Dietary-fiber-rich nutritional fine dried noodle and preparing method thereof

Abstract

The invention discloses a dietary-fiber-rich nutritional fine dried noodle and a preparing method thereof. The fine dried noodle is prepared from peach kernels, sweet potato powder, corn flour, wheat meal, eggs, konjaku flour, edible salt, water, lotus leaf powder, sweet potato dietary fiber, ox bone stew, apple juice, Chinese yam, celery juice, black sesame seed powder, oat powder, radix rehmanniae praeparata, radix glycyrrhizae preparata, honey and tomato powder according to the weight ratio. According to the dietary-fiber-rich nutritional fine dried noodle and the preparing method thereof, the prepared fine dried noodle is rich in dietary fiber and nutrients and suitable for being eaten by different groups of people, and the nutritional value of the fine dried noodle is greatly improved; low-temperature drying is conducted and then constant-temperature drying is conducted when the fine dried noodle is dried, the drying effect can be improved, and the noodle breakage rate of the fine dried noodle can be greatly reduced; fine dried noodle pieces wrap nutrient pieces during laminating, the nutrient pieces inside absorb water to support up the fine dried noodle pieces during later cooking, and the chewiness of the fine dried noodle can be improved.

Description

Technical field [0001] The invention relates to the field of dried noodles, in particular to a nutritional dried noodles rich in dietary fiber and a preparation method thereof. Background technique [0002] Vermicelli is a kind of hand-made pasta that is thin and hairy, white and tough, durable and resistant to cooking. There are round and thin, and wide and flat. The main varieties are ordinary vermicelli, colorful vermicelli, handmade vermicelli, etc., according to accessories The varieties include egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles, etc.; [0003] The traditional dried noodles and their preparation methods have certain disadvantages. (1) The nutritional value is not high: the noodles have a single nutrient composition, which cannot meet the daily needs of the human body for multiple nutrients; (2), the taste is not good: the existing When noodles are cooked, in order to cook the noodles inside, it needs to be cooked for a ...

AI Technical Summary

Problems solved by technology

[0003] There are certain drawbacks in traditional dried noodles and their preparation methods, (1), low nutritional value: the nutritional components in the dried noodles are single, which cannot meet the daily needs of the human body for multiple nutritional elements; (2), poor taste: existing When the dried noodles are cooked, in order to cook the inside of the dried noodles, it needs to be cooked for a long time, which will cause the surface of the dried noodles to absorb too much water, reduce the chewiness, and affect the taste. Therefore, we propose a nutritional dried noodles rich in dietary fiber and its preparation method

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