| 摘要 |
PURPOSE:To obtain KANSUI (an alkaline aqueous solution containing potassium carbonate) imparting pale yellow color and giving unique taste and flavor to Chinese noodles when added to the raw flour in the preparation of the noodles, by mixing anhydrous potassium carbonate, crystalline sodium carbonate and a condensed phosphoric acid salt at specific ratios at room temperature. CONSTITUTION:The objective KANSUI can be produced by mixing 20-74wt.% of anhydrous potassium carbonate, 20-74wt.% of crystalline sodium carbonate and 6wt.% of a condensed phosphoric acid salt at room temperature. The condensed phosphoric acid salt is preferably composed of three kinds of salts. |
