Dried coarse grain noodles

Abstract

The invention discloses dried coarse grain noodles which are prepared by the raw materials including wheat bran, sweet potato flour and water according to the conventional production technology of dried noodles. The raw materials comprises 60 parts of wheat bran with granularity being over 120 meshes, 40 parts of sweet potato flour with granularity being over 60 meshes and 20 parts of water by weight. The invention has the advantage that the wheat bran and the sweet potato flour are mixed by scientific proportioning to prepare the dried noodles. After being eaten, the noodles not only eliminate the discomfort caused by pour sweet potato flour products, such as acid stomach, heartburn and the like, and the defects that the wheat bran is too coarse to swallow and is poor in mouthfeel, but also add multiple nutrients required by human bodies, such as cereal cellulose, beta-carotene, vitamin C, folic acid and trace elements including magnesium, molybdenum, selenium, phosphorus, calcium, ferrum and the like, increase the stool excretion, improve the gastrointestinal motility, invigorate kidney and suppress sweating, and particularly have good effects on preventing and curing gerontism constipation; therefore, the noodles can be regarded as low-calorie health care food used as medicated food.

Description

technical field [0001] The invention relates to food, in particular to coarse grain vermicelli. Background technique [0002] With the improvement of living standards, polished rice and white flour have become the main food for people. However, due to the lack of cellulose in the above-mentioned grains, the content of vitamin B1, B2, β-carotene (vitamin A precursor), vitamin C and folic acid is relatively small, and the calories are high, so long-term simple consumption of polished rice and white flour can easily lead to various diseases happened. Such as atherosclerosis and coronary artery disease, diabetes, varicose veins, hemorrhoids, colon tumors, constipation, irritable bowel syndrome, etc. With the increase of national health care awareness, people begin to look for cellulose-rich foods in their lives. The bran that comes off during wheat grain processing contains cellulose, hemicellulose and pectin substances, and is a high-fiber food. Increasing high-fiber foods ...

AI Technical Summary

Problems solved by technology

At present, sweet potatoes are mostly eaten by steaming, boiling, frying, frying and pure sweet potato noodles. After eating, they are prone to hyperacidity, heartburn and other discomforts and cannot be eaten for a long time.

How to prepare food by combining sweet potato and wheat bran to achieve the purpose of increasing cellulose, β-carotene and vitamins in food has not been reported yet.