Vegetable and coarse cereal noodles and preparation method thereof

Abstract

The invention discloses vegetable and coarse cereal noodles and a preparation method thereof. The vegetable and coarse cereal noodles are prepared from the following raw materials in parts by weight: 100-200 parts of oat flour, 15-25 parts of eggs, 60-70 parts of sorghum flour, 60-70 parts of wheat bran powder, 10-20 parts of white gourds, 60-70 parts of soybean flour, 15-25 parts of purslane, 60-70 parts of black bean powder, 4-6 parts of table salt, 20-40 parts of parsley, 15-25 parts of pumpkins and 100-200 parts of water. The vegetable and coarse cereal noodles produced by the preparation method disclosed by the invention are simple in preparation technology, rich in nutrition, good in mouth feel, and easy to digest; coarse cereals, such as sorghum, buckwheat, soybeans and the like are added, so that the vegetable and coarse cereal noodles have a regulating effect on poor appetite and indigestion, have the efficacies of invigorating the spleen, eliminating dampness and coordinating intestines and stomach, and are suitable for vast crowds to eat.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of vegetable miscellaneous grain noodles and a preparation method thereof. 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 oat 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 made of wheat flour, the prior art has disclos...

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 oat 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.