Preparation method for hollow noodle
A noodle and hollow technology, applied in the field of food processing, can solve the problems of poor processing performance and insufficient nutritional value of noodles, and achieve the effects of prolonging shelf life, cleaning the stomach and reducing rigidity
Inactive Publication Date: 2017-04-26
CHENGDU JINHUI TECH
7 Cites 2 Cited by
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Abstract
The invention discloses a preparation method for a hollow noodle, belonging to the technical field of food processing. The method comprises the following steps: material preparation, kneading, extrusion molding, freeze drying and packaging. Compared with hollow noodles in the prior art, the invention has the following beneficial effects: since pea flour and corn flour fermented via lactic acid bacteria are used as raw materials, the prepared hollow noodle is capable of cleaning the intestines and the stomach, promoting fat metabolism, preventing fatty liver, lowering serum cholesterol, improving blood circulation and preventing cardiovascular diseases.
Application Domain
Food coatingFood ingredient functions
Technology Topic
Materials preparationFreeze-drying +13
Examples
- Experimental program(7)
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PUM
Property | Measurement | Unit |
The inside diameter of | 0.5 ~ 0.8 | mm |
Outer diameter | 0.8 ~ 1.5 | mm |
Fineness | 60.0 | mesh |
Description & Claims & Application Information
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