Dry Process of Noodles
2020-04-06
Drying process of noodles is an important part for making dry noodles, always connect to noodle making machine. Drying is essential for extending the shelf life of noodles. After drying, the relative humidity increased from 32-35% of the unfermented noodles to no more than 12.5% of the final dried noodles. Natural drying cannot reach this level within an acceptable time, so noodle drying machine are widely used.
Noodle drying method
Low temperature drying:
This is a traditional method and requires a relatively long drying time (about 10-15 hours or longer) at a relatively low temperature (60-70 ° C). Therefore, drying a large number of products requires a lot of space and time, so the final noodle cost will be higher.
High temperature drying:
Depending on the thickness of the noodles and the initial humidity of the noodles, dry the noodles at 60° C to 120 ° C for 2 to 10 hours. These values should be adjusted according to the actual nature of the product. From a microbiological point of view, another advantage of using high temperature is to obtain extremely safe products.
Dry process of noodles
Generally divided into four stages:
①Cold wind setting stage: The wet noodles just entering the drying room have a large moisture content and are easily broken due to self-weight stretching. Therefore, the task of this stage is to remove part of the moisture of the surface layer of the wet noodles, so as to fix its tissues and increase its strength.
②Moisturizing and sweating stage: Increase the internal temperature of noodles in order to speed up the transfer of water from the inside to the outside.
③Moisturizing and sweating stage: When the internal temperature of the noodles rises, the internal moisture transfer and surface vaporization are basically balanced. At this time, the temperature can be increased and the humidity can be reduced to ensure a large amount of moisture removal.
④Heating and dehumidifying stage: The main purpose of this stage is to reduce the noodle temperature and use the residual heat to evaporate a small amount of water.
Noodle drying method
Low temperature drying:
This is a traditional method and requires a relatively long drying time (about 10-15 hours or longer) at a relatively low temperature (60-70 ° C). Therefore, drying a large number of products requires a lot of space and time, so the final noodle cost will be higher.
High temperature drying:
Depending on the thickness of the noodles and the initial humidity of the noodles, dry the noodles at 60° C to 120 ° C for 2 to 10 hours. These values should be adjusted according to the actual nature of the product. From a microbiological point of view, another advantage of using high temperature is to obtain extremely safe products.
Dry process of noodles
Generally divided into four stages:
①Cold wind setting stage: The wet noodles just entering the drying room have a large moisture content and are easily broken due to self-weight stretching. Therefore, the task of this stage is to remove part of the moisture of the surface layer of the wet noodles, so as to fix its tissues and increase its strength.
②Moisturizing and sweating stage: Increase the internal temperature of noodles in order to speed up the transfer of water from the inside to the outside.
③Moisturizing and sweating stage: When the internal temperature of the noodles rises, the internal moisture transfer and surface vaporization are basically balanced. At this time, the temperature can be increased and the humidity can be reduced to ensure a large amount of moisture removal.
④Heating and dehumidifying stage: The main purpose of this stage is to reduce the noodle temperature and use the residual heat to evaporate a small amount of water.
Message
We will send the quotation to your inbox right away.