Fiber noodles and preparation method thereof

The technology of dried noodles and fiber is applied in the field of fiber dried noodles and its preparation, which can solve the problems of loss of nutrients in flour, low dietary fiber protein content, and decline in the nutritional value of dried noodles, and achieve the effects of regulating blood sugar level, protecting blood vessels, and improving sugar tolerance.

Inactive Publication Date: 2020-04-28
天津港保税区爱信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the dried noodles that people often eat mainly use flour as raw material. Due to the high processing precision, part of the nutrients in the flour are lost, resulting in a decrease in the nutritional value of the dried noodles, and the content of dietary fiber and protein is low. In summary, this application now proposes A kind of fiber vermicelli and preparation method thereof solves the problems mentioned above

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention provides a technical solution: a fiber vermicelli, comprising 30% of buckwheat flour, 9% of mixed fiber, 10% of whole Jerusalem artichoke flour, 38% of wheat flour, 12% of water and 1% of edible salt.

[0030] A preparation method for fiber dried noodles, comprising the following steps:

[0031] 1) Select a suitable proportion of buckwheat flour, mixed fiber, whole Jerusalem artichoke flour, wheat flour and edible salt and put them into the basin;

[0032] 2) Inject warm water of a suitable proportion into the basin in step 1);

[0033] 3) Knead the materials in the washbasin in step 2) continuously to form a ball, which is loose and granular.

[0034] 4) Stir and mature the dough in step 3) from fast to slow for 15min-25min;

[0035] 5) compressing the matured dough in step 4) to obtain dough sheets;

[0036] 6) cutting the noodles obtained in step 5) into strips to obtain wet noodles;

[0037] 7) Drying the wet noodles obtained in step 6) to obtain t...

Embodiment 2

[0040] As a preferred solution of Embodiment 1, a fiber vermicelli comprises 30% buckwheat flour, 6% mixed fiber, 10% whole Jerusalem artichoke flour, 38% wheat flour, 15% water and 1% edible salt.

[0041] The fiber vermicelli prepared by this embodiment has a breaking rate of less than 0.48%, a cooking loss rate of less than 7.4%, and the whole body of the vermicelli is natural light yellow, and does not fade after cooking. And smooth quality is better.

Embodiment 3

[0043] As yet another preferred solution of Embodiment 1, a fiber vermicelli comprises 30% buckwheat flour, 9% mixed fiber, 10% whole Jerusalem artichoke flour, 41% wheat flour, 12% water and 1% edible salt.

[0044] The fiber vermicelli prepared by this embodiment has a breaking rate of less than 0.52%, a cooking loss rate of less than 7.6%, the whole body of the vermicelli is natural light yellow, and does not fade after cooking, and the vermicelli produces a unique fragrance and elasticity after cooking. And smooth quality is better.

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Abstract

The invention relates to fiber noodles and a preparation method thereof. The fiber noodles include the following components: 30% of buckwheat flour, 9% of mixed fibers, 10% of jerusalem artichoke whole powder, 38% of wheat flour, 12% of water and 1% of edible salt. The method comprises the following steps: step 1, selecting a suitable proportion of the buckwheat flour, the mixed fibers, the jerusalem artichoke whole powder, the wheat flour and the edible salt, and putting the selected materials into a flour basin; step 2, pouring an appropriate proportion of warm water into the flour basin inthe step 1; step 3, continuously kneading the materials in the flour basin in the step 2 to form dough with loose particles; step 4, performing resting on the dough in the step 3 for 15-25 min; step 5, pressing the rested dough in the step 4 to obtain dough sheets; step 6, cutting the dough sheets obtained in the step 5 into strips to obtain wet noodles; and step 7, drying the obtained wet noodlesin the step 6 to obtain the final fiber noodles. The fiber noodles prepared by the method have a natural light yellow color, do not fade after being cooked, produce a unique fresh fragrance after being cooked, and have better elasticity and smooth quality.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a fiber dried noodle and a preparation method thereof. Background technique [0002] Vermicelli is a traditional pasta product in my country. With the improvement of people's living standards and the strengthening of dietary health needs, consumers have increasing requirements for the color, aroma, taste, and nutrition of dried noodles. The traditional formula of dried noodles has been difficult to meet market demand. [0003] In the prior art, the dried noodles that people often eat mainly use flour as raw material. Due to the high processing precision, part of the nutrients in the flour are lost, resulting in a decrease in the nutritional value of the dried noodles, and the content of dietary fiber and protein is low. In summary, this application now proposes A fiber dried noodle and a preparation method thereof solve the above-mentioned problems. Contents of the inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/00A23L33/00A23L33/21
CPCA23L7/109A23L5/00A23L33/00A23L33/21A23V2002/00A23V2200/30A23V2250/5116
Inventor 高颖陈洪榜刘玉思
Owner 天津港保税区爱信食品有限公司
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