CN110604259A - Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof - Google Patents

Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof Download PDF

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Publication number
CN110604259A
CN110604259A CN201910774859.0A CN201910774859A CN110604259A CN 110604259 A CN110604259 A CN 110604259A CN 201910774859 A CN201910774859 A CN 201910774859A CN 110604259 A CN110604259 A CN 110604259A
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parts
tartary buckwheat
mulberry leaf
probiotic
dough
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尤建英
冯宗艾
曹议文
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Buckwheat Biotechnology Jiangsu Co Ltd
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Buckwheat Biotechnology Jiangsu Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses probiotic mulberry leaf tartary buckwheat fine dried noodles and a preparation method thereof, wherein the probiotic mulberry leaf tartary buckwheat fine dried noodles comprise the following components in parts by weight: the weight ratio of the raw materials is as follows: 30-60 parts of tartary buckwheat whole wheat flour, 15-40 parts of gluten flour, 15-30 parts of high-gluten wheat flour, 3-10 parts of protein mulberry leaf powder, 0.8-1.4 parts of bamboo salt, 0.2-0.6 part of dietary alkali, 30-35 parts of purified water and 5-7 parts of probiotic yeast liquid; the probiotic mulberry leaf and tartary buckwheat fine dried noodles disclosed by the invention have the advantages of good taste, rich nutrition, effects of clearing liver and improving eyesight, relaxing bowel, losing weight, expelling toxin and the like, are especially suitable for people with three highs, can promote appetite of eaters and promote proliferation of bifidobacteria in intestinal tracts while providing various nutritional ingredients, adjust flora balance, enhance human immunity and are beneficial to human health.

Description

Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof
Technical Field
The invention belongs to the technical field of fine dried noodle processing, and particularly relates to probiotics mulberry leaf tartary buckwheat fine dried noodles and a preparation method thereof.
Background
The dried noodles are popular traditional food dried noodles, which are flour products obtained by drying noodles, and the main nutritional ingredients of the noodles comprise protein, fat, carbohydrate and the like; the noodles are easy to digest and absorb, have the effects of improving anemia, enhancing immunity, balancing nutrient absorption and the like, the fine dried noodles are dry noodles with a certain length which are prepared by adding salt, alkali and water into wheat flour, and the fine dried noodles have the advantages of single ingredient, poor taste and nutrition and lack of health care function, and the requirements of people with high blood pressure, high blood sugar and high blood sugar on nutrient components can not be met.
Disclosure of Invention
The invention aims to provide probiotic mulberry leaf tartary buckwheat fine dried noodles and a preparation method thereof, and aims to solve the technical problems.
In order to achieve the purpose, the invention provides the following technical scheme: a probiotic mulberry leaf tartary buckwheat fine dried noodle and a preparation method thereof are disclosed, wherein:
the weight ratio of the raw materials is as follows: 30-60 parts of tartary buckwheat whole wheat flour, 15-40 parts of gluten flour, 15-30 parts of high-gluten wheat flour, 3-10 parts of protein mulberry leaf powder, 0.8-1.4 parts of bamboo salt, 0.2-0.6 part of dietary alkali, 30-35 parts of purified water and 5-7 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder through a 120-mesh sieve, removing impurities, weighing a certain amount of the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder according to the mass ratio, and uniformly mixing;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer together, then weighing a certain amount of bamboo salt, dietary alkali and probiotic yeast liquid according to the mass ratio, dissolving the bamboo salt, the dietary alkali and the probiotic yeast liquid into purified water at the temperature of 30-40 ℃, then slowly pouring the mixed purified water into the dough mixer, and kneading the dough for 20-30 min at the low speed of 30-50 r/min by the dough mixer to obtain uniformly mixed dough embryos;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, and curing for 15-30 min at the temperature of 25-30 ℃ to obtain a shallow fermentation dough;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press to obtain smooth dough sheets of 0.4-0.8mm in size, and cutting into pieces of 16-22 cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room, drying at 25-45 ℃ until the moisture content of the fine dried noodles is below 12%, and then cooling to room temperature;
s6 quantitative packaging:
and quantitatively packaging the dried and cooled noodles to obtain the finished product of the dried noodles.
