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Summary of the development of instant noodle production in China (2)
The number of manufacturers of instant noodle equipment in China has increased year by year, and the scale and level are different. Now there are more than 30, mainly distributed in Guangdong, Jiangsu, Henan, Shandong and other provinces with relatively developed economy. Although the manufacturer of the production side is spread throughout the country, the layout is not
Concurrent. There are about 25 production lines in Henan, about 8 in Sichuan. There are more than 40 in Shaanxi, and there are less than 10 in Shanghai, Zhejiang, and Jiangsu. There are fewer northeast and west-day applications, and there is more room for development.
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The per capita share is also quite different, and there are still many regions that still need to buy from the field. In terms of industry management, these production plants account for more than 30% of the domestic trade department's food system, accounting for more than 60% of enterprises, light industry, foreign trade and township enterprises.
Summary of the development of instant noodle production in China (2)
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Summary of the development of instant noodle production in China (1)
The development of China in the past is very fast, and it has become the most convenient food in the town. The fried instant noodles, which account for 90% of the total market sales, are still popular with many Puffers. Yesterday, the fried instant noodles have broad prospects for development because of their more nutritious and good taste.
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The market in the casual market is fierce, but the market is not saturated. High-quality, reasonably priced casuals are still favored by i. The convenience market is in urgent need of regulation, and it is imperative to establish a comprehensive industry organization. The production of instant noodles in China began in the 1970s, and early adopting hot air drying technology. With the continuous advancement of technology, this production method with large energy consumption and relatively backward technology has been eliminated.
Summary of the development of instant noodle production in China (1)
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Development of instant noodle production
Instant noodles are a big item in convenience foods. With the accelerated pace of modern life, the market demand for instant noodles has also increased rapidly, forming a climax last year. This year, the trend of supply and demand in the instant noodle market continues to grow and is gradually developing into a national market.
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Analyze and understand the development trend of instant noodle production, and it is an important issue for enterprises to improve their competitiveness. Instant noodle processing line
Large-scale production equipment, before 1911, the domestic production of fried instant noodles production equipment was less than 30,000 bales. In 1982, 60,000 bales of domestically produced instant noodles were produced. This year, more than 100,000 packs of domestically produced equipment were introduced.
This is a development trend for domestic instant noodles production, which has some advantages:
1. The large production basin is suitable for the needs of the big market, and is suitable for the instant noodles.
2. With larger equipment, the use of large equipment can reduce production costs.
(1) Reduce the average occupied plant area;
(2) Compared with the same output, the equipment investment fee is relatively reduced;
(3) Reduced average power consumption and air consumption. Increased labor productivity for operators
Development of instant noodle production
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The production process of the toilet and its design
Whether it is a bag or a cup, the process before the gelatinization is the same in the production process.
After the bagged instant noodles are pasted, they are subjected to processes such as cutting, frying or drying, dehydration, cooling, seasoning bag packaging, baling and warehousing; after the cup noodles are pasted, the seasoning liquid is added and cut, Deep-fried, oil-filtered, cooled, seasoned bags, and processed through cupping, conveying, heat sealing, rowing, bagging, shrinking, baling, and warehousing.
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In these two methods, the oil-fried food tastes good, but the oil is easy to be oxidized and deteriorated. Although the drying method is more economical, the taste and quality are worse. In the 1990s, Japan, Australia and other countries adopted the Freezing and Drying Drying Method to produce instant noodles with good results.
The production process of the toilet and its design
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Instant noodles status and development trend
The development status of instant noodles was reviewed. The shortcomings of cake and soup production were summarized. The nutrition and safety of instant noodles were analyzed. The possible measures for nutrient strengthening, safety control and sensory index improvement of instant noodles were discussed. Provide the basis for product development.
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Since the end of the 20th century in the 20th century, the first package has been published since the beginning of the book. As the life-saving rhythm is accelerated and the tendency to eat is easy, the face has become a large branch of the food.
Instant noodles status and development trend
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Analysis of Factors Affecting the Consumption of Instant Noodles Market
Instant noodles are fast-foods that consumers in mainland China love. In recent years, the continuous decline in consumption has attracted the attention of industry and scholars. According to the characteristics of the consumption of the product, from the three factors of consumption environment, number of consumers and competitive substitutes, the four variables including travel time, number of high-speed rail passengers, active labor, and O2O take-away market size were compared with instant noodles consumption. Relationship.
