CN108634192A - A kind of noodles and preparation method thereof and production equipment - Google Patents
A kind of noodles and preparation method thereof and production equipment Download PDFInfo
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- CN108634192A CN108634192A CN201810295595.6A CN201810295595A CN108634192A CN 108634192 A CN108634192 A CN 108634192A CN 201810295595 A CN201810295595 A CN 201810295595A CN 108634192 A CN108634192 A CN 108634192A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Noodles (AREA)
Abstract
The invention discloses a kind of noodles, and it includes flour, salt, Kiwi berry, sea-buckthorn, strawberry, orange, spinach, broccoli, pimento to prepare raw material, can supplement the nutriments such as multivitamin；The invention also discloses the production methods of noodles, mixed serum, broken, powder mixing, tabletting slitting, drying under ultrasonic wave booster action by mixed serum are obtained including fruit and vegetable to be beaten, ultrasonic wave booster action can improve the dispersion degree of fruit and vegetable, promote absorption of human body；The invention also discloses a kind of production equipment of noodles, including proofer, proofer includes rack, if being vertically arranged with dried layer crossbeam in rack, horizontal transport mechanism is provided on crossbeam, the direction of transfer of adjacent level transport mechanism is on the contrary, improve awake face effect.
Description
Technical field
The present invention relates to field of noodle production, more particularly to a kind of noodles and preparation method thereof and production equipment.
Background technology
Noodles be it is a kind of easy to make and convenient to eat, it is full of nutrition, you can staple food again can fast food health-care food.
When noodle production, add water mill at dough with the flour of cereal or beans, using the means such as pressing, rolling, stretch, rub with the hands, draw, pinch, by dough
Strip or strip is made, most afterwards through boiling, frying, braised, frying at.Noodles are of all shapes and colors, numerous in variety, and local characteristic is extremely rich
Richness, the flavor of wheaten food is developed to it is ultimate attainment, it is deep to be liked by the people of the world.
Existing to can refer to the Chinese patent application that application publication number is CN104187372A, it discloses a kind of prevention branch
The noodles of san bronchial asthma, by weight, raw material include 0.5-1.5 parts of ginger, 1-3 parts of taro, 1-5 parts of ternip, gingko benevolence
0.2-0.6 parts, 1-5 parts of pumpkin, 0.12-0.2 parts of perillaseed, 0.12-0.16 parts of thorny elaeagnus, happy 0.4-0.8 parts of sugar, flour 10-30
Part.
Existing to can refer to the Chinese patent that Authorization Notice No. is CN205830941U, it discloses a kind of processing of noodles
System, including noodle device, face device of waking up, several pressure leather jackets are set, segmenting device, heating device, cooling device and drying fill
It sets.
With the improvement of living standards, the diet of people gradually tends to more nutrient laden, rationalization, noodles are as a depth
By the favorite diet of people, need more to progress greatly in terms of the trophism and mouthfeel that how to improve noodles.
Invention content
In view of the shortcomings of the prior art, a kind of noodles of present invention offer and preparation method thereof and production equipment, are improved with reaching
The trophism of noodles and the effect of mouthfeel.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of noodles, it includes following components to prepare raw material：Flour, salt, fruit composition, vegetable composition, wherein fruit group
It includes Kiwi berry, sea-buckthorn, strawberry, orange to close object, and vegetable composition includes spinach, broccoli, pimento.
Preferably, by weight, it includes following components to prepare raw material：30-45 parts of flour, 0.8-1.3 parts of salt, macaque
1-3 parts of peach, 1-2 parts of sea-buckthorn, 1-2 parts of strawberry, 2-3 parts of orange, 2-3 parts of spinach, 1-2 parts of broccoli, 2-3 parts of pimento.
Preferably, it includes following components to prepare raw material：38 parts of flour, 1.0 parts of salt, 2 parts of Kiwi berry, 1.5 parts of sea-buckthorn, grass
1.5 parts of the certain kind of berries, 2.5 parts of orange, 2.5 parts of spinach, 1.5 parts of broccoli, 2.5 parts of pimento.
