The instant noodle production line frying dehydration drying is to put the quantitatively cut dough block into the chain box of the automatic frying machine, so that it continuously passes through the high temperature oil trough surface block surrounded by the high temperature oil, the temperature of the dough block itself rises rapidly, the moisture contained therein vaporizes rapidly. The original water in the noodles quickly escaped, so that the formation of a porous structure in the noodles, but also further increased the starch paste rate in the noodles. When the dough is soaked, the hot water can easily enter these micropores, thus having a good rehydration. On the other hand, because of the fast drying of frying, the gelatinization state of starch after steaming is fixed, which greatly reduces the aging speed of instant noodles during storage and transportation, and maintains the rehydration ability of instant noodles. The goal of dehydration is to reduce moisture for storage and to improve the quality of the product.
The requirements for the frying process of instant noodle production line equipment are: during the frying process, the noodle pieces are quickly dehydrated in high-temperature oil, generally controlled at 145 ℃~150 ℃, and the frying time is 70-80 seconds, reducing the moisture content of the noodles to about 5%, and the oil content of the finished product is about 20%. Fry the dough evenly, maintain consistent color, and avoid burning or incomplete frying of the noodles. Simultaneously, it is required to have good rehydration properties.
Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. specializes in the Automatic production line of fried instant noodle. The equipment is exported to more than 40 countries, and the production capacity of the production line ranges from 40000 packs in 8 hours to 400000 packs of various models. We can produce instant noodles in bags, barrels, cups, etc., which can be selected according to actual needs.