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

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 ...

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