A type of buckwheat noodle and its preparation method

Abstract

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.

Description

Technical Field

[0001] This invention relates to the field of noodle processing technology, specifically to a buckwheat noodle and its preparation method. Background Technology

[0002] Buckwheat, a grain used in both food and medicine, is rich in dietary fiber, B vitamins, rutin, and various minerals. It offers health benefits such as lowering blood sugar and cholesterol, and promoting intestinal motility, making it popular among consumers. Buckwheat noodles, as one of the main processed buckwheat products, are in increasing market demand due to their convenience and nutritional value.

[0003] However, the following technical challenges exist in the current buckwheat noodle production process: First, buckwheat flour does not contain gluten protein, resulting in noodles with poor elasticity, easy breakage, high loss rate during steaming and boiling, and a rough texture; second, to improve elasticity, existing technologies often add a large amount of wheat flour, which dilutes the buckwheat flavor and causes the product to lose its inherent characteristics; third, noodles made by simply adding buckwheat flour have a limited nutritional profile, and active ingredients such as rutin are easily lost during processing, reducing their health benefits; fourth, in traditional production processes, unreasonable parameters for dough mixing and proofing further exacerbate problems such as noodle breakage and mushy soup, making it difficult to achieve stable industrial production.

[0004] Currently, while existing technologies include methods to improve the quality of buckwheat noodles by adding modifiers such as edible gums, starch, and protein, these methods often suffer from drawbacks such as excessive amounts of modifiers affecting the taste, complex processes leading to high production costs, and the loss of the noodles' natural flavor. Therefore, developing a buckwheat noodle recipe that requires minimal chemical modifiers, preserves the inherent flavor and nutrients of buckwheat, solves the problems of broken noodles and mushy broth, and is simple to produce and suitable for industrialization, has become an urgent technical challenge. Summary of the Invention

[0005] The purpose of this invention is to provide a buckwheat noodle and its production method, which solves the problems of poor toughness, easy breakage, large loss during steaming and boiling, bland buckwheat flavor, and easy loss of nutrients in existing buckwheat noodles. The invention achieves noodles with a chewy texture, pure flavor, and balanced nutrition, and the production process is simple, the production cost is low, and it is suitable for industrial production.

[0006] To achieve the above objectives, the technical solution provided by the present invention is as follows: a buckwheat noodle, comprising the following raw materials in parts by weight: 60-75 parts sweet buckwheat flour, 10-20 parts bitter buckwheat flour, 5-10 parts quinoa flour, 3-8 parts yam flour, 0.5-2 parts gallic acid, 3-6 parts chili straw ash leachate, 0.8-1.5 parts salt, 0.2-0.5 parts edible sodium bicarbonate, and 35-45 parts warm water.

[0007] Furthermore, the ingredients include the following parts by weight: 68 parts sweet buckwheat flour, 15 parts bitter buckwheat flour, 7 parts quinoa flour, 5 parts yam flour, 1.2 parts gallic acid, 4.5 parts chili straw ash extract, 1.2 parts salt, 0.3 parts edible sodium bicarbonate, and 40 parts warm water.

[0008] Furthermore, the ingredients include the following parts by weight: 60 parts sweet buckwheat flour, 10 parts bitter buckwheat flour, 5 parts quinoa flour, 3 parts yam flour, 0.5 parts gallic acid, 3 parts chili straw ash extract, 0.8 parts salt, 0.2 parts edible sodium bicarbonate, and 35 parts warm water.

[0009] Furthermore, the ingredients include the following parts by weight: 75 parts sweet buckwheat flour, 20 parts bitter buckwheat flour, 10 parts quinoa flour, 8 parts yam flour, 2 parts gallic acid, 6 parts chili straw ash extract, 1.5 parts salt, 0.5 parts edible sodium bicarbonate, and 45 parts warm water.

[0010] Furthermore, the preparation method of the chili straw ash leachate is as follows: after washing and drying the chili straw, burn it at a high temperature of 500-600℃ until it is completely ashed. After cooling, pass it through an 80-100 mesh sieve, collect the ash that passes through the sieve, mix the ash with distilled water at a weight ratio of 1:15-20, stir evenly, soak for 2-3 hours, filter to remove the filter residue, and cool the obtained filtrate to room temperature to obtain the chili straw ash leachate.

[0011] Furthermore, the temperature of the warm water is 38-42℃, and the sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour are all sieved through a 100-120 mesh sieve.

