BROWNING PREVENTIVE FOR NOODLE AND BROWNING PREVENTION USING THE SAME

摘要

PURPOSE:To prevent noodles from browning by adding to noodles a specified amount of a mixture of kojic acid and sodium L-ascorbate. CONSTITUTION:A mixture of kojic acid and sodium L-ascorbate at the weight ratio (1:1)-(1:10) is dissolved in water and the resulting solution is used in the production of noodles. Other ingredient(s) may be added to said aqueous solution. It is preferable that the contents of the kojic acid and sodium L-ascorbate in the noodles when finished be 0.05wt.%, respectively.