Food optimization agent for improving quality of buckwheat noodles

Abstract

The invention aims at providing a food optimization agent for improving the quality of buckwheat noodles. According to the technical scheme, a preparation method of the food optimization agent comprises the following steps: adding 0.1-1 percent of sa-hao seed gum, 1-2.5 percent of guar gum and 0.1-0.3 percent of CMC-Na, adding a certain amount of water, uniformly stirring, and immediately adding the mixture into flour (materials are instantly prepared when being needed to be used) to obtain the food optimization agent.

Description

technical field [0001] The invention relates to a food optimizing agent, in particular to a food optimizing agent for improving the quality of buckwheat noodles. Background technique [0002] Pasta has a long history in my country, especially in the north, mainly pasta is used as staple food. There are many kinds of pasta, each of which has different methods and different tastes. [0003] Buckwheat noodles are the traditional pasta of the Han nationality in Northwest China, and are specialties in Longnan, Longdong, Longxi and other places in Gansu. Buckwheat is planted in large quantities in Gansu, and there are many ways to eat it. Buckwheat flour and water are used to form dough and flattened, then cut into thin noodles, cooked and eaten. When eating, add a variety of different condiments. [0004] But at present, some noodles made of buckwheat flour in China have problems such as intolerance to cooking, easy to paste soup, sticky taste, and poor bite strength, which gr...

AI Technical Summary

Problems solved by technology

[0004] But at present, some noodles made of buckwheat flour in China have problems such as intolerant to cooking, easy to paste soup, sticky taste, poor bite strength, etc., which greatly affect people's impression of appearance and taste