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The results of the study showed that the consumption of instant noodles was negatively correlated with the mileage of high-speed rail. The compression of travel time reduced the demand for products. For every 1% increase in the mileage of high-speed railway operations, the average consumption of instant noodles decreased by 0.319%. The number of workers is positively correlated. These two groups are still the main consumers of consumption. For every increase or decrease of passenger traffic on high-speed railways, the average consumption of instant noodles increases or decreases by 0.3977%, and the number of active workers increases or decreases by 1%. Instant noodles. The average increase or decrease in consumption is 0.397%; it is negatively correlated with the size of the O2O take-away market. The consumption of the O2O take-away market will decrease by 0. 0533% for every 1% increase.
Therefore, instant noodle producers should actively respond to the competition of “Internet +” new formats and innovate in product types and marketing models.
Analysis of Factors Affecting the Consumption of Instant Noodles Market
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Quality control of frozen potato strip production process (2)
Cutting strips There are hydraulic cutting and mechanical cutting. The hydraulic cutting strip is controlled by the pipeline to control the vertical arrangement of the potatoes. Under high water pressure, the cutter head has different shapes, but the vertical plane can only cut straight strips, while the mechanical cutting strip can cut triangles and vertical waves. type.
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Separation of detection is mainly the removal of scraps and the removal of short strips, which can be reused in the production of products such as whole powders. Large-scale production lines use strips of light inspectors to remove strips with blackheads.
Quality control of frozen potato strip production process (2)
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Quality control of frozen potato strip production process (1)
Quality control during raw material storage
The production of French fries products requires strict reduction of the reducing sugar content of raw potatoes. According to the research results of potato storage methods by European and American companies, it is confirmed that the potato can effectively control the increase of reducing sugar in potato by reasonable adjustment of cooling/heating rate during storage.
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The typical procedure used is to keep the daily temperature drop within the first 4 weeks after the potato is stored in the range of not more than 0.3 °C, so that the temperature of the potato block slowly drops to the storage temperature to prevent the reducing sugar from rising. It takes more than 2 weeks to gradually increase the temperature to the temperature required for processing, which can effectively control the increase of reducing sugar.
Potato storage conditions are 4 ~ 8 °C, relative humidity is 90, proper ventilation, avoiding light, spraying inhibitors, under this condition, the potato dormancy period can reach 180 d.
Quality control of frozen potato strip production process (1)
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Frozen potato strip production process
The production process of frozen potato strips, the quality control measures in the production process, and the quality indicators of the final products were discussed. The obtained products better preserved the flavor and nutrients of the potatoes and increased the added value of the potatoes.
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Potato is one of the world's major food crops, with an annual global production of about 330 million tons. The international trade of potatoes is mainly based on frozen products, mainly French fries and potato chips. In recent years, the export trade of frozen potatoes worldwide has totaled more than US$3 billion. The main exporting countries are the Netherlands, Canada, Belgium and the United States.
Frozen potato strip production process
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Optimization of preparation process of quick-frozen French fries
Potatoes are important agricultural products on the international market and are grown in most countries around the world. China's potato planting area, total output and consumption are among the highest in the world. In addition to fresh food, potatoes are also used as raw materials for food processing. The main processed products include potato starch and its series of products, potato chips, and quick-frozen (fried) French fries. In recent years, due to the rapid development of the western fast food industry, French fries are an indispensable food, and the demand is increasing.
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In the United States, the proportion of potatoes used to process French fries is 44%. In the past, due to the lack of potato varieties suitable for processing French fries, the French fries processing industry was backward. There are only a few domestically produced frozen fries production plants, and most of them are Sino-foreign joint ventures.
At present, the fast food industry uses French fries mainly relying on imports. In recent years, China has paid attention to the introduction and improvement of special potato varieties for processing French fries, and also carried out research on domestically produced equipment and processes for producing quick-frozen French fries. The China Academy of Agricultural Mechanization Sciences has developed the first national project. A localized production line has been put into production.
Optimization of preparation process of quick-frozen French fries
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Suggestions on the development and utilization of camellia seed oil
Development of green extraction technology of camellia seed oil
At present, the industrial production of camellia seed oil is mainly mechanical method, high temperature fried seeds are easy to produce PAHs, and water law and ultrasonic assisted methods are mainly based on laboratory research.
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Therefore, how to apply it to industrial production has become the biggest problem. Green, high-efficiency and pollution-free, is the main theme of the modern era, the production of camellia seed oil and other edible oils and fats, and should take a green and environmentally friendly route in the future.
Suggestions on the development and utilization of camellia seed oil
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Bioactivity and application of Camellia seed oil
Camellia seed oil is rich in unsaturated fatty acids, especially oleic acid. Oleic acid is a monounsaturated fatty acid that can effectively prevent cardiovascular diseases such as hypertension and hyperlipidemia. Through the experiment of intragastric tea oil test in rats, it was found that the body weight of rats in the gavage group had no significant change, and the contents of TG and total cholesterol were significantly lower than those of the control group, indicating that tea oil has a good effect on regulating blood lipids.
