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The advantages of a non fried noodle production line

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2024/05/15 17:34
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[Abstract]:
The advantages of a non fried noodle production line

With the improvement of people's living standards and the change of eating habits, the incidence rate of "rich and noble disease" is increasing, such as hyperlipidemia, coronary heart disease, diabetes, stroke, etc. "rich and noble disease" has become the main disease endangering human health. Yang Yuexin, Chairman of the Chinese Nutrition Society, stated at the forum that buckwheat is rich in flavonoids, unsaturated fatty acids such as buckwheat oleic acid and linoleic acid, which can effectively reduce blood cholesterol and prevent arteriosclerosis; Its proportion of buckwheat sugar alcohol and amylose is relatively high, which can regulate insulin secretion and reduce the rate of blood sugar elevation.

Buckwheat has high nutritional value and is rich in protein, starch, fat, minerals, and vitamins. Buckwheat has a higher content of vitamins, especially vitamin P, vitamin B, and vitamin E, which are significantly higher than other crops. Vitamin P can enhance vascular elasticity, maintain microvascular circulation, protect blood vessels, and has significant effects in reducing cholesterol, preventing cardiovascular and cerebrovascular diseases, and hyperlipidemia.

Our non fried instant noodle production line equipment has solved the problem of broken bars during processing. The technological breakthrough has not only increased the content of miscellaneous grains, but also improved the previous rough texture. Make the product have a high content of buckwheat flour and a good taste of noodles. Non fried and soaked noodles are more convenient and time-saving to consume. Buckwheat flour is a coarse grain that can be helpful for people with high blood pressure and a need for fat reduction.

Zhengzhou Dongfang Naomu Food Machinery Co., Ltd.non fried instant noodle production line equipment adopts a new production line with multiple patented technologies jointly developed and developed with advanced Japanese technology. Completely changing the problem of traditional non fried instant noodles not being able to quickly rehydrate, adopting a unique high-temperature and high wind pressure simulation of rapid circulation of hot air and internal rapid circulation of heat flow technology, the produced non fried instant noodles not only have good rehydration properties, but also the shape of the dough and the thickness of the noodles can be made according to customer needs. The taste is also greatly changed compared to traditional non fried instant noodles, and it is more in line with people's demand for healthy fast food nowadays.