Development Of Non-fried Puffed Instant Noodles And Its Nutritional And Hygienic Evaluation

Instant noodles can be divided into fried and non-fried according to the production process.Fried instant noodles occupy most of the market for a long time with its richness,convenience and unique sensory quality.However,with the enhancement of people's health awareness,consumers are gradually aware the drawbacks of fried instant noodles such as high-fat,high-calorie,nutrient damage,etc.while the homogenization of production process,production principle and taste.As a result,consumers began to selectively avoid fried instant noodles,while preferring non-fried instant noodles.In recent years,the market share of non-fried instant noodles has steadily increased.However,traditional non-fried instant noodles also have quality problems such as poor rehydration,low maturity and poor gluten strength,which greatly limits the development of non-fried instant noodles.In this study,the non-fried instant noodles are produced by hot air-explosion puffing drying combined technology.Firstly,the best formula of non-fried puffed instant noodles special composite powder is obtained.On this basis,we optimize the process parameters of non-fried instant noodles produced by hot air-explosion puffing drying combined technology.Then comprehensively analyze and evaluate of the food quality,nutrient composition,health and safety of non-fried puffed instant noodles.Finally,the first-stage kinetic model was used to predict the shelf life of instant noodles.The research aims to provide ideal products for the instant noodle industry,and also provide theoretical basis for the standardized and industrialized production of non-fried puffed instant noodles1 The best formula for non-fried puffed instant noodle complex powderBased on the single factor experiment,the comprehensive scores of wet gluten content,dough stabilization time,dough stretch area and essential amino acid index(EAAI)were used as the evaluation values.The orthogonal experiment was used to optimize the special composite powder recipe of non-fried puffed instant noodles.The results showed that the best formula of non-fried puffed instant noodle complex powder was 1%of compound phosphate,3%of gluten powder,15%of corn flour and 8%of modified starch.Under this condition,the dough stretched area was 3489.3 g·mm,the dough stabilization time was 13.6 min,the sensory score was 86.7,the EAAI was 13.51,and the comprehensive score was 0.9675,which quality was significantly improved compared with the raw material powder(p<0.05).2 Optimization of production process for non-fried puffed instant noodlesThe Plackett-Burman test,the steepest climbing test and Box-Behnken response surface experiment were used to optimize the process of producing non-fried instant noodles by hot air-explosion puffing drying combined technology.Plackett-Burman experiment screened three important parameters of non-fried instant noodles that hot air time,puffing temperature and puffing time.The steepest climbing test determined that the hot air time of 35 min,expansion temperature of 75? and expansion time of 85 min were the central points for the next optimization of response surface.The Box-Behnken response surface experiment showed that the optimum process was hot air pre-drying temperature 75?,hot air time 36 min,expansion temperature 75?,expansion time 87 min,drainage time 5 min.The non-fried instant noodles produced under these conditions were significantly better than the control group in rehydration,texture index and sensory score(p<0.05).3 Analysis of food quality and nutrient composition of non-fried puffed instant noodlesAccording to the relevant national standards,the food quality and nutrients of non-fried puffed instant noodles were measured and analyzed.The results of food quality test showed that the reconstituted time of the cake was 4.88 min,the dry matter loss rate was 4.35%,the boiling water absorption rate was 134.21%,the broken strip rate was 0,and the Iodine absorbance value was 0.389 A.The sensory score has the strongest correlation with the cohesiveness of the texture characteristics of the noodle(r=0.947,p<0.01),and the cohesive force can be used as the first choice for evaluating the quality of non-fried puffing.Nutritional analysis showed that each 100g product contained energy of 1622kJ,moisture 6.318g,protein 11.388g,fat 2.11g,total ash 0.906g,carbohydrate 79.21g,calcium 59.25mg,magnesium 37.575mg,phosphorus 136.775 Mg,potassium 54.225 mg,sodium 214.55 mg,iron 30.245 mg.The product help to protect the daily demand for phosphorus and sodium,but there is an excessive risk of iron intake.The results of amino acid evaluation showed that the total amount of amino acids in non-fried puffed instant noodles was 11.19%,the highest content was Glu,up to 4.41g/100g,and the lowest content was Trp,only 0.13 g/100g.The ratio of product EAA/NEAA is 40.98%,less than 60%,so the non-fried instant noodles produced in this study are not high quality protein sources.There is an imbalance in the amino acid composition of the product,and lysine is the first limiting amino acid.4 Hygienic safety evaluation of non-fried puffed instant noodlesThe physical and chemical indicators,microbial indicators of non-fried puffed instant noodles were tested according to relevant national standards.The results of physical and chemical indicators showed that the non-fried puffed instant noodles had a content of moisture 6.318 g/100 g,chromium 0.919 mg/kg,arsenic 0.117 mg/kg,cadmium0.00853 mg/kg and lead 0.148 mg/kg,which meets the national food safety standards.However,the heavy metal chromium has a large risk of contamination.The results of microbial indicators showed that the colonies number of the product was 0.97x 103 CFU,and pathogenic bacteria such as coliform,salmonella and staphylococcus aureus were not detected,which met the national food safety standards.5 Shelf life prediction of non-fried puffed instant noodlesThe shelf life of non-fried puffed instant noodles was predicted using the kinetic equation.The results showed that when storing non-fried instant noodles at three different temperatures of 30?,35? and 40?,the colonies number of product and moisture content increased gradually with time.While the higher the temperature,the faster the index rises and the difference is significant(p<0.05).This change is consistent with the first-order kinetic reaction equation.According to the Arrhenius equation,the pre-exponential factors k0 corresponding to the colonies number and water content are 9.52 and 103.74,and the activation energy Ea is 17.06 kJ/mol and 24.93 kJ/mol,respectively.Using the shelf life prediction model to calculate the shelf life of non-fried puffed instant noodles at 37? and 42?,and the relative errors were-5.47%and-7.96%,respectively,which is less than 10%can proves that the model has higher accuracy.It can be further inferred that the shelf life of non-fried puffed instant noodles is 212 d at 20?and 179d at 25?,respectively.