According to Professor Hu Xiaosong, Ph.D. supervisor of the School of
Food Science and Nutritional Engineering, China Agricultural University,
Instant Noodles are often criticized by people who think eating is not
good for health mainly for the following reasons: Instant Noodles Instant Noodles,Quickserved Noodle,Instant Cup Noodles,Spontaneous Hot Beef Noodles GUYUAN XINYUE FOOD CO.,LTD. , http://www.xyamin.com
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However,
Professor Hu pointed out that compared with French fries, hamburgers
and other instant noodles in the fat content is not very high, with an
average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average
of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor
Hu said that when it comes to additives we talk about change, I think
it is not conducive to the health of the material, which is the concept
of a misunderstanding. The food industry can not do without thickeners, stabilizers and other
additives, the country allows the use of, are strictly tested to prove
harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor
Hu pointed out that all starch-based foods in the high-temperature
cooking (over 120 ℃) will produce this carcinogen, therefore, there
are french fries, instant noodles, there must be.
Apple four-layer cake
Process flow: raw material selection → processing → batching → cooking → drying → finished product packaging · Operation points? 1. Raw material selection: It is better to choose rich acids, such as red jade, to use seven mature, non-existent materials As well. 2. Raw material treatment: Peel the fresh fruit, slicing, and nucleus, and then beat it into a pulper to make a fine slurry, and use citric acid to adjust the slurry to a pH of 3 and reserve. 3. Ingredients: 24 kg of apple pulp, 22 kg of sugar, 4 kg of maltose syrup, 35 g of sodium benzoate, and 100 g of agar. ? Agar treatment: 100 g agar chopped, soaked in water for 4 hours, drain out, add 1 liter of water, slowly heated to a full melt into a thick glue solution. 4. Cooking: Mix the above materials in a pot, heat and boil for 10 minutes to 15 minutes, and pour hot into a square tray, spread into thin layers of 0.3 cm to 0.5 cm thick, and let stand. 5. Bake-to-type: The above-mentioned good shallow tray into the dryer at 60 °C to dry semi-dry tough sheet, after cooling, lifted, a piece of a stack of about 3 cm thick stack, and then cut into 35 cm small box. The sticky sugar powder was added to the baking tray and dried at 55°C until the water content did not exceed 18%. After cold packing. 6. Finished product packaging: Each cell block is tightly wrapped with cellophane and sealed with a transparent plastic box for every 10 cells. This product is not only used for direct consumption of candy, but also can be used as a recipe for “platter†recipes in restaurants, and frozen parcels can also be served after cold stores.