Take the user as the foundation and the market as the core; establish the corporate philosophy of "innovative management
The Production Process of Instant Udon Noodles
Classification:
News
Group News
Industry News
Special Reports
Author:
DONGFANG NAOMU
Source:
www.noodlemachinery.com
Release time:
2025-12-30
Udon, one of Japan's three major noodles alongside soba and green tea noodles, is celebrated for its chewy texture and light, healthful qualities, gaining popularity among younger consumers worldwide. Instant udon meets modern demand for quick, delicious meals while maintaining a satisfyingly smooth and elastic bite. The key challenge in its production lies in ensuring shelf stability by preventing microbial spoilage during storage and transportation. The quality and safety of the product fundamentally depend on several critical steps in manufacturing: steaming, acidification, sealing, and sterilization.
The process begins with steaming and cooking, which gelatinizes the starch in the raw noodles and denatures their proteins, transforming them from raw to cooked. This typically requires about 3.5 minutes in a steamer at 96–98°C. However, the noodles now possess a moisture content exceeding 60% and a high water activity, creating an environment highly susceptible to microbial growth.
Next, the steamed noodles undergo acidification by passing through a purified acid wash bath with a pH of approximately 4.3 for about 50 seconds. This acid wash rapidly cools the noodles, causing their surface to tighten. This step prevents further gelatinization and stops the strands from sticking together. Crucially, lowering the noodles' pH to between 3.8 and 4.2 provides a significant antimicrobial effect and allows for effective sterilization at lower temperatures (below 100°C) within a shorter time frame.
The acidified noodles are then placed into packaging bags, which are sealed. Subsequently, the packaged product undergoes sterilization, usually via steam heating at 92–95°C for around 35 minutes. This final thermal treatment ensures commercial sterility, guaranteeing the noodles remain free from contamination after packaging.
The production equipment for boiled-style udon noodles, such as the line developed by Zhengzhou Dongfang Naomu Food Machinery Co., Ltd., is widely recognized by manufacturers. This machinery, refined through extensive testing, effectively addresses shelf-life challenges in production, ensuring consistent and reliable quality in every package.
Products
Contact
Contact: Mr. Liu
Mobile:+86-13598833123
E-mail:hndfjt@126.com
Address: No. 18 Dongfang Road, Mazhai
Economic Development Zone, Erqi District, Zhengzhou City, Henan, China
Marketing
Domestic Sales
Phone: 0086 135988 33123
Tel: 0086-371-67861397
Fax: 0086-371-67861397
Overseas sales
Phone: 0086 13598833133
Fax:0086-371-67861397
Email： info@noodlemachinery.com
