Price of food grade noodle preservative preservative

  Noodle preservative 40 yuan / kg 25 kg / Bag Product Name: Compound noodle preservative
Model: food grade ,
Packing: 1 kg per bag or 25 kg per bag (lined with polyethylene bag) from 1 kg
Properties: white powder to light yellow powder
1、 Product introduction
  The product is scientifically compounded with a variety of food grade raw materials such as preservatives, lysozyme and natural plant preservatives
This product is fine, dry and smooth white powder or crystal
All ingredients are pure natural raw materials
They are typical green food additives with small amount and remarkable effect
They have no side effects on human body and have certain nutritional value

2、 Main ingredients:
Calcium propionate, sodium ascorbate, nisin, lysozyme, compound phosphate, cyclodextrin, modified starch

3、 Main functions:
1
It can effectively prevent the noodles from Ha flavor and sour taste due to fat oxidation, prolong the fresh-keeping period of noodles for 10-15 days, and freeze can prolong the fresh-keeping time

2
It can maintain the natural color of noodles for a long time, prevent Maillard reaction of noodles due to oxidation, and do not change color or recolor

3
Increase the elasticity and toughness of noodles, so that the noodles can be continuously sliced, non stick, non paste soup, smooth and chewy

4
It can significantly improve the water holding capacity of noodles and prevent noodles from drying, cracking and peeling during storage

4、 Scope of application:
It is suitable for all kinds of wet noodles, stewed noodles, vermicelli, dumpling skin, cold skin, rice skin, steamed bread, steamed stuffed bun, etc
it is also used for the preservation of bread and cakes

5、 Usage:
1
When the flour mill is used, it can be added in the finished product auger through the feeder or in the flour mixing system

2
When used in processing workshops such as noodle factories, it can be added by dry method, and the product can be fully mixed with noodle base powder
At the same time, pay attention to the appropriate amount of water, so as not to affect the fresh-keeping effect of preservative by adding too much or too little water
(some customers are used to adding by wet method
The preservative contains a variety of raw materials, which affects the full water absorption of flour
The premise is that the preservative can have a good use effect as long as it is mixed evenly)

6、 Amount added:
The recommended addition amount of noodle factory is: 2-4 / 1000 (based on the amount of flour)
The specific amount should be adjusted according to the flour quality requirements
Add more new wheat flour and reduce the amount of old wheat flour
It should be put into mass production after many tests to determine the amount
Avoid unnecessary production costs

 
Zhengzhou Yuxing Food Additive Co
, Ltd
welcomes new and old customers to inquire, place orders and negotiate!
 
7、 Period of validity: store in a cool, ventilated and dry place for sealed storage
The period of validity is 2 years

8、 Storage and transportation: sealed storage in a dry and ventilated place
Do not store and transport with flammable, explosive, toxic and harmful substances