Processing Technology and Antioxidant Activities of Deep-fried Instant Carrot Noodles

The wheat flour and carrot as main raw materials,the effects of carrot addition,dough fermentation time,frying temperature and frying time on the sensory quality of deep-fried instant carrot noodles were investigated.The effects of carrot addition on the antioxidation of deep-fried instant noodles were investigated with peroxide value(POV),acid value(AV)and thiobarbituric acid value(TBA)as the index. The results showed that the sensory score of deep-fried instant noodles was highest when the addition of carrot was up to 4%. The optimal technological parameters were determined as follows:dough fermentation time 20 min,frying temperature 150 ℃,frying time 90 s. The results of anti-oxidation experiments showed that the POV and AV of deep-fried instant noodles were effectively controlled within the standard range when the addition of carrot was up to 4%,the TBA were significantly lower for added carrot than for no added carrot(CK)during ten testing days.Therefore,the carrot were added to the deep-fried instant noodles,the flavor and antioxidant effect were improved.