Noodles, dumplings, wonton and other flour products as a traditional food has been China's western and northern regions of the family table indispensable staple food. Since the reform and opening up, with the tide of economic opening up, the exchange of food culture in various places and the input of foreign food culture are increasing day by day, the daily diet structure of the majority of consumers has also undergone great changes. Pasta products have become a widely accepted staple food in China from south to north and from west to east.
In recent years, with the rapid development of society and economy, people's pace of life has been significantly accelerated, and the quality of life has been continuously improved. Consumers' demand for food is no longer satisfied with full stomach, and new requirements have been put forward in nutrition, health, safety, hygiene, convenience, speed and other aspects. In such an environment, the quick-frozen flour products market has begun a qualitative and quantitative leap development, which to a large extent also promotes and promotes the overall improvement of China's flour products production technology, equipment level, logistics, sales and other related industry systems.
In order to produce flour products with good export feeling, high quality, nutritious, safe and reliable, easy to store and timely supply, equipment manufacturing enterprises must deeply study the traditional production process of flour products, combine and make use of modern science and technology, and provide flour making equipment with advanced technology level and high degree of automation for the majority of flour making enterprises.
As a manufacturer with a history of 40 years of noodle making process research and professional production of noodle making equipment, Nanjing Yangzi Grain, Oil and Food Machinery Co., Ltd. has been paying close attention to the development and reform of the noodle product market for a long time, and is committed to improving the level of domestic noodle making equipment, so as to provide strong technical and equipment support for the majority of noodle products production enterprises. Next, I will mainly introduce some of our experiences and achievements of Yangzi noodle machine in the application of noodle making process design and equipment manufacturing and the combination of modern advanced science and technology.

I. Vacuum and Surface
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 plays a decisive role in 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:
Our Yangzi flour machine developed and produced a vacuum mixer with advanced technology level in 2001, and obtained a national patent. Over the past ten years, HWJZ series vacuum dough kneader has formed more than 10 specifications ranging from 25Kg/cylinder to 250Kg/cylinder, with a total production and sales of hundreds of sets. It is widely used in many well-known quick-frozen noodle food production enterprises at home and abroad (such as Wan Chai Dock, Miss Group, COFCO Group, etc.).
The HWJZ series vacuum dough mixing machine produced by our company can make the vacuum negative pressure in the dough mixing cylinder reach ≤-0.07Mpa within 30 seconds, which has good vacuum dough mixing effect, greatly improves the taste and quality of quick-frozen flour products, and reduces the skin breaking rate of quick-frozen products. At the same time, the dough made after vacuum dough mixing is obviously smaller, thus realizing direct and continuous feeding for calendering equipment, 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 from the whole process to the discharge. The continuity, controllability and automation of the whole process are fundamentally improved, the labor intensity is greatly reduced, and the number of workers is significantly reduced.

II. photoelectric control technology
Photoelectric control technology as a modern science and technology has been widely used in many fields. Our company successfully used this technology in the design of the complete production line for flour and leather, so that the processes of vacuum and flour, curing feeding, compound rolling, continuous rolling and so on can be fully automatic controlled, which not only reduces the requirements for personnel operation ability in production, but also significantly improves the production efficiency.

Three. Multi-functional complete equipment
After making full research on the manufacturers of quick-frozen flour products, our company found that with the all-round development of the quick-frozen flour products market, the product structure of the quick-frozen flour products manufacturers has shown an obvious trend of variety diversification in recent years. This puts forward new requirements for equipment manufacturers. We must develop diversified and comprehensive products with functions and supporting options according to market needs. This can reduce the repeated investment of flour products manufacturers in some equipment, and can also optimize Process flow reduces the flow of processed products.
For this reason, our company has developed MT series noodle making and leather making multifunctional integrated machine, which can realize automatic switching between noodle production and leather making in one set of equipment. Moreover, the composite equipment of this set of equipment adopts a pressurized composite calendering device, which can meet the needs of the production process of high-moisture flour products. Since the model was put on the market, it has been favored by many users.
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 matching leather folding machine can also produce dumpling wrappers and wonton wrappers.
To sum up, as a manufacturer of noodle making equipment, we must always pay attention to the development direction of the noodle market and the world's noodle making technology, and combine modern science and technology to provide the majority of noodle making enterprises with advanced technology, leading technology and high degree of automation. Excellent noodle making equipment, thereby promoting the rapid development of the entire quick-frozen food industry.
Looking back on history, Yangzi noodle machine, as an important member of the noodle products industry, will always carry forward the pragmatic and scientific spirit of enterprise, continue to explore, be brave in innovation, and contribute to the development of the quick-frozen noodle products industry with technology and services.