Non-fried coarse grain noodles and preparation process thereof

Abstract

The present invention relates to non-fried coarse grain noodles and preparation process thereof, and belongs to the technical field of food processing. The method is characterized by using brown rice, black sesame, black soya bean, black rice, oats and sweet potato starch in a certain weight percentage, and comprising ten steps. The coarse grain noodles contain many essential minerals required by human body, and complementary nutrients, and have the effects of enhancing human immunity, maintaining blood vessel elasticity, nourishing the liver and kidney, and resisting oxidation. The noodles are beneficial for the elderly, can invigorate spleen, stimulate appetite, effectively prevent and treat senile habitual constipation and resist aging; and the noodle are conducive to digestion and absorption by children, and fully complement necessary nutrients. The whole production process does not uses any salt, food additive, or preservative; and the noodles have comprehensive and balanced nutrition ratio and good taste, and are suitable to people of all ages. The noodle solves the problem that the existing commercially available noodle products using single coarse grain are unable to meet the people's need; the consumer can purchase one noodles to enjoy a variety of coarse grains. The noodles have the advantages of good taste, fine production, balanced nutrition, and fulfillment of physical fitness needs.

Description

technical field [0001] The invention relates to non-fried coarse grain noodles and a preparation process thereof, belonging to the technical field of grain product processing. Background technique [0002] The vast majority of people in my country, whether in the north or in the south, like to eat noodles. In order to enhance immunity and maintain good health, noodles made of coarse grains are popular among people nowadays, such as buckwheat noodles, corn noodles, sweet potato noodles, etc., which satisfy people’s desire to eat coarse grains to a certain extent. However, the existing coarse grain noodles are usually made by mixing only one coarse grain raw material with wheat flour, and in order to ensure a good taste, the ratio of the only coarse grain in the noodles must be reduced. Noodles can't satisfy the needs of people buying a kind of noodles to enjoy nutritionally balanced and good taste prepared by scientific methods at all, which is convenient for long-term consu...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of non-fried coarse grain noodles and its preparation process which are prepared by adopting various coarse grain materials through the process steps of the present invention, which are nutritionally balanced, good in taste, not mixed with any food additives, and suitable for all ages; The existing commercially available noodle products using a single coarse grain cannot meet the needs of people who can enjoy a variety of coarse grains by purchasing one type of noodle, and have good taste, fine production, balanced nutrition, and physical fitness.