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Fagopyrum tataricum noodles and making method thereof

A tartary buckwheat and noodle technology, applied in the direction of food science, etc., can solve the problems of poor quality and low nutrient element content of tartary buckwheat noodles, and achieve the effect of rich nutrition, delicate taste and rich functional substances

Inactive Publication Date: 2017-05-24
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a kind of tartary buckwheat noodles and a preparation method thereof, which are used to solve the problems of low nutritional element content and poor quality of tartary buckwheat noodles in the prior art.

Method used

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  • Fagopyrum tataricum noodles and making method thereof
  • Fagopyrum tataricum noodles and making method thereof
  • Fagopyrum tataricum noodles and making method thereof

Examples

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Embodiment 1

[0047] A tartary buckwheat noodle comprises the following raw materials: tartary buckwheat flour, high-gluten flour, salt and edible alkali. The weight ratio of tartary buckwheat flour and high-gluten flour is 5:95, the weight of salt is 1% of the total weight of tartary buckwheat flour and high-gluten flour, and the weight of edible alkali is 0.1% of the total weight of tartary buckwheat flour and high-gluten flour.

[0048] Such as figure 1 Shown, the tartary buckwheat flour preparation method of the present embodiment comprises the steps:

[0049] 1) Select tartary buckwheat varieties with plump grains and high flavonoid content as the raw material of tartary buckwheat, remove impurities and grains of diseases and insects in the raw material, grind once with CD1 skin and twice with heart, and grind tartary buckwheat seed coat, bitter buckwheat Buckwheat core powder and buckwheat bran powder are separated. Specifically, the bitter buckwheat raw material is processed once by...

Embodiment 2

[0054] A tartary buckwheat noodle comprises the following raw materials: tartary buckwheat flour, high-gluten flour, salt and edible alkali. The weight ratio of tartary buckwheat flour and high-gluten flour is 10:90, the weight of salt is 1% of the total weight of tartary buckwheat flour and high-gluten flour, and the weight of edible alkali is 0.1% of the total weight of tartary buckwheat flour and high-gluten flour.

[0055] Such as figure 1 Shown, the tartary buckwheat flour preparation method of the present embodiment comprises the steps:

[0056] 1) Select tartary buckwheat varieties with plump grains and high flavonoid content as the raw material of tartary buckwheat, remove impurities and grains of diseases and insects in the raw material, grind once with CD1 skin and twice with heart, and grind tartary buckwheat seed coat, bitter buckwheat Buckwheat core powder and buckwheat bran powder are separated. Specifically, the raw material of tartary buckwheat is processed once...

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Abstract

The invention provides fagopyrum tataricum noodles and a making method thereof. The fagopyrum tataricum noodles comprise the following raw materials: fagopyrum tataricum powder and strong flour. As the fagopyrum tataricum powder is adopted as a raw material of the fagopyrum tataricum noodles, a variety of fagopyrum tataricum of full seeds is selected, and the fagopyrum tataricum is relatively high in content of flavonoid substances and relatively rich in functional substances, so that the nutrition function of the powder can be enriched; and after the raw material is unshelled by using equipment such as a CD1 flour mill, the fagopyrum tataricum powder is subjected to micronization treatment by using a high-frequency vibration flour mill, the taste of the materials can be improved, meanwhile the processing properties of the flour can be improved, relatively rich nutrition can be obtained, and the made fagopyrum tataricum noodles are fine and smooth in taste.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to tartary buckwheat noodles and a preparation method thereof. Background technique [0002] Vermicelli is very popular with people because of its instant, nutritious and delicious taste. With the transition of people's living standards from food and clothing to well-off, the concept of diet has also undergone a fundamental change. In the pursuit of nutrition and health in today's society, traditional dried noodles are gradually losing their glory due to their single ingredients and unbalanced nutrition. must do. [0003] Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.), also known as spina wheat, rye, flower buckwheat, etc., is an annual herb, a food with the same source of medicine and food, and is called "the king of five grains". The nutritional value of tartary buckwheat ranks first among all food crops. It is flat in nature and bitter in taste. It has the func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109
Inventor 张玲高飞虎张雪梅李雪杨世雄梁叶星
Owner CHONGQING ACAD OF AGRI SCI
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