Black corn fine dried noodles and production method thereof

Abstract

The present invention provides black corn fine dried noodles and a production method thereof, wherein the raw materials comprise, by weight, 6-10 parts of black corn powder, 2-6 parts of tapioca starch, 0.5-1.5 parts of salt, 0.05-0.15 part of sodium carbonate, and 85-89 parts of flour. Compared to the fine dried noodles in the prior art, the black corn fine dried noodles of the present invention have the following characteristics that the weight part ratio of various raw materials can meet the black corn content in the fine dried noodles, the characteristics of the wheat powder can be retained in the mixed material, and the formation of the fine dried noodles is not affected.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to black corn noodles and a production method thereof. Background technique [0002] Today's black food is becoming more and more popular in the world. After the "five black categories" of miscellaneous grains have swept the market, black corn has attracted great attention from consumers because of its delicious taste and unique nutrition. In terms of nutritional value, black corn contains richer nutrients than ordinary corn and other grains and special ingredients that are beneficial to longevity, which is also the biggest nutritional feature of black corn. According to measurements, the protein content of black corn is 1.23 times higher than that of ordinary corn, its fat content is 1.3 times higher than that of ordinary corn, and the "life element" selenium is 8.5 times higher than that of ordinary corn [1]. Its content of lysine, copper, manganese, zinc and calcium is h...

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Problems solved by technology

At present, there are multiple black corn products on the market, but there is no report about black corn noodles

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