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A technology for multi-grain noodles and flour, applied in the field of noodles and multi-grain noodles, can solve problems such as affecting physical health, single taste of raw materials, etc., and achieve the effects of easy digestion and absorption, rich nutrition, delicate and soft taste
Active Publication Date: 2017-05-31
HUNAN YUXIANG FOODS
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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
Method used
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[0020] The present invention is described in detail below:
[0021] The miscellaneous grain noodles of the present invention are made of the following raw materials in parts by weight: 10 parts of Hericium erinaceus, 1 part of Polygonum ericaceus, 6 parts of oats, 3 parts of buckwheat, 3 parts of millet, 3 parts of black rice, 3 parts of red beans, and 100 parts of flour , 1.5 parts of salt, 2 parts of gluten.
[0022] The preparation method comprises the following steps:
[0023] a. Hericium erinaceus and Polygonum erinaceus are dried, ground and mixed according to the weight parts, then sprinkled with water and fermented at room temperature for 24 hours and then dried into powder;
[0024] b. Grinding and mixing the oats, buckwheat, millet, black rice and red beans of the parts by weight, then adding the flour, salt and gluten powder of the parts by weight and mixing, adding water and stirring for 15 minutes, then standing for 30 minutes;
[0025] c. Sprinkle the prepared ...
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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 ...
Claims
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Application Information
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