High-proportion nutritional tartary buckwheat noodles and processing technology thereof

Abstract

The invention discloses high-proportion nutritional tartarian buckwheat noodles and a processing technology thereof, and relates to the technical field of tartarian buckwheat noodles. The high-proportion nutritional tartarian buckwheat noodles are composed of basic components and other components; the basic component consists of the following raw materials in parts by weight: 22-26 parts of microwave tartary buckwheat whole flour, 33-39 parts of extruded tartary buckwheat whole flour, 31-37 parts of flour and 5-7 parts of artemisia desertorum powder; the other components are added according to the following proportions by taking the amount of the basic components as the basic amount: 0.8-1.2% of table salt, 38-42% of water, 6-8% of vital gluten, 0.2-0.3% of konjac glucomannan and 0.18-0.26% of sodium carbonate. According to the tartary buckwheat noodles prepared by the formula disclosed by the invention, the proportion of tartary buckwheat is high and reaches about 60%, and the tartary buckwheat is subjected to pre-gelatinization treatment, so that the bitter taste is reduced; the noodles are good in taste, color, luster and appearance and not prone to breakage and muddy soup, the cooked breakage rate is 0%, and the cooking loss rate is only 12.4%.

Description

Technical Field

[0001] The present invention relates to the technical field of tartary buckwheat noodles, in particular to high-nutrition tartary buckwheat noodles and a processing technology thereof. Background Art

[0002] Tartary buckwheat, also known as buckwheat leaf buckwheat and wild buckwheat, belongs to the dicotyledonous Polygonaceae family. Rich in various nutrients and health benefits, such as rutin and flavonoids, it can soften blood vessels and enhance their toughness and strength, making it a popular grain among consumers.

[0003] Buckwheat noodles are one of the most common buckwheat staple foods and are a favorite among Chinese people. However, because buckwheat protein is primarily composed of albumin (71.4% of the total protein content) and has a low gluten content, pure buckwheat flour dough lacks the elasticity and extensibility required for staple foods and cannot form a good gluten structure. Therefore, it must be mixed with wheat flour or other gluten enhancers before it can be used in noodle processing. Furthermore, the addition of buckwheat flour can disrupt the original structure of the wheat dough to a certain extent.

[0004] Furthermore, during the processing of tartary buckwheat grains, after they are crushed, rutin-degrading enzymes come into contact with rutin. When water is added, rutin is rapidly hydrolyzed into quercetin and rutin, resulting in a bitter taste in tartary buckwheat noodles. These factors limit the amount of tartary buckwheat flour added to flour. Currently, the proportion of tartary buckwheat flour in commercially available tartary buckwheat noodles is generally below 30%, making it difficult to effectively demonstrate the nutritional and health benefits of tartary buckwheat.

[0005] Research has found that while adding flour improvers can enhance the gluten network and improve the viscoelasticity of buckwheat flour dough, these methods do not address the product's bitterness. However, some reports suggest that pre-gelatinization of buckwheat flour (e.g., by baking, steaming, microwaving, or extrusion) can inactivate the activity of rutin-degrading enzymes, reducing the ability of buckwheat flour to degrade rutin into quercetin, thereby reducing the bitterness of the flour.

[0006] Therefore, by pre-gelatinizing buckwheat flour and optimizing its formula process, the goal is to increase the proportion of buckwheat flour while maintaining good dough processing characteristics and product edible quality. This will hopefully improve the nutritional and health functions of buckwheat noodles and further enhance product added value and market competitiveness.

[0007] Chinese patent application CN101836709B discloses buckwheat noodles and a preparation method thereof. The technical problem addressed by this invention is to provide buckwheat noodles with a high buckwheat content and excellent cooking properties. These noodles are made from the following ingredients by weight: 65% to 93% buckwheat flour, 0% to 28% wheat flour, 0% to 5% additives, 0.3% to 0.8% konjac flour, 0.8% to 1.5% salt, and 0.1% to 0.3% alkali. The additives are selected from wheat gluten, fruit and vegetable powder, wood ear powder, mushroom powder, or natural plant-based supplements for color and flavoring. The key features of this noodle preparation method are the use of microwave pregelatinization and the ability of konjac flour to form a thermally irreversible gel upon swelling in contact with alkali. This significantly improves the buckwheat dough's processing properties, including viscosity and toughness, and overcomes the drawbacks of easy breakage and mushy noodle soup.

[0008] Chinese patent application CN115281310 discloses buckwheat noodles and a method for preparing the same. This invention relates to the field of noodle processing technology and addresses the problems of low buckwheat glutinous material addition, poor processing adaptability, and high breakage rates in existing buckwheat noodles. The method comprises the following steps: S1, roasting buckwheat grains to obtain cooked buckwheat grains, which are then ground in an ultra-low temperature grinder to obtain roasted buckwheat flour; S2, cleaning the buckwheat grains, then selecting the bran layer produced during the shelling and milling process, and grinding the bran layer in an ultra-low temperature grinder to obtain buckwheat fiber powder; S3, blending the roasted buckwheat flour, buckwheat fiber powder, and corn starch with water, and then processing the mixture in an extrusion noodle making machine to obtain noodles. The noodles are then aged and dried to obtain the finished product. The buckwheat grains are roasted in this application, which facilitates the release of aromatic substances in the buckwheat flour. The resulting buckwheat noodles are resistant to boiling and have a low breakage rate.

