Lu Hua: Deep ploughing scientific and technological innovation, micro-fermentation technology to promote the upgrading of the noodle industry

On August 29th, the "Research and Development and Industrial Application of Key Technologies for Micro-fermented Active Noodles Processing" Scientific and Technological Achievement Evaluation Conference was held in Henan, and a jury composed of well-known scholars and experts such as Xu Weigang, academician of the Chinese Academy of Engineering, Meng Suhe, honorary chairman of the Chinese Society of Food Science and Technology, and other well-known scholars and experts reviewed the processing technology of Luhua micro-fermented active noodles
.

It is understood that since 2019, Luhua Group, together with Henan University of Technology and the China Academy of Agricultural Mechanization Sciences, has transformed its production technology and technology after in-depth research on traditional handmade noodles, created original micro-fermentation active noodle technology, restored handmade noodles with modern production, enhanced noodle activity, realized the integration of technology and product quality innovation, and promoted the innovation and development of
domestic noodle technology.

Through the research and comparison of traditional handmade hollow noodles handmade and semi-manual noodle making technology, Luhua's R&D team has achieved process improvement, pioneered the micro-fermentation active noodle processing technology, combined with low-temperature slow speed, repeated kneading processing technology, innovated core technology and equipment process parameters, and realized industrial production
.

With the core principle of maintaining product activity, it has strict requirements starting from raw materials and selects high-viability high-quality wheat to lay the foundation
for the research and development of micro-fermented active noodles.

The active noodles developed on this basis have three major characteristics: "easy to cook in the pot without mixing soup, resistant to putting in the bowl, smooth and soft in the mouth", and its improvement in noodle aroma and taste has been loved
by consumers.

"The key to micro-fermentation active noodle technology lies in low-temperature micro-fermentation, using wheat endogenous enzyme fermentation to promote microporous formation, better retain nutrients, and enrich the taste
.

In 2021, the number of noodle production lines in China will be 850, and the production capacity will reach 10.

In addition, Academician Xu Weigang, director of the expert committee, also said, "Noodles are the most popular mass noodle products, so the improvement of the noodle making process is very important
.

As one of the national key leading enterprises in agricultural industrialization, in recent years, Luhua has deeply cultivated many industries such as edible oil, condiments, rice noodles, etc.

In the future, Luhua will continue to be led by innovation, become the driving force for enterprise development and industry progress with technology, and continuously help the industry to climb the commanding heights of new process technology; At the same time, we continue to introduce healthy, delicious and nutritious high-quality products, bringing consumers more high-quality product experience and diversified choices for
healthy life.