The poor cutting effect in instant noodle production not only affects the appearance and taste of the finished product, but may also lead to a decrease in production efficiency. The specific reasons for poor cutting effect are as follows:
1. Dough quality:
Inappropriate ingredient ratio: The ratio of flour, water, and additives is not appropriate, which affects the elasticity and extensibility of the dough.
Insufficient mixing: The dough is not stirred evenly, resulting in inconsistent texture and affecting the consistency of the cutting.
2. Dough processing:
Awakening time: If the dough wakes up for too long or too short, it will affect its toughness and make it difficult to cut into the desired shape.
Temperature control: The temperature of the dough is too high or too low, which is not conducive to the subsequent molding and cutting.
3. Cutting equipment:
Sharpness of cutting tools: Blade passivation or damage directly reduces cutting efficiency and quality.
Mechanical adjustment: The parameters such as pressure, speed, and blade distance of the cutting machine are not properly set, which affects the cutting effect.
Cleaning and maintenance: Accumulated food residues can affect the operation of cutting tools, resulting in unclear cutting lines.
4. Transmission system:
Unstable transportation: The dough is unstable during transportation, affecting the continuity and accuracy of cutting.
5. Drying conditions:
Wind speed and temperature: If the airflow speed and temperature during the drying process are not suitable, it will affect the shaping of the noodles and indirectly affect the cutting effect.
6. Operational skills:
Employee training: The familiarity and skill level of operators with the equipment can also affect the accuracy and efficiency of cutting.
7. Environmental factors:
Humidity and temperature: Changes in temperature and humidity in the processing environment can also affect the state of the dough, thereby affecting the cutting effect.
In the production of instant noodles, if it is found that the cutting effect is not good, one can start from several aspects to find the reasons and solve them, ensuring the smooth progress of the entire instant noodle production process.
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?
12.How to do if the steamed noodles are half-cooked?
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