Nrog cov neeg nyob rau hauv kev txhim kho, lawv muaj qhov yuav tsum tau tshiab rau cov noodle zoo, xws li saj, tsw, nutrient nqi, thiab lwm yam. Muaj ntau yam khoom siv tau tsim thiab siv hauv tsev thiab sab nraud tuaj yeem ua rau cov kev xav tau ntawm cov khoom zoo nkauj thiab ntau yam kev noj haus thiab kev noj qab haus huv.
Txawv lub teb chaws yuav ntxiv ntau additive nyob rau hauv lub noodle qhuav. Niaj hnub no kuv yuav qhia ib co ntau hom siv hauv Nyij Pooj.
Papain
Papain yog muag raws li tus stabilizer hauv Nyiv, siv 0.005% ntawm cov hmoov nplej, uas tuaj yeem tiv thaiv kom tsis txhob muaj cov noodle viscosity thiab nce ntawm hardening thiab brittleness tom qab ntxiv.
Cov qoob loo zoo protein ntau
Ntxiv cov hmoov nplej muaj protein ntau nrog salty thiab sorbitol tuaj yeem ua rau cov noodle viscoelasticity, hloov tus saj thiab txhim kho qhov tsw. Nce zog noodle lub zog yog yooj yim ua, lub noodle yuav refined thiab lub zog yog zoo, cov khoom tsis sib haum yog tsawg dua.
Soybean protein
Ntxiv 0.1% mus rau 1% tsis kho tsis zoo tag nrho hmoov noom hmoov tuaj yeem ua kom hmoov nplej, uas muaj amylase, lipase, urease thiab lipoxygenase. Lipoxygenase yog qhov zoo tshaj plaws rau cov hmoov nplej.
Qe protein
Feem ntau, ntxiv 0.5% qe protein ntau tuaj yeem ua rau cov noodle nqi muaj txiaj ntsig thiab tsw, siv cov kev ua haujlwm ntawm kev sib zog thaum muaj cua sov, nws tuaj yeem hloov tus saj thiab txhim kho cov noodles smoothness.
