Instant noodle production process(4)

Four cooking
 
Cooking, at a certain time at a certain temperature, is heated by steam steamed noodles. It is actually gelatinized starch process. Gelatinized starch granules absorbing water-soluble at a suitable temperature up cleave the paste, the starch molecules are arranged according to certain rules become chaotic arrangement, whereby the enzyme molecules are readily enter between molecules, easy digestion and absorption.
 
Process requirements: gelatinized starch after the resurrection will be that he is a β-like molecular structure. So try to increase the degree of gelatinization during cooking. Gelatinization degree usually requires more than 80%
 
Specific operations: control of belt speed, set the steam pressure before and after the steam box to ensure warm front, rear temperature process requirements to ensure a certain time to reach the gelatinized noodles requirements. Steam box installed before the low-high, guaranteed condensate return, the vapor pressure is low to high before. The main role is to: lower end of the steam box, noodles temperature is low, so that part of the steam condenses, noodles increased water content, which will help pasting. In the high end of the steamer, steam capacity, high temperature, noodles warming, to further improve the degree of gelatinization.
 
Factors:
 
(1) steam surface temperature
 
Gelatinized starch have appropriate temperature, within a certain time, steam surface temperature, the higher the degree of gelatinization. The face and mouth is usually carried out at a temperature of 60-70 ℃, the outlet temperature of 95-100 ℃. Inlet temperature should not be too high, a large temperature difference between the surface and the noodles may exceed the capacity of gluten. Outlet temperature is high, increase the degree of gelatinization, but also part of moisture evaporation.
 
(2) water noodle pasta water content is proportional to the degree of gelatinization.
 
(3) steaming face time
 
Prolonged heating can increase gelatinization of the product.
 
(4) pasta thickness and pattern density, the thickness of thin noodles, flower-shaped sparse surface easily steamed, pasting high; conversely, low gelatinization.