CN110651956A - Coarse cereal fresh and wet noodles and preparation method thereof - Google Patents
Coarse cereal fresh and wet noodles and preparation method thereof Download PDFInfo
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- CN110651956A CN110651956A CN201911041992.1A CN201911041992A CN110651956A CN 110651956 A CN110651956 A CN 110651956A CN 201911041992 A CN201911041992 A CN 201911041992A CN 110651956 A CN110651956 A CN 110651956A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 71
- 235000012149 noodles Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 61
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 34
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- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 17
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- 238000002156 mixing Methods 0.000 claims description 23
- 238000004898 kneading Methods 0.000 claims description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 14
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- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Noodles (AREA)
Abstract
The invention discloses coarse cereal fresh and wet noodles and a preparation method thereof, wherein the coarse cereal fresh and wet noodles comprise, by weight, 90 ~ 120 parts of high gluten flour, 55 ~ 85 parts of wheat germ powder, 35 ~ 45 parts of highland barley flour, 25 ~ 35 parts of red bean powder, 1 ~ 3 parts of sodium carbonate, 60 ~ 90 parts of water and 0.2 ~ 0.4 part of salt.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to coarse cereal fresh wet noodles and a preparation method thereof.
Background
With the continuous improvement of the living standard of urban and rural residents in China, the willingness of people to the nutrition of food is continuously enhanced, the raw and fresh wet noodles sold in the market are mostly made of high-precision wheat flour, the components are single, the nutrition of the raw and fresh wet noodles cannot meet the requirements of thickness matching and nutrition balance advocated by modern diet, and the raw and fresh wet noodles which are nutritional, healthy and purely natural are increasingly favored by consumers.
Highland barley is a special type of barley, and has the characteristics of high protein, high dietary fiber, high vitamin, low fat and low sugar in the nutrient components. The highland barley contains oleic acid, linoleic acid and linolenic acid with cholesterol reducing effect, and also contains B vitamins, vitamin C and the like; the highland barley contains 18 kinds of amino acids, and the essential amino acids needed by human body are complete, so that the food made of the highland barley as the raw material is often eaten, and the highland barley health food has important significance for supplementing the daily essential amino acid requirement of the organism.
Red bean rich in vitamin B1、B2Protein and various mineral substances, and contains rich dietary fiber, and has good effects of loosening bowel to relieve constipation, lowering blood pressure, reducing blood lipid, and regulating blood sugar; the red bean, named as red bean, recorded in the compendium of materia medica, is mild and cool in nature, sweet in taste, diuretic, capable of invigorating stomach, promoting the production of body fluid, eliminating dampness and tonifying qi, and is a good medicinal and health food.
In recent years, the demand for high dietary fiber and coarse cereals in diet is increasing, and the development of a coarse cereal raw and fresh wet noodle product with nutrition and taste is very needed.
Disclosure of Invention
Based on the technical scheme, the invention aims to realize the following technical scheme:
the invention firstly provides coarse cereal fresh and wet noodles, which comprise the following ingredients: high gluten flour, wheat germ flour, highland barley flour, red bean flour, sodium carbonate, water and salt.
The raw fresh and wet coarse cereal noodles are prepared from 90 ~ 120 parts of high gluten flour, 55 ~ 85 parts of wheat germ powder, 35 ~ 45 parts of highland barley flour, 25 ~ 35 parts of red bean powder, 1 ~ 3 parts of sodium carbonate, 60 ~ 90 parts of water and 0.2 ~ 0.4.4 parts of salt according to parts by weight.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough mixer, and setting parameters of the dough mixer including preheating temperature, internal pressure and dough mixing time to obtain dough;
(4) aging, namely putting the obtained dough into a noodle production material port to extrude into coarse strips, and keeping moisture and standing for 10 ~ 12h for aging in a room with the room temperature of 15 ~ 20 ℃ and the humidity of 25 ~ 35% to finally enable the moisture content in the coarse cereal wet noodles to be 25 ~ 35% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
Wherein, the preheating temperature in the step (3) is 30 ~ 40 ℃, the internal pressure is 120 ~ 150kPa, and the dough time is 10 ~ 25 min.
