There are many types of noodles, including multigrain noodles and white noodles. Some mothers like to make vegetable noodles or fruit noodles when making noodles for their babies. The colors are also very bright, and children are more willing to eat them after seeing them.

, so what are colored noodles made of? How to make colored noodles? What are colored noodles made of? 1. Mix noodles with vegetable juice and process them into colored noodles. This kind of noodles has a short shelf life.

If you don't master the proportion well, it will break easily when put into the pot and have no toughness.

It can be made by hand or by machine.

So not everyone can make it, it has a bit of technical content, so many franchisees are doing it in this way, but most of them are selling machines.

Of course, this kind of noodles is purely natural and has no pigment. It is actually healthy noodles, but it is a bit sticky and has many cross-sections.

2. Beat the fruits and vegetables into dough and process them into colorful noodles. The shelf life is generally 2-3 days. It is said that professional addition ratios and natural additives are required. Sunshine Bus Company, which is famous for entrepreneurship guidance, is selling this formula.

It is understood that it is relatively successful. The noodles produced are fresh in color, with fruit and vegetable particles, the noodles are tough enough, the taste is very good, and the noodles are also exquisite.

The noodles are purely natural and have no pigments, are nutritious and healthy; they are said to be very simple to make, either by hand or by machine.

Compared with ordinary noodles, the production cost of colored noodles is only the cost of raw materials, which is 0.5-1 yuan more per pound than ordinary noodles.

Such a low cost, but giving people a different visual enjoyment and taste, has become the favored object of many food lovers and the first choice for entrepreneurial store projects.

How to make colorful noodles Method 1. Ingredients: rice noodles, purple cabbage, carrots, spinach, edible alkali 1. Prepare vegetables, wash and chop them.

2. Add half a bowl of water to each of the three vegetables to make juice.

3. Divide 600 grams of flour into three portions, each portion is 200 grams. Add 0.5 grams of edible alkali and 1 gram of salt and mix well.

4. Pour spinach juice, carrot juice, and purple cabbage juice respectively.

5. Use a dough press to press out the spinach dough to an appropriate thickness.

6. Press out the round noodles you like.

7. Use the same method to press out carrot noodles and purple cabbage noodles.

8. Sprinkle dry powder to prevent sticking.

Method 2. Ingredients details Spinach, carrots, flour, salt, water.

Process flow: 1. Squeeze fresh spinach and carrots into pulp respectively. During the squeezing process, add an appropriate amount of water, filter out the juice, and mix the juice with noodles. The ratio of juice to noodles is about 1:2.

2. After the dough is mixed, cover it with a damp cloth and let it rest for 10 minutes.

3. Knead the dough thoroughly and roll it into thin slices with a rolling pin. Sprinkle with hand flour, fold and cut the dough into shreds, and quickly shake out the cut shreds.

4. Place the dough in the pot and cook.