Michelia alba color noodles and preparation method thereof

Abstract

The invention discloses michelia alba color noodles. The noodles are prepared through wheat flour, edible water and edible salt, wherein the ratio of wheat flour to edible water is (25-35):1; the ratio of wheat flour and added edible salt is 100:(1-3); the wheat flour is formed by grinding and mixing 25-35 parts by weight of Shannong 26-2, 25-35 parts by weight of Suixuan 101, and 30-50 parts by weight of Fanmai-8. Compared with noodles in the prior art, the michelia alba color noodles have the advantages that the FSV and the peak viscosity of the used wheat flour are high; in addition, the gray level of the wheat flour is low, and the color is bright; the noodles prepared through the abovementioned wheat flour are provided with michelia alba color without using an additive for improving the brightness and the color; the noodles are milk white, high in transparence, and soft and smooth in taste; the wet noodles are high in anti-browning performance; in addition, the noodles prepared through the preparation method meets the demand on high elasticity without using a fiber-strengthening agent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to magnolia white noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and are a traditional food in our country. It has a history of more than 4,000 years of production and consumption, accounting for about 40% of wheat consumption. Afterwards, they are pressed or rolled into slices and then cut into slices. Noodles are easy to make and convenient to eat. They are one of the most common staple foods in China, second only to steamed buns and rice. With the improvement of people's living standards, the types of noodles are also increasing, and people's demand for noodle quality is also increasing. Therefore, improving the quality of noodles has become the main task of researchers and noodle companies, and noodles are mostly made of wheat. Made from flour, the quality of the flour directly affects the quality of the n...

AI Technical Summary

Problems solved by technology

At present, most of the noodles on the market are made of ordinary flour. The noodles produced have poor color transparency and poor elasticity, which affects the comfort of the taste. At the same time, the anti-browning ability of the noodles cannot meet the demand.

In order to increase the freshness of noodles and enhance the strength of noodles, additives and gluten-enhancing agents are often added to existing noodles, and the intake of these substances will cause certain damage to the human body.

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