[0009] Chinese patent CN117179228B discloses a method for preparing buckwheat noodles. The method is prepared by the following steps: (1) preparing raw materials: 70-90 parts of high-gluten flour, 25-30 parts of gluten, 15-20 parts of resistant starch, 20-25 parts of soybean fiber powder, 30-35 parts of raw buckwheat flour, 10-15 parts of cooked buckwheat flour, 4-5 parts of edible salt, and 0.4-1.2 parts of improver; (2) kneading the dough; (3) feeding the kneaded dough into an ultrasonic-assisted dough maturation device to obtain a cooked dough embryo; (4) rolling and cutting the dough embryo into strips to obtain buckwheat noodles. The method improves the gluten protein structure in the buckwheat noodles by adding the improver to the raw materials of the buckwheat noodles and further maturing the dough with the help of the ultrasonic-assisted dough maturation device, thereby increasing the protein content in the noodles and improving the taste. Moreover, the use of the ultrasonic-assisted dough maturation device also improves the production efficiency of the noodles, which is conducive to the large-scale production of buckwheat noodles.

[0010] However, although the preparation of the above-mentioned buckwheat noodles has achieved the improvement of the cooking quality of buckwheat noodles by optimizing the raw material formula or process, none of them has solved the problem of reducing the bitterness of buckwheat while increasing the proportion of buckwheat added, and maintaining good edible quality of noodles. Summary of the Invention

[0011] The present invention aims to provide buckwheat noodles and a production process thereof, wherein the proportion of buckwheat flour reaches 60%, and the problems of strong bitterness, poor edible quality, difficulty in forming, easy breaking, easy turbidity of soup, and high loss rate during the processing of buckwheat noodles with a high proportion of buckwheat flour are overcome.

[0012] The present invention provides the following technical solutions to achieve the above objectives: A high-nutrient buckwheat noodle comprising a basic ingredient and other ingredients; The basic ingredients are composed of the following raw materials in the following weight ratios: 22-26 parts microwave whole buckwheat flour, 33-39 parts extruded whole buckwheat flour, 31-37 parts flour, and 5-7 parts wormwood powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 0.8-1.2%, Water 38-42%, Wheat Gluten 6-8%, Konjac Gum 0.2-0.3%, Sodium Carbonate 0.18-0.26%.

[0013] The basic ingredients of the high-nutrition buckwheat noodles are composed of the following raw materials in the following weight ratios: 24 parts of microwave whole buckwheat flour, 36 parts of extruded whole buckwheat flour, 33.94 parts of flour and 6.06 parts of artemisia powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 1%, water 40%, gluten 7.03%, konjac gum 0.25%, sodium carbonate 0.22%.

[0014] In the high-nutrition buckwheat noodles, The basic ingredients are composed of the following raw materials in the following weight ratios: 24 parts of microwave whole buckwheat flour, 36 parts of extruded whole buckwheat flour, 33.9 parts of flour and 6.1 parts of Artemisia sphaerocarpa powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 1%, water 40%, gluten 7%, konjac gum 0.25%, sodium carbonate 0.22%.

[0015] In the high-nutrient buckwheat noodles, the preparation method of the microwave buckwheat flour is as follows: the buckwheat flour passed through an 80-mesh sieve is spread evenly on a baking tray to a thickness of 1 cm, placed in a microwave oven, the microwave power is set to 600 W, the microwave time is 5 minutes, and the microwave buckwheat flour is obtained after cooling; The preparation method of the extruded tartary buckwheat flour is as follows: the tartary buckwheat flour passed through an 80-mesh sieve is blended to a moisture content of 20%, the heating temperature of zone 1 is set to 80°C, zone 2 is set to 100°C, zone 3 is set to 120°C, and the feeding speed is set to 50 Hz; the extruded material is cooled and then crushed, and passed through an 80-mesh sieve to obtain the extruded tartary buckwheat flour.

[0016] A preparation process of the high-nutrition buckwheat noodles comprises the following steps: uniformly mixing microwave whole buckwheat flour, extruded whole buckwheat flour, flour, wormwood powder, salt, gluten, konjac gum and sodium carbonate according to proportions, then adding water, kneading the dough in a dough mixer, resting the dough, rolling and cutting the dough to obtain the high-nutrition buckwheat noodles.

