Mushroom-containing coarse cereal noodle and making method thereof

Abstract

The invention discloses a mushroom-containing coarse cereal noodle and a making method thereof. The mushroom-containing coarse cereal noodle comprises, by weight, 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of bucket wheat flour, 60-80 parts of soybean powder, 60-80 parts of corn flour, 20-30 parts of shiitake, 10-20 parts of needle mushroom, 15-25 parts of Agrocybe Cylindracea, 15-25 parts of edible fungus,10-16 parts of tremella, 10-20 parts of egg, 3-5 parts of salt, and 80-100 parts of water. Sorghum, buckwheat, soybean and other coarse cereals added to the mushroom-containing coarse cereal noodle have adjusting effects on inappetence and indigestion and have the efficacies of spleen invigorating, dampness dispelling and intestine and stomach conditioning, and mushrooms used in the invention have the efficacies of immunity enhancing, tumor resisting, virus resisting, radiation resisting, aging resisting, cardiovascular disease preventing and treating, liver protecting, stomach strengthening and weight reducing, and are suitable for many people to eat.

Description

technical field [0001] The invention relates to the field of food, in particular to noodles with mushrooms and miscellaneous grains and a preparation method thereof. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly ...

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.

[0003] In order to increase the mouthfeel of noodles made of wheat flour, the prior art has disclosed a variety of noodles with other ingredients added, such as adding ingredients such as vegetable juice, egg white, puffed rice or puffed beans to wheat flour can increase the mouthfeel of noodles and nutrition, but this kind of noodles does not have the characteristics of focusing on increasing specific nutrients