Tartary buckwheat cocoa-fragrance noodles and a preparing method thereof

Abstract

Tartary buckwheat cocoa-fragrance noodles and a preparing method thereof are disclosed. The noodles are prepared from tartary buckwheat, cocoa powder, germinated brown rice, chamomile, wheat flour, root of kudzu vine, linden blossom, glossy privet fruit, common broom, cassia seeds, Chinese honey locust gum, xanthan, inulin, mulberry juice and a proper amount of water. The noodles prepared are richer in nutrition, capable of promoting body metabolism and absorption, durable, boilproof, pliable and tough, smooth, rich in fragrance, tasty and refreshing in taste, suitable for eating by various persons, and capable of increasing active functional components such as organic selenium and GABA, enhancing body oxidation resistance and benefiting body health. Through combining fresh milk fragrance of the brown rice and the tartary buckwheat, taste is rich. The common broom, the cassia seeds, and other traditional Chinese medicine functional components are added, and therefore healthcare value is improved. The overall recipe is synergistic and compatible. The noodles are rich in natural plant components, can improve body functions, have functions of nourishing yin, invigorating spleen, reducing the blood pressure and lowering lipids, and are beneficial to human body health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to tartary buckwheat and cocoa-flavored noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, or pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by means of rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Because the nutrient components of wheat flour are not rich enough, and the nutrient components are unbalanced, it is difficult to meet the nutritional and health requirements of the consumer group mainly composed of pasta. It h...

AI Technical Summary

Problems solved by technology

[0007] Although the noodles mentioned in the above-mentioned patent application are prepared from raw materials such as brown rice and wheat flour, they cannot solve the problems of poor cooking performance and mouthfeel due to brown rice attached to pericarp and seed coat, and are not easy to digest. It is simply adding brown rice flour or beating as a raw material into food, which has not been fully utilized, reducing the actual nutritional value and food flavor of brown rice and wheat compound noodles