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Help CenterWhat Is The Classification And Development Trend Of Instant Noodle Production Line?
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What Is The Classification And Development Trend Of Instant Noodle Production Line? The drying speed is fast (about 70s to complete the drying), and the gelatinization degree is high (the starch gelatinization rate is more than 85%). The noodles have a porous interior due to rapid evaporation and dehydration in a short time, so the product has good rehydration and is in wastewater. It can be eaten after soaking for 3 minutes, with high convenience and pleasant frying fragrance. But because the product contains 20%-24% oil, the cost is high. In addition, despite the use of palm oil with a higher content of saturated fatty acids. However, after a period of storage, oxidative rancidity will still occur, resulting in greasy taste, which significantly reduces the taste and taste of the product, so the storage period of fried instant noodles is shorter.
Boiled instant noodles (also known as fresh instant noodles), it caters to the tastes of different consumers and meets the consumption requirements of different grades. Convenient to eat, boiled instant noodles have more advantages over air-dried noodles and fried instant noodles: its rehydration time is short and it is more convenient to eat: long-term consumption without frying is good for human health, especially popular among young people. : There are many ways to eat, you can make noodle soup, cold salad, or stir-fry. Each way of eating has a different taste.
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