Coarse cereal dried noodles and fabrication method thereof

Abstract

The invention discloses coarse cereal dried noodles and a fabrication method thereof, relates to dried noodles and a fabrication method thereof, and aims at solving the technical problems that existing coarse cereal dried noodles are easy to break, cause burnt soup, are insufficient in elasticity, and are poor in taste in the cooking process. The coarse cereal dried noodles disclosed by the invention are prepared from flour, fermented ordinary coarse cereal dried powder, pre-gelatinized and fermented coarse cereal wet dough and corn starch by a rolling process. The method comprises the following steps: fermenting, jordaning and filtering glutinous coarse cereals to obtain glutinous coarse cereal wet dough; jordaning and filtering a part of common coarse cereals to obtain ordinary coarse cereal wet dough and drying a part of common coarse cereals after fermenting, so as to obtain fermented ordinary coarse cereal powder; gelatinizing the glutinous coarse cereal wet dough and the ordinary coarse cereal wet dough and then mixing with flour, fermented ordinary coarse grain powder and corn starch; softening, rolling, slitting and baking, so as to obtain the coarse grain dry noodles. The coarse grain dry noodles disclosed by the invention are high in content, and strong in elasticity, and the product quality accords with the regulation of the national standard of "LS / T3212-1992 dry noodles".

Description

technical field [0001] The invention belongs to the field of grain processing. Background technique [0002] In recent years, in the grain consumption structure of urban and rural residents in my country, the proportion of miscellaneous grains has dropped significantly, which is less than 8% of grain consumption, while the proportion of polished rice and flour is too high. Due to various reasons such as dietary structure, the incidence of diseases such as hypertension, cardiovascular, and diabetes continues to rise. Studies have shown that cereals are rich in protein, dietary fiber, unsaturated fatty acids, vitamins, mineral elements and other nutritional and health components. They are not only rich in nutrition, but also have good health effects. . The Chinese patent with publication number CN103202433A discloses a kind of miscellaneous grain vermicelli. The miscellaneous grain vermicelli is obtained by directly adding miscellaneous grains such as corn and buckwheat into...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problems that the existing miscellaneous grain vermicelli is easy to break, easy to paste soup, lack of gluten, and poor in taste during the cooking process, and provides miscellaneous grain vermicelli and a production method thereof