Mung bean noodles

Abstract

The invention discloses mung bean noodles. The mung bean noodles comprise the following raw materials in parts by weight: 75-85 parts of wheat flour, 20-40 parts of mung bean starch, 8-10 parts of spinach, 8-10 parts of nori, 8-10 parts of day lilies, 10-20 parts of eggs, 1-2 parts of table salt and 30-50 parts of water. The noodles disclosed by the invention are chewy, and rich in nutrition, and can tonify the spleen and stimulate the appetite.

Description

technical field [0001] The invention relates to the field of health food, in particular to mung bean noodles. Background technique [0002] Noodles are a kind of traditional delicacy in our country. Because they are easy to digest and have various methods, they always occupy an important position on people's tables. But traditional noodles all are to use wheat flour to add 1-2 kinds of auxiliary materials to make, and nutritional labeling is single. At present, the taste of commercially available noodles is relatively single and has no health care effect. Contents of the invention [0003] The invention provides mung bean noodles, which are firm and nutritious, and can invigorate the spleen and whet the appetite. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A mung bean noodle, calculated in parts by weight, comprises the following raw materials: [0006] 75-85 parts of wheat flour, 20-40 parts of mung ...

AI Technical Summary

Problems solved by technology

However, traditional noodles are all made from wheat flour plus 1-2 auxiliary materials, and the nutritional content is single

At present, the taste of noodles sold in the market is relatively single and has no health care effect.