Cooked Fresh Noodle Production Line

Product InformationInstant Noodle Production Boiled noodle production line washing and acid adjustment process Boiled noodle production line in the stage of water washing and acid adjustment, the pH value of the noodles should be controlled at 3.8-4.2, the steamed noodles should be put into the boiled noodle preservation liquid which has been purified and treated with pH=4.3 and the shelf life is unchanged to be washed for about 50s. The purpose of the water washing and acid washing is to make the hot noodles cool down quickly, make their surface converge, prevent further paste, also prevent the noodles from bonding with each other and play the role of bacterial inhibition. . The characteristics of the above boiled noodle preservation liquid if the mass of 100 %, it is 80% of the purity of lactic acid 1.2 ﹪ - 1.5 ﹪, the purity of 100 ﹪ of edible alcohol 10 ﹪ - 15 ﹪, the rest is pure water mixing and formulating. The boiled noodle produced by this method avoids the existing problem…