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Preparation method of tartary buckwheat noodle fine dried noodles

A production method and technology of buckwheat noodles, which are applied in the functions of food ingredients, food science, and applications, can solve the problem of rare noodles, and achieve the effect of good market prospects.

Inactive Publication Date: 2020-12-11
李红光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are various kinds of dried noodles in the market, which have the effects of lowering blood sugar, blood fat and blood pressure, especially the dried noodles that are suitable for diabetic eye disease patients are rare

Method used

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Embodiment

[0009] A method for making tartary buckwheat dried noodles, characterized in that it consists of the following raw materials in parts by weight: 100 kg of tartary buckwheat noodles, 50 kg of oat noodles, 1.5 kg of cassia seeds, 1.5 kg of wolfberry, 1.5 kg of aloe vera, 0.1 kg of iodized salt, 50 kilograms of soft water, 0.05 kilogram of edible alkaline noodles; Concrete steps are as follows: take cassia seed, wolfberry, aloe by weight, break, cross 120 mesh sieves, stir, standby; Take tartary buckwheat noodles, oat flour, iodine by weight Salt, edible alkaline noodles, soft water, spare; put spare tartary buckwheat noodles, oatmeal, cassia seeds, wolfberry, aloe into the noodle mixer and pre-mix for 8-12 minutes, then add spare iodized salt, edible alkaline noodles, soft water , mixed for 15-20 minutes to obtain a mixed dough; mature the mixed dough for 15-25 minutes, take it out and let it stand for 15-20 minutes for secondary curing, the curing time is 10-20 minutes; after th...

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Abstract

The invention provides a preparation method of tartary buckwheat noodle fine dried noodles, and relates to the technical field of food formulas. The tartary buckwheat noodle fine dried noodles are characterized by being prepared from the following raw materials in parts by weight: 100 parts of tartary buckwheat noodles, 50 parts of oat flour, 1.5 parts of semen cassiae, 1.5 parts of Chinese wolfberry fruits, 1.5 parts of aloe, 0.1 part of iodized salt, 50 parts of soft water and 0.05 part of edible sodium carbonate. The tartary buckwheat noodle fine dried noodles disclosed by the invention have the beneficial effects that in the production process of the fine dried noodles, no pigment, additive, chemical component or mineral substance is added, so that the tartary buckwheat noodle fine dried noodles have the efficacies of reducing blood sugar, reducing blood lipid and reducing blood pressure, are particularly suitable for crowds suffering from diabetic eye diseases to eat, and are goodin market prospects.

Description

technical field [0001] The invention belongs to the technical field of food formulas, and in particular relates to a preparation method of tartary buckwheat vermicelli. Background technique [0002] There are various fine dried noodles on the market, which have the effects of lowering blood sugar, blood fat and blood pressure, and there are not many fine dried noodles that are especially suitable for diabetic eye disease patients. Contents of the invention [0003] In order to overcome the above-mentioned problems, the present invention provides a kind of making method of tartary buckwheat vermicelli, to make up for its deficiency. [0004] The technical scheme adopted by the present invention to solve the technical problem is: a method for making tartary buckwheat dried noodles, characterized in that it consists of the following raw materials in parts by weight: 100 parts by weight of tartary buckwheat noodles, 50 parts oat noodles, 1.5 parts cassia seeds, 1.5 parts wolfb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30A23V2200/328A23V2200/326
Inventor 李红光
Owner 李红光
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