By using said program, abundant fat, carbohydrate, dietary fiber etc., but vitamin C are contained in flour
Content is insufficient, and individually intake is unfavorable for the equilibrium of eater's nutriment, and dimension life is rich in fruit composition and vegetable composition
Plain C, compensates for drawbacks described above so that the nutrition intake of eater is more comprehensive, improves the nutritive value of noodles.In addition, fruit
A variety of nutrients such as vitamin A, vitamin B, vitamin E, carrotene, ferro element are also rich in composition and vegetable composition
Matter.Also containing abundant calcium constituent in Kiwi berry, is eaten together with vitamin C collocation, calcium is not easy to precipitate, and is easy to be absorbed,
For human body supplementing calcium element.Contain more cholesterol in flour, sea-buckthorn has the function of stomach invigorating and reduces cholesterol so that people
Body can improve function of intestinal canal in table egg skin, promote absorption of the enteron aisle to a variety of nutriments, and can reduce cholesterol and take the photograph
Enter the excessive risk of amount.
The object of the invention two：A kind of production method of noodles is provided, includes following steps：
(1) fruit composition and vegetable composition are cleaned and is drained, edible part is beaten by removal with core or with seed part
Processing obtains mixed serum；
(2) mixed serum obtained in (1) is crushed 8-15min under ultrasonic wave booster action；
(3) by the mixed serum He Shui obtained in flour, salt, (3) and at dough；
(4) pressure surface；
(5) wake up face 25-40min；
(6) pressure surface；
(7) section；
(8) face is spread；
(9) dry：By the noodles made at 30 DEG C low temperature drying 4-5h.
By using said program, part water is replaced to carry out knead dough using the juice of fruit composition and vegetable composition,
Juice full of nutrition is made full use of, the trophism of noodles is improved.Ultrasonic wave booster action can further disperse fruit combination
Nutriment in object and vegetable composition promotes absorption of the human body to nutriment.
The object of the invention three：A kind of production equipment of noodles, including vacuum dough mixing machine, noodle press, proofer, section are provided
Machine spreads face machine, and the proofer includes rack, if being vertically arranged with dried layer crossbeam in rack, horizontal transmission is provided on crossbeam
Mechanism, horizontal transport mechanism include the sprocket wheel and chain being meshed, and the carrier bar of several transmission dough sheets is provided on chain, and sprocket wheel connects
It is connected to the driving device of drive sprocket rotation, the direction of transfer of adjacent level transport mechanism is opposite.
By using said program, driving device is operated by sprocket wheel and chain-driving carrier bar, adjacent level transport mechanism
Carrier bar rotation direction on the contrary, the dough sheet to be come by previous process enters correspondence by one end of the horizontal transport mechanism of top layer
Carrier bar, and carrier bar is followed to forward, when reaching the other end of horizontal transport mechanism, be transferred to relatively low one layer downwards horizontal passes
Mechanism, continuation is sent to operate forward, until spreading out of proofer by the horizontal transport mechanism of the bottom, into subsequent processing.By
This kind of proofer is set in noodle producing line, so that dough sheet is obtained the face time of waking up, and dough sheet is substantially at level in transmit process
State reduces self gravitation effect and pulls dough sheet, reduces the generation of the stress inside dough sheet, and then improves the face of waking up effect
Fruit.In addition, this kind of proofer can also improve the continuity of noodles production, and then production efficiency is improved, and floor space is small, is conducive to
Improve the space availability ratio in workshop.
Preferably, the driving device includes motor, horizontally disposed shaft is rotatably connected on crossbeam, sprocket coaxiality is set
It sets in shaft, there are two driving wheel, the identical adjacent level transport mechanism of direction of transfer is corresponding for also coaxial arrangement in shaft
Transmission belt is connected between driving wheel, motor is connect with one of driving wheel.
By using said program, motor drives a driving wheel rotation, and drives other corresponding biographies by transmission belt
Wheel rotation, and then corresponding shaft rotation is driven, the operating for sprocket wheel, chain, carrier bar provides power, is driven by a motor
All horizontal transport mechanisms of equidirectional operating can improve the consistency of all horizontal transport mechanisms of equidirectional operating, into
And improve the stability of dough sheet transmission.
