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Buckwheat vermicelli and preparation method thereof

A technology of buckwheat flour and vermicelli, applied in food ultrasonic treatment, food drying, food science, etc., can solve problems such as rough taste, achieve the effect of flexibility and taste improvement

Inactive Publication Date: 2018-10-23
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, some soy food raw materials are used to prepare a variety of processed foods with main ingredients or supplementary materials, while the product form of miscellaneous grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Embodiment 1 A kind of preparation of buckwheat vermicelli

[0029] A preparation method of buckwheat vermicelli, comprising the following steps:

[0030] (1) Material selection: choose buckwheat rice with bright surface and high integrity;

[0031] (2) Soaking rice: soaking in pure water 3 times of the buckwheat rice by mass, and adjusting the pH to 2.0 with citric acid; then doing ultrasonic pretreatment, ultrasonic frequency 50KHz, power density 4W / cm 2 , ultrasonic time 15min; then continue to soak for 8h;

[0032] (3) Drain the water: after soaking the buckwheat rice, drain the water for 1h;

[0033] (4) Ice temperature: After draining the buckwheat rice, dry it with cold air at -1°C for 8 hours;

[0034] (5) Steam explosion: use a steam explosion machine to steam the buckwheat rice dried by ice-temperature cold air. The treatment conditions are that the steam explosion pressure is 2.2MPa; the pressure stabilization time is 40s;

[0035] (6) Grinding: using a p...

Example Embodiment

[0043] The preparation of embodiment 2 a kind of buckwheat vermicelli

[0044] A preparation method of buckwheat vermicelli, comprising the following steps:

[0045] (1) Material selection: choose buckwheat rice with bright surface and high integrity;

[0046] (2) Soaking rice: soak in pure water 5 times of the buckwheat rice by mass, and adjust the pH to 2.5 with citric acid; then do ultrasonic pretreatment, ultrasonic frequency 75KHz, power density 5W / cm 2, ultrasonic time 25min; then continue to soak for 10h;

[0047] (3) Drain the water: after soaking the buckwheat rice, drain the water for 2 hours;

[0048] (4) Ice temperature: After draining the buckwheat rice, dry it with cold air at 0°C for 10 hours;

[0049] (5) Steam explosion: use a steam explosion machine to steam the buckwheat rice dried by ice-temperature cold air. The treatment conditions are that the steam explosion pressure is 2.5MPa; the pressure stabilization time is 50s;

[0050] (6) Grinding: using a p...

Example Embodiment

[0058] Embodiment 3 A kind of preparation of buckwheat vermicelli

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

[0060] (1) Material selection: choose buckwheat rice with bright surface and high integrity;

[0061] (2) Soaking rice: soak in pure water 5 times of the buckwheat rice by mass, and adjust the pH to 2.5 with citric acid; then do ultrasonic pretreatment, ultrasonic frequency 65KHz, power density 4.58W / cm 2 , ultrasonic time 22min; then continue to soak for 8.5h;

[0062] (3) Drain the water: after soaking the buckwheat rice, drain the water for 1.5h;

[0063] (4) Ice temperature: After draining, the buckwheat rice was dried with cold air at -0.5°C for 8 hours;

[0064] (5) Steam explosion: use a steam explosion machine to steam the buckwheat rice dried by ice-temperature cold air. The treatment conditions are that the steam explosion pressure is 2.3MPa; the pressure stabilization time is 40s;

[0065] (6) Grinding: using ...

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Abstract

The invention discloses a preparation method of buckwheat vermicelli. The preparation method of the buckwheat vermicelli comprises the following steps: (1) selecting materials; (2) soaking buckwheat grains; (3) carrying out draining; (4) carrying out ice-temperature cold-air drying; (5) carrying out steam-blasting; (6) carrying out grinding so as to obtain powder; (7) carrying out drying; (8) preparing pulp; (9) carrying out precipitating; (10) carrying out steaming; (11) carrying out extruding; (12) carrying out aging; and (13) carrying out drying, and performing magnetic separation, sterilization and packaging so as to obtain the buckwheat vermicelli. Pretreatment is performed on the buckwheat grains by utilizing an ultrasonic technology, a steam-blasting technology and an ice-temperature cold-air drying technology; and thus, the prepared buckwheat powder is a brand new product which balances improved taste and preserved functions of buckwheat flour. On such basis, the steps of preparing pulp, carrying out precipitating, carrying out steaming, carrying out extruding, carrying out aging and carrying out drying are performed, so that the prepared finished products of the buckwheatvermicelli are not liable to break, flexible and smooth in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to buckwheat vermicelli and a preparation method thereof. Background technique [0002] Buckwheat, aliases: sweet buckwheat, rye, triangular wheat, etc.; annual herb. Stems erect, 30-90 cm tall, upper branched, green or red, with longitudinal ribs, glabrous or with papillae along longitudinal ribs on one side. Leaves triangular or ovate-triangular, 2.5-7 cm long, 2-5 cm wide, apex acuminate, base heart-shaped, with papillae on both sides along the veins. Buckwheat is a short-day crop and likes to be cool and humid. It is not resistant to high temperature and dry wind, and is afraid of frost. Buckwheat is distributed in most parts of China, and also in Asian and European countries. Buckwheat is sweet in nature and cool in taste, which has the effect of appetizing and widening intestines, lowering Qi and eliminating stagnation. It can treat colic intestinal syndrome, gastrointestina...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/20A23L5/30
CPCA23L7/10A23L5/20A23L5/21A23L5/32A23V2002/00A23V2300/48A23V2300/10
Inventor 葛飞晋珍珍刘辉陶玉贵朱龙宝李婉珍宋平
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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