Main Influencing Factors: Oil turnover rate, frying temperature, production continuity, timely separation of oil dregs, and use of antioxidants, etc.
Turnover Rate: In the process of making instant noodles, as the dough pieces are produced, some fat is carried away, necessitating the continuous addition of new oil to the frying pot. The time (in hours) required for the fat in the frying pot to be completely renewed by adding new oil is called the frying oil turnover time (or turnover rate).
Relationship between Frying Oil Rotation Time and Acid Value Increase: The shorter the frying oil rotation time, the lower the acid value of the fat, and the smaller the increase in acid value. Conversely, the longer the turnover time, the higher the acid value, and the greater the increase.
Frying Temperature of Instant Noodle Machine: Theoretically, the higher the temperature, the more prone to acidification. Therefore, high-temperature frying should be avoided in the process design. Our Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. has conducted research and experiments to reasonably design the oil temperature gradient and frying time of instant noodle machines, avoiding excessive high-temperature frying as much as possible during the cooking process.
Production and Continuity: Long-term continuous production has little effect on the lubricating fat. If various factors that cause oil sedimentation overlap, acidification will accelerate.
Immediate Separation of Oil Dregs: This is very important. There are generally several measures to ensure that the noodles entering the frying box are intact, to pour less sauce and auxiliary materials before entering the pot, including soy sauce and various auxiliary materials added to the noodles, such as green onions, chocolate powder, etc. Minimize product contamination.
Our Zhengzhou Dongfang Naomu Food Machinery Co., Ltd.instant noodle production line frying machine can automatically replenish oil, ensuring the stability of oil quantity during the frying process, improving frying efficiency, and food quality. It is also equipped with a drum-type filter machine, which is usually fixed next to the frying machine, filtering continuously while frying. It filters out particulate impurities and other harmful substances, thereby effectively inhibiting the increase in the acid value of frying oil and the production of peroxides.