A kind of processing method of nutritious noodles

Abstract

The invention discloses a processing method of nutritional noodles. The method comprises the following steps: extracting raw sweet potato stem tip juice; preparing sweet potato starch sauce; by weight parts, kneading a dough from 100 parts of wheat flour, 5-10 parts of the raw sweet potato stem tip juice and 15-20 parts of the sweet potato starch sauce; and pressing and drying according to general noodle production processes.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a noodle processing method, in particular to a nutritional noodle processing method added with sweet potato stem tip raw juice. Background technique: [0002] Most of the noodles sold in the market are to use wheat flour as the main raw material to add a small amount of edible alkali and salt, add clear water and noodles, and form by pressing and drying with a noodle machine. The nutrient of this noodle is the nutrient of wheat flour, so it has few vitamins and minerals, and its nutrition is not comprehensive; because the edible alkali is alkaline, it can neutralize the acidity produced by the microorganisms in the noodle before drying, so as to balance the acid and alkali, But its chemical composition is sodium bicarbonate, which has a strong destructive effect on vitamin b1, b2 and vitamin C in food, and will also affect the absorption and utilization of certain minerals by the hu...

AI Technical Summary

Problems solved by technology

The nutrient of this noodle is the nutrient of wheat flour, so it has few vitamins and minerals, and its nutrition is not comprehensive; because the edible alkali is alkaline, it can neutralize the acidity produced by the microorganisms in the noodle before drying, so as to balance the acid and alkali, But its chemical composition is sodium bicarbonate, which has a strong destructive effect on vitamin b1, b2 and vitamin C in food, and will also affect the absorption and utilization of certain minerals by the human body; table salt can enhance the intermolecular interaction of flour The degree of cohesion makes the noodles tough and not easy to boil. Salt can also improve the taste, so most of the noodles are processed with salt. Because there is no limit for the use of table salt, the general amount is relatively large. Everyone is familiar with it. Its chemical properties Ingredient sodium chloride, patients with kidney disease should reduce consumption. If the patient eats too salty, water and sodium will be retained and edema will occur, causing more blood in the blood vessels, resulting in increased blood pressure. Therefore, hypertensive patients The daily salt intake should be less than 6 grams. For normal people, in order to prevent high blood pressure, experts suggest that it should also be controlled at about 8 grams.

[0003] The patent application number is 201110260871.3 A technical scheme of vegetable noodles is that the components include 10% of water, 75% of wheat flour, 8% of vegetable juice, 3% of edible alkali, and 5% of edible salt, which are mixed and pressed into noodles. The nutritional content of vegetable juice has been increased, but the sodium content in table salt and edible alkali is still too high, which is not good for the health of consumers