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High-fiber buckwheat fine dried noodles and preparation method thereof

A technology of high-fiber buckwheat and vermicelli, applied in the direction of food science, etc., can solve the problems of complex process, unfavorable industrial transformation, cumbersome processing process, etc., and achieve the effect of simple production process, improved processing performance, and bright yellow soup

Pending Publication Date: 2022-04-29
中原粮食集团多福多食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the effect of bran toughness can be obtained, the pretreatment process is cumbersome and the process is complicated, which is not conducive to industrial transformation

Method used

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  • High-fiber buckwheat fine dried noodles and preparation method thereof
  • High-fiber buckwheat fine dried noodles and preparation method thereof
  • High-fiber buckwheat fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of high dietary fiber buckwheat vermicelli, the specific steps are as follows:

[0038] (1) cleaning the sweet buckwheat grain after shelling, soaking in water (the ratio of material to liquid is 1kg:2kg), to obtain the water infusion;

[0039] (2) Pass the water immersion liquid in step (1) through a refiner for a refining treatment, the first refining treatment is coarse grinding, the filter aperture is 60 mesh during coarse grinding, and the wet material after refining is placed in the storage Soak in the slurry tank, the soaking temperature is 50 DEG C, and the soaking time is 30 minutes to obtain a primary slurry, and the soaking liquid used during the primary soaking process is potato starch slurry (wherein, the potato starch slurry is obtained by soaking potato starch in water, soaking When using 10kg potato starch soaked in 100kg water);

[0040](3) The primary slurry in step (2) is subjected to secondary refining treatment through a refine...

Embodiment 2

[0045] A preparation method of high dietary fiber buckwheat vermicelli, the specific steps are as follows:

[0046] (1) cleaning the sweet buckwheat grain after shelling, soaking in water (the ratio of material to liquid is 1kg:1kg), to obtain the water infusion;

[0047] (2) Pass the water immersion liquid in step (1) through a refiner for a refining treatment, the first refining treatment is coarse grinding, the filter aperture is 60 mesh during coarse grinding, and the wet material after refining is placed in the storage Soak in the slurry tank, the soaking temperature is 40 DEG C, and the soaking time is 25 minutes to obtain a primary slurry, and the soaking liquid used during the primary soaking process is potato starch slurry (wherein, the potato starch slurry is obtained by soaking potato starch in water, material The liquid ratio is 1kg:8kg);

[0048] (3) The primary slurry in step (2) is subjected to secondary refining treatment through a refiner, and the secondary r...

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Abstract

The invention belongs to the technical field of functional food processing, and particularly relates to high-fiber buckwheat fine dried noodles and a preparation method thereof. By adopting a physical processing technical means, sweet buckwheat grains are subjected to soaking, grinding, filter pressing, drying and the like, then the sweet buckwheat grains are compounded with medicinal and edible food materials of tartary buckwheat flour, vital gluten and Chinese herbal medicines, and finally, the high-dietary-fiber buckwheat fine dried noodle product is prepared by utilizing a fine dried noodle processing method. The prepared product can enrich the content of the insoluble dietary fibers, and the edible performance of the insoluble dietary fibers is improved. The preparation process is simple to operate, can realize batch production, expands a new method and approach for deep processing of buckwheat, and provides a feasible road for development of staple food of coarse cereals. The content of dietary fibers in the buckwheat fine dried noodles is larger than or equal to 6 wt%, various inspection indexes of the fine dried noodles are met, and the buckwheat fine dried noodles have the advantages of being chewy, smooth, resistant to boiling and soaking, yellow and bright in soup color and the like after being boiled.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to high-fiber buckwheat vermicelli and a preparation method thereof. Background technique [0002] With the vigorous development of the food industry, processed products gradually occupy a dominant position in the daily dietary consumption of urban residents. However, the improvement in the processing precision of daily staple food products has also led to a significant reduction in dietary fiber in white rice and white noodles, and a continuous increase in high-carbohydrate, high-fat, and high-sugar, causing a series of problems such as overweight and obesity and a surge in people with three highs. [0003] Dietary fiber (Dietary Fiber, DF) refers to the sum of edible plant ingredients, carbohydrates and similar substances that can resist digestion and absorption in the small intestine of the human body and can be partially or completely fermented in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L33/22A23L33/10A23L33/185A23L29/30
CPCA23L7/109A23L7/115A23L33/22A23L33/10A23L33/185A23L29/30A23V2002/00A23V2250/5118A23V2250/5486Y02A40/90
Inventor 王云光崔建涛李爽
Owner 中原粮食集团多福多食品有限公司