Preparation method of instant tough and chewy coarse cereal nutritious noodles

Abstract

The invention mainly relates to the technical field of noodle processing, and discloses a preparation method of instant tough and chewy coarse cereal nutritious noodles. The method comprises the stepsof coarse cereal dough making, first dough kneading, first fermentation, second dough kneading, second fermentation, shaping, curing and drying. The instant tough and chewy coarse cereal nutritious noodles prepared through the preparation method of the instant tough and chewy coarse cereal nutritious noodles are rich in nutrition, tough, chewy, smooth, free of additive, natural and healthy, in the eating aspect, a lot of cooking time is saved; boiling water is added in the coarse cereal powder, stirring is conducted, the coarse cereal powder can be rapidly cured at a high temperature, the aroma and cohesiveness of the coarse cereal powder are increased, the coarse cereal powder can be rapidly bonded with flour, noodle processing and shaping are facilitated, and the tough and chewy taste of the noodles is improved.

Description

technical field [0001] The invention mainly relates to the technical field of noodle processing, in particular to a preparation method of instant chewy and miscellaneous grain nutritional noodles. Background technique [0002] Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food, easy to eat and rich in nutrition. [0003] Multigrain noodles are gradually emerging in the current market, because multigrain noodles are rich in dietary fiber and nutrients, which are beneficial to intestinal absorption and human health. However, after the flour in the multigrain noodles is mixed with the multigrain powder, the stickiness Therefore, it is necessary to add a variety of glue additives to make the flour and miscellaneous grain powder have a higher cohesiven...

AI Technical Summary

Problems solved by technology

[0003] Multigrain noodles are gradually emerging in the current market, because multigrain noodles are rich in dietary fiber and nutrients, which are beneficial to intestinal absorption and human health. However, after the flour in the multigrain noodles is mixed with the multigrain powder, the stickiness Therefore, it is necessary to add a variety of glue additives to make the flour and miscellaneous grain powder have a higher cohesiveness, so that the noodles can be smoothly formed into strips. Easy to melt, making noodles lose their texture

[0004] At present, with the gradual acceleration of people's life pace, people are used to buying dried noodles in dry bags. At present, the dried noodles on the market need to be boiled for a long time to be cooked thoroughly because they are dried to remove water. The fine noodles need to be boiled for 4 ~5min, thick noodles need to be boiled for 6~7min, if you can soak in hot water, it will save a lot of cooking time, but at present, only instant noodles are eaten by soaking, but they are made by frying, long-term consumption will be harmful to human health It will cause great harm. At present, there is no dried noodles on the market that can be used directly after brewing with hot water.

[0005] The existing patent document CN107594339A discloses miscellaneous grain noodles and a preparation method of miscellaneous grain noodles. The disclosed miscellaneous grain noodles add various miscellaneous grains and Hericium erinaceus, but there are many types of miscellaneous grains and Hericium erinaceus added, and the content of miscellaneous grains is only About 13%, and it takes a long time to cook the miscellaneous grains in the noodles when eating. The cooking time is 6~7min, which requires a long cooking time and cannot meet people's fast pace of life.

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