Preferably, the protein mulberry leaf powder is naturally dried in the dark, and is crushed into powder with the granularity of 1000 meshes by using an air flow crusher.
Preferably, the granularity of the gluten flour and the high gluten wheat flour are both 100 meshes.
Preferably, the tartary buckwheat whole wheat flour is powder with the particle size of 1000 meshes, which is obtained by crushing tartary buckwheat with peel through a jet mill.
Preferably, the probiotic yeast liquid is a live liquid.
Preferably, the bamboo salt is an alkaline salt.
Preferably, the cut strips before being supplied to the cut strip drying and cooling step have a water content of 20 to 35%.
The invention has the technical effects and advantages that: the probiotic mulberry leaf tartary buckwheat fine dried noodles comprise:
(1) by compounding the nutritional ingredients such as the tartary buckwheat whole wheat flour, the mulberry leaf powder and the probiotic yeast liquid into the fine dried noodles, the fine dried noodles have good taste while providing various nutritional ingredients, promote appetite of eaters, clear liver and improve eyesight, relax bowel, expel toxin, lose weight, have the effects of reducing blood sugar, blood pressure and blood fat and the like, can promote proliferation of bifidobacteria in intestinal tracts, regulate flora balance, enhance human immunity and are beneficial to human health;
(2) the raw materials are crushed by a jet mill, the protein mulberry leaves and the tartary buckwheat with peel are crushed into powder with the granularity of 1000 meshes, which can be conveniently absorbed by human bodies, and the active ingredients of the raw materials of the fine dried noodles can be ensured not to be damaged by using the jet mill;
(3) the bamboo salt is used, so that the water absorption rate, the stretching area and the stretching resistance of the dough can be improved, the extensibility of the dough is reduced, the cooking loss rate of the noodles can be obviously increased, the hardness, the adhesiveness, the recoverability, the cohesiveness and the chewiness of the noodles are increased, and the gelatinization temperature of the noodle flour is relatively stable;
the probiotic mulberry leaf and tartary buckwheat fine dried noodles are unique in method, good in taste and rich in nutrition, have the effects of clearing liver and improving vision, relaxing bowel, expelling toxin, losing weight and the like, are particularly suitable for people with hypertension, hyperlipidemia and hyperglycemia, can provide various nutritional ingredients, promote appetite of eaters, promote proliferation of bifidobacteria in intestinal tracts, regulate flora balance, enhance human immunity and are beneficial to human health.
Drawings
Fig. 1 is a schematic view of the preparation steps of the dried noodles of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to fig. 1 in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides probiotic mulberry leaf tartary buckwheat fine dried noodles and a preparation method thereof, as shown in figure 1, wherein:
the weight ratio of the raw materials is as follows: 30-60 parts of tartary buckwheat whole wheat flour, 15-40 parts of gluten flour, 15-30 parts of high-gluten wheat flour, 3-10 parts of protein mulberry leaf powder, 0.8-1.4 parts of bamboo salt, 0.2-0.6 part of dietary alkali, 30-35 parts of purified water and 5-7 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder through a 120-mesh sieve, removing impurities, weighing a certain amount of the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder according to the mass ratio, and uniformly mixing;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer together, then weighing a certain amount of bamboo salt, dietary alkali and probiotic yeast liquid according to the mass ratio, dissolving the bamboo salt, the dietary alkali and the probiotic yeast liquid into purified water at 30-40 ℃, then slowly pouring the mixed purified water into the dough mixer, wherein impurities in the dough mixing water can be effectively removed by using the purified water during dough mixing, so that the taste of the fine dried noodles is fresh, the dough mixer kneads the noodles for 20-30 min at a low speed of 30-50 r/min to obtain uniformly mixed dough embryos, the active ingredients of the dough embryos can be prevented from being damaged by kneading the dough by using the purified water at 30-40 ℃, and the taste of the fine dried noodles can be more chewy by using the dough mixer to knead the noodles at the low speed;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, curing for 15-30 min at the temperature of 25-30 ℃ to obtain a shallow fermentation dough, and putting the dough into the curing machine at the temperature of 25-30 ℃ to ensure that active ingredients in the dough are not damaged;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press to obtain smooth dough sheets of 0.4-0.8mm in size, and cutting into pieces of 16-22 cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room, drying at 25-45 ℃ until the moisture content of the fine dried noodles is below 12%, and then cooling to room temperature;
s6 quantitative packaging:
and quantitatively packaging the dried and cooled noodles to obtain the finished product of the dried noodles.
