| 摘要 |
PURPOSE: A method for manufacturing a cold-noodle dish using Codonopsis lanceolata is provided for giving excellent texture, taste and color to the cold-noodle dish with containing the active principles of Codonopsis lanceolata. CONSTITUTION: The Codonopsis lanceolata cold-noodles are manufactured by mixing and kneading with wheat flour 70-85wt.%, buckwheat flour 12-18wt.%, wheat starch 6-12wt.%, refined salt 4-8wt.%, cold soda 0.5-0.5wt.%, Codonopsis lanceolata juice 5-8wt.%, Codonopsis lanceolata powder 5-8% and grapefruit extract 0.05-0.1wt.%. The paste is stirred by a coupled of rotary wings in a kneading bowl for 5-10 minutes. The noodles are heated at 125±30deg.C when the room temperature is over 20deg.C. The noodles are naturally dried at 10-35deg.C for 4-6 hours and freezing-dried for 10-36 hours. The Codonopsis lanceolata is squeezed by a compressor to get the juice. The juice is cooled to 20deg.C and diluted with water in a ratio of 5:5. Raw Codonopsis lanceolata is steamed with the steam of high temperature for a short time and dried for 15 hours. The dried Codonopsis lanceolata is torrefied at 80deg.C for an hour to make particles less than 200 mesh. |
