Abstract:A kind of non-fried instant noodles was developed by using hot-air drying technology to make their inside micropores, and thus improve their rehydration property. Effects of drying temperature, drying time, and air velocity on the quality of instant noodles were investigated. Based on the results of single-factor tests, the optimum process parameters for drying instant noodles were obtained through orthogonal experiment design, and they were 160 ℃, 120 s, and 21 m/s for drying temperature, drying time, and air velocity, respectively. The rehydration time (211 s) of micro-pored instant noodles made under optimum parameters was shorter than 4 min, and contains no external fat. The fat content was less than 1%, the moisture content is 4.33%. Their eating quality was superior to the traditional non-fried instant noodles, and could be comparable to that of the control, fried instant noodles. Microstructure of instant noodles was visualized by using a scanning electron microscope. It was found that the surface of micro-pored instant noodles developed with hot-air drying technology was smooth, and the interior was microporous, which created the foundation for noodles to have a quick rehydration property.
