Fiber noodles and preparation method thereof

Abstract

The invention relates to fiber noodles and a preparation method thereof. The fiber noodles include the following components: 30% of buckwheat flour, 9% of mixed fibers, 10% of jerusalem artichoke whole powder, 38% of wheat flour, 12% of water and 1% of edible salt. The method comprises the following steps: step 1, selecting a suitable proportion of the buckwheat flour, the mixed fibers, the jerusalem artichoke whole powder, the wheat flour and the edible salt, and putting the selected materials into a flour basin; step 2, pouring an appropriate proportion of warm water into the flour basin inthe step 1; step 3, continuously kneading the materials in the flour basin in the step 2 to form dough with loose particles; step 4, performing resting on the dough in the step 3 for 15-25 min; step 5, pressing the rested dough in the step 4 to obtain dough sheets; step 6, cutting the dough sheets obtained in the step 5 into strips to obtain wet noodles; and step 7, drying the obtained wet noodlesin the step 6 to obtain the final fiber noodles. The fiber noodles prepared by the method have a natural light yellow color, do not fade after being cooked, produce a unique fresh fragrance after being cooked, and have better elasticity and smooth quality.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a fiber dried noodle and a preparation method thereof. Background technique [0002] Vermicelli is a traditional pasta product in my country. With the improvement of people's living standards and the strengthening of dietary health needs, consumers have increasing requirements for the color, aroma, taste, and nutrition of dried noodles. The traditional formula of dried noodles has been difficult to meet market demand. [0003] In the prior art, the dried noodles that people often eat mainly use flour as raw material. Due to the high processing precision, part of the nutrients in the flour are lost, resulting in a decrease in the nutritional value of the dried noodles, and the content of dietary fiber and protein is low. In summary, this application now proposes A fiber dried noodle and a preparation method thereof solve the above-mentioned problems. Contents of the inv...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the dried noodles that people often eat mainly use flour as raw material. Due to the high processing precision, part of the nutrients in the flour are lost, resulting in a decrease in the nutritional value of the dried noodles, and the content of dietary fiber and protein is low. In summary, this application now proposes A kind of fiber vermicelli and preparation method thereof solves the problems mentioned above