Small-molecular healthy health-preserving noodles and preparation method thereof

Abstract

The present invention discloses a The noodle comprises the following components: wheat flour, medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata), edible salt, dietary alkali, animal collagen, an egg liquid mixture (fresh chicken and duck eggs) and drinking water, and the components are mixed to prepare the healthy and nutritious noodle, and the healthy and nutritious noodle is prepared by mixing the wheat flour, the medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata). The preparation method has the beneficial effects that the wheat flour is used as a main material, and small molecule auxiliary materials are added into the flour, so that nutritional ingredients of the noodles are increased, and traditional single noodles are changed into comprehensive noodle food with multiple matched elements. The small-molecule auxiliary materials solve the problem that the small-molecule auxiliary materials are particles which are difficult to promote decomposition of the digestive system in the chewing process, the size of the food particles directly affects the contact surface of digestive enzymes in the digestive system on the food surface, the mixed contact decomposition of the digestive enzymes on the food is enhanced, and the absorption of the digestive wall of the human body is promoted. The noodles have the advantages of being good in taste, chewy, free of paste soup and rich in nutrition.

Description

Technical field: [0001] The invention belongs to the technical field of noodles, and in particular relates to a small-molecule medicine and food homologous food supplement, healthy noodles and a preparation method thereof. Background technique: [0002] With the continuous improvement of the economic level, people have higher and higher requirements for the quality of life, which is embodied in clothing, food, housing, transportation and other aspects. Noodles originated in China and are a staple food that is easy to make and easy to eat. It can also be used as fast food. Noodles are a kind of dough made from grain or bean flour and water, and then either pressed or rolled or stretched into slices and then cut or pressed, or made into strips by rubbing, pulling, kneading, etc. (or narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, or fried. [0003] The nutrition of traditional noodles is monotonous and insufficient, the ratio of flour and...

AI Technical Summary

Problems solved by technology

[0003] The nutrition of traditional noodles is monotonous and insufficient, the ratio of flour and auxiliary materials cannot meet the basic properties and taste of noodles, and the accuracy of auxiliary materials cannot meet the requirements of noodle quality, and the controllability of the production process is poor, which affects product quality. Therefore, the present invention provides a small The processing and preparation method of molecular medical and food homologous food materials and auxiliary materials can solve the above problems. At the same time, it has increased the amount of dietary fiber, reduced the starch calories in wheat flour, and can increase the food tonic effect of medicinal and food homologous materials.

Images