Rainbow noodle and manufacturing method of rainbow noodle

摘要

PURPOSE: Noodles with rainbow colors is obtained by using each of seven main ingredients such as sugar beets, carrots, gardenia seeds(Gardeniae Fructus), mulberry leaves, chlorella and green tea leaves with optional ingredients such as wheat, hexagonal water, roasted coarse salt, roasted fine salt, vegetable oil, egg and milk. The noodles have rainbow colors as well as excellent elasticity and are thus used in making udon(wheat vermicelli), cut fine noodles, plain noodles without meat. CONSTITUTION: In manufacturing noodles, 400g of each of sugar beets, carrots, gardenia seeds, mulberry leaves, chlorella and green tea leaves as main ingredients is mixed with 10,000g of wheat, 3,000ml of hexagonal water, 25g of roasted coarse salt, 25g of roasted fine salt, 300ml of vegetable oil, 10 eggs and 500ml of milk as optional ingredients, kneaded and aged at 3deg.C for 24 to 30hrs and at 20deg.C for 5hrs. Each dough is successively introduced into a noodle maker and aged at 3deg.C for 20 to 30hrs and at 20deg.C for 5hrs. Then, each dough is successively inserted into a noodle machine to make noodles. The noodles are aged at 3deg.C for 5hrs.