Purple yam and white fungus nourishing and life tonifying noodle and preparation method thereof

Abstract

The present invention discloses a purple yam and white fungus nourishing and life tonifying noodle and a preparation method thereof. The noodle is composed of the following raw materials: flour, purple yams, white fungus, wheat germ flour, brassica juncea var. multisecta, Brazil nuts, ginkgo nuts, kale, konjac flour, longans, chaenomeles speciosa, begonia fimbristipula, melissa officinalis powder, fresh rhizoma phragmitis, tendrilleaf solomonseal rhizome, sophora japonica buds and coffonrose hibiscus leaves. Compared with the existing noodles, the purple yam and white fungus nourishing and life tonifying noodle has a unique production process and a scientific material choice, and specially adds a variety of natural and health-beneficial edible ingredients and traditional Chinese herbs. The finished products are rich in protein, vitamins and minerals, and can enhance human immune function and maintain human health when people enjoy the taste of delicious food.

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 are a kind of common food that people like, because they are easy to make, easy to eat, nutritious, easy to digest, and can be staple food and fast food, they are more and more popular and liked by people. Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack Health care and disease prevention, promote health, enhance the efficacy of resistance. 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 aspec...

AI Technical Summary

Problems solved by technology

Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack The effect of health care and disease prevention, promotion of health, and enhancement of resistance

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.