Instant Noodle & Frozen Food
Instant Noodle Production Line
New and expanding noodle brands that need one supplier for the whole line, from dough mixing to packing.
Sized to finished noodle blocks per hour at a set block weight
04 · Instant Noodle & Frozen Food — Production line
Starch Vermicelli Production Line
Makes glass noodles from bean or tuber starch by forming a cooked starch paste into strands, then setting, washing and drying them.
- Rating
- Sized to dried vermicelli output per hour, with starch input stated separately
- Versions
- Extruded vermicelli · Drop-through forming · Freeze-thaw washing
- Best for
- Producers of glass noodles and sweet potato or mung bean vermicelli for retail and food service
- Process chosen for your starch source, not one fixed recipe
- Strand clarity and boil resistance discussed before design
- Optional freeze-thaw step for strand separation
- Output stated on dried noodles, with starch input given separately
Short answer: A starch vermicelli production line turns mung bean, pea, potato or sweet potato starch into glass noodles: the starch is made into a paste, formed into strands by extrusion or by dropping through a perforated plate, cooked, set (often by freezing), washed and dried. The starch source and the clarity and boil resistance you want decide the route.
How it works
- Slurry and paste – starch is mixed with water; part of it is cooked to a binder and mixed back in to form a workable paste.
- Forming – the paste is extruded through a die, or allowed to fall through a perforated plate into boiling water.
- Cooking and cooling – strands are fully gelatinised, then cooled in water to firm up.
- Setting – strands are aged, and in many plants frozen and thawed, so the starch sets and they separate.
- Washing and loosening – strands are washed and separated.
- Drying and cutting – noodles are dried, cut to length and packed in bundles or bags.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Extruded | Steady output, compact layout | Die choice per diameter, paste consistency |
| Drop-through | Fine, very even strands, traditional texture | Hot water management, operator skill |
| Freeze-thaw washing | Better strand separation and texture | Refrigeration load and floor space |
The freeze-thaw step can be combined with either forming method. Drying is often the bottleneck: many traditional producers dry outdoors or in drying rooms, while a mechanical dryer gives steadier results year-round at the cost of energy and equipment.
What we need from you to quote
- Starch type, supplier specification and a sample if possible
- Strand diameter, length and bundle format
- Clarity and cooking resistance targets
- Drying approach: natural drying room or mechanical dryer
- Output in dried noodles per hour and running hours
- Site plan and utilities: power, steam, refrigeration, water and drainage
Where it sits in a line
Starch arrives as a purchased raw material in most plants. Cooking water and steam come from a food steam generator; the setting step can use a food freezer. Dried noodles can be finished in a hot air dryer and packed on a VFFS packaging machine. For noodles made from rice rather than starch, see the rice noodle production line.
Common configurations
- Option A
Extruded vermicelli
a starch dough is cooked and pressed through a die, a compact route for steady output.
- Option B
Drop-through forming
a starch paste falls through a perforated plate into hot water, the traditional way to form fine, even strands.
- Option C
Freeze-thaw washing
strands are frozen, thawed and washed to separate them and improve texture before drying.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Starch source (mung bean, pea, potato, sweet potato or a blend) and its quality
- 02Strand diameter and cut length
- 03Clarity required of the finished noodle
- 04Cooking resistance: how long strands must hold up when boiled
- 05Drying time and the drying space or dryer available
Frequently asked questions
Which starch makes the best glass noodles?
Mung bean and pea starch are known for clear, firm noodles; potato and sweet potato starch are widely used and cost less. Many producers blend starches. The choice changes the process settings, so tell us what you plan to use.
Why is a freezing step used in vermicelli production?
Freezing and thawing the cooked strands helps the starch set and makes the noodles separate cleanly without sticking. Whether you need it depends on the starch and the forming method.
What affects the clarity of the noodles?
Starch purity, how fully the starch is cooked, water quality and drying conditions. We discuss your clarity target and check sample starch before fixing the line.
Get a quote for the Starch Vermicelli Production Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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