Konjak noodles and production process thereof

Abstract

The invention discloses konjak noodles and a production process thereof; the konjak noodles comprise 8-12% of konjak, 0.03-0.08% of iodized salt, 88-92% of flour; the production process comprises the following steps: cleaning konjak, drying by a drying oven, crushing by a crusher to 120 meshes to obtain konjak powder; pouring the components of the konjak powder, iodized salt, and flour according to the weight ratios and water into a vacuum dough kneader according to a ratio of the components and water of 4:1-6:1 for kneading so as to prepare konjak flour dough; delivering the prepared konjak flour dough into a noodle forming machine, preparing wire drawing and cutting, drying at 50-70 DEG C in a heat-flux dryer; the noodles of the invention has the advantages of high nutritive value, toughness, chewing tolerance, softness, and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac noodles and a production process thereof. Background technique [0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. demand. As people have entered the modern stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption levels in modern society. Contents of the invention [0003] The purpose of the present invention is to provide a kind of nutritious konjac noodles and its production method by adding konjac ingredients in ordinary noodles, so that ...

AI Technical Summary

Problems solved by technology

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. needs

As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption level in modern society.