Understanding the Fried Instant Noodle Production Line Process

Fried instant noodles are a widely spread instant food among consumers around the world who long for its distinct flavor and convenience. To produce fried instant noodles, the whole process production line involves a series of complex process link, every link designs can directly affect the quality of the end product. This paper deeply analyzed the core process flow of the fried instant noodles production line based on the modern food technology, discussed the critical control points that affect product quality, to provide technical reference for related enterprises.

Pretreatment of raw material and dough preparation

1.1 The proportion of raw material selection and optimization: the main raw material of fried instant noodles is wheat flour, water, salt and other auxiliary materials (starch, gluten, and so on). The quality of raw material plays an important role in determining the rheological properties of the dough and taste of the final product. Use a flour: a medium-strength, moderate-protein wheat flour. The mass fraction of several additives should be adjusted properly under specific and actual conditions so that the dough has relatively good ductility and elasticity. This ratio of raw materials is a prerequisite for the stability of product quality.

1.2 Vacuum dough mixing technology Dough mixing is one of the key processes of dough preparation. Implemented with vacuum and dough technology, can remove the bubbles in the dough. Improve both compactness and uniformity of the dough. The negative pressure within the vacuum environment keeps flour-and-water together full-time, promoting faster hydration of gluten protein and forming a dense, elastic dough. The water inclusion amount, mixing speed and mixing time in the mixing process are strictly controlled; Only in this way, dough can be ensured as best state.

Rolling and cutting molding

2.1 Multi-channel calendering process: The composite dough needs to be pressed step by step to the required dough thickness through the multi-channel calendering process. The gluten network is further extended, and a compact and denser structure, with higher toughness and elasticity of the strands of noodle, is formed by calendering. Should gradually open the gap of the calendering roll, and control the calendering speed in a certain range, lest the excessive peer sheet stretching and fracture.

3.2 Strip cutting and control of noodle shape: the strip cutting machine cuts the rolled sheet into noodles of required width. The noodle appearance and shape depend directly on the quality of the cutting tool and the adjustment accuracy of the strip cutter. According to the different types of instant noodles, we need to replace the corresponding cutting tool (fine, wide, corrugated noodles, etc.), when the noodles are cut, should also pay attention to control the length and weight; ensure that the product specification is uniform.

Cooking and setting

3.1 Principle and control of steam cooking. Strip the noodles cut, steamed gelatinization, this can improve the noodle rewetted force. The paste-forming method is derived from fact that at higher temperatures steam, which is generally at higher than gelatinization temperature, starch granules could be swollen, where starch molecule crystalline structure dissolve at certain temperature and the total become the certain viscosity paste. Cooking temperature and time would be most important to master. Under-gelatinized starch and poor rehydration are related with a short cooking time. But, if noodles will boil too long time, it be more swollen so the taste be ugly.

3.2 Shaping and cooling — Noodles should be shaped and cooled in order to retain shape and cool down post-cooking. Generally means water or air cooled arrangement. Can be divided into: air cooling and water cooling and the benefit of air cooling is enough dry surface of noodles could prevents adhesion; The benefit of water cooling is rapid cooling, but easy to caused noodles to absorb water. Presumably, when the noodles are cooled, wind speed or water temperature should be controllable to prevent excessive water vapor loss or excessive noodle absorption.

Frying and deoiling

4.1 The principle and function of the frying process: The frying process is an essential process in the production process of instant noodles. It both dehydrates and sets the noodles, giving them unique flavor and taste while extending shelf-life. Deep-fry, in theory, disusing hot oil, so the water in the noodles can be fast evaporation, so that the surface of the noodles surface formed looser porous structure, while oil into the inside of the noodles to have crisp taste.

4.2 Aspects of frying Temperature and time control: To control the content of a frying agent, frying Temperature and time figures are very the side very part of control. If the frying temperature is low, the noodles will not dehydrate, affecting taste and shelf life; If the frying temperature is too high, the noodle surface will be burned and harmful substances will be produced. Fry the temperature by frying frying from 140-160 ° C, and the frying time should be controlled at about 1-2 minutes.

4.3 Deoiling processing and oil content reduction: The oil content of fried noodles is relatively high, which not only affects the taste of fried noodles, but also increases the energy intake. Reduce the oil content in the noodle and pipeline degreasing treatment. Example of deoiling methods are centrifugal deoiling, vibration deoiling and wind deoiling. The deoiling effect relates to the operation of deoiling equipment and control of deoiling time.

Seasoning and packaging

For example, it is required to apply spices. The seasoning is usually sprayed or marinated. Spraying means you evenly spray the seasoning on the surface of the pastry, and dipping means you soak the pastry into the seasoning. The seasoning liquid is made properly with the market demand, and the seasoning liquid directly determines the product tone.

Packaging Process 5.2 And shelf life Control Packaging is the last process of instant noodle production, is to avoid the product from the outside world pollution, extending the shelf life. Select composite films with high oxygen and moisture resistance for the packaging materials. Q1: Can the air content in the packaging be controlled when packing to reduce the chance of oil oxidation and microbial breeding?

Conclusion: Instant fried noodle production line is a system engineering, we can say that each link have a significant effect on the quality of the products. The company must have quality control in all aspects, process optimization and technology and equipment level continuously, to produce a good quality, safe and healthy instant noodle products, can better meet the growing demand of consumers.