CN108850823A - A kind of high-quality Moringa noodles and preparation method thereof - Google Patents
A kind of high-quality Moringa noodles and preparation method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000220215 Moringa Species 0.000 title claims abstract 22
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 241000209140 Triticum Species 0.000 claims abstract description 34
- 235000021307 Triticum Nutrition 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 15
- 229920001592 potato starch Polymers 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 229920001184 polypeptide Polymers 0.000 claims description 6
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
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- 244000179886 Moringa oleifera Species 0.000 description 70
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
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- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000517 effect on sleep Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to noodles preparation technical field, especially a kind of high-quality Moringa noodles and preparation method thereof use moringa powder and wheat flour for raw material, according to mixing gelatinization and face, tabletting slitting, totally four steps are processed into noodles for drying, and preparation process is simple, it is easy to accomplish batch production, remarkable in economical benefits, the noodles are being rich in nutrition, palatability is good, are easy to pipe intestinal digesting, are suitable for a variety of crowds, furthermore, the effect of long-term consumption has enhancing development, improves immunity.
Description
Technical field
Noodles preparation technical field of the present invention, especially a kind of high-quality Moringa noodles and preparation method thereof.
Background technique
Noodles are the main screens in people's daily life, and extremely weight is occupied in the food configuration of the northern area of China
Status, also occupy certain ratio in Central China, southwest and the food configuration of East China, the kind of noodles is because of processing
The difference of method can be divided into dried noodles, wet noodles and aspect just.
Moringa, also known as drumstick tree are perennial tropical deciduous trees, originate in north India, and there are 14 kinds in the whole world, existing
Also there are a large amount of plantations in China.Moringa is rich in several mineral materials, vitamin, 20 kinds of amino acid, 46 kinds of antioxygen elements and 36 kinds of natures
Anti- inflammation body has hypoglycemic, lipid-loweringing, decompression, antitumor, anti-oxidant, defaecation, diuresis, expelling parasite, improvement sleep and other effects, for a long time
It is edible to enhance immune function of human body, it delays senescence, prevention disease, sufficient nutrition can be provided for consumer.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of high-quality Moringa noodles and
Preparation method,
A kind of high-quality Moringa noodles, raw material are in parts by weight：5~10 parts of leaf of Moringa powder, 80~100 parts of wheat flour.
The raw material is in parts by weight：8 parts of leaf of Moringa powder, 92 parts of wheat flour.
The leaf of Moringa powder is dried under the conditions of placing it in 40~60 DEG C of temperature to water by picking fresh leaf of Moringa
Dividing content is 40~50%, after being cooled to room temperature, and is put into the saline solution that concentration is 3~5% and impregnates 3~5min, blade is fished out
Out, tiling sets and dries in the air on bamboo sieve to 3~5d, is sent into pulverizer and crushes, crosses 50~80 meshes.
Contain 5~10% hardening agents in the saline solution, the hardening agent is by tomato leaf juice, garlic juice, sodium alginate, soybean
Polypeptide, sucrose composition.
The hardening agent raw material is tomato leaf juice 40~60%, garlic juice 20~30%, alginic acid by weight percentage
Sodium 2~5%, soya-bean polypeptides 1~3%, sucrose 5~10%, surplus are water.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 5~10% of wheat flour weight, and the content of potato starch is wheat flour weight
10~15%.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in 10~20min of stir process in blender, stand
It is gelatinized 1.5~2.5h, obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour is added, 10~15min of stir process is in soybean residue to it
The loose particles of shape, and when holding after agglomerating soft rubbing in loose little particle, 10~15min of curing is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 70~90min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：(2~6).
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：33~38 DEG C, humidity is 70~75%；The low temperature and low humidity condition is：18~23 DEG C, humidity be 60~
65%.
During tabletting slitting, by dough be pressed into thickness it is uniform, it is flat and smooth, without it is broken just, without hole, bubble-free
Dough sheet, then be switched into item.
Beneficial effect
1. being adjusted by the dosage to leaf of Moringa powder and wheat flour, leaf of Moringa perfume (or spice) is enabled effectively to incorporate noodles
In, so that noodles give out unique fragrance during the cooking process, promote the appetite of people, it is full of nutrition compared to conventional noodles,
In good taste, health-care effect is also more prominent；In addition, so that becoming easy with the stirring of face stage, being shortened by the optimization to dosage
Mixing time improves production efficiency, avoids mixing time is too long from causing loss of moist excessive, caused dough is really up to the mark；
2. by the way that konjaku flour and potato starch are added in wheat flour, so that triple interaction, compared to using it
Middle one or two, it is obtained noodles high resilience, tasty and refreshing, tooth is not sticked, palatability and slickness are also more prominent, and color is also more
It is uniform, bright.
