PREPARATION METHOD OF COLD NOODLE

From the paper

Abstract

A method of making cold noodles using Phellinus linteus powder as main component together with wheat flour, wheat starch, buckwheat flour and table salt is provided. The cold noodles have a yellowish brown color and contain the active component of Phellinus linteus. In the method for production of the titled cold noodles, 70 to 100 parts by weight of wheat flour is mixed with 2 to 5% by weight of Phellinus linteus powder, 70 to 90 parts by weight of wheat starch, 30 to 50 parts by weight of buckwheat flour and 1 to 2 parts by weight of table salt, kneaded with water and then extruded to give noodle strips which are cooled and cut into 20 to 40cm in length. In the mixing step, 1 to 2 parts by weight of chitosan can be added. In the kneading step, boiled water can be added.