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Konjac powder and tartarian buckwheat noodles

A technology of konjac flour and bitter buckwheat noodles, which is applied in food science and other directions, can solve the problems of low actual content of buckwheat noodles, affect taste, poor taste, etc., and achieve the effects of natural product ingredients, good cooking taste and high nutritional value.

Inactive Publication Date: 2017-12-01
北川魔荞食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although buckwheat noodles are rich in nutrition, because buckwheat noodles are mainly composed of crude fiber, not only the taste is poor, but also it is easy to break during the noodle making process. In order to maintain the gluten strength of buckwheat noodles, but the addition of food glue makes the noodles themselves stronger, which is difficult to break down and affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0026] In the solid matter of noodles, the weight ratio of konjac fine powder is 0.5%, the weight ratio of buckwheat flour is 45%, and the weight ratio of high-gluten wheat flour is 54.5%. In the solid matter, add water and knead according to 40% of the solid matter amount. A large amount of water is added when kneading the noodles for the needs of the kneading noodles itself, and the moisture content in the dried and dehydrated noodles can still be controlled within the national standard range.

specific Embodiment 2

[0027] In the solid matter of noodles, konjac powder weight ratio is 0.5%, tartary buckwheat flour weight ratio is 11.5%, and described wheat high-gluten flour weight ratio is 88%, adds water and dough according to 40% of solid matter amount in solid matter.

specific Embodiment 3

[0028] In the described solids of noodles, konjac powder weight ratio is 1%, tartary buckwheat flour weight ratio is 21%, and described wheat high-gluten flour weight ratio is 78%, in solid matter according to 45% of solid matter amount, add water and noodle.

[0029] After the specific formula in specific embodiment 2 and specific embodiment 3 is realized, the mouthfeel is better, the noodles are not broken when put into the pot, and the proportion of buckwheat noodles is relatively high.

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Abstract

The invention relates to konjac powder and tartarian buckwheat noodles. The konjac powder and tartarian buckwheat noodles consist of konjac powder, tartary buckwheat flour and wheat strong flour besides water, wherein the percentage by weight of the konjac powder is 0.5-2% of solids, the percentage by weight of the tartary buckwheat flour is 10-50% of the solids, and the percentage by weight of the wheat strong flour is 50-88% of the solids. The konjac powder andtartarian buckwheat noodles are high in proportion of the buckwheat flour, and besides, fine fibers are high in ratio. The noodles are good in mouth feel after being cooked. The konjac powder is adopted, so that the strength of the noodles is strengthened, and the noodles are not liable to break in the cooking process; and edible gums are not added, so that the noodles are natural in mouth feel and expanding. The konjac powder and tartarian buckwheat noodles are free from any additional chemical additives, chewy feel and mouth feel of the noodles can also be maintained, high proportion of the tartary buckwheat flour is realized, and the konjac powder and tartarian buckwheat noodles are natural in components and high in nutrient value.

Description

technical field [0001] The invention belongs to the field of food, and relates to a formula of buckwheat noodles, in particular to tartary buckwheat noodles with konjac fine powder. Background technique [0002] Buckwheat noodles are thin noodles made from tartary buckwheat flour, water and flattened dough. Buckwheat is one of the main food products of people. [0003] The nutritional components of buckwheat are mainly rich in protein; B vitamins; rutins strengthen blood vessels; mineral nutrients; rich in plant cellulose, etc. Recent studies have shown that regular consumption of buckwheat is not easy to cause obesity, because buckwheat contains high nutritional value and well-balanced plant protein, which is not easy to convert into fat in the body, so it is not easy to cause obesity. In addition, the dietary fiber contained in buckwheat is eight times as much as the staple food noodles and rice that people often eat. It has a good effect on preventing constipation, and ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/109A23L19/10A23L33/10
Inventor 刘晓阳
Owner 北川魔荞食品科技有限公司
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