Colorful fine dried noodles

Abstract

The invention discloses colorful fine dried noodles, belonging to the technical field of food processing and particularly relating to fine dried noodles. The colorful fine dried noodles are prepared by mixing the following raw materials according to different proportions: 15%-23% of corn, 25%-35% of wheat flour, 3%-8% of red beans, 3%-8% of mung beans, 2%-4% of black beans, 1%-2% of salt and 30%-35% of water. The colorful fine dried noodles are obtained by evenly mixing all the raw materials and combining an existing fine dried noodle processing technology, and the colorful fine dried noodles are balanced in nutrients due to various raw materials.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dried noodles. Background technique [0002] Current dried noodles all have a single color and are mainly flour and yeast. The problems brought are poor taste, single type of formula, inability to form colored dried noodles, and single nutrition. Contents of the invention [0003] The purpose of the present invention is to provide a kind of colorful vermicelli, to solve the problems existing in the prior art. [0004] The technical scheme adopted by the present invention to solve the technical problem is: mix various raw materials according to different proportions to form colorful dried noodles, and its specific components are: 15-23% of corn, 25-35% of wheat flour, 3-3% of red bean 8%, mung bean 3-8%, black bean 2-4%, salt 1-2%, water 30-35% [0005] The positive effect of adopting the present invention is that: after mixing various raw materials evenly,...

AI Technical Summary

Problems solved by technology

[0002] The current dried noodles are all of a single color, mainly flour and yeast. The problems brought about are poor taste, single type of formula, inability to form colored dried noodles, and single nutrition.