Diversification Enhancement of Semi-Dry Noodle and Fresh Noodle Production Equipment

Traditional food items such as noodles, dumplings, and wontons have long been an essential staple on the dining tables of families in the western and northern regions of China. Since the reform and opening up, with the wave of economic liberalization, the exchange of regional food cultures and the influx of foreign food cultures have increased, leading to a drastic change in the daily dietary structure of consumers. Noodle products have become a widely accepted staple from south to north and from west to east in China.

In recent years, with the rapid development of society and economy, the pace of modern life has noticeably quickened, and the quality of life has gradually improved. Consumers' demands for noodle products have transcended mere satiation; they now seek nutrition, health, safety, hygiene, convenience, and ease in their food choices. This context has spurred a qualitative and quantitative leap in the innovation and development of the frozen noodle product market, significantly propelling the comprehensive improvement of noodle production processes, equipment levels, and related industries such as logistics and sales in China.

To produce noodle products that are palatable, high-quality, nutritious, safe, easy to store, and promptly supplied, equipment manufacturers must delve into traditional noodle production processes and integrate modern scientific technologies to provide noodle-making enterprises with advanced and highly automated equipment.

Oriental Shangwu, with forty-seven years of history in noodle-making process research and professional production of noodle-making equipment, has long been attentive to the development and transformation of the noodle product market. We are committed to enhancing the level of domestic noodle-making equipment, thereby providing strong technical and equipment support for noodle product enterprises.

I. Vacuum Dough Mixing

In the noodle production process, dough mixing is the first step and is directly related to the quality of the noodle products. The process begins with the absorption of water by the raw flour, facilitating the subsequent shaping and rolling steps. Additionally, during dough mixing, the raw flour must fully absorb water to promote the formation of a gluten network structure. The amount of water absorbed by the flour is decisive for the quality of the noodle products.

Process Principle:

Vacuum dough mixing is conducted under negative pressure, where wheat flour particles mix with water in a vacuum state. Without air molecules to obstruct, they can absorb water more sufficiently, quickly, and evenly, thus promoting the full transformation of the protein network structure in the dough and significantly enhancing the quality of noodle products.

Process Function:

Compared to conventional dough mixing techniques, it can increase the dough's water content by 10-20%.

The reduced water content in the dough makes it less likely to stick to the rollers during rolling; the dough particles are smaller, leading to more uniform and unobstructed feeding.

Uniform and sufficient water absorption by wheat flour particles allows for the adequate formation of the gluten network structure, resulting in a golden yellow dough with significantly improved density and strength, thereby making the finished noodle products delicious, smooth, chewy, and clear (with reduced solubilized substances).

The vacuum dough mixing stage employs a two-stage dual-speed stirring process, with high-speed water and flour mixing and low-speed dough kneading. Since the stirring time is shortened and there is no air resistance, it not only reduces power consumption but also has a significant energy-saving and emission-reduction effect, reducing the dough temperature increase by about 5℃-10℃, preventing protein denaturation and damage to the gluten network structure due to excessively high dough temperatures.

II. Photoelectric Control Technology

As a modern scientific technology, photoelectric control technology has been widely applied in many fields. Dongfang Naomu has successfully applied this technology in the design of integrated noodle and dough production lines, enabling fully automatic control of processes such as vacuum dough mixing, maturation feeding, composite rolling, and continuous rolling. This not only reduces the operational skill requirements in production but also significantly increases production efficiency.

III. Multi functionality of complete equipment

In recent years, the product structure of noodle production enterprises has shown a clear trend of diversified varieties. This puts higher demands on equipment manufacturing enterprises. We must develop products with diverse and comprehensive functions and supporting choices according to market needs. This can not only reduce the repeated investment of noodle production enterprises in some equipment, but also optimize the process flow and reduce the circulation of processed products.

In addition, the semi dry noodles production line developed by Dongfang Naomu can produce both semi dry noodles and fresh wet noodles. The matching leather folding machine can also produce dumpling skins and Wonton skins.

As a manufacturer of noodle making equipment, we must always pay attention to the development direction of the noodle product market and the world's noodle making technology, and combine modern science and technology to provide excellent noodle making equipment with advanced technology and high degree of automation for noodle making enterprises, thereby promoting the rapid development of the noodle industry.