Compare With Frying Instant Noodle And Drying Instant Noodle
Do you know how to compare with the fried instant noodle and dried instant noodle in noodle processing?
*Frying Instant Noodle
Frying is the most effective and convenient way to dry instant noodle. Fried the cooked noodle in the temperature of 140 to 160 degrees one to two minutes can decrease the water content to 1% to 2%. In this situation, eradicated the growth of bacteria and it can also be saved for a long time without spoilage after sealing. However, there is one question that it couldn’t avoid to contain lots of oil in the noodle because of frying, so excessive consumption in the long time will lead to obesity, and increase the risk of related disease of obesity, such as diabetes, cardiovascular, etc. Research has shown that the oil content can be dropped by adjusted the frying process, addition of quality modifier and so on. By the way, the content of acrylamide in fried noodles can be reduced by adjusting the frying process.
*Non-fried Instant Noodle
Both many people are disgusted with fat, frying instant noodle always be criticized because of that. Therefore, people more likely to choice drying instant noodle. However, non-fried instant noodle adopts the temperature of over 80 degrees hot air to dry the cooked noodle, which can decrease the water content to 10%, so as to be higher in preservation requirements for non-fried noodles, and can be stored for one year under the proper sealing packaging. The water content is much higher, the bacteria can grow that causes the noodle are easy to deteriorate. But cause the drying instant noodle without oil that can avoid the health concerns associated with fat.
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