3. can improve the palatability of noodles by the way that hardening agent is added in water, improve the nutritive value of noodles, especially
Improvement to the mechanical characteristic of noodles, so that noodles surface is smooth, high resilience, strip-breaking rate is lower than 5% during the cooking process.
4. protecting tide using high temperature and humidity, low temperature and low humidity and being dried, the boiling water absorption rate and dry matter of noodles are reduced
Rate is lost, the elasticity and toughness of noodles are improved, avoids occurring muddy soup phenomenon, the quality of the noodles effectively improved when boiling.
5. the present invention use moringa powder and wheat flour for raw material, is cut according to mixing gelatinization and face, tabletting, dries totally four
A step is processed into noodles, and preparation process is simple, it is easy to accomplish batch production, remarkable in economical benefits, the noodles are being rich in nutrition, suitable
Mouth property is good, is easy to pipe intestinal digesting, is suitable for a variety of crowds, in addition, long-term consumption, has enhancing development, improves and is immunized
The effect of power.
Specific embodiment
Tuberculosis specific embodiment is limited technical solution of the present invention is further below, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of high-quality Moringa noodles, raw material are in parts by weight：Leaf of Moringa powder 5kg, wheat flour 80kg.
The leaf of Moringa powder is dried under the conditions of placing it in 40 DEG C of temperature to moisture and is contained by picking fresh leaf of Moringa
Amount is 40%, after being cooled to room temperature, and is put into the saline solution that concentration is 3% and impregnates 3min, blade is pulled out, and tiling is set on bamboo sieve
It dries in the air to 3d, is sent into pulverizer and crushes, cross 50 meshes.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 5% of wheat flour weight, and the content of potato starch is the 10% of wheat flour weight.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in stir process 10min in blender, stand gelatinization
1.5h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, stir process 10min, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, curing 10min is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 70min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：2.
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：33 DEG C, humidity 70%；The low temperature and low humidity condition is：18 DEG C, humidity 60%.
Embodiment 2
A kind of high-quality Moringa noodles, raw material are in parts by weight：Leaf of Moringa powder 10kg, wheat flour 100kg.
The leaf of Moringa powder is by picking fresh leaf of Moringa, and drying to moisture contains under the conditions of placing it in temperature 60 C
Amount is 50%, after being cooled to room temperature, and is put into the saline solution that concentration is 5% and impregnates 5min, blade is pulled out, and tiling is set on bamboo sieve
It dries in the air to 5d, is sent into pulverizer and crushes, cross 80 meshes.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 10% of wheat flour weight, and the content of potato starch is wheat flour weight
15%.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in stir process 20min in blender, stand gelatinization
2.5h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, stir process 15min, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, curing 15min is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 90min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：6.
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：38 DEG C, humidity 75%；The low temperature and low humidity condition is：23 DEG C, humidity 65%.
Embodiment 3
A kind of high-quality Moringa noodles, raw material are in parts by weight：Leaf of Moringa powder 8kg, wheat flour 92kg.
The leaf of Moringa powder is by picking fresh leaf of Moringa, and drying to moisture contains under the conditions of placing it in temperature 50 C
Amount is 45%, after being cooled to room temperature, and is put into the saline solution that concentration is 4% and impregnates 5min, blade is pulled out, and tiling is set on bamboo sieve
It dries in the air to 4d, is sent into pulverizer and crushes, cross 60 meshes.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 8% of wheat flour weight, and the content of potato starch is the 12% of wheat flour weight.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in stir process 15min in blender, stand gelatinization
2h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, stir process 10min, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, curing 15min is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 80min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：3.
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：35 DEG C, humidity 73%；The low temperature and low humidity condition is：22 DEG C, humidity 62%.
Embodiment 4
A kind of high-quality Moringa noodles, raw material are in parts by weight：Leaf of Moringa powder 6kg, wheat flour 85kg.
The leaf of Moringa powder is by picking fresh leaf of Moringa, and drying to moisture contains under the conditions of placing it in temperature 45 C
Amount is 45%, after being cooled to room temperature, and is put into the saline solution that concentration is 5% and impregnates 5min, blade is pulled out, and tiling is set on bamboo sieve
It dries in the air to 3~5d, is sent into pulverizer and crushes, cross 50 meshes.
In the saline solution contain 5% hardening agent, the hardening agent raw material be by weight percentage tomato leaf juice 40%,
Garlic juice 20%, sodium alginate 2%, soya-bean polypeptides 1%, sucrose 5%, surplus are water.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 5% of wheat flour weight, and the content of potato starch is the 15% of wheat flour weight.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in stir process 20min in blender, stand gelatinization
1.5h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, stir process 10min, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, curing 15min is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 70min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：5.
