Method for preparing golden mushroom nutritional noodles

Abstract

The invention provides a method for preparing golden mushroom nutritional noodles. The method comprises the following steps of: putting common flour and water into a dough kneader, after kneading the dough for 5-10 minutes, adding golden mushroom powder, whole-egg powder, cabbage powder, corn starch, ferrous gluconate, calcium gluconate and L-lysine hydrochloride to the dough kneader, continuing kneading the dough for 5-20 minutes, then putting the dough into a ripening machine to be ripened for 5-20 minutes, and then carrying out calendering, strip cutting, drying and cutting-off processes in sequence to obtain the golden mushroom nutritional noodles. The invention has the following advantages: the preparation process is simple; the quality of a finished product is high; the shelf life is long; the noodles prepared by the method have balanced nutrition and fragrant and sweet taste; the taste of the noodles is easy to like by the children; and the noodles are especially suitable for serving as the complementary food of vegetables eaten by the children.

Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing nutritional noodles with Flammulina velutipes. Background technique

[0002] After 6 months, children need to increase their nutritional needs through additional complementary foods, such as rice noodles, fruit puree, noodles, etc., because many children who need to add complementary foods are often reluctant to eat vegetables, which will easily lead to unbalanced nutritional intake, which is not conducive to children The growth and development of children, parents hope to have a kind of complementary food that is not only convenient but also can make children eat vegetables, and vegetable noodles came into being on the market, but existing vegetable noodles have the following problems:

[0003] 1. This kind of noodles is usually made of finely processed flour. Because the wheat cortex and germ are separated from the wheat during fine processing, ...

Examples

Embodiment 1

[0030] A preparation method of Flammulina velutipes nutritional noodles, comprising the steps of:

[0031] Put 85 parts of ordinary flour and 26 parts of water into the dough mixer, and after kneading the dough for 5 minutes, add 2 parts of Flammulina velutipes powder, 0.2 parts of chicken whole egg powder, 3 parts of cabbage powder, and 2 parts of corn to the above dough mixer Starch, 0.05 part of ferrous gluconate, 0.3 part of calcium gluconate, 0.1 part of L-lysine hydrochloride, continue kneading the dough for 8 minutes, then put it into the curing machine for 10 minutes, and then go through calendering, cutting, drying, After the cutting process, the nutritional noodles of Flammulina velutipes are obtained.

[0032] The nutritional noodles with Flammulina velutipes produced by this method have a shelf life of up to one year.

Embodiment 2

[0034] A preparation method of Flammulina velutipes nutritional noodles, comprising the steps of:

[0035] Put 85 parts of ordinary flour and 26 parts of water into the dough mixer, and after kneading the dough for 5 minutes, add 4 parts of Flammulina velutipes powder, 0.3 parts of chicken whole egg powder, 1 part of cabbage powder, and 3 parts of corn to the above dough mixer Starch, 0.05 part of ferrous gluconate, 0.3 part of calcium gluconate, 0.1 part of L-lysine hydrochloride, continue kneading the dough for 5 minutes, then put it into the curing machine for 10 minutes, and then go through calendering, cutting, drying, After the cutting process, the nutritional noodles of Flammulina velutipes are obtained.

[0036] The nutritional noodles with Flammulina velutipes produced by this method have a shelf life of up to one year.

[0037] The parts described in Embodiment 1 and Embodiment 2 are parts by weight.

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing nutritional noodles with Flammulina velutipes. Background technique

[0002] After 6 months, children need to increase their nutritional needs through additional complementary foods, such as rice noodles, fruit puree, noodles, etc., because many children who need to add complementary foods are often reluctant to eat vegetables, which will easily lead to unbalanced nutritional intake, which is not conducive to children The growth and development of children, parents hope to have a kind of complementary food that is not only convenient but also can make children eat vegetables, and vegetable noodles came into being on the market, but existing vegetable noodles have the following problems:

[0003] 1. This kind of noodles is usually made of finely processed flour. Because the wheat cortex and germ are separated from the wheat during fine processing, ...

Examples

Embodiment 1

[0030] A preparation method of Flammulina velutipes nutritional noodles, comprising the steps of:

[0031] Put 85 parts of ordinary flour and 26 parts of water into the dough mixer, and after kneading the dough for 5 minutes, add 2 parts of Flammulina velutipes powder, 0.2 parts of chicken whole egg powder, 3 parts of cabbage powder, and 2 parts of corn to the above dough mixer Starch, 0.05 part of ferrous gluconate, 0.3 part of calcium gluconate, 0.1 part of L-lysine hydrochloride, continue kneading the dough for 8 minutes, then put it into the curing machine for 10 minutes, and then go through calendering, cutting, drying, After the cutting process, the nutritional noodles of Flammulina velutipes are obtained.

[0032] The nutritional noodles with Flammulina velutipes produced by this method have a shelf life of up to one year.

Embodiment 2

[0034] A preparation method of Flammulina velutipes nutritional noodles, comprising the steps of:

[0035] Put 85 parts of ordinary flour and 26 parts of water into the dough mixer, and after kneading the dough for 5 minutes, add 4 parts of Flammulina velutipes powder, 0.3 parts of chicken whole egg powder, 1 part of cabbage powder, and 3 parts of corn to the above dough mixer Starch, 0.05 part of ferrous gluconate, 0.3 part of calcium gluconate, 0.1 part of L-lysine hydrochloride, continue kneading the dough for 5 minutes, then put it into the curing machine for 10 minutes, and then go through calendering, cutting, drying, After the cutting process, the nutritional noodles of Flammulina velutipes are obtained.

[0036] The nutritional noodles with Flammulina velutipes produced by this method have a shelf life of up to one year.

[0037] The parts described in Embodiment 1 and Embodiment 2 are parts by weight.