How to keep the cold rice noodles?
When we use the cold noodle machine to produce the cold rice noodles, the next question is how to preserve the cold noodle. As we all know, the preservation of cold noodle at room temperature for a short period of time is very easy. But once
overnight after the deterioration or the day there is a smell of cold noodle, many people think that their own methods of preservation is not appropriate, in fact, is not the case. The production of the cold noodle day or the next day there is a smell, not the preservation method is not appropriate, but the quality of the cold noodles is a problem. Cold noodle is usually packed in plastic bags, as long as the preservation of plastic bags tightly, so that cold noodle and air isolation can. The cold noodles can not be kept in the refrigerator or the fresh-keeping cabinet, because the cold rice noodle hardens to become brittle, loses elasticity, stirs easily breaks, eats not to chew the strength.
Another major factor is the concentration of starch pulp. The thinner the surface is, the more water it contains. Starch particles in the heat of the paste absorption of water molecules more, cooling the solidification of the cold rice noodles will become very soft. Conversely, if the thicker the surface slurry, the less water, starch gelatinization when the water will be very little, cooling the solidified skin will be more chewiness and chewy.
In addition, flour quality also has a certain effect on the taste of the cool skin. As we all know, good quality flour bran low content, do the cold noodle color will appear more white translucent. There is also the different varieties of wheat amylose and amylopectin content ratio is not much different, so the wheat flour used in the texture of the cold noodle has some effects.
Another major factor is the concentration of starch pulp. The thinner the surface is, the more water it contains. Starch particles in the heat of the paste absorption of water molecules more, cooling the solidification of the cold rice noodles will become very soft. Conversely, if the thicker the surface slurry, the less water, starch gelatinization when the water will be very little, cooling the solidified skin will be more chewiness and chewy.
In addition, flour quality also has a certain effect on the taste of the cool skin. As we all know, good quality flour bran low content, do the cold noodle color will appear more white translucent. There is also the different varieties of wheat amylose and amylopectin content ratio is not much different, so the wheat flour used in the texture of the cold noodle has some effects.
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