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Tartary buckwheat and highland barley noodle and manufacturing method thereof

A production method and technology of highland barley noodles, which are applied in food preparation, application, food science, etc., can solve the problems of low yield, easy breaking, and inability to roll, etc., and achieve the effects of being easy to eat, improving the taste, and simplifying the cooking process

Inactive Publication Date: 2015-07-15
上海久降堂食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the addition of a high proportion of tartary buckwheat powder in the traditional process makes it impossible to roll, easy to break, the yield of finished products is extremely low, and the rate of genuine products is close to 0. The R & D personnel of Shanghai Jiujiangtang Food Technology Co., Ltd. added tartary buckwheat powder on the basis of ordinary vermicelli, High-quality wheat flour, highland barley powder, edible salt, xanthan gum, and edible alkali are scientifically proportioned to develop tartary buckwheat and highland barley noodles with the effect of dietary sugar control

Method used

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  • Tartary buckwheat and highland barley noodle and manufacturing method thereof

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preparation example Construction

[0027] Preparation of Powdered Raw Materials

[0028] The tartary buckwheat is crushed separately to obtain wheat core powder with a particle diameter of 150 mesh or less and wheat bran powder with a particle diameter of 120 mesh or less, and the tartary buckwheat powder is obtained after mixing.

[0029] Grinding and sieving to obtain wheat flour, highland barley flour, edible salt, xanthan gum powder, and edible alkali with particle diameters less than or equal to 80 mesh.

[0030] A certain amount of the above raw materials is mixed, and insecticidal treatment is carried out with an insecticidal machine to obtain powdery raw materials.

Embodiment 1

[0032] Take 52 parts of wheat core flour, 14 parts of wheat bran powder, 22.5 parts of wheat flour, 10 parts of highland barley flour, 1 part of edible salt, 0.4 part of xanthan gum powder and 0.1 part of edible alkali and mix evenly to obtain powder shaped raw materials. Insecticide treatment is carried out on powdery raw materials with an insecticide machine. The powdery raw materials were evenly mixed and stirred for 5 minutes, then 27 parts of water was added and fully stirred for 15 minutes for kneading to obtain a dough. The dough is rolled after 20 minutes of ripening. Cut the rolled dough into strips, the width of the strips is less than or equal to 2.0mm, and the thickness of the strips is less than or equal to 0.85mm. The strips are kept moist and dried at a low temperature at a maximum temperature of 35 degrees Celsius to obtain tartary buckwheat and highland barley noodles.

Embodiment 2

[0034] Take 48 parts of wheat core powder, 12 parts of wheat bran powder, 23.5 parts of wheat flour, 15 parts of highland barley flour, 1 part of edible salt, 0.4 part of xanthan gum powder and 0.1 part of edible alkali and mix evenly to obtain powder shaped raw materials. Insecticide treatment is carried out on powdery raw materials with an insecticide machine. The powdery raw materials were evenly mixed and stirred for 5 minutes, then 27 parts of water was added and fully stirred for 15 minutes for kneading to obtain a dough. The dough is rolled after 20 minutes of ripening. Cut the rolled dough into strips, the width of the strips is less than or equal to 2.0mm, and the thickness of the strips is less than or equal to 0.85mm. The strips are kept moist and dried at a low temperature at a maximum temperature of 35 degrees Celsius to obtain tartary buckwheat and highland barley noodles.

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Abstract

The invention belongs to the technical field of noodle processing and manufacturing, and specifically relates to a tartary buckwheat and highland barely noodle and a manufacturing method thereof. The method comprises the following steps: (1) preparing the following components in percentage by weight: 60 to 70% of tartary buckwheat flour, 15.9 to 2.59% of wheat flour, 10 to 15% of highland barley flour, 1 to 1.2% of salt, 0.3 to 0.4% of xanthan gum powder, and 0.08 to 0.1% of edible alkali; (2) stirring and aging; (3) rolling: rolling the aged dough, and cutting into noodles; (4) drying: transferring the noodles to a baking chamber, and drying the noodles through a low-temperature moisture-maintaining drying method; (5) strip-cutting: cutting the dried vermicelli into sections with a required length so as to obtain the tartary buckwheat and highland barley noodle. The prepared tartary buckwheat and highland barley noodle has a good taste and is convenient for cooking, the core and the peel of the tartary buckwheat are individually subjected to a refining treatment, before the baking step, the noodles are processed in a wet and low-temperature environment, and thus the noodle breaking rate is largely reduced, compared with the conventional manufacturing technology.

Description

technical field [0001] The invention belongs to the technical field of pasta processing and production, and in particular relates to tartary buckwheat noodles and a production method thereof. Background technique [0002] Tartary buckwheat is the only cereal crop that integrates seven major nutrients, including: bioflavonoids, trace elements and minerals, starch, vitamins, cellulose, fat and protein. The main component of bioflavonoids in tartary buckwheat is rutin, also known as vitamin P, which has the effects of lowering blood sugar, urine sugar, blood lipids, replenishing qi and refreshing, while rutin is almost absent in other grains. The content of oleic acid and linoleic acid in tartary buckwheat is extremely high. Linoleic acid is the most important fatty acid in the human body. It cannot be synthesized in the body. It is a kind of unsaturated fatty acid and is recognized as the only essential fatty acid. Good reputation, can prevent atherosclerosis and cardiovascul...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/16A23L1/29A23L7/10A23L7/109A23L33/00
Inventor 李军任建新陈琰
Owner 上海久降堂食品科技有限公司
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