Buckwheat macaroni and preparation method thereof

Abstract

The invention discloses buckwheat macaroni and a preparation method thereof. The buckwheat macaroni is prepared from the following raw materials in parts by weight: 70-100 parts of flour, 0-30 parts of buckwheat powder, 0.1-0.5 part of compound viscosifier, 1-5 parts of vital gluten, 3.5-5 parts of table salt and 47-56 parts of water through the processes such as kneading dough, twisting into strips, putting on a bamboo, stretching into noodles, drying, packaging and the like. The preparation method comprises the following steps of: respectively melting a flour improver, then, mixing the melt flour improver and the flour to prepare dough, next, twisting into strips, putting on the bamboo, stretching into noodles, and drying to obtain the dry buckwheat macaroni. Compared with the traditional noodles, the buckwheat macaroni provided by the invention has more excellent characteristics, is as hollow as a tube, resistant to boiling in a clear soup, soft and tasty and rich in nutrition, not only is capable of improving the processability such as the viscosity, the tenacity and the like of the buckwheat dough, but also has the function of reducing the blood sugar, the blood fat and the urine sugar and the like.

Description

Technical field [0001] The invention belongs to the technical field of dried noodles and processing thereof, and relates to a hollow buckwheat noodles and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, there has been a trend of fine preparation of coarse grains and fine eating of coarse grains. Now, there is a kind of hollow surface on the market, which is made by hand, into a honeycomb hollow shape, hollow and breathable. Due to its strong water absorption, the cooked dried noodles are soft but not rotten, crystal clear like vermicelli, with a rich aroma, excellent taste, and easy to digest. It is most suitable for the elderly and the sick. However, there is the defect of a single nutrient composition, so it cannot effectively meet the needs of consumers. [0003] Buckwheat is a plant with the same medicine and food. Buckwheat has comprehensive nutritional value, rich in bioflavonoids, phenols, lino...

AI Technical Summary

Problems solved by technology

[0004] There are some studies on buckwheat noodles. The invention patent with the patent application number 201010205996.1 discloses a kind of tartary buckwheat noodles and its preparation method. The patent with the patent application number 200910065246.6 also discloses a kind of buckwheat vermicelli, but almost all of them are machine-made noodles. It is different from the hollow noodle production process, and there are few research reports on the hollow noodle. Due to its special process, adding buckwheat has a great influence on the processing performance, and its application patent in the hollow noodle has not been reported yet.