Spicy and savoury noodle capable of promoting digestion, and preparation method for noodle

Abstract

The invention discloses a spicy and savoury noodle capable of promoting digestion. The spicy and savoury noodle is prepared from the following raw materials in parts by weight: 900-1000 parts of wheat flour, 0.6-0.7 part of coptis chinensis, 0.5-0.6 part of stelmatocrypton khasianum (Benth.) H. Baill, 0.8-0. 9 part of India mustard seeds, 0.6-0.7 part of straws, 0.6-0.7 part of Ilex cornuta lindl, 20-22 parts of red pepper, 25-30 of green pepper, 25-30 parts of hawthorn, 35-40 parts of millet, 0.5-0.6 part of glucose oxidase, 60-65 part of soyabean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. In the preparation process of the noodle, various Chinese medicinal herbs are added, so that the noodle has efficacies of clearing heat and drying damp, purging fire, disintoxicating, relieving exterior syndrome, warming middle, dispelling wind and removing obstruction in the meridians.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of spicy fragrant Xiaoshi 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 di...

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.