Preparation method of bitter buckwheat noodles capable of removing bitter taste and retaining flavone

Abstract

The preparation method comprises the following steps: extracting and purifying flavone in raw tartary buckwheat powder, embedding the purified tartary buckwheat flavone, mixing the embedded tartary buckwheat flavone with the tartary buckwheat powder, performing dough kneading, performing treatment by an extrusion type noodle making machine to obtain noodles, and finally performing aging and drying to obtain finished products. The tartarian buckwheat noodles prepared by the preparation method disclosed by the invention not only keep flavonoid components with the effects of reducing blood sugar, reducing blood fat, resisting oxidation and the like in the tartarian buckwheat, but also remove bitter taste in the tartarian buckwheat, so that the mouth feel of the tartarian buckwheat noodles is improved.

Description

Technical Field

[0001] The invention relates to the technical field of extraction and separation of effective components of natural ingredients, and in particular to a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained. Background Art

[0002] Compared with major grain crops such as wheat and rice, buckwheat contains not only relatively abundant nutrients such as starch, protein, vitamins, trace elements and dietary fiber, but also a large amount of phytochemicals (polyphenols, sugar alcohols, alkaloids and anthraquinones, etc.), among which flavonoids are the main active substances in buckwheat, which have good effects of lowering blood sugar, lowering blood lipids, anti-oxidation, enhancing immunity, and treating cardiovascular and cerebrovascular diseases. However, due to the bitter taste and poor taste of buckwheat, people's acceptance of buckwheat-related foods is reduced. The bitter substances in buckwheat are mainly flavonoids. Therefore, the buckwheat noodles on the market are mainly prepared by mixing flour and buckwheat powder, and the main ingredient is flour, and the proportion of buckwheat powder is relatively low.

[0003] CN202411260948.0 discloses a method for improving the quality and glycemic index of buckwheat noodles, wherein buckwheat flour and wheat flour are mixed at a ratio of 3:7, and the content of slowly digestible and resistant starch of buckwheat starch is increased by wet heat treatment and storage treatment of buckwheat grains, thereby reducing the estimated glycemic index value of buckwheat noodles, maintaining the smooth shape and tough taste of noodles, and improving the sensory quality of noodles. CN202310972871.9 discloses a method for preparing buckwheat noodles, which is prepared by mixing flour, buckwheat flour, soybean fiber powder, konjac flour and improvers in a certain proportion, and the gluten protein structure in buckwheat noodles is improved by improvers and aging treatment, and the protein content in noodles is increased, and the taste is better. The main components of the two patents are still flour, and the proportion of buckwheat flour does not exceed 30%. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained. The method comprises extracting tartary buckwheat flavonoids from tartary buckwheat flour, embedding the flavonoids and then mixing them with the tartary buckwheat flour to prepare tartary buckwheat noodles. Thus, the flavonoid components in tartary buckwheat with the effects of lowering blood sugar, lowering blood lipids and resisting oxidation are retained, the bitterness in tartary buckwheat is removed, and the taste of tartary buckwheat noodles is improved.

[0005] At the same time, by adding vitamin C or acerola powder or roxburghii extract during the embedding process, the stability of tartary buckwheat flavonoids is improved. In addition, the present invention is also compounded with hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract to enrich and improve the health function of tartary buckwheat noodles. The ursolic acid in hawthorn extract has the effects of lowering blood lipids, lowering blood sugar, and protecting the liver, the DNJ in the mulberry leaf extract has a significant hypoglycemic effect, the puerarin in the kudzu root extract has the effects of dilating blood vessels and lowering blood pressure, and the bamboo leaf flavonoids in the bamboo leaf extract have the effects of regulating blood lipids and lowering blood sugar.

[0006] The technical solution provided by the present invention is as follows:

[0007] A method for preparing bitter buckwheat noodles with no bitterness and flavonoids retained comprises the following steps:

[0008] Step 1: Extraction of flavonoids from tartary buckwheat: Take raw tartary buckwheat flour, add ethanol for extraction and soaking, and then perform ultrasonic extraction;

[0009] Step 2, drying the tartary buckwheat flour: filtering after the extraction is completed, and then drying the extracted tartary buckwheat flour;

[0010] Step 3, purifying tartary buckwheat flavonoids: the extract is concentrated under reduced pressure to recover ethanol, the concentrate is precipitated by adding water, cooled and allowed to stand, and then centrifuged, the precipitate is dried, and crushed to obtain purified tartary buckwheat flavonoids;