[0017] Compared with the prior art, the high-nutrient buckwheat noodles and the processing technology provided by the present invention have the following beneficial effects: The buckwheat noodles prepared with the present invention have a high buckwheat content of approximately 60%, and the buckwheat is pre-gelatinized to reduce bitterness. The noodles also have a good taste, excellent color, and appearance, and are less likely to break or create a cloudy soup. The cooked noodle breakage rate is 0%, and the cooking loss rate is only 12.4%. This invention overcomes the problems of high-butterfly buckwheat noodle processing, including a strong bitter taste, poor edible quality, difficulty in forming, easy breakage, cloudy soup, and high cooking loss. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is the effect of the amount of Artemisia sphaerocarpa powder added on the cooked buckwheat noodles breakage rate and cooking loss rate; Figure 2 This is the effect of sodium carbonate addition on the cooked buckwheat noodle breakage rate and cooking loss rate; Figure 3 This is the effect of gluten addition on the cooked buckwheat noodles breakage rate and cooking loss rate; Figure 4 This is the effect of konjac gum addition on the cooked buckwheat noodles breakage rate and cooking loss rate; Figure 5 This is the effect of salt addition on the cooked buckwheat noodle breakage rate and cooking loss rate; Figure 6 The response surface and contour diagram of the effects of Artemisia ordosica powder content and gluten content on cooking loss rate; Figure 7 The response surface and contour diagram of the effects of Artemisia sphaerocarpa powder content and konjac gum content on cooking loss rate; Figure 8 The response surface and contour diagram of the effects of Artemisia sphaerocarpa powder content and sodium carbonate content on cooking loss rate; Figure 9 The response surface and contour plots of the effects of gluten content and konjac gum content on cooking loss rate; Figure 10 The response surface and contour diagram of the effects of gluten content and sodium carbonate content on cooking loss rate; Figure 11 The response surface and contour diagram of the effects of konjac gum content and sodium carbonate content on cooking loss rate; Figure 12 The response surface and contour plots of the effects of Artemisia sphaerocarpa powder content and gluten content on sensory scores; Figure 13 The response surface and contour plots of the effects of Artemisia sphaerocarpa powder content and konjac gum content on sensory scores; Figure 14 The response surface and contour plots of the effects of Artemisia ordosica powder content and sodium carbonate content on sensory scores; Figure 15 Response surface and contour plots of the effects of gluten content and konjac gum content on sensory scores; Figure 16 Response surface and contour plots of the effects of gluten content and sodium carbonate content on sensory scores; Figure 17 Response surface and contour plots of the effects of konjac gum content and sodium carbonate content on sensory scores; Figure 18 This is a comparison chart of DPPH free radical scavenging ability; Figure 19 This is a comparison chart of ABTS free radical scavenging ability. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention will be described clearly and completely below with reference to the accompanying drawings in the embodiments of the present invention.

[0020] The noodle recipes in the following examples were all prepared by first mixing the raw materials (whole buckwheat flour, ETBF, MTBF, flour, and wormwood powder) and auxiliary materials (salt, gluten, konjac gum, and sodium carbonate) in proportion, then adding water, and finally kneading the dough in a dough mixer for 15 minutes, letting it rest for 20 minutes, and then rolling and cutting it into noodles with a thickness of 1 mm and a width of 2 mm.

[0021] Example 1, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the basic amount (100%), the fixed ETBF: MTBF: flour: Artemisia sphaerocephala powder = 24%: 36%: 33.9%: 6.1%; The added amounts of salt and water are 1% and 40% of the basic amount respectively, the gluten content is 7%, the konjac gum content is 0.25%, and the sodium carbonate content is 0.22%.

[0022] Example 2, a kind of tartary buckwheat noodles using whole tartary buckwheat flour to replace ETBF and MTBF in Example 1, the formula is: Taking buckwheat flour, flour and wormwood powder as the basic amount (100%), the whole buckwheat flour: flour: wormwood powder = 60%: 34%: 6.1%; The added amounts of salt and water are 1% and 40% of the basic amount respectively, the gluten content is 7%, the konjac gum content is 0.25%, and the sodium carbonate content is 0.22%.

[0023] Example 3, based on Example 2, a tartary buckwheat noodle is prepared without using wormwood powder and auxiliary materials, and the formula is: Fixed buckwheat flour: flour = 60%: 40%; the first two are the basic amount; add 40% of the basic amount of water.

[0024] Example 4, based on Example 1, a tartary buckwheat noodle is prepared without using wormwood powder and auxiliary materials, and the formula is: Fixed ETBF:MTBF: flour = 24%: 36%: 40%; the first three are the basic amount; add 40% of the basic amount of water.

[0025] Example 5, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the basic amount (100%), the fixed ETBF: MTBF: flour: Artemisia sphaerocephala powder = 24%: 36%: 33.94%: 6.06%; The added amounts of salt and water are 1% and 40% of the basic amount respectively, the gluten content is 7.03%, the konjac gum content is 0.25%, and the sodium carbonate content is 0.22%.

[0026] Example 6, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the base amount (100%), the weight ratio of ETBF:MTBF:flour:Artemisia sphaerocephala powder was fixed at 22:33:31:5; The added amounts of salt and water are 0.8% and 38% of the basic amount respectively, the gluten content is 6%, the konjac gum content is 0.2%, and the sodium carbonate content is 0.18%.

