Salt-free fine dried noodles and preparation method thereof

Abstract

The invention relates to salt-free fine dried noodles and a preparation method thereof. The salt-free fine dried noodles are prepared from, by weight, 73-75 parts of wheat flour and 25-27 parts of water. The preparation method includes steps of weighing, dough kneading, aging, rolling, slitting, drying and dehydrating, quantitative cutting and measurement packaging. The step of aging includes primary aging and secondary aging, and the step of rolling includes primary rolling and secondary rolling. In the step of dough kneading, the wheat flour and water are added into a dough kneading machineand stirred for 3-5min at a low speed of 65-75r / min, then stirred for 5-6min at a high speed of 105-115r / min and finally stirred for 3-5min at a low speed of 65-75r / min. The salt-free fine dried noodles avoid extra salt intake of adults and children after consumption of the fine dried noodles, and daily salt intake of the adults and children can be calculated and controlled. The salt-free fine dried noodles prepared according to the method are soft, smooth and chewy after being cooked and less prone to breaking in cooking and eating.

Description

technical field [0001] The invention belongs to the technical field of noodle production, and in particular relates to a salt-free noodle and a preparation method thereof. Background technique [0002] Vermicelli is a traditional staple food, which has many advantages such as convenient eating, low price, and storage resistance. Cutting process, drying process, quantitative cutting process and measuring and packaging process, in which salt is usually added in the noodle making process, which can strengthen gluten, improve dough processing performance, increase the water absorption speed of flour, which is conducive to the uniform distribution of water, and make protein Quickly absorb water and swell and connect more tightly, inhibit enzyme activity, prevent dough from rancidity, etc. In order to increase the gluten and ductility of dried noodles, the amount of salt added in the production of dried noodles is gradually increased by the manufacturers of dried noodles. Althoug...

AI Technical Summary

Problems solved by technology

In order to increase the gluten and ductility of dried noodles, the amount of salt added in the production of dried noodles is gradually increased. Although the taste of dried noodles is very light after cooking, the salt content in dried noodles is actually relatively high. During the cooking process, salt is usually added to the pot for seasoning, which makes it easy for people to consume too much salt when eating dried noodles. The "Dietary Guidelines for Chinese Residents 2016 Edition" requires adults to consume more salt per day The amount should not exceed 6g, and eating too much salt can easily lead to high blood pressure and cardiovascular disease; in addition, since dried noodles will become soft or even rotten after being cooked, they are easy to digest and are especially suitable as complementary food for infants, but the daily sodium requirement of infants The amount of sodium is relatively low, 170mg is needed for babies aged 0-6 months, 350mg for babies aged 7-12 months, and the daily sodium requirement is less than 400mg (equivalent to 1g of table salt). Salt can even harm the health of babies