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20th Anniversary Celebration of Enterprise Restructuring

04-11

2018

Introduction to the principle and function of vacuum surface technology

In the production process of noodle products, noodle and noodle is the first process that is directly related to the quality of noodle products. The process of noodle making is to let the raw flour absorb water first, which is convenient for calendering and forming in the following process. In addition, in the process of noodle making, the raw flour should fully absorb water to form a network structure of gluten in the flour. The amount of moisture absorbed by flour plays a decisive role in the quality of flour products. 1. Process principle: vacuum and surface is in the vacuum negative pressure state and surface, wheat flour particles in the negative pressure state and water stirring, because there is no air molecules barrier, can more fully, quickly and evenly absorb moisture

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The main production of fresh-keeping noodle production line, semi-dry noodle production line, noodle production line, cooked noodle production line, udon noodle production line, quick-frozen dumpling wrappers production line, series of vacuum and noodle machines and other seven series of more than 100 kinds of electromechanical integration products.

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