公开(公告)号：US5773069A

公开(公告)日：1998-06-30

申请号：US635377

申请日：1996-04-19

Applicant: Hwee Peng Rebecca Lian ,  Tian Seng Toh

Inventor： Hwee Peng Rebecca Lian ,  Tian Seng Toh

IPC: A23L1/0522 ,  A23L1/16 ,  A23L1/162

CPC classification number: A23L7/109 ,  A23L29/212

Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

Abstract translation: 速溶玻璃面条用绿豆淀粉或马铃薯淀粉或其混合物制成。 为了制备面条，将生绿豆和/或马铃薯淀粉和水在一段温度和一段时间内混合以形成面团并部分地使淀粉糊化，并将面团挤出以获得面条形式的面团。 然后将面条蒸熟以固定它们，然后将其淀粉糊化，然后将淀粉糊化，然后在水中冷却，使淀粉退化使其变硬，然后将面条干燥至含水量低于15％。