Konjac-hulless barley noodles
A technology for noodles and highland barley, which is applied in the directions of food ingredients as emulsifiers, food ingredients as taste improvers, and functions of food ingredients, etc., to achieve the effects of preservation and adhesion, good elasticity, and increased gluten value.
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[0023] Example 1
[0024] A kind of konjac highland barley noodles, which is prepared from raw materials including the following parts by weight: 90 parts of wheat flour, 25 parts of konjac flour, 20 parts of barley flour, 5 parts of tartary buckwheat flour, 5 parts of oat flour, 5 parts of cucumber juice , 3 parts tomato juice, 2 parts spinach juice, 35 parts water, 2 parts salt, 0.08 parts calcium sodium stearoyl lactate.
[0025] The preparation method of konjac highland barley noodles includes the following steps:
[0026] (1) Mix the calcium sodium stearoyl lactate, tomato juice, spinach juice, cucumber juice, salt and water uniformly in proportion to prepare a flour blend;
[0027] (2) Put the wheat flour, konjac flour, highland barley flour, tartary buckwheat flour, oat flour, and the kneading agent obtained in step (1) into the kneading machine for 18 minutes to obtain the dough;
[0028] (3) Put the dough prepared in step (2) to stand still for 30 minutes;
[0029] (4) The doug...
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