Porous fine dried noodles and production method thereof

The invention relates to porous fine dried noodles and a preparation method thereof. The production method includes: fermenting and drying yeast-containing raw noodles, wherein fermenting includes twostages, for the first stage of fermenting, humidity, temperature and fermenting time are 85-95%, 20-35 DEG C and 0.5-1.5h respectively, and for the second stage of fermenting, humidity, temperature and fermenting time are 80-85%, 33-40 DEG C and 1.0-2.0h respectively. Porosity of the fine dried noodles prepared by the method is 5-30%, pores can be seen on cross section of the noodles, the centerline in the length direction is provided with non-thorough macropores, cross section area of the macropores accounts for 3-30% of that of the noodles, and boiling time of the porous fine dried noodlesis reduced by 1-2min when compared with common fine dried noodles. 本发明涉及多孔挂面及其制备方法。本发明的多孔挂面的生产方法包括将含酵母的生面条进行发酵和干燥的步骤，其中，所述发酵包括二阶段发酵：第一阶段发酵：湿度为85～95％，温度为20～35℃，发酵时间为0.5～1.5小时；第二阶段发酵：湿度为80～85％，温度为33～40℃，发酵时间为1.0～2.0小时。采用本发明方法制备得