Noodles capable of strengthening muscles and bones and preparation method of noodles

Abstract

The invention discloses noodles capable of strengthening muscles and bones. The noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 1-1.2 parts of eucommia ulmoides leaves, 1.3-1.4 parts of morinda roots, 0.9-1.1 parts of ardisia japonica, 1.2-1.6 parts of pilose antlers, 30-35 parts of Chinese chestnut kernels, 40-45 parts of mangoes, 30-35 parts of stachys sieboldii, 0.5-0.6 part of glucose oxidase, 60-65 parts of soyabean protein powder, 9-10 parts of oxidized potato starch and an appropriate amount of theaflavin. The developed noodles disclosed by the invention are good in quality, good in mouth feel, bright in color and rich in nutrition; the oxidized potato starch is added, so that the agglomeration of protein is facilitated, and the carboxyl of oxidized starch has the effect of assisting the interaction between base groups of the protein.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to gluten-strengthening 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 p...

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.