Preservative for fresh wet convenient rice noodles
A preservative and a convenient technology, applied in the field of preservatives, can solve the problems of general preservation effect, affect the taste, and high cost, and achieve the effects of delaying microbial spoilage, solving the problem of shelf life and maintaining comprehensive quality.
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Embodiment 1
[0013] A kind of preservative for fresh and wet instant rice noodles, the preservative is composed of potassium sorbate, nisin and sodium lactate, the dosage of each component in the production of fresh and wet instant rice noodles is: 0.5 g of potassium sorbate by weight of rice raw materials / kg, nisin 0.1g / kg, sodium lactate 1.0g / kg.
Embodiment 2
[0015] A kind of preservative for fresh and wet instant rice noodles. The preservative is composed of potassium sorbate, nisin and sodium lactate. The dosage of each component in the production of fresh and wet instant rice noodles is: 0.7 g of potassium sorbate by weight of rice raw materials / kg, nisin 0.15g / kg, sodium lactate 1.5g / kg.
Embodiment 3
[0017] A kind of preservative for fresh and wet instant rice noodles. The preservative is composed of potassium sorbate, nisin and sodium lactate. The dosage of each component in the production of fresh and wet instant rice noodles is: 1.0 g of potassium sorbate according to the weight of rice raw materials / kg, nisin 0.2g / kg, sodium lactate 2.0g / kg.
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