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Deepening the functional exploration of the stick noodle market towards nutrition and health

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        Stick noodle has always been one of the main popular pasta dishes due to its good taste, convenient consumption, easy absorption, and easy storage. The main nutritional components of dried noodles (without additives) include protein, fat, carbohydrates, etc. The nutritional content of stick noodles with added ingredients varies depending on the variety and ratio of the ingredients. There are vegetable noodles, fruit noodles, egg noodles, mixed grain noodles, and so on. The stick noodle market has formed the main categories of staple food, flavor, nutrition, and health.

  The Stick noodle market is delving deeper into nutrition, health, and more functionality. Now, we have launched the Chlamydomonas Reinhardtii low GI Stick noodles. Chlamydomonas Reinhardtii is rich in various vitamins and minerals that the human body needs, which can supplement calcium, iron, selenium and other elements, play a role in strengthening bones and replenishing qi and blood. It is understood that the protein content in Chlamydomonas reinhardtii is as high as 36%, which is at least twice as high as high protein substances such as meat, eggs, and milk. At the same time, Chlamydomonas reinhardtii is rich in up to a dozen amino acids, and is very close to the human amino acid pattern, which means its absorption and utilization rate in the human body are extremely high.

  According to the announcement of national food safety standards and monitoring evaluations, Chlamydomonas Reinhardtii belongs to the Chlamydomonas family and Chlamydomonas genus, and its main nutritional components include protein, carbohydrates, fats, amino acids, vitamins, and minerals. In May 2022, the safety assessment of Chlamydomonas reinhardtii passed the review of the National Health Commission, and Chlamydomonas reinhardtii was officially approved as a new food ingredient. The Stick noodle market has added a new member.

  The main process flow of our Stick noodle production line equipment at Dongfang Naomu Food Machinery Co., Ltd. includes: raw material pretreatment → dough blending → maturation → tablet pressing → cutting → drying → measurement → packaging → inspection. The equipment has a reasonable structural design, strong adaptability to use, and is easy to operate in installation, use, maintenance, and other aspects. We will actively communicate with new and old customers and listen to improvement suggestions. We are dedicated to providing comprehensive system services and professional technical support to new and old customers, from initial consultation to plan setting, equipment manufacturing, and later on-site installation and personnel training.