Whole-grain noodles suitable for people with hypertension, hyperglycemia and hyperlipidemia and processing technology thereof

Abstract

The invention discloses whole-grain noodles suitable for people with hypertension, hyperglycemia and hyperlipidemia and a processing technology of the whole-grain noodles, and relates to the technical field of noodle processing. The whole wheat flour is prepared from the following raw materials in parts by weight: 50-60 parts of whole wheat flour, 25-30 parts of whole corn flour, 10-20 parts of whole black bean flour, 15-30 parts of whole tartary buckwheat flour, 10-15 parts of whole red bean flour and 5-10 parts of egg white. And pressing different cereal flour sheets into a layer of colorful composite cereal flour sheets, and then preparing the whole-cereal noodles. Different whole grains are made into different whole grain flour sheets, then the different whole grain flour sheets are pressed together in a layered mode through the flour sheet pressing device, multiple layers of various whole grain noodles with bright colors are formed, the attractiveness of the whole grain noodles is improved, and due to the fact that the different whole grain flour sheets are pressed together, the whole grain noodles are more attractive in appearance. The taste of the original noodles is reserved, so that the various whole-grain noodles formed by pressing are rich in taste, and the condition of people suffering from hypertension, hyperglycemia and hyperlipidemia can be stably controlled.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, and in particular relates to a whole grain noodle suitable for three-high crowds and its processing technology. Background technique [0002] Whole grain food refers to all edible parts of various grains such as wheat, corn, rice, oats, barley, beans, etc. It is composed of three parts: bran, endosperm and germ, while refined grains are often ground out during processing The bran and germ are removed, and only the endosperm is included. Whole grain food has certain health care functions due to its high dietary fiber, low fat, low saturated fatty acid, low cholesterol and low calorie. Whole grain food can greatly increase dietary fiber, increase satiety, control blood sugar, especially prolong the time of eating after meals, and is a good alternative to ordinary pasta for people with high blood fat, high blood pressure, and high blood sugar. Alternatives are especially suitable for the...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of whole-grain noodles suitable for the three-high crowd and its processing technology. By layering and pressing the whole-grain noodles together, colorful and distinct noodles are made, which solves the problem of the color of the existing whole-grain noodles. Poor, unattractive, not easy to arouse appetite, problems with unclear levels of taste

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