The invention provides fresh and wet noodles with high protein and dietary fiber and fresh and tasty taste and a preparation method thereof, and solves the problems that the fresh and wet noodles sold in the market at present have single component, low protein and dietary fiber content, insufficient amino acid supply necessary for human bodies and coarse taste of pure coarse cereals. Compared with fresh and wet noodles made of pure wheat flour, the coarse cereal noodles added with wheat germs, highland barley and red beans have the advantages that the contents of protein, dietary fiber, polyunsaturated fatty acids and vitamins are all improved, the highland barley can provide essential amino acids and various unsaturated fatty acids required by a human body, the red beans can invigorate the stomach and promote the secretion of saliva or body fluid, and gastrointestinal motility and defecation can be promoted. The combination of highland barley and red bean can promote the complementary absorption of protein, improve the absorption rate of protein and prevent indigestion caused by coarse cereals. The coarse cereal fresh and wet noodles can provide various nutrients required by a human body more comprehensively.
Detailed Description
The invention provides coarse cereal fresh and wet noodles which comprise, by weight, 90 ~ 120 parts of high gluten flour, 55 ~ 85 parts of wheat germ powder, 35 ~ 45 parts of highland barley flour, 25 ~ 35 parts of red bean powder, 1 ~ 3 parts of sodium carbonate, 60 ~ 90 parts of water and 0.2 ~ 0.4.4 parts of salt.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) dough kneading, namely putting the fine coarse cereal powder, sodium carbonate, water and salt into a full-automatic dough kneading machine, and setting parameters of the dough kneading machine to be 30 ~ 40 ℃ of preheating temperature, 120 ~ 150kPa of internal pressure and 10 ~ 25min of dough kneading time to obtain dough;
(4) aging, namely putting the obtained dough into a noodle production material port to extrude into coarse strips, and keeping moisture and standing for 10 ~ 12h for aging in a room with the room temperature of 15 ~ 20 ℃ and the humidity of 25 ~ 35% to finally enable the moisture content in the coarse cereal wet noodles to be 25 ~ 35% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The invention provides coarse cereal fresh and wet noodles which comprise, by weight, 90 parts of high gluten flour, 55 parts of wheat germ powder, 35 parts of highland barley flour, 25 parts of red bean powder, 1 part of sodium carbonate, 70 parts of water and 0.2 part of salt.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough kneading machine, setting parameters of the dough kneading machine as preheating temperature of 30 ℃, internal pressure of 120kPa, and dough kneading time of 10min to obtain dough;
(4) aging: putting the obtained dough into a noodle production material port, extruding into coarse strips, moisturizing and standing for 10h in a room with the room temperature of 15 ℃ and the humidity of 25%, and aging to finally enable the moisture content in the coarse cereal wet noodles to be 25% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
Example 2
The invention provides coarse cereal fresh and wet noodles which comprise, by weight, 120 parts of high gluten flour, 85 parts of wheat germ powder, 45 parts of highland barley flour, 35 parts of red bean powder, 3 parts of sodium carbonate, 90 parts of water and 0.4 part of salt.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough kneading machine, setting parameters of the dough kneading machine as preheating temperature of 40 ℃, internal pressure of 150kPa, and dough kneading time of 25min to obtain dough;
(4) aging: putting the obtained dough into a noodle production material port, extruding into coarse strips, moisturizing and standing for 12h in a room with the room temperature of 20 ℃ and the humidity of 35%, and aging to finally enable the water content in the coarse cereal wet noodles to be 35% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
Example 3
The invention provides coarse cereal fresh and wet noodles which comprise, by weight, 110 parts of high gluten flour, 75 parts of wheat germ flour, 40 parts of highland barley flour, 30 parts of red bean flour, 2 parts of sodium carbonate, 70 parts of water and 0.3 part of salt.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough kneading machine, setting parameters of the dough kneading machine as a preheating temperature of 35 ℃, an internal pressure of 130kPa, and a dough kneading time of 15min to obtain dough;
(4) aging: putting the obtained dough into a noodle production material port, extruding into coarse strips, moisturizing and standing for 11h in a room with the room temperature of 18 ℃ and the humidity of 30%, and aging to finally enable the water content in the coarse cereal wet noodles to be 30% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
Example 4
The invention provides coarse cereal fresh and wet noodles which comprise, by weight, 100 parts of high gluten flour, 75 parts of wheat germ flour, 42 parts of highland barley flour, 28 parts of red bean flour, 2 parts of sodium carbonate, 80 parts of water and 0.2 part of salt.
