High-content buckwheat half-dried noodles and making method thereof

Abstract

The invention discloses high-content buckwheat half-dried noodles and a making method thereof. The high-content buckwheat half-dried noodles comprise main materials and auxiliary materials, wherein the main materials comprise buckwheat flour, wheat flour, vital wheat gluten, egg white powder and the like, and the auxiliary materials comprise resistance dextrin, konjaku flour, edible salt, sorbitol liquid, sodium carbonate, potassium carbonate, edible alcohol, sterile water and the like. The making method comprises the following steps of premixing the main raw materials according to a set proportion, uniformly mixing the premixed main raw materials to obtain a mixture, placing the mixture into a vacuum dough mixer, then adding the auxiliary materials and the sterile water, performing vacuum dough mixing, then ageing the dough, extruding the aged dough, performing moderate dehydration on the extruded dough, performing tempering treatment on the dehydrated dough, finally performing packaging, and performing warehousing. According to the method disclosed by the invention, a vacuum extrusion technique is adopted, so that the addition amount of the buckwheat flour can be greatly increased, the mouth feel is smooth, and nutrient components are reserved. The buckwheat half-dried noodles disclosed by the invention are smooth in surface, smooth and tenacious in mouth feel and rich in nutrition, have unique fragrance of buckwheat, are high in content of dietary fibers, and are healthy staple food products.

Description

technical field [0001] The invention relates to the field of noodle product processing, in particular to a semi-dry buckwheat noodle with high content and a preparation method thereof. Background technique [0002] Buckwheat belongs to the Polygonaceae plant. It is an excellent food and medicine variety recognized by the International Food and Agriculture Organization, and has good dietary and health effects. Buckwheat contains 19 kinds of amino acids, 9 kinds of fatty acids, and is rich in vitamins and minerals. The unique bioflavonoids such as rutin in buckwheat can improve the permeability of capillaries, maintain microvascular circulation and other functions, and have the functions of reducing "three highs" "(hypertension, hyperlipidemia, hyperglycemia) effect. In the case of worldwide obesity, hyperglycemia, and hyperlipidemia, buckwheat can satisfy people's requirements for food nutrition, health and safety due to its obvious effect of lowering blood sugar and blood l...

AI Technical Summary

Problems solved by technology

But with respect to buckwheat noodle, its production form great majority at present is vermicelli product (such as publication number is Chinese patents such as CN103535612A, CN105124407A), although it is easy to maintain quality, mouthfeel is not as good as the semi-dry noodle product of noodle fragrance full-bodied, chewy smoothness , can not meet consumers' demand for noodle taste, and because buckwheat flour has poor processing performance and rough taste, it is often used in combination with wheat flour in production, and the addition amount is generally 10% to 30%.

The buckwheat addition in some buckwheat instant noodles (as the patent of CN103125839A as the publication number) can also reach 70%, but the buckwheat instant noodles have shortcomings such as high oil absorption rate, poor rehydration, and large cooking loss.

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