Divided by the drying process there are fried instant noodle machines and
hot air drying noodle lines.
Fried instant noodle machine and and instant noodle line: because of its fast-drying (approximately 90 seconds), pasting high noodles has a porous structure, good rehydration, more convenient, taste good, too. However, since instant noodle machinery uses the fat, it is easy to rancidity, taste and flavor decreases, and the cost is high.
Hot air drying instant noodle machine and instant production noodle line: Instant noodles are noodles hot air drying after cooking at 70 ℃ -90 ℃ dried, on instant noodle machinery, it is not easy oxidative rancidity, long shelf life, low cost. However, due to its low drying temperature, long time, low gelatinization, noodles internal porosity poor, poor water complex, long rehydration time.
According to the packaging methods the instant noodle machinery is divided into bags, bowl, and cup instant noodle lines.
bagged instant noodle machine and instant noodle line: The noodle line to produce instant noodles that are low cost, easy storage and transport.
Bowl, and cup noodles are more convenient, and these products are generally more than two packs of soup, nutrient-rich.
Divided by instant noodle product flavors: braised beef noodles, braised pork ribs noodles, spicy beef noodles.
Characteristics of instant noodles
1, convenience food
2, low prices
3, can be stored, shelf life of six months
4, health and safety
5, species diversity
Physical and chemical indicators of instant noodle products
1, gelatinization degree (α degrees) ≤1.0
2, Moisture ≤8.0%
3, fat ≤24.0%
4, acid value ≤1.8mgKOH / g
5, peroxide value ≤20.0meq / kg
6, noodles rehydration time ≤4 minutes
Incidentally, sensory indicators of instant noodles:
Color: creamy white or pale yellow uniform, no coke \ born phenomenon, both sides have color differences.
Odour: normal, no rancid smell and other odors.
Shape: Shape neat, uniform pattern.
Cooking resistance: after rehydration no broken bars, and bar, not half-cooked, non-stick teeth.
The development trends are:
1, the use of new technology, equipment instead of fried and dried, and
the bread good rehydration.
For example, high-temperature hot air drying, microwave drying, drying and frying dried ordinary combination of the product oil lower, extend shelf life.
2, using a new formula to improve texture and rehydration
You can add some, such as starch, alginic acid, propylene glycol and other additives.
3, the production of high-nutrition instant noodles
Adding vitamins, lysine and the like wheat flour lack of substance, so that nutrition is more comprehensive and more abundant.
4, the production of aseptic packaging, soft canned soup has become an
Further, in order to further improve the quality of bread, instant noodles development and production of high quality flour is urgent necessary.
The first chapter Er instant noodles production process
The process is as follows:
And face composite rolled → aging → → → continuous rolling strips forming → cooking → quantitative → frying →→ cooled off → Packaging
And the surface is uniformly mixing flour and water a certain time, to
form a wet dough with a certain processing properties.
Rationale: When flour and water are uniformly mixed, flour gliadin and glutenin swelling, surrounded by wet gluten network. After a certain gluten network formation, stop Fighter, so the network has been formed is interrupted, start slow play, so that further expand and extend the gluten dough thus formed has good processing performance.
Process requirements: good processing performance, full of flour evenly absorbent, loose particles, uniform size, uniform color was yellow flesh, free “raw powder.”
Specific operations: flour additive premix was added one minute, rapid and uniform water was added, with rapid stirring, for about 13 minutes, and then slowly stirred for 3-4 minutes, both the formation of the dough with the processing performance.
Impact and side effects of factors:
1) In the instant noodle line, The quality of flour:
Flour wet gluten content requirements in 32–34%. Wet gluten content is low or poor quality will affect the wet gluten gluten network formation, make the dough elastic, extensibility affected, when rolling to a smooth, uniform thickness of the face sheet is formed create difficulties, and will affect the taste and oil content of the finished product.
Low ash content of flour will not only affect the color and smell of flour, but also affects and even when the surface of the water flour, gluten network formation influence, have an impact on product quality.In addition, particle size and surface effects of flour is also affected.
2) In the instant noodle production line, and surface add
Protein flour, starch is only sufficient water, and surface in order to achieve good results. Typically requires 100 kilograms of flour, add water about 30 kg, the operation adjusted accordingly based on flour moisture, protein water content. Without prejudice to the premise of tabletting and forming more water as much as possible, to improve product quality benefit.
3) and the surface temperature and water and surface temperature
And the surface temperature and the surface temperature is too low and the water molecules of low kinetic energy, protein, starch slow absorption, gluten is formed is not sufficient. If the temperature is too high, on the instant noodle machinery process, it can lead to protein denaturation, resulting in reducing the number of wet gluten. Because the optimum temperature of the protein in water 30 ℃. When the room temperature below 20 ℃, promote the use of warm water and face.
