How to process noodles: analysis of the entire process from raw materials to finished products
Noodles are one of the most popular staple foods in the world, and their processing technology and raw material selection directly affect the taste and nutritional value. This article will combine recent hot topics (such as healthy diet, revival of traditional crafts, etc.) to display the core process of noodle processing in the form of structured data.
1. Hot topic correlation: hotly discussed content on the entire network in the past 10 days
| Topic classification | Specific content | Relevance |
|---|---|---|
| healthy eating | Low GI noodles are popular among fitness crowd | ★★★★ |
| traditional craft | Handmade noodle technique selected as intangible cultural heritage | ★★★ |
| Innovative materials | Insect protein noodles spark discussion | ★★★ |
| food safety | Updated specifications for use of noodle additives | ★★★★ |
2. Core technological process of noodle processing
| process | Technical parameters | Equipment requirements | Time consuming |
|---|---|---|---|
| Kneading noodles | Water temperature 20-25℃, flour:water=100:35 | Vacuum dough mixer | 15-20 minutes |
| Ripening | Temperature 25℃, humidity 75% | Constant temperature aging box | 30 minutes |
| Calendering | Dough thickness 0.8-1.2mm | Composite calender | 8-10 minutes |
| Cut into strips | Width 1.0-3.0mm adjustable | Corrugated knife set | Instant completion |
| dry | Gradient cooling (40℃→25℃) | tunnel dryer | 4-6 hours |
3. Key raw material selection criteria
| Raw material type | Premium standards | alternative | cost difference |
|---|---|---|---|
| wheat flour | Protein content ≥12% | Buckwheat flour/rye flour | +30-50% |
| water | Hardness 8-12°dH | alkaline ionized water | +15% |
| additives | Sodium carbonate≤2‰ | Sodium alginate | +80% |
4. Breakthroughs in modern processing technology
1.Low temperature vacuum dough mixing technology: Can shorten dough maturation time by 40% and reduce nutrient loss caused by oxidation.
2.Intelligent drying system: The drying parameters are dynamically adjusted through the humidity sensor, and the product moisture content deviation is controlled at ±0.3%.
3.Microcapsule nutritional enhancement: After encapsulating vitamin B and adding it to flour, the release rate can reach over 92% during cooking.
5. Home handmade comparison
| Project | industrialized production | home production |
|---|---|---|
| efficiency | 200kg/hour | 2kg/hour |
| shelf life | 12 months | 3 days |
| Taste | Standardization | personalization |
| Equipment investment | ≥500,000 yuan | <500 yuan |
6. Industry development trends
According to recent e-commerce platform data,Functional noodlesSales volume increased by 210% year-on-year, with high-calcium noodles, reduced-sugar noodles and other sub-categories performing outstandingly. The integration of traditional craftsmanship and modern technology has become a new hot spot. For example, shaped noodles using 3D printing technology have entered the mass production stage.
Note: The data in this article are based on the national grain processing standard GB/T 20575-2023 and Tmall/JD.com 618 consumption report. The process flow has been reviewed by professional food engineers.
check the details
check the details
en
