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Nutritional and healthy tartary buckwheat noodles and preparation method thereof

A buckwheat noodle and healthy technology, applied in the field of noodle processing, can solve the problems of noodle raw materials, single taste, insufficient nutrition, affecting physical health, etc., so as to avoid excessive adhesion, better taste and rich flavor. Effect

Pending Publication Date: 2022-02-22
北京炎黄本草健康管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the traditional foods in my country. They are flour products made of wheat flour. Traditional noodle raw materials have a single taste and are not rich in nutrition. Whitening agents and preservatives are added. Long-term use will affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A nutritious and healthy tartary buckwheat noodle, which is made of the following raw materials in parts by weight: 45 parts of tartary buckwheat flour, 20 parts of high-gluten wheat flour, 1.5 parts of medlar powder, 5 parts of yam powder, 2 parts of wax gourd powder, and 3 parts of sweet potato powder , 0.4 parts of cinnamon powder, 1.5 parts of black fungus powder, 2.6 parts of mushroom powder, 5 parts of pumpkin powder, 1.5 parts of edible salt, and 0.3 parts of sodium carbonate.

[0023] The preparation method comprises the following steps:

[0024] (1) Weigh according to the above-mentioned weight ratio, mix each raw material evenly, and the stirring time of the mixing is 8min;

[0025] (2) Vacuum kneading: add 30°C water to the above-mentioned mixed raw materials to knead the kneading dough, control the moisture content of the dough to 35%, alternately carry out high speed and low speed during the kneading process, and adopt a vacuum degree of 0.06Mpa;

[0026] ...

Embodiment 2

[0032] A nutritious and healthy tartary buckwheat noodle, which is made of the following raw materials in parts by weight: 43 parts of tartary buckwheat flour, 18 parts of high-gluten wheat flour, 1 part of medlar powder, 4 parts of yam powder, 1.5 parts of wax gourd powder, and 2 parts of sweet potato powder , 0.3 parts of cinnamon powder, 1 part of black fungus powder, 2.4 parts of mushroom powder, 4 parts of pumpkin powder, 4 parts of edible salt, and 0.2 parts of sodium carbonate.

[0033] The preparation method comprises the following steps:

[0034] (1) Weigh according to the above-mentioned weight ratio, mix each raw material evenly, and the stirring time of the mixing is 5min;

[0035] (2) Vacuum kneading: Add 30°C water to the above-mentioned mixed raw materials to knead the kneading dough, control the moisture content of the dough to 33%, alternately carry out high-speed and low-speed kneading during the kneading process, and adopt a vacuum degree of 0.05Mpa;

[003...

Embodiment 3

[0042] A nutritious and healthy tartary buckwheat noodle, which is made of the following raw materials in parts by weight: 47 parts of tartary buckwheat flour, 22 parts of high-gluten wheat flour, 2 parts of medlar powder, 6 parts of yam powder, 2.5 parts of wax gourd powder, and 4 parts of sweet potato powder , 0.5 parts of cinnamon powder, 2 parts of black fungus powder, 2.8 parts of mushroom powder, 6 parts of pumpkin powder, 2 parts of edible salt, and 0.4 part of sodium carbonate.

[0043] The preparation method comprises the following steps:

[0044] (1) Weigh according to the above-mentioned weight ratio, mix each raw material evenly, and the stirring time of the mixing is 10min;

[0045] (2) Vacuum kneading: add 30°C water to the above-mentioned mixed raw materials to knead the kneading dough, control the moisture content of the dough to 37%, alternately carry out high speed and low speed during the kneading process, and adopt a vacuum degree of 0.07Mpa;

[0046] (3) ...

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Abstract

The invention relates to nutritional and healthy tartary buckwheat noodles, which are prepared from the following raw materials in parts by weight: 43-47 parts of tartary buckwheat flour, 18-22 parts of high gluten wheat flour, 1-2 parts of Chinese wolfberry fruit powder, 4-6 parts of Chinese yam powder, 1.5-2.5 parts of wax gourd powder, 2-4 parts of sweet potato powder, 0.3-0.5 part of ground cinnamon, 1-2 parts of black fungus powder, 2.4-2.8 parts of dried mushroom powder, 4-6 parts of pumpkin powder, 1-2 parts of edible salt and 0.2-0.4 part of sodium carbonate. Compared with the prior art, the nutritional and healthy tartary buckwheat noodles have the advantages that the nutritional and healthy tartary buckwheat noodles take a large amount of coarse grains as raw materials, contain a large amount of dietary fibers and are rich in taste, nutritional and healthy by mixing various different foods as the raw materials; the noodles are endowed with relatively good elasticity and chewiness by a special making process; and the food is easy to digest and absorb after being eaten and has stomach-nourishing effect.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to nutritious and healthy tartary buckwheat noodles and a preparation method thereof. Background technique [0002] Noodles are one of the traditional foods in my country. They are flour products made from wheat flour. Traditional noodles have a single raw material and a single taste. They are not rich in nutrition, and whitening agents and preservatives are added. Long-term use will affect your health. With the development of society and the continuous improvement of economic level, people pay more and more attention to the health problems of food, and have higher and higher requirements for food taste, so noodles with rich taste and healthy nutrition are more and more popular among people. Contents of the invention [0003] The technical problem to be solved by the present invention is to solve the above problems and provide nutritious and healthy tartary buckwheat noo...

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 甘勇
Owner 北京炎黄本草健康管理有限公司
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