Pressure-lowering buckwheat noodles and preparation method of the pressure-lowering buckwheat noodles

A noodle and buckwheat technology, which is applied to 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, high strip breaking rate, etc., and achieve compact structure and increase Smooth feeling, porosity reduction effect

Inactive Publication Date: 2016-03-23
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

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A pressure-reducing buckwheat noodles made from the following parts by weight (kg) of raw materials:

[0015] Wheat flour 200, buckwheat flour 200, ginger 10, seaweed 10, salvia 2, kudzu root 1, chrysanthemum 3, notoginseng flower 2, pig blood 140, sodium citrate 0.4, glucose oxidase 0.015, lipase 0.015, bamboo charcoal 1, malt paste Refined 0.1, hydroxypropyl methylcellulose 0.01, edible alcohol 0.5, hydrogenated soybean oil 0.01.

[0016] The method for preparing pressure-reducing buckwheat noodles includes the following steps:

[0017] (1) Add sodium citrate to pig blood and stir thoroughly;

[0018] (2) The salvia, pueraria lobata, chrysanthemum, and Panax notoginseng flower were decocted for 40 minutes with 5 times the hydrological fire, filtered to remove the residue, and the obtained filtrate was spray-dried to make a powder;

[0019] (3) Mix glucose oxidase and lipase with 20 times of water and stir thoroughly, then add bamboo charcoal, shake and absorb at 30°C, 150r / min...

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PUM

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Abstract

The invention discloses pressure-lowering buckwheat noodles. The pressure-lowering buckwheat noodles are prepared by the following raw materials in parts by weight: 200-210 parts of wheat flour, 200-210 parts of buckwheat flour, 10-11 parts of fresh gingers, 10-11 parts of nori, 2-3 parts of red sage roots, 1-2 parts of roots of kudzuvine, 3-4 parts of chrysanthemums, 2-3 parts of sanchi flowers, 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 partially hydrogenated soybean oil. The pig blood added in the pressure-lowering buckwheat noodles is capable of reducing porosity of the noodles, so that the noodles are easy to be shaped; the enzyme added therein is capable of improving the taste of the noodles; moreover, the bamboo charcoal is utilized as the carrier of the enzyme, so that the stability is improved; and the enzyme is coated by the maltodextrin and the like, so that the enzyme is prevented from falling off from the bamboo charcoal. Moreover, the pressure-lowering buckwheat noodles are functional in lowering pressure.

Description

Technical field [0001] The present invention relates to the technical field of food processing, in particular to a pressure-reducing buckwheat noodles and a preparation method thereof. Background technique [0002] Noodles are widely loved by people for their convenience and ease of seasoning. At present, most noodles on 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 have gradually become popular in the market. However, the low gluten content of buckwheat flour results in poor noodle shapeability and high breakage rate, which have become problems that need to be solved at present. Summary of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art and provide a pressure-reducing buckwheat noodle and a preparation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00A23V2200/326A23V2250/5114A23V2250/51082A23V2250/082A23V2250/21
Inventor 李敏
Owner 李敏
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