Garlic juice flour and preparation method thereof

Abstract

The invention relates to the field of food processing, and particularly discloses garlic juice flour and a preparation method thereof. The garlic juice flour is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1-25 parts of garlic juice and 1-2 parts of edible salt. The garlic juice flour and the preparation method thereof have the beneficial effects that the garlic juice flour is good in mouth feel, convenient to eat and simple to prepare; the garlic juice is prepared by standing for 1-2h at a normal temperature so as to carry out enzymolysis, is thus convenient to absorb by a human body, and ensures that the cancer resisting and preventing effect of the garlic is relatively good; the perfectness ratio of nutritional ingredients of the natural garlic is kept high, the nutrients of the garlic is furthest kept; the garlic juice subjected to enzymolysis improves the stability of the garlic juice flour, and thus the quality of the garlic juice flour is effectively improved, and the cost is lowered; juice in the garlic and wheat flour are fully utilized to be mixed, by adding a proper amount of water, the nutrients and the mouth feel of the garlic juice flour can be sufficiently ensured, and thus the edible range of the garlic is greatly enlarged, and the conventional single eating method is changed.

Description

(1) Technical field [0001] The invention relates to the field of food processing, in particular to garlic juice noodles and a preparation method thereof. (2) Background technology [0002] Noodles are a common food in people's daily life. They are convenient to eat and have always been loved by people. The existing noodles are all made from flour as the main raw material, and have a single nutrition and taste. Garlic belongs to the Liliaceae family and is an annual plant of the Allium genus. Garlic has been used as a natural fungicide since ancient times, and is known as a natural antibiotic. Its main functions are sterilization, anti-inflammatory, anti-cancer, and anti-oxidation. For thousands of years, China, Egypt, India and other countries have used garlic both as food and as traditional medicine. A large number of studies have found that allicin, the main component of garlic, has strong bactericidal and antibacterial effects. The eating method is generally used as a c...

AI Technical Summary

Problems solved by technology

A large number of studies have found that allicin, the main component of garlic, has strong bactericidal and antibacterial effects, and is an excellent natural and powerful antibacterial agent. Long-term use can prevent colds and various bacterial infections, and enhance the body’s immunity. However, the existing garlic The way of eating is generally used as a condiment when eating raw or cooking, there is no other better way to eat