Effect of additives in soup on improving the quality of fried-free instant noodle
Fried-free instant noodle was dehydrated by hot air after steaming. The products have inferior property of rehydration and taste, because of the close-grained texture. The effects of emulsifiers and thickeners in soup on improving the quality of fried-free instant noodle were studied, and the optimum mixed improver was obtained by orthogonal design method. By using it, the time of rehydration was obviously shortened, the soup was thickening and the quality of noodle was improved.