Improved yam noodle and manufacturing method thereof

Abstract

The invention relates to an improved yam noodle and a manufacturing method thereof. The yam noodle comprises components in parts by weight as follows: 50 parts of flour, 30 parts of yam powder, 20 parts of starch, 5 parts of salt, 0.01 part of sodium citrate, 0.01 part of citric acid and 25 parts of water. The prepared yam noodle is suitable for long-term storage, can still maintain the tenacity of the fresh noodle after stored, and is not prone to break.

Description

technical field [0001] The invention relates to yam noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As a traditional diet, noodles are familiar to consumers. Noodles generally refer to strips of pasta with a diameter of less than 1mm. The surface is smooth and the entrance is smooth. It can be eaten quickly after a little boiling. It can be eaten hot or cold. It is an indispensable staple food product in urban life, especially for young people. have greater attraction. [0003] Huaishan, commonly known as yam. Perennial herbaceous plant with vines, often purple, cylindrical root, opposite leaves, ovate or oval, milky white flowers, dioecious. The roots contain starch and protein and can be eaten. It is rich in nutrients such as carotene, vitamin B1, B2 and vitamin C, amylase and mucopolysaccharides. [0004] Yam noodle is a kind of noodle food that people like through processing and preparing r...

AI Technical Summary

Problems solved by technology

[0004] Yam noodle is a kind of noodle food that people like through processing and preparing raw materials such as flour, yam powder, and starch. It is brittle and easy to break, and is not suitable for long-term storage. For this reason, the present invention improves the prior art, and prepares a kind of food that is suitable for long-term storage, and can still maintain the toughness when it is fresh after being placed, and is not easy to break.