Stone-milled black cereal nutritional dried noodles

Abstract

The invention discloses stone-milled black cereal nutritional dried noodles, which are prepared from the following raw materials in part by weight: 60 to 70 parts of stone-milled triticale flour, 20 to 30 parts of stone-milled black soybean flour, 20 to 30 parts of stone-milled black corn flour, 15 to 20 parts of stone-milled black glutinous rice flour, 10 to 15 parts of stone-milled black sesame powder, 10 to 15 parts of stone-milled black peanut powder, 10 to 20 parts of blackcurrant powder, 3 to 5 parts of dark plum juice, 3 to 5 parts of black grape juice, 8 to 12 parts of lotus seed powder, 8 to 12 parts of olive powder, 5 to 10 parts of black jujube powder, 2 to 5 parts of lily powder, 2 to 5 parts of Chinese yam powder, 4 to 8 parts of astragalus powder, 4 to 8 parts of Chinese angelica powder, 5 to 10 parts of dark brown jam, 1 to 2 parts of refined salt, and 0.2 to 0.3 part of dietary alkali. The produced dried noodles are slightly ash black, have thick wheat aroma and unique flavor, are rich in a large quantity of nutritional components such as protein, fat, amino acid, vitamin and mineral substances, also contain a large quantity of natural pigments such as anthocyanin and chlorophyll belonging to flavone or flavonoid compounds, have the health-care effects of nourishing yin, moisturizing lung, delaying senescence, reinforcing qi, nourishing blood, enhancing immunity, keeping brain health, maintaining mental tranquility and the like, and integrate nutrition and food therapy.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of health-preserving vermicelli processed from stone-ground triticale, black soybean and black corn flour. Background technique [0002] Pasta is one of the main foods that our people like. Vermicelli is very popular with people because of its instant, nutritious and delicious taste. In the 1970s and 1980s when living standards were relatively backward, dried noodles were still a good gift for visiting relatives and friends. After the reform and opening up, vermicelli, which quickly approached ordinary people, is also very popular among consumers as a common convenience food. However, with the transition of people's living standard from subsistence to well-off, the dietary concept has also undergone a fundamental change. In today's society that pursues nutrition and health, traditional vermicelli gradually loses its past glory due to its single ingredients, poor taste and poor nutri...

AI Technical Summary

Problems solved by technology

In today's society that pursues nutrition and health, traditional vermicelli is gradually losing its former glory due to its single ingredients, poor taste and poor nutrition.