Preferably, being rotatably connected to multiple auxiliary support wheels being meshed with corresponding chain on the crossbeam.
By using said program, when the horizontal transmission of horizontal transport mechanism distance is longer, auxiliary support wheel can be to chain
Play the role of auxiliary support, reduce the sagging of chain, and then improves the stability that chain, the run stability of carrier bar and dough sheet transmit.
Preferably, being provided with heating device on the proofer.
By using said program, when workshop temperature is relatively low, it is easy to influence the awake face process of dough sheet, is heated by being arranged
Device can provide temperature for the awake face process of dough sheet in time, and then improve face process of waking up.
Preferably, the heating device includes the heater for the carrier bar bottom for being arranged on crossbeam and being located at upper layer.
By using said program so that heater is closer apart from dough sheet, closely can provide required temperature for dough sheet,
The heat utilization rate of heater is improved, energy consumption is reduced.
Preferably, the Shelf External is provided with isolation cover.
It by using said program, prevents sundries from entering dough sheet, improves the sanitation performance of dough sheet, meanwhile, can also it weaken awake
With extraneous heat exchange at the machine of face, the stability for face temperature of waking up is improved, and then improves the consistency for face effect of waking up, improves noodles
The mass uniformity of product.
In conclusion the invention has the advantages that：
1, vitamin content is insufficient in noodles, and individually intake is unfavorable for the equilibrium of eater's nutriment, and fruit composition and
Rich in vitamin C, vitamin A, vitamin B, vitamin E, ferro element etc. in vegetable composition, drawbacks described above is compensated for so that
The nutrition intake of eater is more comprehensive, improves the nutritive value of noodles；
2, containing abundant calcium constituent in Kiwi berry, eaten together with vitamin C collocation, calcium is not easy to precipitate, and is easy to be absorbed,
For human body supplementing calcium element.
3, contain more cholesterol in flour, sea-buckthorn has the function of stomach invigorating and reduces cholesterol so that human body is being eaten
When with noodles, function of intestinal canal can be improved, promotes absorption of the enteron aisle to a variety of nutriments, and cholesterol intake mistake can be reduced
Big risk；
4, ultrasonic wave booster action can further disperse the nutriment in fruit composition and vegetable composition, promote human body
Absorption to nutriment.
5, by the way that this kind of proofer is arranged in noodle producing line, dough sheet is made to obtain the face time of waking up, and dough sheet was transmitting
It is substantially at horizontality in journey, reduces self gravitation effect and dough sheet is pullled, reduces the production of the stress inside dough sheet
It is raw, and then improve face effect of waking up.In addition, this kind of proofer can also improve the continuity of noodles production, and then production efficiency is improved,
And floor space is small, is conducive to improve the space availability ratio in workshop.
Description of the drawings
Fig. 1 is the structural schematic diagram of proofer；
Fig. 2 is that Fig. 1 hides the structural schematic diagram after isolation cover；
Fig. 3 is that Fig. 2 hides the structural schematic diagram after rack, crossbeam, heater, dough sheet；
Fig. 4 is the close-up schematic view at A in Fig. 3；
Fig. 5 is the structural schematic diagram that the tops Fig. 2 hide embodiment heater structure after chain, carrier bar, dough sheet.
In figure, 1, rack；2, crossbeam；21, heater；3, horizontal transport mechanism；31, shaft；32, sprocket wheel；33, chain；
34, carrier bar；35, auxiliary support wheel；4, driving device；41, driving wheel；42, transmission belt；43, motor；5, isolation cover；6, dough sheet.
Specific implementation mode
Below in conjunction with attached drawing, invention is further described in detail.Word "front", "rear" used in the following description,
"left", "right", "up" and "down" refer to the direction in attached drawing, what word " bottom surface " and " top surface ", "inner" and "outside" respectively referred to
Be directed towards or far from geometric center of specific component direction.
