200814937 九、發明說明： 【發明所屬之技術領域】 多層麵帶的加工方法 【先前技術】 硬度新:麵;4=各==食用時具有娜^ 澱粉，但所含有之原料粉中會添加蛋白、小失或局肋小轉和 粘多糖劑，來達成此目的。然而以上方的蛋白質或加增 但卻帶來缺乏麵«性和滑溜感等問題.因此===一定的硬度， 於原料階財添加如海綱各種的添力:^^^華麵之^時’ 卻殘留海蕩酸特有之藥品臭味之問題，^而因為海澡酸之添加 有以穀類社補戰_且_鱗巾种9-觀4 橋重合之酵素粉末，使呈淹姑占面主抹可引起蛋白質之架 切斷形成多層麵類之h二來接合麵帶後，再經過壓延， 之麵糰製造成二層之外>肖_ 為主成分所含有轉粉而來 料粉而來之麵糰小麥粉為主成分所含有原 ^要求有多層麵，又訴求可維本創意主 技街的特徵在外層以多加毅粉，内層加健為目的，本 白色，因而可保護不會因光照 =…、麵身，乾燥時成乳 煮時，麵表面可呈規$Ηβ ’、、、、裘内層麵身之營養品質，♦ ^ 訴求維 取71月具有新穎性及產業實用性· 【發明内容】 一種可保持營養素的多肩蛛 ~ 層趣讀製造方法係由内層麵带和外#麵 页所組成，其中内層麵带杲士_A 曰麵 巾疋由Γ%助麵粉、膠類、菠菜汁 綜合維生素等具有健康素材 、、隹匐汁或 。4所域，而外層麵带是由t筋麵粉、 200814937 殿粉、鹽水所組成。以内層麵带為中心，外層麵带分成上下夹住内層 麵带進入複合機，複合成一麵带，經過反覆壓延麵带至適當厚度，切 絲成麵條，於溫度30〜40°C，熱風乾燥8小時至水分14%以下，成為 乾麵條。其内層麵带的組成成份為；高筋麵粉比率画中，海藻膠 (0· (U〜G· 1%)或显膠（〇· Q卜Q·⑼）或三鮮膠(QU· 1%) 或卡德郝（〇· 01〜0.1%)或該四郷的混和膠添加的比率1 %，新鮮$菜汁或娜_汁或綜合維生素的比率、鹽卜⑽、水200814937 IX. Description of the invention: [Technical field of invention] Multi-layer belt processing method [Prior Art] Hardness: face; 4 = each == when eating, there is Na 2 starch, but the raw material powder contained will be added with protein , small loss or small ribs and mucopolysaccharide to achieve this. However, the protein above is added or increased, but it brings about the lack of surface «sex and slippery feelings. Therefore, === a certain hardness, added to the raw materials such as Haigang various kinds of power: ^^^华面之^ At the time of 'there is a problem of the smell of the drug that is unique to the sea stagnation, ^ and because the addition of the sea bath acid has the enzymes of the cereal society _ and _ scale towel species 9-view 4 bridge coincides with the enzyme powder The main surface wipe can cause the protein to be cut into a multi-layered surface to form a multi-layered surface, and then the calendered dough is made into a two-layered dough. The dough wheat flour is mainly composed of multi-layered dough, and the characteristics of the main body of Keweiben’s creative main street are in the outer layer with the addition of powder, and the inner layer is added for the purpose of the white, so it can be protected. Because of the light=..., body, when it is brewed when it is dry, the surface of the surface can be presented with the nutritional quality of the Ηβ', 、, 裘, 裘 诉 维 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 71 SUMMARY OF THE INVENTION A multi-shouldered spider that can maintain nutrients is produced by the inner layer. The face and the outer # face are composed of the inner layer with a gentleman _A 曰 疋 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助 助4 fields, while the outer layer is composed of t-gluten flour, 200814937 temple powder, and salt water. Centering on the inner layer belt, the outer layer belt is divided into upper and lower sides to sandwich the inner layer belt into the composite machine, and is combined into a side belt, which is stripped to a proper thickness after being repeatedly rolled, and cut into noodles at a temperature of 30 to 40 ° C, and dried by hot air. It is dry noodles in hours to 14% or less. The composition of the inner layer belt is: high-gluten flour ratio painting, seaweed gum (0· (U~G· 1%) or gelatin (〇·Q Bu Q·(9)) or three fresh rubber (QU· 1%) ) or Kade Hao (〇 01~0.1%) or the ratio of the four-powder blended rubber added 1%, fresh $ vegetable juice or Na_ juice or multivitamin ratio, salt b (10), water
29〜42% ·而外層麵带的組成成份為；中筋麵粉比率i中，添加殿 粉10〜40%、鹽1〜5%、水29〜42% · 【實施方式】 内層麵带的組成成份為；高筋麵·率i， % )或相種膠的混和膠添加的比率請〜Q l% 或綜合維生素的比率3〜5%、臨49Q/ 月蘿萄汁 是將健康素材及膠類與鹽水充V二二29:42^ 兄刀化合均勻，加入麵粉中，以一般懵挫 ΐ==::入壓延機壓延成麵带。外層麵带的組成成份為; 中肋麵減羊90，％，殺粉1(Μ〇%、鹽卜5%、水29〜 ，的製法是將麵粉、殿粉先混合成乾粉，鹽水加人乾粉中；3 檀拌機授拌成麵糰，麵糰放入壓延機壓延成麵带。 又 機；^内為中心，外層麵带分上下夾住内層麵带進入複合 成-知，經過反覆壓延麵带至適當厚度，㈣成麵停⑺ ί Γ二燥8小時至水分14%以下，成為乾麵條。即可製ϊ 成内層為健康素材之鱗，鶴時外觀 射而破壞_麵紅八I 色目研保4因光照 而由rttf 成分’當於水煮時’麵可纽透明外表， 而中心言減w色澤可以呈現出來[韻雛的麵條. 200814937 【圖式簡單說明】 盔 【主要元件符號說明】 無29~42% · The composition of the outer layer belt is; in the medium-gluten ratio i, adding 10~40% of the temple powder, 1~5% of the salt, and 29~42% of the water · [Embodiment] Composition of the inner layer belt For the ratio of high-gluten surface rate i, %) or mixed rubber of the kind of rubber, please ~Q l% or the ratio of multivitamins 3 to 5%, Pro 49Q / month, the juice is healthy and gelatinous Filled with salt water V 22:42^ Brother knife uniform, added to the flour, in general 懵 ΐ ==:: into the calender calendered into a dough. The composition of the outer layer is: 90% of the ribs minus the sheep, 10% of the powder, 5%, salt 5%, water 29~, the method is to mix the flour and the temple powder into a dry powder, and the salt water is added. In the dry powder; 3 sandalwood mixer to mix into a dough, the dough is placed in a calender to be calendered into a dough strip. Another machine; ^ inside is the center, the outer layer belt is divided into the inner layer belt to enter the composite into the composite, knowing, after the repeated rolling surface Bring to the appropriate thickness, (4) face stop (7) ί Γ dry for 8 hours to 14% moisture, become dry noodles. Can be made into the inner layer as a healthy material scale, the crane looks and breaks According to the illumination, the rttf component 'when it is boiled' can be transparent to the surface, and the center can reduce the color of the w. The rhyme can be presented. [Rhyme noodles. 200814937 [Simple description] Helmet [main symbol description 】 none