1. Basic principle of hot air drying for non fried instant noodle production line equipment
Hot air drying is a drying method for producing non fried instant noodles. Due to the high temperature steaming of instant noodles above 95-100 ℃, most of the starch contained in them has become gelatinized, and the gluten composed of proteins has denatured and solidified. The tissue structure has been basically fixed, which is different from the internal structure of unripe noodles. It can be dried in a short time at higher temperatures and lower humidity.
After steaming, the main forms of water in the strips are chemically bound water, physically and chemically bound water, and mechanically bound water. The latter two types of water are easy to remove under general heating conditions, while chemically bound water is difficult to remove under general conditions. Using hot air with low relative humidity to repeatedly circulate through the dough, due to the surface water vapor pressure of the dough being greater than the water vapor pressure in the hot air, the water evaporation of the dough is greater than the adsorption capacity, resulting in the water inside the dough escaping outward. The water evaporated from the dough is carried away by the drying medium and finally reaches the specified moisture content.
2. Process requirements for hot air drying of non fried instant noodle production line equipment
Meet the moisture content specified in the product quality standards for easy storage, packaging, transportation, and sales. Try to make the dough shape consistent, increase the drying speed as much as possible, and fix it quickly α Transformation state. To prevent the starch converted from instant noodles from returning during storage and transportation β Transformed starch ensures that noodles have good rehydration properties. To achieve these, the temperature of the drying medium should be as high as possible, the drying time should be as short as possible, and the moisture content of the dried instant noodles should be at 12 Below 0%.
Our Dongfang Naomu non fried instant noodle production line adopts a unique high-temperature and high wind pressure simulation of rapid circulation of hot air and internal rapid circulation of heat flow technology. The production line can produce non fried instant noodles, buckwheat noodles, corrugated noodles, egg noodles, etc., with a strong taste of boiled noodles and fast brewed instant noodles. The non fried instant noodles produced not only have good rehydration properties, but also the shape of the dough and the thickness of the noodles can be made according to customer needs.