Highland barley instant noodles and processing technique thereof
A production process and instant noodle technology, applied in application, food preparation, food science, etc., can solve problems such as lack of nutrition, achieve the effect of improving processing and utilization, and improving quality
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[0020] The present invention will be described in further detail below in conjunction with the accompanying drawings.
[0021] A highland barley instant noodle, comprising the following components and the mass content of various components: 70% of highland barley flour, 11-13.5% of palm oil, 10-12.5% of compound flour improver, 2% of cornstarch powder, and 1% of lecithin %, salt 2%, alkali 1%, guardo gum 0.5% and an appropriate amount of enzyme.
[0022] The production process of highland barley instant noodles is as follows: figure 1 As shown, including the following process:
[0023] (1) Fully mix highland barley flour, purified water, palm oil after stirring and dissolving, compound flour improver, cornstarch powder, lecithin, salt, alkali, guar gum, and enzyme according to the above dosage to make dough . When mixing and stirring, the spray water injection method is adopted, and the water powder is infiltrated evenly. When kneading the dough, the dough rolls in the ra...
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