In the production process of instant noodles, "half-cooked" refers to the phenomenon where the center part of the noodles is not fully steamed, leaving a hardness or raw flour feeling, which directly affects the taste and safe consumption of the product. Solving this problem usually requires starting from multiple aspects, including raw materials, processing technology, and equipment management. Here are some effective countermeasures:
1. Adjust the raw material formula
· Increase the moisture content of the dough: The appropriate increase in moisture can make the starch more easily absorb heat and promote gelatinization.
· Use high-quality wheat flour: High protein flour will increase the elasticity of the dough and help heat penetrate through the core.
· Add enzyme preparations: A reasonable dose of amylase can accelerate the breakdown of carbohydrates and help to uniform ripening.
2. Improve the steaming process
· Pre-steaming: Use low temperature pre-steaming, let the outer layer soften first, reduce the burden on the core.
· Increase steaming time: Moderately extend the steaming cycle to give more opportunities for heat transfer.
· Adjust the steam pressure: Improve the internal pressure, promote the heat to spread inward, be careful not to be too high to avoid rupture.
3. Optimize the conveying process
· Adjust the spacing: Increase the gap between the noodles, reduce mutual occlusion, and facilitate uniform steam coverage.
· Turning or agitating: For a static steamer, consider turning manually or automatically at half way, equalizing heat on both sides.
· Circulating air duct design: Forced ventilation is introduced to break the static air layer and speed up the balance of temperature difference between inside and outside.
4. Equipment repair and maintenance
· Check the heating element: Ensure that all heating components are working properly and there are no local cold spots.
· Clean the interior: Remove dirt and residual materials, and maintain good heat transfer efficiency.
· Tightness inspection: Check door seams and interfaces to avoid steam loss and affect internal temperature.
5. Monitoring and feedback
· Online detection: Install the temperature and humidity probe, real-time monitoring of the steamer environmental data, timely adjustment.
· Finished product sampling inspection: Regular sampling inspection, quantitative evaluation of ripening degree, feedback to the previous process.
Conclusion
The key to solving the problem of "half-cooked" is to achieve synchronous ripening inside and outside, avoiding both external scorching and internal tenderness, as well as preventing fully cooked and hard ripening. In practice, it is necessary to flexibly adjust various parameters based on equipment characteristics, noodle specifications, and flavor requirements. It is recommended to experiment with multiple schemes under the guidance of professionals to find the most suitable production process. At the same time, strengthening the quality control system and cultivating employees' food safety awareness and technical operation ability are also key to continuous optimization.
Union Machinery has been engaged in food machinery customization services since its establishment in 2014, according to customer needs for you to tailor suitable machinery and equipment, for more product information, please refer to: https://www.hnunmachinery.com/Production-Line/Instant-Noodle-Production-Line/Instant-Noodle-Production-Line.html；Our expertise and advantages will bring you more opportunities and development space.
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The following are other knowledge related to instant noodle production that I have summarized based on long-term work experience, for your reference. I hope it will be helpful to you.
1.How to design a fried instant noodle production line?
2.What are the factors that affect the dough mixing effect in the production of instant noodles?
3.What are the factors affecting the awakening effect of instant noodle production?
4.What are the factors affecting the Calendering effect of instant noodles production?
5.What are the factors affecting the cutting and shaping of instant noodles production?
6.What are the factors affecting the frying effect of instant noodles production?
7.What are the factors affecting the steaming effect of instant noodles production?
8.Precautions for operating rolling equipment on instant noodle production line
9.How to determine whether the rolling effect of the rolling machine is qualified?
10.How should the rolling machine be adjusted when working to ensure product quality?
11.How to solve common faults of steaming machine?
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