Frying is to put the quantitative cut of the noodles into the frying box, through the high-temperature oil tank, the water in the noodles quickly gasification, the formation of a porous structure in the noodles, starch further gelatinization.
Main functions:
Make the starch completely gelatinize.
Dehydration.
Fixed shape.
Influencing factors:
1. Frying temperature
If the oil temperature is too low, the noodles will not fry thoroughly; If the oil temperature is too high, the noodles will fry and burn. Deep frying is divided into three stages: in the low-temperature zone, the noodles absorb heat, the temperature rises, and dehydration begins; Entering the medium temperature zone, the noodles begin to dehydrate significantly, and oil seeps into the noodles; The water content of the noodles in the high-temperature area has basically stabilized, and they are no longer dehydrated. The temperature is similar to the oil temperature. This increases the gelatinization degree of starch and causes deep denaturation of proteins.
2. Frying time
The frying time is also an important factor affecting the frying effect. It interacts with oil temperature.
If the moisture content in the dough is determined and the oil temperature is low, the frying time will be longer; High oil temperature and short frying time. The frying time is too short, and the dough is not completely dehydrated, making it difficult to store; If the time is too long, the dough will bubble and fry, affecting the quality of the pastry and increasing the cost.
3. Oil level
If the oil level is too low, the dough will dehydrate slowly, which may result in incomplete frying and fuel consumption; High oil level, increased circulation, and susceptibility to sourness. The unstable oil level has an impact on the gelatinization degree of the dough and the oil content of the product.
4. Oil quality
The content of saturated fatty acids in fats is low, and oils are prone to rancidity. Products not only consume more oil, but are also prone to rancidity. Good quality oil not only saves fuel, but also produces high-quality fried dough. Palm oil with a melting point between 26 and 30 ℃ is generally used.
In addition, fuel consumption and the properties of the dough itself can also have an impact on the frying effect.
Our company 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/product/；Our expertise and advantages will bring you more opportunities and development space.
For personalized, industry-tailored advice and to explore state-of-the-art solutions, please don't hesitate to contact us at jodie@unmachinery.com or info@unmachinery.com
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 you don't take the wrong path.
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 steaming effect of instant noodles production?
Main functions:
Make the starch completely gelatinize.
Dehydration.
Fixed shape.
Influencing factors:
1. Frying temperature
If the oil temperature is too low, the noodles will not fry thoroughly; If the oil temperature is too high, the noodles will fry and burn. Deep frying is divided into three stages: in the low-temperature zone, the noodles absorb heat, the temperature rises, and dehydration begins; Entering the medium temperature zone, the noodles begin to dehydrate significantly, and oil seeps into the noodles; The water content of the noodles in the high-temperature area has basically stabilized, and they are no longer dehydrated. The temperature is similar to the oil temperature. This increases the gelatinization degree of starch and causes deep denaturation of proteins.
2. Frying time
The frying time is also an important factor affecting the frying effect. It interacts with oil temperature.
If the moisture content in the dough is determined and the oil temperature is low, the frying time will be longer; High oil temperature and short frying time. The frying time is too short, and the dough is not completely dehydrated, making it difficult to store; If the time is too long, the dough will bubble and fry, affecting the quality of the pastry and increasing the cost.
3. Oil level
If the oil level is too low, the dough will dehydrate slowly, which may result in incomplete frying and fuel consumption; High oil level, increased circulation, and susceptibility to sourness. The unstable oil level has an impact on the gelatinization degree of the dough and the oil content of the product.
4. Oil quality
The content of saturated fatty acids in fats is low, and oils are prone to rancidity. Products not only consume more oil, but are also prone to rancidity. Good quality oil not only saves fuel, but also produces high-quality fried dough. Palm oil with a melting point between 26 and 30 ℃ is generally used.
In addition, fuel consumption and the properties of the dough itself can also have an impact on the frying effect.
Our company 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/product/；Our expertise and advantages will bring you more opportunities and development space.
For personalized, industry-tailored advice and to explore state-of-the-art solutions, please don't hesitate to contact us at jodie@unmachinery.com or info@unmachinery.com
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 you don't take the wrong path.
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 steaming effect of instant noodles production?
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