METHOD OF PRODUCING NOODLE WITH SHORT DRING TIME AND ITS PRODUCT

摘要

A method for preparing squeezed noodles of which the drying time is shortened is provided to prevent the noodles from cracking and sticking to each other by separating the drying process into a high-temperature drying and a low-temperature drying and reducing the amount of water used for mixing noodle ingredients. A method for preparing squeezed noodles of which the drying time is shortened comprises the steps of: mixing noodle ingredients; adding 10~50% of water to the mixed powder of noodle ingredients and gelatinizing them with steam for the gelatinization rate to be 70~95%; squeezing out the gelatinized dough through a cooling extruder; cutting the squeezed noodles; forming the cut noodles into a fixed shape by a mold; firstly drying the formed noodles at 100~135‹C for 1~5min; and drying the firstly dried noodles at 50~80‹C within 1hr. The mixed powder of noodle ingredients comprises: 10~95% of wheat flour; and 5~90% of at least one selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, buckwheat flour, black rice flour and acorn flour.