[0012] This invention also provides a method for making buckwheat noodles, comprising the following steps: Step 1: Raw material pretreatment: Dry the sweet buckwheat flour, bitter buckwheat flour, quinoa flour and yam flour separately at a temperature of 55-65℃ for 1.5-2.5 hours, and mix them evenly to obtain a mixed powder; prepare chili straw ash leachate and cool it to room temperature for later use. Step 2: Kneading the dough: Dissolve salt, sodium bicarbonate, and gallic acid in warm water to obtain a mixed aqueous solution; slowly pour the mixed aqueous solution into the mixed powder, stir until loose particles are formed, put it into a dough mixer, knead at 35-40℃ for 8-12 minutes, and knead into a smooth dough. Step 3: Proofing: Place the dough in a constant temperature proofing box at 28-32℃ and 70-75% relative humidity for 25-35 minutes; Step 4: Rolling and cutting: Roll the risen dough to a thickness of 0.8-1.2mm, cut it into noodles 1.5-2.0mm wide, and sprinkle with flour to prevent sticking; Step 5: Pre-drying: Lay the noodles flat and pre-dry them at 45-55℃ for 20-30 minutes; Step 6: Steaming and shaping: Place the pre-dried noodles into a steamer and steam at 95-100℃ for 3-5 minutes; Step 7: Cooling and drying: Cool the noodles to room temperature, then dry them at 50-60℃ for 3-4 hours until the moisture content is 10-12%; Step 8: Packaging and storage: Cut and measure the finished noodles, vacuum pack them, and store them in a cool, dry place.

[0013] The advantages of this invention compared to the prior art are: This invention innovatively combines gallic acid and chili straw ash leachate as a natural improver to replace traditional chemical improvers. Gallic acid, through hydrophobic interaction and synergistic hydrogen bonding, reconstructs the starch crystal structure, improves the thermal stability and cooking performance of noodles, and reduces cooking losses. The natural alkaline components in the chili straw ash leachate can enhance the gluten network density, improve the hardness and chewiness of noodles, and at the same time give the noodles a natural light yellow color, enhancing their appearance. The synergistic effect of the two effectively solves the problems of poor toughness, easy breakage, and mushy soup in buckwheat noodles, and there are no chemical additive residues, making it safe and healthy.

[0014] This invention uses a blend of sweet buckwheat flour and bitter buckwheat flour, combined with quinoa flour and yam flour. This not only preserves the inherent flavor of buckwheat but also enriches the nutritional components of the noodles. Quinoa flour provides high-quality protein and amino acids, while yam flour enhances the smoothness and nutritional value of the noodles, achieving a balanced diet. At the same time, it avoids the problem of diluting the buckwheat flavor by adding a large amount of wheat flour. The noodles have a chewy, smooth texture without any roughness.

[0015] This invention optimizes process parameters such as dough mixing, proofing, steaming, and drying, controlling the dough temperature, proofing temperature, humidity, and time to ensure the dough fully absorbs water, proteins expand, and starch gelatinization reaches a moderate level. This not only guarantees the elasticity of the noodles but also reduces the loss of active ingredients such as rutin and gallic acid, thereby enhancing the health benefits of the noodles. At the same time, the process is simple, requires no complex equipment, is suitable for large-scale industrial production, and has low production costs.

[0016] This invention effectively controls the moisture content of noodles through pre-drying and segmented drying processes, avoiding problems such as cracking and sticking, extending the shelf life of noodles, and vacuum packaging can effectively prevent noodles from absorbing moisture and deteriorating, preserving their flavor and nutrition. Detailed Implementation

[0017] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0018] The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the invention or its application or use.

[0019] Techniques, methods, and equipment known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and equipment should be considered part of the specification.

[0020] In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values.

[0021] The following is a further detailed description of a buckwheat noodle and its preparation method according to the present invention.

[0022] A type of buckwheat noodle is made from the following ingredients in parts by weight: 60-75 parts sweet buckwheat flour, 10-20 parts bitter buckwheat flour, 5-10 parts quinoa flour, 3-8 parts yam flour, 0.5-2 parts gallic acid, 3-6 parts chili straw ash extract, 0.8-1.5 parts salt, 0.2-0.5 parts sodium bicarbonate, and 35-45 parts warm water.

[0023] Preferably, the buckwheat noodles are made from the following ingredients in parts by weight: 68 parts sweet buckwheat flour, 15 parts bitter buckwheat flour, 7 parts quinoa flour, 5 parts yam flour, 1.2 parts gallic acid, 4.5 parts chili straw ash extract, 1.2 parts salt, 0.3 parts sodium bicarbonate, and 40 parts warm water.

