How Are Instant Noodles Manufactured?
2021-10-21
Instant noodles are very popular all over the world, but do you know how are instant noodles manufactured?
The main processes are:
Dough mixing→aging→compound calendering→continuous calendering→cutting→steaming→quantitative cut→frying→cooling→packaging
Step 1: dough mixing
Mix flour and water evenly to form a wet dough with certain processing properties.
Principle: When the flour and water are uniformly mixed, the gliadin and glutenin in the flour absorb water and expand, and are surrounded by the wet gluten network to form a dough with good processing properties.
Process requirements: The processing performance is good, the flour fully and evenly absorbs water, the particles are loose, the size is uniform, and the color is uniform and fleshy yellow.
Specific operation: Add additives to the flour and premix it for 1 minute, add water quickly and evenly, and stir quickly at the same time, about 13 minutes. Stir slowly for 3-4 minutes to form a dough with processing properties.
Step 2: aging
Commonly known as "wake up dough", it is a process to further improve dough processing performance with the passage of time.
Main effect:
(1) The water penetrates further into the protein colloidal particles, fully absorbs water and expands, and further forms a gluten network, which is actually a continuation of the dough-making process.
(2) Eliminate the stability of the internal structure of the dough.
(3) Automatically adjust the moisture between protein and starch to homogenize it.
(4) Play the role of uniform feeding for composite calendering.
Specific operation: Put the mixed dough into a low-speed mixing cooking tray, and complete the curing under low-temperature, low-speed mixing. The curing time is required to be no less than 10 minutes.
Step 3: compound calendering
The aged dough is pressed into two dough sheets through two parallel pressure rollers, and the two dough sheets are overlapped in parallel and passed through a pressure roller. That is, it is compounded into a dough sheet with uniform thickness.
Main effect:
(1) Press the loose dough into a thin dough sheet that meets the specified requirements.
(2) It further promotes the densification of the gluten network and makes the fine network evenly distributed in the dough sheet, enclosing the starch granules. So that the dough sheet has a certain degree of toughness and strength.
Process requirements: Ensure that the dough sheet is uniform in thickness, flat and smooth, without broken edges or holes, uniform in color, and has a certain degree of toughness and strength.
Step 4: cutting
The dough sheet passes through a pair of knife rolls at high speed, is cut into noodles, and is transferred to the forming mesh belt through the former. Due to the fast cutting speed and the slow speed of the mesh belt, the difference in speed between the two causes the noodles to form a wave shape, which is a unique shape of instant noodles.
Process requirements: The noodles are smooth, without drawing, neatly corrugated, and not connected to each other.
Step 5: steaming
For steaming, the noodles are heated and steamed by steam at a certain time and at a certain temperature. It is actually the process of starch gelatinization. Gelatinization is the swelling and cracking of starch granules when they absorb water at an appropriate temperature to form a paste. The starch molecules are arranged in a chaotic manner from a certain regular arrangement, so that the enzyme molecules can easily enter between the molecules and are easy to digest and absorb.
Process requirements: The gelatinized starch will regenerate, that is, the molecular structure becomes β-like again. Therefore, the gelatinization degree during cooking should be increased as much as possible. Usually the gelatinization degree is greater than 80%.
Specific operation: Control the running speed of the mesh belt, set the steam pressure before and after the steam box to ensure that the front and back temperatures meet the process requirements, and the noodles can meet the gelatinization requirements within a certain period of time. The installation of the steam box is low in the front and high in the back to ensure the reflux of condensed water, and the steam pressure is also low in the front and high at the rear.
Step 6: frying
Frying is to put the noodles into the frying box. The water in the noodles quickly vaporizes through the high-temperature oil tank, the porous structure is formed in the noodles, and the starch is further gelatinized.
Effect:
(1) Make starch completely gelatinized
(2) Dehydration
(3) Fixed shape
Specific operation: Control the transmission speed of the frying box to control the frying time. Control the front temperature, middle temperature and back temperature of the fryer to ensure the frying effect. These are mainly accomplished by adjusting the flow of oil.
Step 7: cooling
The temperature of the noodles just out of the frying machine is too high, which will burn the packaging film and the seasoning bag. Therefore, several sets of fans are often used to cool them to room temperature for packaging.
