FIELD: food industry.
SUBSTANCE: method for producing quick-cooking noodles, including at least the following stages 1 to 3: stage 1 of mixing the raw powder material, water, and kansui to produce noodle dough; stage 2 of making noodle strips from the noodle dough, and stage 3 of adding potassium lactate to the noodle strips. Potassium lactate is therein added in an amount of 0.1% wt. to 2.5% wt. relative to the total amount of quick-cooking noodles, and the raw powder material therein comprises gluten, the content whereof in the noodles is from 2% wt. to 30% wt. of the total amount of noodle strips.
EFFECT: invention provides a possibility of adding potassium lactate in order to impart a salty flavour, as well as preserving the texture of noodles without deteriorating the properties thereof.
3 cl, 7 dwg, 3 tbl
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