一种荞麦面的制备方法及其配方
By measuring the dietary fiber, protein, ash, and flavonoid content of whole buckwheat flour, calculating the structure-fit index and nutritional synergistic stability coefficient, assessing the risk of noodle breakage, controlling the water addition rate, and employing multi-stage drying and tempering treatment, the problem of unstable finished product quality in buckwheat noodle preparation was solved, achieving uniform noodle moisture and reducing the risk of noodle breakage.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CHUNHUA LANQIAOHUA AGRICULTURAL TECHNOLOGY CO LTD
- Filing Date
- 2026-01-16
- Publication Date
- 2026-07-17
AI Technical Summary
In existing buckwheat noodle preparation methods, the formula weight and process steps rely on manual experience for control, resulting in unstable finished product quality. It is impossible to accurately measure the dietary fiber, protein, ash and flavonoid content of whole buckwheat flour, leading to inaccurate water addition rate. Furthermore, improper moisture control during the drying process affects the quality of the noodles.
By measuring the dietary fiber, protein, ash, and flavonoid content of whole buckwheat flour, calculating the structure-fit index and nutritional synergistic stability coefficient, assessing the risk of noodle breakage, controlling the water addition rate, and employing multi-stage drying and tempering treatments, the moisture content of the noodles is ensured to be uniform.
This method achieves consistent quality in buckwheat noodles, reduces the risk of noodle breakage, ensures uniform moisture content in the noodles, and improves the controllability of the preparation process and the quality of the finished product.
Smart Images
Figure CN122397867A_ABST