Preparation method of buckwheat rolled dough wrappers

Abstract

The invention relates to the technical field of preparation of buckwheat rolled dough wrappers, in particular to a preparation method of buckwheat rolled dough wrappers. The buckwheat rolled dough wrappers comprise the following raw materials in parts by weight: 100-120 parts of buckwheat flour, 60-80 parts of wheat flour, 50-70 parts of water, 4-6 parts of edible salt, 4-6 parts of rosemary and 1-3 parts of sa-hao seed gum. The buckwheat flour and the wheat flour are disinfected; the rosemary and the sa-hao seed gum are pretreated. In the preparation method, the stability of the batter can be improved by adding the emulsified sa-hao seed gum before the batter precipitation process, and a molecular chain of the sa-hao seed gum contains a large amount of hydroxyl and carboxyl, and can form hydrogen bonds with water molecules in the batter, so that a large amount of water is absorbed, the viscosity of the batter is improved, and the batter is more stable. Meanwhile, molecular chains of the sa-hao seed gum are intertwined and crosslinked to form a gel network structure with relatively high strength, so that supporting and reinforcing effects are achieved in the rolled dough wrappers, and the toughness and elasticity of the rolled dough wrappers are improved.

Description

Technical Field

[0001] The invention relates to the technical field of buckwheat rolled noodle wrapper preparation, in particular to a method for preparing buckwheat rolled noodle wrapper. Background Art

[0002] Rolled noodles evolved from cold noodles in the Tang Dynasty. It is one of the most ethnic food in Northwest China, with its characteristics of being bouncy, soft, cool, fragrant, sour and spicy, and suitable for all seasons. The dough is made of fine materials, with rigorous craftsmanship and exquisite seasoning. It is famous for being "white, thin, shiny, soft, chewy and fragrant", and cool and delicious.

[0003] In the prior art, for example, Chinese patent CN108783408A discloses a buckwheat rolled noodle skin and a preparation method thereof, which comprises the following preparation steps: taking wheat flour, adding water and kneading the dough to obtain dough; adding water to the dough to wash the dough to obtain gluten and noodle slurry; precipitating the noodle slurry, removing the water on the surface of the noodle slurry to obtain starch; adding buckwheat flour to the starch, stirring evenly, fermenting, cooking, and obtaining a cooked product; molding, packaging, and sterilizing the cooked product to obtain buckwheat rolled noodle skin. The buckwheat rolled noodle skin maintains the original characteristics of the rolled noodle skin, while adding buckwheat, which increases the health care function and the appearance of the rolled noodle skin. The buckwheat rolled noodle skin has a harder taste, high toughness, and gluten, which can meet the needs of different consumers; the buckwheat rolled noodle skin is suitable for all ages, has comprehensive nutrition, and is a rare snack; the preparation method is simple, the cost is low, and it is suitable for large-scale production by enterprises.

[0004] In the above patent, by adding buckwheat, the health function and beautiful appearance of the rolled noodles are increased. The buckwheat rolled noodles have a harder texture, high toughness and gluten, which can meet the needs of different consumers. However, the gluten protein content in buckwheat flour is low, and the particle structure of the internal starch and fiber components is relatively rough, which makes the texture of the dough rough and difficult to form a delicate and tight structure, thereby reducing the toughness and taste of the dough. Summary of the invention

[0005] The purpose of the invention is to provide a method for preparing buckwheat rolled noodles. The buckwheat rolled noodles prepared by the invention not only have high toughness and elasticity, but also have unique flavor and anti-oxidation effect.

[0006] To achieve the above object, the present invention provides the following technical solution: a buckwheat rolled noodle wrapper, comprising the following raw materials in parts by weight: 100-120 parts of buckwheat flour, 60-80 parts of wheat flour, 50-70 parts of water, 4-6 parts of edible salt, 4-6 parts of rosemary and 1-3 parts of artemisia gum;

[0007] The buckwheat flour and wheat flour are sterilized;

[0008] The rosemary and wormwood gum are pretreated.

[0009] Furthermore, the buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them with a sieve of 80 to 100 meshes, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, the ultraviolet wavelength is 220 to 240 nm, irradiating for 12 to 18 minutes, and then taking them out for use.

[0010] Furthermore, the wheat flour is high-gluten flour or low-gluten flour.