Embodiment 1
A kind of noodles, processing method are as follows：
(1) Kiwi berry 1g, sea-buckthorn 1g, strawberry 1g, orange 2g, spinach 2g, broccoli 1g, pimento 2g are cleaned and is drained, remove band
Core or with seed part, carries out mashing processing by edible part, obtains mixed serum；
(2) mixed serum obtained in (1) is crushed 8-15min under ultrasonic wave booster action；
(3) by the mixed serum He Shui obtained in flour 30g, salt 0.8g, (3) and at dough；
(4) noodle press is used to carry out a pressure surface process；
(5) wake up face 25-40min；
(6) noodle press is used to carry out secondary pressure surface process；
(7) noodle cutter is used to carry out section process；
(8) use spreads face machine and carries out spreading face process；
(9) dry：By the noodles made at 30 DEG C low temperature drying 4-5h.
Raw material is different difference lies in preparing for embodiment 2-7 and embodiment 1, and the raw material for preparing of embodiment 1-7 is listed in table 1.
1 embodiment 1-7's of table prepares raw material.
Forming degree and sensory test：
(1) forming degree：Range estimation, ratio of the record noodles without breakage fracture；
(2) sensory test:60 people of volunteer is recruited, is divided into 6 groups, every group of 10 people, 6 groups of volunteers are respectively to using embodiment
It is foretasted after noodles made from preparation method in 1-6 are cooked, record everyone foretastes experience, is divided into that mouthfeel is good, mouthfeel
Good, poor taste three grades calculates ratio,
Test result is as shown in table 2.
The forming degree and sensory test result of 2 egg skin of table.
| Forming degree (%) | Mouthfeel is good (%) | Mouthfeel is good (%) | Poor taste (%) | |
| Embodiment 1 | 100 | 80 | 20 | 0 |
| Embodiment 2 | 100 | 100 | 0 | 0 |
| Embodiment 3 | 100 | 90 | 10 | 0 |
| Embodiment 4 | 100 | 70 | 30 | 0 |
| Embodiment 5 | 100 | 70 | 30 | 0 |
| Embodiment 6 | 100 | 40 | 30 | 20 |
As can be seen from Table 2, the forming degree of embodiment 1-6 is 100%, and no damaged fracture illustrates the noodles of the present invention
Proportioning it is scientific and reasonable, there is no because the addition of fruit composition and vegetable composition causes harmful effect to product appearance.
In terms of mouthfeel, embodiment 1-5 is superior to embodiment 6, illustrates that the addition of fruit composition and vegetable composition effectively improves production
The mouthfeel of product.
In addition, containing abundant fat, carbohydrate, dietary fiber etc. in flour, Vitamin C content is insufficient, individually
Intake is unfavorable for the equilibrium of eater's nutriment, is rich in vitamin C in fruit composition and vegetable composition, compensates for above-mentioned
Defect so that the nutrition intake of eater is more comprehensive, improves the nutritive value of noodles.And fruit composition and vegetable composition
In rich in a variety of nutriments such as vitamin A, vitamin B, vitamin E, carrotene, ferro element.Also contain in Kiwi berry abundant
Calcium constituent, with vitamin C collocation eat together, calcium is not easy to precipitate, be easy absorbed, be human body supplementing calcium element.Noodles
In contain more cholesterol, sea-buckthorn have the function of stomach invigorating and reduction cholesterol so that human body is in table egg skin, Ji Nengti
High function of intestinal canal promotes absorption of the enteron aisle to a variety of nutriments, and can reduce the excessive risk of cholesterol intake.
Embodiment 7
A kind of production equipment of raw noodles, including vacuum dough mixing machine, noodle press, proofer, noodle cutter, face machine is spread, such as Fig. 2 institutes
Show, proofer includes rack 1, if being vertically arranged with dried layer crossbeam 2 in rack 1, horizontal transport mechanism 3, water are provided on crossbeam 2
Flat transport mechanism 3 is connected with driving device 4, and 1 periphery of rack is provided with isolation cover 5 (with reference to figure 1).
As shown in Fig. 2, rack 1 is the frame structure for the strip for standing on ground, if being provided with dried layer level in rack 1
Crossbeam 2,2 vertical array of multilayer crossbeam, every layer of crossbeam 2 are equally in strip.
