| 摘要 |
Functional Chinese noodles containing chitosan and alginic acid is provided to include nutritive elements of the chitosan and alginic acid in Chinese noodles while maintaining the physical quality such as texture, glossiness and glutinousness. Functional Chinese noodles containing chitosan and alginic acid comprise 0.05~0.1% of low molecular-weight chitosan (10000~15000) and 0.0025~0.01% of low molecular-weight alginic acid (10000~15000), based on the weight of starch. The Chinese noodles are prepared by the steps of: making dough with starch, chitosan and alginic acid; forming the dough into noodles; gelatinizing the noodles in hot water at 90~100°C for 5~7sec; cooling the gelatinized noodles in cold water at 20°C or less and cutting them; aging the cut noodles in an aging room at 0~10°C for 12~18hr; freezing the aged noodles at -5~-7°C for 12~24hr and thawing them in water at 15~25°C; and drying the thawed noodles for a water content to be 15% or less.
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