Nutrient health-care noodles

Abstract

The invention belongs to the technical field of noodles, and particularly relates to nutrient health-care noodles. The nutrient health-care noodles are characterized by being prepared from the following raw materials in parts by weight: 5-10 parts of oat flour, 100-120 parts of plain flour, 10-12 parts of papaya powder, 5-8 parts of wheat germ powder, 8-10 parts of haws, 8-10 parts of red jujubes, 2-3 parts of purslane, 2-4 parts of radix angelica sinensis angelica, 1-2 parts of rhizoma polygonati, 3-5 parts of galangal, 1-2 parts of ginkgo leaves, 3-4 parts of biond magnolia flowers, 2-5 parts of radix rehmanniae preparata and 2-4 parts of lespedeza striata. The nutrient health-care noodles disclosed by the invention have the beneficial effects that the formula is nutritious and scientific, the content of coarse food grains of the noodles is significantly increased, the nutrient value of the noodles is increased, and diverse requirements for food intake are met.

Description

technical field [0001] The invention belongs to the technical field of noodles, and in particular relates to a nutritional and health-care noodle. Background technique [0002] According to nutrition science, the best diet is actually a balanced diet. The first principle of a balanced diet requires food to be as diverse as possible. Noodles are mostly people’s staple food. The noodles currently on the market are usually made of refined flour. Because the wheat cortex and germ are separated from the wheat during the refined process, a large amount of micronutrients in the flour are lost. The noodles made of pure flour are very difficult. It is difficult to meet the diversified requirements of food intake, and long-term consumption is easy to cause malnutrition. Contents of the invention [0003] In order to solve the problems mentioned above, the present invention makes up for the deficiencies of the traditional technology, and provides a kind of nutritious and healthy nu...

AI Technical Summary

Problems solved by technology

Noodles are mostly people’s staple food. The noodles currently on the market are usually made of refined flour. Because the wheat cortex and germ are separated from the wheat during the refined process, a large amount of micronutrients in the flour are lost. The noodles made of pure flour are very difficult. It is difficult to meet the diversified requirements of food intake, and long-term consumption can easily cause malnutrition