METHOD FOR PRODUCING RAMEN OF WHICH ACIDIFICATION IS RETARDED BY USING APPLE POMACE DIETARY FIBER

摘要

PURPOSE: A method for producing ramen by using dietary fiber made from apple pomace generated from the manufacture of juice, vinegar or wine is provided, to enhance mouthfeel of ramen, retard acidification of the ramen and prevent environmental pollution by recycling the apple pomace. CONSTITUTION: The method includes the following steps of: (i) hot air drying apple pomace to contain 2-30wt% of water and storing; (ii) getting dietary fiber of the apple pomace by pressurizing, forming, drying, sterilizing and cooling the dried apple meal under a condition of 100-180deg.C, 180-270rpm, 10-30wt% of added water amount and 150-300kwh/ton of SME and pulverizing the processed apple meal into a size of less than 1mm; (iii) adding less than 10wt% of the resulting dietary fiber to raw materials of ramen and mixing well; and (iv) forming noodles of ramen with the dietary fiber mixture without any antioxidant, cutting, steaming, frying, air cooling and packing the ramen.