CN117084360A - High-protein high-dietary fiber noodles and preparation method thereof - Google Patents
High-protein high-dietary fiber noodles and preparation method thereof Download PDFInfo
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- CN117084360A CN117084360A CN202311096825.3A CN202311096825A CN117084360A CN 117084360 A CN117084360 A CN 117084360A CN 202311096825 A CN202311096825 A CN 202311096825A CN 117084360 A CN117084360 A CN 117084360A
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses high-protein high-dietary fiber noodles and a preparation method thereof, wherein the noodles are prepared from the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharide and 1-2 parts of salt. The high-protein high-dietary fiber noodles with low glucose conversion after eating have the advantages of mouthfeel and nutrition, low glycemic index and strong satiety. The noodles prepared by the invention are completely the same as the common noodles in eating method, do not contain fast-digestion starch, have a slow-digestion starch content of 40% and a resistant starch content of 60%, and can change the defects of high glycemic index, high caloric value and single nutrition of the common noodles on the basis of not changing eating habits.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a high-protein high-dietary fiber noodle and a preparation method thereof.
Background
Inulin is a linear polysaccharide formed by connecting fructose through beta (2-1) bonds, the tail end of the inulin is always provided with glucose, the polymerization degree DP is usually between 2 and 60, and the inulin is actually a mixture of various fructans with different polymerization degrees. Inulin has effects of regulating intestinal microflora structure; regulating blood glucose levels; weight loss; improving constipation; promoting mineral absorption; reducing blood lipid; reducing cancer risk, enhancing immunity, etc., have been widely used as dietary fiber, prebiotic, fat and sugar substitutes, texture and taste improvers, etc. in food processing such as dairy products, flour products, meat products and beverages.
Chinese patent CN109007586a provides a special flour for noodles, which comprises the following components: adding 0.5-15 parts of soybean oligosaccharide and 0.5-15 parts of inulin into every 100 parts of flour. The noodles containing soybean oligosaccharide and inulin can promote the growth of intestinal bifidobacteria after being eaten, and the effect of promoting the growth of bifidobacteria has obvious synergistic effect. The food can promote the growth and reproduction of probiotics, regulate intestinal microecology balance, promote the bowel relaxing of human body, safely expel toxin, improve the immunity of the organism, protect the liver, regulate fat metabolism, reduce blood pressure and blood sugar. However, studies IN documents Ji Xiaolong, yin Mingsong, zhao Yang, etc. of inulin-wheat starch complex systems for physicochemical properties and interactions, food and fermentation industry, 2022, show that the RDS content decreases significantly with increasing amounts of IN added, indicating that IN can inhibit the digestion of WS. When the concentration of IN was higher than 10%, the content of SDS was not significantly changed (P > 0.05), indicating that the inhibition of IN on SDS was stronger only at lower concentrations. IN addition, the addition of IN increased the RS content IN WS and had a concentration dependence, which further demonstrated that IN had a significant inhibitory effect on WS digestion. It is shown that the addition of polysaccharides (soy oligosaccharides, inulin) alone in flour does have a certain inhibiting effect on starch digestion, however the effect is limited, and the rapid digestion of starch can only be reduced by 50% at most.
Chinese patent CN109362829a provides a diet meal replacement food comprising: 20-60 parts of resistant dextrin, 10-20 parts of cellulose, 5-10 parts of inulin, 30-60 parts of flour, 5-10 parts of soybean protein powder and 2-5 parts of egg liquid. Although inulin, flour and soy protein powder are added in the patent, the main components are dietary fibers such as resistant dextrin, cellulose and the like, so that good satiety can be provided, and the intake of food can be reduced. The patent uses a relatively large non-digestible material to replace starch so as to reduce glucose intake, but does not study the digestion problem of starch, and the meal replacement cake of the scheme does not conform to normal eating habits.
The studies in the document "Gao Feng coat, development of noodles, food industry, 2022" show that the addition of inulin has an influence on the physical texture of the noodle, and that the physical properties of the noodle drastically decrease when the addition of inulin exceeds 6%. When the addition amount of the powder exceeds 6%, the sensory index gradually decreases along with the increase of the addition amount of the inulin, the noodles start to generate slight peculiar smell, the hardness gradually increases, and the viscosity is enhanced.
Disclosure of Invention
The invention aims to provide high-protein high-dietary fiber noodles and a preparation method thereof, which are used for solving the problems that excessive inulin is added to influence the physical characteristics of the noodles and the content of fast-digestion starch in the noodles is too high in the prior art.
In order to achieve the above purpose, the present invention provides the following technical solutions:
the invention provides high-protein high-dietary fiber noodles, which are prepared from the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharide and 1-2 parts of salt.
