Nutrition noodles containing active substance, nutrition Chinese chive noodles and manufacture method thereof

Abstract

The invention provides nutrition noodles containing active substance, nutrition Chinese chive noodles and a manufacture method thereof, which aims at the deficiencies that the existing noodles are short in preservation period and single in nutrition, the shape is easy to become bad during storage, and the noodles are easy to be sticky and not smooth when cooked in the prior art. The noodles comprise the following constituents: 100 to 110kg of high-quality flour, 0.15 to 0.2kg of salt, 0.15 to 0.2kg of dietary alkali, 0.1 to 0.4kg of winter lotus powder, 0.5 to 0.9kg of red lotus powder, 0.6 to 1.1kg of white lotus powder, 1 to 4kg of gorgon fruit powder, 8 to 16 shake bile, and 4 to 8 ox bile. The flour is prepared through the following method: cleaning wheat, removing impurities, and then wetting the wheat for 20 to 24 hours, so as to ensure that water content reaches 10 to 14 percent, drying the wheat, performing sterilization, and milling the wheat to 80 to 120-mesh flour. The noodles are simple in manufacture technology, have high nutritive value and long food preservation period, are not easy to be sticky when cooked, and have smooth mouthfeel.

Description

[0001] technical field [0002] The invention relates to the field of food, in particular to a nutritional noodle and a preparation method thereof. [0003] Background technique [0004] Archaeological discoveries and historical data prove that noodles originated in China and have a history of more than 4,000 years of production and consumption. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Noodles are a kind of dough kneaded from grain or bean flour with water, and then made into sheets by pressing or rolling, and then cut or pressed into strips, or made into strips or small pieces by rubbing, pulling, kneading, etc. shape. It can be boiled, fried, stewed, or fried as a staple food or fast food on the dinner table. [0005] Today, with the development of the economy and the improvement of people's living standards, the r...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a simple production process, high nutritional value, without adding noodles, in view of the shortcomings of the prior art noodles, such as short shelf life, single nutrition, easy deterioration of shape during storage, and easy sticking and non-smoothness during cooking. Nutritious noodles containing active substances, nutritious leek noodles and production method thereof with long shelf life of food without preservatives, not easy to stick when cooking noodles, and smooth taste