[0011] Furthermore, the rosemary pretreatment step comprises: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, wherein the ethanol concentration is 70%, wherein the mass ratio of rosemary powder to ethanol is 1:(7-9), then placing the glass container in a water bath and heating it to 40-50°C, stirring it with a stirrer, setting 180-400r / min for 2-4h, then placing it in a filtering centrifuge for solid-liquid separation, setting 4000-5000r / min for 15-20min, obtaining a rosemary extract for standby use.

[0012] Furthermore, the wormwood gum pretreatment step is: add deionized water into a stainless steel basin, heat it to 50-60°C in a water bath, slowly add the wormwood gum into the stainless steel basin after heating, stir with a stirrer during the process, set the speed to 450-550r / min for 18-22min, and obtain the wormwood gum solution.

[0013] Further, the wormwood gum solution is added to a stirring container, and an emulsifier and whey protein are added. Stirring is continued during the adding process, and the speed is set at 900-1100 r / min for 12-16 minutes. The mixture is taken out and added to a homogenizer with a homogenization pressure of 20-35 MPa. The process is continued for 2-4 times with an interval of 1-3 minutes each time to obtain emulsified wormwood gum.

[0014] Furthermore, the particle size of the artemisia gum is ≦120 μm.

[0015] Furthermore, the mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1:(10-12):(0.005-0.01):(0.1-0.3).

[0016] Furthermore, the emulsifier is at least one of soybean lecithin, sucrose fatty acid ester or glyceryl monostearate.

[0017] Furthermore, a method for preparing buckwheat rolled noodles comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as required, adding them into a stirring device and stirring and mixing, taking them out and kneading them for 10 to 15 minutes to obtain dough, and wrapping them with plastic wrap, proofing them for 30 to 40 minutes, then washing the noodles with water to obtain gluten and batter, adding the batter into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as required and adding them into the stainless steel basin, stirring and mixing with a stirrer, setting 400 to 500 r / min for 5 to 10 minutes, stirring and settling for 3 to 4 hours, taking the starch slurry at the bottom of the stainless steel basin, and placing the starch slurry on a flat plate and steaming it in a steamer, sterilizing and packaging it after forming, to obtain buckwheat rolled noodles.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. In the present preparation method, before the dough is precipitated, the stability of the dough can be increased by adding emulsified artemisia gum. The molecular chain of artemisia gum contains a large number of hydroxyl and carboxyl groups, which can form hydrogen bonds with water molecules in the dough, thereby absorbing a large amount of water and increasing the viscosity of the dough. At the same time, the molecular chains of artemisia gum will also be entangled and cross-linked with each other to form a gel network structure with higher strength, which plays a supporting and reinforcing role in the rolled dough, thereby improving the toughness and elasticity of the rolled dough.

[0020] 2. In the preparation method, by adding rosemary extract, the volatile aromatic components in the rosemary extract are gradually released during the process of dough making and consumption, and are sensed by the human body's olfactory receptors, thereby producing a unique flavor experience. At the same time, the rosmarinic acid in the rosemary extract has a phenolic hydroxyl structure, which can provide hydrogen atoms to combine with free radicals, thereby scavenging free radicals, interrupting the oxidation chain reaction, protecting the protein components in the rolled dough from oxidation, and retaining the nutritional value of the rolled dough.

[0021] 3. In the present preparation method, after the rosemary extract and the emulsified wormwood gum are added to the dough, the rosemary extract will be adsorbed on the gel network structure constructed by the emulsified wormwood gum. During the process of rolling the dough, it helps to prevent the excessive loss of volatile components in the rosemary extract, so that the flavor can be better retained in the dough.

[0022] 4. In the present preparation method, by disinfecting buckwheat flour and wheat flour, the shelf life of buckwheat rolled noodles is effectively extended, quality problems caused by microorganisms are reduced, the quality and safety of the product are ensured within a certain period of time, and the sales and storage of the product are facilitated. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. 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 making creative work are within the scope of protection of the present invention.

[0024] The present embodiment provides the following raw materials in parts by weight: a buckwheat rolled noodle wrapper, comprising the following raw materials in parts by weight: 100-120 parts of buckwheat flour, 60-80 parts of wheat flour, 50-70 parts of water, 4-6 parts of edible salt, 4-6 parts of rosemary and 1-3 parts of artemisia gum;

[0025] The buckwheat flour and wheat flour are sterilized;

[0026] The rosemary and wormwood gum are pretreated.

