Making method of dunaliella salina buckwheat noodles

Abstract

The invention relates to a method for making dunaliella salina buckwheat noodles, which comprises the following steps: (1) directly grinding cleaned and dried buckwheat into powder without shelling, carrying out three-stage grinding, extracting the powder with absolute ethyl alcohol, mixing with dunaliella salina powder, distilling to recover ethyl alcohol, forming a mixture (B), and adding vegetable oil into the mixture (B); (2) adding vegetable oil into the mixture (B), mixing with a gelatin water-soluble substance, and stirring at the stirring speed of 60 revolutions per minute to form a mixture (C); and (3) at normal temperature, mixing the flour mixture (A) and the mixture (C) which are extracted by absolute ethyl alcohol, and then mixing by using a 120-mesh sieve to form the processed dunaliella salina buckwheat flour (E). And making the processed dunaliella salina buckwheat noodles into dunaliella salina buckwheat noodles or dunaliella salina buckwheat steamed buns according to requirements.

Description

1. Technical Field

[0001] The invention relates to a method for making salt algae buckwheat noodles, belonging to the technical fields of medicine, health care and food. 2. Technical Background

[0002] The carotenoids in salt algae powder and the chiral flavonoids in buckwheat are essential nutrients for the human body. In existing studies and in the Compendium of Materia Medica, buckwheat husks have the effects and functions of invigorating qi, widening the intestines, and relieving gas and relieving throat. Buckwheat husk refers to the husk of buckwheat, which is a common Chinese medicinal material. It is the husk of the seeds of buckwheat, a plant of the genus Fagopyrum in the Polygonaceae family. It is sweet and flat in nature. It has the effects of invigorating qi, widening the intestines, and relieving gas and relieving throat. It can be used to treat symptoms such as sore throat, dry intestines and constipation. In addition, buckwheat husks contain a large amount of rutin, flavonoids, vitamins, carbohydrates and other ingredients. Eating them in moderation can supplement the nutrients needed by the body and contribute to good health. However, the carotenoids in salt algae powder and the chiral flavonoids in buckwheat are easily oxidized during processing, storage and cooking, thereby losing their nutritional value. Therefore, it is of great significance to develop a technical solution that can protect the carotenoids in salt algae powder and the chiral flavonoids in buckwheat from the effects of processing and oxidation. 3. Summary of the invention

[0003] The purpose of the present invention is to provide a method for making Dunaliella buckwheat noodles, which is widely applicable to flour processing enterprises and aims to solve the problem that carotenoids in Dunaliella flour and chiral flavonoids in buckwheat are easily oxidized during processing in the prior art.

[0004] 4. Technical solution

[0005] The method and scheme for making salt algae buckwheat noodles of the present invention comprises the following steps:

[0006] (1) grinding the washed and dried buckwheat directly without shelling, extracting the powder with anhydrous ethanol, mixing it with Dunaliella powder, and then distilling to recover ethanol to form a mixture (B) and add vegetable oil;

[0007] (2) adding vegetable oil and gelatin aqueous solution to the mixture (B), stirring at a stirring speed of 60 rpm to form a mixture (C);

[0008] (3) At room temperature, the flour mixture (A) extracted with anhydrous ethanol and the mixture (C) are mixed and then sieved with 120 mesh to form processed Dunaliella buckwheat flour (D); 1% to 2% edible salt and 10% to 30% water are added to the Dunaliella buckwheat flour (D) to knead the dough, press, shape, cut into strips, and dry; and Dunaliella buckwheat noodles are obtained. Dunaliella buckwheat flour (D) or a certain amount of wheat flour is added, and then 0.4% yeast and 30% to 50% water are added to ferment at 25 degrees Celsius ± 5 degrees Celsius for 3 hours, and after shaping and steaming, Dunaliella buckwheat steamed bread can be obtained.

[0009] In the present invention, vegetable oil and gelatin water solubles or mixtures thereof are introduced. In addition, one or more emulsifiers may be added in step (2) to improve the stability of the mixture (B).

[0010] 5. Invention Advantages

[0011] The salt algae buckwheat flour antioxidant flour solution of the present invention can effectively protect the salt algae carotene and buckwheat chiral flavonoids from oxidation, improve the stability of buckwheat, and extend its storage time; the salt algae carotene is added as a nutritional enhancer and antioxidant. In addition, the solution is simple to operate and can be industrially produced.

