Noodles with fragrance of milk and preparation method of noodles

Abstract

The invention discloses noodles with the fragrance of milk. The noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.6-0.7 part of singharanut leaves, 0.8-0.9 part of lotus flowers, 0.9-1 part of japanese climbing fern spore, 0.7-0.8 part of fructus forsythiae, 45-50 parts of pure milk, 30-35 parts of dried small shrimps, 25-30 parts of spinach, 15-18 parts of rice vinegar, 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 noodles developed by the invention are good in quality, good in mouth feel, bright in color and rich in nutrition; in addition, in the processing course of the noodles disclosed by the invention, varied Chinese herbal medicines are added, so that the noodles have the efficacies of promoting blood circulation, stopping bleeding, removing dampness, eliminating wind, clearing away heart fire, cooling blood, relieving fever, removing toxicity, promoting diuresis and treating stranguria.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to milky 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 produce higher q...

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.