Dried buckwheat noodles and processing method thereof

A technology of dried noodles and buckwheat, which is applied in the field of buckwheat noodles and its processing, which can solve problems such as difficulty in adapting to the tastes of modern people's daily life, and achieve the effects of increasing human immunity, preventing cerebral hemorrhage, and strengthening the tendons

Inactive Publication Date: 2014-01-29
湖北鸿大粮油股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the dried noodles on the market adopt traditional production techniques and processing method

Method used

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  • Dried buckwheat noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: take by weighing 182.5 kilograms of flour, 2.17 kilograms of konjac powder, 2.17 kilograms of guar gum, 0.5kg of edible alkali, 62.5 kilograms of buckwheat flour, according to figure 1 The process flow chart of the present invention, the first step is to stir the mass ratio of flour and water of 100:25-100:28; the second step is to prepare edible alkaline water and water so that the quality is 0.2% and the temperature is at 75 0 C~85 0 Alkaline solution between C, konjac fine powder is added to the lye in a mass ratio of 100:1 and stirred evenly to make konjac gel, and guar gum is mixed in a mass ratio of 5:1 at 50 0 Stir in C warm water to form guar gum; the third step is to mix water and buckwheat flour in a ratio of 5:1 at 25 0 C~28 0 Stir at C for 5 minutes, add 10 times more, and keep the temperature at 95 0 C~100 0 Stir the hot water between C for 18-22 minutes to make a uniform paste for use; in the fourth step, stir the materials in the first a...

Embodiment 2

[0012] Embodiment 2: take by weighing 185 kilograms of flour, 3 kilograms of konjac fine powder, 2 kilograms of guar gum, 0.5 kilogram of edible alkali, 6.5 kilograms of buckwheat flour, process by the method for measuring embodiment 1 and get final product.

Embodiment 3

[0013] Embodiment 3: take by weighing 180 kilograms of flour, 3.2 kilograms of konjac fine powder, 3 kilograms of guar gum, 0.55 kilogram of edible alkali, 68 kilograms of buckwheat flour, process according to the method for embodiment 1.

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Abstract

The invention provides dried buckwheat noodles and a processing method thereof. The dried buckwheat noodles consist of the following ingredients by weight percent: 73 percent of flour, 25 percent of buckwheat flour, 0.8 to 1 percent of guar gum, 0.8 to 1 percent of refined konjak powder and 0.2 percent of dietary alkali. According to the dried buckwheat noodles, as active ingredients-rutin and flavonoid compounds in the buckwheat flour are not subjected to high-temperature environment and chemical reaction, healthy functions of the active ingredients on reducing the blood glucose and the blood fat, softening the blood vessels, enhancing the human immunity, effectively improving the permeability of the blood capillary, maintaining the micro blood circulation, preventing the cerebral hemorrhage and cardiovascular diseases can be adequately played, and in addition the taste of the dried noodles is relatively good because 0.8 to 1 percent of the refined konjak powder is added. By adopting the composite additive refined konjak powder and the guar gum, the consumption of the buckwheat flour can be increased by 80 percent compared with that in a conventional process under the situation that the taste is not influenced, the content of the rutin in the dried noodles can reach 35mg/kg, and the dietary therapy effect is particularly obvious.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a buckwheat vermicelli and a processing method thereof. Background technique [0002] Most of the dried noodles on the market adopt traditional production techniques and processing methods, and simply use flour as raw material, which is difficult to adapt to the taste of modern people's daily life. With the improvement of people's living standards, the demand for the comfort, nutrition and health care function of food is becoming more and more urgent. The single vermicelli for the purpose of simply solving food and clothing has the same function of medicine and food as diet therapy and health care. Food transformation will be a new topic in the field of food processing and manufacturing in my country. Therefore, in the existing raw materials, it has become the focus of food processing to properly adjust the formula of raw materials, update the traditional technology, stre...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L29/238A23L29/244A23L33/10
CPCA23L33/10A23L7/109A23V2002/00A23V2200/326A23V2250/506
Inventor 王波朱新建
Owner 湖北鸿大粮油股份有限公司
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