Colorful nutritious noodle and making method thereof

Abstract

The invention discloses a colorful nutritious noodle and a making method thereof. The making method of the colorful nutritious noodle includes the steps: mixing wheat flour, water and ingredients to form dough; drying the dough in a vacuum drying oven; uniformly adding fruit pulps and/or vegetable pulps into the dried dough, and kneading the dough by the aid of a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by the aid of a noodle cutting machine; steaming the dough sheets in a pressure reducing manner to obtain steamed dough sheets; performing vacuum drying on the steamed dough sheets for 1-4 hours at the temperature of 60-80 DEG C, and enabling the water content of the dried dough sheets to be 20% or less; frying the dried steamed dough sheets to obtain the colorful nutritious noodle. According to the colorful nutritious noodle, the fruit pulps and/or vegetable pulps are added, the noodle is high in nutritive value, colors and tastes of the noodle can be adjusted, and the noodle has excellent effects on diseases of high blood sugar, high blood pressure and high blood fat such as hyperlipemia, diabetes mellitus and fatty liver, particularly hospitalization patients and some patients in the convalescent period.

Description

technical field [0001] The present invention relates to a kind of noodle and its preparation method, in particular to a kind of colored nutrition noodle and its preparation method. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. With the advancement of science and technology, the improvement of people's health awareness and the increasing pace of life, healthy instant noodles have become more and more concerned. At present, there are many methods for preparing instant noodles or healthy noodles in the prior art. For example: Patent No. 200410041121.7 patent document 1 discloses a colorful noodle product and a preparation method thereof, but there are following deficiencies in this technology: se...

AI Technical Summary

Problems solved by technology

For example: Patent No. 200410041121.7 patent document 1 discloses a colorful noodle product and a preparation method thereof, but there are following deficiencies in this technology: several fruit and vegetable juices are used in patent document 1, but it is well known that some fruits and vegetables ( For example: dragon fruit, eggplant, capsicum, fungus, mushroom, etc.) cannot be squeezed, but these fruits and vegetables that cannot be squeezed often have very high nutritional value, so the nutrition of noodles made according to the method of Patent Document 1 value is very limited

[0003] Another example: Patent Document 2 (CN1142910A) discloses a method for frying noodles, and the applicant finds that: this fried noodles has at least the following defects: 1. Patent Document 2 uses a common steaming method, thus, in steaming During cooking, due to oxidation reaction and pyrolysis reaction, various nutrients in the food (such as: vitamins, proteins) are oxidized or decomposed, resulting in a decline in the nutritional value of the final product; High-temperature drying method, drying in the air atmosphere, resulting in the oxidation of various nutrients in the food again, and the nutritional value of the product is reduced again