[0011] Step 4, embedding: dissolving the tartary buckwheat flavonoids obtained in step 3 with ethanol, adding vitamin C, acerola powder and / or roxburghii extract aqueous solution, and then adding hawthorn extract, mulberry leaf extract, kudzu root extract, bamboo leaf extract, and hydroxypropyl β-cyclodextrin aqueous solution, mixing evenly, embedding, and spray drying to obtain embedded tartary buckwheat flavonoids;

[0012] Step 5, kneading and making noodles: the embedded tartary buckwheat flavonoids in step 4 are mixed with the tartary buckwheat flour dried in step 2, and kneaded, and then processed with an extrusion noodle making machine to obtain noodles, and finally aged and dried to obtain the finished product.

[0013] Preferably, in step 1, the ethanol concentration used is 50% to 80%, the amount of ethanol relative to buckwheat flour is 10 to 20 ml / g, and the soaking time is 12 to 24 hours; the ultrasonic extraction power is 500 W, the frequency is 40 kHz, and the extraction time is 0.5 to 2 hours.

[0014] Preferably, in step 2, the drying temperature is 40-50° C. and the drying time is 8-16 hours.

[0015] Preferably, in step 3, the extract is concentrated to contain 1 g of tartary buckwheat flour per 0.5 ml of the concentrated solution; and the volume of water added is 3 to 6 times that of the concentrated solution.

[0016] Preferably, in step 4, 70% to 95% ethanol is used to dissolve the tartary buckwheat flavonoids, and the dissolution concentration is 1 to 2 g / L.

[0017] Preferably, in step 4, the vitamin C is food grade, with a content of ≥99%; the vitamin C content in acerola cherry powder is ≥34%; and the vitamin C content in roxburghii extract is ≥17%.

[0018] Preferably, in step 4, the ursolic acid content of hawthorn extract is ≥50%, the DNJ content of mulberry leaf extract is ≥10%, the puerarin content of kudzu root extract is ≥80%, and the bamboo leaf flavonoids content of bamboo leaf extract is ≥24%.

[0019] Preferably, in step 4, the amount of vitamin C, acerola cherry powder and / or roxburghii extract is 0.1-1wt% of buckwheat powder, and the amount of hawthorn extract, mulberry leaf extract, kudzu root extract and bamboo leaf extract is 0.5-1wt%.

[0020] Preferably, in step 4, the hydroxypropyl β-cyclodextrin aqueous solution is 1-5 m / v%, and its volume is half the volume of the tartary buckwheat flavonoids ethanol solution.

[0021] Preferably, in step 5, the curing time is 3 to 5 days, the drying temperature is 40° C. to 50° C., and the drying time is 4 to 8 hours.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1) Remove bitterness: Buckwheat flavonoids are bitter substances in buckwheat. Extracting buckwheat flavonoids from buckwheat flour can remove the bitterness.

[0024] 2) Retaining active ingredients: Buckwheat flavonoids are the main active ingredients in buckwheat. The extracted and purified buckwheat flavonoids are encapsulated and then mixed with the extracted buckwheat flour to prepare noodles. This not only retains the flavonoid components in buckwheat, but also removes the bitterness of buckwheat, thereby improving the taste of buckwheat noodles.

[0025] 3) Improving stability: The stability of buckwheat flavonoids is improved by adding vitamin C or acerola powder or roxburghii extract during the encapsulation process.

[0026] 4) Improving health functions: The present invention is also compounded with hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract to enrich and enhance the health functions of buckwheat noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The following are the taste comparison test results of the embodiments of the present invention and the comparative example. DETAILED DESCRIPTION

[0028] The present invention is described in detail below in conjunction with specific implementation examples, so that researchers in the field can refer to the description and implement it.

[0029] Example 1

[0030] This embodiment provides a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained, comprising the following steps:

[0031] 1) Take 1000 g of raw buckwheat flour, add 15 times 50% ethanol, soak for 24 hours, and then perform ultrasonic extraction for 2 hours, with the ultrasonic power of 500 W and the frequency of 40 kHz.

[0032] 2) After the extraction is completed, the tartary buckwheat flour is filtered and dried at 40° C. for 16 hours.

[0033] 3) The extract was concentrated to 500 ml, and then 3000 ml of purified water was added while stirring. After standing for 8 hours, the extract was centrifuged, the precipitate was dried, and crushed to obtain purified tartary buckwheat flavonoids with a content of 67.2%.