[0027] Example 7, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the base amount (100%), the weight ratio of ETBF:MTBF:flour:Artemisia sphaerocephala powder was fixed at 26:39:37:7; The added amounts of salt and water are 1.2% and 42% of the basic amount respectively, the gluten content is 8%, the konjac gum content is 0.3%, and the sodium carbonate content is 0.26%.

[0028] Example 8, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the base amount (100%), the weight ratio of ETBF:MTBF:flour:Artemisia sphaerocephala powder was fixed at 23:37:34:5.5; The added amounts of salt and water are 0.9% and 39% of the basic amount respectively, the gluten content is 6.5%, the konjac gum content is 0.25%, and the sodium carbonate content is 0.19%.

[0029] Example 9, a high-nutrient buckwheat noodle, the formula is: Taking ETBF, MTBF, flour and Artemisia sphaerocephala powder as the basic amount (100%), the weight ratio of ETBF:MTBF:flour:Artemisia sphaerocephala powder was fixed at 25:34:33:6.5; The added amounts of salt and water are 1.1% and 41% of the basic amount respectively, the gluten content is 7.5%, the konjac gum content is 0.24%, and the sodium carbonate content is 0.23%.

[0030] In order to study the high nutritional value of buckwheat noodles, the inventors conducted a large number of experiments, some of which are recorded as follows: 1. Preparation of pregelatinized buckwheat flour (1) Roasted tartary buckwheat flour (RTBF): Spread the tartary buckwheat flour passed through an 80-mesh sieve on a baking tray with a thickness of 1 cm. Place the flour in an oven and bake it at 130°C for 2 h. Stir the flour every 30 min. After cooling, the roasted tartary buckwheat flour is obtained.

[0031] (2) Microwaved tartary buckwheat flour (MTBF): Spread the tartary buckwheat flour passed through an 80-mesh sieve on a baking tray with a thickness of 1 cm. Place the flour in a microwave oven with a microwave power of 600 W and a microwave time of 5 min. After cooling, the microwaved tartary buckwheat flour is obtained.

[0032] (3) Steamed tartary buckwheat flour (STBF): Mix the tartary buckwheat flour that has passed through an 80-mesh sieve with water at a material-water ratio of 2:1, steam it in an electric steamer for 1 h, cool it to room temperature, freeze-dry it, and grind it into powder. Pass it through an 80-mesh sieve to obtain steamed tartary buckwheat flour.

[0033] (4) Boiled tartary buckwheat flour (BTBF): Mix the tartary buckwheat flour that has passed through an 80-mesh sieve with water at a material-water ratio of 1:3, cook in an electric pressure cooker for 30 min, freeze-dry, and then grind it and pass through an 80-mesh sieve to obtain boiled tartary buckwheat flour.

[0034] (5) Extruded tartary buckwheat flour (ETBF): The tartary buckwheat flour that has passed through an 80-mesh sieve is adjusted to a moisture content of 20%. The heating temperature of zone 1 is set to 80°C, zone 2 to 100°C, and zone 3 to 120°C. The feeding speed is 50 Hz. The extruded material is cooled and then crushed and passed through an 80-mesh sieve to obtain extruded tartary buckwheat flour.

[0035] 2. Effects of different pregelatinized buckwheat flour on noodle cooking quality The five pregelatinized buckwheat flours were mixed with wheat flour and Artemisia sphaerocarpa flour in a ratio of 6:3.4:0.6. 1% of the total weight of the main formula was added as noodle improvers: salt, 5% wheat gluten, 0.25% sodium carbonate, and 0.3% konjac gum. The mixture was then mixed thoroughly. Water (40% of the total weight of the main formula) was then added. The noodles were kneaded in a dough mixer for 15 minutes and left to stand for 20 minutes before being rolled and cut into 1 mm thick and 2 mm wide noodles. Finally, the optimal cooking time, cooked breakage rate, and cooking loss rate were determined according to the LS / T 3212-2021 Grain Industry Standard for Fine Noodles of the People's Republic of China.

[0036] Table 1 Effects of different pregelatinized buckwheat flour on noodle cooking quality As shown in Table 1, compared with CK, MTBF and ETBF had the shortest optimal cooking times. The cooked breakage rates of all five treatments were significantly lower than those of CK, while the cooking loss rates exhibited varying trends. The cooking loss rates of the ETBF, BTBF, and STBF groups all showed an increasing trend, likely due to these three pregelatinization methods increasing the viscosity of the noodles, making them more susceptible to water absorption and expansion during cooking, leading to an increase in cooking loss. The cooking loss rates of the RTBF and MTBF groups were slightly lower than those of the CK group. Considering the practical difficulties of pregelatinization methods in production and the sensory need for increased noodle viscoelasticity, MTBF and ETBF pretreatments were selected for further recipe optimization.

