Wine-flavored malt noodles and preparation method thereof

Abstract

The invention discloses wine-flavored malt noodles. The wine-flavored malt noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.8-0.9 part of balsampear flower, 0.5-0.6 part of semen celosiae, 0.6-0.7 part of cortex moutan radicis, 0.7-0.8 part of pyrrosia lingua, 35-40 parts of a grape wine, 30-35 parts of malt, 40-45 parts of corn, 20-25 parts of pomegranate, 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 wine-flavored malt noodles provided by the invention are good in quality, excellent in taste, bright in color and rich in nutrition; the added malt has favorable functions on dyspepsia, abdominal distention and pain, spleen deficiency and reduced appetite, milk stasis, breast distending pain, women delactation, liver depression rib-side pain, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, and the like; besides, as the various herbs are added in the processing process, the effects of removing liver-fire for improving eyesight, removing heat to cool blood, quickening blood to dissipate stasis, relieving stranguria by diuresis and clearing away heat from lung are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to wine-flavored malt 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 pro...

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.