How Are Instant Noodles Made In Factory?

Many workers interested in how are instant noodles made in factory. Here will introduce in details. Instant noodles can be divided into fried instant noodles, non-fried instant noodles, bulk instant noodles and flavored instant noodles, and the process drawing of fried instant noodles.

In the technological process of making instant noodles, the following only introduces the basic principles and technological requirements of the special process of making instant noodles.

1. Noodle waving

In order to prevent the noodles from sticking to each other during steaming and to speed up the evaporation of water during dehydration, the instant noodles are made into a special shape with raised crests, front and back crests abutting, continuous and undulating.

2. Noodles steaming

Steamed noodles is the use of steam to heat starch gelatinization and protein denaturation, and make mature noodles from raw noodles. The gelatinization degree of the noodles should reach more than 80%. Properly prolonging the steaming time and improving the gelatinization degree of the noodles can improve the edible quality of the noodles. The steam pressure used for steaming the noodles is 1.5~2 kg·(cm2)-1, and the steaming time is 60~90 seconds.

3. Quantitative cutting and folding

The cooked corrugated noodles from the continuous noodle steamer are cut to a certain length by a pair of relatively rotating cutters and rollers. Its technological requirements are neatly folded, the quantification is basically normal, and the error is within the specified range.

4. Deep frying and dehydration

The moisture of the cooked noodles is removed quickly and in a short time, which is convenient for storage and transportation on the one hand, and prevents the retrogradation of α-starch on the other hand. Since the dough has been steamed, most of the starch has been gelatinized, the gluten structure has been denatured and solidified, and the tissue structure of the entire dough has been basically fixed, so a higher temperature can be used to dehydrate it in a short time.

5. Adding flavors

Adding some flavoring substances during the kneading, or spraying on the noodle pieces before and after dehydration and drying, to taste the noodle pieces themselves, can meet the requirements of dry eating instant noodles, and also make the flavor of instant noodles more perfect.

6. Cooling and Packaging

Generally, in the continuous production of instant noodles, a blower is used for forced cooling until the temperature of the noodle pieces is close to room temperature or about 50°C higher than room temperature. After cooling, the product needs to be checked for metal objects before packaging, which is automatically carried out by the automatic detector. After the unqualified product is found, the detector sends a signal and automatically removes the unqualified product from the conveyor belt.

 

After inspection, qualified products enter the automatic packaging machine to complete automatic packaging. If you want to know more, you can learn instant noodle production line.