Baby noodles and their preparation method

Abstract

The present invention provides a method for preparing infant noodles according to any one of the above technical solutions, comprising the following steps: A) mixing and stirring a vitamin premix with egg liquid to obtain a vitamin-egg mixture; B) pouring the vitamin-egg mixture into heated vegetable oil and dispersing it to obtain a vegetable oil premix; C) mixing wheat flour and a mineral premix to obtain a mixed material; then spraying the vegetable oil premix onto the mixed material, kneading the dough, rolling it out, and drying it to obtain the product. The present invention adopts the method of mixing vitamins with egg liquid and then pouring the mixture into heated vegetable oil; the protein is coagulated by heat to wrap the vitamins, and at the same time, vegetable oil with a low content of polyunsaturated fatty acids is used to further isolate the vitamins from wheat wet gluten, reducing the contact between vitamins and wheat flour, moisture, and oxygen, thereby reducing the loss of vitamins during processing and storage.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and particularly to an infant noodle and a preparation method thereof. Background Art

[0002] Noodles are one of the most commonly consumed staple foods in China, and are characterized by being easy to cook, chew, and digest. Infant noodles belong to infant cereal complementary foods, which are a type of cereal complementary foods favored by infants. Due to the significant improvement in the living standards of residents and the greater attention of new parents to the physical health of infants, infant complementary foods in China have a broad market and huge development space. China advocates breastfeeding, but after 4 - 6 months of breastfeeding, breast milk or infant formula foods cannot meet the nutritional needs of infants, and complementary foods must be used to supplement the various nutrients required by infants. Infant noodles (including straight noodles / butterfly noodles / granular noodles, etc.) are the best foods at this stage, and the current market scale reaches 1 billion.

[0003] According to GB 10769 "National Food Safety Standard for Infant Cereal Complementary Foods", infant noodles must be fortified with nutrients such as vitamin A, vitamin D, vitamin B1, iron, zinc, and calcium, and can optionally be fortified with nutrients such as vitamin B2, vitamin C, niacinamide, pantothenic acid, and vitamin E. However, during the production process, nutrients such as vitamin A and vitamin D are prone to attenuation, posing a risk that the products do not meet national standards, and thus food safety incidents may occur. It is understood that the loss rate during the production process of vitamin A reaches 30% - 50%, and the loss rate during storage reaches 30% - 60%.

[0004] In the preparation process of the noodles described in the prior art, vitamins and minerals are added during the dough - making stage. When using this traditional process to produce infant noodles, vitamins that are sensitive to oxygen, temperature, humidity, and light, such as vitamin A, have significant losses. Moreover, during subsequent storage, vitamin A further attenuates, resulting in a short product shelf life. The noodle formula and preparation process of the prior art do not provide effective solutions to the problem of nutrient attenuation such as vitamin A. Although the invention patent CN108651844A uses the sheet - compounding method to wrap the sheet fortified with nutrients in the middle to isolate air and light, the sensitive vitamins are dispersed in the noodle body and are in full contact with substances such as minerals and enzymes in wheat flour. During storage, certain losses will inevitably occur, and the production process is complex and not conducive to production operations. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a preparation method for infant noodles, and the infant noodles prepared by the present invention have low nutrient losses.

[0006] The present invention provides an infant noodle, which comprises raw materials in the following parts by weight:

[0007] 25 - 96 parts of wheat flour; 3 - 12.5 parts of vegetable oil; 0.5 - 5 parts of egg liquid; 0.2 - 0.4 part of vitamin premix; 1 - 1.5 parts of mineral premix.

[0008] Preferably, it comprises raw materials in the following parts by weight:

[0009] 40 - 93 parts of wheat flour; 4 - 12 parts of vegetable oil; 1 - 4 parts of egg liquid; 0.2 part of vitamin premix; 1 part of mineral premix.

[0010] Preferably, the vegetable oil is coconut oil or palm oil;

[0011] The vitamin premix includes: vitamin A is 1050 μg RE / g - 3650 μg RE / g, vitamin D is 18.75 μg / g - 60 μg / g, and vitamin B1 ≥ 925 μg / g. Calculated according to the total formula fortification amount, vitamin A is 210 μg RE / 100g - 730 μg RE / 100g, vitamin D is 3.75 μg / 100g - 12 μg / 100g, and vitamin B1 ≥ 185 μg / 100g.

