Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method

摘要

PURPOSE: A producing method of Chinese noodles containing purple sweet potato, and the Chinese noodles are provided to offer the antioxidant effects of the purple sweet potato to consumers. CONSTITUTION: A producing method of Chinese noodles containing purple sweet potato comprises the following steps: mixing 0.01-0.05 parts of acidulant by weight, 0.01-0.05 parts of thickener by weight, 35-45 parts of water by weight, and 1-5 parts of starch by weight to obtain starch water; mixing the starch water with 50-60 parts of starch by weight and 1-5 parts of purple sweet potato powder by weight, and kneading the mixture; removing air from the obtained mixture using a vacuuming device, and molding the mixture into noodle strips; gelatinizing the noodle strips, and cooling and cutting the obtained noodles; cooling the cut noodles using 20-30 deg C water, and aging the noodles for 10-15 hours at 15-25 deg C; freezing the aged noodles for 20-28 hours; and thawing the noodles using 15-25 deg C purified water before naturally drying or hot-air drying.