Main points of operation of macaroni

1.And surface: The process requirements are basically the same as the production of noodles. It takes 20 to 30 minutes to make the two-face time of the long heart. In the second time, the vacuum treatment should be carried out under the vacuum degree of 0.079-0.086 MPa to remove the air in the dough, so that the extruded noodle tissue is tighter and not easy to break, improving the appearance of the product, improving the transparency and improving the cooking performance. Short macaroni does not require vacuum. Both sides use tap water at room temperature.

2.Extrusion: The dough that has been and has been passed through a squeeze cylinder and an extrusion die, and extruded into noodles of various shapes. The working pressure of the extrusion cylinder is generally 7.8 to 11.8 MPa. The temperature of the dough during extrusion should preferably not exceed 40 to 48 °C. In order to prevent the high temperature extrusion from causing the dough to rise too high, it is necessary to cool the extrusion cylinder with cooling water, the inlet water temperature is preferably 15 ° C, and the outlet water temperature is controlled within 34 ° C.

3.Drying: long macaroni is also hanging dry. However, the drying method differs depending on the shape of the molding method and the shape of the product and the noodles. The famous Italian macaroni drying technology is summarized as: “Keeping constant high humidity is the key to ensuring product quality.” This is consistent with the “moisturizing drying” of the noodles, which means that the relative humidity of each drying stage is constant.