Mulberry leaf noodles and preparation method thereof

Abstract

According to the mulberry leaf noodles and the preparation method thereof, the wheat flour is subjected to pre-dough kneading through a vacuum dough kneading machine, gluten protein in the wheat flour and wheat starch form a network structure in one step, then the mulberry leaf powder subjected to superfine grinding is added, then dough kneading is conducted through the vacuum dough kneading machine, the mulberry leaf powder is evenly wrapped in the starch-protein structure, and the mulberry leaf noodles are obtained. The noodles prepared by the method are rich in nutrition and moderate in hardness, and meanwhile, a starch-protein structure in the noodles cannot be damaged due to the fact that dietary fibers in the mulberry leaf powder absorb water and swell in the boiling process, so that the breaking rate of the noodles is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a mulberry leaf noodle and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history, dating back to the Han Dynasty more than 2,000 years ago. Ramen, Henan stewed noodles, Wuhan hot dry, Jilin cold noodles and other ways to eat. [0003] In response to the improvement of people's living standards and the improvement of dietary concepts, some functional nutritious noodles are gradually gaining the favor of consumers, such as buckwheat, oat and other multigrain noodles, tomatoes, carrots and other vegetable noodles, and mulberry leaf noodles. [0004] Mulberry leaf noodles were first researched by Japanese scholars. They dried and ground mulberry leaves into powder and added them directly to the flour. After rolling, extruding and molding, they made mulberry leaf noodles. Because mulberry leaves are rich in mulberry leaves Flav...

AI Technical Summary

Problems solved by technology

[0005] However, due to the rich content of dietary fiber in mulberry leaves, and dietary fiber has strong hydrophilicity, when it is added to flour and water is added to form dough, the water absorption capacity of the dough is improved, and high water absorption is beneficial to gluten. Protein absorbs water and promotes the formation of gluten network, and gluten protein combines with starch in flour and dietary fiber of mulberry leaves to form a starch-protein network, thereby improving the hardness of noodles; on the other hand, due to the direct addition of mulberry leaf powder The leaf dietary fiber has a relatively large molecular weight. During the cooking process of noodles, the dietary fiber has a high water absorption rate and a large amount of water absorption. After absorbing water and swelling, it will cause damage to the starch-protein network structure of the noodles itself due to the water absorption of gluten protein and the starch in the flour. broken, thus making the noodles brittle