What should we do if we want extend the storage time of noodles ? Do you know that ? let me tell you.

When we make noodles,we can  add a small amount of glycerol to the inside, not only can extend the storage time of noodles, but also improve the quality of noodles. Such as glycerol and calcium hydroxide and use, the effect is better.
Calcium hydroxide is added as a preservative in noodles. Although it improves its anti-corrosion ability, it is a strong alkaline substance which adversely affects the appearance and internal quality of the noodles. Second, because of its starch on the wetting and gelatinization has an inhibitory effect, it is not only to increase the noodle cooked time, and to cook the noodles lack the slippery sense of food. Therefore, the incorporation of a certain amount of glycerin therein can overcome the aforementioned drawbacks.
 
The following example describes its method:
Wheat flour 500 g,Soft drinks (65% with potassium carbonate, 35% sodium carbonate),Salt 11 g,glycerin 5 grams,Calcium hydroxide 15 grams,water 140 ml

The above ingredients were mixed and stirred for 10 minutes, and the noodles were prepared by the usual method. This noodles, good color, the performance is not rough, very slippery when eating smooth. Another advantage is that this noodles stored at room temperature (20 ~ 30 ℃) for 12 days there will be no mold growth. If you do not add glycerol and calcium hydroxide made of noodles, the storage time, such as more than 5 days, there will be moldy.
In addition, glycerol and sodium lactate or sorbitol and use, can also get better results. Their combined use can overcome the glycerol viscosity, poor mobility, measurement operation more difficult shortcomings. In the case of not changing the above formulation and other ingredients, only calcium lactate was used instead of sodium lactate (the amount added was 10 g), and the
noodles produced were also excellent in appearance and freshness, but stored for a longer time Calcium oxide in less than 4 days.