[0034] 4) Dissolve vitamin C, hawthorn extract, mulberry leaf extract, kudzu root extract, bamboo leaf extract in water by ultrasonic, and mix with hydroxypropyl β-cyclodextrin aqueous solution (1g / ml%) of half the volume of tartary buckwheat flavonoids ethanol solution, then add to 2 times the volume of tartary buckwheat flavonoids ethanol solution (70% ethanol ultrasonic dissolution, concentration 1g / L), stir while adding, ultrasonic treatment for 10 minutes, and finally spray dry to obtain embedded tartary buckwheat flavonoids. The amounts of vitamin C, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract are 1%, 0.5%, 0.5%, 0.5%, and 0.5% of tartary buckwheat flour, respectively.

[0035] 5) The embedded tartary buckwheat flavonoids are mixed with the extracted and dried tartary buckwheat flour, kneaded, and processed with an extrusion noodle making machine to obtain noodles, which are aged for 3 days and then dried at 40° C. for 8 hours to obtain the finished product.

[0036] The total flavonoids content of the tartary buckwheat noodles prepared by the present invention was detected to be 1.54%, and the rutin content was 1.07%.

[0037] 100 g of the bitter buckwheat noodles prepared by the present invention were added with 2000 ml of water and boiled for 10 minutes, and the taste of the noodle soup was detected by an electronic tongue, and the α-glucosidase and cholesterol esterase inhibition activities of the noodle soup were measured respectively.

[0038] Example 2

[0039] This embodiment provides a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained, comprising the following steps:

[0040] 1) Take 1000 g of raw buckwheat flour, add 20 times 60% ethanol, soak for 16 hours, and then perform ultrasonic extraction for 1.5 hours, with an ultrasonic power of 500 W and a frequency of 40 kHz.

[0041] 2) After the extraction is completed, the tartary buckwheat flour is filtered and dried at 45° C. for 12 hours.

[0042] 3) The extract was concentrated to 500 ml, and then 2500 ml of purified water was added while stirring. After standing for 8 hours, the extract was centrifuged, the precipitate was dried, and crushed to obtain purified tartary buckwheat flavonoids with a content of 66.5%.

[0043] 4) dissolving the roxburghii extract, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract by ultrasonic water, and mixing with a hydroxypropyl β-cyclodextrin aqueous solution (2 g / ml%) of half the volume of the tartary buckwheat flavonoids ethanol solution, and then adding to 2 times the volume of the tartary buckwheat flavonoids ethanol solution (80% ethanol ultrasonic dissolution, concentration 1.5 g / L), stirring while adding, ultrasonic treatment for 10 minutes, and finally spray drying to obtain the embedded tartary buckwheat flavonoids. The amounts of roxburghii extract, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract are 0.5%, 0.6%, 0.6%, 0.6%, and 0.8% of the tartary buckwheat flour, respectively.

[0044] 5) The embedded tartary buckwheat flavonoids are mixed with the extracted and dried tartary buckwheat flour, kneaded, and processed with an extrusion noodle making machine to obtain noodles, which are aged for 4 days and dried at 45° C. for 6 hours to obtain the finished product.

[0045] The total flavonoids content of the tartary buckwheat noodles prepared by the present invention was detected to be 1.61%, and the rutin content was 1.02%.

[0046] 100 g of the bitter buckwheat noodles prepared by the present invention were added with 2000 ml of water and boiled for 10 minutes, and the taste of the noodle soup was detected by an electronic tongue, and the α-glucosidase and cholesterol esterase inhibition activities of the noodle soup were measured respectively.

[0047] Example 3

[0048] This embodiment provides a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained, comprising the following steps:

[0049] 1) Take 1000 g of raw buckwheat flour, add 16 times 70% ethanol, soak for 15 hours, and then perform ultrasonic extraction for 1 hour, with the ultrasonic power of 500 W and the frequency of 40 kHz.

[0050] 2) After the extraction is completed, the tartary buckwheat flour is filtered and dried at 45° C. for 10 hours.

[0051] 3) The extract was concentrated to 500 ml, and then 2000 ml of purified water was added while stirring. After standing for 8 hours, the extract was centrifuged, the precipitate was dried, and crushed to obtain purified tartary buckwheat flavonoids with a content of 70.4%.

