關鍵字：麵條、香米、紫米 Abstract Purpose flours are the ingredients of the noodles. Production processes include mixing, rolling, cutting, drying. Rice is one of the major cereals in the world. Aromatic Rice has Taro flavor. Black rice has high nutritional value and anthocyanin. The powder of Aromatic Rice and Black Rice adds into the noodles in this experiment. Consumers can enjoy double staple rice and noodles once.
The experiment used a certain amount of Aromatic Rice and Black Rice to replace flour. The powder of Aromatic Rice or Black Rice mixed, rolled, cut and dried to make noodles. The noodles are with width 1.8 mm and thickness 1.2mm. Quality analysis is for cooked dried noodles.
The result shows the optimal ratio is 40% added Aromatic Rice powder 40% and 5% wheat gluten and 15% added Purple Rice powder and 5% wheat gluten. Added the amount of Black Rice is less than Aromatic Rice because Black Rice is easy to absorb water resulting viscous. If the Black Rice powder added to much, it would be difficult in the production.
Cooked Aromatic Rice noodles have the flavor of Taro and are relatively soft. Cooked Black Rice noodles have the purple color, viscous and tasting graininess. They are both unique products in the marketing. They could be Leading products.