The invention also provides a preparation method of the coarse cereal fresh and wet noodles, which comprises the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough kneading machine, setting parameters of the dough kneading machine as a preheating temperature of 33 ℃, an internal pressure of 135kPa, and a dough kneading time of 18min to obtain dough;
(4) aging: putting the obtained dough into a noodle production material port, extruding into coarse strips, moisturizing and standing for 10h in a room with the room temperature of 17 ℃ and the humidity of 28%, and aging to finally enable the water content in the coarse cereal wet noodles to be 28% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The coarse cereal raw fresh wet noodles are characterized by comprising the following components: high gluten flour, wheat germ flour, highland barley flour, red bean flour, sodium carbonate, water and salt.
2. The coarse cereal raw fresh and wet noodles as claimed in claim 1, wherein the raw materials of the coarse cereal raw fresh and wet noodles comprise, by weight, 90 ~ 120 parts of strong flour, 55 ~ 85 parts of wheat germ powder, 35 ~ 45 parts of highland barley flour, 25 ~ 35 parts of red bean powder, 1 ~ 3 parts of sodium carbonate, 60 ~ 90 parts of water and 0.2 ~ 0.4.4 parts of salt.
3. A method for preparing raw and wet coarse cereal noodles according to any one of claims 1 to 2, which is characterized by comprising the following steps:
(1) mixing powder: uniformly mixing the wheat germ powder, the highland barley flour and the red bean powder to obtain mixed coarse cereal powder;
(2) sieving: putting the mixed coarse cereal powder into a fully-closed intermittent pulverizer, pulverizing, sieving with a 90-mesh sieve, and mixing with high gluten flour to obtain fine coarse cereal powder;
(3) kneading: placing the fine coarse cereal powder, sodium carbonate, water and salt in a full-automatic dough mixer, and setting parameters of the dough mixer including preheating temperature, internal pressure and dough mixing time to obtain dough;
(4) aging, namely putting the obtained dough into a noodle production material port to extrude into coarse strips, and keeping moisture and standing for 10 ~ 12h for aging in a room with the room temperature of 15 ~ 20 ℃ and the humidity of 25 ~ 35% to finally enable the moisture content in the coarse cereal wet noodles to be 25 ~ 35% by weight;
(5) cutting and packaging: cutting the aged noodles into fine strips, filling nitrogen, packaging and sealing to obtain coarse cereal raw fresh wet noodles;
(6) and (6) sterilizing.
4. The method for preparing raw, fresh and wet coarse cereal noodles according to claim 3, wherein the preheating temperature in step (3) is 30 ~ 40 ℃, the internal pressure is 120 ~ 150kPa, and the noodle time is 10 ~ 25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911041992.1A CN110651956A (en) | 2019-10-30 | 2019-10-30 | Coarse cereal fresh and wet noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911041992.1A CN110651956A (en) | 2019-10-30 | 2019-10-30 | Coarse cereal fresh and wet noodles and preparation method thereof |
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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