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What are the factors that affect the taste of fresh noodles in industrial production

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    1. Blending process

  The dough kneading machine uses a vacuum and dough kneading machine. Studies have shown that adding vacuum and dough kneading equipment during dough kneading can significantly improve the hardness and tensile properties of the dough, making the noodles more elastic and resilient. Especially, it has a significant effect on improving the texture, chewiness, elasticity, and water holding capacity of noodles.

  From this, it can be seen that introducing vacuum dough mixing technology in the dough mixing process has a significant positive effect on improving the quality of fresh and wet dough.

  2. Maturation process

  After mechanical stirring, the dough is in a relatively tense state due to the action of mechanical force. The static aging process can eliminate the internal stress of the dough and further promote the formation of gluten. In this process, the key points of this process are the static aging time and humidity control, which have a huge impact on the quality of the finished product. The Dongfang Shangwu fresh noodle production line adopts a 90 degree lamination process and a constant temperature and humidity awakening dough ripening process, which makes the gluten network crisscross and the noodle taste stronger. The cooked noodles tend to taste more like handmade noodles.

  3. Rolling process

  Noodle rolling is achieved by the rolling action of a roller, which allows the gluten protein to fully extend and form a more continuous gluten structure. The traditional rolling process involves the dough directly entering the first pressing roller from the dough machine for a simple lamination process and then directly entering the remaining pressing rollers for thinning treatment.

  Our vacuum and noodle machine on the Dongfang Naomu Fresh Noodle Production Line evenly mixes flour and water. Under negative pressure, the flour and water are fully mixed and more evenly, greatly increasing the moisture content of the dough and facilitating the formation of a gluten network. The surface of the dough is loose, the interior is uniform, the gluten value of the dough is high, the elasticity is good, and the resulting dough has high transparency, no bonding, and a smooth taste.