Starch food should not be kept in the refrigerator for a long time, which will not only fail to keep fresh, but even make its taste worse and accelerate deterioration. When this kind of food is put into the cold room, the linear part of its amylopectin will gradually associate, which will gradually harden and appear "aging" phenomenon, which will affect the taste.

It is suggested that if this kind of food is not eaten in a short time, it is best to put it in a clean fresh-keeping bag, seal it and put it in the freezer. In this way, food stored in the environment below 0℃ can not only reduce the proliferation of bacteria, but also reduce the loss of water and nutrients in food.

Extended data

Generally, the raw material for making cold rice noodles is wheat flour, and gluten should be washed during the production process, and gluten protein accounts for most of the protein of wheat, so the protein content of gluten cold rice noodles is much higher than that of bean jelly, which is about 4.4g per100g. Compared with bean jelly, the moisture content of bean jelly is 72.4/ 100g, the starch content is 2 1.8g/ 100g, and the fat is 4. 1g/ 100g.

Although the protein content of cold rice noodles is relatively high, you can only get 10g protein by eating half a catty of cold rice noodles, and the quality of gluten protein is relatively low, which is far from the proportion of essential amino acids needed by human body, and its nutritional value is not as good as that of protein in tofu and fish.

People's Network-Cold rice noodles and bean jelly have different nutrition.

People's Network-Health Care Notes: Never refrigerate starchy food!