[0012] The mineral premix includes: iron is 3.5 mg / g - 8 mg / g, zinc is 2.0 mg / g - 7.4 mg / g, and calcium is ≥ 185 mg / g. Calculated according to the total formula fortification amount, iron is 3.5 mg / 100g - 8 mg / 100g, zinc is 2.0 mg / 100g - 7.4 mg / 100g, and calcium is ≥ 185 mg / 100g.

[0013] Preferably, the raw materials of the infant noodle further include one or more of cereal flour, vegetable powder, fruit powder, livestock and poultry meat powder or protein powder.

[0014] The present invention provides a preparation method of the infant noodle according to any one of the above technical solutions, which comprises the following steps:

[0015] A) Mix and stir the vitamin premix and the egg liquid to obtain a vitamin - egg mixture;

[0016] B) Pour the vitamin - egg mixture into the heated vegetable oil and disperse it to obtain a vegetable oil premix;

[0017] C) Mix the wheat flour and the mineral premix to obtain a mixed material; then spray the vegetable oil premix on the mixed material, knead the dough, roll it out, and dry it to obtain the product.

[0018] Preferably, the heating temperature of the heated vegetable oil in step B) is below 60°C; the dispersion is shear dispersion.

[0019] Preferably, after step B), the vegetable oil premix is heated to a temperature not exceeding 105°C, the moisture in the material is evaporated to dryness, and finally the vegetable oil premix is rapidly cooled to 20 - 30°C.

[0020] Preferably, in step C), the dough kneading is specifically as follows: start the dough kneader, pre - mix for 3 - 5 min, add water, and knead and beat for 2 - 6 min;

[0021] After the dough kneading, it also includes maturing for 10 - 30 min.

[0022] Preferably, in step C), the rolling is specifically as follows: roll into a noodle sheet with a thickness of 0.8 - 1.5 mm.

[0023] Preferably, the drying temperature in step C) is 28 - 60°C and the time is 3 - 8 h.

[0024] Compared with the prior art, the present invention provides a method for preparing infant noodles according to any one of the above - mentioned technical solutions, including the following steps: A) mixing and stirring a vitamin premix and egg liquid to obtain a vitamin - egg mixture; B) pouring the vitamin - egg mixture into the heated vegetable oil and dispersing to obtain a vegetable oil premix; C) mixing wheat flour and a mineral premix to obtain a mixed material; then spraying the vegetable oil premix on the mixed material, kneading the dough, rolling, and drying to obtain the product. The present invention mixes vitamins and egg liquid and then pours them into the heated vegetable oil; the protein is coagulated by heat to wrap the vitamins, and at the same time, vegetable oils with low polyunsaturated fatty acid content are used to further isolate the vitamins from the wheat wet gluten, reducing the contact between the vitamins and wheat flour, moisture, and oxygen, thereby reducing the loss of vitamins during processing and storage. Detailed Embodiments

[0025] The present invention provides an infant noodle and a method for preparing the same. Those skilled in the art can draw on the content of this article and appropriately modify the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments. Relevant personnel can obviously make changes or appropriate alterations and combinations to the methods and applications in this article without departing from the content, spirit, and scope of the present invention to implement and apply the technology of the present invention.

[0026] The present invention is dedicated to an infant noodle formula and its preparation technology. Using wheat flour, edible oil, vitamins, minerals, etc. as raw materials, it prepares infant noodles that meet national standards through processes such as raw material pretreatment, dough kneading, ripening, rolling, cutting, and drying. The main technical problem to be solved by the present invention is to provide a formula and preparation process for infant noodles, reducing the processing loss of sensitive nutrients fortified in existing infant noodles during the manufacturing process and storage loss during storage.

[0027] The present invention provides an infant noodle, comprising raw materials in the following weight parts:

[0028] 25 - 96 parts of wheat flour; 3 - 12.5 parts of vegetable oil; 0.5 - 5 parts of egg liquid; 0.2 - 0.4 part of vitamin premix; 1 - 1.5 parts of mineral premix.

[0029] The raw materials of the infant noodle provided by the present invention include 25 - 96 weight parts of wheat flour; preferably including 30 - 95 weight parts of wheat flour; more preferably including 40 - 93 weight parts; most preferably including 50 - 90 weight parts.

[0030] The present invention does not limit the above-mentioned wheat flour, and those well-known to those skilled in the art can be used.

