There are no strict regulations on the amount of ramen noodles used. As long as it is appropriate, it is not harmful.

The reason why ramen noodles can withstand repeated stretching is not only due to the high gluten protein content in wheat flour, but also the ramen noodles added to it, commonly known as "peng hui". The most commonly used ramen noodles are artificially prepared ramen noodles.

However, current relevant test results show that whether it is natural ramen noodles or artificially prepared ramen noodles, their heavy metal contents are within the national standard limit and are not harmful to the human body.

As an alkaline substance, adding fenghui to ramen noodles can change the degree of cross-linking of gluten protein, making the dough more chewy. At the same time, the pigment in the flour will appear light yellow under alkaline conditions. The amount of ramen agent used is very small. If used excessively, the noodles will become too hard, the color will deepen, and the taste will deteriorate.

Extended information:

In April 2011, the "new Lanzhou ramen agent" jointly developed by Lanzhou Jinbo Biotechnology Co., Ltd. and Lanzhou Jiaotong University *** - Dr. Mian Ramen Mate is officially launched. This means that through the connection between industry, academia and research, the "New Lanzhou Ramen Agent" project that passed the scientific and technological achievement appraisal last year has completed the transformation of its results and officially landed, helping Lanzhou's beef noodle industry to become bigger and stronger.

Since the "melamine" incident was exposed at the end of 2008, the country has paid increasing attention to the safety of food additives. In January 2009, Meng Xiangang, a Ph.D. in food engineering, and Li Baiyu and Wang Xiaolong, Ph.D.s in chemistry, began research on a new ramen noodle agent. The purpose was to eliminate chemical components in ordinary ramen noodle agents that are not suitable for use as additives in noodle products.

Developed a new ramen agent with good comprehensive performance that not only meets the manual processing requirements of Lanzhou ramen but also meets the national requirements. After more than a year of research, the project team developed a new type of Lanzhou Ramen agent using compound enzyme preparations, amino acids and salts. The raw materials used all comply with GB2760 regulations, and the products comply with Q/LZJB0001S-2009 standards.

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