If you want to know more information, please visit instant noodle production line.
The main processes are:
Dough mixing→aging→compound calendering→continuous calendering→cutting→steaming→quantitative cut→frying→cooling→packaging
Step 1: dough mixing
Mix flour and water evenly to form a wet dough with certain processing properties.
Principle: When the flour and water are uniformly mixed, the gliadin and glutenin in the flour absorb water and expand, and are surrounded by the wet gluten network to form a dough with good processing properties.
Process requirements: The processing performance is good, the flour fully and evenly absorbs water, the particles are loose, the size is uniform, and the color is uniform and fleshy yellow.
Specific operation: Add additives to the flour and premix it for 1 minute, add water quickly and evenly, and stir quickly at the same time, about 13 minutes. Stir slowly for 3-4 minutes to form a dough with processing properties.
Step 2: aging
Commonly known as "wake up dough", it is a process to further improve dough processing performance with the passage of time.
Main effect:
(1) The water penetrates further into the protein colloidal particles, fully absorbs water and expands, and further forms a gluten network, which is actually a continuation of the dough-making process.
(2) Eliminate the stability of the internal structure of the dough.
(3) Automatically adjust the moisture between protein and starch to homogenize it.
(4) Play the role of uniform feeding for composite calendering.
Specific operation: Put the mixed dough into a low-speed mixing cooking tray, and complete the curing under low-temperature, low-speed mixing. The curing time is required to be no less than 10 minutes.
Step 3: compound calendering
The aged dough is pressed into two dough sheets through two parallel pressure rollers, and the two dough sheets are overlapped in parallel and passed through a pressure roller. That is, it is compounded into a dough sheet with uniform thickness.
Main effect:
(1) Press the loose dough into a thin dough sheet that meets the specified requirements.
(2) It further promotes the densification of the gluten network and makes the fine network evenly distributed in the dough sheet, enclosing the starch granules. So that the dough sheet has a certain degree of toughness and strength.
Process requirements: Ensure that the dough sheet is uniform in thickness, flat and smooth, without broken edges or holes, uniform in color, and has a certain degree of toughness and strength.
Step 4: cutting
The dough sheet passes through a pair of knife rolls at high speed, is cut into noodles, and is transferred to the forming mesh belt through the former. Due to the fast cutting speed and the slow speed of the mesh belt, the difference in speed between the two causes the noodles to form a wave shape, which is a unique shape of instant noodles.
Process requirements: The noodles are smooth, without drawing, neatly corrugated, and not connected to each other.
Step 5: steaming
For steaming, the noodles are heated and steamed by steam at a certain time and at a certain temperature. It is actually the process of starch gelatinization. Gelatinization is the swelling and cracking of starch granules when they absorb water at an appropriate temperature to form a paste. The starch molecules are arranged in a chaotic manner from a certain regular arrangement, so that the enzyme molecules can easily enter between the molecules and are easy to digest and absorb.
Process requirements: The gelatinized starch will regenerate, that is, the molecular structure becomes β-like again. Therefore, the gelatinization degree during cooking should be increased as much as possible. Usually the gelatinization degree is greater than 80%.
Specific operation: Control the running speed of the mesh belt, set the steam pressure before and after the steam box to ensure that the front and back temperatures meet the process requirements, and the noodles can meet the gelatinization requirements within a certain period of time. The installation of the steam box is low in the front and high in the back to ensure the reflux of condensed water, and the steam pressure is also low in the front and high at the rear.
Step 6: frying
Frying is to put the noodles into the frying box. The water in the noodles quickly vaporizes through the high-temperature oil tank, the porous structure is formed in the noodles, and the starch is further gelatinized.
Effect:
(1) Make starch completely gelatinized
(2) Dehydration
(3) Fixed shape
Specific operation: Control the transmission speed of the frying box to control the frying time. Control the front temperature, middle temperature and back temperature of the fryer to ensure the frying effect. These are mainly accomplished by adjusting the flow of oil.
Step 7: cooling
The temperature of the noodles just out of the frying machine is too high, which will burn the packaging film and the seasoning bag. Therefore, several sets of fans are often used to cool them to room temperature for packaging.
If you want to know more information, please visit instant noodle production line.
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