Mulberry leaf dried noodles

Abstract

The invention discloses colorful dried noodles, in particular mulberry leaf dried noodles which are prepared by adding ultra-micro mulberry leaf powder, vitamin antioxidant and other functional nutrient components. The ultra-micro mulberry leaf powder with the fineness of over 300 meshes is uniformly dispersed so that the color of the mulberry leaf dried noodles is uniform and level. Vitamin type nutrient antioxidant sodium erythorbate is added so that light green color of the mulberry leaf dried noodles is constantly invariable. The high-grade wheat germ flour is adopted and can provide richer protein for the mulberry leaf dried noodles. Sodium alga acid is added in the formula so that the adhesiveness of the mulberry leaf dried noodle tissue can be improved, the mulberry leaf dried noodles have strong tension, high flexibility and chewier mouthfeel and the end breakage rate in the production process is lower, and more obvious effect can be achieved on flour with lower gluten content. The mulberry leaf dried noodles provide multiple nutrient components and health care functions, keep constantly invariable bright color and fresher taste simultaneously and promote the appetite of consumers.

Description

Technical field [0001] The invention relates to a variety of dried noodles, in particular to a mulberry leaf dried noodle made by adding functional nutritional ingredients such as superfine mulberry leaf powder and vitamin antioxidants. Background technique [0002] At present, there are spinach noodles, tomato noodles, and egg noodles on the market, all of which are aimed at enhancing nutrition. [0003] In recent years, many kinds of mulberry leaf noodles have been listed, including those made by adding mulberry leaf extract and tartary buckwheat; noodles made of mulberry leaf tea powder and sorghum; dried noodles made of mulberry leaf paste and sodium alginate; mulberry leaf extract, buckwheat Flour, bean powder made of dried noodles; pumpkin whole powder and rye, mulberry leaves made of dried noodles; mulberry leaves and honey boiled water to make mulberry leaf noodles (patent No. 200510081288.0), they all have better blood sugar lowering, The dietotherapy and health ef...

AI Technical Summary

Problems solved by technology

[0003] In recent years, many kinds of mulberry leaf noodles have been listed, including those made by adding mulberry leaf extract and tartary buckwheat; noodles made of mulberry leaf tea powder and sorghum; dried noodles made of mulberry leaf paste and sodium alginate; mulberry leaf extract, buckwheat Flour, bean powder made of dried noodles; pumpkin whole powder and rye, mulberry leaves made of dried noodles; mulberry leaves and honey boiled water to make mulberry leaf noodles (patent No. 200510081288.0), they all have better blood sugar lowering, The dietotherapy and health functions of lowering blood pressure, lowering blood lipids, clearing the intestines and moistening the bowels are widely welcomed by the market, but the common deficiency of these mulberry leaf noodles is that the color is darker and darker, which has a certain impact on increasing appetite