Five-cereal and vegetable nutritious mixian and making method thereof

Abstract

The invention discloses five-cereal and vegetable nutritious mixian and a making method thereof. The five-cereal and vegetable nutritious mixian comprises raw materials in parts by weight as follows:2-10 parts of mung bean flour, 3-12 parts of spinach powder, 2-9 parts of millet flour, 3-12 parts of pumpkin powder, 2-10 parts of red bean flour, 3-12 parts of purple sweet potato flour and 15-40 parts of rice flour. The making method of the five-cereal and vegetable nutritious mixian comprises the following steps: (1) material preparation and mixing; (2) water adding and uniform stirring; (3) strip preparation and cutting at fixed length; (4) placement in an aging room; (5) cooling with cold water and strip loosening; (6) drying; (7) packaging; (8) warehousing of finished products. The rawmaterials are collocated scientifically and reasonably, mixian is rich in nutrition and better in taste, and large-scale mechanical production is facilitated; compared with independent five-cereal mixian or vegetable mixian, the five-cereal and vegetable nutritious mixian is higher in nutrition value, more balanced in nutrition and richer in taste, different nutrition intake can be realized by eating different collocations of five-cereal flour and vegetable powder, different nutritional requirements can be met, intake of nutrients is balanced, and healthy diet requirements are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious rice noodle with five grains and vegetables and a preparation method thereof. Background technique [0002] Rice noodles, a traditional Chinese snack. [0003] Rice noodles are made of rice. They are long strips, round in cross section, white in color and tough. They are boiled in boiling water for a while, then taken out and put into broth, usually mixed with chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil, Meat sauce, served hot. Vermicelli is similar to it, but the taste is different. [0004] In the ancient cookbook "Shici", rice noodles are recorded as "charm". People are used to calling rice noodles "physalis rice noodles", "sour noodles", "dry rice noodles" and "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc. It has the characteristics of rapid and uniform ripening, is resistant to cooking, ref...

AI Technical Summary

Problems solved by technology

[0005] Along with the raising of people's quality of life and to the needs of healthy and nutritious food, present rice noodle generally exists serious homogeneity, simplification, although Chinese patent also discloses some rice noodle technical schemes, but the rice noodle made of production technology and different raw materials is different The taste and nutritional value are different. In order to meet the current market demand, more rice noodles with different raw material formulas need to be developed to meet the needs of different groups. Therefore, the problems of the produced rice noodles are single nutritional value and poor taste.