[0031] The raw materials of the infant noodle provided by the present invention include 3 - 12.5 weight parts of vegetable oil; preferably including 4 - 12 weight parts; more preferably including 5 - 10 weight parts.

[0032] The vegetable oil in the present invention is coconut oil or palm oil. The present invention does not limit its source, and it can be commercially available.

[0033] The raw materials of the infant noodle provided by the present invention include 0.5 - 5 weight parts of egg liquid; preferably including 1 - 4 weight parts.

[0034] The raw materials of the infant noodle provided by the present invention include 0.2 part of vitamin premix;

[0035] In some preferred embodiments of the present invention, the vitamin premix includes: vitamin A is 1050 μgRE / g - 3650 μgRE / g, vitamin D is 18.75 μg / g - 60 μg / g, vitamin B1 ≥ 925 μg / g;

[0036] In some preferred embodiments of the present invention, the vitamin premix includes: vitamin A is 3250 μgRE / 100g, vitamin D is 50 μg / 100g, and vitamin B1 is 3000 μg / 100g.

[0037] In some preferred embodiments of the present invention, the mineral premix includes: iron at 3.5 mg / g to 8 mg / g, zinc at 2.0 mg / g to 7.4 mg / g, and calcium at ≥185 mg / g;

[0038] In some preferred embodiments of the present invention, the mineral premix includes: iron at 5.5 mg / g, zinc at 5.0 mg / g, and calcium at 300 mg / g.

[0039] In some preferred embodiments of the present invention, the infant noodles comprise raw materials in the following parts by weight:

[0040] Wheat flour: 30 - 95 parts; vegetable oil: 4 - 12 parts; egg liquid: 1 - 4 parts; vitamin premix: 0.2 part; mineral premix: 1 part.

[0041] In some preferred embodiments of the present invention, the infant noodles comprise raw materials in the following parts by weight:

[0042] Wheat flour: 40 - 93 parts; vegetable oil: 5 - 10 parts; egg liquid: 1 - 4 parts; vitamin premix: 0.2 part; mineral premix: 1 part.

[0043] The raw materials of the infant noodles of the present invention further include one or more of cereal powder, vegetable powder, fruit powder, livestock and poultry meat powder or protein powder.

[0044] In some preferred embodiments of the present invention, one or more of cereal powder, vegetable powder, fruit powder, livestock and poultry meat powder or protein powder account for 0 - 70 parts.

[0045] Complex enzymatic biochemical reactions occur during the stage of adding water to knead the wheat flour, and oxygen and moisture can promote the reaction. The peroxides generated by this reaction will damage the molecular structures of substances such as vitamin A and vitamin D, which is not conducive to the processing and storage of infant noodles. The advantage of the present invention is that proteins are coagulated by heat to wrap the vitamins, and at the same time, vegetable oils with low polyunsaturated fatty acid content are used to further isolate the vitamins from the wheat wet gluten, reducing the contact between the vitamins and wheat flour, moisture and oxygen, thereby reducing the loss of vitamins during processing and storage.

[0046] The present invention provides a method for preparing the infant noodles according to any one of the above technical solutions, comprising the following steps:

[0047] A) Mix and stir the vitamin premix and the egg liquid to obtain a vitamin-egg mixture;

[0048] B) Pour the vitamin-egg mixture into the heated vegetable oil and disperse it to obtain a vegetable oil premix;

[0049] C) Mix wheat flour and mineral premix to obtain a mixed material; then spray the vegetable oil premix on the mixed material, knead the dough, roll it out, and dry it to obtain the product.

[0050] The present invention has clearly described the above components and ratios, and will not be elaborated here.

[0051] The preparation method of the infant noodles provided by the present invention first mixes and stirs the vitamin premix with the egg liquid to obtain a vitamin-egg mixture. Mix and stir the vitamin premix with the egg liquid to evenly disperse the vitamin premix in the egg liquid to obtain a vitamin-egg liquid mixture; the present invention does not limit the specific operation of the above mixing and stirring, and those well-known to those skilled in the art can be used.

[0052] Pour the vitamin-egg mixture into the heated vegetable oil and disperse it to obtain a vegetable oil premix. The heating temperature of the heated vegetable oil is below 60°C; more preferably 30 - 60°C; the dispersion is shear dispersion.