[0027] In some embodiments, the buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them through a 80-100 mesh sieve, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, the ultraviolet wavelength is 220-240nm, irradiating for 12-18 minutes, and then taking them out for use.

[0028] In some embodiments, the wheat flour is high-gluten flour or low-gluten flour.

[0029] In some embodiments, the rosemary pretreatment step is: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, the ethanol concentration is 70%, wherein the mass ratio of rosemary powder to ethanol is 1: (7-9), then placing the glass container in a water bath and heating to 40-50° C., and stirring with a stirrer, setting 180-400 r / min for 2-4 hours, and then placing it in a filtering centrifuge for solid-liquid separation, setting 4000-5000 r / min for 15-20 minutes, to obtain a rosemary extract for standby use.

[0030] In some embodiments, the wormwood gum pretreatment step is: add deionized water into a stainless steel basin, heat it to 50-60°C in a water bath, and after heating, slowly add the wormwood gum into the stainless steel basin, stir with a stirrer, set the speed to 450-550r / min for 18-22min, to obtain an wormwood gum solution.

[0031] In some embodiments, the wormwood gum solution is added to a stirring container, and an emulsifier and whey protein are added. Stirring is continued during the addition process, and the process is set at 900-1100 r / min for 12-16 min. The solution is taken out and added to a homogenizer with a homogenization pressure of 20-35 MPa. The process is continued for 2-4 times, with an interval of 1-3 min each time, to obtain emulsified wormwood gum.

[0032] In some embodiments, the particle size of the artemisia gum is ≦120 μm.

[0033] In some embodiments, the mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1:(10-12):(0.005-0.01):(0.1-0.3).

[0034] In some embodiments, the emulsifier is at least one of soy lecithin, sucrose fatty acid ester, or glyceryl monostearate.

[0035] In some embodiments, a method for preparing buckwheat rolled noodles comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as needed, adding them into a stirring device and stirring and mixing, taking out and kneading for 10 to 15 minutes to obtain a dough, and wrapping it with plastic wrap, proofing it for 30 to 40 minutes, and then washing the dough with water to obtain gluten and batter, adding the batter into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as needed and adding them to the stainless steel basin, stirring and mixing with a stirrer, setting 400 to 500 r / min for 5 to 10 minutes, stirring and settling for 3 to 4 hours, taking the starch slurry at the bottom of the stainless steel basin, and placing the starch slurry on a flat plate and steaming it in a steamer, sterilizing and packaging it after forming, and obtaining buckwheat rolled noodles.

[0036] In the present embodiment, in the preparation of buckwheat rolled noodles, before the dough is precipitated, the stability of the dough can be increased by adding emulsified wormwood gum, and the wormwood gum molecular chain contains a large number of hydroxyl groups and carboxyl groups, which can form hydrogen bonds with water molecules in the dough, thereby absorbing a large amount of water and increasing the viscosity of the dough. At the same time, the molecular chains of the wormwood gum are also entangled and cross-linked with each other to form a gel network structure with high strength, which plays a supporting and reinforcing role in the rolled noodles, and improves the toughness and elasticity of the rolled noodles. At the same time, by adding rosemary extract, the volatile aromatic components in the rosemary extract are gradually released during the process of making and eating the noodles, and are perceived by the human body's olfactory receptors, thereby producing a unique flavor experience. At the same time, the rosmarinic acid in the rosemary extract has a phenolic hydroxyl structure, which can provide hydrogen atoms to combine with free radicals, thereby removing free radicals, interrupting the oxidation chain reaction, protecting the protein components in the rolled noodles from oxidation, and retaining the nutritional value of the rolled noodles.

[0037] Based on the above embodiments, the inventors also conducted the following experiments:

[0038] It should be noted that the raw materials used in the following experiments are all commercially available raw materials.

[0039] Experiment 1: A buckwheat rolled noodle wrapper, comprising the following raw materials by weight: 100 parts of buckwheat flour, 60 parts of wheat flour, 50 parts of water, 4 parts of edible salt, 4 parts of rosemary and 1 part of artemisia gum;

[0040] The buckwheat flour and wheat flour are sterilized;

[0041] The rosemary and wormwood gum are pretreated.

[0042] In some embodiments, the buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them through an 80-mesh sieve, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, with an ultraviolet wavelength of 220 nm. After irradiation for 12 minutes, the flour is taken out for use.

[0043] In some embodiments, the wheat flour is high-gluten flour or low-gluten flour.

