Interlayer noodles with functions of clearing away heat and inducing diuresis and preparation method of interlayer noodles

Abstract

The invention discloses interlayer noodles with functions of clearing away heat and inducing diuresis. The interlayer noodles are characterized in that a composition comprises the following raw materials in parts by weight: 10-16 parts of mung bean powder, 15-20 parts of wheat germ flour, 2-3 parts of coix lachryma-jobi kernel powder, 20-60 parts of starch, 0.2-0.6 part of alkali, 4-8 parts of table salt, 2-3 parts of collagen powder, 4-8 parts of enzymatic hydrolysis modified bamboo leaf powder, 3-5 parts of pears, 2-3 parts of balsam pears, 0.2-0.4 part of citric acid, 1-2 parts of sucrose ester and a proper amount of water. By adopting cooked inner layers and uncooked outer layers, the noodles are easy to cook in the cooking process without being cooked for a long time. In addition, the outer layers adopt starch doped with the enzymatic hydrolysis modified bamboo leaf powder, so that the viscosity of the outer layers of the made noodles and the cooking resistance of the noodles are modified; the inner layers adopt the mung bean powder, the wheat germ flour and the coix lachryma-jobi kernel powder, so that the noodles have the functions of clearing away heat and inducing diuresis; moreover, water is not independently used for kneading dough while pears and balsam pears protected by citric acid in color are adopted, so that the function of the noodles disclosed by the invention is further enhanced.

Description

technical field [0001] The invention belongs to the field of noodle products, and in particular relates to a sandwich noodle with heat-clearing and diuretic functions and a preparation method. Background technique [0002] Noodles, as people's favorite, have the advantages of convenience and practicality. However, the noodles that exist on the market are often made of uniform composite materials. If it is cooked, there is a sandwich. If you want to cook it, you need to cook it for a long time. It may be too soft and the surface will become sticky, and it will not taste so fresh and refreshing. The usual method is to add a small amount of Salt, which may cause the taste of cooked noodles to be too salty when eaten. Contents of the invention [0003] Aiming at the defects and deficiencies existing in the cooking of noodles on the market, the invention proposes a sandwich noodle with heat-clearing and diuretic function and a preparation method. [0004] The technical scheme...

AI Technical Summary

Problems solved by technology

[0002] Noodles, as people's favorite, have the advantages of convenience and practicality. However, the noodles that exist on the market are often made of uniform composite materials. If it is cooked, there is a sandwich. If you want to cook it, you need to cook it for a long time. It may be too soft and the surface will become sticky, and it will not taste so fresh and refreshing. The usual method is to add a small amount of Salt, which may cause the taste of cooked noodles to be too salty when eaten