1. Basic principle of hot air drying for non fried instant noodle production line equipment
Hot air drying is a drying method for producing non fried instant noodles. Due to the fact that instant noodles have already undergone high-temperature steaming at temperatures above 95-100 ℃, most of the starch contained in them has become gelatinized, and the gluten composed of proteins has denatured and solidified. The organizational structure has been basically fixed, which is different from the internal structure of unripe noodles. It can be dried in a short period of time at higher temperatures and lower humidity.
The main forms of water present in the strips after steaming include chemically bound water, physically chemically bound water, and mechanically bound water. The latter two types of water are easy to remove under general heating conditions, while chemically bound water is difficult to remove under general conditions. Using hot air with low relative humidity to repeatedly circulate through the surface of the dough, the water vapor pressure on the surface of the dough is greater than the water vapor pressure in the hot air, and the water evaporation capacity of the dough is greater than the adsorption capacity. Therefore, the water inside the dough escapes outward. The moisture evaporated from the dough is carried away by the drying medium and finally reaches the specified moisture content.
2. Process requirements for hot air drying of non fried instant noodle production line equipment
Meet the moisture content specified in the product quality standard for easy storage, packaging, transportation, and sales. Try to keep the shape of the dough consistent, increase the drying speed as much as possible, and fix it quickly α State of transformation. To prevent the starch from returning during storage and transportation of instant noodles β Modified starch ensures good rehydration of noodles. To achieve these, the temperature of the drying medium should be as high as possible, the drying time should be as short as possible, and the moisture content of the dried instant noodles should be at 12 Below 0%.
Our Dongfang Naomu non fried instant noodle production line adopts a unique high-temperature and high wind pressure simulation of rapid circulation of hot air and internal rapid circulation of heat flow technology. The non fried instant noodles produced not only have good rehydration properties, but also have the shape and thickness of noodles that can be made according to customer needs. The taste is also greatly different from traditional non fried instant noodles, and it is more in line with the national demand for healthy instant noodles.