阅读说明：本技术 一种保健芋头面条的加工方法 (Processing method of health-care taro noodles ) 是由 蒋寿春 于 2018-07-19 设计创作，主要内容包括：本发明公开了一种用芋头制作面条加工的方法,其原料为：小麦粉占76～80％,小米粉占10～12％,玉米粉12～16％,芋头2～3％。生产方法是：先将芋头用冷水浸泡、去皮、洗净、切片、断拉后,在150－220℃的烘箱内烘干,然后粉碎成颗粒大小为200－400目的芋头粉。按一定比例小麦粉、小米粉、玉米粉和芋头粉混合后,加入适量的含碘盐和水分,上面条机加工成形,晾干,包装即为成品,供人们食用。生产本产品的原料充足、生产方法简单、易操作、食用方便。(The invention discloses a processing method of noodles made of taro, which comprises the following raw materials of 76-80% of wheat flour, 10-12% of millet flour, 12-16% of corn flour and 2-3% of taro, wherein the production method comprises the steps of soaking taro in cold water, peeling, cleaning, slicing, breaking, drying in an oven at 220 ℃ with 150-mesh flour, crushing into 400-mesh taro powder with the particle size of 200-mesh flour, mixing the wheat flour, the millet flour, the corn flour and the taro powder according to proportion, adding a proper amount of iodized salt and water, processing and forming on a noodle maker, airing and packaging to obtain a finished product.)

The processing method of taro noodles is characterized in that wheat flour accounts for 76-80%, millet flour accounts for 10-12%, corn flour accounts for 12-16%, and taro accounts for 2-3%.

2. The processing method of taro noodles as claimed in claim 1, wherein the taro noodles are prepared by soaking taro in cold water, peeling, cleaning, slicing, breaking, oven drying in an oven at 220 deg.C and 150-.

Technical Field

The invention relates to kinds of health-care flour food, in particular to a processing method for preparing kinds of edible noodles by taro.

Background

The modern society science and technology progress and the economic society development, people's living standard is higher and higher, the requirement of health nutrition and health care is higher and higher, let people oneself match the food to carry on nutrition and health care, it is not suitable for the fast pace of modern life, make kinds of health food with multiple use, have solved the care worries after their life, increase the nutrition and removed the disease, taro, alias taro, it is tuber of taro of Araceae, taro nutrient component is a large amount of starch (account for more than 70%), secondly protein, fat, calcium, phosphorus, iron and microelement, and carotene, vitamin B1, B2, C, etc.

Disclosure of Invention

The invention aims to provide health-care taro noodles, which contain rich starch (accounting for more than 70 percent), protein, fat, calcium, phosphorus, iron, trace elements, carotene, vitamins B1, B2, C and the like, have the effects of eliminating tuberculosis, reducing stagnation, cleaning teeth, preventing decayed teeth and protecting teeth.

health-care taro noodles are prepared from (by weight) wheat flour 76-80%, millet flour 10-12%, corn flour 12-16% and taro 2-3% by soaking taro in cold water, peeling, cleaning, slicing, breaking, oven drying at 220 deg.C in an oven with 150-.

Examples

The raw materials for producing the taro noodles are as follows: 77% of wheat flour, 10% of millet flour, 11% of corn flour and 2% of taro.

Soaking taro in cold water, peeling, cleaning, slicing, breaking, drying in an oven at 220 ℃ with 150-.