SIEMENS MOTOR OF INSTANT NOODLE PROCESSING LINE

1

Package Level 1 Units:

0 carton

2

Product Name:

3-Phase squirrel cage motor

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Product Net Weight:

5.9 kg

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Product Type:

3AA2__M3AA_IE2_AA

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SCIP:

27ac6190-e1ce-4080-8654-6552aaabbe58 Finland (FI)

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Selling Unit of Measure:

piece

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Standards:

IEC 60034-1

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Starting of Motor:

Direct Online

MANUFACTURING PROCESS OF INSTANT NOODLE PROCESSING LINE

No.

Instant noodles

Machine process

Function of instant noodles

 Equiment.

1

Feeding

Generally, an automatic powder supply system is used, which can greatly reduce labor intensity and increase measurement accuracy.

2

Mixing

After the flour and starch are uniformly mixed in the flour mixer, add a certain amount of salt water, and through the mechanical stirring of the flour mixer, the gluten protein particles in the wheat flour gradually absorb water and expand and adhere to each other, forming a certain degree of elasticity, extensibility, viscosity and plasticity. At the same time, the water-insoluble starch in wheat at room temperature also absorbs water and swells, and is embedded between the gluten network to form a plastic, extensible, and cohesive wet dough.

Due to the subsequent processing requirements, the amount of water cannot be added too much. At this time, the mixed dough is loose tofu-like, which can form a dough with light kneading, and can be loosened with light kneading.

3

Proofing ingredients

  The waking effect is maturation, that is, put the loose dough after mixing into a low-speed mixing container, and improve the craftsmanship of the dough with the passage of time at room temperature. Through maturation, the moisture in the dough is more fully and evenly penetrated into the wheat flour. , so that protein and starch are fully absorbed, and the gluten network is more stable, which is the continuation of noodles.

4.

Compounding, calendering

Compounding: The loose dough in the dough trough is fed into the sheeting roller through a feeding mechanism to form a dough sheet. The two dough sheets are combined into one dough sheet, which is called compounding. The thickness of the dough is about 5-7mm at this time.

Calendering: Due to its thicker thickness, the composited noodles cannot be directly used to cut noodles, and must be thinned to be used for processing noodles. The composite back sheet is gradually reduced from thickness to thinner through the action of 5-7 on the calender rolls, forming a sheet that can be used for shredding. At this time, the thickness is generally about 1mm.

5.

Forming

The noodle strip after the composite rolling is cut into rectangular or round thin noodles with a shredder.

A fine mesh belt made of stainless steel wire that can be continuously variable is installed under the wave damper. The linear speed of the mesh belt is too lower than the linear speed of the noodles. Due to the speed difference, the noodles passing through the wave damper receive a certain resistance and swing back and forth , distorted and piled up into a wave shape with rising wave crests and front and back crests close to each other.

The process requirements for shredded forming are: Smooth noodles, no drawing, neat corrugation, proper density, equal branches, and no connection between the rows.

6.

Steaming

Steaming principle: The starch granules in flour absorb water, expand and rupture rapidly at a certain temperature and humidity, and their molecular structure changes from a tightly arranged β state to an α (disordered) state, which is called starch gelatinization. The steaming of noodles mainly achieves this process.

7.

Cutting off

Dripping sauce: Pour soft water (or add a certain seasoning) on the noodles to make the noodles soft and straighten or to make the noodles slippery

Stretching: Straighten the steamed noodles (container noodles) so that they can be cut

Cutting: Cut the steamed noodles into the required length to realize cut-to-length

Folding: Fold the cut noodles (bag noodles) into two layers to initially have the shape of a noodle

8.

Fried

Frying is to put the quantitatively cut noodles into the noodle box of the automatic frying machine to continuously pass through the high-temperature oil tank. The noodles are surrounded by high-temperature oil, and their temperature rises rapidly, and the moisture content in it quickly vaporizes. The water present in the noodles quickly escapes, forming a porous structure in the noodles, and at the same time, it further increases the degree of gelatinization of the starch in the noodles. When the noodles are soaked, hot water can easily enter these micropores. Good rehydration. On the other hand, due to the rapid drying of frying, the gelatinized state of starch after steaming is fixed, which greatly reduces the "Regeneration" Speed of the finished instant noodles in storage and transportation, and maintains the rehydration and dehydration of instant noodles. The purpose is to reduce the moisture to facilitate storage.

9.

Cooling

The direct packaging of high-temperature noodles without cooling will generate moisture, which will cause moisture absorption and mold. Cooling will cool down the high-temperature noodles after frying. It will be cooled from about 120°c to about 5°c higher than room temperature (35°c-40°c) for subsequent packaging. Prepare.

Forced refrigeration

1. Blowing from the top downwards: The fried cakes are blown downwards through the fan above the cooling box to achieve the purpose of cooling.

2. Blowing upwards from the bottom: The fried cakes are blown upwards through the blower under the cooling box to achieve the purpose of cooling. At present, this method is mostly used.

10.

Packing

The accessories such as the packaged noodles and the material package are sealed and packaged to prevent the noodles from absorbing moisture and deteriorate, extend the shelf life, and facilitate transportation and sales. Among them, the container noodles are packaged in a container and equipped with a fork, which can be directly brewed in the container and eaten, which is very convenient.

FORMULA OF PROCESSING BY INSTANT NOODLE PROCESSING LINE

No.

Ingredient

Content

1

Flour

100Kg

2

Sodium Carboxymethyl Cellulose (Cmc)

0.3 Kg

3

Refined Salt

1.5-2 Kg

4

Scrape Gum (Guer Gum)

0.2 Kg

5

Edible Alkali

0.15—0.2 Kg

6

Emulsifier

0.3—0.6 Kg

7

Water

24 Kg

8

Nutrition Supplements

Right Amount

9

Palm Oil

20-25 Kg

10

Seasoning Liquid

Right Amount

11

Flour Brightener

20g

New Instant Noodles Production Line Vs Traditional Instant Noodles Production Line

TRADITIONAL MANUFACTURING INSTANT NOODLES

NEW MANUFACTURING INSTANT NOODLES

1

Same One Temperature Zones

The Oven Has 2-5 Temperature Zones, Which Is More Convenient To Adjust

2

Standard Electric Parts Brands  

All The Electric Parts Are Using The International Brands For Longer Life

3

Temperature Control Together

Temperature Control Separately

4

No CE

Under CE Certificate, And Reaching To The Iso Standards

5

No Warning Sign

Warning Signs Of Hidden Parts And Protection For Safely Using

REPURCHASE INSTANT NOODLES PRODUCTION LINE CUSTOMER AT 2021

1

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2

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3

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HIGH QUALITY AND HIGH QUALITY PRODUCER OF INSTANT NOODLES PRODUCTION LINE AT 2021

1

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2

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3

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CUSTOMERS WHO UNDERSTAND THE INSTANT NOODLES PRODUCTION PROCESS AT 2021

1

60000pcs/8h instant noodle line for sale dominica

2

40000pcs/8h instant noodle line in senegal

3

100000kg/h noodles production line in nigeria

REPURCHASE INSTANT NOODLES MACHINE CUSTOMER AT 2021

1

60000/8h industrial automatic instant noodles production line for sale in senegal

2

Botswana 80000pcs/8h industrial instant noodles manufacturing process

3

Bangladesh 80000pcs/8h industrial industrial instant noodles manufacturing process

4

200000pcs/8h thai manufacturing instant noodles production line