[0024] Preferably, the buckwheat noodles are made from the following ingredients in parts by weight: 60 parts sweet buckwheat flour, 10 parts bitter buckwheat flour, 5 parts quinoa flour, 3 parts yam flour, 0.5 parts gallic acid, 3 parts chili straw ash extract, 0.8 parts salt, 0.2 parts edible sodium bicarbonate, and 35 parts warm water.

[0025] Preferably, the buckwheat noodles are made from the following ingredients in parts by weight: 75 parts sweet buckwheat flour, 20 parts bitter buckwheat flour, 10 parts quinoa flour, 8 parts yam flour, 2 parts gallic acid, 6 parts chili straw ash extract, 1.5 parts salt, 0.5 parts sodium bicarbonate, and 45 parts warm water.

[0026] In one embodiment of the present invention, the preparation method of chili straw ash leachate is as follows: after washing and drying the chili straw, it is burned at a high temperature of 500-600℃ until it is completely ashed. After cooling, it is passed through an 80-100 mesh sieve, and the ash that passes through the sieve is collected. The ash is mixed with distilled water at a weight ratio of 1:15-20. After stirring evenly, it is soaked for 2-3 hours, filtered to remove the filter residue, and the resulting filtrate is the chili straw ash leachate. It is then cooled to room temperature for use.

[0027] In one embodiment of the present invention, the temperature of the warm water is 38-42℃, and the sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour are all sieved through a 100-120 mesh sieve to ensure that the raw materials are fine and to improve the texture of the noodles.

[0028] The present invention also provides a method for making the above-mentioned buckwheat noodles, comprising the following steps: Step 1: Raw material pretreatment Sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour were dried separately at a temperature of 55-65℃ for 1.5-2.5 hours to remove moisture from the raw materials and prevent clumping during kneading. After drying, the four types of flour were mixed evenly to obtain a mixed powder. At the same time, a chili straw ash leachate was prepared and cooled to room temperature for later use.

[0029] Step 2: Kneading the dough Add salt, sodium bicarbonate, and gallic acid to warm water and stir until completely dissolved to obtain a mixed aqueous solution. Slowly pour the mixed aqueous solution into the mixed powder while stirring until the mixed powder forms uniform, loose granules. Then put it into a dough mixer, control the dough temperature at 35-40℃, and knead for 8-12 minutes to form a smooth, granule-free, and non-sticky dough.

[0030] Step 3: Proofing Place the kneaded dough in a constant temperature proofing box, with the proofing temperature controlled at 28-32℃ and the relative humidity controlled at 70-75%, and the proofing time at 25-35 minutes. This allows the starch in the dough to fully absorb water and the protein to fully expand, improving the toughness and elasticity of the noodles.

[0031] Step 4: Calendering and cutting strips Place the proofed dough into a pasta machine and roll it multiple times, gradually adjusting the thickness to 0.8-1.2mm to obtain a uniform dough sheet. Place the dough sheet into a noodle cutter and cut it into noodles with a width of 1.5-2.0mm. During the cutting process, sprinkle a small amount of sweet buckwheat flour evenly on the surface of the dough sheet to prevent the noodles from sticking together.

[0032] Step 5: Pre-drying Lay the cut noodles flat on the drying rack and place them in the pre-drying box. The pre-drying temperature is 45-55℃ and the pre-drying time is 20-30 minutes to remove the moisture from the surface of the noodles and prevent them from sticking together and breaking during subsequent steaming or cooking.

[0033] Step 6: Steaming and shaping Place the pre-dried noodles into a steamer and steam them at a temperature of 95-100℃ for 3-5 minutes. This allows the starch in the noodles to fully gelatinize and set, while retaining the nutrients in the raw materials.

[0034] Step 7: Cooling and drying After steaming and shaping, the noodles are removed and placed in a cooling machine to cool to room temperature. Then, the cooled noodles are placed in a drying oven at a temperature of 50-60℃ for 3-4 hours until the moisture content of the noodles is 10-12%, thus obtaining the finished buckwheat noodles.

[0035] Step 8: Packaging and Storage The dried buckwheat noodles are cut and measured, then vacuum-packed and stored in a cool, dry, and ventilated environment. The shelf life can reach 6-8 months.

