Oat flour instant noodle with healthcare and dietary therapy effects
A technology for health care diet and instant noodles, applied in the functions of food ingredients, food science, food ingredients, etc., can solve the problems of poor taste and gluten, unable to improve the nutrition and health care of noodles, and broken instant noodles.
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[0033] An instant noodle with health-care and dietetic effects, which is formulated according to the following weight parts: 12-20 parts of kudzu root powder, 3-8 parts of egg white, 55-70 parts of naked noodles, and 30-40 parts of water.
[0034] The aforesaid instant noodle with health-care and dietary effects is characterized in that it is preferably made by combining the following parts by weight: 12 parts of kudzu root powder, 3 parts of egg white, 55 parts of naked noodles and 30 parts of water.
[0035] The production process of the aforesaid a kind of oat noodle instant noodles with health-care dietotherapy effect is as follows:
[0036] 1 buckwheat
[0037] 1.1) Peel and screen naked oat grains, and select full grains;
[0038] 1.2) Washing: wash the buckwheat obtained in step 1.1) with warm water;
[0039] 1.3) Stir-fry: Stir-fry the naked oats obtained in step 1.2), the color of the fried naked oats is light yellow;
[0040] 1.4) Cooling: Cool the naked oats obta...
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