Experiment on the Amount of Cultured Sugar Powder APN-F2 Added to Wet Noodles
◆Purpose of the experiment: To detect the preservation effect of different concentrations of cultured sugar powder APN-F2 in wet noodles (26% moisture) ◆Experimental grouping: Different concentrations of cultured sugar powder APN-F2 were added to the wet noodles (based on the mass of flour) 0.5% potassium sorbate was added to the positive control group The blank group did not add vinegar powder Sample Project Evaluation Day 1 Day 2 Day 3 Day 4 Blank Group Color White, uniform White, uniform White to gray, uneven White to gray, uneven Organizational form Uniform structure, no sticking Uniform structure, no sticking Uniform structure with a small amount of adhesion Uniform structure with a small amount of adhesion Impurities No foreign body visible to normal vision No foreign body visible to normal vision No foreign body visible to normal vision There are sporadic black spots on the surface Odor Normal, no sour taste Normal, no sour taste Sour Sour and musty , unacceptable 0.5% Color White, uniform White, uniform White to gray, uneven White to gray, uneven Organizational form Uniform structure, no sticking Uniform structure, no sticking Uniform structure with a small amount of adhesion Uniform structure with a small amount of adhesion Impurities...
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