[0037] 3. Effect of ETBF and MTBF addition ratio on noodle cooking quality Pregelatinized buckwheat flour, flour, and Artemisia sphaerocephala powder, each composed of different ratios of ETBF and MTBF, were used as the base (100 parts). The ratio of pregelatinized buckwheat flour: flour: Artemisia sphaerocephala was 6:3.4:0.6. To this base, 1% salt, 5% gluten, 0.75% sodium carbonate, 0.3% konjac gum, and 40% water were added. Noodle production and cooking quality were determined according to the method in 2.

[0038] Table 2 Effect of ETBF and MTBF addition ratio on noodle cooking quality As shown in Table 2, as the ratio of ETBF to MTBF increases, noodle indicators such as optimal cooking time, cooked noodle breakage rate, and cooking loss rate exhibit distinct changes. When ETBF:MTBF = 4:6, the optimal cooking time is relatively short, the cooking loss rate is also low, and the cooked noodle breakage rate is 0. Taking all factors into consideration, this ratio produces superior steaming quality and was therefore selected for subsequent recipe optimization.

[0039] 4. Optimization of processing technology for high-nutrient buckwheat noodles 4.1 Single-factor experiment 4.1.1 Effect of Artemisia ordosica powder addition on the cooking quality of buckwheat noodles The ETBF:MTBF ratio was fixed at 4:6, accounting for 60% of the base (100%), and the flour and Artemisia serrata powder accounted for 40%. At the same time, the addition levels of edible salt, gluten, sodium carbonate, konjac gum, and water were fixed at 1%, 5%, 0.75%, 0.3%, and 40% of the base, respectively. With no Artemisia serrata powder added as a blank control, the effects of adding Artemisia serrata powder at 2%, 6%, 10%, and 14% on the cooking quality of buckwheat noodles were investigated.

[0040] like Figure 1 As shown in the data, when the addition amount of Artemisia sphaerocephala powder was 6% and 14%, the cooked breakage rate and cooking loss rate of the noodles were at a low level. Considering that the bitterness of buckwheat noodles would increase accordingly with the increase of the addition amount of Artemisia sphaerocephala powder, and the cooking loss rate of noodles was the lowest when the addition amount of Artemisia sphaerocephala powder was 2%, the response surface optimization experiment was carried out with three levels of Artemisia sphaerocephala powder addition: 2%, 6%, and 10%.

[0041] 4.1.2 Effect of sodium carbonate addition on the cooking quality of buckwheat noodles Using ETBF, MTBF, flour, and Artemisia sphaerocarpa powder as the base (100%), the ETBF:MTBF:flour:Artemisia sphaerocarpa powder ratio was fixed at 24%:36%:34%:6%. Furthermore, the addition levels of salt, gluten, konjac gum, and water were fixed at 1%, 5%, 0.3%, and 40% of the base, respectively. Using no sodium carbonate as the blank control, the effects of sodium carbonate additions of 0.25%, 0.5%, 0.75%, 1%, and 1.25% on the cooking quality of tartary buckwheat noodles were investigated.

[0042] like Figure 2 As shown, the addition of sodium carbonate had little effect on the cooked-breakage rate of buckwheat noodles until the addition level reached 1.25%, at which point the rate began to increase significantly. Furthermore, the cooking loss rate of buckwheat noodles increased significantly with increasing sodium carbonate addition. This may be due to the increased porosity and pore structure of the noodles, which led to the increased cooking loss rate. Based on these considerations, a response surface experiment was conducted using three sodium carbonate addition levels: 0%, 0.25%, and 5%.

[0043] 4.1.3 Effect of gluten addition on the cooking quality of buckwheat noodles Using ETBF, MTBF, flour, and Artemisia sphaerocarpa powder as the base (100%), the ETBF:MTBF:flour:Artemisia sphaerocarpa powder ratio was fixed at 24%:36%:34%:6%. Furthermore, the addition levels of salt, sodium carbonate, konjac gum, and water were fixed at 1%, 0.25%, 0.3%, and 40% of the base, respectively. Using no gluten as the blank control, the effects of gluten additions of 1%, 3%, 5%, 7%, and 9% on the cooking quality of buckwheat noodles were investigated.

[0044] like Figure 3 As shown in the figure, with increasing gluten addition, the cooked breakage rate and cooking loss rate of buckwheat noodles showed a downward trend. When the gluten addition reached 5%, the cooked breakage rate and cooking loss rate of buckwheat noodles reached their lowest values. Based on comprehensive considerations, a response surface experiment was conducted with three gluten addition levels: 5%, 7%, and 9%.

[0045] 4.1.4 Effect of Konjac Gum Addition Amount on the Cooking Quality of Buckwheat Noodles Using ETBF, MTBF, flour, and Artemisia sphaerocarpa powder as the base (100%), the ETBF:MTBF:flour:Artemisia sphaerocarpa powder ratio was fixed at 24%:36%:34%:6%. Furthermore, the addition levels of salt, sodium carbonate, gluten, and water were fixed at 1%, 0.25%, 7%, and 40% of the base, respectively. Using no konjac gum as the blank control, the effects of konjac gum additions of 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% on the cooking quality of tartary buckwheat noodles were investigated.

