Edit: Xiao Ke can say healthy.
*: Small can be said to be healthy.
Recently, some people have found that fresh noodles that have been left out for several days on end show no signs of spoilage, raising concerns about the presence of formaldehyde in them. We will delve into whether fresh noodles contain formaldehyde and its relationship with noodles preservation, so that readers can recognize the truth and eliminate unnecessary doubts.Production process: Fresh noodles are usually made from raw materials such as wheat flour, water and salt, through kneading, rolling and other processes. Its relatively simple recipe and short production process make the noodles themselves more natural. Low moisture content: Fresh noodles have a lower moisture content than packaged instant noodles, etc., making them relatively less susceptible to moisture and mold.
The low moisture content also makes it difficult for bacteria to multiply, which slows down the rate at which the noodles spoil. Inhibition of oxidation: The salt and cooking oil film in fresh noodles help to inhibit oxidation, slow down the rancidity process of the oil in noodles, and extend the shelf life of noodles.
Some people may think that the ** of formaldehyde in fresh noodles is wheat flour. However, the amount of formaldehyde naturally contained in wheat flour is trace and not enough to cause harm to the human body. If additives containing formaldehyde are used in the processing of noodles, or contaminated raw materials are used, formaldehyde residues may occur.
Effect of different environments: The shelf life of fresh noodles will vary under different environmental conditions. In a low-temperature, dry environment, noodles are less susceptible to moisture and mold, and have a relatively long shelf life. The role of plastic wrap: Some businesses use special plastic wrap packaging when selling fresh noodles.
This membrane has the properties of blocking oxygen and moisture, which can effectively delay the oxidation and deterioration of noodles. Preservation of cooking oil: The cooking oil in noodles is also one of the factors that affect the shelf life. High-quality cooking oils contain antioxidants that help slow down the rancidity process of oils and fats.
Choose to buy fresh noodles from regular merchants, and try to avoid buying products with unknown or non-standard processes to reduce potential food safety hazards. Even if the noodles are fresh, proper storage is crucial. It is recommended to keep the unfinished noodles in a dry and ventilated environment to avoid moisture and mold.
Everyone's taste and eating Xi are different, and some people may be more sensitive to changes in the taste of noodles. Even if the noodles don't show obvious signs of spoilage, they should still be eaten with caution. Fresh noodles that do not deteriorate for several days in a row do not necessarily mean that they contain formaldehyde.
For consumers, buying legitimate products, storing them correctly, and being aware of individual differences are all key to ensuring food safety. When eating fresh noodles, it is important to understand the production process and raw materials, and form a correct food safety awareness, so that you can better enjoy the delicious taste and protect your health.
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