Study On The Effect Of Antioxidants On Quality Of Instant Noodle Fried Palm Oil

Fried instant noodles were popular foods in recent years,which were popular with people for their unique flavor and texture.Frying was an important process for making instant noodles.As a relatively stable oil,palm oil was widely used in the production of fried instant noodles.This study investigated the effect of antioxidants on the quality of instant noodles fried palm oil.Based on the basic indicators of acid value,peroxide value and stabilization time,the effects of single antioxidants and complex antioxidants on oil quality during frying for 4 days were studied.and the effect of antioxidants on the quality of oils was further explored.Based on that,the effect of antioxidants on the shelf life of instant noodles was analyzed.The main conclusions are as follows:1 The results of single antioxidant experiment showed that the acid value and peroxide value of oil increased as frying time arising,and the stabilization time showed a decreasing trend.Addition of antioxidants could make oil quality go bad slowly,while different antioxidants had different retardation abilities.Among the additives,TBHQ and Ascorbyl palmitate had the best effects,followed by BHA and BHT,and then V_E.2 Based on the single antioxidant experiment,the effects of BHT,TBHQ and ascorbyl palmitate on the quality of instant noodles fried palm oil were studied.It was found that compound antioxidants can greatly delay the deterioration of oil quality during frying.Among the additions,frying oil stabilizers were more effective in delaying the rise of acid value during frying.TBHQ mixed with citroglycerides,and BHT mixed with TBHQ and citroglycerides,could significantly delay the increase of the peroxidation value of palm oil during the frying process.BHT mixed with TBHQ and citroglycerides had a significant effect on delaying the decrease of palm oil stability time.3 The adding ways of antioxidants had influences on the stability of frying palm oil.Adding antioxidants at the third day of the experiment could not delaying the deterioration of the oil significantly;adding half-antioxidants before and during the experiment could effectively reduce the acid value of the oil,and increase the peroxide value,and reduce the stabilization time.4 Adding antioxidants to the palm oil and the flour can extend the shelf life of instant noodles at the third and fourth days of frying.Further optimize of the addition ratio was done,and find that the instant noodle had a longer shelf life when the ratio is 2:1(oil:surface).