Buckwheat noodle and making method thereof

A production method and technology of buckwheat noodles, which are applied in the functions of food ingredients, food science, applications, etc., can solve the problems of restricting the consumption of buckwheat food, coarse buckwheat flour particles, not easy to digest, etc., and achieve the promotion of gastrointestinal digestion and strong taste , not easy to boil the effect

Inactive Publication Date: 2020-05-26
李强
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, people's food is mainly rice and flour, and buckwheat is only used as an auxiliary food for adjustment. Moreover, buckwheat flour has coarse particles, poor taste, and is not easy to digest, which restricts the consumption of buckwheat food.
At present, for the convenience of eating, buckwheat and flour are used to make noodles. Because the buckwheat grains are rough, the higher the amount of buckwheat noodles added to the noodles, the noodles made are easy to be boiled during the cooking process.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Buckwheat noodle and making method thereof
  • Buckwheat noodle and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of buckwheat noodles, 100g buckwheat dry noodles include the following raw materials: 90g buckwheat noodles, 9g gluten noodles, 0.5g salt, 0.5g plant fiber, the plant fiber is composed of 0.3g elm bark powder and 0.2g burdock leaf fiber , And the size of the two is 2-3mm.

[0033] The preparation method of buckwheat noodles of the present invention includes the following steps:

[0034] (1) Weigh out soba noodles, salt, plant fiber and gluten in proportion, add water and knead into dough;

[0035] (2) Proof the dough in step (1) for 20 minutes, and fully knead it for 60 minutes to form dough;

[0036] (3) Process the dough kneaded in step (2) into handmade noodles to make handmade wet noodles.

[0037] A cooking method of buckwheat noodles includes the following steps:

[0038] Boil the prepared buckwheat noodles in water for 5 minutes, and put the boiled buckwheat noodles in cold water for 30 minutes;

[0039] Take out the soft noodles and place them in a plate, and pour t...

Embodiment 2

[0048] A buckwheat noodles, the raw materials of which include buckwheat noodles and white noodles. 100g of dry buckwheat noodles includes the following materials by weight: 70g buckwheat noodles, 20g white noodles, 0.8g salt, 9g gluten, and the rest are plant fibers, the plant fibers are large It is 2-3mm burdock leaf fiber.

[0049] The preparation method of buckwheat noodles of the present invention includes the following steps:

[0050] (1) Weigh out soba noodles, salt, plant fiber and gluten in proportion, add water and knead into dough;

[0051] (2) Proof the dough in step (1) for 15 minutes, fully knead it for 50 minutes to make dough;

[0052] (3) The dough kneaded in step (2) is processed by a machine and made into dried noodles.

[0053] A cooking method of buckwheat noodles includes the following steps:

[0054] Boil the prepared buckwheat noodles in water for 5 minutes, and put the boiled buckwheat noodles in cold water for 60 minutes;

[0055] Take out the soft noodles and p...

Embodiment 3

[0057] A buckwheat noodles, the raw materials of which include buckwheat noodles and white noodles. 100g of buckwheat noodles include the following materials by weight: 50g buckwheat noodles, 40g white noodles, 9g gluten, 0.6g salt, and the rest are plant fibers, and the plant fibers are large and small It is 2-3mm elm bark powder.

[0058] The preparation method of buckwheat noodles of the present invention includes the following steps:

[0059] (1) Weigh out soba noodles, salt, plant fiber and gluten in proportion, add water and knead into dough;

[0060] (2) Proof the dough in step (1) for 15 minutes, fully knead it for 40 minutes to make dough;

[0061] (3) The dough kneaded in step (2) is machined out into strips and made into wet noodles.

[0062] A cooking method of buckwheat noodles includes the following steps:

[0063] Boil the prepared buckwheat noodles in water for 3 minutes, and put the boiled buckwheat noodles in cold water for 40 minutes;

[0064] Remove the soft noodles a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a buckwheat noodle and a making method thereof. 100 g of the buckwheat noodles is made from, by weight, 20-90% of buckwheat flour, 5-10% of vital gluten, 0.5-1% of salt and 0.1-1% of plant fibers. The buckwheat noodle contains a large amount of buckwheat flour, so that the nutritional values of the buckwheat noodles are high, and the buckwheat noodle is boiling-resistant,not prone to rotting, strong in elasticity and chewy.

Description

Technical field [0001] The invention relates to the technical field of noodle processing, in particular to a buckwheat noodle and a preparation method thereof. Background technique [0002] The carbohydrates of buckwheat are mainly starch. Because the grains are smaller, compared with other cereals, it is easy to cook and easy to process. At the same time, buckwheat is rich in dietary fiber, its content is 10 times that of ordinary refined rice; buckwheat contains iron, manganese, zinc and other trace elements than ordinary grains. Long-term consumption of buckwheat food can also reduce blood pressure and blood lipids. [0003] At present, people's food is mainly rice and flour, and buckwheat is only used as an auxiliary food, and the buckwheat flour is coarser, has a poor taste, and is not easy to digest, which restricts the consumption of buckwheat food. At present, for the convenience of eating, buckwheat and flour are used to make noodles. Due to the coarser buckwheat partic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L23/00A23L33/185A23L33/22
CPCA23L7/109A23L33/185A23L33/22A23L23/00A23V2002/00A23V2200/32A23V2200/326A23V2200/328A23V2200/3262A23V2250/5482A23V2250/5116
Inventor 李强
Owner 李强
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap