| 摘要 |
PURPOSE: Provided is a method for manufacturing antioxidative noodle products with green tea powders and natural products, thereby reducing the retrogradation of noodles and improving taste and flavor. CONSTITUTION: The method for manufacturing antioxidative noodle products comprises the steps of: mixing 81-93 wt.% of wheat flour, 4-16 wt.% of starch and 1-3 wt.% of green tea powders; extracting 1.3-2.0 wt.% of Cornus officinalis, 1.3-2.0 wt.% of Paeonia japonica var. pilosa, 1.3-2.0 wt.5 of Astragalus membranaceus, 1.7-2.5 wt.5 of Glycyrrhiza uralensis, 1.7-2.5 wt.% of Cinnamonus cassia, 0.5-1.0 wt.% of Acanthopanax, 0.7-2.1 wt.% of pine needle in 84.5-92.5 wt.% of purified water at 115-125 deg.C for 1-2 hours to obtain antioxidative solution; mixing 31-34 wt.% of the antioxidative solution, 1.5-2.5 wt.% of NaCl and 64.5-66.5 wt.% of the mixed powders then kneading them; and processing the kneading into noodles. |
