An Automatic Instant Rice Noodle Production Line is a kind of high-tech equipment for the manufacturing of instant noodles. This machine is easy to use, clean, and maintain. It is composed of four major parts, namely a cooking machine, a wrapper-cutting machine, and a fall-in-box machine.
The combined unit controls the middle speed of the entire production line.
Automatic instant noodle production machines are energy-saving and convenient to use.
They can cook, divide, and wrap the noodles uniformly.
Process for making rice noodles
The basic steps involved in the process of making instant rice noodles involve soaking and steaming the rice.
The soaking process is the first step, while the steaming step completes the gelatinisation of starch.
The boiling water temperature is between 80 and 100deg C. Blanching time varies from one minute to over 70 minutes.
The hot water temperature may be at atmospheric or saturated levels, depending on the desired texture.
The shorter the cooking time, the weaker the strands will become.
In a large pot, bring three to four quarts of water to a boil. Add the rice noodles and cook for two to three minutes, stirring frequently to prevent sticking.
Rinse thoroughly after cooking. Once done, use immediately. You can also cook the noodles for another dish.
However, if you’re making a dish right away, you may skip this step.
If the noodles are to be used in a soup or other hot dish, they should be drained and rinsed well.
Ingredients used
The ingredients used in instant noodles are mainly long grain rice flour. Rice flour is a good alternative to long grain rice as it is cheaper and easier to work with.
Rice flour has similar properties to long grain noodles, including a high protein content, which helps in delaying the uptake of fat.
Gluten is an essential ingredient, consisting of two types of amino acids, glutenin and gliadin.
These proteins form a continuous viscoelastic dough, and they play the role of being a good alternative to wheat flour.
The instant rice noodle production line consists of several machines. The first machine is the noodle mixer.
Other machines include a compound calendering machine and a cooking machine. The third machine is the fryer or steamer.
The drying step, which produces the noodle, can be carried out by steam or electricity.
A steamer is cheaper than an electric fryer. It also heats up the noodle dough faster than an electric fryer.
Method of preparation
There are two basic methods to prepare instant rice noodles. In one method, the noodles are steamed and cooled down.
In the other method, the noodles are steamed at high temperatures.
The latter method is preferred because the water will maintain the desired consistency for longer.
The resulting noodles should be stirred and resuspended every five to 10 minutes to maintain the desired consistency.
When cooking the noodles, the water should be at a temperature of 80deg C to 100deg C.
The time varies depending on the type of noodles that are being prepared.
One way to prepare instant rice noodles is to pre-soak them. Soaking the noodles will result in a chewier noodle.
Using lukewarm water for about 30 minutes is enough to make the noodles pliable.
If you are preparing them to be cooked in another dish, you can skip this step.
You can add some sesame oil to prevent clumping and drying.
Characteristics of finished product
The characteristics of finished instant rice noodles may be influenced by the proximate composition of the noodles, their amylose content, their color, and their cooking properties.
High protein, low cooking loss, and good texture may enhance their acceptability.
Low protein content and poor texture, as well as a high rehydration factor, may lead to low acceptability.
This study sought to understand the impact of these properties on rice noodle acceptability.
The characteristics of finished instant rice noodles can be further influenced by the manufacturing process.
The quality of the noodle is determined by the texture, pasting, cooking, sensorial properties, and color.
The characteristics of finished instant rice noodles may be useful to manufacturers for improving their quality, responding to consumer preferences, and substituting functional ingredients.
The study involved evaluation of commercial rice noodles made in Thailand.
Machines used
There are many kinds of machine for instant rice noodle production, and each one has its own unique functions.
This article will introduce a few of the most common ones. First, let’s discuss the noodle making process itself.
This line has two main parts: the steaming face and the machine frame. The steaming face has an anti-stick together device.
The machine frame houses the mesh-belt conveying mechanism, which shares the same foraminous conveyer.
Its input limit is located at the lower guipure of the frame, which is near the air cooler 42.
The dough sitting process plays a very important role in shaping the noodle.
A good dough feeder should ensure uniform curing, while first-in-first-out principle is required for optimum quality.
One type of dough-sitting machine is used for raw spaghetti production, and may be adopted by an instant noodle machine in the near future.
But before making the selection of a machine, it’s important to understand the functions of each machine.