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Director Chen Jinchuan of Nanjing Yatai Institute of Microwave Energy believes that the use of microwave equipment to produce non-fried instant noodles is a major breakthrough in traditional instant noodle processing technology. The application of such equipment and technology has brought good news for the production of non-fried instant noodles, changed the defects of the hot air drying process, and the product taste is consistent with the traditional noodles, in line with modern people's demand for “three low†foods. In the production, no large amount of fat was introduced, and non-fried instant noodles had almost no oxidation and failure, which greatly benefited the extended shelf life. Because high-temperature frying is not performed, nutrients in raw materials can be well preserved, laying a solid technical foundation for the development of health-care and functional instant noodles. For example, nutrients such as vegetable powder, egg yolk powder, and vitamins may be added to the noodles and dried with microwaves.
The edible method of deep-fried instant noodles is mainly boiled and blisters, and the eating method is single. The use of microwave-produced non-fried instant noodles, because it is not easy to break, good elasticity, high gluten value, can be made of fried noodles, cold noodles and other pasta, for human consumption, in line with the principle of diversity of food species, great market expectation.
Science and technology are primary productive forces. Looking into the future, there is huge market space for non-fried instant noodles produced by microwave technology. Advanced microwave technology will effectively promote the healthy and rapid development of the instant noodle industry.
Microwave Technology Promotes the Development of Non-fried Instant Noodle Industry——An Interview with Chen Jinchuan, Director of Nanjing Yatai Institute of Microwave Energy Technology (2)
Compared with the traditional hot-air drying process, instant noodles are produced with microwaves and have the following characteristics: 1. Rapid heating, uniform, and high efficiency. When heated by the hot air method, as described above, the heat is transferred from the surface to the inside, the speed is slow, and the drying time is long, so that the processed noodles have many disadvantages. The microwave heating mechanism and the hot air method are completely different. The microwave heating speed can be increased by a few times to several tens of times. The heating is uniform, the surface is consistent, and there is no external coke intrinsic phenomenon. 2. The quality of products has been greatly improved. As the microwave has a puffing function, the microwave-heated instant noodles are full in shape, have good color and texture, are smooth and elastic, and have good rehydration properties. They are continuous and non-destructive, do not destroy the original nutrients, and maintain the traditional flavor of the water surface. Features. 3. Easy to control, convenient for supporting with traditional instant noodle processing technology. Due to the simple structure of the microwave equipment and no complicated mechanical structure, the operation and front and back interfaces of the microwave equipment can be synchronized with the traditional instant noodles production line. Since the power transmission belt speed of the microwave equipment can be changed and adjusted steplessly, the lifting and stopping of the microwave equipment can be controlled by the electrical facilities. The microwave heating has no thermal inertia problem of conventional heating, and the reaction is rapid, realizing immediate control, adapting to different process requirements, and reducing the production of waste products and defective products. 4. Significant economic benefits. The use of microwave equipment to produce non-fried instant noodles can overcome the shortcomings of traditional hot air drying, such as dough shrinkage, poor rehydration, easy soup broken bar, etc., so the use of microwave technology, can produce high quality non-fried instant noodles , improve the product's market competitiveness. In addition, because there is no frying process in production, taking a production line with 30,000 packs of instant noodles as an example, three classes per day can save nearly 2,000 kilograms of palm oil. 5. Disinfection and sterilization, extend product shelf life. The microwave has the function of disinfection and sterilization; at the same time, due to no frying process, the oil content in the instant noodle is very low, and the problem of oxidation and loss of grease is not easily occurred. Therefore, using microwaves to produce instant noodles can extend the shelf life of products and improve the health and safety of products. 6. The equipment is easy to install and has good compatibility. Microwave equipment is simple in structure, small in size, easy to install, and does not require civil engineering. It only requires a slight change to the original production equipment, which provides favorable conditions for the transformation of traditional instant noodle production lines.