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Camellia seed oil is rich in VE and tea polyphenols, which can scavenge free radicals, anti-aging, protect cell membrane structure, inhibit the release of histamine from mast cells and reduce the production of cytokines, inhibit inflammation or reduce inflammation.
Bioactivity and application of Camellia seed oil
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Oil extraction method of camellia seed oil
The extraction method of camellia seed oil mainly includes physical pressing method and solvent.
Leaching method, water law, supercritical extraction method, ultrasonic assisted and microwave assisted extraction.
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The physical pressing method of camellia seed oil mainly includes soil pressing, low temperature pressing and screw pressing. In the rural areas such as the tea seed producing areas, the soil is mainly pressed by the soil method, and the obtained oil has more impurities, darker color, higher acid value and peroxide value. The key to low temperature pressing is that the temperature of the pressing is 70 ~ 80 °C, which can avoid the dark color of the tea oil and the loss of active materials due to the high temperature. Before using the spiral press to prepare camellia oil, the camellia seed should be peeled off in advance to prevent the temperature of the pressed oil from being deepened, and the color of the oil is deepened, so that the ingredients of the cake are damaged.
Oil extraction method of camellia seed oil
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Progress in Research and Application of Camellia Seed Oil
Camellia seeds are rich in oil and oil, and the content of unsaturated fatty acids in oil is high. It is mainly composed of oleic acid (about 80%). It is similar to olive oil. It also contains physiologically active ingredients such as squalene, saponin and camellia saponin. The value is higher.
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The research progress in the chemical composition, physicochemical properties, extraction methods, physiological health functions and detection and control technology of harmful substances in polycyclic aromatic hydrocarbons of camellia seed oil in recent years was reviewed, and the research and development application of Hainan camellia seed oil was provided. It is recommended to provide reference for the deep processing of Camellia seed oil.
Progress in Research and Application of Camellia Seed Oil
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Discussion on maintenance methods of hydraulic valves (2)
Optional combination parts maintenance In the process of manufacturing hydraulic valves, in order to make the assembly accuracy effective, most of the selection methods are selected, that is, for a batch of finished parts, such as the valve core and the valve body, the actual size should be According to the most reasonable choice of the fit clearance, and then assembled, so that the spool can ensure good sliding performance and good sealing performance.
In other words, for a hydraulic valve of the same type, there may be some differences in the size of the valve body and the valve core. In actual use, when there are a large number of failed hydraulic valves in the enterprise, all hydraulic valves can be removed and cleaned. Check and measure each part, classify the parts according to the results obtained by the test, and then re-compose the combination by a certain method.
Discussion on maintenance methods of hydraulic valves (2)
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Discussion on maintenance method of hydraulic valve（1）
Hydraulic valves are an important part of hydraulic equipment and have an irreplaceable role in the use of hydraulic equipment.
In the actual use of hydraulic equipment, once the hydraulic valve fails, it will directly lead to the equipment being unusable. Therefore, mastering the hydraulic valve maintenance method, thus effectively dealing with the hydraulic valve failure is of great significance and significance for ensuring the normal use of hydraulic equipment. .
In this paper, the maintenance method of the hydraulic valve is briefly discussed. In the actual use of the hydraulic equipment, due to various factors, the hydraulic valve may have some faults, which may adversely affect the normal use of the hydraulic equipment. Therefore, the hydraulic pressure is scientifically and rationally Valve failure for maintenance, and better solution is an important means to ensure the normal use of hydraulic equipment.
Discussion on maintenance method of hydraulic valve（1）
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Application of Camellia Seed Oil in Cosmetics Industry
Before the advent of modern cosmetics, camellia seed oil was used as a traditional skin care hair care product in East Asia to improve the moisturization, smoothness and elasticity of skin and hair.
Camellia saponin contained in camellia seed oil is a non-toxic surfactant with antioxidant activity and can be applied to advanced washing products. Compared with traditional surfactants, tea saponin has the advantages of being degradable, non-polluting and non-toxic, and is a natural active agent. Camellia seed oil can also be used to make cleansing oil with a very mild effect.
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Cosmetic grade camellia seed oil is mainly produced by low temperature and high pressure process. It is often used as a high-end cosmetic raw material or as a massage base oil, and is widely welcomed in domestic and foreign markets.
Application of Camellia Seed Oil in Cosmetics Industry
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