The process flow of the instant noodle mechanical equipment production line mainly consists of flour supply, dough blending, rolling, steaming, frying, cooling and other main processes. Steamed noodles are one of the important links in the manufacturing of instant noodles. The quality of the steaming process affects various factors such as the quality and fuel consumption of the entire production and final products.

Starch is the main component of flour, accounting for about 70% of flour. Starch and water are mixed and heated. When heated to a certain temperature, starch particles will suddenly expand to tens or even hundreds of times their original volume, causing them to rupture and form a paste in hot water. This is the gelatinization effect of starch. Starch is insoluble in water at room temperature. Only when the temperature reaches the gelatinization temperature or above, starch particles quickly expand and absorb water, and then adhere to form a viscous and transparent paste. After starch gelatinization, microcrystalline bundles are separated, forming a large and irregular three-dimensional network, and it also has moderate viscoelasticity. The higher the gelatinization degree, the better the viscoelasticity it exhibits. The minimum gelatinization temperature of wheat starch is 59.5~60 ℃. The effectiveness of instant noodle cooking technology comprehensively reflects the degree of starch gelatinization, which depends on three conditions: moisture, temperature, and time.

Nowadays, in instant noodle production lines, the equipment responsible for noodle cooking is a tunnel type atmospheric pressure steaming tank with a certain length. The steamer is mainly composed of mesh belt, chain, steam nozzle, exhaust pipe, bottom groove (with insulation layer), upper cover (with insulation layer), and frame. During work, the corrugated dough strip is placed on a metal mesh strip with good breathability and slowly moves forward through the evaporator. The steam pipeline installed at the bottom of the metal mesh strip will directly spray steam at the bottom of the steam tank, passing through the corrugated dough strip or entering the upper space of the steam tank through the gap between the dough strip and the metal mesh strip. The entire steam tank is filled with saturated steam, causing the temperature inside the tank to reach 100 ℃. By taking advantage of the rising steam, the inlet end of the steam tank is slightly lower than the outlet end. The dough strip entering the steam tank quickly exchanges heat with the steam, absorbing heat and reducing the temperature at the inlet end of the steam tank.

Our company, Dongfang Naomu Food Machinery Co., Ltd., has a complete research and development process for instant noodle production lines and supplies equipment to many large food enterprises at home and abroad. We can create good products and equipment that meet the needs of customers based on the size and weight requirements of different dough blocks. We are committed to providing comprehensive system services and professional technical support for new and old customers.