Non-fried coarse cereal instant noodle and production method thereof
A production method and technology of instant noodles, applied in the direction of food science, etc., can solve the problems of low degree of curing, poor rehydration, poor taste and quality, etc., and achieve the effect of significant effect, improved rehydration, and improved taste and quality.
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Embodiment 1
[0030] A non-fried multigrain instant noodle, which comprises the following raw and auxiliary materials in parts by weight:
[0031]
[0032] Wherein, the composite biological enzyme includes transglutaminase, laccase, xylanase, and α-amylase.
Embodiment 2
[0034] A non-fried multigrain instant noodle, which comprises the following raw and auxiliary materials in parts by weight:
[0035]
[0036] Among them, the complex biological enzymes include transglutaminase, laccase, xylanase, α-amylase
Embodiment 3
[0038] A non-fried multigrain instant noodle, which comprises the following raw and auxiliary materials in parts by weight:
[0039]
[0040] Wherein, the composite biological enzyme includes transglutaminase, laccase, xylanase, and α-amylase.
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