Carrot nutrition noodle

Abstract

The invention provides a carrot nutrition noodle, the method for producing the carrot nutrition noodle comprises the following steps: (1) selecting the following raw materials by weight part: 90-100 parts of common flour, 1-10 parts of organic carrot powder, 0.1-0.2 parts of L-lysine hydrochloride, 0.003-0.004 parts of nicotinic acid, 0.3-0.5 parts of calcium gluconate and 0.02-0.05 parts of zinc gluconate; (2) mixing the above raw materials and putting into a dough-making machine, adding 20-30 parts of purified water, mixing flour for 5-20 minutes, putting into a cooking machine for cooking for 5-20 minutes, rolling, cutting into strips, drying, cutting off to obtain the carrot nutrition noodle. The carrot nutrition noodle has the advantages of convenient making, balanced nutrition and good mouthfeel, and is especially suitable for being a vegetable auxiliary food for children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to carrot nutrition noodles. 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 Parents hope to have a kind of complementary food that is both convenient and enables children to eat vegetables. Vegetable noodles have emerged on the market, but there are some problems in the existing vegetable noodles: [0003] On the one hand, vegetable noodles are usually prepared by mixing vegetables into vegetable puree or vegetable juice and flour, such as the related preparation methods of vegetable noodles disclosed in Chinese Patent Application No. 92105191.3, Appl...

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. Vegetable noodles have emerged on the market as the times require, but there are some problems in the existing vegetable noodles:

[0003] On the one hand, vegetable noodles are usually prepared by mixing vegetables into vegetable puree or vegetable juice and flour, such as the related preparation methods of vegetable noodles disclosed in Chinese Patent Application No. 92105191.3, Application No. 200910102426.7, and Application No. The incorporation amount of the noodle is limited, the nutritional content of the noodle made is limited, and the cooking resistance and mouthfeel of the noodle are also all poor;

[0004] On the other hand, the flour used for vegetable noodles is usually refined flour, and since it is generally believed that finer and whiter flour is better, the less gluten it contains, the better, which leads to flour processing enterprises to process wheat more precisely. Correspondingly, due to the separation of the wheat cortex and germ from the wheat, there is a large lack of flour micronutrients, such as vitamin B1, vitamin B2, niacin, mineral zinc, and calcium, which are important for the growth and development of young children. Essential, such as lack of niacin, can cause pellagra, zinc deficiency, taste, smell poor, anorexia, growth and mental development below normal, lack of calcium is not conducive to bone formation