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面条改良剂
    发布时间: 2020-03-23 15:05    

面条改良剂/Quality improvers for noodles

以优质磷酸盐和胶体、酶制剂复配而成,可以有效地改善面条的弹性和延伸性。

    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.




应用效果:

①提高面条的亮度和色泽的稳定性;

②增强面条的耐煮性;

③使面条更有弹性;

④提高了面条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.