| 摘要 |
PURPOSE:To improve the preservability of boiled noodles, remarkably, by the use of a preservative consisting of glycine, a glycerine fatty acid ester, and an alkali salt of an organic acid. CONSTITUTION:The objective preservative contains 20-85pts.wt. of glycine, 1- 10pts.wt. of a glycerine fatty acid ester, and 1-5pts.wt. of an alkali salt of an ororganic acid. The preservative is added to wheat flour, and the prepared boiled noodles are dipped in a cold or hot aqueous solution of the preservative for a short time. Immediately after the treatment, the noodles are sealed with a heat-resistance synthetic resin film, and stored. |