Further, the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 100 parts of flour, 8-10 parts of protein powder, 10-13 parts of polysaccharide and 1-2 parts of salt.
Further, the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 100 parts of flour, 10 parts of protein powder, 12 parts of polysaccharide and 2 parts of salt.
Further, the flour is wheat flour, and the polysaccharide is fructooligosaccharide.
Further, the protein powder comprises soybean protein powder, wheat gluten and oat protein powder.
Further, the polysaccharide is natural inulin.
A preparation method of high-protein high-dietary fiber noodles comprises the following steps:
s1, weighing 30-40 parts of raw materials and water according to the weight parts of the noodles;
s2, uniformly mixing flour, protein powder, polysaccharide and salt, adding water for three times, stirring until the mixture is flocculent, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
Further, the noodle making machine in the step S3 presses for 8-10 minutes, and the rolling ratio of the noodle making machine is 50%.
Further, the fresh-cut noodles can be dried to obtain dry noodles.
Further, the drying mode is airing.
The noodle does not contain a mechanism of fast digestion starch:
1. the wheat flour added with the inulin and the plant protein powder in proportion in the preparation stage shows a tighter gluten network after dough kneading and dough proofing calendaring, and starch molecular groups are surrounded by the gluten network, so that the contact of amylase and the starch molecular groups is prevented, and the hydrolysis of starch is slowed down.
2. In the cooking stage, the competition of inulin and vegetable protein to water inhibits the water swelling of starch, improves the gelatinization temperature of the starch and prolongs the gelatinization time, so that the gelatinization degree of the noodles is reduced, the enzymolysis difficulty of amylase is increased, the enzymolysis time is prolonged, the method can be regarded as being equivalent to the reduction of the content of fast-digestion starch, the reduction of the overall hydrolysis rate is realized, and the increase of the content of resistant starch is realized.
3. In the gastric digestion phase, on the one hand, inulin can inhibit pepsin activity, so that gastric digestion time is prolonged, gastric emptying time is delayed, and thus, hydrolysis time of starch by amylase is indirectly delayed. On the other hand, the reduction of pepsin activity also enables the structure of gluten network to be better maintained in the gastric digestion stage, which is helpful for delaying the hydrolysis of starch in the next stage.
4. During the intestinal digestion phase inulin is able to bind proteases and amylases, thereby reducing the activity of both enzymes, so that the gluten network is maintained for a longer time, starch hydrolysis is further limited, starch hydrolysis time is delayed, prolonged, manifesting as a fast digestion starch decline, slow digestion and an increase in resistant starch.
Based on the technical scheme, the embodiment of the invention at least has the following technical effects:
(1) The high-protein high-dietary fiber noodles provided by the invention have both taste and nutrition, and are mainly made of wheat flour, and plant proteins and natural inulin are added, so that the noodles are rich in starch, proteins and dietary fibers; the natural inulin has excellent physical properties and strong water absorption, so that the noodles of the invention have a strong and smooth taste;
(2) The high-protein high-dietary fiber noodles provided by the invention have low glycemic index, and can obviously increase the content of resistant starch in the noodles. The interaction of inulin, vegetable protein and wheat starch ensures that the noodles do not contain fast digestion starch, the slow digestion starch content is 40 percent and the resistant starch content is 60 percent under the condition of a certain adding proportion of the inulin and the vegetable protein, so that the total heat value of the noodles is obviously reduced;
(3) The high-protein high-dietary fiber noodles provided by the invention can not influence the taste of the noodles under the condition of large inulin proportion, can not change the physical characteristics of the noodles, can not change the eating habit under the condition of low total heat value, and can simultaneously consider the taste and effect through the specific proportion of flour, inulin and vegetable protein powder.
