Healthy instant noodles with low oil content and preparation method thereof
An instant noodle and healthy technology, which is applied in the field of food processing, can solve the problems that instant noodles are easy to produce oily clam taste, short storage time, and oil is easily deteriorated, etc., and achieves the effects of increasing noodle flavor, fast heating speed and cost saving.
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Embodiment 1
[0039] Example 1: The knife speed is 35 knives / min, the length of the oil tank is 0.5 meters, the oil temperature is 30°C, the wind speed is 5m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min;
Embodiment 2
[0040] Example 2: The knife speed is 45 knives / min, the length of the oil tank is 1 meter, the oil temperature is 45°C, the wind speed is 5m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min;
Embodiment 3
[0041] Example 3: The knife speed is 55 knives / min, the length of the oil tank is 2 meters, the oil temperature is 60°C, the wind speed is 6m / s to drain the oil, the far-infrared drying power is 20~50kW, the temperature is 120~160°C, and the drying and setting time is 20~ 40min.
[0042] Table 1: Indicators of finished instant noodles
[0043] instant noodles fried instant noodles Example 1 Example 2 Example 3 Oil content (%) 18.1 8.6 8.1 8.5 Moisture content (%) 4.2 5.0 4.0 4.5 Acid value (KOHmg / g) 1.1 0.35 0.24 0.30 Peroxide value (meq / Kg) 6.6 3.6 3.0 3.5 Rehydration time (min) 4 3.5 3 3
[0044] Table 2: Storage quality of instant noodles
[0045]
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