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What kind of noodles are good noodle? Learn a few tricks to pick out good noodles

Classification:
News
Author:
DONGFANG NAOMU
Source:
www.noodlemachinery.com
Release time:
2019/07/29
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DONGFANG NAOMU-Professional noodle machine manufacturer

Main business: instant noodle machineinstant noodle production lineinstant noodle equipmentnonfried instant noodle machinenonfried noodle production line; fresh ramen noodle machine, fresh noodle production linefresh noodle equipmentstick noodle machinestick noodle production linestick noodle equipment and so on.

What kind of noodles are good noodle? Learn a few tricks to pick out good noodles
 
Vegetable noodles, eggs noodles, grains noodles...... Nowadays, the variety of hanging noodles on the market is various, dazzling people, what kind of is good hanging noodles? How to choose?
 
Question 1: is the whiter the noodle, the better?
Answer: white noodles can arouse appetite and desire to buy, but the color of natural flour should be yellow and dark, white noodles are either processed by oxidant, which oxidizes the yellow carotenoids contained in them; Or the flour is so finely made that it removes too much of its nutrient-rich outer layer, making it whiter. We recommend that you choose slightly dark, yellow noodles.
 
Question 2: are colorful vegetable noodles and egg noodles more nutritious than ordinary noodles?
Answer: green vegetable noodles, orange carrot noodles... Nowadays, there are many noodles on the market with various nutrition claims. The noodles, which are made with vegetable juice, are rich in chlorophyll and carotene, but these break down easily in light, making them lighter and less nutritious over time. Whether it is mushrooms, spinach, celery or tomatoes, after beating juice, flour, drying and other processes, vitamin nutrients almost completely lost. As for egg noodles, most of them are made with yolk powder, which is easier to preserve and transport, but will lose some of the nutrients in the eggs. In general, noodles that are too bright in color may have added pigment if they become noticeably lighter after cooking. The restaurant made noodles with vegetable juice on the spot.
 
Question 3: can roughage noodles really help control blood sugar?
Answer: buckwheat noodles, mung bean noodles and other coarse grain noodles also attracted a lot of consumers. If it is made with a high proportion of whole grains, it does have a certain effect on blood glucose control. However, most grains do not contain gluten protein, which makes it difficult to make noodles. Many products in the market have a low proportion of whole grains, with little difference in nutritional value from ordinary noodles and little impact on postprandial blood sugar. Buy roughage hang noodles to see ingredients list, roughage had better in the first place. It also depends on whether the ingredients carry the word "essence", such as "mung bean essence powder" or "refined mung bean powder", which have lost most of their vitamins and minerals.
 
Question 4: boiled noodles taste tasteless, does that mean they don't contain sodium?
Answer: the sodium in food is not only found in table salt (sodium chloride), so noodles that don't taste salty don't necessarily have low sodium content. The production of noodles often add sodium chloride and sodium carbonate (edible alkali), so as to improve the strength and ductility. "Sodium" content is listed on the ingredient list, and most noodles contain a lot of salt, ranging from 8 percent to 60 percent per 100 grams. When buying noodles, watch the ingredients list, try to choose "sodium" content is low; Try not to use the powder bag, sauce bag, so as to avoid the intake of extra salt, flavor enhancer, animal fat, etc. In addition, sodium chloride brightens the noodles and helps shorten the cooking time, so noodles that are too white may also have too much sodium.
 
Question 5: is the chewy texture just hand-made noodles?
Answer: whether the noodles are muscular or not is mainly related to the protein content in the flour, which is related to the varieties of wheat. If flour has a high protein content, it is also very tough and elastic without any additives. On the one hand, salt and dietary alkali are added to enhance the interaction between proteins, while alkali will destroy B vitamins. On the other hand, it may be the addition of various additives, such as texture improvers, which in excess may be harmful to health. When you make your own noodles, add an egg to the mix. Egg white and egg white can make the noodles stronger.
 
Question 6: what is a good noodle?
Answer: choose good hanging noodles, a look, gloss good, symmetrical consistent no adhesion, ingredients list without excess additives, but white color; Two important smell, natural face fragrance, no musty smell, peculiar smell; Three to cook, non - stick, out of the pot bright color, light yellow.