A review of production technology and equipment of dried Chinese noodle

Authors

LIU Rui, Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China; Hebei Jinshahe Institute of Food Industrial Technology, Beijing 100068, China; Institute of Food and Nutrition Development, Ministry of Agriculture, B
ZHANG Yingquan, Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China
WU Liang, Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China
XING Yanan, Hebei Jinshahe Institute of Food Industrial Technology, Beijing 100068, China
WEI Yimin, Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China

Abstract

The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.

Publication Date

5-28-2016

First Page

204

Last Page

208

DOI

10.13652/j.issn.1003-5788.2016.05.047

Recommended Citation

Rui, LIU; Yingquan, ZHANG; Liang, WU; Yanan, XING; and Yimin, WEI (2016) "A review of production technology and equipment of dried Chinese noodle," Food and Machinery: Vol. 32: Iss. 5, Article 47.
DOI: 10.13652/j.issn.1003-5788.2016.05.047
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/47

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