Wheat bran fresh noodles and making method thereof

Abstract

The invention relates to wheat bran fresh noodles and a preparation method thereof, in particular to wheat bran fresh noodles, which are characterized by containing 20 to 30 weight percent of water and being prepared by mixing the following raw materials in percentage by weight: 10 to 40 percent of wheat bran, 55 to 85 percent of wheat flour, 1 to 5 percent of cassava meal, 0.5 to 1.5 percent of soda, 1 to 5 percent of table salt and 1.5 to 2.5 percent of wheat gluten. The method comprises the following steps: crushing the wheat bran in the raw materials into powder; preparing aqueous solution of the table salt and the soda in the raw materials; mixing the crushed wheat bran and the wheat powder, cassava meal and the wheat gluten in the raw materials uniformly; adding the solution of water, table salt and soda; making a dough under vacuum; placing the dough in a belt aging machine directly; rolling the dough into a patch for the first time, standing the patch at room temperature of 10 to 25 DEG C and humidity of 20 to 40 percent indoor for fermentation; rolling the dough into a patch for a second time after fermentation; placing the patch in a drying channel for drying; tempering for 4 hours; and packing to obtain finished products. The wheat bran fresh noodles of the invention contain rich coarse fibers and rich nutrients, can be cooked conveniently, and offer a fine and soft mouthfeel; and the water content of the noodles are controlled by a process strictly, and problems such as thick soup and breakage are solved.

Description

technical field [0001] The invention relates to a fresh-keeping noodle and a preparation method thereof, in particular to a wheat bran fresh-keeping noodle and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for food, and foods that are convenient to eat and have nutritional and health functions are increasingly favored by people. Noodles are one of the most common foods in the diet. The noodles that are often eaten are mainly wheat flour. Wheat flour has high sugar content and less vitamins. Wheat bran is rich in crude fiber and vitamins. However, as a noodle product, wheat bran is processed. It is not easy to shape, easy to break, rough in taste, difficult to control moisture, and has problems such as mixed soup. Therefore, until today, wheat bran fresh noodles have not yet become the leading product in the pasta industry. Contents of the invention [0003] The purpose of th...

AI Technical Summary

Problems solved by technology

Noodles are one of the most common foods in the diet. The noodles that are often eaten are mainly wheat flour. Wheat flour has high sugar content and less vitamins. Wheat bran is rich in crude fiber and vitamins. However, as a noodle product, wheat bran is processed. It is not easy to form, easy to break, rough in taste, difficult to control the moisture, and there are problems such as mixed soup. Therefore, until today, wheat bran fresh noodles have not yet become the leading product in the pasta industry.