The noodle making process is to pull the wet side into a strip and then dry it, but many friends will find that sometimes the dried noodles often break. What is going on? In fact, it is not enough to choose a suitable heat pump dryer. The design of the board room, the air duct, and the placement and drying of the materials are also the key to determining the success of the drying.

Here are the reasons for the main reasons for the breakage of noodles during the drying process:

1. The drying temperature is too high, the dry toxin is too fast, and the noodle itself has a large water content and a slender shape, which requires a slow temperature setting and a cooling and cooling stage. Generally, it can be completed in 4-5 hours. The temperature and humidity should be adjusted according to the actual conditions of different stages. Generally, it is 25 ° C ~ 50 ° C, and the temperature rises too fast and it is easy to break.

2. The design of the air duct is unreasonable. If the air outlet of the machine is in a cluster, the air volume is not uniform. The noodle far away from the seal will be broken due to gravity due to the lack of drying. The front air volume is too large and the fracture will occur. Case.

In order to reduce the unevenness of the air volume at each position, it is necessary to artificially control the hot air, such as preventing baffles, reserved passages, and the like.

3. The material placement is not scientific enough. If the material suspension does not reserve enough space for the hot air to flow, the air volume at the end is insufficient, which will result in uneven air volume.

Noodle drying process:

The first stage: cold air shaping, the moisture in the wet noodles belongs to free water, which is removed by evaporation. The drying kiln in the early stage sets a lower temperature, does not warm, strengthens the air flow, and promotes the dehumidification of the noodles with a large amount of dry air. The shape of the noodles was fixed, and the surface moisture was removed. The temperature was set at 26 degrees, the humidity was between 55 and 65%, and the time was about 30 minutes.

The second stage: moisturizing and sweating, mainly based on moisture diffusion, enhanced ventilation, gradually rising temperature, not too urgent, temperature gradient, and humidity, this process is about 40 minutes, temperature is 35 degrees, humidity is 75-85%.

The third stage: heating and dehumidification, this stage should be further heated, and the humidity is moderately reduced, so that the noodles are fully evaporated in a high temperature and low humidity state for about 90 minutes, the drying temperature is 35 to 45 ° C, and the humidity is 65%. about.

The fourth stage: cooling and cooling, at this time most of the noodles have been removed, the tissue is fixed, the humidity of the noodles itself should be slowly reduced, and a small part of the moisture should be removed to make the product meet the requirements. The time is about 90 minutes and the temperature is about 26-30 degrees. The humidity is 55%, and sufficient space is reserved in the left and right sides and in the middle of the drying room. The material is not placed to ensure the air volume at the end of the air duct.

Warm reminder: The above is the reason why the broken strips appear during the noodle drying process, and some methods to prevent broken strips. During the drying process of noodles, attention should be paid to controlling temperature and humidity in stages. The front time should promote dehumidification, the temperature should not be too high, and the temperature should be gradually increased in the middle stage. Slowly reduce the temperature and heat dissipation in the later stage. Prevents the flow of hot air.

Jun Jujube:

Hetian Jun Jujube is big, thin skin, fleshy, nuclear small, meat thick, bright color. Vitamin C content is rich, its protein, calcium, iron and zinc mineral content is higher, and high sugar content. We can use it for soup, make tea or direct eat! Good food supplements and nutritious absorb . Red jujube is not only delicious fruit, but also nourishing medicine, people always put red jujube as excellent tonic.

Description of Jun Jujube:

Style: Dried

Taste: Sweet

Shape: Ellipse

Grade: Special grad, grade one, grade two, grade three, grade four

Drying Process: Dry

Cultivation Type: The tree

Shelf Life: 12 Months

Color :  red

Water content:  20~22%

Product name: Hetian Jun Jujube

Origin information: Hetian,China

Quality guarantee: 12 months

Storage method: cool and dry place

Growth environment

1.  The hot sunlight, the dry climate. Prompt temperature, average sunshine over 15 hours

2.  Tian shan snow melt water irrigation growth, sunny, no air pollution and pests, no ground pollution, no rubbish pollution, healthy and delicious, make jujube pulp sweet

3.  In October, after absorbing the essence of the whole year, the red jun jujube hung on the tree accumulate a great deal of sugar

FAQ:

Q: How about payment terms?

A: 30% TT deposit+70% TT before shipment, 30% TT deposit+70% TT balance against scanned Copy B/L, Flexible payment can be negotiated.

Q: Production and deliver

A: After deposit, order enter into 1st stage( production, packaging, factory inspect, etc), then 2^nd stage is CIQ inspection and written CIQ Certificate lead time one week(7 days), 3^rd stage we arrange to arrange cargo shipment to departure port. Vessel lead time as per destination port in different countries( Such as North America line, South America Line,  EMP, Asia, Australia, etc )

Jun Jujube

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Ningxia Baishi Hengxing Food Technology Co., Ltd. , http://www.chinagojihome.com