What are the important components of the Non-fried Instant Noodle Manufacturing Process? What do the ingredients in a noodle cake have to do with the process?
We will discuss the three main steps in making an instant noodle, including pre-drying, drying temperature, and the flour used to make the noodle cake.
In this article we will go through these important factors and give you an idea of how they impact the quality of the finished product.
Non-fried instant noodle manufacturing process
Unlike fried noodles, which must be reheated, non-fried instant noodles do not need to be dipped in hot oil or grease.
Instead, they are cooled quickly and easily by a forced air cooling system. Once cooled, they can be easily packed and stored in convenient containers.
A packing machine can be used to pack noodles and seasoning packs into bowls and bags.
In addition, high-temperature rapid vaporization and drying technology is used to enhance the rehydration and gelatinization degree of noodles.
The process can also help reduce energy consumption.
A new method of making non-fried instant noodles involves using high-temperature drying technology to avoid frying.
This technology preserves the dietary fiber and nutrients and is also more energy-efficient than frying.
A non-fried instant noodle manufacturing process also requires less investment than a frying method and has a reduced re-hydration time. This technique is ideal for wide strips of noodles.
Pre-drying
The pre-drying during the instant noodles manufacturing process is very important. Rapid expansion of the noodles can damage the taste, color, and vitamins.
To achieve uniform expansion, hot gas is applied through the upper spray nozzle tubes at high speeds.
As the hot gas reaches the bottom of the noodles, it quickly penetrates the layers.
Within a short time, the noodles become uniformly dry. This process is effective in creating instant noodles with the ideal consistency.
The speed of the blowing can affect the pre-drying effect. If the blowing speed is faster than 40 m/s, the noodles cannot expand uniformly during the subsequent step.
Additionally, noodles with a low water content will not expand properly in the following step.
Furthermore, the rapid expansion may cause voids inside the noodles.
This can negatively affect the final texture of the product. This process is crucial to the success of instant noodles manufacturing.
Drying temperature
The drying temperature of instant noodles is an important consideration in the production of this food.
The higher the temperature of the air, the less effective the predrying effect will be.
The subsequent drying and expanding steps will also be affected by the initial temperature.
The speed at which the air blows must be below 20 m/s for even drying.
Below this speed, the noodles will not expand uniformly and will not achieve a proper taste.
Hot gas at a high temperature is used for the pre-drying step of the instant-noodle process.
The gas is ejected from the nozzles in a fast, uniform and efficient manner.
It helps to prevent the noodles from expanding excessively and creating voids in the interior.
In this way, the instant noodles retain their glossy appearance and good flavor.
This is another crucial feature that makes this food so popular.
Flour used in noodle cake
Wheat flour is one of the most important ingredients used in the manufacturing of noodle cakes.
It constitutes the largest proportion of raw materials used for making the noodles.
The amount of ash content in wheat flour is an important indicator of the quality of the flour.
The lower the ash content, the better the noodle texture. The higher the ash content, the less nutritious the wheat flour is.
Hence, the best flour to use is that with the lowest ash content.
One type of noodle cake is a frozen instant face made of wheat flour. The flour is mixed with five or ten parts of cassava or acetate starch.
The flour used in the manufacturing process of noodle cakes is an excellent quality.
Wheatmeal is obtained from the golden wheat field. It is green and edible.
The invention also uses wheatmeal that is naturally derived.
Effects of mould growth on noodle cake
In this study, we investigated the effect of water-based additives on the hydration capacity and extensibility of an instant noodle dough.
We made a dough with 35 ml of water and added guar gum, which prevented oil droplets from coalescing and increased the thickness of the noodles.
We also added gluten powder, which improved the water-holding capacity of the dough.
Gluten has a higher hydration capacity when its pH is slightly alkaline, and this was able to increase the cooking time.
The results of the experiment demonstrated that guar gum, 0.5 g, and 2 g of gluten had significant effects on the stickiness and mouth feel of the dried noodles.
These additives also improved the hardness and surface appeal, while reducing the sticky feeling and cooking loss.
However, there was no significant effect on the overall acceptability of the instant noodle cake, which exhibited an uneven surface.