Anthocyanidin-rich noodle and making method thereof

Abstract

The invention discloses an anthocyanidin-rich noodle and a making method thereof. The noodle is composed of wheat flour, blueberry, purple sweet potato, kudzuvine root starch, coix seed, black sesame, Sedum.k.F, purple cabbage, peanut bud, pawpaw, black shelled corn, cranberry, Baixue tea, Agrimonia pilosa Ledeb., Rabdosia serra, watermelon peel, Fructus Rosae Laevigatae , Purple Magnolia, and Magnolia liliflora Desr.. Anthocyanin has the efficacies of aging delaying, fatigue eliminating, cardiopulmonary function enhancing and the like, and the noodle has a color of natural materials, and has the advantages of safety, healthiness, deliciousness, nutrition and very good health effects.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Among them, noodles made from wheat flour are the most common. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care...

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.