Highland barley noodle

Abstract

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

Description

technical field

[0001] The invention belongs to the field of food, in particular to a kind of highland barley noodles. Background technique

[0002] Highland barley noodles are one of the main foods of the western regions of my country, especially the Tibetan people. Highland barley (Hardeum unlgar Ls.) is also called naked barley, rice barley, yuanmai, Huai wheat, and its English name is hullessbarely, which is a special type of barley. The survey found that the incidence of hyperlipidemia and diabetes among Tibetan herdsmen is significantly lower than that in the mainland. Research has found that because Tibetan herdsmen eat highland barley as their staple food, the content of β-glucan in highland barley is much higher than that of barley, wheat and oats, and water-soluble β-glucan can significantly reduce cholesterol levels and prevent cardiovascular diseases , prevent tumors and significantly improve the body's immunity. Due to the strong stickiness of highland barley...