Making method for increasing fiber content of buckwheat flour

Abstract

The invention discloses a making method for increasing the fiber content of buckwheat noodles, and relates to the related technical field of buckwheat noodle processing. The preparation method comprises the following steps: S1, pretreatment of the sedum sarmentosum: taking a certain amount of the sedum sarmentosum, performing cleaning treatment, and performing crushing treatment on the sedum sarmentosum through a crushing box so as to enable the sedum sarmentosum to be in a fragment shape; s2, mashing the cudweed herb; s3, buckwheat seed treatment: hulling the tartary buckwheat seeds, and screening the buckwheat kernels and buckwheat hulls; s4, controlling a flour grinding machine to grind the buckwheat kernels into flour grains with the size of 100-200 meshes, and performing screening treatment on the ground flour grains; s5, mixing and stirring the raw materials: mixing the wheat flour, the buckwheat flour and the cudweed into dough; s6, fermenting and neutralizing; and S7, slitting, airing and forming. According to the preparation method, the brassica juncea is crushed and added into the buckwheat flour and the wheat flour, so that the buckwheat flour is prepared, the chewy taste of the buckwheat flour is improved, the buckwheat flour is not broken after being boiled for a long time, and the content of buckwheat can be increased.

Description

Technical Field

[0001] The invention belongs to the technical field related to buckwheat noodle processing, and particularly relates to a preparation method for improving the fiber content of buckwheat noodles. Background Art

[0002] Buckwheat has a wide range of uses. The main carbohydrate in buckwheat is starch. Because the particles are small, it is easy to cook and process compared with other cereals. Buckwheat is rich in dietary fiber, which is 10 times that of ordinary refined rice. Buckwheat also contains more trace elements such as iron, manganese, and zinc than ordinary cereals. Long-term consumption of buckwheat food can also lower blood pressure and blood lipids. Buckwheat can not only be processed into a variety of foods, including buckwheat noodles, which are thin noodles cut from buckwheat flour and water. They are nutritious and quick and easy to eat.

[0003] Noodles with buckwheat flour currently on the market generally have a relatively low buckwheat content. Since buckwheat does not contain gluten, the noodles made from it are not chewy and are easy to break. In order to improve the taste, a large amount of wheat flour is added, which loses the aroma and functionality of buckwheat. For bangzi noodles, more than 30% of buckwheat flour must be added, and 70% of whole wheat flour must be added to increase the wheat aroma of the noodles. In order to improve the taste and chewiness of the noodles after adding a large amount of buckwheat flour, a method for increasing the fiber content of buckwheat noodles is provided to solve the above-mentioned problems. Summary of the invention

[0004] The object of the present invention is to provide a method for improving the fiber content of buckwheat noodles. The method comprises the steps of crushing qingming vegetables and adding the qingming vegetables to buckwheat flour and wheat flour to make buckwheat noodles. The method can improve the texture of the buckwheat noodles and achieve long cooking time, thereby improving the content of buckwheat.

[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions:

[0006] The invention discloses a method for improving the fiber content of buckwheat noodles, and the method comprises the following steps: S1: pre-treating a certain amount of qingming vegetables: taking a certain amount of qingming vegetables and putting them into a cleaning pool for cleaning, collecting them, and pouring them into a crushing box, crushing the qingming vegetables through the crushing box, so that the qingming vegetables are in the form of fragments; S2: putting the fragmented qingming vegetables into a boiling pot and slowly cooking them for 15-20 minutes, so that the qingming vegetables are cooked soft and rotten, and then taking out the cooked qingming vegetables and putting them into a vegetable pounding machine for vibration for 5-10 minutes. , so as to mash the Qingming vegetables, S3: Buckwheat seed processing: Use a shelling machine to shell the bitter buckwheat seeds, collect the shelled bitter buckwheat rice, and use a multi-stage screening machine to screen the shelled buckwheat to screen the buckwheat kernels and buckwheat husks, S4: Wash the buckwheat kernels after screening, and then turn them over and dry them for 15-20 minutes to make the buckwheat kernels fully dried. The dried buckwheat kernels are poured into a flour grinder, and the buckwheat kernels are ground into small and large sizes by controlling the flour grinder. The flour particles are 100-200 mesh, and the ground flour particles are sieved. S5: raw material mixing and stirring: a certain amount of mashed Qingming vegetable is poured into a mixing and stirring box, and then the ground buckwheat flour is poured into the mixing and stirring box, and an appropriate amount of mixing water is added. The Qingming vegetable and buckwheat flour are stirred through the mixing and stirring box, and wheat flour is further poured into it, and a certain amount of water is added to mix the wheat flour, buckwheat flour and Qingming vegetable into dough. S6: fermentation and neutralization: the mixed dough is stored, and fermentation can begin. During the fermentation process, the stored dough will become sour, so a certain amount of edible alkali is poured into the dough and stirred, so that the edible alkali neutralizes the dough in the fermentation process. S7: strip cutting and drying molding: after the dough fermentation is completed, the dough is cut into strips by a strip rolling machine, and is left to stand for 25-30 minutes, so that the strip-shaped dough is formed into noodles, and the formed noodles are placed in an open position through a placing device to be naturally dried in the sun.

