Fruit and vegetable coarse cereal noodles

Abstract

The present invention discloses fruit and vegetable coarse cereal noodles which consist of the following raw materials in parts by weight: 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 10-20 parts of pineapples, 10-16 parts of mangoes, 10-16 parts of litchi fruits, 10-20 parts of spinach, 15-25 parts of tomatoes, 15-25 parts of carrots, 10-20 parts of eggs, 3-5 parts of table salt and 100-160 parts of water. The fruit and vegetable coarse cereal noodles are rich in nutrition, good in taste and easy to digest, and has effects in regulating jaded appetite indigestion with the addition of sorghum, buckwheat, soybeans and other coarse cereals and various fruits and vegetables. The fruit and vegetable coarse cereal noodles are suitable for the majority of people to eat.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of fruit and vegetable miscellaneous grain noodles. Background technique [0002] Noodles are popular and loved by people as a fast food product. In order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Adding whitening agents and eating food with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people. [0003] In order to increase the mouthfeel of noodles made of wheat flour, the prior art has disclosed a variety of noodles with other ingredients added, such as adding ingredients such as fruits, vegetables, egg whites, puffed rice or puffed beans to wheat flour can incr...

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. In order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Because of the addition of whitening agents, eating alum food will hinder the brain's absorption of calcium and iron, especially for children's brain development will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly people