Fried instant noodles drying speed is fast , and the gelatinization degree is high (the starch gelatinization rate is more than 85%). The noodles have a porous interior due to rapid evaporation and dehydration in a short time, so the product has good rehydration and is in wastewater. It can be eaten after soaking for 3 minutes, with high convenience and pleasant frying fragrance. But because the product contains 20%-24% oil, the cost is high. In addition, despite the use of palm oil with a higher content of saturated fatty acids. However, after a period of storage, oxidative rancidity will still occur, resulting in greasy taste, which significantly reduces the taste and taste of the product, so the storage period of fried instant noodles is shorter.
CHUNMU automatic instant noodle processing line, with perfect technology,compact structure, original design and stable performance, is developed on the base of like products and requirement in the world market. It realizes high automation, convenient operation, low energy and small floor space, that assures all working procedures from feeding flour to finished products can be accomplished once.The investment for this line is only one tenth of that larger size equipment, especially suitable to small-size or self-owned enterprises. The corrugated instant noodle
produced by this line is tenacious, smooth and transparent. It is very easy to be
saturated by water.
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