[0007] The present invention is further configured that the buckwheat kernels are washed and soaked in clean water for 10-15 minutes, so that the fibers of the buckwheat kernels absorb water and soften.

[0008] The present invention is further configured to put the washed and soaked buckwheat kernels into a drying conveyor belt for drying, and the drying time is set to 3 minutes.

[0009] The present invention is further configured that the ground buckwheat flour is micronized and buckwheat flour with a mesh size exceeding 200 is screened out to obtain finer buckwheat flour particles.

[0010] The present invention is further configured that the buckwheat flour exceeding 200 meshes is poured back into the flour grinder for re-grinding, and this process is repeated until all the buckwheat flour meets the standards.

[0011] The present invention has the following beneficial effects:

[0012] The invention uses Qingming vegetables. A certain amount of Qingming vegetables is taken and put into a cleaning pool for cleaning, and the vegetables are collected and poured into a crushing box. The Qingming vegetables are crushed in the crushing box to make the vegetables into pieces. The pieces of Qingming vegetables are boiled and put into a vegetable pounder to pound the vegetables. The pieces are added into buckwheat flour and wheat flour to make buckwheat noodles. The buckwheat noodles can have a better taste and are chewy. The buckwheat content can be increased by long cooking.

[0013] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0015] Example 1

[0016] The invention provides a method for preparing buckwheat noodles with increased fiber content. The method comprises the following steps: crushing qingming vegetables and adding the vegetables to buckwheat flour and wheat flour to prepare buckwheat noodles, thereby improving the texture and chewiness of the buckwheat noodles and achieving long cooking time to increase the content of buckwheat.

[0017] Specifically, the preparation method comprises the following steps:

[0018] S1: Qingming vegetable pretreatment: taking a certain amount of Qingming vegetables and putting them into a cleaning pool for cleaning, collecting them and pouring them into a crushing box, and crushing the Qingming vegetables through the crushing box to make the Qingming vegetables into pieces;

[0019] S2: putting the shredded Qingming vegetables into a boiling pot and slowly cooking for 15-20 minutes to make the Qingming vegetables soft and mushy, then taking out the soft and mushy Qingming vegetables and putting them into a vegetable pounding machine to vibrate for 5-10 minutes to mash the Qingming vegetables;

[0020] S3: Buckwheat seed processing: using a shelling machine to shell the bitter buckwheat seeds, collecting the shelled bitter buckwheat rice, and using a multi-stage screening machine to screen the shelled buckwheat, so as to screen the buckwheat kernels and buckwheat husks;

[0021] S4: washing the sieved buckwheat kernels, and then turning and drying them for 15-20 minutes to fully dry the buckwheat kernels, pouring the dried buckwheat kernels into a flour grinder, controlling the flour grinder to grind the buckwheat kernels into flour particles with a size of 100-200 meshes, and sieving the ground flour particles;

[0022] S5: raw material mixing and stirring: a certain amount of mashed qingming vegetables is poured into a mixing and stirring box, and then the ground buckwheat flour is poured into the mixing and stirring box, and an appropriate amount of mixing water is added, and the qingming vegetables and buckwheat flour are stirred in the mixing and stirring box, and wheat flour is further poured into it, and a certain amount of water is added to mix the wheat flour, buckwheat flour and qingming vegetables into dough;

[0023] S6: Fermentation neutralization: The mixed dough is stored to start fermentation. During the fermentation process, the stored dough becomes sour. Therefore, a certain amount of edible alkali is poured into the dough and stirred to neutralize the dough during the fermentation process.

[0024] S7: Cutting into strips, drying and shaping: After the dough has fermented, use a strip rolling machine to cut the dough into strips and let it stand for 25-30 minutes to shape the strips into noodles. The formed noodles are placed in an open area through a placing device to allow them to dry naturally in the sun.

