Instant Noodle Processing Machines: An Overview
Fried instant noodles making machine
Fried instant noodles have fast drying speed (about 90 seconds), high degree of gelatinization, and the porous structure of the noodles, so they have good rehydration properties, are more convenient, and have a good taste. However, because it uses oil, it is prone to rancidity, the taste and taste are reduced, and the cost is high.
The main feature of fried instant noodles is that when the steamed noodle pieces are fried in a high-temperature (140~160°C) oil tank, the water inside them vaporizes quickly and generates a certain amount of pressure, which causes a large number of tiny cavities to form inside the noodles, increasing the thickness of the noodles. Due to the gelatinization degree of starch, the dehydrated noodles have a porous structure and the rehydration time is short. They can be eaten after 3 to 4 minutes of brewing with boiling water.
Hot air dried instant noodles making machine
Hot air drying instant noodles dehydrates and dries the steamed noodles at 70℃-90℃, so it is not prone to oxidation and rancidity, has a long shelf life and is low in cost. However, due to its low drying temperature, long time, and low gelatinization degree, the rehydration time is longer.
Bagged and cupped instant noodle making machine
Both types of the instant noodles are made by similar processes of steaming precooking and deep frying or hot-air-drying dehydration. Bags are low cost and easy to store and transport. Bowls and cups are more convenient, and these products generally come with more than two packs of soup ingredients, which are rich in nutrients.
Seasoning sachets and forks dispenser
Seasoning sachets , with flavor of braised beef, braised pork ribs, sea foods, etc can be placed in the noodle bags/cups by hands or by the automatic instant noodle machine assembly (sachets dispenser). Unpacked seasoning powder can also be added in noodle cups automatically by machine.
Development trend of instant noodle processing machines
Use new technology and equipment to replace frying and drying, for example, high-temperature hot air drying, microwave drying, and ordinary drying and frying are combined to reduce the oil content of the product and extend the shelf life.
Adopt new formula to improve the taste and rehydration properties of noodles, some additives such as modified starch and propylene glycol alginate can be added.
To produce highly nutritious instant noodles, vitamins, lysine and other nutrition ingredients can be added to make improve the the nutrition value of the final products.
Aseptic packaging and soft canned soup add-on will likely become a trend.
Furthermore, in order to further improve the quality of noodle blocks, it is also urgent to develop and produce high-quality wheat flour for instant noodle production.