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Upgrading of pasta production equipment

Upgrading of pasta production equipment

(Summary description)As a traditional food, noodles, dumplings, wontons and other flour products have always been an indispensable staple food on the family table in western and northern my country. Since the reform and opening up, with the tide of economic opening up, the exchange of food culture from various places and the import of foreign food culture have increased day by day. The daily diet structure of consumers has also undergone major changes. From south to north in our country, flour products have grown from south to north. Spanning a vast area from west to east, it has become a widely accepted staple food.

Upgrading of pasta production equipment

(Summary description)As a traditional food, noodles, dumplings, wontons and other flour products have always been an indispensable staple food on the family table in western and northern my country. Since the reform and opening up, with the tide of economic opening up, the exchange of food culture from various places and the import of foreign food culture have increased day by day. The daily diet structure of consumers has also undergone major changes. From south to north in our country, flour products have grown from south to north. Spanning a vast area from west to east, it has become a widely accepted staple food.

Information

  As a traditional food, noodles, dumplings, wontons and other flour products have always been an indispensable staple food on the family table in western and northern my country. Since the reform and opening up, with the tide of economic opening up, the exchange of food culture from various places and the import of foreign food culture have increased day by day. The daily diet structure of consumers has also undergone major changes. From south to north in our country, flour products have grown from south to north. Spanning a vast area from west to east, it has become a widely accepted staple food.
  In recent years, with the rapid development of society and economy, people's pace of life has accelerated significantly and the quality of life has continued to improve. Consumers' demand for food is no longer satisfied with filling their stomachs, but also in terms of nutrition, health, safety, hygiene, and convenience. , speed and other aspects have put forward new requirements. In such a general environment, the quick-frozen noodle products market has begun a leap in quality and quantity, which has also promoted and promoted the development of my country's noodle product production technology, equipment levels, logistics, sales and other related industry systems to a large extent. overall enhancement.
  In order to produce noodle products that taste good, are of high quality, nutritious, safe and reliable, easy to store, and supplied in a timely manner, equipment manufacturing companies must conduct in-depth research on traditional noodle product production processes, combine and utilize modern science and technology, and provide the majority of noodle-making enterprises with Noodle making equipment with advanced technology and high degree of automation.
  As a manufacturer with a history of forty years of research on noodle-making technology and professional production of noodle-making equipment, we, Nanjing Yangzi Cereals, Oils and Food Machinery Co., Ltd., have long been paying attention to the development and changes of the noodle products market and are committed to improving the level of domestic noodle-making equipment. This provides strong technical and equipment support for the majority of noodle product manufacturers. Below I will mainly introduce some of the experiences and achievements of our Yangtze noodle machine in applying and combining modern advanced science and technology in noodle making process design and equipment manufacturing.

1. Vacuum dough kneading:
  In the production process of noodle products, dough kneading is the first process and is directly related to the quality of noodle products. The process of kneading the dough first allows the raw material flour to absorb water to facilitate rolling and shaping in the subsequent processes; in addition, the process of kneading the dough also allows the raw material flour to fully absorb water so that the gluten in the flour forms a network structure. The amount of water absorbed by flour plays a decisive role in the quality of flour products.
1. Process principle:
  Vacuum kneading means kneading dough under vacuum and negative pressure. Wheat flour particles are mixed with water under negative pressure. Since there is no barrier from air molecules, it can absorb water more fully, quickly and evenly, thus promoting the dough. The protein network structure is fully transformed, greatly improving the quality of flour products.
2. Process function:
● Compared with ordinary dough mixing technology, it can increase the water content of the dough by 10-20%.
● The free water in the dough is reduced, making it less likely to stick to the roll during calendering; 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 the density and strength are significantly improved, thus making the noodles delicious, smooth, chewy, and not mixed with soup (reduced dissolved matter).
● Vacuum dough mixing adopts two-stage two-speed mixing, high-speed water-powder mixing and low-speed kneading. Since the mixing time is shortened and there is no air resistance, it not only reduces power consumption, but also has significant energy saving and emission reduction effects, and can keep the dough warm. The temperature rise is reduced by about 5℃-10℃ to avoid protein denaturation and damage to the gluten network due to excessive dough temperature rise.
3. Practical application:
  Our Yangzi Dough Machine developed and produced a vacuum dough mixer with advanced technology in 2001, and obtained a national patent. In the past ten years, the HWJZ series vacuum dough mixer has formed more than ten specifications and models ranging from 25Kg/cylinder to 250 Kg/cylinder, with a cumulative production and sales of hundreds of sets. It has been used in many well-known quick-frozen noodle food manufacturers at home and abroad (such as Wan Chai Wharf , Si Nian Group, COFCO Group, etc.) are widely used.
  The HWJZ series vacuum dough mixer produced by our company can make the vacuum negative pressure in the mixing cylinder reach ≤-0.07Mpa within 30 seconds. It has a good vacuum mixing effect, greatly improves the taste and quality of quick-frozen noodle products, and reduces The skin breaking rate of quick-frozen products is improved. At the same time, because the dough made after vacuum kneading is significantly smaller, it is possible to directly and continuously feed the calendering equipment. This will not only reduce labor intensity and the number of workers, but also greatly improve the overall efficiency. line production efficiency.
  When using other dough mixers, the dough is too large to directly feed the calendering equipment, so manual dough breaking and feeding are required.
In addition, our company adopts a unique 180° turning design of the cylinder and PLC automatic program control of the entire process from material to discharge. The continuity, controllability and automation of the overall process have been fundamentally improved, and labor intensity has been greatly reduced. The number of people decreased significantly.

two. Photoelectric control technology
  As a modern science and technology, photoelectric control technology has been widely used in many fields. Our company has successfully used this technology in the design of a complete set of dough and leather making production lines to achieve fully automatic control of vacuum dough kneading, maturing and feeding, composite calendering, continuous calendering, etc., which not only reduces the requirements for personnel's operational capabilities in production, but also And the production efficiency is significantly improved.

three. Multifunctionalization of Complete Sets of Equipment
  After a thorough investigation of quick-frozen noodle product manufacturers, our company found that with the overall development of the quick-frozen noodle product market, the product structure of quick-frozen noodle product manufacturers has shown an obvious trend of variety diversification in recent years. This puts forward new requirements for equipment manufacturing companies. We must develop products with diversified functions and supporting options according to market needs. This can not only reduce the duplication of investment in some equipment by noodle product manufacturers, but also optimize Process flow to reduce the flow of products in process.
  To this end, our company has developed the MT series of noodle-making and leather-making multifunctional machines, which can automatically switch between noodle production and leather-making in one set of equipment. Moreover, the composite equipment of this set of equipment adopts a pressurized composite rolling device, which can be adapted to The needs of the production process of large-moisture pasta products. This model has been favored by many users since it was put on the market.
  In addition, the semi-dry noodle production line developed by our Yangzi Noodle Machine can produce both semi-dry noodles and fresh wet noodles. The accompanying skin-folding machine can also produce dumpling wrappers and wonton wrappers.
  To sum up, as a noodle-making equipment manufacturer, we must always pay attention to the development direction of the noodle product market and the world's noodle-making technology, and combine it with modern science and technology to provide the majority of noodle-making enterprises with advanced technology, leading technology, and high automation. of excellent noodle-making equipment, thus promoting the rapid development of the entire quick-frozen food industry.
  Looking back on history, Yangzi Noodle Machinery, as an important member of the noodle products industry, will always carry forward a pragmatic and scientific entrepreneurial spirit, continue to explore, be brave in innovation, and use technology and services to contribute to the development of the quick-frozen noodle products industry.

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