Bean curd leaf powder fine dried noodles and preparation method thereof

Abstract

The invention discloses bean curd leaf powder fine dried noodles. The bean curd leaf powder fine dried noodles are prepared from the following raw materials in parts by weight: 50 to 70 parts of wheatpowder, 10 to 18 parts of superfine coarse cereal powder, 9 to 15 parts of bean curd leaf powder, 7 to 10 parts of modified starch, 5 to 6 parts of traditional Chinese herbal medicine liquid, 1 to 2parts of salt, 5 to 7 parts of egg, 3 to 4 parts of gluten powder and 30 to 40 parts of pure water. The invention further discloses a preparation method of the bean curd leaf powder fine dried noodles. The wheat powder serves as the main raw material, the superfine coarse cereal powder; the bean curd leaf powder and the modified starch are properly added to replace part of the wheat powder; the superfine coarse cereal powder, the bean curd leaf powder and the modified starch can improve the mechanical properties of the fine dried noodles, improve the elasticity of the fine dried noodles, increase the nutritional value of the fine dried noodles and enrich the taste of the fine dried noodles; through addition of a trace amount of gluten powder, the expansion rate of the fine dried noodles isincreased and the mechanical characteristics of the fine dried noodles are improved; through auxiliary cooperation of the traditional Chinese herbal medicine liquid, a certain health-care property isgiven to the fine dried noodles, the eating requirements of modern people are met, and the obtained fine dried noodles have good taste and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dried tofu leaf powder noodle and a preparation method thereof. Background technique [0002] Chinese people like noodles, especially in the north, noodles such as vermicelli are very popular. Dried noodles are currently the highest level of industrial production in the country and the largest scale of pasta products. However, due to the unstable quality of wheat, the existing dried noodles have large color deviation, hard taste, poor toughness, poor product smoothness, and are prone to cracks or deformation. , leading to unattractive appearance and damage to commodity value, cracked or deformed vermicelli is easily broken and damaged, which increases the broken rate of vermicelli. [0003] In order to solve the above problems, people began to add auxiliary materials such as phosphate, thickener and gluten enhancer to the dried noodles to improve the qualit...

AI Technical Summary

Problems solved by technology

Dried noodles are currently the highest level of industrial production in the country and the largest scale of pasta products. However, due to the unstable quality of wheat, the existing dried noodles have large color deviation, hard taste, poor toughness, poor product smoothness, and are prone to cracks or deformation. , lead to unsightly appearance and damage to commodity value, cracked or deformed vermicelli is easily broken and damaged, which increases the broken rate of vermicelli

[0003] In order to solve the above problems, people began to add auxiliary materials such as phosphate, thickener and gluten enhancer to the dried noodles to improve the quality of the dried noodles. Can not improve the taste and increase the nutritional value of noodles, the addition of chemical modifiers makes people question the safety of dried noodles