Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof

A technology of probiotics and tartary buckwheat is applied in the field of probiotics mulberry leaf tartary buckwheat dried noodles and their preparation, which can solve the problems of inability to meet the needs of nutrients, lack of health care functions, poor nutrition, etc. Nutritious effect

Inactive Publication Date: 2019-12-24
荞桑生物科技(江苏)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a popular traditional food. Vermicelli is a pasta product obtained by drying noodles. The main nutrients of noodles include protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, and can improve anemia, enhance immunity, To balance nutrition absorption and other effects, dried noodles are cut into dry noodles of a certain length with wheat flour added with salt, alkali and water after hanging and drying. High population needs for nutrients

Method used

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  • Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A probiotic mulberry leaf tartary buckwheat noodle and a preparation method thereof, wherein: the raw material weight ratio is: 30 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 30 parts of high-gluten wheat flour, 10 parts of protein mulberry leaf powder, and 0.8 part of bamboo salt , 0.2 parts of edible alkali, 30 parts of purified water, 5 parts of probiotic yeast liquid;

[0057] The noodle preparation method is carried out according to the following steps:

[0058] S1 raw material preparation and mixing:

[0059] First, pass whole tartary buckwheat flour, gluten flour, high-gluten wheat flour and protein mulberry leaf powder through a 120-mesh sieve to remove impurities, then weigh 30 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 30 parts of high-gluten wheat flour, protein mulberry 10 parts of leaf powder and mix it evenly;

[0060] S2 and surface:

[0061] Put the evenly mixed raw materials into the dough mixe...

Embodiment 2

[0071] A probiotic mulberry leaf tartary buckwheat noodle and a preparation method thereof, wherein: the weight ratio of the raw materials is: 60 parts of tartary buckwheat whole wheat flour, 10 parts of gluten flour, 20 parts of high-gluten wheat flour, 3 parts of protein mulberry leaf powder, and 1.4 parts of bamboo salt , 0.6 parts of edible alkali, 30 parts of purified water, 5 parts of probiotic yeast liquid;

[0072] The noodle preparation method is carried out according to the following steps:

[0073] S1 raw material preparation and mixing:

[0074] First, pass the whole tartary buckwheat flour, gluten flour, high-gluten wheat flour and protein mulberry leaf powder through a 120-mesh sieve to remove impurities, then weigh 60 parts of tartary buckwheat whole wheat flour, 10 parts of gluten flour, 20 parts of high-gluten wheat flour, protein mulberry leaf Mix 3 parts of powder evenly;

[0075] S2 and surface:

[0076] Put the evenly mixed raw materials into the dough ...

Embodiment 3

[0086] A probiotic mulberry leaf tartary buckwheat noodle and a preparation method thereof, wherein: the weight ratio of the raw materials is: 50 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 25 parts of high-gluten wheat flour, 10 parts of protein mulberry leaf powder, and 1.4 parts of bamboo salt 0.6 parts of edible alkali, 30-35 parts of purified water, 7 parts of probiotic yeast liquid;

[0087] The noodle preparation method is carried out according to the following steps:

[0088] S1 raw material preparation and mixing:

[0089] First, pass whole tartary buckwheat flour, gluten flour, high-gluten wheat flour and protein mulberry leaf powder through a 120-mesh sieve to remove impurities, then weigh 50 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 25 parts of high-gluten wheat flour, protein mulberry 10 parts of leaf powder and mix it evenly;

[0090] S2 and surface:

[0091] Put the evenly mixed raw materials into the ...

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Abstract

The invention discloses probiotic mulberry leaf tartary buckwheat fine dried noodles and a preparation method thereof. The probiotic mulberry leaf tartary buckwheat fine dried noodles comprise the following raw materials in parts by weight: 30-60 parts of tartary buckwheat whole wheat flour, 15-40 parts of gluten powder, 15-30 parts of high gluten wheat flour, 3-10 parts of protein mulberry leaf powder, 0.8-1.4 parts of bamboo salt, 0.2-0.6 part of edible alkali, 30-35 parts of purified water and 5-7 parts of a probiotic yeast liquid. Through adoption of steps of raw material preparation, mixing, dough kneading, shallow fermentation, tabletting and strip cutting, strip cutting and drying, cooling, quantitative packaging and the like, the probiotic mulberry leaf tartary buckwheat fine driednoodles are good in taste and rich in nutrition, have the effects of clearing liver and improving eyesight, relaxing bowel, losing weight, expelling toxin and the like, and are particularly suitablefor people with hyperlipidemia, hypertension and hyperglycemia. Appetite of eaters can be promoted while various nutrient components are provided; proliferation of bifidobacteria in intestinal tractsis promoted; flora balance is regulated; human immunity can be enhanced; and human health is facilitated.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, and in particular relates to a probiotic mulberry leaf tartary buckwheat noodle and a preparation method thereof. Background technique [0002] Vermicelli is a popular traditional food. Vermicelli is a pasta product obtained by drying noodles. The main nutrients of noodles include protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, and can improve anemia, enhance immunity, To balance nutrition absorption and other effects, dried noodles are cut into dry noodles of a certain length with wheat flour added with salt, alkali and water after hanging and drying. High population needs for nutrients. Contents of the invention [0003] The object of the present invention is to provide a kind of probiotic mulberry leaf tartary buckwheat vermicelli and its preparation method, to solve the above-mentioned technical problem. [0004] In order to achieve the above object, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00
CPCA23L7/109A23L33/00A23V2002/00A23V2200/32A23V2200/332A23V2200/328A23V2200/3262A23V2200/326A23V2200/324A23V2200/30
Inventor 尤建英冯宗艾曹议文
Owner 荞桑生物科技(江苏)有限公司
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