Design On Production Process And Key Devices Of The Wet-Fresh Noodle

This key to realize industrial production of fresh-wet noodle is the product of preservation, but simply relying on fresh-keeping additive is not enough. Optimization of production process, especially the bacteria-reducing production process is also important for fresh-wet noodles. In view of the relatively backward production situation of fresh-wet production technology and equipment in some production enterprises, this article discussed from the influence factors of fresh-wet noodle quality, analyzed the production process, and based on the design example of an annual output4500t fresh-wet noodle production line, realized the bacteria-reducing production process design. Though selecting or transformation of some key production equipment, a more advanced technology, higher degree of automation, and better reducing-bacteria effect production line has been designed. Each equipment performance and selection were analyzed and discussed, and the material balance calculation had been done.Due to the lack of some key equipment in bacteria-reducing production, and according to the production requirements of design, this article has designed a new constant temperature and humidity rest box to satisfy the fresh-wet noodle production, its preset production capacity reached800kg/h, power4kw. In the box which is almost closed, through the transmission device, the sterilization equipment, heating device and a humidifying device, this box can create a better rest environment for the dough in real time, and it also can realize the reduction of bacteria and automation of procession.For the lack of cold-wind drying equipment, and combining the design example, this article has designed a new cold-wind forming machine to satisfy the fresh-wet noodle production. In the box which is almost closed, through the transmission device, the blower, the refrigerator, the sterilization equipment and a humidifying device, this machine can create a better drying environment for the dough in real time, and it also can realize the reduction of bacteria and automation of procession. The noodle produced by this machine could acquire better moisture content and chewiness, lower breaking rate.Finally, the production line in workshop is arranged. Combined with the design example of the fresh-wet noodles production line, the specifications and parameters of the constant temperature and humidity rest box and the cold-wind forming machine are set in detail. After a comprehensive verification, the design of this production line is reasonable, and has realized better reducing-bacteria and automation.