Study On Reforming Quality Of Instant Noodles Frying Oils

The study simulated frying process of the instant noodles, thorough study the frying process of changes on the palm oil quality; and treated the deteriorative frying oil by good Britesorb c935, and further study the process of changes on treated frying oil quality and the instant noodles absorb-oils rate; finally study the best process parameters on Britesorb c935 treated the frying oil, and study the instant noodles shelf life. The results showed:(1)Under the established temperature (140～145℃), palm oil fried after 18 hours its acid value increased obvious, peroxide value first increased and after decrease, saponification value fluctuate, and polar compounds, carbonyl value, polymer, phospholipid content, viscosity etc have all tended to increase;(2) Except saponification value, the changes of the oil indexes showed extremely notable relativity. This show that the frying oil process is an extremely complex physical and chemical processes, and the indexes of affecting the oil quality are causes and promote to each other;(3) Under the frying time (70±2s) certain conditions, instant noodles absob-oils rate is increase with frying time, which shows that the quality of frying oil changes affecting the absorb-oil rate of instant noodles;(4) Frying oil by Britesorb c935 treated quality has been remarkably improved, and instant noodles absorb-oils rate has reduced; experiments suggest that the frying oil by c935 treated be well to maintain the stability of the quality and prolong using life;(5) There is obvious linear correlation between instant noodles absorb-oils rate and frying oil acid value, saponification value, carbonyl value, polar compound value, polymer content and phospholipid content. Acid value and carbonyl value affect instant noodles absorb-oils rate indirectly but the others affect directly;(6) Identified the best process of the Britesorb c935 treating frying oil of forthcoming exceeding standard (summer standard AV≤1.4): addition 2.2%, processing temperature 80℃, stirring speed 290 rad / min, stirring time 15 min;(7) The instant noodles by the best process treated, its shelf life are extended 90 days; through the contrastive experiments shows that proper treat time can obvious prolong frying oil using time and improve the fried food shelf life.