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Buckwheat noodles

A technique of soba, buckwheat, applied to soba. It can solve the problems of unreasonable ingredients of buckwheat noodles, low content of buckwheat and konjac, and difficulty in stretching the noodles, so as to improve the stretching properties of flour, increase the nutritional value and reduce the water addition rate.

Inactive Publication Date: 2016-07-27
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims to propose a kind of buckwheat noodles to solve the technical problems of unreasonable ingredients of buckwheat noodles in the prior art, less content of buckwheat and konjac, difficult stretching of noodles, and lower yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of buckwheat noodles, comprising the steps of:

[0049] a. Grinding roasted buckwheat flour and buckwheat flour respectively, and passing through 80-mesh sieves for subsequent use;

[0050] b. Mix 1.5 parts of refined salt, 0.2 part of roasted buckwheat powder and 0.03 part of additives (wherein 0.01 part of glucose oxidase and 0.02 part of pentosanase) with water accounting for 20% of the total weight of raw materials to prepare a mixed solution for subsequent use;

[0051] c. Send the sieved buckwheat flour into the puffing machine for extrusion and puffing. During the extrusion puffing process, the working temperature of the puffing machine cavity is controlled at 130°C, the pressure is controlled at 1.5Mpa, and the puffing time is 30s;

[0052] d. Put 40 parts of buckwheat flour obtained in step c, 50 parts of wheat flour, 6 parts of konjac powder, and 3 parts of gluten into the dough mixer and mix evenly, then put the mixed solution obtained in...

Embodiment 2

[0059] A preparation method of buckwheat noodles, comprising the steps of:

[0060] a. Grinding roasted buckwheat flour and buckwheat flour respectively, and passing through a 100-mesh sieve for subsequent use;

[0061] b. Mix 2 parts of refined salt, 0.15 part of roasted buckwheat powder and 0.02 part of additives (wherein 0.01 part of glucose oxidase and 0.01 part of pentosanase) with water accounting for 25% of the total weight of raw materials to prepare a mixed solution for subsequent use;

[0062] c. Send the sieved buckwheat flour into the puffing machine for extrusion and puffing. During the extrusion puffing process, the working temperature of the puffing machine cavity is controlled at 140°C, the pressure is controlled at 3Mpa, and the puffing time is 30s;

[0063] d. Put 30 parts of buckwheat flour obtained in step c, 50 parts of wheat flour, 2 parts of konjac flour, and 2 parts of gluten into the noodle mixer and mix evenly, then put the mixed solution obtained in ...

Embodiment 3

[0070] a. Grinding roasted buckwheat flour and buckwheat flour respectively, and passing through a 90-mesh sieve for subsequent use;

[0071] b. Mix 2 parts of refined salt, 0.2 part of roasted buckwheat powder and 0.04 part of additives (wherein 0.02 part of glucose oxidase and 0.02 part of pentosanase) with water accounting for 30% of the total weight of raw materials to prepare a mixed solution for subsequent use;

[0072] c. Send the sieved buckwheat flour into the puffing machine for extrusion and puffing. During the extrusion puffing process, the working temperature of the puffing machine cavity is controlled at 150°C, the pressure is controlled at 4Mpa, and the puffing time is 30s;

[0073] d. Put 50 parts of buckwheat flour obtained in step c, 70 parts of wheat flour, 10 parts of konjac powder, and 5 parts of gluten into the dough mixer and mix evenly, then put the mixed solution obtained in step b and continue to stir at high speed for 15 minutes Obtain a dough with u...

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Abstract

The present invention provides buckwheat noodles. The buckwheat noodles are prepared from the following raw materials in parts by weight: 50-70 parts of wheat flour, 30-50 parts of buckwheat flour, 1-10 parts of refine konjac flour, 1-6 parts of vital gluten, 1.5-2 parts of refined salt, 0.15-0.2 part of roasted buckwheat flour, 0.15-0.2 part of edible base and 0.02-0.04 part of additive. The refine konjac flour is added into the raw materials of the buckwheat noodle, which improves the palatability of the fine dried noodles, breaking resistance strength and nutritional value.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to buckwheat noodles. Background technique [0002] As the processing precision of grains (such as wheat and rice) becomes more and more refined, more and more nutrients are lost as staple foods. If things go on like this, the nutritional intake of eaters will be unbalanced, which will cause health problems. However, with the improvement of health awareness, people are also gradually aware of the health problems caused by refined food, and begin to pay attention to nutritional balance, and proper consumption of coarse grains and nutritional products to supplement the nutrients needed by the body. [0003] The main component of konjac, glucomannan, is a kind of water-soluble dietary fiber, which has health functions recognized at home and abroad. It can effectively excrete heavy metal atoms, radioactive elements and radioactive isotopes from the human body, and play the role of "scave...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L29/00A23P30/34A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5486A23V2250/1614
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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