Vegetable noodles and making method thereof

Abstract

The invention relates to the technical field of cooked wheaten food processing and aims to provide vegetable noodles rich in nutrition and a making method thereof. The technical scheme adopted by theinvention is as follows: the vegetable noodles are made from, by weight, the following raw materials: 80 parts of flour, 1 part of edible alkali or 0.5 part of edible salt, 10-12 parts of water and 10-12 parts of fresh vegetable juice, wherein the fresh vegetable juice is made, by weight, by mixing and pulping the following materials: 2 parts of tomatoes, 1 part of spinach, 1 part of celery, 0.5 part of leek and 0.5 part of water. The vegetable noodles improve the dietary structure and are rich in nutrition, bright in color or luster, green and safe.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to vegetable noodles and a preparation method thereof. Background technique [0002] Vegetables refer to a class of plants or fungi that can be cooked and cooked to become food. Vegetables are one of the indispensable foods in people's daily diet, and can provide nutrients such as vitamins and minerals necessary for the human body. According to statistics , 90% of the essential VC and 60% of the VA come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health. Noodles are a traditional staple food in our country, which are deeply loved by consumers and occupy a relatively large proportion in my country's grain structure. However, at present, the types of noodles on the market are single, and their nutritional composition is single, which is increasingly unable to meet the growing consumption...

AI Technical Summary

Problems solved by technology

Noodles are a traditional staple food in our country, which are deeply loved by consumers and occupy a relatively large proportion in my country's grain structure. However, at present, the types of noodles on the market are single, and their nutritional composition is single, which is increasingly unable to meet the growing consumption needs of consumers.