Hot and sour purple potato noodles and making method thereof

Abstract

The invention discloses hot and sour purple potato noodles which are made from, by weight, 900-1,000 parts of flour, 0.6-0.7 part of loquat flowers, 0.9-1 part of amomum tsao-ko, 0.5-0.6 part of fructus aurantii immaturus, 0.7-0.8 part of flos magnoliae, 30-32 parts of pteridium aquilinum, 15-19 parts of white vinegar, 20-23 parts of peppers, 40-45 parts of purple potatoes, 7-8 parts of salt, 0.5-0.6 part of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodles are good in quality and taste, bright in color, rich in nutrient, hot, sour and refreshing in taste and capable of stimulating appetite and digestion. The added pteridium aquilinum has anti-diarrhea and diuretic functions, and the contained dietary fibers can promote gastrointestinal motility and has the functions of regulating qi, relaxing the bowels and expelling toxin. The noodles can also be used for treating rheumatic arthritis, dysentery, hemoptysis and other diseases and have a measles and flu prevention function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hot and sour purple potato noodle and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficu...

AI Technical Summary

Problems solved by technology

At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce higher quality. Noodle products, the noodles made generally have problems such as unstable quality, uncookable, easy to paste soup, sticky taste and poor chewiness, so there is a great need for suitable improvers to improve the quality of noodles

At present, the improvers used in our country are mainly various artificially synthesized non-natural food additives. Although the quality of noodles has been improved, they also have adverse effects on people's health.