Pineapple cereal noodles

Abstract

The invention discloses pineapple cereal noodles. The pineapple cereal noodles are prepared from, by weight, 100-150 parts of coarse rice powder, 60-80 parts of sorghum meal, 60-80 parts of buckwheat, 4-8 parts of pineapple, 4-8 parts of mango, 4-8 parts of honey, 10-20 parts of eggs, 3-5 parts of table salt and 80-100 parts of water. The pineapple cereal noodles can regulate inappetence and dyspepsia due to the fact that cereals including sorghum, buckwheat and soybean are added, can tonify spleen, clear damp and coordinate intestines and stomach, and is suitable for a large group of people.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of pineapple miscellaneous grain noodles. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of brown rice flour, they have a single variety and a single nutritional taste. Noodles, lack of pure taste, softness and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, and will cause serious damage to the brains of middle-aged and elderly people. [0003] In order to increase the mouthfeel of noodles, the prior art has disclosed a variety of noodles with other ingredients...

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of brown rice flour, they have a single variety and a single nutritional taste. Noodles, lack of pure taste, softness and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.