Various grains noodle and preparing technique

Abstract

The invention relates to miscellaneous grain noodles and a preparation process thereof, in particular to noodles with miscellaneous grain as the raw material and a preparation process thereof. The miscellaneous grain noodles are prepared with buckwheat, pea, mung bean, grain sorghum, millet and corn as the raw materials; the percent of all the raw materials in the total weight is as follows: 30 percent to 35 percent of buckwheat, 20 percent to 25 percent of pea, 15 percent to 25 percent of mung bean, 1 percent to 20 percent of grain sorghum, 1 percent to 15 percent of millet and 1 percent to 15 percent of corn. The preparation process of the miscellaneous grain noodles comprises steps, such as raw material selection, milling, mixing, pasting, sheet shaping, cooking and curing, drying, cutting, cooking, packaging, etc. The miscellaneous grain noodles have consistent appearance and form, are not glutinous, are flexible and elastic to touch, are soft and not glutinous and not easy to be broken after being cooked, have smooth taste, are convenient to be eaten, have reasonable nutrition structure, are in particular applicable to the diabetic, high blood pressure and high fat patients and people who want to lose weight, and have the functions of dietotherapy and health care. The preparation process of the miscellaneous grain noodles is mainly completed by professional machines and devices, has high production efficiency, good environment sanitation, and the product quality is easy to be controlled.

Description

technical field [0001] The invention relates to the field of food, in particular to a noodle made of miscellaneous grains and a production process thereof. Background technique [0002] Noodles are one of the staple foods in our country. Especially in the northern region, it is almost a must-have daily food for everyone. Ordinary noodles are mainly made from wheat flour. With the progress of society and the improvement of people's living standards, people put forward more requirements for the taste, taste and nutritional value of noodles. Especially in today's society, which pays more and more attention to health, people have high expectations for the nutritional structure of food. Require. Among them, because wheat flour is rich in starch and sugar content is relatively high, noodles made from wheat flour are no longer a popular food for obese people or diabetics. Contents of the invention [0003] The purpose of the present invention is to provide a miscellaneous gra...

AI Technical Summary

Problems solved by technology

Among them, because wheat flour is rich in starch and high in sugar, noodles made of wheat flour are no longer a popular food for obese or diabetic patients.