| 摘要 |
A method of manufacturing glutinous rice noodles by mixing glutinous rice flour, glutinous corn starch and refined salt and extruding dough with a noodle making machine is provided to obtain the noodles having a chewy consistency and maintaining chewy property for a long time. Glutinous rice is soaked in water at 40 to 50deg.C for 12hr and ground. Then, 75 to 85% by weight of glutinous rice flour is mixed with 10 to 20% by weight of glutinous corn starch and 5% by weight of refined salt and kneaded with 20 to 30% by volume of warm water at 80deg.C so as to obtain dough which is aged at 5deg.C for 24hr, kneaded in the second step and extruded with a noodle making machine. |
