METHOD FOR PRODUCING INSTANT BEATEN EGG SOUP, AND INSTANT BEATEN EGG SOUP OBTAINED BY THE METHOD

• 1. 即食鹰嘴豆的加工方法及所加工的即食鹰嘴豆 [P] . 中国专利： CN102771724A . 2012-11-14
• 2. 一种混合豆筋、即食豆筋食品及其制作方法 [P] . 中国专利： CN105994670A . 2016-10-12
• 3. METHOD FOR PRODUCING BEATEN-EGG SOUP AND FOOD USING BEATEN-EGG SOUP [P] . 日本专利： JP2004089072A . 2004-03-25

  机译： 生产贝滕-鸡蛋汤和使用贝滕-鸡蛋汤的食品的方法

• 4. METHOD FOR PRODUCING BEATEN-EGG SOUP AND FOOD USING BEATEN-EGG SOUP [P] . 日本专利： JP2004089073A . 2004-03-25

  机译： 生产贝滕-鸡蛋汤和使用贝滕-鸡蛋汤的食品的方法

• 5. When the instant scratching egg soup null instant scratching egg soup which is obtained by the production method and [P] . 日本专利： JP4058229B2 . 2008-03-05

  机译： 当即食蛋汤通过生产方法获得的即食蛋汤无效时，

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• 6. 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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