[0053] Then it also includes heating the vegetable oil premix to a temperature not exceeding 105°C, evaporating the moisture in the material, and finally quickly cooling the vegetable oil premix to 20 - 30°C.

[0054] Heat the vegetable oil to its melting point, the temperature of the vegetable oil should not exceed 60°C, the vegetable oil melts into a liquid state, then pour the vitamin-egg liquid premix into the vegetable oil, and use a high-speed shear machine to evenly disperse the vitamin-egg liquid in the vegetable oil to obtain a vegetable oil premix; then heat the vegetable oil premixed material to a temperature not exceeding 105°C, sterilize while evaporating the moisture in the material, and finally quickly cool the vegetable oil premix to room temperature.

[0055] Compared with conventional infant noodles, the present invention creatively adds a pretreatment process. The key to the pretreatment is to evenly mix the vitamin premix in the egg liquid, quickly heat the vitamin-egg liquid mixture after dispersing it in the oil to denature and solidify the egg white, and then heat to evaporate the moisture in the vegetable oil premix. The pretreatment process needs to be carried out before the mixing and dough-kneading processes, and the pretreated material is sprayed onto the wheat flour material during the mixing stage.

[0056] Mix wheat flour and mineral premix to obtain a mixed material. Add wheat flour, mineral premix and other minor ingredients to a dough mixer and start the dough mixer.

[0057] Then spray the vegetable oil premix on the mixed material, and then carry out the dough-kneading operation.

[0058] The present invention does not limit the above spraying, and the above spraying can evenly mix the egg liquid and vegetable oil wrapped with vitamins into the mixed material.

[0059] The dough kneading is specifically as follows: Start the dough kneader, pre-mix for 3 - 5 minutes, add water, and knead and beat for 2 - 6 minutes.

[0060] Under the operating state of the dough kneader, pour a certain amount of water into the dough kneader, knead the dough until it reaches the appropriate state, and the kneading time does not exceed 6 minutes. Stop kneading when the raw materials are kneaded into dough flakes that can form a ball when held in the hand.

[0061] After the dough kneading, it also includes maturing for 10 - 30 minutes. Maturing can make the dough flakes fully absorb water to form gluten.

[0062] After dough kneading is rolling; after the dough kneading process ends, according to the shape required for the finished product, the dough flakes obtained after dough kneading enter a rolling or extrusion molding machine for molding. Preferably, the matured dough flakes can be rolled into dough sheets with a thickness of 0.8 - 1.5 mm by a rolling press.

[0063] The formed material enters a drying room or a dryer for drying to obtain the finished product, and the finished product is packaged into the required product according to the packaging form. The drying temperature is 28 - 60 °C, and the time is 3 - 8 hours.

[0064] In the present invention, vitamin nutrients are wrapped in egg liquid. Through the heat coagulation of the egg liquid, they are wrapped in the coagulated egg white. Further, the water in the coagulated egg white is volatilized by heating with oil, and then the vitamins in the obtained vegetable oil premix are fortified into the noodles. The advantages of the above formula and pretreatment process are that the vitamin nutrients are protected, the water is removed, the enzymatic reaction that occurs when wheat flour encounters water and forms gluten in the subsequent dough kneading process is avoided from decomposing vitamins, at the same time, vegetable oil is used to reduce the contact between vitamins and gluten, and the oil can reduce the enzymatic reaction for gluten formation, ultimately reducing the loss of vitamins. Since the vitamins are wrapped in the coagulated egg white, the storage loss of vitamins can also be reduced during the storage stage of infant noodles.

[0065] The present invention provides a preparation method for infant noodles according to any one of the above technical solutions, including the following steps: A) Mix and stir the vitamin premix and egg liquid to obtain a vitamin-egg mixture; B) Pour the vitamin-egg mixture into the heated vegetable oil and disperse it to obtain a vegetable oil premix; C) Mix wheat flour and a mineral premix to obtain a mixed material; then spray the vegetable oil premix on the mixed material, knead the dough, roll it, and dry it to obtain the product. The present invention mixes vitamins and egg liquid and then pours them into the heated vegetable oil; uses the heat coagulation of the protein to wrap the vitamins, and at the same time uses vegetable oil with a low content of polyunsaturated fatty acids to further isolate the vitamins from the wheat wet gluten, reducing the contact between vitamins and wheat flour, water, and oxygen, thereby reducing the loss of vitamins during processing and storage.

