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產品詳細信息
面條改良劑

面條改良劑/Quality improvers for noodles

以優質磷酸鹽和膠體、酶制劑復配而成,可以有效地改善面條的彈性和延伸性。

    Mixed with phosphates, gel and enzymes that can increase the water swelling properties and elasticity, make the noodles taste smooth and pliable, resistant cooking & soaking.

 

產品名稱

應用范圍

建議用量

N601

雜糧面

面粉重量的0.2-0.5%

N602

非油炸方便面

面粉重量的0.2-0.5%

N603

生濕面制品

面粉重量的0.2-0.5%

N604

油炸方便面

面粉重量的0.2-0.5%

 

Product name

Range of application

Recommended dosage

N601

Cereal noodles

0.2-0.5% on flour weight.

N602

Non- fried instant noodles

0.2-0.5% on flour weight.

N603

Wet raw noodles

0.2-0.5% on flour weight.

N604

Fried noodles

0.2-0.5% on flour weight.

 

應用效果:

①提高面條的亮度和色澤的穩定性;

②增強面條的耐煮性;

③使面條更有彈性;

④提高了面條的持水能力和油水乳化能力。

 

Effect of application

①Improves brightness and colour stability of raw noodles or dough sheets during processing.

②Increase overcooking tolerance.

③Make noodles having elasticity taste.

④Emulsifying oil which improves moisture holding effect of raw noodle.

                                                                            

上海快三开将结果