What is edible pure alkali

Many people in our daily life are familiar with edible alkali. Edible alkali is mainly used when making pasta. For example, it can ferment the dough and make it bigger to make different delicacies. In addition, edible alkali has a good protective effect on many patients with gastrointestinal diseases. There are many kinds of nutritional value of edible fungi. Let me introduce to you what edible alkali is?

Nutritional analysis

1. Microorganisms will generate acid during the dough fermentation process. The dough will become sour after fermentation. Alkali (carbonate) must be added to react with the acid to make delicious pasta.

2. Alkali can neutralize the organic acids or sulfides that adhere to dark green vegetables due to excessive spraying of pesticides, thereby preserving the original color of the vegetables and removing the pollution of pesticides on the vegetables;

3. Alkali has a strong degreasing effect and can remove excess oil from oily dry food ingredients;

4. Alkali can release the niacin in corn which is not easy to release, so that people who eat corn for a long time will not suffer from pellagra due to the lack of niacin in corn;

5. The disadvantage of alkali is that it has a strong destructive effect on vitamin B1, B2 and vitamin C in food, and it also affects the body's absorption and utilization of certain minerals. Therefore, it should not be abused.

6. Neutralizes stomach acid and protects the stomach for patients with stomach diseases such as gastric ulcers.

Note: Another explanation is that the reaction between edible alkali and gastric acid produces CO2, which is a violent reaction and releases heat too quickly, which is especially bad for patients with gastric ulcers!

Related groups

It is edible for the general population (not for long-term consumption)

Production Guidance

1. Alkali can remove the rancid smell from grease. The method is to wait until the rancid grease is heated to the point where it is hot, then add a certain amount of pure alkaline water and stir it slowly with chopsticks.

2. Alkali can remove the sour taste of the dough and make the steamed buns fluffy and white, but do not add too much, otherwise the steamed buns will turn yellow or crack and the taste will become bitter.

Dietary effects

Alkali is hot in nature and bitter in taste;

It has the effects of removing dampness and heat, resolving food stagnation, detoxifying and reducing acid.

Notice

1. Do not soak food in alkaline solution to prevent the raw materials from rotting. Just use alkaline water of appropriate concentration to stir and wash the raw materials several times;

2. Alkali is an inorganic substance and has no nutritional value itself. However, its role in food cooking cannot be underestimated. The aqueous solution of alkali is an electrolyte, which can enhance the water absorption capacity of protein molecules in food ingredients (such as squid) and accelerate the swelling rate of the ingredients. However, you must pay attention to the amount, method and time of using alkali to prevent the food ingredients from being over-swelled, too rotten or even deteriorating.