[0025] By using the above-mentioned production method, the Qingming vegetable is crushed and added to buckwheat flour and wheat flour to make buckwheat noodles, which can improve the taste and chewiness of the buckwheat noodles and achieve long-term cooking, thereby increasing the buckwheat content. At the same time, the wheat flour, buckwheat flour and Qingming vegetable are mixed into dough, and the dough in the fermentation process is neutralized with edible alkali. After the dough fermentation is completed, a strip rolling machine is used to cut the dough into strips, so that the strip-shaped dough is formed into noodles. The formed noodles are placed in an open position through a placing device to be naturally dried in the sun.

[0026] Example 2

[0027] On the basis of Example 1, the buckwheat kernels are processed to improve the taste and toughness of the buckwheat kernels.

[0028] Specifically, the buckwheat kernels are washed and soaked with clean water for 10-15 minutes so that the fibers of the buckwheat kernels absorb water and soften. The washed and soaked buckwheat kernels are placed in a drying conveyor belt for drying. The drying time is set to 3 minutes. The ground buckwheat flour is micronized, and the buckwheat flour with a mesh size exceeding 200 is screened out to obtain finer buckwheat powder particles. The buckwheat flour with a mesh size exceeding 200 is poured back into a flour grinder for re-grinding. This is repeated until all the buckwheat flour meets the standards.

[0029] By setting the drying time to 3 minutes, it is ensured that the water stains on the surface of the buckwheat kernels are dried and the softening quality of the buckwheat kernels is not affected.

[0030] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0031] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for increasing the fiber content of buckwheat noodles, characterized in that: The preparation method comprises the following steps: S1: Qingming vegetable pretreatment: taking a certain amount of Qingming vegetables and putting them into a cleaning pool for cleaning, collecting them and pouring them into a crushing box, and crushing the Qingming vegetables through the crushing box to make the Qingming vegetables into pieces; S2: putting the shredded Qingming vegetables into a boiling pot and slowly cooking for 15-20 minutes to make the Qingming vegetables soft and mushy, then taking out the soft and mushy Qingming vegetables and putting them into a vegetable pounding machine to vibrate for 5-10 minutes to mash the Qingming vegetables; S3: Buckwheat seed processing: using a shelling machine to shell the bitter buckwheat seeds, collecting the shelled bitter buckwheat rice, and using a multi-stage screening machine to screen the shelled buckwheat, so as to screen the buckwheat kernels and buckwheat husks; S4: washing the sieved buckwheat kernels, and then turning and drying them for 15-20 minutes to fully dry the buckwheat kernels, pouring the dried buckwheat kernels into a flour grinder, controlling the flour grinder to grind the buckwheat kernels into flour particles with a size of 100-200 meshes, and sieving the ground flour particles; S5: raw material mixing and stirring: a certain amount of mashed qingming vegetables is poured into a mixing and stirring box, and then the ground buckwheat flour is poured into the mixing and stirring box, and an appropriate amount of mixing water is added, and the qingming vegetables and buckwheat flour are stirred in the mixing and stirring box, and wheat flour is further poured into it, and a certain amount of water is added to mix the wheat flour, buckwheat flour and qingming vegetables into dough; S6: Fermentation neutralization: The mixed dough is stored to start fermentation. During the fermentation process, the stored dough becomes sour. Therefore, a certain amount of edible alkali is poured into the dough and stirred to neutralize the dough during the fermentation process. S7: Cutting into strips, drying and shaping: After the dough has fermented, use a strip rolling machine to cut the dough into strips and let it stand for 25-30 minutes to shape the strips into noodles. The formed noodles are placed in an open area through a placing device to allow them to dry naturally in the sun.

2. The method for increasing the fiber content of buckwheat noodles according to claim 1, characterized in that: Wash the buckwheat kernels with clean water and soak them for 10-15 minutes to allow the fiber of the buckwheat kernels to absorb water and soften.

3. The method for increasing the fiber content of buckwheat noodles according to claim 1, characterized in that: The washed and soaked buckwheat kernels are placed on a drying conveyor belt for drying, and the drying time is set to 3 minutes.

4. The method for increasing the fiber content of buckwheat noodles according to claim 1, characterized in that: The ground buckwheat flour is micronized and the buckwheat flour with a mesh size of more than 200 is screened out to obtain finer buckwheat powder particles.

5. A method for increasing the fiber content of buckwheat noodles according to claim 4, characterized in that: The buckwheat flour with a mesh size exceeding 200 is poured back into the flour grinder and ground again, and this process is repeated until all the buckwheat flour meets the standard.