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发明公开
CN106578922A 一种无添加剂的萌发藜麦糙米面条的加工方法 无效 - 驳回

一种无添加剂的萌发藜麦糙米面条的加工方法
摘要：
本发明公开了一种无添加剂的萌发藜麦糙米面条的加工方法，面条包括面粉100～110重量份、藜麦浆液15～25重量份、糙米浆液18～30重量份，加工步骤如下：藜麦的挑选、糙米的挑选、藜麦的萌发、糙米的萌发、研磨粉碎、和面与熟化、压片与切条、干燥；本发明目的在于解决传统面条制品主要由小麦粉单一谷物原料制备而产生的营养不足、混合添加外界营养物质而产生的面条品质降低，以及为了改善品质而添加或者违规添加食品改良剂等问题。
摘要（英）：

The invention discloses a processing method of non-additive germinated quinoa and brown rice noodles. The noodles are prepared from 100-110 parts by weight of flour, 15-25 parts by weight of quinoa pulp and 18-30 parts by weight of brown rice pulp. The processing method comprises processing steps as follows: selection of quinoa; selection of brown rice; germination of the quinoa; germination of the brown rice; grinding and smashing; dough kneading and curing; piece pressing and shredding; drying. The processing method aims to solve the problems of undernourishment caused by adoption of wheat meal as a single grain main raw material for preparation of a traditional noodle product, noodle quality reduction caused by mixed addition of outside nutrient substances as well as addition or illegal addition of a food modifier for quality improvement and the like.

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