| 摘要 |
PROBLEM TO BE SOLVED: To provide a pasta which has a rancidity-free storage life for a long period, holds an original yellow color and has a good texture. SOLUTION: This pasta is produced by preparing a mixture comprising a grain flour or semolina, added water and lipase, kneading the mixture to form a dough, and then forming the dough into the shape of the pasta. The residual lipase activity of the produced pasta is lower than that of 100 LU/kg pasta. The inactivation of the lipase is carried out by drying the pasta at a temperature of 84 to 95 deg.C for 200 to 700 min and/or steaming the pasta with 98 to 100 deg.C steam, spraying 85 to 98 deg.C water, and blanching the dough at 85 to 100 deg.C for 1 to 10 min. |
