Tea-flavored noodles capable of clearing liver and improving eyesight and preparation method thereof

Abstract

The invention discloses tea-flavored noodles capable of clearing the liver and improving eyesight. The tea-flavored noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.6-0.7 part of rhizoma atractylodis, 0.7-0.8 part of polygonum chinense, 0.5-0.6 part of buerger pipewort flower, 0.6-0.7 part of fructus broussonetiae, 20-22 parts of broadleaf holly leaf, 35-40 parts of day-lily flower, 30-35 parts of white hyacinth bean, 0.5-0.6 part of glucose oxidase, 60-65 parts of soyabean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The prepared noodles are excellent in quality, good in taste, bright in color and luster, and rich in nutrition; the added oxidized potato starch facilitates protein coagulation, and carboxyl of the oxidized starch has an auxiliary effect on interaction among protein groups.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tea-flavored noodles for clearing liver and improving eyesight 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 countr...

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.