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Heshan offers two instant rice noodle production lines: hot extrusion and sheet-spreading type. Both eliminate the frying step commonly used in instant ramen noodle production. Here, we use the Heshan® instant rice noodle processing as an example, to represent the typical process of the Heshan® automatic rice noodle production lines.
Rice noodles, a staple in many Asian cuisines, are celebrated for our versatility, from stir-fries to soups. Heshan rice noodles, originating from the Guangdong region in China, are particularly prized for our smooth texture and ability to absorb flavors. As demand for these noodles grows globally, manufacturers have developed efficient production lines to scale output while maintaining quality. Two primary methods dominate the industry: the Heat Extruding Type and the Sheet Spreading Type. Each approach offers unique advantages in terms of texture, efficiency, and equipment needs. In this page, we delve into the processes, schematics, and key features of both, providing insights for food producers, enthusiasts, and industry professionals.
1. Heat Extruding Type Rice Noodle Production Line
1. Heat Extruding Type Rice Noodle Production Line
The Heat Extruding Type is a modern, streamlined approach that leverages high heat and pressure to transform rice flour into noodles in a single, efficient step. This method is ideal for high-volume production where space and energy conservation are priorities. By using an extruder, it gelatinizes the starch directly, bypassing some traditional steaming processes and resulting in a compact operation.
This rice noodle production line uses an extruder to gelatinize rice flour under high heat and pressure, then forms noodles directly.
Process Flow:
Rice soaking & milling: Rice is soaked, then wet-milled into rice slurry.
Slurry mixing & dehydration: Adjust moisture and remove excess water.
Extrusion cooking: High temperature & pressure gelatinize starch inside the extruder.
Extrusion forming: Dough is pushed through noodle die to form strands.
Steaming: Extruded noodles pass through steam chamber for final starch gelatinization.
Cutting & shaping: Noodles cut to size (long or short).
Drying / air-drying: Moisture reduced to shelf-stable level.
Cooling & packaging: Final instant rice noodle product.
Schematic Diagrams of the Heat-Extruding Type Rice Noodle Production Line:
Rice Soaking → Wet Milling → Slurry Mixing → Extruder (cooking + shaping) →
→ Steaming → Cutting → Drying → Cooling → Packaging
Key features:
Compact line, direct noodle shaping.
Texture slightly chewier than sheet-spreading type.
Energy-efficient since extrusion replaces large steaming sheets.
2. Sheet Spreading Type Rice Noodle Production Line
2. Sheet Spreading Type Rice Noodle Production Line
The Sheet Spreading Type adheres more closely to traditional techniques, emphasizing precision in texture and shape control. This method involves spreading the rice slurry into thin sheets before steaming and cutting, allowing for greater customization. While it requires more space, it excels in producing noodles with a delicate, authentic mouthfeel.
In the rice vermicelli noodles manufacturing process the rice slurry is spread into sheets, steamed, then cut into noodles. The sheet spreading type rice noodle production line includes the following unit operations:
Process Flow:
Rice soaking & milling: Rice soaked and ground into fine slurry.
Slurry spreading: Slurry evenly spread onto moving conveyor or steaming cloth.
Steaming sheet: Thin rice sheet gelatinized and set by steam.
Sheet cooling: Prevent sticking and stabilize sheet structure.
Cutting into noodle strands: Sheets cut into vermicelli, flat noodles, or sticks.
Drying: Moisture removed (hot-air dryers).
Cooling & packaging: Finished instant rice noodle blocks.
Schematic Diagrams of the Sheet-Spreading Type Rice Noodle Production Line:
Rice Soaking → Wet Milling → Slurry Spreading → Steaming (sheet cooking) →
→ Cooling → Cutting (into noodles) → Drying → Cooling → Packaging
Key features:
Produces smoother, softer texture.
Allows more control over thickness and shape.
Longer line, more floor space than extrusion.
Comparing the Two Methods
Comparing the Two Methods
When choosing between the Heat Extruding and Sheet Spreading types, manufacturers must weigh factors like production goals and resources. The extruding method shines in efficiency and compactness, ideal for energy-conscious, space-limited setups, but may sacrifice some softness in texture. Conversely, the sheet spreading approach offers unparalleled control and a more authentic feel, though at the cost of a larger footprint and potentially higher energy use for steaming. Both can produce high-quality instant rice noodles, but the choice often depends on target market preferences—chewier for quick-cook instants or softer for gourmet applications.
In terms of output, extruding lines may handle higher volumes with fewer operators, while sheet spreading allows for artisanal variations. Ultimately, advancements in both technologies continue to blur the lines, with hybrid systems emerging to combine the best of both worlds.
Heshan rice noodle production lines exemplify the blend of tradition and innovation in food manufacturing. Whether opting for the efficient Heat Extruding Type or the texture-focused Sheet Spreading Type, producers can meet diverse consumer demands while ensuring product safety and consistency. As the global appetite for rice noodles expands, understanding these methods empowers better decision-making in the industry. For those interested in implementation, consulting equipment suppliers or conducting pilot tests is recommended to tailor the line to specific needs.
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