Moringa oleifera leaf extract containing instant noodles

Abstract

The present invention relates to moringa oleifera leaf extract containing instant noodles. Water is added into moringa oleifera leaf powder, and the mixture is extracted and filtered to obtain a moringa oleifera leaf aqueous extract solution; the moringa oleifera leaf aqueous extract solution is concentrated in vacuum to obtain a moringa oleifera leaf concentrated extract; the moringa oleifera leaf concentrated extract is added to water, and the mixture is stirred evenly and added into wheat flour to be stirred evenly, and the oil-fried instant noodles are manufactured by conventional methods. The moringa oleifera leaf extract containing instant noodles have a high nutritional value, the mouthfeel and rehydration time of the finished products can be improved, and the oil content of the noodle cake can be reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant noodles and a preparation method thereof. Background technique [0002] Instant noodles have long been hailed as "earth food", and have inevitably become the second largest instant food product in the world, deeply affecting every consumer in the world, but the main raw material of instant noodles, wheat flour, is nutritionally deficient , in fact, the bran layer and germ part of wheat are the places where the nutrition and functional ingredients of wheat really gather, which is where its essence lies. The flour that is the product of wheat processing that modern people eat daily, the processing precision is getting higher and higher , the bran and wheat germ are removed more and more cleanly, and the flour is getting whiter and whiter, but the nutritional value is getting lower and lower, which brings a series of problems such as insufficient intake o...

AI Technical Summary

Problems solved by technology

[0002] Instant noodles have long been hailed as "earth food", and have inevitably become the second largest instant food product in the world, deeply affecting every consumer in the world, but the main raw material of instant noodles, wheat flour, is nutritionally deficient , in fact, the bran layer and germ part of wheat are the places where the nutrition and functional ingredients of wheat really gather, which is where its essence lies. The flour that is the product of wheat processing that modern people eat daily, the processing precision is getting higher and higher , the bran and wheat germ are removed more and more cleanly, and the flour is getting whiter and whiter, but the nutritional value is getting lower and lower, which brings a series of problems such as insufficient intake of essential amino acids, vitamin and mineral deficiency, etc. extremely detrimental to the long-term health of residents

Moreover, the main varieties of instant noodles are still deep-fried at present. After deep-frying with palm oil, the oil content of the final product reaches about 20%. The health of the system is not good. On the one hand, these oils after high-temperature frying are also easily oxidized and turned into oxidized lipids, which is even more harmful to human health.

In addition, the raw material of instant noodles is mainly refined wheat flour, which contains very low nutrients such as vitamins, minerals, and dietary fiber. The current instant noodles have the problem of lack of these nutrients and cannot meet the daily needs of consumers.

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