[0046] like Figure 4 As shown, the addition of konjac gum had little effect on the cooked breakage rate of buckwheat noodles. However, as the amount of konjac gum added increased, the cooking loss rate of buckwheat noodles showed a trend of first decreasing and then increasing. The cooking loss rate of buckwheat noodles was lowest when the konjac gum addition was 0.3%, and the addition of konjac gum improved the viscoelasticity of the noodles. Based on comprehensive considerations, a response surface experiment was conducted using three levels of konjac gum addition: 0.1%, 0.3%, and 0.5%.

[0047] 4.1.5 Effect of salt addition on the cooking quality of buckwheat noodles Using ETBF, MTBF, flour, and Artemisia sphaerocarpa powder as the base (100%), the ETBF:MTBF:flour:Artemisia sphaerocarpa powder ratio was fixed at 24%:36%:34%:6%. Furthermore, the addition levels of sodium carbonate, gluten, konjac gum, and water were fixed at 0.25%, 7%, 0.3%, and 40% of the base, respectively. Using no salt as the blank control, the effects of salt additions of 0.5%, 0.75%, 1%, 1.25%, 1.5%, and 1.75% on the cooking quality of tartary buckwheat noodles were investigated.

[0048] like Figure 5 As shown in the results, the effect of salt addition on the cooked-breakage rate of buckwheat noodles was not significant. The cooked-breakage rate remained roughly the same as the salt addition increased. However, the cooking loss rate of buckwheat noodles gradually decreased with the addition of salt, reaching its lowest value at a salt addition of 1%. Thereafter, the cooking loss rate continued to increase with increasing salt addition. This may be because low salt concentrations can increase the water holding capacity of the dough, thereby reducing the cooking loss rate of the noodles. Furthermore, considering that increasing salt addition would further affect the flavor of buckwheat noodles, the salt addition level was fixed at 1% in the recipe.

[0049] 4.2 Response surface optimization experiment Based on a single-factor experiment, the four raw materials (ETBF, MTBF, flour, and Artemisia sphaerocarpa powder) were used as the base (100%). The ETBF:MTBF ratio was fixed at 4:6, with the ratio of ETBF to MTBF being 60% of the base (100%) and the ratio of flour and Artemisia sphaerocarpa powder being 40%. Furthermore, the added levels of salt and water were fixed at 1% and 40% of the base, respectively. Using Artemisia sphaerocarpa powder content, gluten content, konjac gum content, and sodium carbonate content as independent variables, a four-factor, three-level response surface optimization experiment was conducted using the Box-Benhnken central composite (BBC) principle, with cooking loss rate and sensory score as responses. The response surface design and results were analyzed using Design-Expert.V8.0.6 software. The experimental factors and levels are shown in Table 3, and the experimental design and results are shown in Table 4. 4.2.1 Regression model establishment and variance analysis Based on a single-factor experiment, the four raw materials (ETBF, MTBF, flour, and Artemisia sphaerocarpa powder) were used as the base (100%). The ETBF:MTBF ratio was fixed at 4:6, with the ratio of ETBF to MTBF at 60% of the base (100%) and the ratio of flour and Artemisia sphaerocarpa powder at 40%. Furthermore, the added levels of salt and water were fixed at 1% and 40% of the base, respectively. A four-factor, three-level response surface optimization experiment was conducted, using cooking loss rate and sensory scores as indicators, with Artemisia sphaerocarpa powder content, gluten content, konjac gum content, and sodium carbonate content as influencing factors. The experimental factors and levels are shown in Table 3, and the experimental design and results are shown in Table 4.

[0050] Table 3 Response surface experimental factors and levels design Table 4 Response surface experimental design and results By performing regression fitting using the software, the regression equation of each factor on the cooking loss rate can be obtained as follows: Y1=12.29-0.60A-0.94B-0.31C+1.62D-1.09AB+0.77AC+0.19AD+0.21BC+0.65BD-0.76CD+0.95A 2 +1.34B 2 +1.14C 2 +1.62D 2 At the same time, the regression equation of each factor on sensory evaluation is: Y2=89.00-1.75A-4.50B-3.42C+3.50D+3.00AB+0.75AC+6.50AD-3.50BC+2.00BD+4.50CD-6.25A 2 -4.13B 2 -2.50C 2 -9.37D 2 Table 5 Analysis of variance of cooking loss rate response surface model † * indicates significant difference (P < 0.05); ** indicates highly significant difference (P < 0.01); *** indicates extremely significant difference (P < 0.001).

