If you are a bad vendor, you may add some food additives to the cold noodles to improve the taste of the cold noodles. For example, cold noodles may contain additives such as xanthan gum and alum, which will have adverse effects on the body. Naked roast cold noodles are easy to be infected with bacteria, which will cause intestinal infection and serious gastrointestinal diseases.
Experts on the taste of cold noodles said that this "chewiness" mainly comes from gluten. Gluten is an elastic sticky cake-like gluten, and its main components are nonpolar gliadin and polar glutenin.
Some vendors abuse borax to improve the taste of cold noodles. The taste of food added with borax is not easy to identify, and it is difficult for consumers to distinguish. Wang Xiujuan, a professor of nutrition and food hygiene at the School of Medicine of Qinghai University, said: "Because the raw materials of roadside stalls are difficult to trace and the sanitary conditions are often not up to standard, consumers are advised to eat less or not to eat roadside food."
Extended data:
"The reason why cold noodles are so thick is because chemicals are added, and even borax, a highly toxic chemical raw material, is added." People can often see such news in the circle of friends.
However, the sampling results of food hygiene supervision departments in many places across the country show that some merchants did add borax to the cold noodles, but most of the ingredients in the cold noodles were fine.
Borax, scientific name sodium tetraborate, is weakly alkaline in water. Yi Zhu introduced that adding borax to cold noodles will improve the taste and water retention, which is often referred to as "gluten".
But borax can react with gastric acid to produce boric acid, which may lead to acute poisoning, usually manifested as vomiting, diarrhea, erythema and other symptoms. At the same time, borax can accumulate in human body, which is harmful to health after long-term accumulation. Because borax is harmful to some extent, as early as 1992, the use of borax in food was explicitly prohibited in China, and there are many additives that can replace borax in modern food industry, so there is no need for businesses to take risks.
So, where does the taste of cold noodles come from? Experts say that this "chewiness" mainly comes from gluten. Gluten is an elastic sticky cake-like gluten, and its main components are nonpolar gliadin and polar glutenin.
Of course, it cannot be completely ruled out that some vendors will abuse borax to improve the taste of cold noodles. Even more frightening, Yi Zhu said, the taste of food added with borax is not easy to identify, and it is difficult for consumers to distinguish.
References:
Xinhuanet-Are these rumors about the roadside stalls of washing powder fritters and borax roasted cold noodles true?