(1), as a healthy food, has been well received. Comparing the nutritional components of fried instant noodles with white rice, we can find that the protein content of fried instant noodles is 3.8 times higher than that of white rice 1.7 times, calcium is 3.8 times higher and iron is 2 times higher.
(2) The fried instant noodles have balanced nutrition. The lipid content of so-called fast food such as hamburgers and doughnuts exceeds 50%, while the lipid content of fried instant noodles is about 25%. In addition, it can also be used with various foods, such as instant noodles and fried noodles, which can be used as a choice to achieve an ideal nutritional balance.
(3) Ensure proper growth energy, especially for growing children. 100 g fried instant noodles can ensure the energy equivalent to 1 256 kJ~ 1 675 kJ, and can also help healthy eating and living habits. Because fried instant noodles are processed from wheat flour and palm oil, both of which are plant raw materials, they are very suitable for developing children. In sports nutrition, it is suggested to eat more foods with protein content of 15%, fat content of 5% ~ 10% and carbohydrate content of 40%, which can effectively exercise muscles and improve endurance. In addition, according to the viewpoint of nutrition, the content of protein is 15%, the content of lipid is 25%, and the content of carbohydrate is 60%, so the fried instant noodles are very close to this ideal nutritional balanced product.
(4) The main component of fried instant noodles is carbohydrates, which means that it is also effective for energy supplement in daily life. Moreover, the fried instant noodles with carbohydrates as the main body not only help digestion and absorption, but also fight hunger and have a certain effect on weight loss. If the fried instant noodles made of wheat flour are 100 g when dried, they can be increased to more than 2.4 times after being brewed with boiling water. Although the energy intake is relatively small, there is a sense of satisfaction after eating.
2. Non-fried instant noodles
(1) manufacturing method The calendering and slicing technology of non-fried instant noodles is basically the same as that of fried instant noodles, with the main difference that the former is made by hot air drying. Therefore, compared with fried instant noodles, noodles have delicate texture and can reach the flavor and taste that fried instant noodles do not have. However, compared with oil thermal drying technology, this hot air drying technology has long drying time and high drying cost, which makes fried instant noodles more economical.
(2) Among the main nutritional components of fried instant noodles and non-fried instant noodles, the carbohydrate content is 60%, and the protein content is 7.4% ~ 12.9%. Although the products are different, there is almost no difference. However, there are great differences in moisture and lipid between fried instant noodles and non-fried instant noodles: the moisture content of fried instant noodles is below 10%, and that of non-fried instant noodles is below 14.5%; In terms of lipids, fried instant noodles account for about 20%, and non-fried instant noodles account for 4% ~ 5%, which is equivalent to about 25% of fried instant noodles.
Features Compared with fried instant noodles, non-fried instant noodles have the following characteristics: ① longer drying time and fine texture; (2) In order to shorten the drying time and cooking time, the noodle line is thinner; (3) Less oil content, close to raw noodles, and light taste. These characteristics can be extended by adding oily soup; ④ The reason why fried instant noodles and non-fried instant noodles can be preserved for a long time is mainly because the water content is reduced and the water activity is controlled below 0.7, so there is no need to worry about microbial reproduction.