Nutritional health-care and health-preserving noodles and preparation method thereof

Abstract

The invention discloses nutritional health-care and health-preserving noodles and a preparation method thereof. The noodles comprise the raw materials in parts by weight: 100-300 parts of flour, 5-30parts of passiflora edulis, 10-50 parts of celery, 4-30 parts of edible salt, 1-10 parts of lotus plumule, 2-25 parts of hawthorn, 10-50 parts of konjac powder, 2-20 parts of lotus leaf, 5-40 parts ofteasel gourd, 3-30 parts of yolk, 5-35 parts of pumpkin powder, 2-20 parts of oat kernel, 0.5-10 parts of poria cocos and 30-70 parts of tartary buckwheat. The passiflora edulis, celery, lotus leaf and teasel gourd are washed cleanly and juiced to produce a mixture A; the mixture A is stirred with other raw materials, and then the obtained mixture is sterilized and packed after curing, rolling, slitting, drying and cutting. The prepared noodles have the advantages of smooth, glittering and translucent surface, no breaking, no leaching, no sticking and no pulping when being boiled for long time, have smooth, mellow, full, tough, chewy, non-stiffing, soft and palatable mouthfeel, have certain health-care effects such as reducing blood pressure and losing weight, and have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritional and health-preserving noodle and a preparation method thereof. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. Beloved, on the other hand, middle-aged and elderly people have difficulty digesting hard food because of their chewing function and gastrointestinal digestion function, so their daily staple food prefers pasta, and noodles are one of them. There are many patterns and varieties. Such as sliced ​​noodles in Shanxi, fried noodles in Beijing, ramen in Lanzhou, cold noodles in Nort...

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. Beloved, on the other hand, middle-aged and elderly people have difficulty digesting hard food due to their chewing function and gastrointestinal digestion function, so their daily staple food prefers pasta, and noodles are one of them.