Beauty-maintaining whitening noodle and preparation method thereof

Abstract

A disclosed beauty-maintaining whitening noodle is prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.6-0.7 part of elaeagnus pungens, 0.8-0.9 part of dogbane leaf, 0.7-0.8 part of corn poppy, 0.9-1 part of peach blossom, 0.8-1 part of radix puerariae, 30-35 parts of algae powder, 25-30 parts of coconut juice, 25-30 parts of coix chinensis Tod., 25-30 parts of red bean, 0.5-0.6 part of glucose oxidase, 60-65 parts of soybean protein powder, and 9-10 parts of oxidized potato starch. The developed noodle is excellent in quality, good in mouthfeel and abundant in nutrition, is capable of controlling constipation, expelling toxin, maintaining beauty and preventing intestinal cancer by adding the added algae powder, and algal polysaccharides are capable of accelerating excretion and reducing retention and absorption of harmful substances, and possesses effects of treating constipation, expelling toxin and maintaining beauty, and preventing intestinal cancer. Additionally, by adding multiple Chinese herbal medicines during processing, the noodle possesses efficacies of enhancing immunity, calming panting and suppressing cough, eliminating depression, activating blood and maintaining beauty.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a beauty and whitening 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 difficult to ...

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.