Detailed Description
It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The high-protein high-dietary fiber noodles comprise the following raw materials in parts by weight:
120 parts of wheat flour, 10 parts of soybean protein powder, 12 parts of natural inulin and 2 parts of salt. The high-protein high-dietary fiber noodles are prepared by the following steps:
s1, weighing 40 parts of wheat flour, soybean protein powder, natural inulin, salt and water according to the parts by weight;
s2, uniformly mixing wheat flour, soybean protein powder, natural inulin and salt, adding water for three times, stirring until floccule, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
Example 2
The high-protein high-dietary fiber noodles comprise the following raw materials in parts by weight:
100 parts of wheat flour, 6 parts of soybean protein powder, 4 parts of oat protein powder, 10 parts of natural inulin and 2 parts of salt. The high-protein high-dietary fiber noodles are prepared by the following steps:
s1, weighing 40 parts of wheat flour, soybean protein powder, oat protein powder, natural inulin, salt and water according to the parts by weight;
s2, uniformly mixing wheat flour, soybean protein powder, oat protein powder, natural inulin and salt, adding water for three times, stirring until floccule, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
Example 3
The high-protein high-dietary fiber noodles comprise the following raw materials in parts by weight:
90 parts of wheat flour, 6 parts of soybean protein powder, 4 parts of wheat gluten, 10 parts of natural inulin and 2 parts of salt. The high-protein high-dietary fiber noodles are prepared by the following steps:
s1, weighing 30 parts of wheat flour, soybean protein powder, natural inulin, salt and water according to the parts by weight;
s2, uniformly mixing wheat flour, soybean protein powder, natural inulin and salt, adding water for three times, stirring until floccule, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
Example 4
The high-protein high-dietary fiber noodles comprise the following raw materials in parts by weight:
100 parts of wheat flour, 10 parts of soybean protein powder, 13 parts of natural inulin and 2 parts of salt. The high-protein high-dietary fiber noodles are prepared by the following steps:
s1, weighing 35 parts of wheat flour, soybean protein powder, natural inulin, salt and water according to the parts by weight;
s2, uniformly mixing wheat flour, soybean protein powder, natural inulin and salt, adding water for three times, stirring until floccule, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
Example 5
The high-protein high-dietary fiber noodles comprise the following raw materials in parts by weight:
100 parts of wheat flour, 8 parts of soybean protein powder, 2 parts of wheat gluten, 2 parts of oat protein powder, 13 parts of natural inulin and 2 parts of salt. The high-protein high-dietary fiber noodles are prepared by the following steps:
s1, weighing 35 parts of wheat flour, soybean protein powder, natural inulin, salt and water according to the parts by weight;
s2, uniformly mixing wheat flour, soybean protein powder, natural inulin and salt, adding water for three times, stirring until floccule, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
(1) Blood glucose test
| Hollow web | 1 hour after meal | 2 hours after meal | |
| 90g of noodles of example 1 | 6.2 | 8.3 | 8.4 |
| 90g of example 2 noodles | 5.5 | 5.7 | 6.9 |
| 90g of example 3 noodles | 5.3 | 7.8 | 8.5 |
| 90g of example 4 noodles | 6.5 | 8.5 | 8.7 |
| 90g of example 5 noodles | 6.1 | 6.3 | 7.8 |
(2) Texture and in vitro digestion characterization of noodles
1. Materials and instruments
Materials: noodles obtained in the examples
Porcine pancreatic a-amylase (10.48U/mg) was purchased from Shanghai Seiyaku Biotechnology Co., ltd; saccharifying enzyme (10 ten thousand U/mL) was purchased from Aba Ding Shiji (Shanghai) Inc.
Glucose standard samples, DNS reagents and the like are all domestic analytical pure reagents.
TA-XTi/5 physical Property tester (StableMicroSystems, UK), UV-6000 ultraviolet visible spectrophotometer (Shanghai Meta analytical instruments Co., ltd.).
2. Experimental method
2.1 measurement of texture Properties
a. Sample treatment: putting 50g of sample into 500mL of boiling water, boiling with strong fire, keeping for 2min, taking out, putting into purified water, cooling, draining, and sucking water on the surface of the noodles with filter paper;
b. texture measurement: taking 3 processed noodles, placing on an objective table, and keeping a certain interval between the noodles. The test is carried out by adopting a CodeP/36R probe, and the test conditions are a compression measurement mode, a speed before measurement of 2.0mm/s, a test speed of 2mm/s, a speed after measurement of 4mm/s, a compression ratio of 70%, a triggering force of 5g and a time interval between two compressions of 3s. The assay was repeated 5 times for each sample.
2.2 in vitro digestion characterization
a. Glucose content determination: a 3, 5-dinitrosalicylic acid (DNS) colorimetric method is adopted. 200. Mu.L, 400. Mu.L, 600. Mu.L, 800. Mu.L and 1000. Mu.L of 1mg/mL glucose standard solution were aspirated into 25mL stoppered tubes, respectively, and the deionized water was made up to 1000. Mu.L. Adding 2mL of LDNS reagent, boiling water for 15min, cooling to room temperature, fixing the volume to 25mL with deionized water, shaking uniformly, and measuring the absorbance of the reaction solution at 550 nm. The measurement was repeated 3 times with deionized water as a blank, and an average value was obtained. And drawing a standard curve by taking the glucose concentration (mg/mL) as an abscissa and the absorbance as an ordinate, and carrying out linear regression on the standard curve to obtain a linear regression equation y=0.5255x+0.1296, wherein the correlation coefficient of the equation is 0.9993.
b. Sample pretreatment: the 50g sample is put into 500mL boiling water, boiled with big fire and kept for 2min, fished out, cooled and pulped.
c. Sample starch content estimation: the moisture of the pre-treated samples was determined by direct drying as specified in GB5009.3 determination of moisture in food safety national Standard food. The moisture content of the sample was calculated to be 67.2%. Samples were assayed in parallel 4 times.
