Aleurone-layer fine dried noodles and preparation technology thereof

Abstract

The invention discloses aleurone-layer fine dried noodles and a preparation technology thereof. The aleurone-layer fine dried noodles comprise components as follows: flour raw materials and auxiliary materials, wherein the flour raw materials comprise 50%-80% of high protein flour and 20%-50% of wheat aleurone layer contents, the added auxiliary materials comprise components accounting for the flour raw materials in percentage by mass as follows: 0.5%-2% of added salt, 0.5%-5.0% of wheat gluten, 0.05%-0.4% of xanthan gum and 20%-35% of added water. The aleurone-layer fine dried noodles are prepared by the steps as follows: mixing, dough kneading, curing, flour tape pressing, noodle cutting, hanging of noodles on rods, drying, cooling, taking off of the noodles on the rods, cutting, weighing and packaging. The aleurone-layer fine dried noodles are smooth, clean, fine, uniform, chewy and boil-proof, has good elasticity, contains nutrient substances such as dietary fiber, protein, mineral substances, vitamins, polyphenol and the like and can effectively improve the current dietary structure of people, if the aleurone-layer fine dried noodles are eaten for a long time, health of the digestive system can be kept, and the immune system is strengthened.

Description

technical field [0001] The present application relates to a nutritious food and a production method thereof, in particular to an aleurone noodle and a production process thereof. Background technique [0002] Noodles are a kind of food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food, and is the main food of the main residents in my country, Japan, South Korea and Southeast Asian countries in urban and rural areas. In recent years, with the substantial improvement of people's living standards and the rise of tourism, noodles have become an international food. For the convenience of use and storage, people often make dry noodles, i.e. vermicelli. [0003] At this stage, the living standards of our people are gradually improving, and the diet structure has undergone great changes, and the three meals a day are too refined. Correspondingly, in the prior art, the flour used to make dried noodles is fine flour obtained by extracting...

AI Technical Summary

Problems solved by technology

[0005] Although the above three methods can increase the dietary fiber of dried noodles and improve the deficiencies of the existing dried noodles, they have the following disadvantages: adding other types of dietary fiber will increase the production cost, and using whole wheat flour or adding miscellaneous grains, because whole wheat flour The main component of the bran and miscellaneous grains is cellulose, which is relatively rough, which leads to the poor taste of the dried noodles, which are not chewy, easy to break, and mixed with soup.

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