Sour buckwheat noodles and preparation method thereof
A technology for noodles and buckwheat, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor noodle formability, low gluten content of buckwheat flour, and high rate of broken strips, and achieves compact structure and increased Smoothness, porosity reduction effect
Inactive Publication Date: 2016-01-20
李敏
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- Description
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- Application Information
AI Technical Summary
Problems solved by technology
However, buckwheat flour has low gluten content, resulting in poor noodle formability and a high rate of broken bars, which have become problems that need to be solved at present
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0015] A sour buckwheat noodle made from the following raw materials in parts by weight (kg):
[0016] Wheat Flour 200, Buckwheat Flour 200, Tomato 40, Malt 5, Poria Cocos 2, Peach Blossom 1, Caulis Spatholobus 2, Polygonatum Polygonatum 3, Pig Blood 140, Sodium Citrate 0.4, Glucose Oxidase 0.015, Lipase 0.015, Bamboo Charcoal 1, Malt Dextrin 0.1, hydroxypropyl methylcellulose 0.01, edible alcohol 0.5, hydrogenated soybean oil 0.01.
[0017] The preparation method of described sour buckwheat noodles, comprises the following steps:
[0018] (1) Add sodium citrate to pig blood and stir thoroughly;
[0019] (2) Decoct Poria, Peach Blossom, Millipede Spatholobus and Polygonatum Polygonatum with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;
[0020] (3) Mix glucose oxidase and lipase with 20 times of water, then add bamboo charcoal, shake and adsorb at 30°C and 150r / min for 4 hours, filter, and dry the obtained bam...
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The invention discloses sour buckwheat noodles. The sour buckwheat noodles are prepared from the following raw materials in parts by weight: 200-210 parts of wheat flour, 200-210 parts of buckwheat powder, 40-45 parts of tomatoes, 5-6 parts of malts, 2-3 parts of poria cocos, 1-2 parts of peach flowers, 2-3 parts of suberect spatholobus stems, 3-4 parts of radix polygonati officinalis, 140-150 parts of pig blood, 0.4-0.5 part of sodium citrate, 0.015-0.02 part of glucose oxidase, 0.015-0.02 part of lipase, 1-1.2 parts of bamboo charcoal, 0.1-0.2 part of maltodextrin, 0.01-0.015 part of hydroxypropyl methyl cellulose, 0.5-0.6 part of edible alcohol and 0.01-0.02 part of hydrogenated soybean oil. According to the sour buckwheat noodles disclosed by the invention, the pig blood is added so that the porosity of the noodles can be reduced and the noodles are easy to form; the enzymes are added so that the mouth feel of the noodles can be improved; the enzymes take the bamboo charcoal as a carrier so that the stability can be improved; the maltodextrin and the like are used for covering the enzymes so that the enzymes are prevented from falling off from the bamboo charcoal; and furthermore, the sour buckwheat noodles have the effect of maintaining beauty.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to sour buckwheat noodles and a preparation method thereof. Background technique [0002] Noodles are widely loved by people because of their advantages such as convenient eating and easy seasoning. Most noodles in the market are made of wheat flour, but because wheat flour has many nutritional deficiencies, such as lack of dietary fiber, B vitamins, etc., long-term consumption of wheat flour noodles can easily lead to malnutrition. In this context, noodles made with buckwheat are gradually gaining popularity in the market. However, the low gluten content of buckwheat flour leads to poor noodle formability and a high rate of broken bars, which have become problems that need to be solved at present. Contents of the invention [0003] The object of the invention is to provide a kind of sour buckwheat noodles and a preparation method thereof in order to remedy the defects o...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L7/109A23L19/00A23L13/20A23L33/125A23L33/10A23L33/00
CPCA23V2002/00A23V2200/318A23V2250/21A23V2250/5114
Inventor 李敏
Owner 李敏