Food and Fermentation Industries >

2010 , Vol. 36 >Issue 01: 97 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.01.028

Food and Fermentation Industries

Study on the Quality Improvement of Fried-free Soy Instant Noodle

  • Zhao Qiuyan ,
  • Song Lianjun ,
  • Qiao Mingwu
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Online published: 2010-01-25

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Abstract

The effect of millet flour,rice flour,wheat flour and several food additives on the hardness,rehydration rate and taste of soy instant noodle were studied.The optimum condition was obtained through the orthogonal experiment and it was :5% of rice flour,0.5% of arabic gum and 0.3% of stearin calcium lactate.The hardness,rehydration rate of soy instant noodle were improved.The taste was also good.

Key words： soy instant noodle; rehydration rate; sensor quality

Cite this article

Zhao Qiuyan , Song Lianjun , Qiao Mingwu . Study on the Quality Improvement of Fried-free Soy Instant Noodle[J]. Food and Fermentation Industries, 2010 , 36(01) : 97 -100 . DOI: 10.13995/j.cnki.11-1802/ts.2010.01.028

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