Jujube and coarse grain noodles

Abstract

The invention discloses jujube and coarse grain noodles. The jujube and coarse grain noodles are prepared from, by weight, 100-200 parts of wheat flour, 30-40 parts of sorghum flour, 30-40 parts of buckwheat flour, 30-40 parts of soybean flour, 20-30 parts of jujubes, 10-16 parts of bletilla striata, 10-16 parts of mulberries, 10-14 parts of hawthorns, 10-20 parts of eggs, 3-5 parts of salt and 80-100 parts of water. According to the jujube and coarse grain noodles, due to the fact that the jujubes are added, the noodles have the effects of strengthening immunity, replenishing blood, tonifying Qi, maintaining beauty, keeping young, protecting the liver, invigorating the stomach, losing weight and the like, and the jujube and coarse grain noodles are suitable for large crowds to eat.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of jujube 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 wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft 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, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. [0003] In order to increa...

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 wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft 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.

[0003] In order to increase the mouthfeel of noodles made of wheat flour, the prior art has disclosed a variety of noodles with other ingredients added, such as adding ingredients such as vegetable juice, egg white, puffed rice or puffed beans to wheat flour can increase the mouthfeel of noodles and nutrition, but this kind of noodles does not have the characteristics of focusing on increasing specific nutrients