Adding pumpkin to noodles not only improves the nutritional quality of noodles, makes them have higher nutritional value and therapeutic value, increases the variety of noodles, but also provides good food source for patients with diabetes. Regular consumption of pumpkin health noodles can enhance the body's immune system, lower cholesterol, blood sugar, and blood pressure. It is suitable for all ages and is a great daily health food.

1、 Raw material ratio

100g flour, 10g pumpkin powder, 2g flour additive, and 36g water.

2、 Process flow

Pumpkin powder, flour, and toppings ->Measurement ->Noodles ->Standing ->Pressing ->Cutting ->Drying ->Weighing ->Packaging

3、 Operation points

⑴ Noodles: Weigh the raw materials according to the formula ratio and mix them thoroughly in a dough mixer to form a loose fruit dough. The kneading time is 12-18 minutes, the saltwater temperature is 30 ℃, and the kneading machine speed is 79-100 revolutions per minute. ⑵ Maturation: Maturation can not only eliminate the internal stress caused by high-speed mixing during dough kneading, but also allow water to evenly penetrate into the interior of flour particles, forming a good gluten network structure. Let the dough rest or place it in a maturation machine for maturation. The maturation machine should rotate at 5-10 revolutions per minute for 15-25 minutes to fully stretch the gluten. ⑶ Pressed dough: The matured dough can be rolled to form a surface with fine structure, mutual adhesion, uniform thickness, and smooth surface. After multiple rounds of rolling, the matured dough can be rolled into a surface that meets the requirements. ⑷ Slitting: Cut the noodles with a thickness of about 2 millimeters through a slitting machine. ⑸ Drying: Wet noodles made by rolling and cutting have a moisture content of 32-35%. Natural drying or dryer drying is used to reduce the moisture content of the noodles to below 14%.