Selenium-rich trehalose enzyme noodle and production method thereof

Abstract

The invention discloses a selenium-rich trehalose enzyme noodle and a production method thereof. The selenium-rich trehalose enzyme noodle comprises 80-120 g of selenium-rich trehalose natural enzymedough, 850-950 g of wheat flour, 3-6 g of edible salt and 380-420 g of water, wherein the selenium-rich trehalose natural enzyme dough comprises 1000-1200 g of selenium-rich rye flour, 560-600 g of atrehalose enzyme liquid and 260-300 g of water. Long-time fermentation is carried out after stirring, so that yeast can be fully fermented, sour taste is avoided, and gluten can be prolonged, therebythe produced noodle is chewy; and the noodle produced by adding the selenium-rich trehalose natural enzyme dough has high nutritional values.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a selenium-enriched trehalose enzyme noodle and a preparation method thereof, which are suitable for all noodle products. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Noodles are a kind of dough made from grain or bean flour and water, then pressed or rolled or stretched into slices 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 food. [0003] The important physiological functions of selenium on the human body have attracted more and more attention from scientists from various countries, and all countrie...

AI Technical Summary

Problems solved by technology

[0005] At present, conventional selenium-enriched foods are concentrated in tea and oil, and no one has proposed selenium-enriched noodles