Fresh and humid tartary buckwheat noodles and preparing method thereof

A technology for buckwheat and noodles, which is applied in the field of food science, can solve the problems of imbalance, single nutrition of dried noodles, and not enough deliciousness, and achieve the effects of balancing nutritional functions, lowering blood sugar, and being convenient to eat.

Inactive Publication Date: 2016-03-02
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a kind of tartary buckwheat fresh wet noodles and its preparation method, and the des

Method used

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  • Fresh and humid tartary buckwheat noodles and preparing method thereof
  • Fresh and humid tartary buckwheat noodles and preparing method thereof
  • Fresh and humid tartary buckwheat noodles and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Calculated in parts by weight, its raw material composition is content as follows:

[0074]

[0075] The specifications of the all-gluten wheat flour meet the national standard SB / T10137-1993;

[0076] The compound noodle improver is mixed by gluten, monoglyceride, sodium carboxymethyl cellulose, sodium polyacrylate, and baking soda. Calculated by weight, gluten: monoglyceride: carboxymethyl Sodium cellulose: sodium polyacrylate: baking soda is 1:0.2:0.1:0.03:0.2.

[0077] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0078] Utilize above-mentioned tartary buckwheat germination powder and tartary buckwheat puffed whole powder to be the tartary buckwheat fresh wet noodle of raw material system, specifically comprise the following steps:

[0079] A, preparation of tartary buckwheat puffed whole powder

[0080] Under the process parameters of feed m...

Embodiment 2

[0101] Calculated in parts by weight, its raw material composition is content as follows:

[0102]

[0103] The specifications of the all-gluten wheat flour meet the national standard SB / T10137-1993;

[0104] The compound noodle improver is mixed by gluten, monoglyceride, sodium carboxymethyl cellulose, sodium polyacrylate, and baking soda. Calculated by weight, gluten: monoglyceride: carboxymethyl Sodium cellulose: sodium polyacrylate: baking soda is 1:0.2:0.1:0.03:0.2.

[0105] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0106] Utilize above-mentioned tartary buckwheat germination powder and tartary buckwheat puffed whole powder to be the tartary buckwheat fresh wet noodle of raw material system, specifically comprise the following steps:

[0107] A, preparation of tartary buckwheat puffed whole powder

[0108] Under the process parameters of feed mot...

Embodiment 3

[0129] Calculated in parts by weight, its raw material composition is content as follows:

[0130]

[0131]

[0132] The specifications of the all-gluten wheat flour meet the national standard SB / T10137-1993;

[0133] The compound noodle improver is mixed by gluten, monoglyceride, sodium carboxymethyl cellulose, sodium polyacrylate, and baking soda. Calculated by weight, gluten: monoglyceride: carboxymethyl Sodium cellulose: sodium polyacrylate: baking soda is 1:0.2:0.1:0.03:0.2.

[0134] The above-mentioned raw materials are powdery solids with good fluidity, so they should all pass through the CQ20 sieve stipulated in the national standard GB5507;

[0135] Utilize above-mentioned tartary buckwheat germination powder and tartary buckwheat puffed whole powder to be the tartary buckwheat fresh wet noodle of raw material system, specifically comprise the following steps:

[0136] A, preparation of tartary buckwheat puffed whole powder

[0137] Under the process paramete...

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Abstract

The invention provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a kind of noodles, in particular to a kind of tartary buckwheat fresh wet noodles and a preparation method thereof. Background technique [0002] Noodles have a long history. Chinese people love noodles regardless of region or group of people. From south to north, from old to young, they all have a special love for noodles. In recent years, with the continuous improvement of people's living standards in our country, people's awareness of pursuing scientific diet and nutritional balance has been continuously enhanced. my country's new version of the "Dietary Guidelines for Chinese Residents" particularly emphasizes the importance of eating whole grains to human health, and uses them as the base of the dietary pagoda. The food industry has begun to try to use whole grains as basic ingredients to industrialize the production of multigrain noodles to meet the convenience of consumers. [...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/328A23V2250/51082A23V2250/502
Inventor 周一鸣周小理姜玥刘兰杰王宏
Owner SHANGHAI INST OF TECH
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