| 摘要 |
PURPOSE: A composition for producing functional rice noodles without gluten having a blood sugar control effect is provided to use silkworm powder instead of the gluten. CONSTITUTION: A composition for producing functional rice noodles without gluten comprises the following steps: mixing 30-70 parts of rice powder by weight, 0.1-10 parts of silkworm powder by weight, 0.01-1 part of alginate by weight, 0.001-0.5 parts of transglutaminase by weight, 0.1-5 parts of salt, 0.1-5 parts of saccharide, and 30-80 parts of water, and resting the obtained dough for 10-120 minutes at 20-60 minutes; and obtaining noodle sheets from the rested dough. The water can be replaced with 30-80 parts of water containing a mulberry leaf extract by weight, or 30-80 parts of mulberry leaf extract. The dough additionally contains 0.1-5 parts of mulberry leaf powder.
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