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Nut-buckwheat noodles and preparation method thereof

A technology for noodles and buckwheat, which is applied in the field of food processing, can solve the problems of poor noodle formability, low gluten content of buckwheat flour, and high strip breaking rate, and achieves the effects of tight structure, increased smoothness, and reduced porosity.

Inactive Publication Date: 2016-01-20
李敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • 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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Examples

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Effect test

Embodiment Construction

[0015] A nutty buckwheat noodle made from the following ingredients in parts by weight (kg):

[0016] Wheat Flour 200, Buckwheat Flour 200, Soybean Milk 30, Hazelnut Kernel 30, Cistanche 3, Yuli Ren 1, Polyporus 3, Cypress Kernel 2, 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 nut buckwheat noodles comprises the following steps:

[0018] (1) Add sodium citrate to pig blood and stir thoroughly;

[0019] (2) Add Cistanche deserticola, Yu Liren, Polyporus, and Baiziren to 5 times the water and cook for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried 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 bamboo charcoal at ...

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Abstract

The invention discloses nut-buckwheat noodles. The nut-buckwheat noodles are prepared from the following raw materials in parts by weight: 200-210 parts of wheat meal, 200-210 parts of buckwheat meal, 30-33 parts of soybean milk, 30-33 parts of hazelnut kernels, 3-4 parts of cistanche, 1-2 parts of bunge cherry seeds, 3-4 parts of polyporus umbellatus, 2-3 parts of platycladi seeds, 140-150 parts of porcine 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. The nut buckwheat noodles are added with porcine blood, so that the porosity of noodle can be reduced, and the nut-buckwheat noodles can be easily formed; enzymes are added, so that the taste of the nut buckwheat noodles can be improved; the enzymes adopt bamboo charcoal as a carrier, so that stability can be improved; the carrier is coated by adopting maltodextrin, so that the enzymes can be avoided from falling off from the bamboo charcoal; besides, the nut-buckwheat noodles can moisten the intestines.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to buckwheat noodles with nuts 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 present invention is to provide a buckwheat noodle with nuts and a preparation method thereof in order to remedy the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L25/00A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 李敏
Owner 李敏
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