Antistaling agent for uncooked wet noodle

Abstract

Disclosed is a fresh-keeping agent for wet noodles, which is prepared from the constituents of ethanol (ml), methyl glycol (ml) and sodium chloride by the ratio of 1 : 0.7-1.1 : 1.2-1.5. The amount of the fresh-keeping agent is 7-8% of weight of the flour.

Description

technical field [0001] The invention relates to a food additive, in particular to a fresh-keeping agent for wet noodles. Background technique [0002] China's traditional eating habits have strong vitality. Although noodle products such as instant noodles and dried noodles have occupied a certain market, people are still willing to go to the farmer's market to buy fresh wet noodles rolled on site due to considerations such as nutrition and taste. Even the "new army" of instant noodles - LL noodles (long life noodles, also known as wet instant noodles, udon noodles, fresh instant noodles), it is difficult to change people's habit of pursuing natural taste. After all, instant noodles are people's emergency food, and they cannot change people's traditional staple food habits. Therefore, postgraduate wet noodles have a good prospect. However, due to the high moisture content of raw wet noodles, it is easy to go moldy when stored at room temperature and cannot be eaten. Usual...

AI Technical Summary

Problems solved by technology

However, there is no record of adding preservatives in wet noodles

The problem with the commonly used food preservatives at present is that the required pH is low or the formula contains a variety of preservatives, which is not suitable for adding to wet noodles. The low pH will affect the taste of noodles, and the combination of various preservatives The production process is cumbersome and the cost will increase accordingly

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