Health-care noodles containing canna edulis ker and processing method thereof

Abstract

The invention discloses health-care noodles containing canna edulis ker and a processing method thereof. The health-care noodles containing the canna edulis ker, provided by the invention, are prepared by adding 5-50 parts of canna edulis ker starch and 0.1-1 part of alkaline powder into every 100 parts of flour. The processing method comprises the following steps: mixing the canna edulis ker starch, the flour and the alkaline powder according to the proportion of the formula, and adding clean water, wherein the proportion of the clean water to mixed powder is 5:2; putting the mixture into a dough mixer to be blended evenly, mixing the mixture into a dough, curing the dough for 30 minutes at the environment of 25 DEG C and the humidity of 30%, sending the dough to a noodle press to be pressed into a flat cake, and cutting the flat cake into strips to make wet noodles; and drying, cutting off and packaging the wet noodles to obtain the health-care noodles containing the canna edulis ker. The processing method comprises the steps of mixing ingredients, mixing flour, curing, tabletting, extending, cutting into strips, drying, cutting off and packaging. Compared with general noodles, the health-care noodles containing the canna edulis ker, disclosed by the invention, are better in mouth feel, are richer in nutrition, are good in product quality, are stable in quality, and are better pleased and welcomed by consumers; at the same time, the health-care noodles containing the canna edulis ker, disclosed by the invention, have the characteristics of simple processing technology and low production cost.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of plantain taro health-care noodles and a processing method thereof, belonging to the field of food processing. Background technique [0002] Traditional noodles are made by adding water to flour, which has a monotonous taste and relatively single nutritional labeling. In recent years, in order to expand the characteristics and nutrition of noodles, a series of multigrain noodles such as corn noodles, buckwheat noodles, oat noodles, konjac noodles, and sweet potato noodles have appeared, as well as some fruit and vegetable noodle varieties. Although there are many varieties, they only focus on General nutrition, but lacks the function of health care and disease prevention, promotion of health, and enhancement of resistance. [0003] Plantain taro has high starch content and less impurities such as protein, fat and ash. It is most beneficial to eat it as a health food. (For example: ...

AI Technical Summary

Problems solved by technology

[0002] Traditional noodles are made of flour and water, which has a monotonous taste and relatively simple nutrients

In recent years, in order to expand the characteristics and nutrition of noodles, a series of multigrain noodles such as corn noodles, buckwheat noodles, oat noodles, konjac noodles, and sweet potato noodles have appeared, as well as some fruit and vegetable noodle varieties. Although there are many varieties, they only focus on General nutrition, but lack of health care, disease prevention, health promotion, and resistance enhancement