Lactic acid bacteria fermented noodle and preparation method thereof

Abstract

Belonging to the technical field of food processing, the invention discloses a lactic acid bacteria fermented noodle. The hollow noodle comprises the following raw materials: 60-85 parts of lactic acid bacteria fermented pea powder and mung bean powder and 2-7 parts of Dictyophora indusiata extracted liquid. The invention also discloses a preparation method of the hollow noodle. The method includes the steps of dough kneading, extrusion molding, freeze drying and packaging, etc. The hollow noodle provided by the invention has the advantages of rich nutritive value, good chewiness and excellent flavor, and is especially suitable for people suffering from high blood pressure, high blood fat, high cholesterol, coronary heart disease, atherosclerosis and obesity.

Description

technical field [0001] The invention relates to a hollow noodle and a preparation method thereof, in particular to a hollow noodle fermented by lactic acid bacteria and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles are one of the favorite foods in people’s daily life. The noodles that people often eat include Zhongjiang noodles, Fujian longxu noodles, Lanzhou noodles, etc., but these noodles are solid. The ability to taste is also poor, and the taste is not good. However, the noodles made from ordinary wheat noodles have flat mouthfeel, poor taste ability and long cooking time, which can no longer satisfy people's more demands for noodles. [0003] With the development of the noodle processing industry, differentiated noodles have appeared on the market, such as "hollow noodles", "fermented noodles", and "multigrain noodles" and so on. For example, on January 1, 2014, the State Intellectual Property...

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to solve the problems in the prior art that the nutritional value of noodles is not high enough, and the processing performance of miscellaneous grain noodles is not good during the processing process. The processing performance of the noodles enriches the taste of the noodles and increases the nutrition of the noodles. At the same time, the extract of bamboo fungus is added to further improve the nutrition of the noodles, so that the noodles have certain functionality, especially suitable for people with high blood pressure, high blood fat, high cholesterol, coronary heart disease, arterial People with cirrhosis and obesity