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发明公开
CN110393263A 一种真空冷冻干燥面条的制备方法 审中-实审

一种真空冷冻干燥面条的制备方法
摘要：
本发明公开了一种真空冷冻干燥面条，按重量比，原料包括：3～5％醋酸酯淀粉，8～10％鸡蛋，0.5～1％食用盐，5～7％碱，0.1～0.3％黄栀子汁，5～8％辅料，余量为小麦粉。本发明面条口感爽滑，面条弹性佳，不易断条。
摘要（英）：

The invention discloses vacuum frozen dried noodles. The noodles are prepared from the following raw materials in percentage by weight: 3-5 percent of acetate starch, 8-10 percent of eggs, 0.5-1 percent of edible salt, 5-7 percent of soda, 0.1-0.3 percent of gardenia jasminoides juice, 5-8 percent of auxiliaries and the balance of wheat flour. The noodles have smooth taste and excellent elasticityand cannot be easily broken.

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