Milk-flavored pleurotus nebrodensis noodle and preparation method thereof

Abstract

The invention discloses a milk-flavored pleurotus nebrodensis noodle and a preparation method thereof. The milk-flavored pleurotus nebrodensis noodle is produced from raw materials such as flour, lens culinaris, corn flour, cheese, dried mulberry, pleurotus nebrodensis, gynura bicolor, hypsizygus marmoreus, glutinous rice flour, malabar spinach, ginseng fruit, alga sgrgassi enerves, moringa seed powder, fructus corni and herba cistanches. The milk-flavored pleurotus nebrodensis noodle is sweet and delicious and nutrient-rich; the plurality of natural food materials are combined with beneficial Chinese herbal medicine components, and therefore, the milk-flavored pleurotus nebrodensis noodle has the health care effects of replenishing qi and enriching blood, nourishing yin for moistening dryness, and improving immunity.

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.