Automatic Dried Instant Rice Vermicelli Extruding Machine/Industrial Non-fried Instant Noodle Making Equipment Production Line
An overview of the instant noodle production line
The core objective of modern instant noodle production lines is to achieve efficiency, stability, and automation to meet the continuously growing global market demand. A complete instant noodle production line typically includes the following key stages: dough mixing, where high-quality wheat flour is combined with water and other essential ingredients to create a smooth, elastic dough; sheeting, where the dough is rolled out into thin sheets using precision rollers; cutting, where the sheets are sliced into precise noodle shapes by sharp blades; drying, where the cut noodles are carefully dried to remove moisture while maintaining their texture and flavor; seasoning and packaging, where the dried noodles are paired with savory seasonings and vacuum-sealed in convenient, resealable packets; quality control, where each batch undergoes rigorous testing to ensure consistency and safety; and finally, storage and distribution, where the finished products are stored under optimal conditions before being shipped to retailers worldwide.
Production Process
Flour mixing - compounding - boiling - cutting and bending - frying - cooling - packaging
1.Mixing
Mixing dough is the first crucial step in instant noodle production, directly affecting the final taste and quality of the noodles. Traditionally, flour and water are mixed in a specific ratio (usually 100:28-35) and supplemented with salt and alkali to enhance the dough's elasticity. Modern fully automatic production lines use vacuum mixing technology, stirring the dough in a sealed environment to prevent air from mixing in, making the dough tighter and more elastic.
Compared to regular mixers, vacuum mixing reduces dough bubbles, making subsequent rolling processes smoother and resulting in more uniform sheets. Additionally, a dual-axis mixing design ensures thorough mixing of materials, avoiding clumping or uneven moisture distribution. Some high-end equipment also features an automatic feeding system for precise control of ingredient ratios, reducing manual intervention and improving batch consistency.
Optimizing this stage not only enhances the noodle texture but also lowers defect rates in subsequent production steps, laying the foundation for efficient and continuous industrial production.
2.Rolling and shaping
Rolling and shaping is a crucial step in processing dough into uniform sheets, directly determining the chewiness and final texture of the noodles. Modern production lines use continuous compound calendering processes, where the dough passes through multiple precision rollers for repeated rolling, gradually forming sheets with consistent thickness and tight structure.
Compared to traditional single-machine calendering, compound calendering offers significant advantages: through progressive rolling by 5-7 rollers, the gluten network is fully extended, making the final product more elastic and resilient. The gap between each roller is precisely calculated, starting from 10-15mm and gradually reducing to 1.0-1.2mm, ensuring sheet uniformity with an error margin of ±0.05mm.
Advanced calendering equipment is equipped with automatic thickness adjustment systems, which monitor sheet quality in real-time using laser thickness gauges and automatically adjust roller pressure. Additionally, food-grade stainless steel rollers have specially treated surfaces to ensure hygiene standards and prevent sheet adhesion.
Some high-end models also feature temperature control systems to maintain optimal working temperatures for the rollers, ensuring stable calendering quality. This innovative process not only enhances noodle quality but also significantly increases production efficiency. Modern compound calendering machines operate at speeds of 30-50 meters per minute, two to three times faster than traditional equipment, providing high-quality raw materials for subsequent steaming processes.
3.Steaming
Steaming is a crucial stage in the production of instant noodles, where precise temperature and humidity control ensure that the starch in the noodles fully gelatinizes and the proteins undergo moderate denaturation, giving the final product its unique texture and flavor. Modern steaming systems use a tunnel-style continuous steamer design, allowing the noodles to receive uniform heat treatment while being conveyed at a constant speed.
4.Drying
The drying process is the core step that determines the final quality and characteristics of instant noodles. Modern instant noodles making machines mainly use two techniques: frying and non-frying, each with its own features and suited to different market demands.
5.Cooling and packaging
The cooling and packaging stages of the automatic fried instant noodle making production line are crucial for ensuring product quality and extending shelf life. Steaming is a crucial stage in the production of instant noodles, where precise temperature and humidity control ensure that the starch in the noodles fully gelatinizes and the proteins undergo moderate denaturation, giving the final product its unique texture and flavor. Modern steaming systems use a tunnel-style continuous steamer design, allowing the noodles to receive uniform heat treatment while being conveyed at a constant speed.
Product Parameters
| Item |
Output |
| LYN-ll 3Y |
30,000pieces/8h |
| LYN-ll 6Y |
60,000pieces/8h |
| LYN-ll 8Y |
80,000pieces/8h |
| LYN-ll 10Y |
100,000pieces/8h |
| LYN-ll 12Y |
120,000pieces/8h |
| LYN-ll 16Y |
160,000pieces/8h |
| LYN-ll 18Y |
180,000pieces/8h |
| LYN-ll 20Y |
200,000pieces/8h |
| LYN-ll 30Y |
300,000pieces/8h |
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