Gluten-free quick-cooking soba noodles and its preparation method and recipe

Abstract

The invention provides gluten-free quick-cooked buckwheat noodles and a preparation method and a formula thereof, and relates to the field of fine and deep processing in the food industry. The buckwheat noodles, pasta noodles and stretched noodles which are obtained by taking grains, such as buckwheat, black rice and millets as raw materials and products which are rich in nutrition, have a health effect as auxiliary materials through the steps of grinding, mixing, leaving to stand, preliminary squeezing, secondary squeezing, instant treatment, variable-temperature drying, ventilating cooling, bagging, inspection, sealing packaging, casing and the like. The obtained buckwheat noodles, pasta noodles and stretched noodles taste chewy and smooth; during cooking, soup is not mixed; the noodles cannot be broken and adhered, taste delicious and have aftertaste; more importantly, the surfaces of the noodles before cooking are smooth, are oily and have attractive appearance; the highest international safety index that the bran content is not higher than 5-10PPM is completely met; the gluten-free quick-cooked buckwheat noodles are more nutritional and safer; the production efficiency is greatly improved, energy consumption and sewage emission are reduced, and the gluten-free quick-cooked buckwheat noodles are more environment-friendly and more low-carbon.

Description

Gluten-free quick-cooking soba noodles and its preparation method and recipe technical field The invention relates to the field of intensive processing in the food industry, in particular to gluten-free instant buckwheat noodles and its preparation method and formula. Background technique Gluten is a collection of single proteins that can be divided into two groups: prolamins and glutenins. Prolamins, or gluten, are the main cause of celiac disease or gluten incompatibility, and antibodies to gluten are usually found in the immune body of patients with this condition. For most people, gluten is a very common protein that is easily digested by the gastrointestinal tract. However, for a small number of people, gluten protein cannot be digested. The most common disease is celiac disease. When people with this disorder eat foods that contain gluten, their immune system responds by damaging the small intestine, particularly the hairs lining the small intestine. The nutrients...

AI Technical Summary

Problems solved by technology

At present, the whole grain noodles sold in the domestic market are added with gluten-containing noodles such as wheat, barley, oats, rye, naked oats to varying degrees due to the limitations of raw material prices and craftsmanship, which cannot meet the needs of people with gluten protein allergies. There is a demand for healthy and safe whole grain food, and buckwheat is a very good grain raw material that does not contain gluten, and it has a good auxiliary effect on balancing blood sugar and lowering blood fat. It is a nutritional and health food therapy widely recommended by domestic and foreign experts and scholars in recent years. one

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