| 摘要 |
PURPOSE: Provided is a manufacturing method of multicolored noodles by using vegetable juice, thereby improving the texture of noodles, giving chewy taste and various colors to them. CONSTITUTION: The manufacturing method of multicolored noodles is characterized by mixing 60-75 wt.% of wheat flour, 0.1-1 wt.% of vegetable oil and 25-40 wt.%of various coloring extracts, wherein the coloring extracts are composed of a red-ripe persimmon extract giving yellow color, a cabbage extract giving green color, a red cabbage extract giving red color and a beet root extract giving violet color.
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