Instant noodle production process(5)

Five sections fried
 
Fried, it is to cut the dough into quantitative fry box, high temperature oil bath, face block rapid vaporization of water, noodles to form a porous structure, further gelatinized starch.
 
Role:
 
(1) fully gelatinized starch;
 
(2) dehydration;
 
(3) fixed shape.
 
Specific operations: control box frying drive speed to control the frying time. Temperature control fryer front, the temperature after the temperature, to ensure the frying effect. These mainly by adjusting the flow of oil to complete.
 
Fried factors influence the effect of:
 
(1) frying temperature
 
Oil temperature is too low, deep-fried dough impervious; temperature is too high, the dough will be fried Coke. Fried in three stages: in the low temperature region, the dough absorbs heat, temperature, dehydration begin; enter the zone, a lot of dough began to dehydration, the oil penetrate noodles; hot zone surface water block has been basically stable, no dehydration , temperature and oil similar. This increases the degree of gelatinization of starch, protein denaturation depth.
 
(2) frying time
 
Time is also an important factor in the impact fried frying effect. It is oil and influence each other.
 
Determine the moisture content in the dough, the oil temperature is low, the long frying time; high oil temperature, frying time is short. Frying time is too short, the dough dehydration is not complete, easy to store; time is too long, blistering dough, fried coke, affect the quality of bread, but also increase costs.
 
(3) oil
 
Oil level is too low, slow dehydration dough, fried impervious possible fuel consumption; the oil level is high, the amount of increase in circulation, easy to rancidity. Oil level instability, the opposite block pasting, product oil content has an impact.
 
(4) the quality of oil
 
Oil saturated fatty acid content of less oil is easy to rancidity, the product will not only fuel more easily and rancidity. Good quality oil will not only fuel efficient, but also blasted the bread quality is also very good. Usually by melting point at 26-30 ℃ palm oil.
 
In addition, fuel consumption, the nature of the bread itself will have an impact on the frying effect.
 
Six-cooled
 
Bread just out of the fryer temperature is too high, it will burn soup packaging film, so commonly used groups of fans to cool to room temperature, for packaging.
 
The main factors affecting the cooling effect are: the nature of the dough, cooling time, wind speed, delivery speed.