Preparation method of coarse cereal noodles

The invention discloses a preparation method of coarse cereal noodles, which comprises the following steps: S1, grinding 30-40 parts of mung bean flour, 24-30 parts of sorghum flour and 35-50 parts of corn flour, and respectively sieving the materials with a 74 mu m mesh sieve; S2, uniformly mixing the sieved mung bean flour, sorghum flour and corn flour with 300-400 parts of water, and spreading the mixture on a flat plate at the spreading height of less than or equal to 0.3 cm; and S3, treating the flat plate in the S2 in a pulsed strong light environment under the conditions that the pulse voltage is 3200-3800 V, the irradiation spectrum range is 550-1200 nm, the pulse width is 700-900 [mu] s, and the flash frequency is 50-60 times/s. Through intensive pulse light treatment and a specific processing technology, bonding of protein in the raw material cereal powder is enhanced, starch particles can be combined with one another, and seepage of soluble starch is prevented; compact dough is formed and water and