Compound fresh-keeping tartary buckwheat noodles and preparation method thereof

A technology of tartary buckwheat flour and tartary buckwheat, which is applied in the field of noodle products, can solve the problems of normal noodle ductility and palatability, time-consuming production process, and increasing the sugar content of dried noodles, so as to increase the natural vegetable protein content and dilute the bean flavor Taste, the effect of improving glucose tolerance

Active Publication Date: 2013-12-18
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Invention CN101744173B "Konjac Buckwheat Vermicelli" discloses a kind of konjac buckwheat vermicelli made from wheat flour, buckwheat flour, konjac fine powder and other raw materials through kneading, calendering and drying, wherein the content of buckwheat flour can reach up to 60%. However, it is necessary to add a large amount of wheat flour and konjac powder to improve the extensibility of dried noodles, and the added large amount of wheat starch or konjac powder will be quickly converted into digestible sugars in the intestinal tract after consumption, which virtually increases the elasticity of dried noodles. Sugar content, and the buckwheat noodles made from it tend to become mushy after being put into the pot, and the chewiness is not enough in the mouth, so the palatability is average
Invention CN101579078A "Buckwheat Vermicelli" discloses a kind of buckwheat vermicelli made from buckwheat flour, wheat flour, oat flour and other raw materials through processes such as crushing, kneading, shredding, aging, and re-steaming. Although the content of buckwheat flour can reach 80 %, but the production process requires aging and re-steaming, the production process takes a long time, which affects the quality of dried noodles, and the ductility and palatability of noodles are average

Method used

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  • Compound fresh-keeping tartary buckwheat noodles and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A compound tartary buckwheat fresh-keeping noodle is prepared from compound flour and water, and the weight ratio of the compound flour to water is 100:32;

[0032] The 100kg compound tartary buckwheat fresh-keeping noodles are composed of the following raw materials in weight percentage: 72% of tartary buckwheat flour, 12% of soybean flour, 8% of high-gluten wheat flour, 6% of gluten powder, and 2% of refined salt;

[0033] The tartary buckwheat flour is selected from fresh tartary buckwheat traditional milling of the year, with crude protein ≥ 12.5%, ash content ≥ 1.5%, water content ≤ 14%, and a fineness that can pass through a 70-mesh sieve.

[0034] The soybean flour is selected from fresh soybeans with full particles, light yellow skin color, no mildew spots, and no moths. After cleaning, dry them at 105°C (air drying is also acceptable), and use a high-speed pulverizer to crush them until they can pass through a 70-mesh net. screen.

[0035] The wheat flour is s...

Embodiment 2

[0050] A compound tartary buckwheat fresh-keeping noodle is prepared from compound flour and water, and the weight ratio of the compound flour to water is 100:32;

[0051] The 100 kg compound tartary buckwheat fresh-keeping noodles are composed of the following raw materials in weight percentage: 68 kg of tartary buckwheat flour, 13 kg of soybean flour, 10 kg of high-gluten wheat flour, 7 kg of gluten powder, and 2 kg of refined salt.

[0052] The tartary buckwheat flour is selected from fresh tartary buckwheat traditional milling of the year, with crude protein ≥ 12.5%, ash content ≥ 1.5%, water content ≤ 14%, and a fineness that can pass through a 70-mesh sieve.

[0053] The soybean flour is selected from fresh soybeans with full particles, light yellow skin color, no mildew spots, and no moths. After cleaning, dry them at 105°C (air drying is also acceptable), and use a high-speed pulverizer to crush them until they can pass through a 70-mesh net. screen.

[0054] The whea...

Embodiment 3

[0069] A compound tartary buckwheat fresh-keeping noodle is prepared from compound flour and water, and the weight ratio of the compound flour to water is 100:35;

[0070] The 100kg compound tartary buckwheat fresh-keeping noodles consist of the following raw materials in weight percentage: 80kg tartary buckwheat flour, 6kg soybean flour, 8kg high-gluten wheat flour, 5kg gluten powder, and 1kg refined salt.

[0071] The tartary buckwheat flour is selected from fresh tartary buckwheat traditional milling of the year, with crude protein ≥ 12.5%, ash content ≥ 1.5%, water content ≤ 14%, and a fineness that can pass through a 70-mesh sieve.

[0072] The soybean flour is selected from fresh soybeans with full particles, light yellow skin color, no mildew spots, and no moths. After cleaning, dry them at 105°C (air drying is also acceptable), and use a high-speed pulverizer to crush them until they can pass through a 70-mesh net. screen.

[0073] The wheat flour is selected from dur...

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PUM

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Abstract

The invention discloses compound fresh-keeping tartary buckwheat noodles and a preparation method thereof, belonging to the field of noodle products. The compound fresh-keeping tartary buckwheat noodles are prepared from composite flour and water, wherein the weight ratio f the composite flour to the water is 100:(30-35); the composite flour comprises the following raw materials in percentage by weight: 68 to 80 percent of tartary buckwheat flour, 1 to 18 percent of soybean meal, 8 to 10 percent of high-gluten wheat flour, 5 to 7 percent of wheat gluten and 1 to 2 percent of refined salt. According to the compound fresh-keeping tartary buckwheat noodles and the preparation method thereof, the compound fresh-keeping tartary buckwheat noodles are prepared by a refrigeration method, a microwave thawing method, a supermicro method and other methods, has a pure taste, and is full of nutriments, the addition of a preservative is avoided, the sugar content of the compound fresh-keeping tartary buckwheat noodles is lowered, the active gluten content and the natural plant protein content are increased, the ductility, the plasticity and the water binding capacity of the fresh-keeping noodles are improved, and meanwhile, the bitterness of the tartary buckwheat noodles and the beany flavor of the soybean meal are reduced; the compound fresh-keeping tartary buckwheat noodles are difficultly cooked into paste when being cooked, easy to thoroughly cook, chewy and important for the enhancement of an insulin function and the reduction of blood sugar, so that compound fresh-keeping tartary buckwheat noodles are ideal health food for diabetes.

Description

Technical field: [0001] The invention relates to a noodle product, in particular to a compound tartary buckwheat fresh-keeping noodle and a preparation method thereof. Background technique: [0002] Buckwheat, also known as triangular wheat and rye, is a short-season Liao family crop that is resistant to freezing and barren environments. The main cultivated varieties are sweet buckwheat and tartary buckwheat. Tartary buckwheat is rich in protein, fat, vitamins and various trace elements that are beneficial to the human body, especially the protein in tartary buckwheat powder, which is composed of 19 kinds of amino acids, and the eight kinds of amino acids necessary for the human body are complete, which is a complete protein. There are 9 kinds of non-essential amino acids. Tartary buckwheat is a food with comprehensive amino acids in the main grain, and nearly one-third of tartary buckwheat protein is cleaning protein, which can clean up toxins and foreign substances in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L33/185
Inventor 陈燕李伟张磊
Owner 宁夏天瑞产业集团现代农业有限公司
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