[0052] 4) Dissolve acerola powder, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract in water by ultrasonication, and mix with a hydroxypropyl β-cyclodextrin aqueous solution (3 g / ml%) of half the volume of the tartary buckwheat flavonoids ethanol solution, and then add to 2 times the volume of the tartary buckwheat flavonoids ethanol solution (90% ethanol ultrasonic dissolution, concentration 1.7 g / L), stir while adding, ultrasonicate for 10 minutes, and finally spray dry to obtain the embedded tartary buckwheat flavonoids. The amount of acerola powder, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract is 0.3%, 0.8%, 0.8%, 0.8%, and 0.8% of the tartary buckwheat powder, respectively.

[0053] 5) The embedded tartary buckwheat flavonoids are mixed with the extracted and dried tartary buckwheat flour, kneaded, and processed with an extrusion noodle making machine to obtain noodles, which are aged for 4 days and dried at 45° C. for 6 hours to obtain the finished product.

[0054] The total flavonoids content of the tartary buckwheat noodles prepared by the present invention was detected to be 1.51%, and the rutin content was 1.09%.

[0055] 100 g of the bitter buckwheat noodles prepared by the present invention were added with 2000 ml of water and boiled for 10 minutes, and the taste of the noodle soup was detected by an electronic tongue, and the α-glucosidase and cholesterol esterase inhibition activities of the noodle soup were measured respectively.

[0056] Example 4

[0057] This embodiment provides a method for preparing tartary buckwheat noodles with the bitterness removed and flavonoids retained, comprising the following steps:

[0058] 1) Take 1000 g of raw buckwheat flour, add 20 times 80% ethanol, soak for 12 hours, and then perform ultrasonic extraction for 0.5 hours, with an ultrasonic power of 500 W and a frequency of 40 kHz.

[0059] 2) After the extraction is completed, the tartary buckwheat flour is filtered and dried at 50° C. for 8 hours.

[0060] 3) The extract was concentrated to 500 ml, and then 1500 ml of purified water was added while stirring. After standing for 8 hours, the extract was centrifuged, the precipitate was dried, and crushed to obtain purified tartary buckwheat flavonoids with a content of 73.7%.

[0061] 4) Dissolve acerola powder, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract in water by ultrasonication, and mix with a hydroxypropyl β-cyclodextrin aqueous solution (5 g / ml%) of half the volume of the tartary buckwheat flavonoids ethanol solution, and then add to 2 times the volume of the tartary buckwheat flavonoids ethanol solution (95% ethanol ultrasonic dissolution, concentration 2 g / L), stir while adding, ultrasonicate for 10 minutes, and finally spray dry to obtain the embedded tartary buckwheat flavonoids. The amount of acerola powder, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract is 0.1%, 1%, 1%, 1%, and 1% of the tartary buckwheat powder, respectively.

[0062] 5) The embedded tartary buckwheat flavonoids are mixed with the extracted and dried tartary buckwheat flour, kneaded, and processed with an extrusion noodle making machine to obtain noodles, which are aged for 5 days and then dried at 50° C. for 4 hours to obtain the finished product.

[0063] The total flavonoids content of the tartary buckwheat noodles prepared by the present invention was detected to be 1.49%, and the rutin content was 1.13%.

[0064] 100 g of the bitter buckwheat noodles prepared by the present invention were added with 2000 ml of water and boiled for 10 minutes, and the taste of the noodle soup was detected by an electronic tongue, and the α-glucosidase and cholesterol esterase inhibition activities of the noodle soup were measured respectively.

[0065] Comparative Example 1

[0066] The comparative example provides a method for preparing buckwheat noodles, comprising the following steps: weighing 1000g of raw buckwheat flour, kneading the noodles directly, and processing the noodles with an extrusion noodle making machine, and finally aging and drying the noodles to obtain the finished product. The total flavonoid content was detected to be 1.38% and the rutin content was 1.12%. 100g of noodles were taken, 2000ml of water was added and boiled for 10 minutes, and the noodle soup taste was detected with an electronic tongue. The noodle soup α-glucosidase and cholesterol esterase inhibition activities were determined respectively.

[0067] Comparative Example 2

[0068] The comparative example provides a method for preparing bitter buckwheat noodles, comprising the following steps: weighing 300g of raw bitter buckwheat flour and 700g of wheat flour, mixing and kneading, and processing with an extrusion noodle making machine to obtain noodles, and finally aging and drying to obtain finished products. The total flavonoid content was detected to be 0.43% and the rutin content was 0.33% respectively. Take 100g of noodles, add 2000ml of water and boil for 10 minutes, and use an electronic tongue to detect the taste of noodle soup. And the noodle soup α-glucosidase and cholesterol esterase inhibitory activities are respectively measured.

