CHINESE NOODLE SOUP AND CHINESE NOODLE USING EEL MATERIAL, AND METHOD FOR PRODUCING THE CHINESE NOODLE SOUP

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• 3. METHOD FOR PRODUCING SOUP FOR NOODLE FOOD SUCH AS CHINESE NOODLE, JAPANESE BUCKWHEAT NOODLE, JAPANESE NOODLE AND THE LIKE [P] . 日本专利： JP2003038120A . 2003-02-12

  机译： 生产像中国面条，日本荞麦面条，日本面条和类似面条的面条食品的汤的方法

• 4. PORK BONE SOUP, METHOD FOR DRYING PORK BONE WITH COLD AIR, AND PORK BONE CHINESE NOODLE SOUP [P] . 日本专利： JP2010119378A . 2010-06-03

  机译： 猪骨汤，用冷空气干燥猪骨的方法以及猪骨中式汤

• 5. METHOD FOR PRODUCING CHINESE NOODLE SOUP IMPROVED IN TASTE EXPRESSION [P] . 日本专利： JP2006020518A . 2006-01-26

  机译： 生产味觉改良的中国面条汤的方法

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• 3. Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population [J] . LI Wen-jing, DENG Zhi-ying, CHEN Guang-feng, 农业科学学报（英文版） . 2017,第002期
• 4. QTL Mapping for Quality Traits of Chinese Dry Noodle [J] . ZHAO Jing-lan, CHEN Min-sheng, MA Yan-ming, 农业科学学报（英文版） . 2009,第004期
• 5. Earliest Yet Noodles Made 4,000 Years ago in China [J] . 中国科学院院刊（英文版） . 2005,第004期
• 6. Late-onset anaphylaxis due to poly (gamma-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto). [J] . Inomata N, Chin K, Nagashima M, Allergology international: official journal of the Japanese Society of Allergology . 2011,第3期
• 7. Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto) [J] . Naoko Inomata, Keishi Chin, Mayumi Nagashima, Allergology international: official journal of the Japanese Society of Allergology . 2011,第3期
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• 11. Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles [O] . Hua Li, Jingjing Wang, Li Pan, 2019
• 12. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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