Wet olive noodles and preparation method thereof

Abstract

The invention discloses wet olive noodles and a preparation method thereof. The wet olive noodles are characterized by being mainly prepared from the following materials in parts by weight: 16-22 parts of olive, 42-46 parts of flour, 4-6 parts of glutinous rice flour, 3-6 parts of vital gluten, 0.2-0.25 part of edible salt and 0.1-0.15 part of edible alkali. The wet olive noodles remain the nutritional ingredients as well as original color and flavor of the olive and have the effects of clearing away heat and toxic materials, relieving sore throat and reducing phlegm, helping produce saliva and slake thirst, relieving restlessness and dispelling the effects of alcohol as well as softening thorns and removing infarct if being taken for a long term; the preparation method is simple, low in cost and remarkable in economic benefit.

Description

technical field [0001] The invention relates to the field of noodles, in particular to wet olive noodles and a preparation method thereof. Background technique [0002] The Latin name of olive is Canavium album Raeuseh; the English name is olive, also known as green fruit, green olive, white olive, olive family (Burevaceae), olive genus (Canavium) plant, native to Fujian, China, in Guangdong, Guangxi, Taiwan It is also cultivated in Sichuan, Zhejiang and other provinces. It is called "the fruit of heaven", also known as green fruit, white olive, and green olive, which can be eaten fresh or processed. [0003] Olives have high nutritional value and contain 17 kinds of amino acids needed by the human body. The pulp is rich in protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apples. 5 times that of peaches; the calcium content is also very high, and it is easily absorbed by the body. Olive is sw...

AI Technical Summary

Problems solved by technology

[0004] In my country, Fujian Province is the main producing area of ​​olives. However, due to the concentrated harvesting period of olives, the short time to market, and the high content of polyphenols in the fruit, it is easy to brown and the freshness period is not long, resulting in olives. Low economic benefits and limited income of fruit farmers have had a huge impact on the sustainable development of the entire olive industry; moreover, at present, olive products are mainly preserved and salted, with fewer varieties, which is not conducive to the development of the olive industry

Then various deep-processed foods of olives are developed, such as olive preserves, olive juice and canned olives. In order to prolong the shelf life of these foods, preservatives and additives are often added in the production process, which not only affects the flavor and nutritional content of olives. damage, and may cause potential harm to the human body

Noodles are one of people's favorite foods, and they are often eaten. Among the many noodle families, there are only a handful of noodles with health functions. After searching, there are no literature reports and products that use olive juice as raw materials to make noodles.