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1. The drying facilities in the necessary production equipment should be improved. Noodle drying equipment consists of heating system, ventilation system, drying tunnel and conveying machinery. The drying room is used to dry the wet noodles to moisture in accordance with the provisions of the noodle under a certain temperature and humidity conditions, generally should be divided into four areas, namely, a fixed section of cold air, temperature evaporation, moisture-proof drying, cooling and heat dissipation. Its working environment, especially temperature control, must be strictly controlled according to process requirements.
2, food additives should be controlled. The food additives used shall meet the requirements of the national standards. The benzoyl peroxide shall not be allowed to exceed the standard, and the use of potassium bromate shall be strictly prohibited. The use of colorants shall be given according to the regulations.
3, raw material procurement quality control. Wheat flour must be the product of the enterprise that has obtained the production license. The flour produced in the small plus workshop is not allowed to be processed by the noodles. The quality of the surface water should also be taken into account. Well water and other unsanitary water should not be used. Generally, drinking water with a hardness of less than 10 degrees should be used.
4. Strictly implement the product delivery inspection system and continuously enhance the inspection capabilities of inspection personnel. The factory inspection of dried noodles mainly includes moisture, acidity, cooking loss, and senses. The detection of acidity indicators is more complex, including standard solution preparation and sample processing.
Noodle production as long as the control of the use of food additives, drying process control, quality control of raw and auxiliary materials, product quality should be more stable and safe. Source: China Food Industry Network
How to control the quality of dried noodle products
According to the unified deployment of the State Administration of Quality Supervision, Inspection and Quarantine, the acceptance of production licenses for seven kinds of food such as dried noodles has been successively carried out throughout the country. The dried noodles are made of wheat (1870,7,0.38%) flour, buckwheat flour, sorghum flour, mung beans, soybeans (2834, 20, 0.71%), vegetables, eggs, etc., and added with salt, edible alkali or flour improver. Dry noodles made by processing and drying include ordinary noodles, flower noodles, and handmade noodles. At present, the noodle manufacturers must pay attention to the following quality control issues in order to obtain a production license: