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The production process flow of fresh noodle production line equipment

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1. Raw material pretreatment: Flour is the basic raw material for making fresh noodles, and its quality directly affects the quality and freshness of the noodles. The microbial content of flour has a significant impact on the preservation and preservation of fresh noodles. For noodles with high original bacterial content, under the same storage environment, their bacterial content increases rapidly and their quality deteriorates. The original bacterial load of flour produced in our country is generally high. It can be considered to sterilize the flour before use to reduce the initial bacterial load of fresh noodles. At present, the sterilization methods for flour raw materials mainly include ultraviolet sterilization, radiation sterilization, ozone sterilization, and microwave sterilization.

2. Adding water is one of the essential ingredients for making fresh wet noodles. An appropriate amount of water can make the surface of the noodles smoother and more delicate, giving a white and shiny feeling. Adding too much or too little water can affect the color and taste of the noodles; The amount of water added also affects the water activity of food. In order to enhance the strength of the noodles, salt water (with a salt content of about 0. 5%) is usually added when kneading 05%), the amount of water added is 23% -37% of the flour quality.

3. Noodle blending method - Vacuum dough blending is an important process in making fresh noodles, which has a significant impact on the quality of fresh noodles. Vacuum kneading is the process of kneading dough under vacuum negative pressure. Wheat flour particles (protein molecules and starch molecules) are stirred under negative pressure to quickly and evenly absorb moisture, promoting the full transformation of the protein network structure of the dough. Adequate water absorption is an important condition for the formation of wheat protein networks and starch gelatinization. It is of great significance for the preservation of fresh noodles.

4. Rolling and ripening extend the dough and ripening time, allowing the gluten to fully absorb water and swell, improving noodle quality, reducing free water content, and reducing water activity, which is also an effective way to inhibit microbial growth.

5. (Cold air) Due to the high drying efficiency of hot air fixed strips, most enterprises currently use hot air fixed strips. However, although hot air conditioning is beneficial for shortening the time, in higher temperature and humidity environments, the growth and reproduction of microorganisms are strengthened, posing a threat to the safety and quality of products. Moreover, hot air drying has a poor wetting effect and is prone to surface cracking of noodles. In contrast, cold air fixed strip equipment has better sealing performance and can be equipped with temperature and humidity adjustment devices to fully regulate the temperature and moisture content during the drying process.

Our fresh noodle production line equipment at Dongfang Naomu Food Machinery Co., Ltd. has a reasonable structural design, strong adaptability to use, and is easy to operate in terms of installation, use, and maintenance. We will actively communicate with new and old customers. 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.