According to the water content of 72.6% and the starch content of 24.3% of the boiled noodles in the Chinese food composition table 2 edition, the starch content of the pretreated samples is 26.3% [ (72.6%/67.2%) x24.3% ], respectively.
d. In vitro digestion assay: accurately weighing 1g of porcine pancreatic alpha-amylase, putting the porcine pancreatic alpha-amylase into 200mL of deionized water, magnetically stirring the solution for 10min at 37 ℃, filtering the solution by using a 0.2 mu m filter membrane, adding 30 mu L of saccharifying enzyme into the obtained filtrate, and uniformly mixing the mixture to obtain a mixed enzyme solution.
Placing 0.5g of the pretreated sample into a 50mL centrifuge tube, adding 15mL of sodium acetate buffer (0.2 mol/L, pH 5.2), placing the centrifuge tube at 37 ℃ for shaking (170 rpm) for 15min, then adding 2.5mL of mixed enzyme solution, respectively shaking (170 rpm) at 379 ℃ for reacting for 20min, 120min and 180min, taking 0.5mL of enzymolysis solution, rapidly adding 4.5mL of absolute ethyl alcohol for inactivating enzyme, centrifuging (8000 rpm) for 10min after uniformly mixing, taking 1mL of supernatant, measuring the glucose content in the digestion solution by a DNS colorimetric method, and calculating the hydrolysis rate of starch in the sample according to the following method. Each sample was assayed 2 times in parallel.
Hydrolysis ratio (%) = (m/S) x 100
Wherein m represents the glucose content (mg) in the digestive juice after 180min of digestion, and S represents the starch quality of the sample to be tested.
The following formula was used to calculate the fast digestible starch (RDS), slow Digestible Starch (SDS) and Resistant Starch (RS) content.
RDS＝(G20×09)/TS x 100％
SDS＝(G120-G20)×0.9/TS×100％
RS＝100％-(RDS+SDS)
Wherein G20 and G120 are the glucose content (mg) in the digestive juice after hydrolysis for 20 minutes and 120 minutes, respectively; TS is defined as the total starch content (mg) of the sample.
3 results of experiments
a. Texture characteristics of noodles
b. In vitro digestion Properties of noodles
| Index (I) | RDS(％) | SDS(％) | RS(％) | Hydrolysis percentage (%) |
| Sample of | 0 | 40.55±5.48 | 59.45±5.48 | 72.94±3.74 |
Finally, it should be noted that:
the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (10)
1. The high-protein high-dietary fiber noodles are characterized by being prepared from the following raw materials in parts by weight: 90-120 parts of flour, 8-12 parts of protein powder, 10-15 parts of polysaccharide and 1-2 parts of salt.
2. The high-protein high-dietary fiber noodles according to claim 1, wherein the noodles are prepared from the following raw materials in parts by weight: 100 parts of flour, 8-10 parts of protein powder, 10-13 parts of polysaccharide and 1-2 parts of salt.
3. The high-protein high-dietary fiber noodles according to claim 1, wherein the noodles are prepared from the following raw materials in parts by weight: 100 parts of flour, 10 parts of protein powder, 12 parts of polysaccharide and 2 parts of salt.
4. The high protein high dietary fiber noodles according to claim 1, wherein the flour is wheat flour and the polysaccharide is fructooligosaccharides.
5. The high protein high dietary fiber noodles of claim 1, wherein the protein flour comprises soy protein flour, gluten flour, oat protein flour.
6. The high protein high dietary fiber noodles according to claim 4, wherein the polysaccharide is natural inulin.
7. The method for preparing high protein high dietary fiber noodles according to any one of claims 1 to 6, comprising the steps of:
s1, weighing 30-40 parts of raw materials and water according to the weight parts of the noodles;
s2, uniformly mixing flour, protein powder, polysaccharide and salt, adding water for three times, stirring until the mixture is flocculent, and kneading dough until the surface is smooth;
s3, transferring the dough with smooth surface to a dough making machine for repeated pressing, and cutting into proper width by using a machine knife to obtain the fresh-cut noodles.
8. The method for producing high protein and high dietary fiber noodles according to claim 7, wherein the noodle maker in S3 presses for 8 to 10 minutes, and the calendering ratio of the noodle maker is 50%.
9. The method for producing high-protein high-dietary-fiber noodles according to claim 7, wherein the fresh-cut noodles can be dried to obtain dry noodles.
10. The method for preparing high-protein high-dietary fiber noodles according to claim 9, wherein the drying mode is air-drying.
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