Tartary buckwheat noodle formula and its preparation method
A technique for dried noodles and tartary buckwheat, which is applied to the formulation and production of tartary buckwheat noodles, can solve the problems of easy breakage, sticky taste, and easy to paste soup, and achieves the effects of improving dietary structure, supplementing vitamins and trace elements, and improving toughness.
Inactive Publication Date: 2012-02-15
GANSU PROVINCE IN NORTHWESTERN CHINA MILLS IND
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- Summary
- Abstract
- Description
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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.
Method used
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Examples
Experimental program
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Effect test
no. 1 example
[0023] Taking 100kg of tartary buckwheat noodles as an example, the weights of each ingredient are (in kg):
[0024] Tartary Buckwheat Flour 56
[0025] Wheat Flour 38
[0026] Potato starch 5.5
no. 2 example
[0029] Taking 100kg of tartary buckwheat noodles as an example, the weights of each ingredient are (in kg):
[0030] Tartary buckwheat flour 64
[0031] wheat flour 30
[0032] Potato starch 5.8
no. 3 example
[0035] Taking 100kg of tartary buckwheat noodles as an example, the weights of each ingredient are (in kg):
[0036] Tartary Buckwheat Flour 59
[0037] Wheat flour 36.5
[0038] potato starch 4
[0039] Artemisia seed powder. 0.5
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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 vermicelli with tartary buckwheat as the main raw material. Background technique [0002] Public nutrition is the nutrition of the general public, and the nutritional status of the public is a key indicator that reflects the level and quality of population development. Currently, the nutritional status of our nationals is that the nutritional intake of the central and western regions and the poor population is insufficient, but the nutritional intake of the coastal developed areas and urban population is Imbalance, on the one hand, the fat energy supply ratio has exceeded the upper limit of 30% stipulated by the World Health Organization, reaching 35%; on the other hand, the lack of vitamin A, B vitamins, Fe, Ca and other micronutrients is very significant. [0003] Tartary buckwheat is rich in trace elements and vitamins, which can supplement the needs of the human body. However...
Claims
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IPC IPC(8): A21D2/36A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 张玉珊
Owner GANSU PROVINCE IN NORTHWESTERN CHINA MILLS IND
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