Iron-enriched dried noodles

Abstract

The invention provides iron-enriched dried noodles, which are made from the following raw material in part by weight: 8 to 12 parts of soybean meal, 10 to 15 parts of sesame powder, 10 to 15 parts of peanut powder, 0.03 to 0.05 part of vitamin C, 0.5 to 1.5 parts of iron supplement, 30 to 40 parts of water and 100 to 110 parts of wheat flour. The noodles are common noodles added with iron supplements. The added sesame powder and peanut powder with high iron content promote the iron absorption of human bodies, the vitamin C enhances the immunity and disease resistance and prevention capacity in the human bodies, the soybean meal increases the protein content of the noodles, and the soybean meal, the sesame powder and the peanut powder together make the boiled noodles smell fragrance and appetizing. The noodles are simple in making and easy to cook and have obvious iron supplementing effect, and therefore the noodles are particularly suitable for people in need of iron such as pregnant women and children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to iron-supplemented dried noodles. Background technique [0002] Noodles are people's favorite food. The noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles, and mung bean noodles. With the improvement of people's living standards, more requirements are placed on the quality and taste of noodles. Traditional Noodles can no longer meet people's needs, and because it is generally believed that finer and whiter flour is better, and the less bran stars contained, the better, leading to higher and higher processing precision of wheat by flour processing enterprises, the corresponding Due to the separation of the wheat cortex and germ from the wheat, a large amount of micronutrients in the flour are lost, and the nutritional value of traditional noodles is greatly reduced. much request. Contents of the invention [0003] The problem to ...

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Problems solved by technology

[0002] Noodles are people's favorite food. The noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles, and mung bean noodles. With the improvement of people's living standards, more requirements are placed on the quality and taste of noodles. Traditional Noodles can no longer meet people's needs. In addition, because it is generally believed that the flour is finer and whiter, the less gluten it contains, the better. As a result, flour processing enterprises are processing wheat with higher and higher precision. , due to the separation of the wheat cortex and germ from the wheat, a large amount of micronutrients in the flour are lost, and the nutritional value of traditional noodles is greatly reduced. many requests

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