Tartary buckwheat dried noodles formulation and production method thereof

Abstract

The present invention discloses a formulation of tartary buckwheat vermicelli and preparation method thereof, wherein the raw materials comprises tartary buckwheat flour, wheat flour, potato starch and artemisia desertorum seed powder to prepared the tartary buckwheat vermicelli through the steps of selection of the raw materials, pre-pasting of the tartary buckwheat flour, vacuum dough mixing, curing, drying, cutting off, measurement and package. The invention solves the technical problem of difficult shaping of tartary buckwheat vermicelli, easy cracking and pasting of noodle soup after cooking sticky taste, gritty mouth feel, so as to make the vermicelli more acceptable for common families, and take the effects of supplying necessary vitamins and trace elements for human and improving dietary structure.

Description

Technical field [0001] The invention relates to a formula and a preparation method of buckwheat noodles using tartary buckwheat as the main raw material. Background technique [0002] Public nutrition is the nutrition of the general public, and the public nutrition status is a key indicator reflecting the development level and quality of the population. At present, the nutrition status of the Chinese people is that the nutrition intake of the central and western regions and poor people is insufficient, but the nutrition intake of the population in the developed coastal areas and cities Unbalance, on the one hand, the fat energy supply ratio has exceeded the upper limit of 30% set by the World Health Organization, reaching 35%; on the other hand, the lack of micronutrients such as vitamin A, B vitamins, Fe and Ca is very significant. [0003] Tartary buckwheat is rich in trace elements and vitamins, which can supplement the body's needs. However, the tartary buckwheat flour has po...

AI Technical Summary

Problems solved by technology

However, tartary buckwheat flour has poor bonding performance, it is difficult to shape in processing, and it is easy to break after being cooked in a pot. After cooking, the soup is easy to paste, and the taste is sticky and gritty.