[0012] 6. Implementation Method

[0013] The specific steps include:

[0014] First, the bitter buckwheat or sweet buckwheat or a mixture of the two is washed with shells, and the impurities on the buckwheat shells are removed by washing with a bubble washing machine. The washed buckwheat (sweet buckwheat or bitter buckwheat or a mixture of the two) enters the dehydration stage, and is dehydrated by a three-legged centrifuge (centrifuge speed 750 rpm) to separate the solid and liquid (buckwheat and water); after the solid-liquid separation, it enters the drying process, and is dried by a chain dryer with an inlet temperature of 600 degrees Celsius, an outlet temperature of 80 degrees Celsius, and an operating distance of 18 meters; dry buckwheat particles with a moisture content of about 6% are obtained; the dried buckwheat particles are sent to the first stage of crushing, and a universal grinder is used to make the buckwheat flour sieved with a 30-mesh particle size of 0.6mm; the first-stage powder after crushing and sieving is sent to the second stage of crushing, and a superfine grinder is used to crush the buckwheat flour to 60 mesh, and the particle size is 0.2m m; the powder after the second stage of pulverization is sent to the third stage of pulverization, and is pulverized by a micronizer so that the buckwheat flour is sieved through 120 meshes and has a particle size of 0.1 mm; finally, the buckwheat flour after the third stage of pulverization is sent to ultrafine pulverization, and the buckwheat flour is pulverized into flour with a particle size of less than 0.1 um by a planetary ball mill; the buckwheat flour with a particle size of less than 0.1 um after the pulverization is subjected to buckwheat flavonoid extraction using anhydrous ethanol, wherein the solvent is anhydrous ethanol, the ratio of the amount used to the weight of buckwheat is 1:1, the extraction temperature is 50 degrees Celsius, the extraction time is 60 minutes, and after the extraction time is reached, Dunaliella salina powder is added and extracted for 30 minutes, and then separated by a three-legged centrifuge, the liquid ethanol extract is recovered, and the ethanol extraction solution after the buckwheat flavonoids are extracted is evaporated and condensed by a stainless steel thin film evaporator to recover ethanol, and a mixture of buckwheat flavonoids and salt algae powder (B) is obtained in an evaporation tank. Add edible vegetable oil (or vegetable oil containing glyceryl monostearate) to the mixture (B), and mix with the 3% gelatin water solution prepared in advance to obtain a mixture (C)

[0015] In the second step, the buckwheat flour (A) washed with ethanol and the vegetable oil mixture (C) containing the mixture of gelatin aqueous solution and salt algae flour and buckwheat flavonoids are mixed, added together, stirred evenly, and then sent to a boiling dryer for drying to remove water and residual alcohol. The salt algae buckwheat flour (E) is then sieved and crushed to obtain the salt algae buckwheat flour and packed in bags for use or sold.

[0016] Finally, the processed salt algae buckwheat flour and wheat flour are mixed in a ratio of 1:9, and after mixing evenly, 10% to 20% of tap water is added, and then 1%-2% of sodium chloride or 0.5% of edible salt and 1% of edible soda ash are added. After pressing and forming, salt algae buckwheat noodles of various shapes can be prepared.

[0017] The salt algae buckwheat noodles produced by this method combine the dual effects of the carotenoid cell regulating effects of salt algae and the chiral flavonoids of buckwheat, as well as higher protein and cellulose than ordinary buckwheat. They are an excellent staple food for weight loss and patients with three highs.

[0018] The salt algae buckwheat flour is added to wheat flour or complete salt algae buckwheat flour in a ratio of 1:9 or 5:5, and 0.4% of the total weight of yeast is added to the flour. 30% to 50% of tap water is used for kneading, shaping, fermentation and steaming to obtain the salt algae buckwheat steamed bread.