[0069] Comparative Example 3

[0070] Compared with Example 1, the difference is that vitamin C, hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract are not added in step 4), and the rest is the same as Example 1. The total flavonoid content is detected to be 1.39% and the rutin content is 1.03%. Take 100g of noodles, add 2000ml of water and boil for 10 minutes, and use an electronic tongue to detect the taste of the noodle soup. The α-glucosidase and cholesterol esterase inhibitory activities of the noodle soup are also measured.

[0071] Comparative Example 4

[0072] Compared with Example 1, the difference is that vitamin C is not added in step 4), and the rest is the same as Example 1. The total flavonoid content is detected to be 1.55%, and the rutin content is 1.02%. Take 100g of noodles, add 2000ml of water and boil for 10 minutes, and use an electronic tongue to detect the taste of the noodle soup. And the α-glucosidase and cholesterol esterase inhibitory activities of the noodle soup are measured respectively.

[0073] Comparative Example 5

[0074] Compared with Example 1, the difference is that vitamin C is added in step 5), and the rest is the same as Example 1. The total flavonoid content is detected to be 1.53% and the rutin content is 1.04%. Take 100g of noodles, add 2000ml of water and boil for 10 minutes, and use electronic tongue to detect the taste of noodle soup. And measure the α-glucosidase and cholesterol esterase inhibitory activities of noodle soup respectively.

[0075] Comparison of content and stability: The total flavonoids and rutin contents of the embodiment and the comparative example were tested and compared, and the stability under high temperature conditions of 40° C. was compared. The results are shown in Table 1.

[0076] Table 1 Comparison of flavonoid content and stability

[0077]

[0078] From the test results, the initial values ​​of the total flavonoids and rutin contents of the tartary buckwheat noodles prepared by the present invention are not much different from those of Comparative Example 1, wherein the total flavonoids are slightly higher than those of Comparative Example 1 and Comparative Example 3, which may be because the other added extracts also contain a small amount of flavonoid components. Since the proportion of tartary buckwheat flour in Comparative Example 2 is 30%, the total flavonoids and rutin contents of the tartary buckwheat noodles of the present invention are significantly higher.

[0079] The total flavonoids and rutin contents were compared and tested under high temperature conditions for 3 months, and the contents of Comparative Examples 1 and 2 decreased significantly. Comparative Examples 3 and 4 did not add antioxidants during the embedding process, and their stability decreased to a certain extent, but the decline was less than that of Comparative Example 1, indicating that embedding had a certain improvement effect on the stability of buckwheat flavonoids. Comparative Example 5 added vitamin C during dough mixing, and its stability was further improved, but there was still a certain decline. The present invention adds antioxidants during the embedding process of buckwheat flavonoids, and the total flavonoids and rutin contents are very stable under high temperature conditions for 3 months (the data fluctuation is very small, which is a normal detection error), indicating that the internal addition of antioxidants (embedding together with buckwheat flavonoids) has a more excellent effect.

[0080] Taste comparison test: The electronic tongue was used to compare the taste of the embodiment and the comparative example. The results are as follows: Figure 1 .

[0081] From the test results, there is no obvious difference in the taste of freshness, sourness, umami, richness, etc. between the embodiment and the comparative example, but there is a big difference in bitterness, astringency, after-bitterness, and after-astringency. After the extraction, purification, and embedding of buckwheat flavonoids in the embodiment and comparative examples 3, 4, and 5, the bitterness and astringency values ​​are significantly lower than those in comparative examples 1 and 2. Among them, comparative example 2 contains 30% of raw buckwheat flour, and comparative example 1 contains 100% of raw buckwheat flour, so the bitterness and astringency value of comparative example 1 is higher.

[0082] Enzyme inhibition activity determination: The noodle soup α-glucosidase and cholesterol esterase inhibition activities of the examples and comparative examples were determined. The results are shown in Table 2.

[0083] Table 1 Comparison of enzyme inhibition activity

[0084] sample α-Glucosidase Cholesterol esterase Example 1 91.26％ 83.22％ Example 2 94.17％ 78.64％ Example 3 93.55％ 84.37％ Example 4 96.38％ 85.40％ Comparative Example 1 85.72％ 64.18％ Comparative Example 2 36.07％ 23.63％ Comparative Example 3 83.75％ 61.37％ Comparative Example 4 91.46％ 82.59％ Comparative Example 5 90.88％ 83.14％

[0085] From the test results, the bitter buckwheat powder content of comparative example 2 accounts for only 30%, so the α-glucosidase and cholesterol esterase inhibitory activities are relatively low. The bitter buckwheat powder content of comparative examples 1 and 3 accounts for 100%, so the α-glucosidase and cholesterol esterase inhibitory activities are significantly higher than those of comparative example 2. The embodiment and comparative examples 4 and 5 are compounded with hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract, which play a synergistic role, so the α-glucosidase and cholesterol esterase inhibitory activities are further improved.

