Anti-aging nutritional noodles and preparation method thereof

Abstract

The invention belongs to the field of food and specifically relates to anti-aging nutritional noodles. The anti-aging nutritional noodles are prepared from the following raw materials in parts by weight: 65-70 parts of whole wheat flour, 10-15 parts of millet, 10-15 parts of celery, 9-10 parts of high-fiber sorghum flour, 10-15 parts of glutinous rice flour, 1-7 parts of sweet potatoes, 5-10 partsof artemisia seed gum, 10-12 parts of konjac flour, 4-7 parts of black beans, 5-8 parts of dried small shrimps, 1-3 parts of Chinese wolfberries and 0.5-1 part of dendrobium officinale. According tothe anti-aging nutritional noodles, the black beans, the dendrobium officinale and the Chinese wolfberries are added to the noodles, so the nutrient components of traditional noodles are reserved, simultaneously the anti-aging nutritional noodles with unique flavor, rich nutrients, easy absorption, simple and diverse edible methods and easy storage are prepared, and also the problems of poor toughness and poor boiling fastness of the noodles in the prior art are solved. The anti-aging nutritional noodles have the immunity-enhancing, anti-fatigue and anti-aging effects by frequent consumption.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to anti-aging nutritional noodles and a preparation method thereof. Background technique [0002] There are various types of noodles sold in the market today, generally using traditional flour and methods to produce noodles. With the continuous improvement of urban and rural living standards in my country, the raw material quality, nutrition and taste of noodles produced are far from modern enough. What people want. [0003] Noodles have been a staple food that people have always liked to eat since ancient times. In China, there are many types of noodles such as fried noodles, stewed noodles, belt noodles, pulled noodles, and sliced ​​noodles. The taste of dull noodles is changing. But these noodles often have a single ingredient, which can only satisfy the hunger, and have deficiencies in nutrition and health care. And in the production process of noodles, because flour is processe...

AI Technical Summary

Problems solved by technology

However, these noodles often have a single ingredient, which can only satisfy the hunger, and have deficiencies in nutrition and health care.

Moreover, in the production process of noodles, due to the severe mechanical damage to the starch particles of the flour during the processing of flour, the elastic tendons of the processed noodles become weaker after cooking, and the ductility and chewiness decrease significantly.

It is especially eaten with soup. After the noodles are left in the soup for a long time, the noodles will become soft and lose their elasticity. In severe cases, they will directly turn into batter, which limits the eating time and convenience of noodles.