Instant Noodle Production Line Frying Process And Precautions

Instant Noodle Production Line Frying Process And Precautions

Frying process is to put quantitatively cut noodle pieces into the frying box. After passing through the high-temperature deep fryer, the water in the noodle blocks quickly vaporizes, forming a porous structure in the noodles, and the starch is further gelatinized. 

To sum up the frying process in the instant noodle production line is to achieve the following  purposes:

• Completely gelatinize the starch in the noodles;

• Dehydrate noodles;

• Fixed the shape of the noodle block.

Specific operation 

Set the transmission speed of the conveyor carrying the frying boxes to adjust the frying time. Control the front, middle and back temperatures of the fryer to ensure the performance of frying. These are mainly accomplished by regulating the flow of oil.

Factors affecting the frying performance of instant noodle production line:

• Frying temperature

If the oil temperature is too low, the noodles will not be fried thoroughly; if the temperature is too high, the noodles could be over cooked. There are three stages of frying: in the low-temperature zone, the dough absorbs heat, the temperature rises, and begins to dehydrate; in the medium-temperature zone, the dough begins to dehydrate a lot, and oil penetrates into the noodles; in the high-temperature zone, the water content of in noodles is basically stabilized and the dehydration process accomplished, when the noodle temperature is close to the oil temperature. This increases the gelatinization of the starch and denatures the protein.

• Frying time

Frying time and oil temperature are two important factors affecting the frying performance, which determines the moisture content in the final noodle products. If the oil temperature is low, the frying time shall be longer; if the oil temperature is high, the frying time shall be shorten. If the frying time is too short, the noodles will not be thoroughly dehydrated and the shell life of the noodle products will be short. If the frying time is too long, the noodles will bubble and partially burned, which will affect the quality of the noodle products and increase the cost.

• Oil level

Unstable oil level affects the gelatinization degree of the block and the oil content of the product. If the oil level is too low, the noodles will dehydrate slower and may not be fried thoroughly, and oil consumption increases; if the oil level is too high, the circulation volume will increase and it will go rancid quicker. 

• Oil quality

If the content of saturated fatty acids in oil is low, and the oil is prone to rancidity; the products will not only consume a lot of oil, but also be prone to rancidity. Good frying oil quality not only reduce oil consumption, but also results in very good fried noodle products. Generally, palm oil with a melting point of 26-30℃ shall be used.