Fig health-care noodles

Abstract

The invention discloses fig health-care noodles. The fig health-care noodles are characterized by being made through the following steps of using fig composite powder as an addition raw material, adding the fig composite powder to wheat flour in a certain proportion, mixing the fig composite powder with the wheat flour so as to obtain a mixture, and putting the mixture in a dough mixer; adding 10-30 parts of fig composite juice, performing dough mixing for 5-20 minutes so as to obtain dough, then adding the dough in an ager, and performing aging for 5-20 minutes; and then performing rolling so as to prepare the noodles. According to the fig health-care noodles disclosed by the invention, the prepared fig composite powder is added to the flour, so that the cooked wheaten foods namely the made noodles can meet the requirement of people for daily diet; the nutrient and health-care effects of the wheat flour are increased, and particularly, the fig composite juice is used for replacing water for performing dough mixing, so that the noodles are good in boiling fastness, the availability of the raw materials is high, and the mouth feel of the cooked noodles is increased; when being eaten often, the fig health-care noodles are beneficial for healthy bodies of people, have high-efficient, nutrient and health-care effects, and particularly have certain health-care efficacy. At present, people pay more attention to the dietetic invigoration, and the fig health-care noodles have great market potential, and have great effect on increment of domestic economy and living standard of people.

Description

technical field [0001] The invention relates to a food and belongs to the technical field of food, in particular to a fig health-care noodle. Background technique [0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, and lack of essential amino acid-lysine, mainly caused by the limitation of wheat nutrients and the loss of nutrients during flour processing, long-term consumption is not good for human health. With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. Traditional taste and nutritious noodles can no longer meet people's multi-level needs. Natural and delicious noodles with health care effects are gradually loved by c...

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, lack of essential amino acid - lysine, mainly caused by the limitation of wheat nutrients and the loss of nutrients in the process of flour processing, long-term consumption is not good for human health

With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. Traditional taste and nutritious noodles can no longer meet people's multi-level needs. Natural and delicious noodles with health care effects are gradually loved by consumers.