The protein mulberry leaf powder is naturally dried in the dark, is pulverized into powder with the granularity of 1000 meshes by a jet mill, so that the powder can be directly absorbed by human skin, and the jet mill can ensure that the active ingredients of the mulberry leaf powder are not damaged, and the protein mulberry leaf powder is rich in 16 amino acids, minerals and trace elements, protein, dietary fiber, B vitamins, calcium, potassium, magnesium and other nutrients, and is rich in flavone, mulberry leaf polysaccharide and other bioactive ingredients, and alkaloid, so that the increase of postprandial blood sugar can be inhibited, the supplement of the protein, the vitamins and the minerals by a human body is facilitated, and the effects of well improving intestinal flora, clearing liver and improving eyesight, relaxing bowel, expelling toxin and losing weight and reducing three highs are achieved.
Specifically, the granularity of the gluten flour and the high-gluten wheat flour is 100 meshes, so that the taste of the fine dried noodles can be effectively ensured.
Specifically, the tartary buckwheat whole wheat powder is prepared by crushing tartary buckwheat with peel into powder with the granularity of 1000 meshes by a jet mill, so that the powder can be directly absorbed by human skin, the rutin in the tartary buckwheat peel is the highest in content in the existing known plants, the rutin is a basic raw material for treating diabetes, hypertension and hyperlipidemia, and the rutin can promote blood circulation and enhance the immunity of a human body after being absorbed by the human body.
Specifically, the probiotic yeast liquid is a live bacteria liquid, and can decompose trace elements and organic acids, hydrolyze micromolecular proteins, polypeptides, enzymes and other nutrients when the probiotic yeast liquid is used for kneading dough and fermenting, so that the quality of flour can be improved, gluten can stably grow, the wheat flavor and the flour fragrance are increased, and more importantly, the nutritional ingredients and effects of tartary buckwheat and mulberry leaves in dough embryos can be multiplied;
meanwhile, after the fine dried noodles are dried and cooled, the growth of mold and toxin can be inhibited by the adsorption effect of the cell surface of the probiotics thallus and the probiotics metabolite, so that the content of the mold and the toxin in the fine dried noodles is reduced, the food safety is improved, and the shelf life of the fine dried noodles can be prolonged;
by adopting the edible probiotic yeast liquid, the fine dried noodles have good immune function, can promote the proliferation of bifidobacteria in intestinal tracts, regulate the flora balance and are beneficial to human health.
The bamboo salt is alkaline salt, the water absorption rate, the stretching area and the stretching resistance of the dough can be improved, the extensibility of the dough is reduced, the cooking loss rate of the noodles can be obviously increased, the hardness, the adhesiveness, the resilience, the cohesiveness and the chewiness of the noodles are increased, the gelatinization temperature of the noodle flour is relatively stable, the bamboo salt is rich in sodium, potassium, calcium, magnesium, iron, copper, phosphorus, silicon and the like, particularly the content of zinc is the largest (5 times of that of the natural salt), the acid-base balance of a human body can be adjusted, the bone is strengthened, the muscle is strengthened, and the immunity is enhanced.
Specifically, the water content of the cut strips before the cut strip drying and cooling step is 20-35%.