In conjunction with Fig. 3, horizontal transport mechanism 3 is provided on crossbeam 2, horizontal conveyor is located at crossbeam 2 including two
The axis direction of the shaft 31 at the both ends of length direction, shaft 31 is vertical with the length direction of crossbeam 2.
There are two sprocket wheels 32, two sprocket wheels 32 to be located at the both ends of 31 length direction of shaft for coaxial arrangement in shaft 31
Place.The chain 33 being meshed is connected between two sprocket wheels 32 of two 31 the same ends of shaft, 33 outside of chain is fixedly installed
Several carrier bars 34.For carrier bar 34 at cuboid plate, length direction is parallel with the axis of shaft 31, and several carrier bars 34 are transported along chain 33
Line direction is arranged side by side.
In order to improve the stability of the operation of chain 33, it is provided between two sprocket wheels 32 that every chain 33 is meshed multiple
The auxiliary support wheel 35 being meshed with chain 33.Auxiliary support wheel 35 is rotationally connected with corresponding crossbeam 2, and axis is parallel with the axis of sprocket wheel 32.
The direction of transfer of adjacent level transport mechanism 3 is on the contrary, the identical horizontal transport mechanism 3 of direction of transfer shares one group of drive
Dynamic device 4, two groups of driving devices 4 are arranged at the same side of horizontal transport mechanism 3, different ends.
In conjunction with Fig. 4, driving device 4 includes being fixed on the motor 43 on ground, horizontal conveyor identical for direction of transfer
Structure 3, there are two driving wheels 41 (to be coaxially disposed at 31 the same end of shaft of top for coaxial arrangement at the same end of all shafts 31
There are one driving wheel 41), transmission belt is connected between the identical 3 corresponding driving wheel 41 of adjacent level transport mechanism of direction of transfer
42, transmission belt 42 is connected between the driving wheel 41 corresponding with the horizontal transport mechanism 3 of lowermost layer of motor 43.
Motor 43 drives a driving wheel 41 to rotate, and drives other corresponding driving wheels 41 to rotate by transmission belt 42,
And then corresponding shaft 31 is driven to rotate, the operating for sprocket wheel 32, chain 33, carrier bar 34 provides power, is driven by a motor 43
All horizontal transport mechanisms 3 for moving equidirectional operating, can improve the consistent of all horizontal transport mechanisms 3 of equidirectional operating
Property, and then improve the stability that dough sheet 6 transmits.
In conjunction with Fig. 5, having heaters is set between the levels carrier bar 34 of each horizontal transport mechanism 3, heater is fixed on
On corresponding crossbeam 2, it is in bending, uniformly arranges between levels carrier bar 34.When workshop temperature is relatively low, heater can
Temperature is provided for the awake face process of dough sheet 6 in time, and then improves face effect of waking up.
In conjunction with Fig. 1,1 periphery of rack is covered with the transparent isolation cover 5 of acrylic material, dust, heat preservation is isolated.Rack
The corresponding isolation cover in one side of 1 length direction 5 is set as sliding door form, convenient for being made to the parts inside rack 1
Adjustment.The top of the corresponding isolation cover in one end face of 1 length direction of rack 5 offers the feeding mouth entered for dough sheet 6, another
The lower part of the corresponding isolation cover in a end face 5 offers the discharge port left for dough sheet 6.
The present invention use process is as follows：
Motor 43 drives carrier bar 34 to operate by sprocket wheel 32 and chain 33, the operating side of the carrier bar 34 of adjacent level transport mechanism 3
To on the contrary, the dough sheet 6 to be come by previous process enters corresponding horizontal transport mechanism 3 by feeding mouth, and follow carrier bar 34 forward
Transmission when reaching the other end of horizontal transport mechanism 3, is transferred to downwards relatively low one layer of horizontal transport mechanism 3, and continuation is transported forward
Turn, until leaving proofer through discharge port by the horizontal transport mechanism 3 of the bottom, into subsequent processing.By being produced in noodles
This kind of proofer is set in line, so that dough sheet 6 is obtained the face time of waking up, and dough sheet 6 is substantially at horizontality in transmit process, subtracts
Small self gravitation effect pullling to dough sheet 6 reduces the generation of the stress inside dough sheet 6, and then improves face effect of waking up.This
Outside, this kind of proofer can also improve the continuity of noodles production, and then improve production efficiency, and floor space is small, be conducive to improve
The space availability ratio in workshop.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (10)
1. a kind of noodles, it is characterised in that：It includes following components to prepare raw material：Flour, salt, fruit composition, vegetable combination
Object, wherein fruit composition includes Kiwi berry, sea-buckthorn, strawberry, orange, and vegetable composition includes spinach, broccoli, pimento.
