The invention discloses a konjac and
moringa oleifera noodle and a
processing technique thereof. The konjac and
moringa oleifera noodle comprises, by
mass, 90-120 parts of flour, 0.1-0.2 part of alkali, 1-2 parts of
moringa oleifera
powder, 1-3 parts of salt, 1-5 parts of konjac
powder and 35-50 parts of water. The
processing technique of the konjac and moringa oleifera noodle comprises the steps of material preparation, dough kneading, dough curing,
continuous rolling,
slicing,
drying,
slicing, metering and packaging. The konjac and moringa oleifera noodle made with the method is good in surface effect, smooth, bright in color and lustre and free of
odor, breakage and twisting are avoided after the noodle is placed in water, the noodle is not sticky to teeth after being eaten, capable of being bitten repeatedly, high in elasticity, good in taste and not spicy, and has the faint scent of konjac and freshness of moringa oleifera. Compared with traditional noodles, the konjac and moringa oleifera noodle has the advantages that the noodle has comprehensive nutrients, and can prevent
obesity, reduce blood glucose and blood fat, boost
immunity and prevent
osteoporosis after being eaten for a long time, and the health-care function is remarkable.