A kind of compound tartary buckwheat preservation noodle and preparation method thereof

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 ...

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

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