Can food-grade sodium alginate be used in rice noodles?

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-28 14:58

Sodium alginate is a by-product after extracting iodine and mannitol from kelp or Sargassum of brown algae, and its molecule is composed of β -D- mannuronic acid (β -D-mannuronic, m) and α -L- guluronic acid (α -l -L-guluronic, g) press (1→ 4) key connection, which is a kind ofNatural polysaccharideIt has the stability, solubility, viscosity and safety required by pharmaceutical excipients. Sodium alginate has been widely used in food industry and medicine.
　　　　Sodium alginate is derived frombrown algagenerickelporsea grapeMiddle extractioniodineandmannitolSubsequentby-productIts molecule consists of β -D- mannuronic acid (β -D-mannuronic, m) and α -L- guluronic acid (α -l -L-guluronic, g) press (1→ 4) key connection. The aqueous solution of sodium alginate has high viscosity and has been used as food.Thickener、stabilizing agent、emulgatorWait. Sodium alginate is a non-toxic food, which was included in the United States Pharmacopoeia as early as 1938. Sodium alginate contains a lot of — COO－-,which can show polyanionic behavior in aqueous solution and has certain adhesion, can be used as a drug carrier for treating mucosal tissues. Under acidic conditions, — COO－-into — COOH，ionization degreeWhen decreasing, the hydrophilicity of sodium alginate decreases, the molecular chain shrinks and the pH value increases, — COOH group dissociates constantly, and the hydrophilicity of sodium alginate increases and the molecular chain stretches. Therefore, sodium alginate has obvious pH sensitivity. Sodium alginate can quickly form gel under extremely mild conditions, when Ca2+, Sr2+ and so on are present.cationWhen it exists, Na+ on G units reacts with divalent cations, and G units pile up to form cross-linked network structure, thus forming hydrogel. Sodium alginate formationgelMild conditions, which can avoid sensitive drugs, protein,cellandenzymeInactivation of such active substances. Because of these excellent characteristics, sodium alginate has been widely used in food industry and medicine.
Rice noodles, a traditional snack of Han nationality, are called rice noodles in Yunnan and rice noodles in other parts of China. Rice noodles are made of rice. They are long and round in cross-section. They are white in color and tough. After being boiled in boiling water, they are fished out and put into broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, oil spicy and meat sauce are mixed and eaten while hot. Vermicelli is similar to it, but the taste is different.

Edible sodium alginate is mainly extracted from seaweed or fermented by microorganisms. This kind of edible gum is basically harmless to human body. The vermicelli containing seaweed (sodium alginate) is prepared by mixing sodium alginate and starch in a certain proportion, steaming, drying, and finally cutting into required vermicelli and vermicelli products. It is rich in trace elements necessary for human body, especially contains more iodine and calcium, and has effects on preventing and treating diseases such as thyroid and iodine deficiency. It is a health food with delicious taste, convenient eating and storage, and high nutritional value for all ages.

　　Good quality rice noodles have higher nutritional value. Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, resistant to cooking, smooth and tender, and the soup after cooking is not turbid and easy to digest. They are especially suitable for hot pot and leisure fast food. Tip: The nutrition of rice noodles is easy to be lost in the brewing process, so rice noodles need to be mixed with various vegetables, meat, eggs and waste materials to increase nutrition, and proper seasoning can also make rice noodles delicious. "Some people say that eating a bowl of rice noodles is equivalent to eating a plastic bag", which has no scientific basis unless the rice noodles are fake and shoddy.

　　Sodium alginate used in rice flour and rice noodles has the characteristics of stability, thickening, emulsification, hydration and gelation. It has the ability to concentrate solution, form gel and film. So that the tensile force is enhanced, the bending degree is large, and the broken end/sliver rate is reduced. In addition, it also inhibits acidity. Therefore, rice noodles and rice noodles with sodium alginate have the characteristics of cooking resistance, anti-foaming, non-stick, non-soup, delicate taste, soft and refreshing, no odor, and first-class chewing.

　　The addition method is calculated by weight unit: starch: 100 parts, water: 100-120 parts, sodium alginate (viscosity 400-500): 1- 3 parts, and anhydrous calcium chloride: 0.1-1 part. Rice noodle is a strip-shaped rice product made of fresh rice with amylose content of 20% ~ 25% and medium gel consistency through a series of more than ten processes, such as impurity removal, washing, soaking, grinding, gelatinization, forming and cooling.

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