Pregnant woman and foster-nurse diet nutritious noodles and processing method thereof

Abstract

The invention relates to pregnant woman and foster-nurse diet nutritious noodles. Raw materials in percentage by weight are respectively as follows: 85-86% of standard wheat flour, 3.0-3.5% of pumpkin powder, 1.5-2.0% of date powder, 1.5-2.0% of dried whole egg powder, 1.5-2.0% of kelp meal, 3.0-3.5% of beef powder, 1.5-2.0% of oat meal and 1.5-2.0% of soybean meal. According to the invention, by using purely natural raw materials of the wheat flour, the soybean meal, the pumpkin powder, the date powder, the beef powder, the dried whole egg powder, the kelp meal or the medlar and the oat meal, the pregnant woman and foster-nurse diet nutritious noodles are prepared by referring to the nutrient daily intake recommended by Chinese Nutrition Society; basic nutrition requirements of the pregnant woman and the foster-nurse can be guaranteed and no adverse health effect cannot be generated.

Description

Technical field [0001] The invention belongs to the field of food, and relates to dried noodles, in particular to a diet and nutrition dried noodles for pregnant women and lactating mothers and a processing method thereof. Background technique [0002] Noodles are foods that people often eat in their daily lives. Most noodles on the market are made from wheat flour and salt. The main nutrients in ordinary dried noodles are carbohydrates and a small amount of protein. The essential amino acid lysine will be destroyed during processing, which will seriously affect the nutritional value of protein. A small amount of vitamin A, vitamin C and other nutrients will also be lost during the processing. The nutrients in ordinary dried noodles cannot meet people's basic dietary nutritional needs, and regular consumption will make the population malnourished, which will lead to various diseases. [0003] There are some compound noodle products on the market, including products such as eggs, w...

AI Technical Summary

Problems solved by technology

The main nutrients in ordinary noodles are carbohydrates and a small amount of protein. The essential amino acid lysine will be destroyed during processing, seriously affecting the nutritional value of protein, and a small amount of nutrients such as vitamin A and vitamin C will also be lost during processing.

The nutrients in ordinary dried noodles cannot meet people's basic dietary nutritional needs, and regular consumption will cause malnutrition in the crowd, which in turn will lead to various diseases

[0003] There are some compound dried noodle products on the market, including adding eggs, coarse grains, vegetable juice and other products. The added auxiliary materials can supplement certain nutrients, but the target is not enough and the effect is minimal

There are also some imported dried noodles that add chemical nutritional supplements according to the nutritional needs of different target groups in order to meet the nutritional needs of the target groups. However, the production methods of chemical nutritional supplements are complicated, the toxic and side effects are unknown, and there are certain potential safety hazards

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