In the production process of noodle products, noodle and noodle is the first process that is directly related to the quality of noodle products. The process of noodle making is to let the raw flour absorb water first, which is convenient for calendering and forming in the following process. In addition, in the process of noodle making, the raw flour should fully absorb water to form a network structure of gluten in the flour. The amount of moisture absorbed by flour has a decisive effect on the quality of flour products!

1. Process principle:

Vacuum and flour is in the vacuum negative pressure state and flour, wheat flour particles in the negative pressure state and water mixing, because there is no air molecules barrier, can more fully, quickly and evenly absorb water, so as to promote the dough protein network structure fully transformed, greatly improve the quality of flour products.

2. Process function:

● Compared with common dough mixing technology, it can increase the water content of dough by 10-20%.

● The free water in the dough is reduced, and it is not easy to stick to the roller during rolling; the dough particles are smaller, and the feeding is more uniform and smooth.

● The wheat flour particles absorb water evenly and fully, and the gluten network structure is fully formed, which can make the dough golden in color, and obviously improve the compactness and strength, so that the flour products are delicious, smooth, glutinous and not mixed with soup (the dissolved substances are reduced).

● Vacuum dough mixing adopts two-stage two-speed mixing, high-speed gouache mixing and low-speed dough kneading. Due to shortened mixing time and no air resistance, it not only reduces power consumption and has significant energy saving and emission reduction effects, but also reduces dough temperature rise by about 5-10 ℃, thus avoiding protein denaturation and gluten network damage due to high dough temperature rise.

3. Practical application:

We Yangzi noodle machine in 2001 to develop and produce a vacuum and noodle machine, and access to national patents. Over the past ten years, HWJZ series vacuum noodle machines have formed more than 10 specifications ranging from 25Kg/cylinder to 250Kg/cylinder, with a total production and sales of nearly 1,000 sets. They are widely used in many well-known noodle products manufacturers at home and abroad (such as Wan Chai Dock, Miss Group, COFCO Group, etc.).

The HWJZ series vacuum dough mixer produced by our company can make the vacuum negative pressure in the dough mixer reach ≤-0.07Mpa within 30 seconds, which has good vacuum dough mixer effect, greatly improves the taste and quality of flour products, and reduces the skin breaking rate of quick-frozen products. At the same time, the dough made after vacuum dough mixer is obviously smaller, thus directly and continuously feeding calendering equipment can be realized, this will not only reduce labor intensity and reduce the number of workers, but also greatly improve the production efficiency of the whole line.

However, when choosing other dough machines, the dough is too large to directly feed the calendering equipment, thus requiring manual ball breaking feeding.

In addition, our company adopts the unique 180 ° turnover design of the cylinder and the PLC automatic program control of the whole process from feeding to discharging. The continuity, controllability and automation of the overall process are fundamentally improved, the labor intensity is greatly reduced, and the number of workers is significantly reduced.