Non-fried high-temperature air micro-puffed instant noodle drying system

Abstract

The invention discloses a non-fried high-temperature air micro-puffed instant noodle drying system. The drying box is formed by connecting at least two or more non-fried high-temperature air micro-puffed instant noodle drying box units in series. The drying box unit comprises a drying box body, the middle part in the box body is provided with a conveying assembly on which a noodle box is arranged, drying cabins are arranged above and below the conveying assembly, and a drying assembly is arranged in the drying cabin above or below the noodle box; the drying assembly comprises an air source, an air pipe and an air bellow, a heat exchanger or a heating unit and an air uniformizing box are arranged at the front end of the air bellow, and an air supply nozzle array used for drying instant noodles in the noodle box is arranged on a panel at the front end of the air uniformizing box. Instant noodles baked by the system have a certain puffing effect, micropores are formed in the sections of the noodles, the noodles do not shrink, and the instant noodles can be eaten after being soaked with boiled water. The health problem of fried noodles worried by people is solved, and the problems that non-fried noodles in the market at the present stage are poor in rehydration property, and various potatoes, rice flour and other food materials which are not easy to digest by intestines and stomach are added are also solved.

Description

technical field [0001] The invention belongs to the technical field of production and processing of instant noodles, in particular to a drying system for non-fried high-temperature air micro-expanded instant noodles. Background technique [0002] Instant noodles, also known as instant noodles or instant noodles, are noodles that can be soaked in hot water in a short period of time. With the acceleration of the pace of life and the need for travel, instant noodles have already become one of the indispensable simple foods in modern life. [0003] The production process of instant noodles is generally by carrying out mold loading and drying finalization (such as steaming, frying etc.) to the noodle that comes out of shreds, and packs after the noodle shape is fixed. It can be brewed with boiling water before eating, and it is an instant instant food that can be eaten in a short time (such as 3 to 5 minutes). [0004] The drying and shaping of instant noodles can be roughly di...

AI Technical Summary

Problems solved by technology

However, according to an online search (https: / / www.mama.cn / z / art / 84753 / ), long-term consumption of fried instant noodles will have the following hazards: 1. Lack of nutrition. The nutritional structure of fried instant noodles is single, mainly protein and carbohydrates

2. It is easy to get angry. The crispiness of fried instant noodles can only be achieved by frying. People who eat instant noodles dry have this experience. After eating instant noodles, they will feel dry mouth and heat, and need to drink a lot of water

Strictly speaking, this kind of non-fried instant noodles can no longer be called "noodles" (noodles), but more like a kind of "vermicelli" due to the addition of various potatoes, rice noodles or miscellaneous grains. Fried instant noodles lose the unique aroma of wheat itself, and do not have the unique taste of traditional instant noodles

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