[0044] In some embodiments, the rosemary pretreatment step is: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, the ethanol concentration is 70%, wherein the mass ratio of rosemary powder to ethanol is 1:7, then placing the glass container in a water bath and heating to 40°C, and stirring with a stirrer, setting 180r / min for 2h, and then placing in a filtering centrifuge for solid-liquid separation, setting 4000r / min for 15min, to obtain a rosemary extract for standby use.

[0045] In some embodiments, the wormwood gum pretreatment step is: add deionized water into a stainless steel basin, heat it to 50°C in a water bath, and after heating, slowly add the wormwood gum into the stainless steel basin, stir with a stirrer, set the speed to 450r / min and process for 18 minutes to obtain an wormwood gum solution.

[0046] In some embodiments, the wormwood gum solution is added to a stirring container, and an emulsifier and whey protein are added. Stirring is continued during the addition process, and the process is set at 900r / min for 12 minutes. The wormwood gum is taken out and added to a homogenizer with a homogenization pressure of 20Mpa. The process is continued for 2 times, with an interval of 1 minute each time, to obtain emulsified wormwood gum.

[0047] In some embodiments, the particle size of the artemisia gum is ≦120 μm.

[0048] In some embodiments, the mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1:10:0.005:0.1.

[0049] In some embodiments, the emulsifier is at least one of soy lecithin, sucrose fatty acid ester, or glyceryl monostearate.

[0050] In some embodiments, a method for preparing buckwheat rolled noodles comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as needed, adding them into a stirring device and stirring and mixing, taking out and kneading for 10 minutes to obtain dough, and wrapping it with plastic wrap, proofing it for 30 minutes, then washing the dough with water to obtain gluten and batter, adding the batter into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as needed and adding them to the stainless steel basin, stirring and mixing with a stirrer, setting 400r / min for 5 minutes, stirring and settling for 3 hours, taking the starch slurry at the bottom of the stainless steel basin, and placing the starch slurry on a flat plate and steaming it in a steamer, sterilizing and packaging it after forming, to obtain buckwheat rolled noodles.

[0051] Experiment 2: A buckwheat rolled noodle wrapper, comprising the following raw materials by weight: 110 parts of buckwheat flour, 70 parts of wheat flour, 60 parts of water, 5 parts of edible salt, 5 parts of rosemary and 2 parts of artemisia gum;

[0052] The buckwheat flour and wheat flour are sterilized;

[0053] The rosemary and wormwood gum are pretreated.

[0054] In some embodiments, the buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them with a 90-mesh sieve, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, the ultraviolet wavelength is 230nm, and after irradiation for 15 minutes, taking them out for use.

[0055] In some embodiments, the wheat flour is high-gluten flour or low-gluten flour.

[0056] In some embodiments, the rosemary pretreatment step is: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, the ethanol concentration is 70%, wherein the mass ratio of rosemary powder to ethanol is 1:8, then placing the glass container in a water bath and heating to 45°C, and stirring with a stirrer, setting 290r / min for 3h, and then placing in a filtering centrifuge for solid-liquid separation, setting 4500r / min for 17.5min, to obtain a rosemary extract for standby use.

[0057] In some embodiments, the wormwood gum pretreatment step is: add deionized water into a stainless steel basin, heat it to 55°C in a water bath, and after heating, slowly add the wormwood gum into the stainless steel basin, stir with a stirrer, set at 500r / min for 20min, to obtain an wormwood gum solution.

[0058] In some embodiments, the wormwood gum solution is added to a stirring container, and an emulsifier and whey protein are added. Stirring is continued during the addition process, and the process is set at 1000r / min for 14 minutes. The wormwood gum is taken out and added to a homogenizer with a homogenization pressure of 27.5Mpa. The process is continued for 3 times, with an interval of 2 minutes each time, to obtain emulsified wormwood gum.

[0059] In some embodiments, the particle size of the artemisia gum is ≦120 μm.

[0060] In some embodiments, the mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1:11:0.0075:0.2.

[0061] In some embodiments, the emulsifier is at least one of soy lecithin, sucrose fatty acid ester, or glyceryl monostearate.

