Multi-coarse cereal fine dried noodles and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly discloses multi-coarse cereal fine dried noodles and a preparation method thereof. The multi-coarse cereal fine driednoodles are prepared from the following raw materials in parts by weight: 100 parts of special refined wheat flour, 4-6 parts of quinoa powder, 1-2 parts of pea meal, 2-3 parts of corn flour, 3-4 parts of millet flour, 1-3 parts of purple rice flour, 2-3 parts of black rice powder, 1-2 parts of edible salt, 2-3 parts of vital wheat gluten and 0.1-0.2 part of dietary alkali. Through working procedures of performing mixing and screening, performing kneading to obtain dough, performing standing and curing, performing repeated pressing, performing four-region baking and the like, finished productsare obtained. The made fine dried noodle finished products contain nutrient substances of amino acids, vitamins, protein, minerals and the like which can be supplemented for human bodies, the fine dried noodles are uniform in color, smooth in surface, good in mouth feel, not liable to break, resistant to cook, and clear in soup color.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to multi-grain vermicelli and a preparation method thereof. Background technique [0002] In recent years, in the grain consumption structure of urban and rural residents in my country, the proportion of miscellaneous grains has dropped significantly, which is less than 8% of grain consumption, while the proportion of polished rice and flour is too high. Due to various reasons such as dietary structure, the incidence of diseases such as hypertension, cardiovascular, and diabetes continues to rise. Studies have shown that cereals are rich in protein, dietary fiber, unsaturated fatty acids, vitamins, mineral elements and other nutritional and health components. They are not only rich in nutrition, but also have good health effects. . [0003] At present, the common miscellaneous grain noodles in the market include: buckwheat noodles, corn noodles, mung bean noodl...

AI Technical Summary

Problems solved by technology

[0003] At present, the common miscellaneous grain noodles in the market include: buckwheat noodles, corn noodles, mung bean noodles, miscellaneous grain noodles made of a mixture of various grains without flour, etc. The main types are relatively single, and the nutritional ratio is not comprehensive enough. Gluten quality in production and processing Defects and other problems, due to the low gluten content of miscellaneous grains, resulting in the existing miscellaneous grains noodles in the process of cooking, easy to break, easy to paste soup, and insufficient gluten, poor taste, affecting the proportion of miscellaneous grains noodles in consumer food