[0036] The specific implementation process of the buckwheat noodles and their preparation method of the present invention is as follows: Example 1

[0037] A type of buckwheat noodle, made from the following ingredients in parts by weight: 68 parts sweet buckwheat flour, 15 parts bitter buckwheat flour, 7 parts quinoa flour, 5 parts yam flour, 1.2 parts gallic acid, 4.5 parts chili straw ash extract, 1.2 parts salt, 0.3 parts edible sodium bicarbonate, and 40 parts warm water.

[0038] The above method for making buckwheat noodles includes the following steps: Step 1: Raw material pretreatment Sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour were placed in a drying oven and dried at 60℃ for 2 hours to remove moisture from the raw materials. After drying, the four types of flour were mixed evenly to obtain a mixed powder. To prepare chili straw ash leachate: chili straw was washed, dried, and then burned at 550℃ until completely ashed. After cooling, it was passed through a 90-mesh sieve. The ash that passed through the sieve was collected and mixed with distilled water at a weight ratio of 1:18. After stirring evenly, it was soaked for 2.5 hours, filtered to remove the residue, and cooled to room temperature for later use.

[0039] Step 2: Kneading the dough Add salt, sodium bicarbonate, and gallic acid to warm water at 40°C and stir until completely dissolved to obtain a mixed aqueous solution. Slowly pour the mixed aqueous solution into the mixed powder while stirring until the mixed powder forms uniform, loose granules. Then put it into a dough mixer and knead it at 38°C for 10 minutes to form a smooth, granule-free, and non-sticky dough.

[0040] Step 3: Proofing Place the kneaded dough in a constant temperature proofing box and proof for 30 minutes at 30℃ and 72% relative humidity.

[0041] Step 4: Calendering and cutting strips Place the proofed dough into a pasta machine and roll it multiple times until it becomes a uniform sheet with a thickness of 1.0mm. Then, put the sheet into a noodle cutter and cut it into noodles with a width of 1.8mm. During the cutting process, sprinkle a small amount of sweet buckwheat flour evenly on the surface of the sheet to prevent sticking.

[0042] Step 5: Pre-drying Lay the cut noodles flat on the drying rack and place them in the pre-drying box. Pre-dry at 50°C for 25 minutes.

[0043] Step 6: Steaming and shaping Place the pre-dried noodles into a steamer and steam at 98°C for 4 minutes to set their shape.

[0044] Step 7: Cooling and drying After steaming and shaping, the noodles are removed and cooled to room temperature in a cooling machine. Then they are placed in a drying oven and dried at 55°C for 3.5 hours until the moisture content of the noodles is 11%, thus obtaining the finished buckwheat noodles.

[0045] Step 8: Packaging and Storage Cut the finished buckwheat noodles into 20cm long segments, measure them, vacuum pack them, and store them in a cool, dry, and ventilated environment. Example 2

[0046] A type of buckwheat noodle is made from the following ingredients in parts by weight: 60 parts sweet buckwheat flour, 10 parts bitter buckwheat flour, 5 parts quinoa flour, 3 parts yam flour, 0.5 parts gallic acid, 3 parts chili straw ash extract, 0.8 parts salt, 0.2 parts edible sodium bicarbonate, and 35 parts warm water.

[0047] The above method for making buckwheat noodles includes the following steps: Step 1: Raw material pretreatment Sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour were placed in a drying oven and dried at 55℃ for 2.5 hours to remove moisture from the raw materials. After drying, the four types of flour were mixed evenly to obtain a mixed powder. Chili straw ash leachate was prepared by washing and drying the chili straw, burning it at 500℃ until it was completely ashed, cooling it, passing it through an 80-mesh sieve, taking the ash that passed through the sieve, mixing it with distilled water at a weight ratio of 1:15, stirring evenly, soaking it for 2 hours, filtering to remove the residue, and cooling it to room temperature for later use.

[0048] Step 2: Kneading the dough Add salt, sodium bicarbonate, and gallic acid to warm water at 38°C and stir until completely dissolved to obtain a mixed aqueous solution. Slowly pour the mixed aqueous solution into the mixed powder while stirring until the mixed powder forms uniform, loose granules. Then put it into a dough mixer and knead at 35°C for 12 minutes to form a smooth, granule-free, and non-sticky dough.

[0049] Step 3: Proofing Place the kneaded dough in a constant temperature proofing box and proof for 35 minutes at 28℃ and 70% relative humidity.

