High-calcium shrimp-flavored noodles and preparation method thereof

Abstract

The invention discloses high-calcium shrimp-flavored noodles. The high-calcium shrimp-flavored noodles are prepared from raw materials in parts by weight as follows: 900-1,000 parts of flour, 0.5-0.6 parts of desertliving cistanche, 0.7-0.8 parts of sweet basil, 0.6-0.7 parts of radix saussureae lappae, 0.5-0.6 parts of pomegranate rinds, 0.7-0.8 parts of gentian, 40-45 parts of shrimps, 10-13 parts of coconut oil, 30-35 parts of egg white, 10-12 parts of table salt, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soy protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The developed noodles have the good quality, taste good, have the bright color and are rich in nutrition, and the added coconut oil plays the role of an antioxidant, can be used for treating rickets of children and osteoporosis of adults and protecting bones from being damaged by free radicals, and can also improve the efficiency of metabolism.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-calcium shrimp-flavored 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 diffi...

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.