4) In the instant noodle line, adding salt
And when the surface due to join dissolved salt, not only flavor, but also to strengthen the gluten, improve dough processing performance. Salt dough while preventing rancidity role. Usually: high protein content, more salt, add a little less and vice versa; high summer temperatures more salt, add less winter.
5) In the instant noodle production line, The addition of
And when you add the right amount of food base surface, can enhance gluten, but avoid to pay more.
6) In the instant noodle line, and face time
And the surface has great influence on the length of time and surface effects. Time is too short, uneven mixing. Uniform, gluten is formed is not sufficient; time is too long, the dough overheating, protein denaturation, gluten quantity and quality is reduced. General and face no less than 15 minutes.
In addition, surface machines and mixing intensity, will affect water quality and surface effects.
Section ripening, Aging, commonly known as “dough” is a process by means of time to further improve the processing properties of dough.
(1) the moisture further penetrate inside the protein colloidal
particles, fully swelling, further form the gluten network, and the
surface is actually a continuation of the process.
(2) In the instant noodle machine, the elimination of the internal structure of the dough stability.
(3) In the instant noodle line, the moisture between the protein and starch to achieve automatic adjustment to homogenization.
(4) In the instant noodle production line, composite calender role to play even feeding.
To do: the dough and stirred into a maturing intraday low at a low temperature, low speed stirring to complete ripening. Requirements curing time of less than 10 minutes.
Factors affecting the aging effect:
(1) In the instant noodle machine, Curing time:
The length of the aging time is the main factor affecting the aging effect. Theoretically maturing long time, but due to equipment constraints, usually maturing in less than half an hour, but should not be less than 10 minutes. Aging time is too short, gluten network is not fully formed, bread made of impatience bubbles, the Confusing soup.
(2) In the instant noodle line, stirring speed:
Aging process requirements under static, but in order to avoid the dough to form a chunk, so feeding difficult, so instead the low-speed agitation. Stirring speed in order to prevent caking and satisfy the principle of feeding, generally 5 —- 8 rev / min.
(3) In the instant noodle production line, the curing
Curing temperature and the surface temperature is below. Typically 25 ℃. Keep the dough moisture when curing.
Re-pressed, ripened the dough through two parallel roll nip into two facets, the two parallel patches overlap by a pressure roller, namely a homogeneous composite solid surface with a thickness.
(1) In the instant noodle machine, loose dough pressed into fine, to the requirements of Thin sheet; Network
(2) In the instant noodle line, to further promote the gluten
network of organized crime, and to fine tight
Uniformly distributed in the surface of the film, the starch granules are surrounded, so that the dough piece has a certain toughness and strength.
Process requirements: to ensure that the dough sheet thickness uniformity, smooth, no broken edges, holes, uniform color, and has a certain toughness and strength.
Effect of complex pressure effect of factors:
(1) In the instant noodle production line, process
Uniformly wet dough, gluten formation of full, appropriate temperature, structure and properties of dough, re-pressed sheet quality stuff behind; on the contrary, tabletting poor results.
(2) In the instant noodle machine, multiple rolling
Rolling thickness ratio = rolling front / rear rolling thickness, the greater the rolling multiples patch by squeezing the stronger, the more detailed the internal gluten network organization. But beware, rolling multiple is too large, it will damage the pressure rollers.
(3) In the instant noodle line, rolling over
Rolling ratio = rolling ratio is too small, the pressure will increase the number of rollers, it is not reasonable;
Rolling ratio is too large, the formation of gluten network will have been overstretched beyond the capacity of gluten, gluten will tear has formed, rolled very favorable than appropriate for the network of organized crime.
In addition, the pressure roll diameter, rolling channel number, press roller speed are on the calendar effect affected.
Face with a high speed by a pair of knife roll is cut into strips,
transmitted through the former to forming mesh belt. Since the cutter
speed for large and small molding belt speed, both speed errand noodles
wavy shape is formed, namely instant noodles unique shape.
Process requirements: noodles smooth, and no article, no connection between the rough strip, corrugated neat, trekking.
(1) In the instant noodle production line, the quality of the
Patch too much water, shredded after molding, flowers piled collapse; too little water, flowers loose, irregular. If the patch broken edge, there are holes, it will form broken bars. Surface sheet is too thick, there will be wrinkles forming surface behind bars. This is one of the key factor about the instant noodle machinery.
(2) In the instant noodle machine, the quality of knives
If the tooth roller blade roll engagement is not deep enough, noodles cut constantly, cause and strip; Roll Table
Surface roughness, cut noodles have glitches, poor finish. Comb surface pressed enough, will face the knife alveolar accumulation of impurities. Shaped box with impurities, will produce hanging strips Size.