Example 1
A probiotic mulberry leaf tartary buckwheat fine dried noodle and a preparation method thereof are disclosed, wherein: the weight ratio of the raw materials is as follows: 30 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 30 parts of high gluten wheat flour, 10 parts of protein mulberry leaf powder, 0.8 part of bamboo salt, 0.2 part of dietary alkali, 30 parts of purified water and 5 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing tartary buckwheat whole wheat flour, gluten flour, high gluten wheat flour and protein mulberry leaf powder through a 120-mesh sieve, removing impurities, and then weighing 30 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 30 parts of high gluten wheat flour and 10 parts of protein mulberry leaf powder, and uniformly mixing;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer, then weighing 0.8 part of bamboo salt, 0.2 part of edible alkali and 5 parts of probiotic yeast liquid, dissolving in purified water at 30 ℃, slowly pouring the mixed purified water into the dough mixer, and kneading the dough at a low speed of 30r/min for 20min by the dough mixer to obtain uniformly mixed dough embryos;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, and curing for 15min at the temperature of 25 ℃ to obtain a light fermented dough;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press to obtain 0.4 smooth dough sheets, and cutting into pieces of 16cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room to be dried at 25% until the moisture content of the fine noodles is 12%, and then cooling to room temperature;
s6 quantitative packaging:
weighing 1 kg of dried and cooled noodles into one portion, and then respectively packaging to obtain the finished product of the dried noodles.
Example 2
A probiotic mulberry leaf tartary buckwheat fine dried noodle and a preparation method thereof are disclosed, wherein: the weight ratio of the raw materials is as follows: 60 parts of tartary buckwheat whole wheat flour, 10 parts of gluten flour, 20 parts of high-gluten wheat flour, 3 parts of protein mulberry leaf powder, 1.4 parts of bamboo salt, 0.6 part of dietary alkali, 30 parts of purified water and 5 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing tartary buckwheat whole wheat flour, gluten flour, high gluten wheat flour and protein mulberry leaf powder through a 120-mesh sieve, removing impurities, then weighing 60 parts of tartary buckwheat whole wheat flour, 10 parts of gluten flour, 20 parts of high gluten wheat flour and 3 parts of protein mulberry leaf powder, and uniformly mixing;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer, then weighing 1.4 parts of bamboo salt, 0.6 part of edible alkali and 5 parts of probiotic yeast liquid, dissolving in purified water at 30 ℃, slowly pouring the mixed purified water into the dough mixer, and kneading the dough for 30min at a low speed of 30r/min by the dough mixer to obtain uniformly mixed dough embryos;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, and curing for 30min at the temperature of 30 ℃ to obtain a shallow fermented dough;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press, gradually pressing into 0.8mm smooth dough sheets, and cutting into pieces of 22cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room, drying at 45 ℃ until the moisture content of the fine dried noodles is below 8%, and then cooling to room temperature;
s6 quantitative packaging:
weighing 1 kg of dried and cooled noodles into one portion, and then respectively packaging to obtain the finished product of the dried noodles.
Example 3
A probiotic mulberry leaf tartary buckwheat fine dried noodle and a preparation method thereof are disclosed, wherein: the weight ratio of the raw materials is as follows: 50 parts of tartary buckwheat whole wheat flour, 15 parts of gluten flour, 25 parts of high gluten wheat flour, 10 parts of protein mulberry leaf powder, 1.4 parts of bamboo salt, 0.6 part of dietary alkali, 30-35 parts of purified water and 7 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder through a 120-mesh sieve to remove impurities, and then weighing 50 parts of the whole tartary buckwheat flour, 15 parts of the gluten flour, 25 parts of the high gluten wheat flour and 10 parts of the protein mulberry leaf powder and uniformly mixing the materials;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer, then weighing 1.4 parts of bamboo salt, 0.6 part of edible alkali and 7 parts of probiotic yeast liquid, dissolving in purified water at 40 ℃, slowly pouring the mixed purified water into the dough mixer, and kneading 20 dough at a low speed of 50r/min by the dough mixer to obtain uniformly mixed dough embryos;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, and curing for 30min at the temperature of 30 ℃ to obtain a shallow fermented dough;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press, gradually pressing into 0.6mm smooth dough sheets, and cutting into pieces of 20cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room, drying at 35 ℃ until the moisture content of the fine dried noodles is below 10%, and then cooling to room temperature;
s6 quantitative packaging:
and weighing 1.5 kg of dried and cooled noodles into one part, and then respectively packaging to obtain the finished product of the dried noodles.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.

