The production process of noodles is as follows:
Pre-treatment of raw and auxiliary materials → and noodles → and ripening → and pressing → and cutting → and wet cutting → and drying → and cutting → and metering → and packaging → and inspection → and finished products of the noodles
①and noodles and noodles and the operation requirements of the "four", namely: flour, salt, back to the machine head of the noodles and other auxiliary materials to be added in proportion to the quantitative; adding the noodles and other auxiliary materials to be added in proportion to the quantitative; and adding the noodles to the machine head of the noodles to be added in proportion to the quantitative. The amount of water should be determined according to the wet gluten content of the flour, generally 25% to 32%, and the water content of the dough should not be less than 31%; the temperature of the water should be controlled at about 30 ℃; the time of mixing is 15 minutes, which is longer in winter and shorter in summer. At the end of the mixing time, the dough is in the form of small loose particles, which can be formed into a ball by holding, and can be loosely restored by gently kneading, and the section has a sense of hierarchy. The effect of mixing equipment is better with horizontal linear mixer and horizontal curve mixer. In recent years, foreign countries have appeared advanced vacuum and pasta machine, but the price is expensive.
② Cooking The use of disk-type cooking machine or horizontal single-axis cooking machine for the dough to cook, storage and distribution of materials, time is generally 10 to 15 minutes, the requirements of the production of noodles
The temperature and moisture of the dough can not be too large a difference with the and after the pasta. Production practice has proved that the second maturation after the dough compound, the effect is more obvious, and has been used by manufacturers at home and abroad.
3 ③ press sheet generally use composite calendering and isometric roller rolling, the technical parameters are as follows:
Calendering times: the initial calendering sheet thickness is usually not less than 4 ~ 5 mm, before the composite additive thickness of 8 ~ 10 mm, the end of the pasta sheet of 1 mm or less, in order to ensure that the calendering times of 8 ~ 10 times, so that the sheet is tight, smooth.
Roller line speed: in order to ensure the quality and yield of noodles, the line speed of the last rollers to 30 ~ 35 m / min is appropriate.
The number of rolling channels and calendering ratio: the number of rolling channels to 6 to 7 is good, the ideal calendering ratio of each roll is 50%, 40%, 30%, 25%, 15% and 10%.
Roll diameter: the reasonable method of rolling is heterogeneous roll, the roll diameter arrangement for the composite stage, # 240 mm, # 240 mm, # 300 mm; calendering stage, # 240 mm, # 180 mm, # 150 mm, # 120 mm, # 90 mm.
4 Cutting strips Cutting strips molding is completed by the noodle knife, the machining accuracy and installation of the use of the knife is often related to the appearance of the noodle burrs, lumps, twisted, and strips and inconsistency in width and thickness and other defects. Noodle knife has whole type and combination type, the shape is mostly square, the basic specification is divided into 1.0, 1.5, 2.0, 3.0, 6.0 millimeters five kinds. At present, the domestic has developed a round or oval knife, to solve the problem of a single type of strip. There is a cut-off knife below the noodle knife, which serves to cut off the wet noodles transversely, and its rotation speed can be adjusted according to the length of each rod of wet hanging noodles.
⑤Drying Drying of hanging noodles is the most invested and technical process in the whole production line, which has an extremely important relationship with product quality and production cost. Crispy noodles, damp noodles, sour noodles and other phenomena occurring in the production are due to unreasonable drying equipment and technology, so it must be given high attention.
The current drying process of noodles is generally divided into three categories, namely:
High-temperature rapid drying method: this method is the traditional process in China, the highest drying temperature of about 50 ℃, the distance of 25 to 30 meters, the time is about 2 to 2.5 hours. Has the advantages of small investment, fast drying. Disadvantages are temperature and humidity is difficult to control, product quality is not stable, easy to produce crispy surface, etc., has been gradually replaced by other methods.
Low-temperature slow drying method: is the 1980s from Japan to introduce the pasta drying method, the highest drying temperature does not exceed 35 ℃, the distance of about 400 meters, the time up to 7 to 8 hours. This method is characterized by imitating natural drying, stable production and reliable product quality. The shortcomings are large investment, high drying costs, maintenance trouble, etc., only suitable for some large and medium-sized factory use.
Medium temperature and medium-speed drying method: for the advantages and shortcomings of high-temperature fast method and low-temperature slow method, China in the 20th century, 80-90 years, the research succeeded in medium temperature and medium-speed drying method. This method is characterized by less investment, low energy consumption, high production efficiency and good product quality, and has been popularized in China.
Medium temperature and medium speed method is suitable for multi-row straight rows and single row back rows of drying room use, the former running length of 40 ~ 50 meters, the latter back rows of length of about 200 meters, drying time are about 4 hours.
6 cut off the general use of disk-type cutter and reciprocating cutter. The former drive system is simple, high productivity, but poorer neatness, more breakage; the latter neatness, less breakage, slightly lower efficiency, more complex transmission.
7 measurement, packaging The traditional cylindrical paper packaging is still widely used manually, this method is more difficult to achieve mechanization. Sealed packaging has been realized automatic metering and packaging, mainly used in the introduction of equipment manufacturers, is the direction of future development.
8 head treatment of noodles Wet head should be instantly back into the pasta machine or ripening machine. Dry noodle head can be soaked or crushed method of treatment, and then return to the pasta machine. Semi-dry noodle head is generally used soaking method, or dry with dry noodle head crushed together. The soaking method is effective and widely used, but is prone to acidification and deterioration. Crushing method requires that the fineness of the head powder is the same as the flour, and the amount of back to the machine does not exceed 15%. A few manufacturers use pulping machine, so that the dry noodle head by crushing and soaking double action, the effect is very good, and more hygienic.