| 摘要 |
PURPOSE:Boiled noodles are covered with an aqueous alcohol solution containing enzyme dextrin and glucose and subjected to freeze vacuum drying, thus preventing the hardening at the surface, conversion of alpha starch into beta one and discoloration and promoting the luster development and removal of water. CONSTITUTION:100pts.wt. of boiled noodle are covered by spraying or coating with 1pt. of an aqueous alcohol solution containing 2% of enzyme dextrin and glucose respectively where the ratio of water to alcohol is preferably 1:1. Then, the noodle is subjected to freezing and vacuum drying to produce instant noodle that is readily restorable with hot water, shows no discoloration to brown during the storage in a dark place and consequently can be stored for longer than 1 year in a cool and dark place. |
