| 摘要 |
PURPOSE: A starch composition of ingredients for Chinese corn noodles is provided to give the same quality as Chinese sweet potato noodles and reduce manufacturing cost by mixing potato, sweet potato, Tapioca, alum, salt, soda, konjak and carrageenan. CONSTITUTION: As main ingredients of Chinese corn noodles, 70-90 wt.% of corn starch is mixed with 30-10 wt.% of one or more starches from among sweet potato, potato and Tapioca. One or more ingredients from among carboxyl methyl cellulose(CMC), carrageenan and konjak are added to the main ingredients as additives. 0.1-1.0 wt.% of additives are added to manufacture the Chinese corn noodles. The noodles contains 0.3 wt.% of alum, 4-10 wt.% of salt and 0.3-1.5 wt.% of soda. All ingredients are mixed and kneaded with hot water. The paste is extruded by a piston extruder and gelatinized in boiling water. The gelatinized starch is cooled in cold water and digested. The digested noodles are frozen and thawed, and then naturally seasoned.
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