Fruit and coarse cereal noodles

Abstract

The invention discloses fruit and coarse cereal noodles. The fruit and coarse cereal noodles comprise the following raw materials in part by weight: 200-300 parts of wheat flour, 50-70 parts of sorghum flour, 50-70 parts of buckwheat flour, 50-70 parts of soybean meal, 50-70 parts of corn flour, 10-20 parts of mangos, 5-10 parts of pawpaw, 5-10 parts of carambola, 3-5 parts of apples, 10-20 parts of pears, 10-20 parts of eggs, 3-5 parts of salt and 80-100 parts of water. According to the fruit and coarse cereal noodles disclosed by the invention, fruits are added so that the noodles have the efficacy of enhancing immunity, resisting ageing, preventing and treating cardiovascular diseases, protecting the liver, invigorating the stomach, losing weight and the like, and is suitable for the masses to eat.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of fruit miscellaneous grain noodles. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. [0003] In order to increas...

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.