Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line

Professional NongShim Ramen Noodle Equipment Instant Noodle Production Line

Dongfang instant noodle production line is the product designed by our company according to the market demand. The whole production line, which has adopted a variety of advanced technology, careful design and elaborate manufacture, achieves the perfect combination of mechanical and electrical integration.

Process flow:

Brine mixing and measuring---Mixing---Ripen conveying---Rolling---Steaming---Cutting and folding---Frying---Cooling---Packaging

Technical parameters

Factors affecting the effect of steaming noodles:

(1) Steaming temperature

Starch gelatinization must have an appropriate temperature. Within a certain period of time, the higher the temperature of the steamed noodles, the higher the degree of gelatinization. Usually the noodle inlet temperature is 60-70°C, and the outlet temperature is 95-100°C. The inlet temperature should not be too high, a large temperature difference may exceed the bearing capacity of the noodle surface and gluten. The outlet temperature is high, the degree of gelatinization is increased, and part of the water can be evaporated.

(2) Water content of noodles

The water content of noodles is directly proportional to the degree of gelatinization.

(3) Steaming time

Prolonging the heating time can improve the gelatinization degree of the product.

(4) Noodle thickness and pattern density

Thin noodles with sparse patterns are easy to steam and have a high degree of gelatinization; otherwise, the degree of gelatinization is low.