Highland barley fine dried noodle and preparation method thereof

Abstract

The invention belongs to the technical field of food processing and specifically relates to a highland barley fine dried noodle and a preparation method thereof. The highland barley fine dried noodleis prepared from the following raw materials by weight percent: 80-90per cent of highland barley flour, 10-15per cent of wheat gluten, 0-1.5per mil of flaxseed gum, 0-0.3per mil of sagebrush gum and 0-0.6per cent of edible salt. Percentage of highland barley flour is high in raw materials; the prepared fine dried noodle has a strong flavor of highland barley flour; the highland barley fine dried noodle is high in content of highland barley beta-glucan and is especially suitable for people accompanied by high blood fat, high blood pressure and high blood sugar; wheat gluten is adopted, so thatductility is excellent when flour is pressed in production process, and the problems of easiness in dispersing, incapability of fishing up and high loss ratio of cooking while cooking the highland barley fine dried noodle can be solved. The invention also provides the preparation method; the highland barley fine dried noodle is prepared through the steps of mixing raw materials, kneading dough, fermenting dough, pressing dough, slitting, drying, and the like; the operation is simple; dosing of the product is simpler and is easy to master; production cost is low; productivity is high; the highland barley fine dried noodle is easy for large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to barley vermicelli and a preparation method thereof. Background technique [0002] Highland barley noodles are one of the main foods of the western regions of my country, especially the Tibetan people. Highland barley is also called naked barley, rice barley, yuan barley, and Huai barley, which is a special type of barley. Due to the strong self characteristics of the highland barley stickiness, if the highland barley noodles are produced industrially, it is easy to stick or block the machine, and it is difficult to adapt to the mass production of mechanical processing. Among the existing dried noodles, highland barley is only added as an auxiliary material, and the added amount of highland barley is less than 50%. It has poor cooking resistance, is easily boiled and broken, and loses the characteristics of edible noodles. It has obvious mushy feeling when eat...

AI Technical Summary

Problems solved by technology

Due to the strong stickiness of highland barley, if highland barley noodles are produced industrially, it is easy to stick or block the machine, and it is difficult to adapt to mass production by mechanical processing.

Among the existing dried noodles, highland barley is only added as an auxiliary material, and the added amount of highland barley is less than 50%. It has poor cooking resistance, is easily boiled and broken, and loses the characteristics of edible noodles. It has obvious mushy feeling when eating, and has no toughness. bad taste