| 摘要 |
PURPOSE:To prevent the green discoloration of noodle, easily and economically, and to achieve stable coloring of noodle, by adding the yellow pigment of gardenia in combination with a substance to inhibit the enzymatic action of wheat flour. CONSTITUTION:Noodle is colored with the yellow pigment of gardenia in combination with a substance to inhibit the enzymatic action in wheat flour (beta-glucosidase-inhibiting substance). The inhibiting substance is, e.g. formaldehyde, heavy metals, mercuric p-hydroxybenzoate, gluconolactone, p-hydroxyphenyl acetoaldoxime, isoflavonoid, etc., preferably glucono-delta-lactone designated as a food additive. The green discoloration of noodle can be prevented and the stable coloring can be achieved by an extremely easy and economical method. |
