Black Garlic Noodle Production Process -how to make black garlic noodle,

Raw Materials & Formulation

Ingredient	Ratio	Specification
High-gluten flour	100 parts	Protein content ≥12%
Black garlic powder	3-5 parts	≥80 mesh, moisture ≤8%
Salt	1-1.5 parts	Food grade
Water	28-32 parts	Purified water, hardness ≤100mg/L
Edible alkali	0.2-0.3 parts	Optional

Production Process Flow

1. Black Garlic Pretreatment

Steps:

1. Select intact black garlic without decay, remove peel
2. Slice black garlic into 3-5mm pieces
3. Dry at 60°C until moisture ≤8%
4. Grind using ultrafine grinder to 80-100 mesh
5. Sieving and vacuum packaging for storage

Key Parameters:

• Drying temperature: 60±2°C
• Drying time: 6-8 hours
• Grinding environment: RH ≤45%

2. Ingredient Mixing

Steps:

1. Weigh ingredients according to formula
2. Premix black garlic powder with 30% of flour
3. Add remaining flour and other ingredients
4. Mix for 15-20 minutes using 3D mixer

Quality Control Points:

• Mixing uniformity CV ≤5%
• Mixing temperature ≤25°C

3. Dough Mixing

Steps:

1. Transfer mixed powder to dough mixer
2. Slowly add 28-32% purified water (20-25°C)
3. Low-speed mixing for 5 minutes, then high-speed for 8-10 minutes
4. Endpoint: Dough forms uniform crumbs, holds shape when squeezed but breaks easily

Process Parameters:

• Mixing time: 15-20 minutes
• Dough temperature: 22-26°C
• Final moisture: 30±1%

4. Dough Resting

Steps:

1. Transfer dough to resting machine
2. Rest for 20-30 minutes
3. Slow stirring (5-8rpm) to prevent clumping

Purpose:

• Uniform water distribution
• Complete gluten network formation
• Improve dough processing properties

5. Sheeting & Forming

Steps:

1. Compound sheeting: Gradually reduce thickness through 3-5 roller pairs
2. Sheet thickness reduced from 4mm to 1mm
3. Cut into desired width (1-3mm) with cutting blades
4. Adjust blade angle for different noodle shapes

Parameter Control:

• Reduction ratio: ≤50% per pass
• Final sheet thickness: 0.8-1.2mm
• Roller speed: 0.3-0.5m/s

6. Drying

Steps:

1. Three-stage drying process:
   • Pre-drying: 25-30°C, RH 75-80%, 30 minutes
   • Main drying: 35-40°C, RH 55-60%, 2 hours
   • Final drying: 25-28°C, RH 45-50%, 1 hour
2. Final moisture content: 12-13%

7. Cutting & Packaging

Steps:

1. Cut to standard length (typically 20-25cm)
2. Weighing
3. Package with composite film (PA/PE)
4. Vacuum or nitrogen-flushed packaging

Packaging Requirements:

• Oxygen transmission rate ≤5cm³/m²·24h·0.1MPa
• Water vapor transmission rate ≤5g/m²·24h

Quality Control Points

Control Point	Standard	Test Method
Black garlic powder fineness	≥80 mesh	Sieving method
Mixing uniformity	CV ≤5%	Black garlic content test
Dough moisture	30±1%	Rapid moisture analyzer
Final product moisture	12-13%	GB 5009.3
Breakage rate	≤5%	Boiling test