You can find various information about Instant Rice Noodles Production Line in this article. It covers Extrusion technology, Raw materials, Processes, and Flow chart.
Read this article to learn more about the benefits of an instant noodle production line. It will help you make your own instant noodles.
You may also be interested in Instant Noodles Production Line and want to know more about the different types available. So, get started today.
Extrusion technology
The process of making instant rice noodles includes soaking, sheet forming, and steamer cooking.
Then, the rice noodles are steamed and dried, resulting in a low-moisture, tasty product.
This versatile and inexpensive food is ideal for fast-growing households and restaurants.
The extrusion process takes about 30 seconds and can produce more than three million noodles per hour.
Ultimately, the end product will be less oily than conventional noodles.
The use of plastic film is an important feature of the process. It is both moisture and waterproof and prevents rusting of wrought iron parts.
The use of wooden boxes is also an important feature, as they are free of moths and fumigation.
They are also sturdy and anti-collision. In addition, they can be used as shipping containers.
For more information, visit the Extrusion Technology For Instant Rice Noodles Production Line.
Raw materials
There are several basic raw materials required for an instant rice noodle production line.
The first and most important ingredient is rice flour, also known as Xiao Mai Fen toshiteha.
This is the raw material that gives the noodles their distinct stringiness. To make these noodles, raw material is mixed with hot water.
In this way, the raw material is heated until it turns into a dough. Then, the dough is placed in hot water to knead into noodle strings.
The next ingredients include flour, alginate, and salt. These ingredients are used in various noodle production methods and are designated as food additives.
These materials are used to improve the sheeting property of the dough, improve noodle firmness, and impart a basic salty taste.
Other additives may be used to improve the taste and texture of the finished product.
Whole eggs are often added to improve colour and cooking strength, while egg powder adds an attractive yellow hue.
While most Asian varieties of noodle dough do not contain eggs, US legislation requires that all wheat dough contain at least 5.5% egg.
Processes
The process of making instant noodles involves three basic steps: the pre-cooking stage, the frying stage, and the cooling stage.
The cooking process begins with the sheet of dough being rotated by a cutting machine.
The resulting noodles are then steamed at 100degC for one to five minutes. This allows the starch to break down, making it more digestible.
The noodles are then cut and shaped, with a length between 40 and 70 cm.
Once cut, they are fried on a metal frame with edible oil, then cooled with cold air. Afterwards, they are tested for weight, color, and dryness.
Then they are packaged with seasonings to give the noodles their final flavor.
The next step in the process involves extruding the dough into strands.
The noodle is then cut into strips, each approximately seven to fifty centimeters in length. These strands are then folded and rolled into nest shapes.
The nests can be either single or multiple layers, depending on the desired product.
The nests are then cooled before being packaged. The entire process is repeated until the noodles are ready for shipment.
Flow chart
Flow chart for instant rice noodles production line. In the present, instant noodle factories have become relatively advanced.
Flow charts can be easily accessed from the internet.
In a nutshell, an instant noodle production line consists of a series of steps to make noodles from the raw materials, including rice.
The machine can process up to 45 tons of wheat flour daily.
Flow charts can be created with the use of simple symbols, like arrows, to help the operator plan the steps to follow.
A noodle production line starts with a dough mixing machine. This machine mixes the flour, alkali, water, and other additives evenly.
Its design comprises five pairs of down rollers and wave formers. The rollers press the flour into a thin sheet.
The wave former creates a wave pattern on each strip of the dough.
Afterwards, the noodles are produced by the spray drawing machine.
Safety
If you are planning to invest in an instant noodle production line, you should first learn about its safety features.
Currently, instant noodle production is relatively advanced and can produce more than 60 thousand packs per shift.
This production line adopts advanced technology for instant food stuff and nutrient complete lines, which is highly efficient and offers superior quality and performance.
It is equipped with a continuous rolling machine, which comprises 8-10 pairs of rollers.
This process completes the gelatinisation of starch and ensures a smooth texture. To do this, hot water is heated to a maximum of 100deg C.
This step can be carried out for anywhere from one to sixty seconds.
The exact duration depends on the type of noodle and the amount of starch to be added.
Without this step, the noodles will retain a raw taste and will stick together.