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发明公开
CN106722177A 一种乳酸菌发酵面条及其制备方法 无效 - 驳回

一种乳酸菌发酵面条及其制备方法
摘要：
本发明公开了一种乳酸菌发酵面条，属于食品加工技术领域，所述的空心面条的原料包括乳酸菌发酵后的豌豆粉和绿豆粉60～85份和竹荪提取液2～7份。本发明还公开了该空心面条的制备方法，包括和面、挤出成型和冷冻干燥、包装等步骤。本发明的空心面具有营养价值丰富，面条劲道好，风味佳，尤其适合患有高血压、高血脂、高胆固醇、冠心病、动脉硬化及肥胖症人群食用。
摘要（英）：

Belonging to the technical field of food processing, the invention discloses a lactic acid bacteria fermented noodle. The hollow noodle comprises the following raw materials: 60-85 parts of lactic acid bacteria fermented pea powder and mung bean powder and 2-7 parts of Dictyophora indusiata extracted liquid. The invention also discloses a preparation method of the hollow noodle. The method includes the steps of dough kneading, extrusion molding, freeze drying and packaging, etc. The hollow noodle provided by the invention has the advantages of rich nutritive value, good chewiness and excellent flavor, and is especially suitable for people suffering from high blood pressure, high blood fat, high cholesterol, coronary heart disease, atherosclerosis and obesity.

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