Nutrition fine dried noodles for children based on three-layer compound rolling and production method thereof

Abstract

The invention discloses nutrition fine dried noodles for children based on three-layer compound rolling, and the nutrition fine dried noodles for children have a large addition amount of a functionaladditive and industrial production can be achieved. The nutrition fine dried noodles for children are characterized by being prepared from the following raw materials in parts by mass: 10-32 parts ofinulin, 65-90 parts of wheat flour, 0-3 parts of high-activity gluten flour, 0.01-0.1 part of multivitamin, and 0.1-1 part of compound mineral; and a production method of the nutrition fine dried noodles for children provided by the invention comprises the following steps: (1) premixing raw materials; (2) performing dough kneading; (3) performing curing; (4) performing rolling forming; (5) carrying out compound rolling; (6) carrying out continuous rolling; (7) carrying out cutting into strips; (8) carrying out drying; (9) carrying out packing, etc. The method provided by the invention is simple and easy to implement, by adding fructo-oligose, the multivitamin and the compound mineral, the intestinal flora of children and the nutritional value of noodles for children are improved; and the fine dried noodles adopt a structure comprising an inner layer and an outer layer, no roll sticking phenomenon occurs during rolling, thereby enabling continuous production, and the dissolution of small molecules in the inner layer and the nutritive loss can be reduced when the fine dried noodles are cooked.

Description

technical field [0001] The invention relates to a noodle product and a processing method thereof, in particular to a three-layer composite calendered noodle for children's nutrition and a production method thereof, in particular to a functional additive, inulin, which is added in a large amount and can be industrialized A kind of children's nutrition dried noodle based on three-layer composite calendering and its production method are produced. Background technique [0002] Noodles originated in China and have a history of more than 4,000 years of production and consumption. They are one of the staple foods of the Chinese people. Because of their simple production process, convenient cooking, and rich nutrition, they have been loved by the public. However, noodles on the market are mainly for adults. Children grow rapidly and have a strong metabolism, especially for bones and brains in the period of rapid development, vitamins, calcium, iron, zinc, and other mineral element...

AI Technical Summary

Problems solved by technology

[0011] First, the nutrition of existing noodle products is not comprehensive and cannot meet the comprehensive needs of children's growth and development

In the above invention, adding a small amount of fruit and vegetable powder, or strengthening vitamins and minerals, cannot meet the nutritional needs of children for vitamins and minerals during growth and development; Excipients can meet the nutritional needs in terms of the amount of raw materials, but due to the weak stomach of children, it will be difficult to digest and absorb, fail to achieve the effect, and even cause the stomach to deteriorate;

[0012] Second, adding prebiotics that meet the needs of children's physiological characteristics is not considered

The regulation of intestinal flora is the focus of children's food, and it is the key to improving children's nutrition digestion and absorption. However, none of the above inventions takes into account that the microenvironment of intestinal flora in children has not been fully established, and no prebiotics are added to the noodles to regulate intestinal flora. Tract flora, easy to cause diarrhea and other symptoms in children;

[0013] Third, the steps are complicated and it is difficult to realize industrial production

In the above invention, there are many types of auxiliary materials added, and the manufacturing process is complicated, so it is difficult to realize continuous and industrialized production;

[0014] Fourth, during the cooking process of noodles, more small molecule water-soluble nutrients are dissolved out, resulting in a high rate of nutrient loss

After adding water to the kneading dough, the small molecular polysaccharides dissolve, and these dissolved small molecular polysaccharides flow to the surface during the rolling process, making the dough sticky, which is easy to cause sticking to the rolls, and continuous production cannot be realized. reason

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