| 摘要 |
A method for manufacturing green tea instant noodle by using green tea is provided to prevent the instant noodle from being acidified by drying the noodle with a far infrared dryer instead of frying the noodle, to remove bad smell of instant noodle due to polyphenol, and to extend the valid date of the instant noodle by using flavonoid which is a natural antiseptic. A method for manufacturing green tea instant noodle by using green tea comprises the steps of (i) mixing hard wheat flour 80%, green tea powder 20%, natural agar 3% solution 500ml, flavonoid 100ml and refined salt 30g to obtain the green tea instant noodle; (ii) drying the green tea instant noodle with a far infrared dryer of 120°C; (iii) making the natural soup by refined salt 1%, spiced soy sauce powder 1%, shiitake powder 30%, tuna powder 10%, maltodextrine 2%, sugar 1%, anchovy powder 5%, beef powder 13%, ed pepper powder 3%, tangle powder 2%, garlic powder 5%, onion powder 2%, fat-removed powdered milk 1%, bacon fragrance powder 2%, dilapidation building 10%, daucus carota building 5%, green tea powder 1%, sesame powder 5% and egg yolk 2%; and (iv) adding the natural soup to the green tea instant noodle.
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