| 摘要 |
PURPOSE:To prepare instant noodles not causing overflow when boiled, by attching an edible antifoaming emulsifying agent to the surfaces of noodle lines. CONSTITUTION:In preparing instant noodles conventionally, 0.01-5.0wt%, preferably 0.2-2.0wt% based on amount of noodle lines of an edible antifoaming emulsifying agent, having preferably a low HLB, e.g., sorbitan fatty acid ester, glycerol fatty acid ester, etc. is attached to the surfaces of noodle lines in the process from dehydration to the preparation of product or to the surfaces of noodle lines of product. |
