Coconut flavor noodles and preparation method thereof

Abstract

The invention discloses coconut flavor noodles which are prepared from, by weight, 900-1000 parts of flour, 0.5-0.6 part of cacumen biotae, 0.6-0.7 part of Zhulan flowers, 0.8-0.9 part of rhizoma smilacis glabrae, 0.6-0.7 part of viola diffusa ging, 60-65 parts of coconuts, 20-24 parts of brown rice, 20-25 parts of barley seedling powder, 0.5-0.6 part of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The developed noodles are good in quality and taste, bright in color and rich in nutrition, has a coconut fragrance when being eaten and makes people relaxed and happy. Besides, various kinds of Chinese herbal medicine are added in the processing process, so that the noodles have the effects of clearing away heat and toxin, cooling the blood and stopping bleeding, relieve cough and eliminating phlegm, expelling wind-damp and decreasing swelling and toxin.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to coconut-flavored noodles 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 produ...

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.