Blackfungus flour and preparation method thereof

• Main Author: BAO CHUNJIE
• Format: Patent
• Language: Chinese; English
• Published: 21.09.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides blackfungus flour and a preparation method thereof. The blackfungus flour is prepared from the following ingredients in percentage by weight: 1 to 5 weight percent of blackfungus powder and 90 to 98 weight percent of flour. The blackfungus flour has the advantages that the dough strength and the elasticity are high; the blackfungus flour can be made into Lanzhou stretched noodles without stretched noodle additives; the blackfungus flour belongs to pure green organic food. 本发明提供种黑木耳面粉及其制备方法，黑木耳面粉包含以下成分和成分含量：黑木耳粉末1～5wt％；面粉90～98wt％。本发明的黑木耳面粉，具有高筋力和高弹性，可不需要拉面添加剂即能制作出兰州拉面，是种纯绿色有机食品。