Konjac and moringa oleifera noodle and processing technique thereof

Abstract

The invention discloses a konjac and moringa oleifera noodle and a processing technique thereof. The konjac and moringa oleifera noodle comprises, by mass, 90-120 parts of flour, 0.1-0.2 part of alkali, 1-2 parts of moringa oleifera powder, 1-3 parts of salt, 1-5 parts of konjac powder and 35-50 parts of water. The processing technique of the konjac and moringa oleifera noodle comprises the steps of material preparation, dough kneading, dough curing, continuous rolling, slicing, drying, slicing, metering and packaging. The konjac and moringa oleifera noodle made with the method is good in surface effect, smooth, bright in color and lustre and free of odor, breakage and twisting are avoided after the noodle is placed in water, the noodle is not sticky to teeth after being eaten, capable of being bitten repeatedly, high in elasticity, good in taste and not spicy, and has the faint scent of konjac and freshness of moringa oleifera. Compared with traditional noodles, the konjac and moringa oleifera noodle has the advantages that the noodle has comprehensive nutrients, and can prevent obesity, reduce blood glucose and blood fat, boost immunity and prevent osteoporosis after being eaten for a long time, and the health-care function is remarkable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to konjac moringa noodles and a processing technology thereof. Background technique [0002] The main component of konjac is glucomannan, and its glucomannan can ferment bacteria in the intestine to produce hydrogen, carbon dioxide, methane, water and short-bond fatty acids. Due to the increase in the amount of bile acid synthesized, the content of cholesterol in the blood is reduced. Konjac can also reduce the level of triglycerides, and blood lipids and blood lipids will no longer continue to decline after reaching normal levels, playing a role in regulating lipid metabolism. As a dietary fiber, it does not contain calories, has a feeling of fullness, and can reduce and delay the absorption of glucose. It is a good auxiliary drug for diabetes. It can prevent obesity and slow weight loss. It is an ideal health food raw material. [0003] Moringa, also known as ...

AI Technical Summary

Problems solved by technology

[0004] At present, existing noodles generally all use flour as raw material, and are processed into fresh noodles or dried as fine noodles, which is a kind of main pasta product that people in China and even Southeast Asia prefer and are used to, but the mouthfeel of this noodles is rough, and its The nutritional ingredients are only wheat starch and dietary fiber, which can only satisfy the hunger, and can only meet the general requirements of people's current life, but cannot meet the needs of the human body for other nutrients. People have entered the modern era to pursue dietary nutrition, environmental protection and enhance human health. At the stage of consumption concept, traditional flour noodles can no longer meet people's dietary needs in modern society.