The invention relates to the technical field of
food processing, in particular to
yeast borayae fermented extruded molded noodles and a making method thereof. Comprising the following steps: step 1, preparing materials: adding
saccharomyces boulardii which accounts for 0.8-1.5% of the weight of
wheat flour into the
wheat flour; step 2, material mixing: performing
dry mixing for 3-5min by a dough mixer; step 3, kneading dough: adding water which accounts for 29-35% of the weight of the
wheat flour, and stirring for 3-6 minutes; step 4,
fermentation of the dough floc: fermenting the dough floc in a dough mixer for 20-40 minutes; step 5, single-screw low-temperature cold
extrusion forming: fermented flour flocculates are discharged into a hopper of a forming
machine and extruded into corresponding shapes through a die head, the thickness of flour bodies is 2.5-3.5 mm, the temperature of an extruding
machine is 30-60 DEG C, meanwhile, the extruding
machine is communicated with a cooling
water circulation system, and the temperature of circulating water is 5-10 DEG C; the extruded materials are subjected to multi-section low-
temperature gradient drying, the
drying temperature and
humidity of a first area are 28-32 DEG C and 65-70% respectively, the
drying temperature and
humidity of a second area are 32-35 DEG C and 55-65% respectively, the drying temperature and
humidity of a third area are 42-45 DEG C and 45-50% respectively, and the
moisture of the dried product is 9-12.5%.