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A MAKING METHODS OF THE COLD-NOODLENAIINGMYOUN USING THE WHEAT FLOUR AND THE MOLOKIA AND THE COLD-NOODLENAINGMYOUN USING THE WHEAT FLOUR AND THE MOLOKIA THEREOF
A MAKING METHODS OF THE COLD-NOODLENAIINGMYOUN USING THE WHEAT FLOUR AND THE MOLOKIA AND THE COLD-NOODLENAINGMYOUN USING THE WHEAT FLOUR AND THE MOLOKIA THEREOF
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机译：一种利用小麦粉和莫洛奇木的冷面条法和一种利用小麦粉和莫洛奇木的冷面条法的方法
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摘要
Mall Kea (MOLOKIA, CORCHORUS OLITORIUS L.) by Egypt to harvest the young leaves of the plant of origin pinamugwa and improve constipation by stimulating the intestinal motility as green and yellow vegetables used in food, by inhibiting the absorption of cholesterol, high blood pressure and atherosclerosis and is known to prevent hardening, and also to promote the calcium, fiber, vitamin a, B 1, B 2, C and so on of the minerals and polyphenols (POLYPHENL) and beta-carotene in (β-cAROTENE) is naturally rich aging it is known to the vegetables to the antioxidant effect of inhibiting the action of free radicals that cause cancer produced only moles Ica as tea or health food, but easily mothayeo be food is not being used as part material or a raw material to which access its use effectiveness is low there is a problem.; The present invention can use the moles Escherichia with such physiological functional properties of a food material such as a cold noodle unit to want to increase the use efficiency.; In order to achieve these objectives, so should adjust the ratio of the moles of Escherichia powder and flour powder main ingredients can be manufactured in noodle noodles should not exceed the Mall Kea powder compared to 2.5% of flour it is possible the production of noodles.
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机译：埃及的Mall Kea（MOLOKIA，CORCHORUS OLITORIUS L.）采收原产地Pinamugwa的幼叶，并通过抑制食物对绿色和黄色蔬菜的刺激，通过抑制胆固醇的吸收，高血压来刺激肠蠕动，从而改善便秘。和动脉粥样硬化，已知可以防止矿物质和多酚的硬化，并促进钙，纤维，维生素a，B 1， B 2， C等（POLYPHENL）和（β-cAROTENE）中的β-胡萝卜素是自然丰富的衰老食品，众所周知，蔬菜具有抑制自由基的作用，具有抗氧化作用，这些自由基可引起癌症，仅作为葡萄茶或保健食品就可产生伊卡因，但很容易上乘。如果食品不是用作原料或原料，则其使用效率很低。为了提高使用效率，本发明可以使用具有诸如冷面单元的食品原料的生理功能特性的埃希氏菌。为了达到这些目的，因此应调整大肠埃希氏菌粉与面粉粉的摩尔比，以面条制成的面条中可以制造的面条不应超过Mall Kea粉的面粉的2.5％，而有可能生产面条。
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