[0086] By comparing the content and stability of tartary buckwheat flavonoids, taste determination, enzyme inhibition activity determination, etc., the tartary buckwheat noodles prepared by the present invention remove the bitter taste of tartary buckwheat, retain tartary buckwheat flavonoids, and improve stability. In addition, the compounding with hawthorn extract, mulberry leaf extract, kudzu root extract, and bamboo leaf extract plays a synergistic effect.

[0087] The above embodiments are only examples of the preferred embodiments of the present invention and do not include all the implementation scope of the invention. Various changes and modifications made by ordinary technicians in this field without departing from the spirit and scope of the present invention are considered to be within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing bitter buckwheat noodles with no bitterness and flavonoids, characterized in that: The following steps are involved: Step 1: Extraction of flavonoids from tartary buckwheat: Take raw tartary buckwheat flour, add ethanol for extraction and soaking, and then perform ultrasonic extraction; Step 2, drying the tartary buckwheat flour: filtering after the extraction is completed, and then drying the extracted tartary buckwheat flour; Step 3, purifying tartary buckwheat flavonoids: the extract is concentrated under reduced pressure to recover ethanol, the concentrate is precipitated by adding water, cooled and allowed to stand, and then centrifuged, the precipitate is dried, and crushed to obtain purified tartary buckwheat flavonoids; Step 4, embedding: dissolving the tartary buckwheat flavonoids obtained in step 3 with ethanol, adding vitamin C, acerola powder and / or roxburghii extract aqueous solution, and then adding hawthorn extract, mulberry leaf extract, kudzu root extract, bamboo leaf extract, and hydroxypropyl β-cyclodextrin aqueous solution, mixing evenly, embedding, and spray drying to obtain embedded tartary buckwheat flavonoids; Step 5, kneading and making noodles: the embedded tartary buckwheat flavonoids in step 4 are mixed with the tartary buckwheat flour dried in step 2, and kneaded, and then processed with an extrusion noodle making machine to obtain noodles, and finally aged and dried to obtain the finished product.

2. The method according to claim 1, characterized in that: In the step 1, the ethanol concentration used is 50% to 80%, the amount of ethanol relative to buckwheat flour is 10 to 20 ml / g, and the soaking time is 12 to 24 hours; the ultrasonic extraction power is 500 W, the frequency is 40 kHz, and the extraction time is 0.5 to 2 hours.

3. The method according to claim 1, characterized in that In the step 2, the drying temperature is 40 to 50° C., and the drying time is 8 to 16 hours.

4. The method according to claim 1, characterized in that: In the step 3, the extract is concentrated until each 0.5 ml of the concentrated solution contains 1 g of tartary buckwheat flour; and the volume of water added is 3 to 6 times that of the concentrated solution.

5. The method according to claim 1, characterized in that In the step 4, 70% to 95% ethanol is used to dissolve the tartary buckwheat flavonoids, and the dissolution concentration is 1 to 2 g / L.

6. The method according to claim 1, characterized in that In the step 4, the vitamin C is food grade, with a content of ≥99%; the vitamin C content in acerola cherry powder is ≥34%; the vitamin C content in roxburghii extract is ≥17%; the ursolic acid content in hawthorn extract is ≥50%, the DNJ content in mulberry leaf extract is ≥10%, the puerarin content in kudzu root extract is ≥80%, and the bamboo leaf flavonoids content in bamboo leaf extract is ≥24%.

7. The method according to claim 1, characterized in that In the step 4, the amount of vitamin C, acerola cherry powder and / or roxburghii extract is 0.1-1wt% of the tartary buckwheat powder, and the amount of hawthorn extract, mulberry leaf extract, kudzu root extract and bamboo leaf extract is 0.5-1wt%.

8. The method according to claim 1, characterized in that In the step 4, the hydroxypropyl beta-cyclodextrin aqueous solution is 1-5 m / v%, and its volume is half of the volume of the tartary buckwheat flavonoids ethanol solution.

9. The method according to claim 1, characterized in that: In the step 5, the aging time is 3 to 5 days, the drying temperature is 40° C. to 50° C., and the time is 4 to 8 hours.

Images