Coarse cereal noodles and preparation method thereof

Abstract

The invention discloses coarse cereal noodles. The coarse cereal noodles are prepared from the following raw materials in parts by weight: 9-10 parts of hericium, 1 part of polygonum hydropiper, 5-6 parts of oat, 2-3 parts of buckwheat, 2-3 parts of millet, 2-3 parts of black rice, 2-3 parts of ormosia, 100 parts of flour, 1.5-2.0 parts of salt and 2-5 parts of wheat gluten; preferentially, 10 parts of the hericium, 1 part of the polygonum hydropiper, 6 parts of the oat, 3 parts of the buckwheat, 3 parts of the millet, 3 parts of the black rice, 3 parts of the ormosia, 100 parts of the flour, 1.5 parts of the salt and 2 parts of the wheat gluten. A preparation method comprises the following steps: a, sun drying the hericium and the polygonum hydropiper, grinding, mixing, carrying out fermentation by watering, and then sun drying to obtain powder; b, grinding the oat, the buckwheat, the millet, the black rice and the ormosia, mixing, then adding the flour, the salt and the wheat gluten, mixing, and stirring by adding water; c, scattering the powder of the hericium and the polygonum hydropiper, and stirring by adding the water; d, calendaring a dough and cutting the dough into strips by a noodle roller; and e, sending the strips into a drying chamber, and baking.

Description

technical field [0001] The invention relates to a noodle, in particular to a miscellaneous grain noodle and a method for preparing the miscellaneous grain noodle. Background technique [0002] Noodles are one of the traditional main foods in my country, and they are flour products formed by calendering with wheat flour as raw material. However, the raw materials, nutrition and taste of traditional noodles are single, and whitening agents and preservatives are often added to traditional noodles, which will affect health if eaten for a long time. With the increasing development of my country's economy, people's living standards and health awareness continue to improve, and functional and health-care noodles are more and more favored by consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a miscellaneous grain noodle with the effect of nourishing the stomach and delicate taste. Also provided is a method for ...

AI Technical Summary

Problems solved by technology

However, the raw materials, nutrition, and taste of traditional noodles are single, and traditional noodles are often added with whitening agents and preservatives. Long-term consumption will affect health