Kudzuvine root health preserving fine dried noodle and processing method thereof

Abstract

The invention discloses a kudzuvine root health preserving fine dried noodle and a processing method thereof. Raw materials for the kudzuvine root health preserving fine dried noodle comprise, by weight, 70 to 80 parts of strong flour, 30 to 40 parts of kudzuvine root, 3 to 5 parts of cassia seeds, 10 to 15 parts of freeze-dried powder of Chinese yam, 5 to 10 parts of freeze-dried powder of hawthorn fruit, 3 to 5 parts of freeze-dried powder of balsam pear, 10 to 15 parts of freeze-dried powder of mulberry leaves, 5 to 10 parts of sweet potato powder, 3 to 5 parts of walnut, 4 to 6 parts of pumpkin, 30 to 35 parts of purple sweet potato juice and 3 to 5 parts of salt. According to the invention, a formula for the kudzuvine root health preserving fine dried noodle is reasonable, natural color and flavor of the kudzuvine root health preserving fine dried noodle can be maintained on the basis that a pigment and a color protection agent are not used, the health property and organoleptic quality of the fine dried noodle are improved, and the fine dried noodle has the effects of clearing heat, removing toxins, inhibiting bacteria, eliminating inflammation and reducing blood pressure and blood sugar and contains abundant starch, mineral water substances, vitamins and 18 amino acids.

Description

technical field [0001] The invention relates to kudzu root health-preserving dried noodles and a processing method thereof, belonging to the field of food processing. Background technique [0002] At present, the dried noodles that people eat are mainly made of flour. Due to the high processing precision, many nutrients in the flour are lost, resulting in extremely low nutritional content in the dried noodles. With the improvement of people's living standards, the requirements for the nutrition and taste of dried noodles Higher; while adding color-protecting agent or pigment, although the change of noodle color can be effectively controlled, the addition of chemical reagents will not only destroy the original flavor of dried noodles, increase production costs, and may lead to unsafe factors. Contents of the invention [0003] In order to alleviate the deficiencies and defects of the prior art, the object of the present invention is to provide a kind of kudzu root health-pr...

AI Technical Summary

Problems solved by technology

[0002] At present, the dried noodles that people eat are mainly made of flour. Due to the high processing precision, many nutrients in the flour are lost, resulting in extremely low nutritional content in the dried noodles. With the improvement of people's living standards, the requirements for the nutrition and taste of dried noodles At the same time, adding color-protecting agents or pigments can effectively control the color change of noodles, but the addition of chemical reagents will not only destroy the original flavor of noodles, increase production costs, and may lead to unsafe factors.

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