Can noodle manufacturers add food additive sodium tripolyphosphate to improve the quality?

 Noodles are nutritious and delicious, convenient and fast, and can nourish the stomach and body. In the north of China, there is a saying that "you can have no rice a day, but you can't have no noodles a day". It can be seen that stewed noodles, mixed noodles and soup noodles are indispensable food for northerners. Nowadays, people pursue a healthy diet, especially when there are strict standards for three meals a day. The color and taste of noodles need to be noticed in production. Can the quality of noodles be improved by adding food additive sodium tripolyphosphate in production and processing?


Let's look at the application of food additive sodium tripolyphosphate in noodles:

1. The food additive sodium tripolyphosphate can improve the quality of flour products, improve the network structure of dough and gluten, enhance the elasticity and viscoelasticity of dough, increase the gas holding capacity of dough, make the volume of bread and noodles larger, the internal phase organization more uniform, reduce the breaking rate of noodles, and increase the bite strength and cooking resistance of noodles.

2. During production and processing, add food additive sodium tripolyphosphate to improve the taste of flour products, delay the aging of bread and steamed bread, and make the noodles smoother and stronger.

3. Add food grade sodium tripolyphosphate to improve the appearance of flour products. For noodles and pasta (dumplings and wonton), it can make the appearance brighter and neat, and give transparent texture; in fried flour products, it can reduce the generation of bubbles and make the surface smoother; for fermented flour products, it can delay the evaporation of water on the surface, so as to keep bread and steamed bread moist for a long time, and it is not easy to drop slag and chips.

4. Adding food additive sodium tripolyphosphate can effectively improve the yield: when adding food grade sodium tripolyphosphate, increase 2-10% water volume as required, and the yield can be increased by 2-10%. 5. Extended shelf life: the shelf life of bread and steamed bread can be extended by 1-3 days.


In order to use the synergistic effect of various phosphates to improve noodles. In the production of vermicelli, food grade sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and other compound phosphates are mostly used to replace single phosphate, which makes the noodles have a long shelf life and easy to store, but also leads to a relatively long cooking time.

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