Green tea ultramicro-powder added healthcare color-protected noodles and preparation method thereof

Abstract

The invention discloses green tea ultramicro-powder added healthcare color-protected noodles. The noodles are prepared from the following raw materials in parts by weight: 100-116 parts of flour, 3-5 parts of red dates, 1-2 parts of dried tangerine peel, 1-2 parts of ophiopogon roots, 0.4-0.6 part of Zornia cantoniensis, 0.2-0.3 part of caryophyllaceous ginseng, 1-2 parts of astragalus roots, 0.6-0.8 part of radix isatidis, 0.4-0.5 part of verbena, 0.3-0.4 part of four-leaf clover, 0.2-0.3 part of sodium alginate, 2-3 parts of green tea ultramicro-powder, 0.018-0.026 part of zinc gluconate, 0.01-0.03 part of sodium copper chlorophyllin, 1-2 parts of edible salt and an appropriate volume of water and oil. The noodles disclosed by the invention have the advantages that the color and luster are emerald green and uniform, the appearance is neat, the surface is fine and smooth, the chewiness, hardness and elasticity are all appropriate, the noodles have the unique flavor of tea, and the hardness, acidity and color of the noodles are all better than those of the control in 240 days.

Description

technical field [0001] The invention mainly relates to health-care and color-protecting noodles added with ultrafine green tea powder, which belongs to the field of food. Background technique [0002] Ultrafine green tea powder is usually made from tender raw fresh leaves through multiple processes such as greening, cooling, dehydration, compound drying, and combined crushing. Because of its emerald green color, fine powder, and good solubility, it has become an excellent food additive and is known as "the food of the 21st century". Existing studies have shown that the leaching rate of active ingredients in ultra-finely pulverized tea leaves has increased, and the composition and content of volatile flavor substances have not changed; good dispersibility and solubility are conducive to the digestion and absorption of active ingredients; tea contains more natural antioxidants Phenol can prolong the shelf life of food, and it can be prepared and processed into various fun...

AI Technical Summary

Problems solved by technology

However, in the process of processing, especially under the conditions of humidity and heat, the phenomenon of green tea food loss is very serious, which greatly reduces its commodity value.