IMPROVING AGENT OF PASTE AND IT'S MAKING METHOD USING SALICORNIA HERBACEA AND LOTUS LEAF

摘要

A dough improver using Salicornia herbacea and lotus leaves and a preparing method thereof are provided to prevent noodles from sticking together to secure noodle strips with excellent elasticity without raw wheat flour smell and to extend the shelf life of dough. A method for preparing a dough improver comprises the following steps of: inputting Bacillus subtilis and Lactobacillus fermentum in a vessel with water; cultivating the spawns for 3-6 months while supplying oxygen using a bubble blowing unit so as to obtain a mixed culture solution; and inputting 5-15kg of Salicornia herbacea and 5-15kg of lotus leaves to the mixed culture solution and aging them for 1-2 months. The spawns are added to the water in a weight ratio of each 50-150g to 1000‘±. Yacon and Artemisia capillaris can be added. The lotus leaves represents white lotus leaves.