Carotenoid reinforced nutrition vermicelli loaded with sporidiobolus pararoseus y7 powder interlayer, and preparation method thereof

Abstract

The present invention discloses a carotenoid reinforced nutrition vermicelli loaded with a sporidiobolus pararoseus y7 powder interlayer, wherein the components comprise, by weight, 60-80 parts of middle-gluten flour, 40-60 parts of low-gluten flour, 10-12 parts of corn acetate starch, 1-2 parts of compound phosphate, 6-8 parts of ginkgo leaf, 10-20 parts of wheat germ, 20-30 parts of purple sweet potato powder, 2-3 parts of sporidiobolus pararoseus y7 powder, 0.01-0.12 part of sodium alginate, 0.001-0.0012 part of glucose oxidase, 8-10 parts of edible salt, and a proper amount of water. According to the present invention, the corn acetate starch is mixed into the high-gluten flour and the low-gluten flour so as to significantly reduce the cooking loss of the vermicelli, and the compound phosphate is used to increase the absorption capacity of the flour, ensure the complete expansion of the gluten protein, promote the formation of the gluten network, and increase the flexibility and the toughness of the vermicelli.

Description

technical field [0001] The invention belongs to the field of functional dried noodle processing, and in particular relates to a carotenoid-enhanced nutritional fine noodle loaded with a locksporium yeast powder interlayer and a preparation method thereof. Background technique [0002] Dried noodles, also known as rolled noodles and packaged noodles, are traditional foods in my country and have a large consumer market. my country is the largest producer of flour products in the world. With the improvement of people's living standards and the demand for healthy diets, noodles are also From convenient and low-grade products with a single raw material, it has developed into a medium-to-high-end product integrating nutrition, health care, delicacy and convenience. Especially, various high-grade functional noodles with nutritious and high-grade functions are developing rapidly and are becoming the direction and mainstream of the dried noodle market. . However, the variety of nutrit...

AI Technical Summary

Problems solved by technology

However, the variety of nutritious dried noodles on the market is single, which cannot meet the needs of consumers for a kind of dried noodles containing multiple nutrients. Among them, these are basically homogeneous solid dried noodles currently on the market. , there are often situations where it is not easy to cook, and there is a sandwich. If you want to cook it, you need to cook it for a long time. It may be too soft and the surface will be sticky. During the cooking process, a small amount of salt is added, which may cause the taste of cooked noodles to be too salty when eaten