[0051] As shown in Table 5, the response surface model of cooking loss rate has a large F value > 0.05, and the model P value is < 0.0001, indicating that the prediction model is extremely significant and can well predict the cooking loss rate of buckwheat noodles. The P value of the lack of fit term is 0.6025 > 0.05, and the difference is not significant, indicating that the model has a good fit with the selected experimental factors. At the same time, the model determination coefficient R 2 =0.9249, coefficient of variation CV=4.97%, indicating that this model is more accurate and the test results are more reliable. The results of variance analysis of the model show that the linear terms A, B, D, the interaction term AB and the quadratic term A 2 、B 2 、C 2 、D 2 The cooking loss rate of buckwheat noodles was significantly affected (P < 0.05), indicating that there was a significant synergistic effect among the influencing factors, which jointly affected the cooking loss rate of buckwheat noodles. The F value showed that the order of factors affecting the cooking loss rate of buckwheat noodles was sodium carbonate content > gluten content > Artemisia sphaerocarpa powder content > konjac gum content.

[0052] Table 6 Analysis of variance of sensory score response surface model † * indicates significant difference (P < 0.05); ** indicates highly significant difference (P < 0.01); *** indicates extremely significant difference (P < 0.001).

[0053] As shown in Table 6, the sensory score response surface model has a large F value > 0.05, and the model P value is < 0.0001, indicating that the prediction model is extremely significant and can well predict the sensory score of buckwheat noodles. The P value of the lack of fit term is 0.1508 > 0.05, and the difference is not significant, indicating that the model has a good fit with the selected experimental factors. At the same time, the model determination coefficient R 2 =0.9509, coefficient of variation CV=3.09%, indicating that this model can accurately predict 95.09% of the sensory score of buckwheat noodles, and the test results have high reliability. The results of variance analysis of the model show that the linear terms A, B, C, D, the interaction terms AB, AD, BC, CD and the quadratic term A 2 、B 2 、C 2 、D 2 The sensory scores of buckwheat noodles were significantly affected (P < 0.05), indicating that the four factors of Artemisia sphaerocephala content, gluten content, konjac gum content, and sodium carbonate content had a clear quadratic effect and interaction on the sensory score of buckwheat noodles. The F value showed that the order of factors affecting the sensory score of buckwheat noodles was gluten content > sodium carbonate content > konjac gum content > Artemisia sphaerocephala content.

[0054] 4.2.2 Response surface and contour analysis like Figure 6-11 As shown in Figure 3, the three-dimensional response surface diagram can very intuitively reflect the influence of factors such as Artemisia sphaerocarpa powder content, gluten content, konjac gum content and sodium carbonate content and their interactions on the response value cooking loss rate. Figure 6-11 It can be seen that Figure 6 The response surface plot in Figure 7 、 Figure 8 、 Figure 9 、 Figure 10 、 Figure 11 Several groups of graphs are steeper, indicating that the corresponding Artemisia sphaerocarpa powder content and gluten powder content have a more significant impact on the cooking loss rate of buckwheat noodles. Figure 6 、 Figure 7 、 Figure 10 、 Figure 11 The corresponding contour map is an oblique ellipse, indicating that there is a certain interaction between the factors corresponding to each map; Figure 8 、 Figure 9 The corresponding contour maps are basically circular, indicating that the interactions between the factors corresponding to each map are not obvious. This result is consistent with the variance analysis results in Table 5.

[0055] like Figure 12-17 As shown, Figure 12 、 Figure 14 、 Figure 15 、 Figure 17 The three-dimensional response surface plot of Figure 13 、 16 Several graphs are steeper, and the contour lines in the graphs are elliptical, indicating that the interaction between the two groups of influencing factors corresponding to the graphs is more obvious, and their influence on the sensory score of buckwheat noodles is more significant. Figure 13 、 Figure 16 The contour line shape is circular, indicating that the interaction between the two groups of influencing factors in the figure is not significant. This result also confirms the variance analysis results in Table 6.

[0056] 4.2.3 Verification Experiment Design-Expert V8.0.6 software calculated the optimal processing conditions for buckwheat noodles: using the four raw materials (ETBF, MTBF, flour, and Artemisia sphaerocarpa) as a base (100%), with a fixed ratio of ETBF:MTBF:flour:Artemisia sphaerocarpa (24%):36%):33.94%):6.06%. Furthermore, the salt and water addition levels were fixed at 1% and 40% of the base, respectively. The gluten content, konjac gum content, and sodium carbonate content were 7.03%, 0.25%, and 0.22%. Under these conditions, the predicted cooking loss of buckwheat noodles was 12.195%, and the sensory score was 89.09.

[0057] Considering operability, the optimal process parameters were adjusted to: using ETBF, MTBF, flour, and Artemisia sphaerocarpa powder as the base (100%), with a fixed ETBF:MTBF:flour:Artemisia sphaerocarpa powder ratio of 24%:36%:33.9%:6.1%. Furthermore, the salt and water addition levels were fixed at 1% and 40% of the base, respectively, with gluten content at 7%, konjac gum content at 0.25%, and sodium carbonate content at 0.22%. Under these conditions, the cooking loss rate of buckwheat noodles prepared was 12.43%, and the sensory score was 88.33 points.

