Luhua: Deeply cultivating technology innovation micro -fermentation technology to promote the upgrade of the noodle industry

On August 29th, the evaluation meeting of the scientific and technological achievements of the "Key Technology R & D and Industry Application of Micro Fermented Noodles" was held. Relieve the processing technology of Luhua micro -fermentation active noodles. The jury said, "Its innovation in key processes and technology has improved the technical level of the industrialization of traditional noodle products, and the overall technology is at the international leading level."

It is understood that since 2019, Luhua Group has combined with Henan University of Technology and the Chinese Academy of Agricultural Mechanization Sciences. After in -depth research on traditional manual noodles, it has transformed its production technology and created micro -fermented active noodles. , Enhanced noodle activity, realized the integration of technological crafts and the improvement of product quality innovation, and promoted the innovation and development of domestic noodle technology.

Through research on traditional handmade noodles, handmade, half -handed noodle -making technology, Luhua R & D team has achieved process improvement, the first micro -fermented active noodle processing process, combined with low temperature slow, repeated coating processing technology, innovative core technology equipment process parameters Realize industrial production.

The core principle of maintaining product activity, strict requirements from raw materials, selected high -vitality and high -quality wheat, laying the foundation for the development of micro -fermented active noodles. In terms of technology, through the new technological innovation of the "six arts" technology, the three core processes and key technologies of the three noodles and noodles of grinding noodles, combination, kneading, wake -up, noodles, and drying noodles are promoted to promote the overall improvement of the entire industry chain; and Through the new process of low -temperature and light milling, it obtains a special wheat flour raw material with uniform granularity and moderate starch damage. It uses micro -fermentation activity process to effectively activate endogenous enzymes and promote the transformation and enrichment of amino acids, minerals and volatile organic flavors.

On this basis, the active noodles developed on this have three characteristics of "easy to cook and not mix soup, not easy to put in the bowl, smooth and soft at the entrance". favorite.

"The key to micro -fermentation active noodles is low temperature micro -fermentation. The use of wheat endogenous enzyme fermentation to promote the formation of micropores to better retain nutrients and enrich the taste. In the future, the characteristics of food 'high -tech, full nutrition, intelligence, and sustainable'. "Yao Huiyuan, chief scientist of the Chinese Food and Oils Association.

In 2021, the number of Chinese noodle production lines was 850, and the production capacity had reached 10.5 million tons. The structural structure of the noodle industry is the main issue. Meng Suhe, deputy director of the expert committee, said, "In the red sea competition with hard -hearted noodles, Luhua's active noodles have entered the differentiated blue ocean and opened up the development path of micro -fermented soft bullet noodles. Luhua entered the noodle industry with its original industry chain innovation, which played a role in the healthy competition in the industry. This is a very important step. "

In addition, Academician Xu Weang, the director of the expert committee, also said, "Hanging noodles is the most popular popular product product, so the improvement of noodle making technology is very important. Luhua realizes the industrialization of traditional noodles, which is very amazing."

As one of the key countries of agricultural industrialization, in recent years, Luhua has deeply cultivated edible oil, condiments, rice noodles and other industries. Large pillar industry. At present, it has built eight demonstration production lines for the active noodle series to achieve a complete active noodle industry ecological chain.

In the future, Lu Hua will continue to lead innovation, with technology to become the driving force for enterprise development and industry progress, and continuously help the industry to climb new technological technological systems; More high -quality product experience and diverse choices for healthy life.

Special planning

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