Noodles matched and combined with various nutrients and production method of noodles

Abstract

The invention discloses noodles matched and combined with various nutrients and a production method of the noodles. The noodles are prepared from 76% of flour, 21% of water, 0.46% of quinoa, 0.39% of black sesame powder, 0.25% of millet flour, 0.05% of egg powder, 0.05% of beef powder, 0.05% of pork liver powder, 0.05% of cod powder, 0.05% of walnut powder, 0.33% of Chinese yam powder, 0.33% of spinach powder, 0.33% of carrot powder, 0.33% of tomato powder and 0.33% of broccoli powder. According to the present invention, the black sesame powder, the millet flour, the egg powder, the beef powder, the pork liver powder and other raw materials are combined with the flour and water to prepare the noodles with different tastes, texture and nutrients, the noodles can meet eating requirements of eaters with different preferences, the various tastes are prepared to be sequentially eaten from Monday to Sunday, not only the poor eating experience caused by the same taste is avoided, but also different nutritional ingredients can be supplemented, and the noodles with different tastes are packaged independently, so that the situations that the noodles are loose and soft, are adhered with bacteria and the like are effectively avoided.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a noodle with various nutritional combinations and a production method thereof. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be used as a staple food or as a fast food. It has long been accepted and loved by people all over the world. A food made by pressing or rolling or stretching into slices and then cutting or pressing, or by rubbing, pulling, pinching, etc., into strips or small slices, and finally boiled, fried, braised, or fried , a variety of varieties, extremely rich local characteristics. [0003] Existing family edible noodles generally have one taste, the taste is relatively single, and the nutritional components are also less, which affects the eating experience of the eater, a...

AI Technical Summary

Problems solved by technology

[0003] Existing family edible noodles generally have one taste, the taste is relatively single, and the nutritional components are also less, which affects the eating experience of the eater, and cannot supplement various nutritional components for the user, and the amount of a pack of noodles is relatively large. Too much, cannot be eaten at one time, and long-term storage is prone to softening and bacterial growth, which not only affects the taste of noodles, but may also cause adverse reactions such as diarrhea in users, and traditional noodle production is generally semi-automatic combined with manual production, and noodles need long-term exposure In the air, and manual operation is required, bacteria are easy to adhere to, and during the existing drying process, the nutrient content is easily lost due to the high temperature, thereby reducing the nutrient content of the noodles. Therefore, the present invention designs a multi-type noodle Noodles with nutritional combination and production method thereof to solve problems in the prior art