[0066] To further illustrate the present invention, the following provides a detailed description of an infant noodle and its preparation method according to the present invention in conjunction with embodiments.

[0067] Example 1

[0068] Weigh 43.85 kg of wheat flour, 0.3 kg of beef powder, 0.5 kg of tomato powder, 4 kg of coconut oil, 0.75 kg of egg liquid, 0.1 kg of vitamin premix (the content of vitamins is calculated based on the total formula, vitamin A is 650 μg RE / 100 g, vitamin D is 10 μg / 100 g, vitamin B1 is 600 μg / 100 g), and 0.5 kg of mineral premix (the content of minerals is calculated based on the total formula, iron is 5.5 mg / 100 g, zinc is 5.0 mg / 100 g, calcium is 300 mg / 100 g).

[0069] Pretreatment process: Mix and stir the vitamin premix with the egg liquid to evenly disperse the vitamin premix in the egg liquid, obtaining a vitamin-egg liquid mixture; then heat the vegetable oil to its melting point, and the temperature of the vegetable oil should not exceed 60 °C. The vegetable oil melts into a liquid state. Subsequently, pour the vitamin-egg liquid premix into the vegetable oil and use a high-speed shear machine to evenly disperse the vitamin-egg liquid in the vegetable oil, obtaining a vegetable oil premix; then heat the vegetable oil premix to a temperature not exceeding 105 °C, evaporate the moisture in the material until dry, and finally quickly cool the vegetable oil premix to room temperature.

[0070] Mixing process: Add the wheat flour, mineral premix, and other minor ingredients to a dough mixer and start the dough mixer. Subsequently, spray the vegetable oil premix obtained from the pretreatment process onto the materials in the dough mixer. The mixing time in the mixing process should be greater than 3 minutes.

[0071] Dough-making process: While the dough mixer is running, pour a certain amount of water into the dough mixer and knead the dough to an appropriate state. The kneading time should not exceed 6 minutes. Subsequently, pour the dough flocs into a ripening bin and ripen for approximately 15 minutes.

[0072] After the dough-making process ends, according to the shape required for the finished product, the dough flocs obtained at the end of the dough-making enter a calendering or extrusion molding machine for molding. The ripened dough flocs are rolled into a sheet with a thickness of 1 mm by a multi-pass rolling mill.

[0073] The formed material enters a drying room or a dryer for drying to obtain the finished product, and the finished product is packaged into the required product according to the packaging form.

[0074] Example 2:

[0075] Weigh 43.85 kg of wheat flour, 0.3 kg of beef powder, 0.5 kg of tomato powder, 4 kg of coconut oil, 0.75 kg of egg liquid, 0.1 kg of vitamin premix (the content of vitamins is calculated based on the total formula, vitamin A is 450 μg RE / 100 g, vitamin D is 8 μg / 100 g, vitamin B1 is 600 μg / 100 g), and 0.5 kg of mineral premix (the content of minerals is calculated based on the total formula, iron is 5.5 mg / 100 g, zinc is 5.0 mg / 100 g, calcium is 300 mg / 100 g). Other steps are the same as in Example 1.

[0076] Comparative Example 1

[0077] Weigh 48.6 kg of wheat flour, 0.3 kg of beef powder, 0.5 kg of tomato powder, 0.1 kg of vitamin premix (the content of vitamins is calculated based on the total formula, vitamin A is 650 μg RE / 100 g, vitamin D is 10 μg / 100 g, vitamin B1 is 600 μg / 100 g), and 0.5 kg of mineral premix (the content of minerals is calculated based on the total formula, iron is 5.5 mg / 100 g, zinc is 5.0 mg / 100 g, calcium is 300 mg / 100 g).

[0078] Mixing process: Add wheat flour, vitamin premix, mineral premix and other minor ingredients into the dough mixer and start the dough mixer. The mixing time in the mixing process is 3 minutes.

[0079] Dough making process: While the dough mixer is running, pour a certain amount of water into the dough mixer and knead until it reaches the appropriate state. The kneading time is 3 min. Then pour the dough flocs into the ripening bin and ripen for about 15 min.

[0080] After the dough making process is completed, according to the shape required for the finished product, the dough flocs obtained at the end of dough making enter the calender or extrusion molding machine for molding. The ripened dough flocs are rolled into a sheet with a thickness of 1 mm by a multi-pass rolling mill.

