Instant Noodles Making Machine, Ramen & Rice Noodles Production Line
This is a standard flow chart of the cupped instant noodle production line which can be partially altered according to specific requirement. It is compatible to the Indomie instant noodle line.
Fried instant noodles making machine
▶️ Fried Instant Noodle Production Line
Fried instant noodles have fast drying speed (about 90 seconds), high degree of gelatinization, and the porous structure of the noodles, so they have good rehydration properties, are more convenient, and have a good taste. However, because it uses oil, it is prone to rancidity, the taste and taste are reduced, and the cost is high.
The main feature of fried instant noodles is that when the steamed noodle pieces are fried in a high-temperature (140~160°C) oil tank, the water inside them vaporizes quickly and generates a certain amount of pressure, which causes a large number of tiny cavities to form inside the noodles, increasing the thickness of the noodles. Due to the gelatinization degree of starch, the dehydrated noodles have a porous structure and the rehydration time is short. They can be eaten after 3 to 4 minutes of brewing with boiling water.
Heshan® Instant Bag Noodle Production Line
This is a standard flow chart of the bagged instant noodle production line which can be partially altered according to specific requirement. It is the instant noodle production line.
Bagged instant noodle making machine
Both types of the instant noodles are made by similar processes of steaming precooking and deep frying or hot-air-drying dehydration. Bags are low cost and easy to store and transport. Bowls and cups are more convenient, and these products generally come with more than two packs of soup ingredients, which are rich in nutrients.
Seasoning sachets and forks dispenser
Seasoning sachets , with flavor of braised beef, braised pork ribs, sea foods, etc can be placed in the noodle bags/cups by hands or by the automatic instant noodle machine assembly (sachets dispenser). Unpacked seasoning powder can also be added in noodle cups automatically by machine.
Development trend of instant noodle processing machines
Use new technology and equipment to replace frying and drying, for example, high-temperature hot air drying, microwave drying, and ordinary drying and frying are combined to reduce the oil content of the product and extend the shelf life.
Adopt new formula to improve the taste and rehydration properties of noodles, some additives such as modified starch and propylene glycol alginate can be added.
To produce highly nutritious instant noodles, vitamins, lysine and other nutrition ingredients can be added to make improve the the nutrition value of the final products.
Aseptic packaging and soft canned soup add-on will likely become a trend.
Furthermore, in order to further improve the quality of noodle blocks, it is also urgent to develop and produce high-quality wheat flour for instant noodle production.
Non-Fried Instant Noodle Production Line
Heated-air-dried Instant Noodle Line:
Easy-to-cook Noodles Plant In Germany Built By Heshan
Our client in Germany uses this line to make easy-to-cook Hakka instant noodles. This line features pneumatic material handling system, normal pressure dough kneading, multi-layer steamer and hanging basket dryer.
Hot air dried instant noodles making machine
Hot air drying instant noodles dehydrates and dries the steamed noodles at 70℃-90℃, so it is not prone to oxidation and rancidity, has a long shelf life and is low in cost. However, due to its low drying temperature, long time, and low gelatinization degree, the rehydration time is longer.
Heated-air-dried Hakka Noodle Line (Pressure Precooking)
Instead of normal pressure steaming this line uses pressure cookers to precook the noodle blocks before drying them in the hanging basket dryer.
This instant noodle instant noodle production line can produce dry Hakka noodles, Chawmein and many different styles of Asian ramen noodles.
High Temperature Extrusion, Semi-Puffing Non-Frying Process
After research and practice, our company has successfully developed a continuous automatic instant noodle instant noodle production line featuring high temperature extrusion, semi-puffing and non-frying process. This instant noodle instant noodle production line is suitable for products such as knife-cut wide noodles, Chongqing small noodles and Shaanxi dry cold noodle...
High-temperature semi-puffed instant noodles are a kind of non-fried instant noodles, which can be eaten after brewing in hot water for 3-5 minutes. They do not contain additives such as preservatives and edible glue, they rehydrate well, and the re-hydrated noodles are firm. They are loved by consumers.
Non-fried Instant Noodle Production Line Flowsheet
Raw material (flour) → lifting → vibrating sieving → stirring → lifting → storage and conveying → forced feeding → high temperature semi-puffing extrusion → sheet cooling and conveying → noodle cutting → conveying → lifting → length cutting → box drop → drying → conveying → packaging → finished product
Advantages
It is an economical production line requires less space and less investment.
Extrusion equipment improves production efficiency.
Continuous stirring, automatic cutting and dropping, and continuous drying are adopted, which realizes automatic continuous production and saves manpower.
The whole line is automatically controlled by PLC.
Stirring system:
High-speed dough kneading, the ingredients are evenly mixed, no need to rest the dough.
Automatic quantitative feeding.
Reduce dough leakage
Semi-puffing extruder:
The thickness of the dough sheet is uniform, and the sheet is stable.
Divided into 5 temperature zones, which can be adjusted arbitrarily according to the properties of materials.
Equipped with a screw removal device, the screw can be removed out in 10 seconds for cleaning.
Dough softening system before noodle strip cutting:
Keep the dough in an appropriate humidity and temperature environment.
The mesh belt noodles do not deviate, the box is dropped accurately, and the weight of the noodles is balanced.
Open cover structure design, easy to clean.
Fresh Instant Noodle Production Line
Fresh Hakka Noodles, Wudong Noodles Processing Line
Optional steaming or boiling process
The operation of this fresh instant noodle production line is fully automatic
Final packaged products are deep freeze compatible
Asian Vermicelli Noodles Line
Making Mung Bean, Starch, Rice Glass Noodles, And Rice Instant Noodles
Optional Extrusion / Sheet Spreading / Colandering Processes
Unlike wheat, corn, potato, bean, rice and starch made from them contain no gluten that holds starch particles together. Therefore the feed stuff mixture need to be heated to dextrinize the starch to a proper degree so that vermicelli takes form through the further processes of extrusion, slurry sheet spreading or colandering.
Rice noodle machines and starch vermicelli machines are fully automatic.
Steamers for extrusion and sheet spreading processes or boiling for colandering process.
Final products include cup or bowl instant rice vermicelli noodles, corrugated/random noodles blocks, loose vermicelli bundles and fresh wet products.
Fresh wet starch/rice noodles are deep freeze compatible and can be sold directly at grocery stores.