Amorphophallus noodles and preparation method thereof

Abstract

The invention discloses amorphophallus noodles and a preparation method thereof. The amorphophallus noodles comprise the following raw materials in parts by weight: 150-250 parts of wheat flour, 1-3 parts of compound amino acid, 4-6 parts of table salt, 3-5 parts of fish meal, 5-7 parts of milk, 25-35 parts of amorphophallus, 3-5 parts of decavitamin, 15-25 parts of purple sweet potato and 15-25 parts of water. The amorphophallus noodles prepared by the invention are simple in technology, and are mellow, full, tough and chewy in mouthfeel; fish meal and milk are added when in preparation, and the calcium content of the noodles can be improved; the amorphophallus noodles are low in calorie, have no sugar, and have certain health efficacies of reducing fat and pressure, losing weight, supplying calcium and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to konjac noodles and a preparation method thereof. Background technique [0002] Konjac contains sixteen kinds of amino acids, ten kinds of mineral trace elements and rich dietary fiber, which has special effects on preventing and treating diabetes and high blood pressure; konjac is low in heat, low in fat and low in sugar, and is effective in preventing and treating colon cancer, breast cancer and obesity. Crowd can be said to be a first-class food that not only satisfies the taste, but also cures diseases and strengthens the body. It seems to be beneficial and harmless. [0003] Existing noodles are generally wheat flour as raw material, processed into fresh noodles or dried into fine noodles, its mouthfeel is poor, and does not have health care function, the food that only has hunger effect like this can't satisfy modern people's life needs that pay attentio...

AI Technical Summary

Problems solved by technology

[0003] Existing noodles are generally wheat flour as raw material, processed into fresh noodles or dried into fine noodles, its mouthfeel is poor, and does not have health care function, the food that only has hunger effect like this can't satisfy modern people's life needs that pay attention to self-care The konjac flour is dissolved and puffed with edible acid, which takes a shorter time than the existing puffed konjac flour. The prepared konjac noodles have removed the astringency and stickiness of the konjac flour, and there is no stickiness when eaten. Therefore, it is smoother and more chewy than the existing noodles tendons