Nutritional noodles with flavor characteristics of ottelia acuminata and a preparation method thereof

Abstract

The present invention discloses nutritional noodles with flavor characteristics of ottelia acuminata and a preparation method thereof. The noodles are made from the following raw materials: flour, ottelia acuminata, lion's mane mushroom, Pu'er tea, roselle fruit, coconut powder, Chinese wolfberry shoot, Gynura cusimbua, purple asparagus, grape seed powder, nostoc commune, testa fabae, radix angelicae dahuricae and cudweed herb, etc. The beneficial effects of the noodles are: capability of providing sanitarian effects in clearing liver, improving vision and moistening lung to arrest cough with the addition of ottelia acuminata as a rare wild vegetable, delicate fragrance, and fresh, sweet and delicious taste. In addition, the noodles also have certain health benefits in strengthening waist and tonifying kidney, retaining youthful looks and maintaining beauty attributed to the addition of a variety of Chinese herbal ingredients.

Description

field of invention [0001] The invention relates to the field of food processing, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of common food that people like, because they are easy to make, easy to eat, nutritious, easy to digest, and can be staple food and fast food, they are more and more popular and liked by people. Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack Health care and disease prevention, promote health, enhance the efficacy of resistance. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspec...

AI Technical Summary

Problems solved by technology

Due to the monotonous taste and single nutritional content of traditional noodles, in recent years, in order to expand the characteristics and nutrition of noodles, buckwheat noodles, corn noodles, mung bean noodles and other types have appeared. Although the varieties have increased, most of them only focus on general nutrition and lack The effect of health care and disease prevention, promotion of health, and enhancement of resistance

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet people's needs in terms of types, nutrition, food health effects, etc.