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One-minute analysis of the product characteristics of corn mixed grain instant noodle production line

Release Date：

2022-12-08

Instant noodle production line is the equipment for producing healthy and environment-friendly instant noodles by using non-high temperature frying technology. It has revolutionized the traditional noodle making process of calendering and deep-frying, and overcome the technical difficulties of flour maturing, steaming, drying, ripple forming and quantitative measurement. It also creates new extrusion and non-expansion technology to realize automatic production.

Features of corn mixed grain instant noodle production line.

1. Adopting high temperature rapid evaporation and drying technology to make the rehydration and pasting degree of non-fried instant noodles meet the requirements of brewing instant noodles, the defects of large investment and high energy consumption in this industry are obviously improved.

2. Using steaming technology instead of the traditional process, it greatly shortens the rehydration time (only 2 ~ 4 minutes), especially suitable for the production of wide non-fried instant noodles.

3. The oil content is only 4% ~ 5% (fried instant noodles are usually around 20%), which is close to raw noodles and has a lighter taste, making it more suitable for consumption.

Technological progress has promoted the development of China's mixed grain industry. Mixed grain instant noodles are a product of the new era. Although there is still much room for improvement in the instant noodle production line, its future prospects are bright due to the deepening of people's concept of healthy eating. I believe it will gradually mature and produce better mixed grain instant noodles.

Today, you will be introduced to the advantages of today's Chinese mixed grain instant noodle production line.

1. Its production cost is lower compared with ordinary instant noodles.

2. Good taste of noodles, smooth and delicate, good strength, more powerful than ordinary noodles.

4. Wide source of raw materials, such as white noodles, rice, corn, buckwheat and all kinds of miscellaneous grains can be used as raw materials.

5. Can be boiled and soaked. Boiled noodles: ready to eat after 2-3 minutes, not melted after 20 minutes. Instant noodles: soak in cold, hot or warm water can be rehydrated. Hot water immersion time is short, 3-5 minutes to rehydrate.

Instant noodles contain a variety of food additives, such as citric acid, monosodium glutamate, etc. Long-term consumption will lead to obesity, hypertension and other diseases; the vast majority are carbohydrates, lack of fiber and calcium required by the human body, limited nutrients. Eat more easily lead to malnutrition; is fried food, due to more oil, not easy to digest. Eating too much can lead to indigestion, bloating and other digestive disorders. It is recommended not to eat instant noodles for a long time. The danger of preservatives to the human body. Like many packaged foods, it also contains a lot of preservative chemicals that are harmful to the human body! Easy to get angry. Bad for one's kidneys because of the high salt content, which is obviously harmful to the body when ingested! Malnutrition. This means that after you eat instant noodles, you should also eat other foods to replenish your body with the vitamins, trace elements, etc. that you need! If you are tired of eating ordinary instant noodles, try eating mixed grain instant noodles, you will have a different experience.