Red bayberry noodles

Abstract

The invention discloses a bayberry noodle, which is prepared by adding 15-40 kg of raw bayberry juice, 10-35 kg of lemon powder, and 2-15 kg of maltooligosaccharides per 100 kg of flour, and putting the raw materials in the above ratio into a noodle mixing machine for mixing. Evenly, knead into a dough, and send it to a noodle rolling machine to cut into noodles. Because the present invention does not add any chemicals such as essence, preservatives and additives, it does not have any side effects; the produced noodles not only keep the nutritional components contained in red bayberry and the flavor of the original color, but also endow the noodles with a purple-brown and rosy color. Natural color, rich fruit flavor, sweet and sour taste; regular consumption can improve the body's own immunity, effectively eliminate various lesions in the human body, balance human body functions, and achieve the effects of strengthening the body and prolonging life.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of noodles containing raw bayberry juice. Background technique [0002] Waxberry is rich in Zhejiang, Fujian, Jiangsu, Jiangxi, Hunan and other provinces. It is a rare fruit and an aromatic plant with both medicine and food. The fruit is sweet and sour, juicy, rich in flavor, rich in protein, organic acid, iron, magnesium , copper, vitamin C, citric acid and bayberry polyphenols and other beneficial ingredients. Myricetin polyphenols include anthocyanins, flavonols, flavonoids, gallic acid, protocatechuic acid, etc. The characteristic of bayberry polyphenols is the molecular structure of these compounds It contains more phenolic hydroxyl groups, which has various functions such as scavenging free radicals, anti-oxidation, anti-thrombosis, anti-tumor, anti-inflammatory and anti-bacterial. Regular consumption can enhance human immunity, prevent and resist diseases, and improve health and...

AI Technical Summary

Problems solved by technology

But red bayberry edible seasonal performance and storage resistance are relatively poor, although prior art has many researches on the fresh-keeping aspect of red bayberry, its fresh-keeping time generally also can only be about a week, and taste unavoidably deteriorates, can not satisfy people's daily edible requirement

Therefore, the deep processing products of various red bayberries can be developed, such as foods such as red bayberry preserves, red bayberry juice, red bayberry wine and canned bayberry. and rich nutrients are damaged to a certain extent, and cannot be eaten frequently

Noodles are one of people's favorite foods, and they are often eaten. Among the many noodle families, there are only a handful of noodles with health care functions, and noodles made from bayberry juice mixed with flour have not yet been published in the literature.