Health care wheat flour for non-fried corrugated noodle, flour and corrugated noodle

Abstract

The invention discloses a health care wheat flour for non-fried corrugated noodle, flour and corrugated noodle, and belongs to the technical field of food processing. The health care wheat flour for non-fried corrugated noodle uses wheat flour, Chinese yam powder, seaweed powder and seed of Job's tears powder as raw materials; the Chinese yam powder and seed of Job's tears powder are used as both the medicine and food; the seaweed powder is a natural health product; the health care wheat flour with combination of the four has the advantages of high nutrient content, balanced and comprehensive nutrition, and has the effects of reducing blood sugar and fat, and enhancing immunity. The health care wheat flour contains a plurality of polysaccharides, and has high gluten content and good water absorption; noodles prepared from the flour have smooth surface, toughness, fine tissues, fast taste gain after rehydration, and the cooked noodles have reduced adhesion degree and breakage rate, enhanced palatability and fresh taste.

Description

technical field [0001] The invention relates to a health-care wheat flour for non-fried corrugated noodles, as well as flour using the health-care wheat flour and corrugated noodles prepared from the flour, belonging to the technical field of food processing. Background technique [0002] There has been a saying in Chinese medicine since ancient times that "medicine and food come from the same source" (also known as "medicine and food come from the same source"). The theory of homology of medicine and food believes that many substances in nature are both food and medicine. Food and medicine can be used to prevent and treat diseases, but there are also differences. , when the drug is used correctly, the curative effect is outstanding, and when the drug is used improperly, it is easy to have more obvious toxic and side effects. However, the therapeutic effect of food is not as prominent and rapid as that of traditional Chinese medicine, and improper food preparation will not ...

AI Technical Summary

Problems solved by technology

However, fried corrugated noodles are fried and dehydrated in the processing and production, and the lipid content in the noodle cake is relatively high, while the pretreatment process of non-fried corrugated noodles is similar to that of fried corrugated noodles. It is dehydrated by micro-expansion process or hot air drying process, and its oil content is only about 1 / 4 of that of fried corrugated noodles, so the taste is light and it is healthier to eat

However, non-fried corrugated noodles are affected by the adjustment of the dehydration process, which puts forward higher requirements for flour quality, and whether it is fried or non-fried corrugated noodles, the nutrients in the existing flour formula The contents are all low, and the nutritional mix is ​​unbalanced, which cannot meet the diversified nutritional needs of people.