[0019] Practical operation

[0020] Example 1: 1 ton of raw buckwheat with husk is weighed and conveyed into a bubble cleaning machine through a belt conveyor for cleaning. After 3 minutes of cleaning, it is output to a three-foot centrifuge through a chain conveyor equipped with a filter cloth of 80 meshes. The centrifuge rotates at 2000 revolutions per minute and discharges continuously. The discharge of the centrifuge is fed into a conveyor belt and then into a 20-meter chain dryer. The infrared drying temperature has an inlet temperature of 600 °C and an outlet temperature of 80 °C, and it is continuously baked for 30 minutes to obtain raw buckwheat grain materials with a moisture content of about 6%; the raw buckwheat grain materials are fed into a universal crusher for the first-stage crushing, and the sieved buckwheat flour has a particle size of 0.6 mm at 30 meshes; the first-stage powder after crushing and sieving is fed into the second-stage crushing and crushed by an ultrafine crusher to make the buckwheat flour pass through a sieve of 60 meshes with a particle size of 0.2 mm; the powder after the second-stage crushing is fed into the third-stage crushing and crushed by a micropulverizer to make the buckwheat flour pass through a sieve of 120 meshes with a particle size of 0.1 mm. Finally, the buckwheat flour after the third-stage crushing is fed into ultrafine crushing, and a planetary ball mill is used to crush the buckwheat flour into flour with a particle size less than 0.1 μm; the crushed buckwheat flour is used to extract buckwheat flavonoids with absolute ethanol. The weight of ethanol is 1 ton, the extraction temperature is 50 °C, and the extraction time is 60 minutes. After the extraction time reaches, Dunaliella salina powder is added for extraction for 30 minutes, and then separated by a three-foot centrifuge. The centrifuge rotates at 3000 revolutions per minute. The liquid ethanol extract is fed into a stainless steel reaction kettle with a volume of 1.5 tons and a bottom discharge through a pipeline for heating to recover ethanol. The heating temperature is 50 °C, the vacuum degree is -0.06 MPa, and ethanol is recovered through a brine condenser tube, a recovery tank, and condensation. A mixture (B) of buckwheat flavonoids and Dunaliella salina powder is obtained in the evaporation tank. After the evaporation of ethanol ends (when no liquid drops can be observed in the condensation recovery tube and the vacuum degree rises to -0.07 MPa, the ethanol recovery can end), edible vegetable oil is added to the mixture (B) and stirred evenly for standby; a pre-prepared aqueous gelatin solution containing 3% is added to the reaction kettle according to twice the volume ratio of the mixture (B), that is, 45 kg, and stirred evenly to form a mixture (C).

[0021] The buckwheat flour (A) after ethanol washing and the mixture (C) are mixed and fed into a fluidized bed dryer for drying and granulation, while removing water and residual alcohol; after passing through a sieve of 120 meshes, crushing, and sieving again, salt-algae buckwheat noodles (E) are obtained.

[0022] Finally, the processed salt-algae buckwheat flour and wheat flour are mixed according to a ratio of 2:8. After mixing evenly, 10% - 20% of tap water is added, and then 1% - 2% of the total amount of sodium chloride is added. After pressing and forming, various-shaped salt-algae noodles can be prepared.

[0023] 0.4% yeast and 40% tap water are added to the salt algae buckwheat wheat flour prepared in a ratio of 1:9, and the mixture is kneaded, formed, fermented at 25 degrees Celsius for 3 hours, and steamed for about 25 minutes to obtain the salt algae buckwheat steamed bread.

[0024] The above-mentioned final product was tested for salt algae carotenoids and buckwheat flavonoids, and compared with buckwheat noodles and buckwheat steamed buns that were not processed by the technology, with the same flour ratio. The product of the present invention completely preserves 80% of the effective ingredients, while the original salt algae powder and buckwheat that were not processed by the present technology lose 87% of the carotenoids and flavonoids after steaming and heat processing; therefore, the advantages of the present technology are obvious, and the present invention is a simple processing technology and a technical solution that can be used as a reference for peers. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is the process flow chart of salt algae buckwheat noodles.

Claims

1. A method and solution for making salt algae buckwheat noodles The following steps are involved: (1) directly grinding and crushing the washed and dried buckwheat (sweet buckwheat, bitter buckwheat or a mixture of the two) without shelling, and then subjecting it to three-stage crushing and grinding, which is a method that has never been used in buckwheat flour processing; extracting the finely ground flour with anhydrous ethanol, mixing it with Dunaliella powder, and then distilling and recovering ethanol to form a mixture (B), and adding vegetable oil (or vegetable oil containing an emulsifier); (2) Adding vegetable oil (or vegetable oil containing an emulsifier, the emulsifier having an HLB value of 1≤7≤20) to the mixture (B) and mixing with the gelatin aqueous solution, stirring at a stirring speed of 60 rpm to form a mixture (C); adding one or more emulsifiers to improve the stability of the mixture (B). (3) At room temperature, the flour mixture (A) extracted with anhydrous ethanol and the mixture (C) are mixed and then sieved with 120 mesh to form processed Dunaliella buckwheat flour (E); 1% to 2% edible salt and 10% to 30% water are added to the Dunaliella buckwheat flour (E) to knead the dough, press, shape, cut into strips, and dry; and Dunaliella buckwheat noodles are obtained. Dunaliella buckwheat flour (E) or a certain amount of wheat flour is added, and then 0.4% yeast and 30% to 50% water are added to ferment at 25 degrees Celsius ± 5 degrees Celsius for 3 hours, and after shaping and steaming, Dunaliella buckwheat steamed bread can be obtained.

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