Text original / Zhang Feng full of color
Zhenjiang is the well-known "hometown of pot lid noodles", on the network platform, as long as the topic of pot lid noodles is published, there will be a considerable number of messages, likes and traffic. Many Zhenjiang people are accustomed to eating a bowl of noodles for breakfast in the morning, and with the arrival of Futian, some citizens also like to make a bowl of cold mixed noodles as a staple food... Recently, the Market Supervision Bureau of Dantu District of Zhenjiang City received many consultation calls, reflecting that the noodles purchased were "too white" or "appeared to be particularly strong", and wondered whether they had "added something bad?" ”
What is the real situation? To this end, the Dantu District Market Supervision Bureau has specially carried out the supervision and sampling of raw and wet noodle products.
It is reported that the Dantu District Market Supervision Bureau invited Titanium and Zhongpu Detection Technology (Jiangsu) Co., Ltd. to carry out supervision and sampling inspection in the whole district. The sampling personnel randomly sampled 7 stores in Dantu District Xincheng Yuan Gang Water Noodle Shop, Dantu District Baoyan Bian Guo Huasheng Noodle Shop, Dantu District Baoyan Shuangping Noodle Shop, Dantu District Baoyan Chuanshi Noodle Shop, Dantu District Baoyan Ancient Town Water Surface Shop, Dantu District Xincheng Hongliu Noodle Shop and Dantu District Xincheng Zhanglei Grain and Oil Store. The main items of sampling and testing are benzoic acid and its sodium salt (in terms of benzoic acid), lead (in terms of Pb), sorbic acid and its potassium salt (in terms of sorbic acid), dehydroacetic acid and its sodium salt (in terms of dehydroacetic acid). Judging from the test results, the test results are all qualified and the overall condition is good.
The test results are all qualified, so what is going on when the noodles reflected by consumers are too white?
According to relevant experts, the noodles on the market are generally slightly wheat-colored, and some are relatively white. Some consumers feel that the closer to the color of wheat, the healthier it is, and those that are too white may have added a whitening agent, which is actually unsubstantiated. Because the noodles appear white, it may be caused by the following reasons:
First of all, the flour flour rate, the flour with low flour yield is made into noodles, which will naturally be whiter; secondly, the degree of oxidation of flour, fresh flour, contains some natural pigments, such as carotene, lutein, put in the air for a long time, will gradually be oxidized, degraded, so that the flour becomes white; noodles appear white, there may be no alkali or added less, added alkali noodles, pH is relatively high, will make the pigment in the flour show light yellow, and add a small amount of alkali noodles, in a neutral or acidic environment, It will remain white.
According to experts, noodles that appear too white may also use flour whitening agents. The active ingredient of flour whitening agent is benzoyl peroxide (BPO), the scientific name is diluted benzoyl peroxide, it is a food additive introduced from abroad in the late eighties of China and began to be widely used in flour, flour whitening agent is mainly used to bleach flour, while accelerating the after-ripening of flour. On March 2, 2011, the Ministry of Health and other departments issued a notice prohibiting the addition of benzoyl peroxide and calcium peroxide to flour production from May 1, 2011. This sampling inspection did not find such illegal additives.
In addition, the use of flour treatment agents, such as azoformamide, also has a certain whitening effect, which will make the noodles whiter. The national standard strictly restricts the use of azoformamide in wheat flour, and the maximum use amount shall not exceed 0.045g/kg, which is used within this range and generally does not affect the health of consumers.
In response to the problem of noodle gluten reported by consumers, relevant experts introduced that noodles "appear to be too gluten", which may be caused by the following reasons:
First of all, it may be the addition of alkali or salt, which can promote the cross-linking of gluten protein molecules and make the noodles more gluten; of course, it may also be the addition of thickeners, which are an oxidizing agent, which acts similarly to alkali, but has a stronger effect. At present, there are dozens of thickeners allowed by the state, and a considerable part of them are extracted from natural foods. For example, pectin extracted from the peel, alginic acid and carrageenan extracted from seaweed, gelatin extracted from the bones and skins of pigs, cows, sheep and other animals.
Experts emphasize that as long as it is used in an appropriate amount in accordance with national regulations, gelatin is not harmful to the human body. At the same time, the sampling inspection did not find excessive use.
The market supervision department reminds consumers that in the hot summer, food safety problems are more prominent, how to choose noodle products?
First of all, it is recommended to try to go to regular supermarkets and farmers' markets to buy, raw wet noodle products as far as possible to choose the same day production, enough to eat on the line, do not need to buy more. If refrigerated in the refrigerator, you should pay attention to check whether the noodles have mildew spots and odors before eating.