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A kind of buckwheat vermicelli and its preparation process

A preparation process and vermicelli technology, which is applied in the field of buckwheat vermicelli and its preparation, can solve the problems of monotonous variety, poor taste, single color, etc., and achieve the effects of high moisture content, rich dietary fiber, and strong taste

Active Publication Date: 2018-09-25
四川东方魔力生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The current buckwheat products generally appear in the form of tea drinks and dried noodles, which have poor taste, monotonous varieties, single colors, and complicated eating operations, which are difficult to meet the needs of diabetics, travellers, and time-pressed people.

Method used

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  • A kind of buckwheat vermicelli and its preparation process

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Effect test

Embodiment 1

[0025] A kind of buckwheat vermicelli and its preparation process are as follows:

[0026] The buckwheat vermicelli of the present embodiment, its formula comprises the following components: according to the mass ratio, 3kg tartary buckwheat powder, 3kg konjac powder, 0.1kg calcium hydroxide, 75kg purified water, seasoning sauce bag 12g, seasoning powder bag 5g, mature vinegar Pack of 5g.

[0027] The preparation process steps of buckwheat vermicelli of the present invention are as follows:

[0028] (1), get 3kg of tartary buckwheat powder and 3kg of konjac fine powder, the whole tartary buckwheat powder is to use the buckwheat produced in the alpine region of western Sichuan through crushing and processing, and the particle size is between 120-200 mesh; the konjac fine powder is to use Konjac flakes remove starch impurities by physical dry method, konjac fine powder with a particle size between 40-120 mesh; mix the two evenly to obtain product A;

[0029] (2), get calcium h...

Embodiment 2

[0036] A kind of buckwheat vermicelli and its preparation process are as follows:

[0037] The buckwheat vermicelli of the present embodiment, its formula comprises the following components: according to mass ratio, 8kg tartary buckwheat powder, 10kg konjac powder, 0.5kg calcium hydroxide, 160kg purified water, seasoning sauce bag 12g, seasoning powder bag 5g, aged vinegar Pack of 5g.

[0038] The preparation process steps of buckwheat vermicelli of the present invention are as follows:

[0039] (1), get 8kg of tartary buckwheat powder, 10kg of konjac fine powder, the whole tartary buckwheat powder is to use the buckwheat produced in the alpine region of western Sichuan through crushing and processing, and the particle size is between 120-200 mesh; Konjac flakes remove starch impurities by physical dry method, konjac fine powder with a particle size between 40-120 mesh; mix the two evenly to obtain product A;

[0040] (2), get calcium hydroxide 0.5kg, dissolve with purified ...

Embodiment 3

[0047] A kind of buckwheat vermicelli and its preparation process are as follows:

[0048] The buckwheat vermicelli of the present embodiment, its formula comprises the following components: according to mass ratio, 8kg tartary buckwheat powder, 10kg konjac powder, 0.5kg calcium hydroxide, 160kg purified water, seasoning sauce bag 12g, seasoning powder bag 5g, aged vinegar Pack of 5g.

[0049] The preparation process steps of buckwheat vermicelli of the present invention are as follows:

[0050] (1), get 3kg of tartary buckwheat powder and 3kg of konjac fine powder, the whole tartary buckwheat powder is to use the buckwheat produced in the alpine region of western Sichuan through crushing and processing, and the particle size is between 120-200 mesh; the konjac fine powder is to use Konjac flakes remove starch impurities by physical dry method, konjac fine powder with a particle size between 40-120 mesh; mix the two evenly to obtain product A;

[0051] (2), get calcium hydro...

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Abstract

The invention relates to the field of foods and the processing thereof, and specifically relates to a buckwheat vermicelli and a preparation process thereof. The buckwheat vermicelli comprises the following components by mass: 3-8kg of whole tartary buckwheat flour, 3-10kg of Konjac powder, 0.1-0.5kg of calcium hydroxide, 75-160kg of purified water, 12g of a seasoning sauce bag, 5g of a seasoning powder bag and 5g of a mature vinegar bag. The preparation process for the buckwheat vermicelli comprises the following steps: mixing the whole tartary buckwheat flour and Konjac powder to obtain A; dissolving the calcium hydroxide by the purified water to obtain B; adding the purified water in A, completely dissolving A, and puffing for 2.5 hours to obtain C; blending C in a refiner, adding B, and uniformly stirring to obtain D; preparing D into vermicelli and curing to obtain E; rinsing E by the purified water, and removing the calcium hydroxide to obtain F; cutting F at a fixed length, adding F in fresh-keeping solution, sealing, sterilizing, adding the seasoning sauce bag, seasoning powder bag and mature vinegar bag, and then externally packaging. The tartary buckwheat vermicelli disclosed by the invention is convenient food with low calorie and high dietary fibre content, capable of being eaten after being scalded, convenient to carry, and capable of being used as a sugar-controlling food for patients with diabetes.

Description

technical field [0001] The invention belongs to the field of food and its processing, and in particular relates to buckwheat vermicelli and a preparation process thereof. Background technique [0002] Chinese medicine believes that buckwheat is sweet and flat in nature, has the effects of invigorating the spleen and nourishing qi, appetizing and widening the intestines, and eliminating stagnation. It is a suitable diet for the elderly, weak, women and children, and is more suitable for diabetics. [0003] Professor Du, a famous Chinese nutrition expert and Peking Union Medical College, pointed out that buckwheat can be said to be the "all-around champion" among food crops. Studies have shown that buckwheat, especially tartary buckwheat, contains special trace elements and medicinal ingredients that are lacking in other food crops, and has preventive and therapeutic functions for modern "civilized diseases" and almost all cardiovascular and cerebrovascular diseases of the mid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/117A23L19/10
Inventor 何兴春巩桥李正纪
Owner 四川东方魔力生物科技有限公司
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