Tartary buckwheat sprout whole plant fresh wet noodles and preparation method thereof

Abstract

The invention relates to the technical field of tartary buckwheat processing, and discloses a tartary buckwheat sprout whole plant fresh wet noodles and a preparation method thereof. The preparation method comprises the following steps: pickling tartary buckwheat sprouts, washing and cleaning, adding purified water for pulping, stirring and adding a salt color fixative and hydrophilic colloid sequentially to obtain a tartary buckwheat sprout juice; blending the tartary buckwheat sprout juice with wheat high gluten flour, nutrition powder, table salt and a quality improver, and then sequentially performing primary curing, rolling, secondary curing and slitting treatment to obtain noodles; adding the noodles in a slightly boiling state of water, cooking until raw cores of the noodles disappear, then putting the noodles into ice water for immersion cleaning, draining and packaging. The fresh wet noodles are prepared from the following raw materials in parts by weight: 20-40 parts of tartary buckwheat sprout juice, 30-50 parts of wheat high gluten flour, 1-3 parts of nutrition powder and 0.2-0.8 part of table salt, and the addition amount of the quality improver is 2-5% of the total weight of the raw materials of the fresh wet noodles. The prepared fresh wet noodles are complete in nutrient component proportion, rich in vitamins and bioflavonoids, low in breaking rate, free of muddy soup and good in water absorption.

Description

technical field [0001] The invention belongs to the technical field of tartary buckwheat processing, and in particular relates to whole plant fresh wet noodles of tartary buckwheat sprouts and a preparation method thereof. Background technique [0002] At present, the incidence of hyperlipidemia, obesity, diabetes, etc. caused by unreasonable diet continues to rise, threatening human health at all times. As a staple food, cereals occupy a prominent and important position in the dietary structure of the people in my country (China). 80% of the human body's daily food intake and 50% of protein are provided by cereals. Cereals are also the main source of some inorganic salts and B vitamins. In recent years, people's staple food is mainly polished rice and refined noodles, and few people care about miscellaneous grains. At the same time, with the change of dietary structure, the increase of animal protein intake, diabetes, hypertension, myocardial infarction, cerebral thrombosis...

AI Technical Summary

Problems solved by technology

[0004] Current tartary buckwheat noodles are mostly prepared with tartary buckwheat powder as raw materials, such as patents with publication numbers CN105360946A and CN111838537A. The strip rate is high, and at the same time, most of the dried tartary buckwheat noodles are currently prepared. The dried tartary buckwheat noodles need to go through a drying process, which is likely to cause the degradation of flavonoids, making it difficult to exert the physiological functions of tartary buckwheat.

In addition, tartary buckwheat powder is obtained by shelling and crushing tartary buckwheat grains. Not only the preparation process is cumbersome, but also the flavonoid content of tartary buckwheat grains is low, so it is difficult to have a good hypoglycemic effect and antioxidant effect