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, ...

AI Technical Summary

Problems solved by technology

[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, a large amount of micronutrients in the flour are lost, which cannot meet the nutritional needs of young children; Micronutrients, such as the lack of vitamin B1, vitamin B2, nicotinic acid, mineral zinc, calcium, selenium and other problems, there are also nutrition-enhanced noodles on the market. According to the growth needs of children, this kind of noodles is added to ordinary flour. , although it meets the nutritional needs of young children, the addition of nutritional fortifiers changes the taste of noodles to a certain extent, and it is not easy to arouse the appetite of young children

[0004] 2. The production of noodles usually includes several steps of kneading, ripening, rolling, cutting, drying, and cutting. Now when the factory is making vegetable noodles, it mixes vegetable powder / vegetable juice / vegetable puree with flour before mixing On the surface, such as the related preparation methods of vegetable noodles disclosed in Chinese Patent Application No. 92105191.3, Application No. 200910102426.7, and Application No. 200910043226.9, due to the large water absorption of vegetable powder / vegetable juice / vegetable puree, the moisture distribution after drying is uneven, and the shelf life of noodles is relatively short. Generally only six months, can not meet the needs of people's daily life, need to be further improved