Tartary buckwheat noodles and preparation method thereof

A technology of tartary buckwheat noodles and tartary buckwheat flour, which is applied in food preparation, dough processing, baking, etc., can solve the problems of high strip breaking rate, noodle soup is easy to paste, and noodles are easy to break, so as to increase stickiness and Toughness, overcoming noodle soup mixed soup, and reducing the effect of broken bars

Active Publication Date: 2010-09-22
西昌航飞苦荞科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] However, the production of the above-mentioned tartary buckwheat noodles generally requires adding a large amount of wheat flour to improve the toughness of the finished noodles, resulting in less tartary buckwheat content in the finished product; if the tartar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] a, take by weighing the raw materials of following proportioning: 93% of tartary buckwheat flour, 5% of gluten powder, 0.6% of konjac powder, 1.2% of salt, 0.2% of alkali;

[0050] b, get konjac fine powder and add 10 times of water to swell;

[0051] c. Take tartary buckwheat flour, add 40% to 70% of the weight of tartary buckwheat flour and konjac powder swelling liquid, mix well, and pregelatinize for 6 minutes in a 600W microwave oven;

[0052] d, add gluten, salt, alkali and mix evenly;

[0053] e. Leave to mature for 10-20 minutes;

[0054] f. Use a noodle machine to press into tablets, cut into strips, air or dry, cut, measure and pack to make tartary buckwheat noodles with high tartary buckwheat content.

Embodiment 2

[0056] a, take by weighing the raw materials of following proportioning: 65% of tartary buckwheat flour, 28% of wheat flour, 5% of fruit and vegetable powder, 0.6% of konjac fine powder, 1.2% of salt, 0.2% of alkali;

[0057] b, get konjac fine powder and add 20 times of water to swell;

[0058] c. Take tartary buckwheat flour, add water with 50% weight of tartary buckwheat flour, mix evenly, and pregelatinize for 5 minutes in a 600W microwave oven;

[0059] d. Add wheat flour, fruit and vegetable powder, salt and alkali and mix well;

[0060] e. Add konjac fine powder swelling liquid, mix well, and let it mature for 20 minutes;

[0061] f. Use a noodle machine to press into tablets, cut into strips, air or dry, cut, measure and pack to make tartary buckwheat noodles with high tartary buckwheat content.

Embodiment 3

[0063] a, take the raw materials of following proportioning: tartary buckwheat flour 65%, wheat flour 28%, shiitake mushroom powder 5%, konjac powder 0.6%, salt 1.2%, alkali 0.2%;

[0064] b, get konjac fine powder and add 20 times of water to swell;

[0065] c. Take tartary buckwheat flour, add water with 50% of the weight of tartary buckwheat flour, mix evenly, and pregelatinize for 5 minutes in a 600 microwave oven;

[0066] d. Add wheat flour, fruit and vegetable powder, salt and alkali and mix well;

[0067] e. Add konjac fine powder swelling liquid, mix well, and let it mature for 20 minutes;

[0068] f. Use a noodle machine to press into tablets, cut into strips, air or dry, cut, measure and pack to make tartary buckwheat noodles with high tartary buckwheat content.

[0069] The present invention adopts microwave to pregelatinize significantly, improve processing properties such as viscosity and toughness of tartary buckwheat dough, and has the advantages of short tim...

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PUM

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Abstract

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

Description

technical field [0001] The invention relates to the field of food, in particular to tartary buckwheat noodles made from tartary buckwheat as a main raw material and a preparation method thereof. Background technique [0002] At present, the incidence of hyperlipidemia, obesity, diabetes, etc. caused by unreasonable diet continues to rise, threatening human health at all times. According to relevant data, there are currently about 1 billion obese people in the world, 250 million obese patients, and 750 million overweight people. According to the statistics of the World Health Organization Diabetes Expert Committee, there are currently about 150 million diabetic patients in the world, and more than 35 million in my country. , occupying the first place in the world, the number of patients is still growing, and experts predict that it will increase by about 14% in the next ten years. [0003] As a staple food, cereals occupy a prominent and important position in the dietary stru...

Claims

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Application Information

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IPC IPC(8): A23L1/16A21D2/36A23L7/109
Inventor 肖诗明罗晓锋巩发永张忠胡健平
Owner 西昌航飞苦荞科技发展有限公司
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