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Tartary buckwheat noodles and preparation method thereof

A technology for noodles and buckwheat, applied in the field of food processing, can solve the problems of loss of flavonoids and phenols, fast aging, and long time for buckwheat noodles, and achieve the effects of improving cohesion, slow aging, and shortening cooking time.

Pending Publication Date: 2021-11-05
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to overcome the above-mentioned technical deficiencies, provide a kind of tartary buckwheat noodles and its preparation method, solve the technical problems in the prior art that the cooking time of tartary buckwheat noodles is longer, resulting in a large loss of flavonoids and phenols, and the aging speed is fast

Method used

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  • Tartary buckwheat noodles and preparation method thereof
  • Tartary buckwheat noodles and preparation method thereof
  • Tartary buckwheat noodles and preparation method thereof

Examples

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Embodiment 1

[0037] This embodiment proposes a tartary buckwheat noodle, which is prepared by mixing the first mixture and the second mixture; the first mixture is obtained by mixing the first raw material, and the first raw material is calculated in parts by weight, including: 5 parts The first waxy wheat flour, 60 parts of the first high-gluten wheat flour, 2 parts of salt and 25 parts of water, wherein the temperature of the water is 80°C; the second mixture is obtained by mixing the second raw materials according to The calculation in parts by weight includes: 5 parts of the second waxy wheat flour, 10 parts of the second high-gluten wheat flour and 15 parts of tartary buckwheat flour; further, the mass ratio of the first mixture to the second mixture is 1:1.

[0038] The processing method of the tartary buckwheat noodles of the present embodiment may further comprise the steps:

[0039] S1. Mix the first waxy wheat flour, the first high-gluten wheat flour and salt according to the rat...

Embodiment 2

[0045]This embodiment proposes a tartary buckwheat noodle, which is prepared by mixing the first mixture and the second mixture; the first mixture is obtained by mixing the first raw material, and the first raw material is calculated in parts by weight, including: 10 parts The first glutinous wheat flour, 50 parts of the first high-gluten wheat flour, 1.5 parts of salt and 20 parts of water, wherein the temperature of the water is 75°C; the second mixture is obtained by mixing the second raw materials according to The calculation in parts by weight includes: 10 parts of the second waxy wheat flour, 15 parts of the second high-gluten wheat flour and 20 parts of tartary buckwheat flour; further, the mass ratio of the first mixture to the second mixture is 1:1.5.

[0046] The processing method of the tartary buckwheat noodles of the present embodiment may further comprise the steps:

[0047] S1. Mix the first waxy wheat flour, the first high-gluten wheat flour and salt according ...

Embodiment 3

[0052] This embodiment proposes a kind of tartary buckwheat noodles, which are prepared by mixing the first mixture and the second mixture; the first mixture is obtained by mixing the first raw materials, and the first raw materials are calculated in parts by weight, including: 8 parts The first glutinous wheat flour, 55 parts of the first high-gluten wheat flour, 2 parts of salt and 25 parts of water, wherein the temperature of the water is 70°C; the second mixture is obtained by mixing the second raw material according to The calculation of parts by weight includes: 7 parts of the second waxy wheat flour, 20 parts of the second high-gluten wheat flour and 18 parts of tartary buckwheat flour; further, the mass ratio of the first mixture to the second mixture is 1:1.

[0053] The processing method of the tartary buckwheat noodles of the present embodiment may further comprise the steps:

[0054] S1. Mix the first waxy wheat flour, the first high-gluten wheat flour and salt acc...

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Abstract

The invention discloses tartary buckwheat noodles and a preparation method thereof, and belongs to the technical field of food processing. The tartary buckwheat noodles comprise a first mixture and a second mixture, wherein the first mixture comprises 5-10 parts of first glutinous wheat flour, 50-60 parts of first high-gluten wheat flour, 1-2 parts of salt and 20-30 parts of water; and the second mixture comprises 5-10 parts of second glutinous wheat flour, 10-20 parts of second high-gluten wheat flour and 15-20 parts of tartary buckwheat flour. The invention also provides a processing method of the tartary buckwheat noodles. The processing method comprises the following steps: S1, mixing the first glutinous wheat flour with the first high-gluten wheat flour and the salt, then adding water, and performing mixing to obtain the first mixture; S2, mixing the second glutinous wheat flour with the second high-gluten wheat flour and the tartary buckwheat flour to obtain the second mixture; S3, mixing the second mixture with the first mixture to obtain dough; and S4, tabletting and cutting the dough to obtain the tartary buckwheat noodles. The tartary buckwheat noodles are short in cooking time and slow in aging speed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tartary buckwheat noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of pasta common in my country, and they are very popular because of their simple production and convenient eating. With the improvement of living standards, traditional noodles can no longer meet people's needs. Our requirements for the nutrition, color, pattern and taste of noodles are also getting higher and higher. Developing more miscellaneous grain noodles is an effective way to improve the nutritional characteristics of noodles and solve the problem that the current Chinese people's staple food is too fine. With the development of the market and the improvement of food processing technology, many miscellaneous grains have also begun to be used in the production of noodles and other foods. [0003] Tartary buckwheat contains nutrients such as protein, vitami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10
Inventor 方正武卢奕霏王彩丽王书平罗旖柔
Owner YANGTZE UNIVERSITY
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