Claims (7)

1. A probiotic mulberry leaf tartary buckwheat fine dried noodle and a preparation method thereof are characterized in that:
the weight ratio of the raw materials is as follows: 30-60 parts of tartary buckwheat whole wheat flour, 15-40 parts of gluten flour, 15-30 parts of high-gluten wheat flour, 3-10 parts of protein mulberry leaf powder, 0.8-1.4 parts of bamboo salt, 0.2-0.6 part of dietary alkali, 30-35 parts of purified water and 5-7 parts of probiotic yeast liquid;
the preparation method of the dried noodles comprises the following steps:
preparing and mixing S1 raw materials:
firstly, passing the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder through a 120-mesh sieve, removing impurities, weighing a certain amount of the whole tartary buckwheat flour, the gluten flour, the high gluten wheat flour and the protein mulberry leaf powder according to the mass ratio, and uniformly mixing;
s2 and dough:
putting the uniformly mixed raw materials into a dough mixer together, then weighing a certain amount of bamboo salt, dietary alkali and probiotic yeast liquid according to the mass ratio, dissolving the bamboo salt, the dietary alkali and the probiotic yeast liquid into purified water at the temperature of 30-40 ℃, then slowly pouring the mixed purified water into the dough mixer, and kneading the dough for 20-30 min at the low speed of 30-50 r/min by the dough mixer to obtain uniformly mixed dough embryos;
s3 shallow fermentation:
putting the uniformly mixed dough into a curing machine, and curing for 15-30 min at the temperature of 25-30 ℃ to obtain a shallow fermentation dough;
s4 tabletting and slitting:
repeatedly tabletting the slightly fermented dough in a noodle press to obtain smooth dough sheets of 0.4-0.8mm in size, and cutting into pieces of 16-22 cm in length by a cutter;
s5 slitting, drying and cooling:
feeding the cut wet noodles into a drying room, drying at 25-45 ℃ until the moisture content of the fine dried noodles is below 12%, and then cooling to room temperature;
s6 quantitative packaging:
and quantitatively packaging the dried and cooled noodles to obtain the finished product of the dried noodles.
2. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the protein mulberry leaf powder is naturally dried in the dark, and is crushed into powder with the granularity of 1000 meshes by adopting an air flow crusher.
3. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the granularity of the gluten flour and the high gluten wheat flour is 100 meshes.
4. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the tartary buckwheat whole wheat flour is powder with the particle size of 1000 meshes, which is obtained by crushing tartary buckwheat with peel by a jet mill.
5. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the probiotic yeast liquid is a live liquid.
6. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the bamboo salt is an alkaline salt.
7. The probiotic mulberry leaf tartary buckwheat fine dried noodles and the preparation method thereof according to claim 1, are characterized in that: the water content of the cut strips before the cut strip drying and cooling step is 20-35%.
CN201910774859.0A 2019-08-21 2019-08-21 Probiotic mulberry leaf tartary buckwheat fine dried noodles and preparation method thereof Withdrawn CN110604259A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111357931A (en) * 2020-04-07 2020-07-03 上海应用技术大学 Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles
CN114209008A (en) * 2021-12-21 2022-03-22 河北同福健康产业有限公司 Low-GI buckwheat fine dried noodles and preparation method thereof
CN115944081A (en) * 2023-01-13 2023-04-11 广东省农业科学院蚕业与农产品加工研究所 Mulberry leaf food and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111357931A (en) * 2020-04-07 2020-07-03 上海应用技术大学 Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof
CN113349332A (en) * 2021-05-25 2021-09-07 四川省食品发酵工业研究设计院有限公司 Method for manufacturing low-salt silver wire hollow noodles
CN114209008A (en) * 2021-12-21 2022-03-22 河北同福健康产业有限公司 Low-GI buckwheat fine dried noodles and preparation method thereof
CN115944081A (en) * 2023-01-13 2023-04-11 广东省农业科学院蚕业与农产品加工研究所 Mulberry leaf food and preparation method thereof
CN115944081B (en) * 2023-01-13 2024-02-09 广东省农业科学院蚕业与农产品加工研究所 Mulberry leaf food and preparation method thereof

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Application publication date: 20191224