Coarse cereal fine dried noodles with strong tenderness and making method thereof

Abstract

The invention relates to the field of coarse cereal food, and particularly discloses coarse cereal fine dried noodles with high tenderness and a making method thereof. The making method of the coarse cereal fine dried noodles with strong tenderness comprises the following steps: grinding coarse cereals into powder to prepare coarse cereal fine powder; mixing the lotus root starch, the ultramicro full lotus root starch and the radix puerariae powder to prepare improved powder; mixing the coarse cereal fine powder, the improved powder and the protein powder to prepare coarse cereal mixed powder; extruding and gelatinizing the mixed coarse cereal powder, and mixing the gelatinized mixed coarse cereal powder with water to prepare mixed coarse cereal cakes; adding sodium trimetaphosphate and soybean meal into the elm bark powder, and performing superfine grinding to prepare improved elm bark powder; mixing the coarse cereal fine powder, the improved elm bark powder and flour, and adding water to prepare coarse cereal cakes; and putting the coarse cereal flour cakes on two sides of the coarse cereal mixed flour cakes, rolling, cutting and drying to prepare the coarse cereal fine dried noodles. The coarse cereal fine dried noodles with strong tenderness have the advantages of strong tenderness, good viscoelasticity, no burnt soup, good glossiness, long shelf life, and capabilities of reducing blood fat and promoting digestion.

Description

technical field [0001] The application relates to the field of multigrain food, more specifically, it relates to a kind of multigrain vermicelli with strong gluten and a preparation method thereof. Background technique [0002] Vermicelli is loved by people always because of characteristics such as instant, cheap, easy storage. Ordinary vermicelli is made of wheat flour, which is processed into dry noodle products with a rectangular or circular cross-section by adding water and kneading, aging, calendering, cutting, hanging, and drying. Ordinary dried noodles have viscoelasticity, extensibility and plasticity because the flour contains gluten. [0003] With the improvement of people's living standards and the continuous enhancement of health awareness, eating miscellaneous grains and increasing the intake of miscellaneous grains is an important way to improve the health quality of the whole nation and prevent diseases such as hyperlipidemia, high blood pressure, hyperglycem...

AI Technical Summary

Problems solved by technology

Because corn, buckwheat, oats and other miscellaneous grain raw materials do not contain gluten, it is difficult to be formed by calendering, and the broken rate is high and the gluten is insufficient. In fact, some miscellaneous grain vermicelli on the market still use wheat flour as the main raw material. For a small amount of miscellaneous grains (about 10%), it is still necessary to add some gluten-enhancing substances to the wheat flour to be rolled into shape. The proportion of miscellaneous grains in this miscellaneous grain vermicelli is too low to achieve the original intention of eating miscellaneous grains

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