Oat noodle and production process thereof

Abstract

The invention discloses an oat noodle and a production process thereof. The oat noodle is prepared from the following raw materials in percentage by weight: 8-15% of oats, 0.03-0.08% of iodised salts and 85-92% of flour. The production process of the oat noodle is implemented through the following steps of: cleaning hulled oats, drying the hulled oats by using a drying furnace, and crushing the dried oats into oat flour (120 meshes) by using a crusher; according to the weight percentages of the materials, putting the oat flour, the iodised salts, the flour and drinking water into a vacuum dough kneading machine to carry out dough kneading, then obtaining an oat dough, wherein the ratio of a mixture of the oat flour, the iodised salts and the flour to the drinking water is (4:1)-(6:1); conveying the prepared oat dough into a noodle forming machine to carry out wiredrawing and cutting, then conveying the obtained product into a heat-flow drying machine to dry at a temperature of 50-70 DEG C; and carrying out packaging on the dried product so as to obtain the oat noodle product. The noodle disclosed by the invention has the advantages that the noodle is high in nutritional value, high in medical care value, pliable, chewy, soft, and goluptious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an oatmeal noodle and a production process thereof. Background technique [0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. demand. As people have entered the modern stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption levels in modern society. Contents of the invention [0003] The purpose of the present invention is to provide a nutritious oatmeal noodle and a production method thereof by adding oatmeal components to ordinary noodles, so that...

AI Technical Summary

Problems solved by technology

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people's current life, and cannot meet the human body's need for other high-nutrient ingredients. needs

As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption level in modern society.