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Since its invention, instant noodles have been favored by many consumers for their convenience and deliciousness. However, in the past two years, the rise of the take-away industry has brought a huge impact to the instant noodle market. The instant noodle market, which was controversial because of non-nutrition and other issues, is in a low tide. In order to improve the consumer market environment, many companies have adjusted their business strategies to adapt to the trend of high-end and healthy. The recovery of the instant noodle market has also brought development opportunities and challenges to the relevant drying equipment market.
According to the data of the China Industrial Research Institute, China's instant noodle market bottomed out in 2016 after a period of continuous low tide, with a total market sales of 38.5 billion copies. After that, the strategic adjustment of the production enterprises made the instant noodle market start to rise steadily. In 2018, the total output of the instant noodle industry in China was 7,942,200 tons, and the sales volume of instant noodles reached 40 billion. Industry organizations predict that the domestic instant noodle market will continue to expand in 2019, and sales will exceed 40 billion.
To a certain extent, the instant noodle market has shown that the high-end and healthy strategies of the company have achieved results. According to the data of the instant noodle market segment, in the first half of 2018, the sales volume of container surface and high price bag surface accounted for 34%, and the sales volume of high end face reached 14%, much higher than the 7% of the medium price. 5% of the price. In 2017/2018, container surface and high-priced bag sales increased by 8.1% and 9.5% year-on-year, and the high end face reached 29.6%.
So where are these so-called high end faces? First of all, the production process of the pastry cake was upgraded, the traditional frying process was abandoned, and microwave drying, hot air drying and other equipment were used for the production. The use of microwave drying equipment mainly uses electromagnetic waves to dry the noodles from the inside to the outside. The prepared cake has a short brewing time and a very strong rehydration, but its requirements for flour are very high, otherwise the taste will be greatly reduced. The hot air drying equipment uses hot air as a medium to dry the noodles. The cakes produced by the cake are fine in taste, and the flavor and taste are very novel, but it takes a lot of time to produce and the cake is rehydrated slowly.
In this regard, relevant enterprises should thoroughly study the characteristics of materials when manufacturing equipment, improve and upgrade drying technology while mastering the characteristics of materials, and research and develop drying equipment that adapts to the production of raw materials and improves the quality of products, such as the use of pastry materials. On the basis of production, it enhances its rehydration, improves the taste and reduces production time. In addition, in the technological innovation, drying equipment should pay attention to energy conservation, reduce production costs and achieve green production.
In addition to upgrading the production process of dough cakes, instant noodle companies have also improved the processing technology of vegetable bags. According to industry insiders, the production of traditional vegetable bags is usually in the form of hot air drying. In order to retain more nutrients and improve the quality of vegetable bags, many instant noodle manufacturers have begun to use vacuum freeze-drying equipment for production.
The vacuum freeze-drying device performs the rapid drying of the moisture in the frozen material in a vacuum environment for drying. Vacuum freeze-drying can largely preserve the original color, taste and nutrients of the material. The vacuum freeze-dried material will become porous and have better rehydration. However, for the moment, the freeze-drying cost of vacuum freeze-drying equipment in China is relatively high. How to effectively reduce the freeze-drying cost is a problem that relevant enterprises need to solve. In addition, the development of continuous freeze-drying equipment to achieve automatic control of equipment is also one of the development directions of freeze-drying equipment.
The high-end development of the instant noodle market has promoted the drying equipment market. At present, the number of drying equipment manufacturers in China is increasing. Relevant enterprises must upgrade their technical level, work hard on technology and quality, and win higher customer attention. Occupy more market share in the fierce market competition.
According to the data of the China Industrial Research Institute, China's instant noodle market bottomed out in 2016 after a period of continuous low tide, with a total market sales of 38.5 billion copies. After that, the strategic adjustment of the production enterprises made the instant noodle market start to rise steadily. In 2018, the total output of the instant noodle industry in China was 7,942,200 tons, and the sales volume of instant noodles reached 40 billion. Industry organizations predict that the domestic instant noodle market will continue to expand in 2019, and sales will exceed 40 billion.
To a certain extent, the instant noodle market has shown that the high-end and healthy strategies of the company have achieved results. According to the data of the instant noodle market segment, in the first half of 2018, the sales volume of container surface and high price bag surface accounted for 34%, and the sales volume of high end face reached 14%, much higher than the 7% of the medium price. 5% of the price. In 2017/2018, container surface and high-priced bag sales increased by 8.1% and 9.5% year-on-year, and the high end face reached 29.6%.
So where are these so-called high end faces? First of all, the production process of the pastry cake was upgraded, the traditional frying process was abandoned, and microwave drying, hot air drying and other equipment were used for the production. The use of microwave drying equipment mainly uses electromagnetic waves to dry the noodles from the inside to the outside. The prepared cake has a short brewing time and a very strong rehydration, but its requirements for flour are very high, otherwise the taste will be greatly reduced. The hot air drying equipment uses hot air as a medium to dry the noodles. The cakes produced by the cake are fine in taste, and the flavor and taste are very novel, but it takes a lot of time to produce and the cake is rehydrated slowly.
In this regard, relevant enterprises should thoroughly study the characteristics of materials when manufacturing equipment, improve and upgrade drying technology while mastering the characteristics of materials, and research and develop drying equipment that adapts to the production of raw materials and improves the quality of products, such as the use of pastry materials. On the basis of production, it enhances its rehydration, improves the taste and reduces production time. In addition, in the technological innovation, drying equipment should pay attention to energy conservation, reduce production costs and achieve green production.
In addition to upgrading the production process of dough cakes, instant noodle companies have also improved the processing technology of vegetable bags. According to industry insiders, the production of traditional vegetable bags is usually in the form of hot air drying. In order to retain more nutrients and improve the quality of vegetable bags, many instant noodle manufacturers have begun to use vacuum freeze-drying equipment for production.
The vacuum freeze-drying device performs the rapid drying of the moisture in the frozen material in a vacuum environment for drying. Vacuum freeze-drying can largely preserve the original color, taste and nutrients of the material. The vacuum freeze-dried material will become porous and have better rehydration. However, for the moment, the freeze-drying cost of vacuum freeze-drying equipment in China is relatively high. How to effectively reduce the freeze-drying cost is a problem that relevant enterprises need to solve. In addition, the development of continuous freeze-drying equipment to achieve automatic control of equipment is also one of the development directions of freeze-drying equipment.
The high-end development of the instant noodle market has promoted the drying equipment market. At present, the number of drying equipment manufacturers in China is increasing. Relevant enterprises must upgrade their technical level, work hard on technology and quality, and win higher customer attention. Occupy more market share in the fierce market competition.
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