[0050] Step 4: Calendering and cutting strips Place the proofed dough into a pasta machine and roll it multiple times until it becomes a uniform sheet with a thickness of 0.8mm. Then, put the sheet into a noodle cutter and cut it into noodles with a width of 1.5mm. During the cutting process, sprinkle a small amount of sweet buckwheat flour evenly on the surface of the sheet to prevent sticking.

[0051] Step 5: Pre-drying Lay the cut noodles flat on the drying rack and place them in the pre-drying box. Pre-dry at 45°C for 30 minutes.

[0052] Step 6: Steaming and shaping Place the pre-dried noodles into a steamer and steam at 95°C for 5 minutes to set their shape.

[0053] Step 7: Cooling and drying After steaming and shaping, the noodles are removed and cooled to room temperature in a cooling machine. Then they are placed in a drying oven and dried at 50°C for 4 hours until the moisture content of the noodles is 10%, thus obtaining the finished buckwheat noodles.

[0054] Step 8: Packaging and Storage Cut the finished buckwheat noodles into 20cm long segments, measure them, vacuum pack them, and store them in a cool, dry, and ventilated environment. Example 3

[0055] A type of buckwheat noodle is made from the following ingredients in parts by weight: 75 parts sweet buckwheat flour, 20 parts bitter buckwheat flour, 10 parts quinoa flour, 8 parts yam flour, 2 parts gallic acid, 6 parts chili straw ash extract, 1.5 parts salt, 0.5 parts sodium bicarbonate, and 45 parts warm water.

[0056] The above method for making buckwheat noodles includes the following steps: Step 1: Raw material pretreatment Sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour were placed in a drying oven and dried at 65℃ for 1.5 hours to remove moisture from the raw materials. After drying, the four types of flour were mixed evenly to obtain a mixed powder. Chili straw ash leachate was prepared by washing and drying the chili straw, burning it at 600℃ until it was completely ashed, cooling it, passing it through a 100-mesh sieve, taking the ash that passed through the sieve, mixing it with distilled water at a weight ratio of 1:20, stirring evenly, soaking it for 3 hours, filtering to remove the residue, and cooling it to room temperature for later use.

[0057] Step 2: Kneading the dough Add salt, sodium bicarbonate, and gallic acid to warm water at 42°C and stir until completely dissolved to obtain a mixed aqueous solution. Slowly pour the mixed aqueous solution into the mixed powder while stirring until the mixed powder forms uniform, loose granules. Then put it into a dough mixer and knead it at 40°C for 8 minutes to form a smooth, granule-free, and non-sticky dough.

[0058] Step 3: Proofing Place the kneaded dough in a constant temperature proofing box and proof for 25 minutes at 32℃ and 75% relative humidity.

[0059] Step 4: Calendering and cutting strips Place the proofed dough into a pasta machine and roll it multiple times until it reaches a uniform sheet with a thickness of 1.2mm. Then, place the sheet into a noodle cutter and cut it into noodles with a width of 2.0mm. During the cutting process, sprinkle a small amount of sweet buckwheat flour evenly on the surface of the noodle sheet to prevent sticking.

[0060] Step 5: Pre-drying Lay the cut noodles flat on the drying rack and place them in the pre-drying box. Pre-dry at 55°C for 20 minutes.

[0061] Step 6: Steaming and shaping Place the pre-dried noodles into a steamer and steam at 100℃ for 3 minutes to set their shape.

[0062] Step 7: Cooling and drying After steaming and shaping, the noodles are removed and cooled to room temperature in a cooling machine. Then they are placed in a drying oven and dried at 60°C for 3 hours until the moisture content of the noodles is 12%, thus obtaining the finished buckwheat noodles.

[0063] Step 8: Packaging and Storage Cut the finished buckwheat noodles into 20cm long segments, measure them, vacuum pack them, and store them in a cool, dry, and ventilated environment.

[0064] Comparative Example 1 A traditional buckwheat noodle is made from the following ingredients by weight: 70 parts sweet buckwheat flour, 20 parts wheat flour, 1.2 parts salt, and 40 parts warm water.

[0065] Preparation method: Mix sweet buckwheat flour and wheat flour evenly, add warm water with dissolved salt, knead for 10 minutes, let it rest for 20 minutes, roll and cut into strips, steam for 5 minutes, cool and dry until the moisture content is 11%, then package and store.

