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Instant Noodle Production Line: Instant Noodle Production Line Frying Process and Precautions

Time：

14 Jul,2023

Deep-frying, is the quantitative cut off the noodle block into the deep-frying box, through the high temperature oil tank, the water in the block of noodles quickly vaporized, the formation of porous structure in the noodles, starch further paste.

Instant noodle production line deep-frying role:

(1) Make the starch completely pasted;

(2) Dehydrate;

(3) Fix the shape.

Specific operation: control the transmission speed of frying box to control the frying time. Control the pre-temperature, middle temperature and post-temperature of the fryer to ensure the frying effect. These are mainly done by adjusting the flow of oil.

Factors affecting the deep-frying effect of the instant noodle production line:

(1) Frying temperature

If the oil temperature is too low, the noodles will not be fried; if the temperature is too high, the noodles will be fried. Frying is divided into three stages: in the low-temperature zone, the pasta block heat absorption, temperature increases, the beginning of dehydration; into the medium temperature zone, the pasta block began to a large number of dehydration, the oil penetrated into the noodles; high temperature zone of the pasta block of water content has been basically stabilized, no longer dewatering, the temperature is similar to the temperature of the oil. This improves the pasting degree of starch and denatures the protein thickness.

(2) Frying time

Frying time is also an important factor affecting the effect of frying. It interacts with the oil temperature. If the moisture content in the dough is determined and the oil temperature is low, the frying time is long; if the oil temperature is high, the frying time is short. Frying time is too short, the pasta dehydration is not thorough, not easy to store; time is too long, the pasta blistering, fried, affecting the quality of the cake, but also to increase the cost.

(3) Oil level

If the oil level is too low, the noodles will be dehydrated slowly and may not be fried thoroughly, thus consuming oil; if the oil level is high, the circulation volume will increase and it will be easy to be rancid. If the oil level is too low, the pasting degree of dough will be slow and the oil consumption will be low; if the oil level is too high, the circulation volume will be increased and it will be easy to be rancid.

(4) Grease quality

If the content of saturated fatty acid in grease is less, the oil is easy to be rancid, and the product will not only consume more oil, but also be easy to be rancid. If the quality of grease is good, it will not only save oil, but also the quality of fried dough is very good. Palm oil with a melting point of 26-30°C is generally used.

In addition, the oil consumption, the nature of the pastry itself will also have an impact on the frying effect.