| 摘要 |
PURPOSE: A manufacturing method of a composition for gluten free rice wet noodle is provided to have an effect of lowering blood sugar levels. CONSTITUTION: A manufacturing method of a composition for gluten free rice wet noodle comprises the steps of: manufacturing a dough by mixing 30-70wt% of rice flour, 0.1-10wt% of silkworm powder, 0.01-1wt% of alginate, 0.001-0.5wt% of transglutaminase, 0.1-5wt% of saline, 0.1-5wt% of saccharides, and 30-80wt% of water; resting the dough at 20-60deg.C for 10-120 minutes; manufacturing a noodle sheet of rice wet noodle with the rested dough; and adding 30-80wt% of mulberry leaf extract or water containing the mulberry leaf extract. The rice flour is made by dipping rice in water for 2-15 hours and drying the rice at 5-40deg.C and then milling the rice, or by dipping rice in water for 2-15 and milling the rice and then drying the rice at 5-40deg.C. The water content of the rice flour is 5-20%.
|
