Whole-wheat nutritional noodles

Abstract

The invention provides whole-wheat nutritional noodles prepared from steps that: (1) wheat bran is crushed to a grain size of 100 to 300 meshes in a micronizer, such that wheat bran fine powder is obtained; (2) according to weight proportions, 10 to 20 parts of the wheat bran fine powder is added to 80 to 90 parts of flour; 20 to 40 parts of water is added to the mixture; the materials are mixed for 10 minutes into a dough, and the dough is cured in a curing machine for 10 minutes; the dough is processed through calendaring, bar cutting, drying, and cutting, such that the whole-wheat nutritional noodles are prepared. According to the invention, wheat bran is processed through micro-crushing, such that the wheat bran powder has a grain size with which the wheat bran is suitable to be absorbed by human bodies. The formulation of the wheat bran and the flour is scientific, such that delicate mouthfeel and comprehensive nutrition of the noodles are ensured. The prepared whole-wheat nutritional noodles are advantaged in good mouthfeel, abundant nutrients, easy digestion and absorbance, simple preparation, and high product quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a whole wheat nutritional noodle. Background technique [0002] Wheat bran, or wheat bran, is a by-product of wheat flour processing. There is part of wheat germ at the end of wheat bran, which accounts for about 5-10% of the total amount of wheat bran. The germ is rich in protein, vitamins, minerals and 8 kinds of amino acids necessary for human body. Among them, the protein content per 100 grams of germ reaches 31.6 grams, vitamin E reaches 19.7 grams, and fat is only 9.6 grams, so wheat germ can be called "golden nutrition". Wheat bran is also rich in dietary fiber. Dietary fiber is an essential nutrient element for the human body. It can increase the fiber content in food, improve constipation, and promote the excretion of fat and nitrogen. [0003] Because it is generally believed that finer and whiter flour is better, and the less gluten it contains, the better,...

AI Technical Summary

Problems solved by technology

The higher the precision of the flour, the greater the nutritional loss. The noodles processed with refined flour are also incomplete in nutrition, while the noodles made of flour with too much bran are not easy to be digested and absorbed by the human body and have a rough taste, which cannot meet people's needs. to further improve