Coarse grain noodles

Abstract

The invention relates to coarse grain noodles which comprise the following raw materials in parts by weight: 80-100 parts of flour, 2-5 parts of corn powder, 1-3 parts of peanut powder, 1-3 parts of millet powder, 5-8 parts of mashed pumpkin, 0.5-2 parts of yeast powder and 0.3-0.8 part of guar gum. The invention also relates to a preparation method of coarse grain noodles. In the invention, the raw materials of the coarse grain noodles are fermented, and the overall nutritional value of the coarse grain noodles is increased; as functional noodles, the coarse grain noodles provided by the invention are rich in dietary fibers easy to digest and absorb as well as other nutrient substances.

Description

technical field

[0001] The invention relates to coarse grain noodles and belongs to the field of food. Background technique

[0002] Coarse grains are rich in insoluble cellulose, which is beneficial to ensure the normal operation of the digestive system. It works synergistically with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in the blood; increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases disease risk. Eating too much whole grains will affect digestion. Excessive fiber can lead to acute symptoms such as intestinal obstruction and dehydration, especially for people with weak gastrointestinal function, making other nutrients in coarse grains unable to be well digested and absorbed. Contents of the invention

[0003] In order to solve the above-mentioned problems existing in the pr...