非油炸方便面复水性改善的研究进展

Research Progress on Improvement of Rehydration of Non-fried Instant Noodles

非油炸方便面是通过热风、真空和微波等方法干燥,避免了油炸过程中带来的高热量、高油脂、营养物质被破坏等劣势,渐渐受到消费者的青睐。但是非油炸方便面的复水性差、复水时间长等缺点阻碍了其发展。该文重点综述添加剂和加工工艺对非油炸方便面复水性的影响,并对产业未来发展前景进行展望,旨在为生产复水性好和高品质的非油炸方便面提供理论参考。

Non-fried instant noodles may be dried by a variety of methods,such as hot air circulation,vacuum drying,and microwaving,avoiding the disadvantages of using a high calorie,high fat frying process that destructs food nutrients.Consequently,non-fried noodles have gradually gained the attention of consumers.However,non-fried instant noodles usually have poor rehydration characteristics and require long rehydration times.These poor properties have hindered their development.This paper reviewed the effects of additives and processing technologies on the rehydration of non-fried instant noodles.It also prospected the future development of the industry to provide a theoretical reference for the production of high quality non-fried instant noodles with good rehydration properties.