Processing technology of anti-rancidity and anti-browning noodles

Abstract

The invention relates to the technical field of noodle processing, in particular to a processing technology of anti-rancidity and anti-browning noodles. The noodle processing technology is based on a processing device and comprises the following steps: step 1, all raw materials are weighed, and are independently and sequentially added into the processing device, wherein in the raw materials, wheat flour is taken as a main raw material, and monosodium glutamate, edible salt and protein powder are taken as auxiliary materials; and step 2, the raw materials are fed through a material distributing assembly and a sterilization assembly in the processing device, the material distributing assembly conveys the raw materials in a transmission belt mode, and the sterilization assembly performs irradiating through multiple sets of ultraviolet sterilization lamps. According to the processing technology, the added materials can be effectively sterilized, and sterilization is performed again in a drying process in cooperation with a subsequent ultraviolet channel, so that harmful bacteria in noodles can be effectively removed, and then, rancidity and browning of the noodles are effectively avoided; and by adding baking soda and edible vinegar, dough can be more fluffy, and harmful bacteria can be thoroughly killed.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to an anti-rancidity and anti-browning noodle processing technology. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be used as staple food and fast food, and has been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which is then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide) by rubbing, pulling, kneading, etc. , or flat or round) or small flakes, and finally boiled, fried, braised, and fried as a food. There are many patterns and varieties. The local characteristics are extremely rich, such as the longevity noodles eaten when celebrating birthdays and the fragr...

AI Technical Summary

Problems solved by technology

[0004] The traditional noodle processing is not enough to sterilize the raw materials, relying on the follow-up process to kill harmful bacteria is limited, and the traditional noodle processing mostly relies on manual operation, the processing efficiency is low, and the time of exposure to the outside world is longer, which will increase the harmful bacteria. The probability of bacteria mixed into the fabric, so there are certain limitations

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