Key Operating Points in the Production Process of Frozen Staple Foods - Noodles

Noodles are a healthy and nutritious food that are simple to make, convenient to eat, and suitable as both a staple and a quick meal. They have long been a beloved food. Today, let's discuss the key operating points in the production process of frozen noodles.

Strengthen Cold Water Rinsing:

Thoroughly rinse away the starch paste formed on the surface of the noodles to reduce their stickiness. Use low-temperature, flowing water for rapid surface cooling, which helps the noodles contract and slows down the penetration of external moisture into their interior. Install fans in the cooling water stage to minimize surface moisture, preventing adverse effects such as surface ice formation during the freezing process.

Flour Selection:

Choose flour processed from wheat, paying attention to control the ash content (below 0.45%). Select modified starch for optimal quality.

Use of Modified Starch:

To enhance starch performance and expand its application range, physical, chemical, or enzymatic treatments are applied to alter the starch molecule size and granule properties. This modifies the natural characteristics of starch—such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gelling power, film-forming ability, and transparency—making it more suitable for specific application requirements. Starch that has undergone such secondary processing to alter its properties is collectively referred to as modified starch.