| 摘要 |
The process kneads 60-70 wt.% of wheat flour, 30-40 wt.% of bulked rice flour, 1-10 wt.% flour of a fruit or vegetable, which was made into paste, encapsuled by cyclodextrin, and freeze dried to be powdered, with 30-40 % of water having calcium ion of 1 x 10-4 M concentration to add 0.5-1 wt.% of sodium alginate, to extrude into noodle slrips at 80-90 deg.C under 10 kg/cm2 pressure, to pass through warm water having calcium ion, and to dry to final products. |
