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Fine dried noodles made of pure buckwheat flour and convenient to eat

A technology for buckwheat noodles and dried noodles, applied in application, food preparation, food science and other directions, can solve the problems of poor gas holding performance and lack of gluten elasticity, and achieve the effects of good curing, fragrant tendons and smooth and delicate taste.

Inactive Publication Date: 2014-12-03
HENAN JINLONG FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the protein in buckwheat noodles does not have the ability to form gluten elasticity and has poor gas-holding performance, it needs to be blended with wheat flour to make various buckwheat foods and buckwheat noodles. There is no report of making noodles with pure buckwheat noodles

Method used

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  • Fine dried noodles made of pure buckwheat flour and convenient to eat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: as figure 1 As shown, the instant edible pure buckwheat vermicelli is processed according to the following steps by 100 parts by weight of raw material buckwheat flour, an appropriate amount of salt, and an appropriate amount of water:

[0028] Step 1: Milling

[0029] The buckwheat is crushed into buckwheat flour, passed through an 80-mesh fine sieve, weighed according to the above parts for later use.

[0030] Step two: face to face

[0031] Put the weighed buckwheat flour into the noodle mixer, add 30 parts by weight of water and an appropriate amount of salt to 100 parts by weight of the buckwheat flour and mix well for 8 minutes.

[0032] Step 3: Ripening

[0033] Put the well-mixed noodles into the variable-pitch single-screw curing machine, and control the temperature of the jacket at the front part to 70°C, the middle part to 120°C, and the rear part to 140°C; the screw speed is controlled at 62r / min; The pressure is controlled at 3 / Cm 2 Extru...

Embodiment 2

[0040] Embodiment 2: Embodiment 2 is basically the same as Embodiment 1, the difference is:

[0041] Step two: face to face

[0042] Put the weighed buckwheat flour into the noodle mixer, add 33 parts by weight of water and an appropriate amount of salt to 100 parts by weight of the buckwheat flour and mix well for 10 minutes.

[0043] Step 3: Ripening

[0044] Put the well-mixed noodles into the variable-pitch single-screw curing machine, and control the temperature of the jacket at the front part at 80 °C, the middle part at 130 °C, and the rear part at 150 °C; the screw speed is controlled at 72 r / min; the working Pressure control at 4Kg / Cm 2 Extrude mature thick strips under certain conditions.

[0045] Step 3: Silk out

[0046] Put the mature thick strips directly into the single-screw extruder with variable pitch, and control the jacket temperature at 150°C; control the screw speed at 72r / min; control the working pressure at 6Kg / Cm 2 extruded into filaments.

[004...

Embodiment 3

[0048] Embodiment 3: Embodiment 3 is basically the same as Embodiment 1, and the difference is that in the aging process of the third step, the fully mixed noodles are put into the variable-pitch single-screw aging machine. The jacket temperature is controlled at 75°C in the front, 125°C in the middle, and 130°C in the rear; the screw speed is controlled at 67r / min; the working pressure is controlled at 3Kg / Cm 2 Extrude mature thick strips under certain conditions.

[0049] Others are with embodiment 1.

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Abstract

The invention discloses fine dried noodles made of pure buckwheat flour and convenient to eat. The fine dried noodles are prepared by the following processes: milling 100 parts of buckwheat flour, a proper amount of water and a proper amount of water; kneading dough; curing: extruding and curing thick strips under the conditions of controlling the temperature of the front part of a jacket to be 70-80 DEG C, the temperature of the middle part to be 120-130 DEG C, and the temperature of the rear part to be 140-150 DEG C, controlling the rotating speed of a screw to be 62-72r / min, and controlling the working pressure at 3-4Kg / Cm<2>; discharging strips: extruding into thin strips under the conditions of controlling the temperature of the jacket to be 120-150 DEG C, controlling the rotating sped of the screw to be 62-72r / min, and controlling the working pressure at 5-6Kg / Cm<2>; drying and cutting off the thin strips; and packaging to form the fine dried noodles. A preparation process of extruding once to quickly cure and continuously extruding and molding twice is adopted, any additive and other grain flour do not need to be added in the production process, the inherent flavor and nutrient of the buckwheat are kept by the product, and the decocting-free instant food is good in curing, high in tenacity, non-breaking, not pasted after being repeatedly cooked, smooth and delicate in mouthfeel, and tenacious and fragrant.

Description

technical field [0001] The invention relates to an instant food, in particular to an instant edible pure buckwheat noodle. Background technique [0002] According to the analysis of the nutritional components of China's main grains by the Institute of Health, Chinese Academy of Medical Sciences, the nutritional components of buckwheat are mainly rich in protein; B vitamins; rutins strengthen blood vessel substances; mineral nutrients; Prevent constipation, regular consumption is beneficial to prevent colorectal cancer and obesity. However, because the protein in buckwheat noodles does not have the ability to form gluten elasticity and has poor gas-holding performance, it needs to be blended with wheat flour to make various buckwheat foods and buckwheat noodles. There is no report of making noodles with pure buckwheat noodles. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a kind of pure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
CPCA23L7/109
Inventor 龚俊杰屈凌波马传国洪建功张培仁赵红伟贾晓芳祁学民
Owner HENAN JINLONG FLOUR IND
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