| 摘要 |
PURPOSE:To prevent mutual sticking of dough sheets and noodle strips and improve texture, by adding and mixing microspheres enclosing fats and oils and containing collagen as one of shell material constituent components. CONSTITUTION:Powdery collagen is added to water to prepare a collagen solution and gum arabic is used to prepare a gum arabic solution. The collagen and gum arabic solutions are then mixed and heated and pH is subsequently adjusted with acetic acid. Rapeseed oil is then added and mixing is carried out to prepare an original form of microcapsules. Warm water is added and the resultant mixture is mixed and quick-cooled. The original form of the microcapsules is then taken out and placed in an alum solution to insolubilize the surface of capsule membranes. The microcapsules are subsequently washed, filtered and freezedried. The obtained microcapsules are added to a noodle dough to prevent mutual sticking or breakage of dough sheets or noodle strips by action of the fats and oils used as the enclosed substance. Furthermore, springiness of the noodles is increased by action of the collagen to improve the texture. |
