Formula and preparation method of buckwheat noodles
A buckwheat noodle and recipe technology, applied in the field of food processing, can solve the problems of broken strips and low yield
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Embodiment 1
[0013] The buckwheat noodle formula of this embodiment is composed as follows: 40 parts of wheat flour, 20 parts of buckwheat flour, 1.5 parts of edible salt, 0.15 part of edible alkali, 5 parts of konjac fine powder, and 0.05 part of gluten source F.
[0014] The buckwheat noodles are prepared through the following steps: a. crushing the buckwheat flour and sieving it for later use; b. uniformly mixing edible salt, edible alkali and tendon source F with water accounting for 20% of the total weight of raw materials to prepare a mixed liquid for later use; c, the sieved buckwheat flour is sent into the extruder for extruding and puffing; d, after the extrusion and puffing treatment of the buckwheat flour obtained in step c, the wheat flour and konjac fine powder are put into the noodle mixer and mixed evenly, Put the mixed solution obtained in step b and continue to stir at a high speed to obtain a dough with uniform particles; f, after maturing the dough obtained in step d for ...
Embodiment 2
[0017] The buckwheat noodle formula of the present embodiment is composed as follows: 50 parts of wheat flour, 30 parts of buckwheat flour, 2 parts of edible salt, 0.2 part of edible alkali, 10 parts of konjac powder, and 0.1 part of gluten source F.
[0018] The buckwheat noodles are prepared through the following steps: a. crush the buckwheat flour and sieve it for later use; b. uniformly mix edible salt, edible alkali and gluten source F with water accounting for 30% of the total weight of raw materials to prepare a mixed liquid for later use; c, the sieved buckwheat flour is sent into the extruder for extruding and puffing; d, after the extrusion and puffing treatment of the buckwheat flour obtained in step c, the wheat flour and konjac fine powder are put into the noodle mixer and mixed evenly, Put the mixed solution obtained in step b and continue to stir at a high speed to obtain a dough with uniform particles; f, after maturing the dough obtained in step d for 40 minute...
Embodiment 3
[0021] The buckwheat noodle formula of the present embodiment is composed as follows: 45 parts of wheat flour, 25 parts of buckwheat flour, 1.8 parts of edible salt, 0.18 part of edible alkali, 8 parts of konjac powder, and 0.08 part of Jinliyuan F.
[0022] The buckwheat noodles are prepared through the following steps: a. crushing the buckwheat flour and sieving it for later use; b. uniformly mixing edible salt, edible alkali and gluten source F with water accounting for 25% of the total weight of raw materials to prepare a mixed liquid for later use; c, the sieved buckwheat flour is sent into the extruder for extruding and puffing; d, after the extrusion and puffing treatment of the buckwheat flour obtained in step c, the wheat flour and konjac fine powder are put into the noodle mixer and mixed evenly, Put the mixed solution obtained in step b and continue to stir at a high speed to obtain a dough with uniform particles; f, after maturing the dough obtained in step d for 30...
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