How much ramen is safe to use?

There is no rigid regulation on the dosage of the ramen, as long as it is appropriate, it is harmless.

The reason why Lamian Noodles can withstand repeated stretching is not only the high gluten content in wheat flour, but also the addition of the ramen agent, commonly known as "Peng Ash". At present, the most widely used is the hand-made ramen.

However, the relevant test results at present all show that the heavy metal content of both natural ash and artificially prepared ramen is within the national standard limit, which is harmless to human body.

As an alkaline substance, the addition of Peng Ash to Lamian Noodles can change the degree of cross-linking of gluten, make the dough more gluten-free, and at the same time, the pigment in flour will appear light yellow under alkaline conditions. The amount of ramen is very small. If it is used in excess, it will lead to the noodles being hard, the color deepening and the taste getting worse.

Extended information:

In April, 211, Lanzhou Jinbo Biotechnology Co., Ltd. and Lanzhou Jiaotong University * * * jointly developed a "new Lanzhou Lamian Noodles agent"-Dr. Lamian Noodles's companion was officially listed. This means that through the docking of Industry-University-Research, the "New Lanzhou Lamian Noodles Agent" project, which passed the scientific and technological achievements appraisal last year, has completed the achievement transformation and officially landed, helping Lanzhou beef noodle industry to become bigger and stronger.

Since the melamine incident was exposed at the end of 28, the state has paid more and more attention to the safety of food additives. In January 29, Meng Xiangang, Ph.D. in food engineering, Li Baiyu, and Wang Xiaolong, Ph.D. in chemistry, started the research work on a new type of ramen, with the aim of abandoning the chemical components in ordinary ramen that are not suitable as additives for noodle products.

A new type of ramen agent with good comprehensive performance was developed, which not only meets the manual processing requirements of Lanzhou Lamian Noodles, but also meets the national requirements. After more than one year's research, the project team developed a new Lanzhou Lamian Noodles agent with compound enzyme preparation, amino acids and salt substances. All the raw materials meet the requirements of GB276, and the products meet the standards of Q/LZJB1s-29.

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