[0066] Performance testing The buckwheat noodles prepared in Examples 1-3 and Comparative Example 1 were subjected to performance tests, including breakage rate, cooking loss rate, taste score, and rutin retention rate. The test results are shown in Table 1 below. Table 1: Performance Test Results of Buckwheat Noodles

[0067] As can be seen from the above test results, the buckwheat noodles prepared in Examples 1-3 of the present invention have a breakage rate of less than 2%, a cooking loss rate of less than 6%, a taste score of more than 8.8 points, and a rutin retention rate of more than 79%. Compared with the traditional buckwheat noodles in Comparative Example 1, all performance characteristics are significantly improved, indicating that the technical solution of the present invention can effectively solve the defects of traditional buckwheat noodles and improve the quality and nutrient retention rate of noodles.

[0068] The present invention and its embodiments have been described above. This description is not restrictive. If a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of the present invention, such design should fall within the protection scope of the present invention.

Claims

1. A type of buckwheat noodle, characterized in that: The ingredients include the following parts by weight: 60-75 parts sweet buckwheat flour, 10-20 parts bitter buckwheat flour, 5-10 parts quinoa flour, 3-8 parts yam flour, 0.5-2 parts gallic acid, 3-6 parts chili straw ash leachate, 0.8-1.5 parts salt, 0.2-0.5 parts edible sodium bicarbonate, and 35-45 parts warm water.

2. The buckwheat noodles according to claim 1, characterized in that: The ingredients include the following parts by weight: 68 parts sweet buckwheat flour, 15 parts bitter buckwheat flour, 7 parts quinoa flour, 5 parts yam flour, 1.2 parts gallic acid, 4.5 parts chili straw ash extract, 1.2 parts salt, 0.3 parts edible sodium bicarbonate, and 40 parts warm water.

3. The buckwheat noodles according to claim 1, characterized in that: The ingredients include the following parts by weight: 60 parts sweet buckwheat flour, 10 parts bitter buckwheat flour, 5 parts quinoa flour, 3 parts yam flour, 0.5 parts gallic acid, 3 parts chili straw ash extract, 0.8 parts salt, 0.2 parts edible sodium bicarbonate, and 35 parts warm water.

4. The buckwheat noodles according to claim 1, characterized in that: The ingredients include the following parts by weight: 75 parts sweet buckwheat flour, 20 parts bitter buckwheat flour, 10 parts quinoa flour, 8 parts yam flour, 2 parts gallic acid, 6 parts chili straw ash extract, 1.5 parts salt, 0.5 parts edible sodium bicarbonate, and 45 parts warm water.

5. A buckwheat noodle according to claim 1, characterized in that: The preparation method of the chili straw ash leachate is as follows: after washing and drying the chili straw, burn it at a high temperature of 500-600℃ until it is completely ashed. After cooling, pass it through an 80-100 mesh sieve, collect the ash that passes through the sieve, mix the ash with distilled water at a weight ratio of 1:15-20, stir evenly, soak for 2-3 hours, filter to remove the filter residue, and cool the obtained filtrate to room temperature to obtain the chili straw ash leachate.

6. A buckwheat noodle according to claim 1, characterized in that: The temperature of the warm water is 38-42℃, and the sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour are all sieved through a 100-120 mesh sieve.

7. A method for producing buckwheat noodles as described in any one of claims 1-6, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Dry the sweet buckwheat flour, bitter buckwheat flour, quinoa flour and yam flour separately at a temperature of 55-65℃ for 1.5-2.5 hours, and mix them evenly to obtain a mixed powder; prepare chili straw ash leachate and cool it to room temperature for later use. Step 2: Kneading the dough: Dissolve salt, sodium bicarbonate, and gallic acid in warm water to obtain a mixed aqueous solution; slowly pour the mixed aqueous solution into the mixed powder, stir until loose particles are formed, put it into a dough mixer, knead at 35-40℃ for 8-12 minutes, and knead into a smooth dough. Step 3: Proofing: Place the dough in a constant temperature proofing box at 28-32℃ and 70-75% relative humidity for 25-35 minutes; Step 4: Rolling and cutting: Roll the risen dough to a thickness of 0.8-1.2mm, cut it into noodles 1.5-2.0mm wide, and sprinkle with flour to prevent sticking; Step 5: Pre-drying: Lay the noodles flat and pre-dry them at 45-55℃ for 20-30 minutes; Step 6: Steaming and shaping: Place the pre-dried noodles into a steamer and steam at 95-100℃ for 3-5 minutes; Step 7: Cooling and drying: Cool the noodles to room temperature, then dry them at 50-60℃ for 3-4 hours until the moisture content is 10-12%; Step 8: Packaging and storage: Cut and measure the finished noodles, vacuum pack them, and store them in a cool, dry place.

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