[0062] In some embodiments, a method for preparing buckwheat rolled noodles comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as needed, adding them into a stirring device and stirring and mixing, taking out and kneading for 12.5 minutes to obtain dough, and wrapping it with plastic wrap, proofing it for 35 minutes, then washing the dough with water to obtain gluten and batter, adding the batter into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as needed and adding them into the stainless steel basin, stirring and mixing with a stirrer, setting 450r / min for 7.5 minutes, stirring to complete precipitation for 3.5, taking the starch slurry at the bottom of the stainless steel basin, and placing the starch slurry on a flat plate and steaming it in a steamer, sterilizing and packaging it after forming, to obtain buckwheat rolled noodles.

[0063] Experiment 3: A buckwheat rolled noodle wrapper, comprising the following raw materials by weight: 120 parts of buckwheat flour, 80 parts of wheat flour, 70 parts of water, 6 parts of edible salt, 6 parts of rosemary and 3 parts of artemisia gum;

[0064] The buckwheat flour and wheat flour are sterilized;

[0065] The rosemary and wormwood gum are pretreated.

[0066] In some embodiments, the buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them through a 100-mesh sieve, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, with an ultraviolet wavelength of 240 nm. After irradiation for 18 minutes, the flour is taken out for use.

[0067] In some embodiments, the wheat flour is high-gluten flour or low-gluten flour.

[0068] In some embodiments, the rosemary pretreatment step is: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, the ethanol concentration is 70%, wherein the mass ratio of rosemary powder to ethanol is 1:9, and then placing the glass container in a water bath and heating to 50°C, and stirring with a stirrer, setting 400r / min for 4h, and then placing it in a filtering centrifuge for solid-liquid separation, setting 5000r / min for 20min, to obtain a rosemary extract for standby use.

[0069] In some embodiments, the wormwood gum pretreatment step is: add deionized water into a stainless steel basin, heat it to 60°C in a water bath, slowly add the wormwood gum into the stainless steel basin after heating, stir with a stirrer, set 550r / min for 22 minutes, and obtain an wormwood gum solution.

[0070] In some embodiments, the wormwood gum solution is added to a stirring container, and an emulsifier and whey protein are added. Stirring is continued during the addition process, and the process is set at 1100r / min for 16 minutes. The solution is taken out and added to a homogenizer with a homogenization pressure of 35Mpa. The process is continued for 4 times, with an interval of 3 minutes each time, to obtain emulsified wormwood gum.

[0071] In some embodiments, the particle size of the artemisia gum is ≦120 μm.

[0072] In some embodiments, the mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1:12:0.01:0.3.

[0073] In some embodiments, the emulsifier is at least one of soy lecithin, sucrose fatty acid ester, or glyceryl monostearate.

[0074] In some embodiments, the preparation method of buckwheat rolled noodles comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as needed, adding them into a stirring device and stirring and mixing, taking out and kneading for 15 minutes to obtain dough, and wrapping it with plastic wrap, proofing it for 40 minutes, and then washing the surface with water to obtain gluten and batter, adding the batter into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as needed and adding them to the stainless steel basin, stirring and mixing with a stirrer, setting 500r / min for 10 minutes, stirring and settling for 4 hours, taking the starch slurry at the bottom of the stainless steel basin, and placing the starch slurry on a flat plate and steaming it in a steamer, sterilizing and packaging it after forming, and obtaining buckwheat rolled noodles.

[0075] Comparative Example 1: The difference between this comparative example and Experiment 1 is that this comparative example does not contain Artemisia sphaerocephala gum.

[0076] Comparative Example 2: The difference between this comparative example and Experiment 1 is that this comparative example does not contain rosemary.

[0077] Comparative Example 3: The difference between this comparative example and Experiment 1 is that this comparative example does not contain artemisia gum and rosemary.

[0078] Performance Test:

[0079] Test method:

[0080] The taste test method uses a sensory test method. Five chefs and five gourmets taste the buckwheat noodles and evaluate them based on the aroma. The evaluation results are divided into 0-5 points, with 5 points being the best and 0 being the worst.

[0081] Taste testing method Using the sensory testing method, 5 chefs and 5 gourmets tasted the prepared buckwheat noodles and evaluated them based on the taste and toughness when entering the mouth. The evaluation results were divided into 0-5 points, with 5 points being the best and 0 points being the worst.

