| 摘要 |
Provided is a method for manufacturing lotus noodles for health food, wherein the lotus noodles have a good flavor, soft eating quality, excellent storage stability, and high nutrition and contain inherent medicinal ingredients of a lotus root. The method for manufacturing lotus noodles for health food comprises the steps of: immersing the fine pieces of lotus leaves and stems in water 3 times more than the weight of the lotus pieces for a day to be heat-treated at 110-120‹C for 25minutes in a high-pressure part capable of being heated to 120‹C, cooling the resultant to room temperature with sealing the high-pressure part, pressing the extracts to obtain a dehydrated solution, filtering the solution to obtain filtrate, and concentrating the filtrate to the volumetric ratio of 1/5 under reduced pressure to obtain a lotus concentrate; and mixing 50wt% of the concentrate with 20wt% of lotus juice, 27wt% of wheat flour, and 3wt% of salt to obtain a homogeneous semi-liquefied material, heating the semi-liquefied material at 60-65‹C for 15-25 minutes to convert starch contained in the semi-liquefied material into a gelatinized starch, adding 40-50wt% of wheat flour to the gelatinized viscous liquid to be kneaded and extruded, and drying extruded materials to a moisture content of 10wt% or less.
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