Buckwheat has high nutritional value and is rich in protein, starch, fat, minerals, and vitamins. Buckwheat has a higher content of vitamins, especially vitamin P, vitamin B, and vitamin E, which are significantly higher than other crops. Vitamin P can enhance vascular elasticity, maintain microvascular circulation, protect blood vessels, and have significant effects in reducing cholesterol, preventing and treating cardiovascular and cerebrovascular diseases, and hyperlipidemia. Our non fried instant noodle production line equipment solves the problem of broken noodles during processing, resulting in a high content of buckwheat flour in the product and a good taste of noodles. Non fried noodles are more convenient and time saving when consumed. Buckwheat flour is a coarse grain that is helpful for people with high blood pressure and a need for fat reduction.
Dongfang Naomu non fried instant noodle production line equipment adopts a new production line with multiple patented technologies jointly developed and developed with advanced Japanese technology. Completely changing the problem of traditional non fried instant noodles not being able to quickly rehydrate, using a unique high-temperature and high wind pressure simulation of rapid circulation of hot air and internal rapid circulation of heat flow technology, the produced non fried instant noodles 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. The taste is also greatly changed compared to traditional non fried instant noodles, and it is more in line with people's demand for healthy fast food now.