CHEN, SU DER,陈淑德,陳淑德,CHUNG, CHENG MING,锺正铭,鍾正銘,LIN, PO SYUN,林伯勳
申请号：
TW101137860
公开号：
TW201414429A
申请日:
2012.10.15
申请国别(地区):
TW
年份:
2014
代理人:
摘要：
Fungal fermented products have several physiologic functions such as immunomodulatory, decreasing blood sugar level, blood lipid, anti-oxidant, anti-tumor and promoting nerve growth factor (NGF) production. By adding the fungal fermented products into none gluten extruded rice noodle, has characteristics such as fast-cooking, innovative style and functional nutrition. To make the rice noodle； first mix in different ratio of raw materials such as rice powder, starch and fungal fermented products. Then, add water to moisturize the mixture. Next, the mixture was feed into the screw extruder. Meanwhile the spinning speed of the screw and the temperature of the barrel need to be controlled. After passing through the die, the extruded rice noodle was formed in a special shape. Finally, the extruded rice noodle was dried by hot air to form a functional extruded rice noodle.藥膳兩用的真菌發酵產物具有免疫調節、降血糖、降血脂、抗氧化、抗腫瘤及促進神經生長因子生成等生理活性功效。添加此真菌發酵產物於不含麩質的擠壓米麵中可具有快煮和新穎性、保健營養的功能性。先將不同比例的原料如：米穀粉、澱粉及真菌發酵產物混合。接下來調濕成後，進入擠壓機中。然後控制螺桿的轉速和套筒的溫度。成型後，再利用熱風乾燥而成具有真菌保健功能的米麵。