2. a kind of noodles according to claim 1, it is characterised in that：By weight, it includes with the following group to prepare raw material
Point：30-45 parts of flour, 0.8-1.3 parts of salt, 1-3 parts of Kiwi berry, 1-2 parts of sea-buckthorn, 1-2 parts of strawberry, 2-3 parts of orange, spinach 2-3
Part, 1-2 parts of broccoli, 2-3 parts of pimento.
3. a kind of noodles according to claim 2, it is characterised in that：By weight, it includes with the following group to prepare raw material
Point：38 parts of flour, 1.0 parts of salt, 2 parts of Kiwi berry, 1.5 parts of sea-buckthorn, 1.5 parts of strawberry, 2.5 parts of orange, 2.5 parts of spinach, broccoli
1.5 parts, 2.5 parts of pimento.
4. a kind of production method making the noodles described in claim 1-3 any one, it is characterised in that：It include following step
Suddenly：
(1) fruit composition and vegetable composition are cleaned and is drained, edible part is beaten by removal with core or with seed part
Processing obtains mixed serum；
(2) mixed serum obtained in (1) is crushed 8-15min under ultrasonic wave booster action；
(3) by the mixed serum He Shui obtained in flour, salt, (3) and at dough；
(4) pressure surface；
(5) wake up face 25-40min；
(6) pressure surface；
(7) section；
(8) face is spread；
(9) dry：By the noodles made at 30 DEG C low temperature drying 4-5h.
5. a kind of production equipment producing the noodles described in claim 1-3 any one, including vacuum dough mixing machine, noodle press,
Proofer, noodle cutter spread face machine, it is characterised in that：The proofer includes rack (1), is vertically arranged in rack (1) several
Layer crossbeam (2) is provided with horizontal transport mechanism (3) on crossbeam (2), and horizontal transport mechanism (3) includes the sprocket wheel (32) being meshed
With chain (33), the carrier bars (34) of several transmission dough sheets (6) are provided on chain (33), sprocket wheel (32) is connected with drive sprocket
(32) driving device (4) rotated, the direction of transfer of adjacent level transport mechanism (3) are opposite.
6. production equipment according to claim 5, it is characterised in that：The driving device (4) includes motor (43), horizontal
Horizontally disposed shaft (31) is rotatably connected on beam (2), sprocket wheel (32) is co-axially located in shaft (31), in shaft (31) also
Coaxial arrangement there are two driving wheel (41), the corresponding driving wheel (41) of the identical adjacent level transport mechanism (3) of direction of transfer it
Between be connected with transmission belt (42), motor (43) is connect with one of driving wheel (41).
7. production equipment according to claim 5, it is characterised in that：Be rotatably connected on the crossbeam (2) it is multiple with it is right
Answer the auxiliary support wheel (35) that chain (33) is meshed.
8. production equipment according to claim 5, it is characterised in that：It is provided with heating device on the proofer.
9. production equipment according to claim 8, it is characterised in that：The heating device includes being arranged on crossbeam (2)
And the heater (21) of carrier bar (34) bottom positioned at upper layer.
10. production equipment according to claim 5, it is characterised in that：It is provided with isolation cover (5) outside the rack (1).
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| CN201810295595.6A CN108634192A (en) | 2018-04-04 | 2018-04-04 | A kind of noodles and preparation method thereof and production equipment |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805272A (en) * | 2019-03-08 | 2019-05-28 | 滨州中裕食品有限公司 | A kind of noodles low temperature drying production technology using Strong flour raw material |
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Application publication date: 20181012 |