Low GI Semi-Dry High-Fiber Noodles 300g(Contains 45% dietary fiber)

### Raw Materials
High dietary fiber content, rich in carbohydrates, resistant starch, B vitamins, and minerals.

### Reliability
In 2018, the company, in collaboration with Jiangnan University, Henan University of Technology, and others, undertook the project “Key Technologies for Preservation and Quality Control of Traditional Staple Noodles and Industrialization.” In 2018, the company, together with Inner Mongolia Yangufang Ecological Agriculture Development (Group) Co., Ltd., University of Shanghai for Science and Technology, Jiangnan University, and Zhengzhou University of Light Industry, undertook the project “Research and Application of Key Technologies for Quality Improvement and Efficiency Enhancement in the Oat Processing Chain,” which won the First Prize for Scientific and Technological Progress in Inner Mongolia Autonomous Region in 2018. It has collaborated with Shanxi Medical University to conduct a three-month clinical trial on diabetic patients, with authoritative reports indicating effects in stabilizing and controlling blood sugar. In partnership with community doctors, a one-year trial consumption activity was conducted among high blood sugar populations, showing blood sugar-lowering effects. Each bag of noodles is marked with an identity tag from production, allowing traceability to the team and individual in case of quality issues.

### Process
1. Vacuum Mixing: Wheat flour is stirred under negative pressure, enabling rapid and uniform water absorption, promoting the full transformation of the dough’s protein network structure, enhancing water absorption to form a wheat protein network, and improving the texture of the noodles.

2. Rolling and Extrusion: Based on customer needs, process standards are established, and corresponding tools are selected according to the required noodle thickness, diameter, and length, with production strictly adhering to the standards.

3. Rolling and Extrusion: Based on customer needs, process standards are established, and corresponding tools are selected according to the required noodle thickness, diameter, and length, with production strictly adhering to the standards.

4. Noodle Joining Process: After drying in the dryer, employees disinfect their hands with 75% alcohol before joining, and disinfect again after each basket. The cloths and baskets used are disinfected before use.

5. Tempering Workshop: Noodles are placed in noodle baskets, tightly wrapped with cloths, and tempered for 4-6 hours at a room temperature of ≤35℃ and humidity ≤75% to ensure uniform moisture distribution.

6. Inner Packaging Workshop: Before packaging, employees disinfect their hands with 75% alcohol, and disinfect again after each basket. During production, each bundle of noodles is weighed to meet the gram weight standard before bagging.

7. Sealing Machine: The sealing equipment has been modified and a patent for invention has been applied for. During the sealing process, the production date is directly printed on the packaging seal for easy operation and viewing.

8. Outer Packaging Workshop: Each package is inspected for packaging quality by dedicated personnel, verified by a metal detector, and then boxed according to box specifications before being stored in the warehouse.