[0082] The buckwheat rolled noodles prepared in Experiment 1, Experiment 2, Experiment 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were tested for performance, and the test data obtained are recorded in the following table:

[0083] Test items Taste taste Overall Rating Test 1 9.5 9 18.5 Test 1 9.8 9.3 19.1 Test 1 9.2 8.9 18.1 Comparative Example 1 6.2 8.1 14.3 Comparative Example 2 8.8 7 15.5 Comparative Example 3 6.1 6.5 12.6

[0084] By comparing and analyzing the relevant data in the table, it can be seen that the buckwheat rolled noodle skin prepared by the present invention not only has high toughness and elasticity, but also has a unique flavor and antioxidant effect. This shows that the preparation method of the buckwheat rolled noodle skin provided by the present invention has a broader market prospect and is more suitable for promotion.

[0085] 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.

[0086] 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 buckwheat rolled noodle wrapper, characterized in that: The invention comprises the following raw materials in parts by weight: 100-120 parts of buckwheat flour, 60-80 parts of wheat flour, 50-70 parts of water, 4-6 parts of edible salt, 4-6 parts of rosemary and 1-3 parts of artemisia gum; The buckwheat flour and wheat flour are sterilized; The rosemary and wormwood gum are pretreated.

2. The buckwheat rolled noodle wrapper according to claim 1, characterized in that: The buckwheat flour and wheat flour disinfection treatment comprises the following steps: selecting high-quality buckwheat flour and wheat flour and sieving them through a sieve of 80-100 meshes, spreading the sifted buckwheat flour and wheat flour on a tray and placing them in an ultraviolet box for disinfection, wherein the ultraviolet wavelength is 220-240nm, irradiating for 12-18 minutes, and then taking them out for use.

3. The buckwheat rolled noodle wrapper according to claim 1, characterized in that: The wheat flour is high-gluten flour or low-gluten flour.

4. The buckwheat rolled noodle wrapper according to claim 1, characterized in that: The rosemary pretreatment step comprises: selecting high-quality rosemary, washing, drying and crushing to obtain rosemary powder, adding the rosemary powder into a glass container, adding ethanol, wherein the ethanol concentration is 70%, wherein the mass ratio of the rosemary powder to the ethanol is 1:(7-9), then placing the glass container in a water bath pot and heating it to 40-50° C., stirring it with a stirrer, setting the stirring speed at 180-400 r / min for 2-4 hours, then placing the glass container in a filtering centrifuge for solid-liquid separation, setting the stirring speed at 4000-5000 r / min for 15-20 minutes, obtaining the rosemary extract for standby use.

5. The buckwheat rolled noodle wrapper according to claim 1, characterized in that: The wormwood glue pretreatment step is: add deionized water into a stainless steel basin, heat it to 50-60° C. in a water bath, slowly add the wormwood glue into the stainless steel basin after heating, stir it with a stirrer at 450-550 r / min for 18-22 min, and obtain the wormwood glue solution.

6. The buckwheat rolled noodle wrapper according to claim 5, characterized in that: Add the wormwood gum solution into a stirring container, add emulsifier and whey protein, continue stirring during the adding process, set 900-1100r / min to process for 12-16min, take out and add into a homogenizer with a homogenization pressure of 20-35Mpa, continue for 2-4 times, each time with an interval of 1-3min, to obtain emulsified wormwood gum.

7. The buckwheat rolled noodle wrapper according to claim 6, characterized in that: The particle size of the artemisia gum is ≦120 μm.

8. The buckwheat rolled noodle wrapper according to claim 5, characterized in that: The mass ratio of the artemisia gum, deionized water, whey protein and emulsifier is 1: (10-12): (0.005-0.01): (0.1-0.3).

9. The buckwheat rolled noodle wrapper according to claim 6, characterized in that: The emulsifier is at least one of soybean lecithin, sucrose fatty acid ester or glyceryl monostearate.

10. A method for preparing buckwheat rolled noodle wrappers according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: weighing buckwheat flour, wheat flour, water and edible salt as required, adding them into a stirring device, stirring and mixing, taking out and kneading for 10 to 15 minutes to obtain dough, wrapping it with plastic wrap, proofing it for 30 to 40 minutes, washing it with water to obtain gluten and flour paste, adding the flour paste into a stainless steel basin, weighing emulsified artemisia gum and rosemary extract as required and adding them into the stainless steel basin, stirring and mixing with a stirrer, setting the speed at 400 to 500 r / min for 5 to 10 minutes, stirring and settling for 3 to 4 hours, taking starch slurry at the bottom of the stainless steel basin, placing the starch slurry on a flat plate and putting it into a steamer for steaming, sterilizing and packaging it after forming, so as to obtain buckwheat rolled noodles.