[0081] The formed material enters the drying room or dryer to be dried to obtain the finished product, and the finished product is packaged into the required product according to the packaging form.

[0082] Comparative Example 2

[0083] Weigh 48.15 kg of wheat flour, 0.75 kg of egg powder, 0.5 kg of tomato powder, 0.1 kg of vitamin premix (the content of vitamins is calculated based on the total formula, vitamin A is 650 μg RE / 100 g, vitamin D is 10 μg / 100 g, vitamin B1 is 600 μg / 100 g), and 0.5 kg of mineral premix (the content of minerals is calculated based on the total formula, iron is 5.5 mg / 100 g, zinc is 5.0 mg / 100 g, calcium is 300 mg / 100 g).

[0084] Other steps are the same as those in Comparative Example 1.

[0085] The results of the examples and comparative examples of the present invention are shown in Table 1.

[0086] Table 1

[0087]

[0088]

[0089] The above experimental data show that when producing infant noodles using the technology of this patent, the processing loss of vitamin A is significantly lower than that of traditional technology, and after 12 months of storage at room temperature, the storage stability of the product is better than that of traditional technology.

[0090] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. An infant noodle, characterized in that, It comprises the following raw materials in parts by weight: Wheat flour: 25 - 96 parts; Vegetable oil: 3 - 12.5 parts; Egg liquid: 0.5 - 5 parts; Vitamin premix: 0.2 - 0.4 parts; Mineral premix: 1 - 1.5 parts; The preparation method of the infant noodles comprises the following steps: A) Mix and stir the vitamin premix and the egg liquid to obtain a vitamin - egg mixture; B) Pour the vitamin - egg mixture into the heated vegetable oil and disperse it to obtain a vegetable - oil premix; the heating temperature of the heated vegetable oil is below 60°C; the dispersion is shear dispersion; C) Mix wheat flour and the mineral premix to obtain a mixed material; then spray the vegetable - oil premix on the mixed material, knead the dough, roll it out, and dry it to obtain the product.

2. The noodles according to claim 1, characterized in that, It comprises the following raw materials in parts by weight: Wheat flour: 40 - 93 parts; Vegetable oil: 4 - 12 parts; Egg liquid: 1 - 4 parts; Vitamin premix: 0.2 - 0.4 parts; Mineral premix: 1.0 - 1.5 parts.

3. The noodles according to claim 1, characterized in that, The vegetable oil is coconut oil or palm oil; The vitamin premix includes: vitamin A is 1050 μgRE / g - 3650 μgRE / g, vitamin D is 18.75 μg / g - 60 μg / g, vitamin B1 ≥ 925 μg / g; the mineral premix includes: iron is 3.5 mg / g - 8 mg / g, zinc is 2.0 mg / g - 7.4 mg / g, calcium is ≥ 185 mg / g.

4. The noodles according to claim 1, characterized in that, The raw materials of the infant noodles further include one or more of cereal powder, vegetable powder, fruit powder, livestock and poultry meat powder or protein powder.

5. A method for preparing the infant noodles according to any one of claims 1 to 3, characterized in that, It comprises the following steps: A) Mix and stir the vitamin premix and the egg liquid to obtain a vitamin - egg mixture; B) Pour the vitamin - egg mixture into the heated vegetable oil and disperse it to obtain a vegetable - oil premix; the heating temperature of the heated vegetable oil is below 60°C; the dispersion is shear dispersion; C) Mix wheat flour and the mineral premix to obtain a mixed material; then spray the vegetable - oil premix on the mixed material, knead the dough, roll it out, and dry it to obtain the product.

6. The preparation method according to claim 5, wherein After step B), it further includes heating the vegetable - oil premix to a temperature not exceeding 105°C, evaporating the moisture in the material until it is dry, and finally quickly cooling the vegetable - oil premix to 20 - 30°C.

7. The preparation method according to claim 5, characterized in that In step C), the kneading of the dough is specifically: start the dough mixer, pre - mix for 3 - 5 min, add water, and stir - knead for 2 - 6 min; After the kneading of the dough, it further includes maturing for 10 - 30 min.

8. The preparation method according to claim 5, characterized in that, In step C), the rolling out is specifically: rolling out into a sheet with a thickness of 0.8 - 1.5 mm.

9. The preparation method according to claim 5, wherein In step C), the drying temperature is 28 - 60°C and the time is 3 - 8 h.

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