Development Of Steaming Noodle Technology

Based on the process of non-fried noodles and rice cracker, a new technique, steam technology, was discovered and concluded. Its new process will be used on instant noodles production, and with such technique instant noodles would have a good chewiness character. Flour is the main raw material; others are rice flour, modified starch, corn starch, potato starch, etc. We have conducted many different analyses to the raw materials and made adjustment based on each specific condition. After several trials researching for the best formula of processing feasibility, optimum conditions were determined. The single factor and the L9(33)orthogonal experiment design were adopted to determine the proportion of raw materials. The results show that the optimized composite are rice flour of 10%, modified starch of 15%, corn starch of 10% and potato starch of 7.5%. The thickness of noodles is 0.8mm and 3mm wide. The best noodles brewing time to be ready is around 4.5 minutes. The noodles still have a good chewiness character even after we have brewed up to 10 minutes. This provides an evidence of its resistant to long period of brewing.The results of the consumer surveys show that the noodles made by steaming technology are more acceptable than similar products that currently presented in the markets. Therefore, it has good market prospects.