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：38 DEG C, humidity 70%；The low temperature and low humidity condition is：23 DEG C, humidity 60%.
Embodiment 5
A kind of high-quality Moringa noodles, raw material are in parts by weight：Leaf of Moringa powder 7kg, wheat flour 93kg.
The leaf of Moringa powder is by picking fresh leaf of Moringa, and drying to moisture contains under the conditions of placing it in temperature 60 C
Amount is 43%, after being cooled to room temperature, and is put into the saline solution that concentration is 4% and impregnates 3min, blade is pulled out, and tiling is set on bamboo sieve
It dries in the air to 5d, is sent into pulverizer and crushes, cross 70 meshes.
Contain 10% hardening agent in the saline solution, the hardening agent is more by tomato leaf juice, garlic juice, sodium alginate, soybean
Peptide, sucrose composition.
The hardening agent raw material is tomato leaf juice 60% by weight percentage, garlic juice 30%, sodium alginate 5%, big
Beans polypeptide 3%, sucrose 10%, surplus are water.
Contain konjaku flour and potato starch in the wheat flour.
The content of the konjaku flour is the 10% of wheat flour weight, and the content of potato starch is wheat flour weight
10%.
The preparation method of above-mentioned high-quality Moringa noodles, includes the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in stir process 20min in blender, stand gelatinization
2.5h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, stir process 15min, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, curing 15min is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 90min.
The weight ratio of leaf of Moringa powder and water is 1 in the step (1)：4.
In step (4) drying course, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein described
High temperature and humidity condition is：33 DEG C, humidity 75%；The low temperature and low humidity condition is：18 DEG C, humidity 65%.
It is important to point out that, above embodiments and test example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (10)
1. a kind of high-quality Moringa noodles, which is characterized in that raw material is in parts by weight：5~10 parts of leaf of Moringa powder, wheat flour 80
~100 parts.
2. high-quality Moringa noodles as described in claim 1, which is characterized in that the raw material is in parts by weight：Leaf of Moringa powder 8
Part, 92 parts of wheat flour.
3. high-quality Moringa noodles as claimed in claim 1 or 2, which is characterized in that the leaf of Moringa powder is fresh by picking
Leaf of Moringa, under the conditions of placing it in 40~60 DEG C of temperature dry to moisture content be 40~50%, after being cooled to room temperature, be put into
3~5min is impregnated in the saline solution that concentration is 3~5%, blade is pulled out, and tiling, which is set, dries in the air on bamboo sieve to 3~5d, is sent into pulverizer
It crushes, crosses 50~80 meshes.
4. high-quality Moringa noodles as claimed in claim 3, which is characterized in that strengthen in the saline solution containing 5~10%
Agent, the hardening agent are made of tomato leaf juice, garlic juice, sodium alginate, soya-bean polypeptides, sucrose.
5. high-quality Moringa noodles as claimed in claim 4, which is characterized in that the hardening agent raw material is by weight percentage
It is tomato leaf juice 40~60%, garlic juice 20~30%, sodium alginate 2~5%, soya-bean polypeptides 1~3%, sucrose 5~10%, remaining
Amount is water.
6. the high-quality Moringa noodles as described in right as required 1 or 2, which is characterized in that in the wheat flour containing konjaku flour and
Potato starch.
7. high-quality Moringa noodles as claimed in claim 6, which is characterized in that the content of the konjaku flour is wheat flour weight
5~10%, the content of potato starch is the 10~15% of wheat flour weight.
8. the preparation method of high-quality Moringa noodles as claimed in claim 1 or 2, which is characterized in that include the following steps：
(1) mixing gelatinization：It takes leaf of Moringa powder and water to be uniformly mixed, is placed in 10~20min of stir process in blender, stand gelatinization
1.5~2.5h obtains Moringa slurry；
(2) and face；Moringa is starched and is added in dough mixing machine, flour, 10~15min of stir process, to it in bean curd scoriform is added
Loose particles, and when holding after agglomerating soft rubbing in loose little particle, 10~15min of curing is stood, Moringa dough is obtained；
(3) tabletting is cut：Dough is tabletted, slitting；
(4) it dries：Noodles are placed in dryer dry 70~90min.
9. the preparation method of high-quality Moringa noodles as claimed in claim 8, which is characterized in that leaf of Moringa in the step (1)
The weight ratio of powder and water is 1：(2~6).
10. the preparation method of high-quality Moringa noodles as claimed in claim 8, which is characterized in that step (4) drying course
In, tide is protected alternately with low temperature and low humidity using high temperature and humidity is dry, wherein the high temperature and humidity condition is：It is 33~38 DEG C, wet
Degree is 70~75%；The low temperature and low humidity condition is：18~23 DEG C, humidity is 60~65%.
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