[0058] 5. Sample comparison 5.1 Sample composition Table 7 Composition of Samples 1-4 5.2 Analysis of DPPH and ABTS free radical scavenging ability of samples The DPPH and ABTS free radical scavenging abilities of the four samples in 5.1 were tested. The results are shown in Figure 18-19 ; according to Figure 18 It can be seen that sample 1 is a formula sample. Due to the pre-gelatinization treatment, its DPPH clearance rate has a certain impact, but it can be maintained at around 87%, which is more than twice the 36.7% of commercially available pure wheat noodles, indicating that the formula still maintains a strong DPPH clearance ability.

[0059] like Figure 19 As shown in the figure, although the ABTS free radical scavenging rate of formula sample 1 is slightly lower than that of the other three groups of formula control group samples, it reaches more than 78%, which is much higher than the 9.1% of commercially available pure wheat noodles, indicating that it still maintains a strong ABTS free radical scavenging ability.

[0060] 5.3 Sample quality analysis The quality of the four samples in 5.1 was compared, and the results are shown in the table below; Table 8 Sample quality As shown in the table above, Sample 1, a formulated sample, had a zero breakage rate, the highest sensory score, and the longest cooking time. Sample 2, a control sample made with whole buckwheat flour and an improver, had the lowest cooking loss rate, meeting the national standard of ≤10%. Sample 3, a blank control sample made with whole buckwheat flour, had the highest breakage rate and easily crisped dried noodles, resulting in the lowest sensory score. Sample 4, a control sample made with pregelatinized buckwheat flour without an improver, had a very high cooking loss rate and a high breakage rate. A comprehensive comparison of Formula 1 with the other three control samples shows that this formula achieved excellent improvements in both sensory quality and cooking quality.

[0061] 5.4 Sensory Analysis of Formula Samples and Commercially Available Noodles Table 9 Sensory analysis of formula samples and commercially available noodles As can be seen from the table above, compared with the two commercially available buckwheat noodles, the formula sample (buckwheat noodles made using the final formula obtained from the response surface optimization results) has outstanding advantages in color and taste. The formula control group sample (noodles prepared by adding pure high-gluten wheat flour to the ratio of noodle improver to flour obtained from the response surface optimization results) achieved the highest scores in appearance, palatability (hardness), viscoelasticity, and smoothness, and overall had the best sensory score.

[0062] The above is only a preferred specific implementation method of the present application, but the scope of protection of the present application is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes based on the technical solution and concept of the present application within the technical scope disclosed in the present application, and they should be covered by the scope of protection of the present application.

Claims

1. A high-nutrient buckwheat noodle, characterized by: It is composed of base ingredients and other ingredients; The basic ingredients are composed of the following raw materials in the following weight ratios: 22-26 parts microwave whole buckwheat flour, 33-39 parts extruded whole buckwheat flour, 31-37 parts flour, and 5-7 parts wormwood powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 0.8-1.2%, Water 38-42%, Wheat Gluten 6-8%, Konjac Gum 0.2-0.3%, Sodium Carbonate 0.18-0.26%.

2. The high-nutrition buckwheat noodles according to claim 1, characterized in that: The basic ingredients are composed of the following raw materials in the following weight ratios: 24 parts of microwave whole buckwheat flour, 36 parts of extruded whole buckwheat flour, 33.94 parts of flour and 6.06 parts of artemisia powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 1%, water 40%, gluten 7.03%, konjac gum 0.25%, sodium carbonate 0.22%.

3. The high-nutrition buckwheat noodles according to claim 1, characterized in that: The basic ingredients are composed of the following raw materials in the following weight ratios: 24 parts of microwave whole buckwheat flour, 36 parts of extruded whole buckwheat flour, 33.9 parts of flour and 6.1 parts of Artemisia sphaerocarpa powder; Other ingredients are added based on the amount of the basic ingredients in the following proportions: Salt 1%, water 40%, gluten 7%, konjac gum 0.25%, sodium carbonate 0.22%.

4. The high-nutrition buckwheat noodles according to any one of claims 1 to 3, characterized in that: The preparation method of the microwave tartary buckwheat flour is as follows: the tartary buckwheat flour passed through an 80-mesh sieve is spread evenly on a baking tray to a thickness of 1 cm, placed in a microwave oven, the microwave power is set to 600 W, the microwave time is set to 5 minutes, and the microwave tartary buckwheat flour is obtained after cooling; The preparation method of the extruded tartary buckwheat flour is as follows: the tartary buckwheat flour passed through an 80-mesh sieve is blended to a moisture content of 20%, the heating temperature of zone 1 is set to 80°C, zone 2 is set to 100°C, zone 3 is set to 120°C, and the feeding speed is set to 50 Hz; the extruded material is cooled and then crushed, and passed through an 80-mesh sieve to obtain the extruded tartary buckwheat flour.

5. A process for preparing the high-nutrition buckwheat noodles according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: uniformly mixing microwave buckwheat flour, extruded buckwheat flour, flour, wormwood powder, salt, gluten, konjac gum and sodium carbonate according to proportions, then adding water, kneading the dough in a dough mixer, rolling and cutting the dough after it rests, so as to obtain buckwheat noodles with a high nutritional content.

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