Noodle processing strides towards large-scale automation, intelligence and energy saving

Our reporter Wang Wei

A few days ago, the Chinese Society of Food Science and Technology organized relevant experts in Beijing to evaluate the project of "Key Technologies and Industrialization of Modernized Processing to Improve the Quality of Traditional Noodles"

Fermented hollow noodles

Noodle low temperature intelligent drying room

The project is organized by Henan University of Technology, China Academy of Agricultural Mechanization Science, Qingdao Haikejia Intelligent Equipment Technology Co.

Focus on industry pain points and increase systematic research

Noodles are easy to eat, nutritious and delicious, and have a long history of nearly 4,000 years in China

The expert committee believes that the project embodies the following innovations: First, it has integrated and innovatively developed a green and environmental protection technology that integrates near-infrared spectrum identification and sorting, specific gravity sorting, wheat flour milling technology, ozone fumigation, and superheated steam.

Focus on green energy saving and technology optimization

It is worth mentioning that the research and development of this project paid great attention to the system, and focused on the optimization and energy saving of raw materials, processing, equipment and standards

Taking the technology and equipment for automatic reception and distribution of loose powder as an example, at present, the powder raw material receiving link in the processing of various noodle products basically adopts manual unpacking and feeding in bags.

In view of the problems such as poor taste and flavor of dried noodles, unstable product quality during drying, and the strong demand for high-end dried noodles in the market in recent years, this paper explores the technical principles of low-temperature, long-term natural fermentation and slow drying and dehydration in the production of traditional hand-made hollow noodles.

Aiming at the problems of poor cutting uniformity, insufficient production capacity, poor equipment stability, low processing capacity and poor precision of the measurement equipment for dried noodles, single variety of noodles bundled, and low level of packaging automation for dried noodles, we innovatively developed a vertical cutting device and a double-layer slitting mechanism.

Consolidate the industrial cornerstone of industry-university-research cooperation

The expert committee participating in the evaluation of the project results has a strong lineup of experts from various fields such as food processing and equipment

Sun Baoguo said that the systematic and in-depth research of this project has positive significance for promoting China's traditional food industry

"From a few imported vermicelli production lines in the 1980s to more than 400 vermicelli lines in 2020, China's vermicelli industry has achieved a new transformation from learning and imitation to independent innovation

　　Jin Zhengyu said that the project has grasped the future trend of energy conservation and emission reduction, and has done a lot of solid research work in terms of processing, standards, equipment and other aspects

　　Tan Bin said that the core of the development of noodles, a traditional food, is equipment

　　Shen Qun pointed out that the project has achieved systematic research and development in terms of raw material safety, product development, and equipment development

　　It is understood that in this project, 8 technical regulations and standards of various types were formulated, 11 key technologies were formed, 12 invention patents were authorized, 2 computer software copyrights, 7 sets (sets) of equipment were developed, and 8 demonstration production lines were established.

"China Food News" (February 16, 2022 04 edition)

　　(Editor in charge: Gao Na)