How to make noodles Raw materials and auxiliary materials ① Flour The wet gluten content of the flour used in the production of noodles should not be less than 26%, it is best to use special flour for noodles, and by the "ambulance" treatment (refers to the newly milled wheat flour stored in the flour warehouse for a period of time). China's current flour industry standards for noodles in the main physical and chemical indicators are as follows: refined grade Ordinary grade wet gluten (%) ≥ 2826 Flour curve stabilization time (minutes) ≥ 4.03.0 fall value (seconds) ≥ 200 Ash (%) ≤ 0.55 0.70 ② Water China's noodle water quality has not yet made a uniform provision, generally should be used for drinking water hardness of less than 10 degrees.　　③ Noodle improver Noodle improver is mainly salt, thickener (such as sodium carboxymethyl cellulose, gur gum, konjac flour, modified starch), oxidizing agent (such as azocarbonamide, vitamin C), emulsifiers (such as monoglyceride, sucrose ester, sodium stearoyl lactylate) and gluten, etc., which should be added according to the needs. For the production of wet cut noodles for fresh sales, table soda can be added.　　Process Raw and auxiliary materials pretreatment → and noodles → ripening → pressing → cutting → wet cut noodles → drying → cutting → measurement → packaging → inspection → finished noodles ① and noodles and noodles and the operation requirements of the "four", that is: flour, salt, back to the head of the machine noodles and other auxiliary materials should be added according to the proportion of quantitative; the amount of water should be based on the wet gluten content of the flour to determine the general 25% to 32%, the water content of the dough should not be less than 31%; the temperature of water should be controlled at about 30 ℃; the temperature of water should be controlled at about 30 ℃; the amount of water should be determined according to the wet gluten content of the flour, usually 25% ~ 32%, dough water content should not be less than 31%; the temperature of water It is appropriate to control the temperature of the water at about 30 ℃; and pasta time 15 minutes, long in winter, shorter in summer. At the end of the mixing time, the dough is in the form of small loose particles, which can be formed into a ball by holding it in the hand, and can be loosened and restored by gently kneading, and the section has a sense of hierarchy. The effect of mixing equipment is better with horizontal linear mixer and horizontal curve mixer. In recent years, foreign countries have appeared advanced vacuum and pasta machine, but the price is expensive.　　② maturation using a disk-type maturing machine or horizontal single-axis maturing machine for maturing dough, storage and distribution of materials, time is generally 10 to 15 minutes, the requirements of the production of hanging noodles dough temperature, moisture can not be too large a difference with the and after the pasta. Production practice has proved that the second ripening after the dough compound, the effect is more obvious, domestic and foreign manufacturers have adopted.　　③ pressure sheet generally use composite calendering and isometric roller rolling, the technical parameters are as follows: calendering times: the initial pressure sheet thickness is usually not less than 4 ~ 5 mm, before the composite additive thickness of 8 ~ 10 mm, the end of the pasta sheet of 1 mm or less, in order to ensure that the calendering times of 8 ~ 10 times, so that the sheet of dough is tight, smooth.　　Roll line speed: to ensure the quality and yield of noodles, the line speed of the last roll is 30~35 meters/minute.　　Rolling number and calendering ratio: the number of rolling number to 6 ~ 7 is good, the ideal calendering ratio of each roll is 50%, 40%, 30%, 25%, 15% and 10%.　　Roll diameter: the reasonable method of rolling is heterogeneous roller rolling, the roll diameter arrangement for the composite stage, # 240 mm, # 240 mm, # 300 mm; calendering stage, # 240 mm, # 180 mm, # 150 mm, # 120 mm, # 90 mm.　　④Cutting Strip The cutting strip molding is completed by the noodle knife, and the machining accuracy and installation use of the knife are often related to the defects such as burrs, lumps, twisting, merging and inconsistency in width and thickness of the noodle. Noodle knife has whole type and combination type, the shape is mostly square, the basic specification is divided into 1.0, 1.5, 2.0, 3.0, 6.0 millimeters five kinds. At present, the domestic has developed a round or oval knife, to solve the problem of a single type of strip. There is a cutting knife under the knife, which serves to cut off the wet noodles horizontally, and its rotating speed can be adjusted according to the length of each rod of wet noodles.　　Drying Drying of hanging noodles is the most invested and technical process in the whole production line, which has an extremely important relationship with product quality and production cost. Crispy noodles, damp noodles, sour noodles and other phenomena occurring in the production are due to unreasonable drying equipment and technology, so it must be highly valued.