| 摘要 |
PURPOSE: A manufacturing method of yacon noodle is provided to include yacon in a jam state instead of yacon extract to enhance chewy texture of noodle. CONSTITUTION: Yacon is pulverized for 5~20 minutes to be a slurry state. Pulverized yacon is heated for 1~2 hours at 85~90°C. 20~30 parts by weight of Yacon and 0.1~1 parts by weight of salt are mixed to 100 parts by weight of wheat flour and kneaded after adding water. Dough is fermented. Fermented dough is rolled with a roller. Rolled dough manufactures yacon noodle by using extruding machine. Yacon noodle is dried. Dried yacon noodle is packed in a container of polyethylene terephthalate (PET) or polyvinyl (PV).
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