(3) In the instant noodle line, blade roll forming belt speed and
The ratio is too large, noodles piled flowers, will lead cooking impervious, fried impervious; ratio
Too small, too large wave noodles, loose, can cause bread weight is not enough.
In addition, the front wall forming the guide casing pressure will affect the pattern of dense vegetables.
Cooking, at a certain time, at a certain temperature, is heated by steam steamed noodles. It is actually the instant noodle machinery process of gelatinized starch. Gelatinized starch granules at an appropriate temperature aqueous absorption split up, to form a paste, the starch molecules are arranged into a chaotic arrangement according to certain rules, so that the enzyme molecules easily enter between molecules, easy digestion and absorption.
Gelatinized starch after the resurrection will be that he is a β-like molecular structure. Therefore, to maximize the degree of gelatinization cooking time. Usually the instant noodle machinery requires pasting greater than 80%
To do: control mesh belt running speed, set the front vapor pressure steam box, to ensure that the temperature front, rear temperature process requirements, guarantee a certain time to reach the gelatinized noodles requirements. Steam box installed before the low-high, to ensure condensate return, the vapor pressure is low to high before. The main role is to: lower end of the steam box, noodles temperature is low, so that part of the steam condenses, noodles increased water content, which will help pasting. In the high end of the steamer, steam capacity, high temperature, make noodles warming, to further improve the degree of gelatinization.
(1) In the instant noodle production line, steam surface
Gelatinized starch have the appropriate temperature, a certain period of time, the higher the surface temperature steam, pasting
The higher the degree. Usually into the face and mouth temperature at 60-70 ℃, the outlet temperature at 95-100 ℃. Inlet temperature should not be too high, a large temperature difference between the surface and gluten noodles may exceed the capacity. Outlet temperature is high, increase the degree of gelatinization, but also part of moisture evaporation.
(2) In the instant noodle machine, an aqueous noodle
Noodle gelatinization is proportional to the water content.
(3) In the instant noodle line, steaming noodles time
Prolonged heating can increase gelatinization of the product.
(4) In the instant noodle production line, The pasta
thickness and pattern density, thickness
Noodles fine, flower-shaped sparse surface easily steamed, gelatinized high; on the contrary, pasting low.
Ng Festival frying Fried, is to cut the dough into a quantitative fried box, through high-temperature tank, the water in the dough rapid vaporization, noodles to form a porous structure, further gelatinized starch.
(1) In the instant noodle machine, fully gelatinized starch;
(2) In the instant noodle line, dehydration;
(3) In the instant noodle production line, fixed shape.
Specific actions: Fried box drive speed control to control the frying time. Before the temperature control fryer, the temperature, after the temperature in order to ensure frying effect. These mainly by adjusting the flow of oil to complete.
Factors affecting frying effect:
(1) In the instant noodle machine, frying temperature
Oil temperature is too low, the dough fried impervious; temperature is too high, the dough will be fried Coke. Fried three
Stage: In the low temperature zone, face block heat, temperature, dehydration begin; enter the zone, a lot of dough began to dehydration, the oil penetrate noodles; hot zone surface water has been basically stable block, no dehydration, temperature and oil similar. This increases the degree of gelatinization of starch, protein denaturation depth.
(2) In the instant noodle line, frying time
Time is also an important factor affecting fry frying effect. In the process of the instant noodle machinery, it is the interaction with the oil.
Determine the moisture content in the dough, the oil temperature is low, the long frying time; oil temperature is high, frying time is short. Frying time is too short, the dough dehydration is not complete, easy to store; time is too long, blistering dough, fried coke, affect bread quality, but also increase costs.
(3) In the instant noodle production line, oil
The oil level is too low, the dough dehydration slow, there may not thoroughly fried, fuel; the oil level is high, follow
Increase circulation, easy to rancidity. Oil level instability, the opposite block pasting, product oil content has an impact.
(4) In the instant noodle machine, The oil quality
Saturated fatty acid content of less fats, oils easy to rancidity, the product will not only fuel more, and
And easy to rancidity. Good quality oil will not only fuel efficient, but also blasted the bread quality is also very good. Melting point at 26-30 ℃ generally use palm oil.
In addition, fuel consumption, the nature of the bread itself, will have an impact on the frying effect.
Wind cooling is the last step of the instant noodle machinery
process. Bread just out of the fryer temperature is too high, it will burn
the soup packaging film, so commonly used sets of fans to cool to room
temperature for packaging.
The main factors affecting the cooling effect are: the nature of the dough, cooling time, wind speed, delivery speed.
Japan’s Nissin is the pioneered instant noodles by automatic instant noodle machinery (1958). Because it is a convenience food, of low prices, and safety, variety of advantages, it was soon accepted by many countries and regions in the world.