The production technology of semi-dry noodles

Semi-dry noodles has an automatic noodle making system: it can realize powder mixing in proportion, liquid mixing in proportion and liquid supply in quantity. It uses vacuum to mix the noodles, and combines the noodles with the strips, continuously calendering, cutting molding, and splitting the noodles into two parts after obtaining the fresh noodles to realize automatic hanging rod. Fully closed intelligent drying dehydration and slow cooling system, the system is an important part of the scale of dehydrated fresh noodles factory, is a key link affecting the quality of the final product. The high temperature and rapid dehydration method can improve productivity and play a certain role in sterilization. Moreover, the temperature, humidity, wind speed and time in the drying room can be regulated to realize flexible production of multiple varieties of noodles and ensure the consistency of all-weather drying environment and the stability of noodle quality. Slow su cooling is the use of low temperature and high humidity, so that the internal and external moisture of noodles is consistent, while reducing the quality temperature of noodles to meet the requirements of the process of automatic packaging after the end.

Our Zhengzhou Dongfang Naomu Food Machinery Co.,Ltd. equipment structure design is reasonable, the use of strong adaptability, easy to operate in installation, use, maintenance and other aspects. The parameters are controllable and adjustable, and the product quality is uniform and stable.