Long-life fresh pasta products and methods of producing the same

摘要

A method for producing fresh pasta products having reduced sourness comprising the steps of:(i) preparing dough by mixing raw materials with water,(ii) preparing pasta threads by extruding the dough;(iii) gelatinizing the pasta threads by sting and/or boiling the pasta(iv) acidifying the gelatinized pasta threads with acid(s) solution; and(v) packing hermetically the acidified pasta threads into food containers and pasteurizing there;wherein the raw flour in the raw materials are those selected to have an ash content of 0.45 wt % or less.