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Multi-cereal crude fiber dietary fine dried noodle and processing method thereof

A crude fiber and meal technology, applied in the field of food processing, can solve the problems of increasing production costs, destroying the flavor of dried noodles, and being unsafe

Inactive Publication Date: 2012-12-12
于兴俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding color-protecting agents or pigments at the same time can effectively control the change of noodle color, but the addition of chemical reagents will not only destroy the original flavor of dried noodles, increase production costs, and may lead to unsafe factors.

Method used

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  • Multi-cereal crude fiber dietary fine dried noodle and processing method thereof
  • Multi-cereal crude fiber dietary fine dried noodle and processing method thereof
  • Multi-cereal crude fiber dietary fine dried noodle and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: multi-grain crude fiber dietary dried noodles, the weight ratio of its raw materials is: high-gluten noodle powder 28-32, brown rice 15-20, buckwheat 7-9, glutinous rice 7-9, corn 7-9, soybean 7 -9, Ginkgo leaf 0.4-0.6, Poria polysaccharide preparation 0.5-1.0, walnut 4-6, Rehmannia glutinosa 4-6, barley 7-9 and edible iodized salt 0.6-1.0.

[0018] The processing method of multi-grain crude fiber dietary vermicelli comprises the following steps:

[0019] (1) Pretreatment: weighing each raw material according to the weight of the constituent raw materials, and then grinding buckwheat, glutinous rice, corn, soybean, ginkgo leaf, poria polysaccharide preparation, walnut, rehmannia glutinosa and barley into powder to obtain a mixed powder;

[0020] (2) Raw material mixing: Add the mixed powder of step (1) into a certain weight portion of high-gluten noodle powder, and after pre-mixing for 5-10 minutes, add brown rice and edible iodized salt according to the w...

Embodiment 2

[0027] Multi-grain crude fiber dietary vermicelli, the weight ratio of its constituent raw materials is:

[0028]

[0029] The preparation method is the same as Example 1, and the effect is the same as Example 1.

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Abstract

The invention discloses a multi-cereal crude fiber dietary fine dried noodle and a processing method thereof. Raw materials for the multi-cereal crude fiber dietary fine dried noodle comprise, by weight, 28 to 32 parts of strong noodle flour, 15 to 20 parts of brown rice, 7 to 9 parts of buckwheat, 7 to 9 parts of glutinous rice, 7 to 9 parts of corn, 7 to 9 parts of soya bean, 0.4 to 0.6 part ofginkgo leaves, 0.5 to 1.0 part of a pachymaran preparation, 4 to 6 parts of walnut, 4 to 6 parts of raw rehmannia root, 7 to 9 parts of seeds of Job's tears and 0.6 to 1.0 part of iodized edible salt. According to the invention, a formula for the multi-cereal crude fiber dietary fine dried noodle is reasonable, natural color and flavor of the produced multi-cereal crude fiber dietary fine dried noodle can be maintained on the basis that a pigment and a color protection agent are not used, the health property and organoleptic quality of the fine dried noodle are improved, and the fine dried noodle has the effects on reducing blood sugar, blood lipid and blood pressure and is applicable to mid-aged and elderly people and patients with cardiovascular and cerebrovascular diseases, obesity, constipation and diabetes.

Description

technical field [0001] The invention relates to a multi-grain crude fiber dietary vermicelli and a processing method thereof, belonging to the field of food processing. Background technique [0002] At present, the dried noodles that people eat are mainly made of flour. Due to the high processing precision, a lot of cellulose in the flour is lost, resulting in extremely low cellulose content in the dried noodles. With the improvement of people's living standards, the requirements for the nutrition and taste of dried noodles higher. Adding color-protecting agent or pigment at the same time can effectively control the change of noodle color and luster, but the addition of chemical reagents not only destroys the original local flavor of dried noodles, increases production cost, and may cause unsafe factors to produce. Contents of the invention [0003] In order to alleviate the deficiencies and defects of the prior art, the object of the present invention is to provide a mul...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/09A23L7/109
Inventor 于兴俊
Owner 于兴俊
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