At present, people are further strengthening the health attributes of instant noodle products in response to market changes in the instant noodle category. Promote the use of genuine materials, zero preservatives, and zero trans fatty acids. The basic principle of the hot air dryer for non fried instant noodles is to use hot air to dry the noodles, in order to remove moisture and fix the shape of the noodles. This drying method is healthier than traditional frying and drying methods because it avoids the intake of oil and reduces the harmful substances that may be produced during high-temperature frying.
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 fact that instant noodles have been steamed at high temperatures above 95-100 ℃, most of the starch contained in them has been gelatinized, and the gluten composed of protein has denatured and solidified. The tissue structure is basically fixed, which is different from the internal structure of non steamed noodles. It can be dried in a shorter time at higher temperatures and lower humidity.
The main forms of water in the steamed strips include 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. Repeatedly circulating hot air with low relative humidity through the dough block, due to the surface water vapor partial pressure of the dough block being greater than that of the hot air, the water evaporation of the dough block is greater than the adsorption amount, causing the moisture inside the dough block to escape outward. The moisture evaporated from the dough is carried away by the drying medium and finally reaches the specified moisture level.
2. Process requirements for hot air drying of non fried instant noodle production line equipment
To achieve a moisture content below the specified product quality standards for storage, packaging, transportation, and sales, strive to make the shape of the dough block consistent, increase the drying speed as much as possible, and quickly fix the alpha state. To prevent the starch converted from A during storage and transportation of instant noodles from returning to β - converted starch, ensuring that the noodles have good rehydration properties. To achieve these, it is required that the temperature of the drying medium be as high as possible, the drying time be as short as possible, and the moisture content of the dried instant noodles be within 12 Below 0%.
Our Dongfang Naomu non fried instant noodle production line adopts a unique high-temperature and high-pressure simulation rapid circulation hot air and internal rapid circulation heat flow technology. The production line can produce non fried brewed instant noodles, buckwheat noodles, corrugated noodles, egg noodles, etc., with precise control based on the specific characteristics of the noodles and the required final product quality to ensure the quality and taste of the instant noodles. The non fried instant noodles produced not only have good rehydration properties, but also the shape and thickness of the noodles can be customized according to customer needs.