363 results about "Gluten" patented technology

The application provides a wheat flour wet gluten content main effect site and SNP marker and application, and belongs to the wheat breeding technical field, and mainly provides SNP molecular markers Marker45889, Marker45896, Marker45348, Marker45403, Marker45397 and Marker45431, and the SNP site provided by the application has important significance for detecting and breeding wheat flour high FWG varieties, lines and breeding materials, and molecular markers can be developed according to the SNP site, so that the wheat quality breeding efficiency is accelerated.

The invention belongs to the technical field of preparation of corn oligopeptide, and particularly relates to a preparation method of corn oligopeptide, which comprises the following steps: by taking corn protein powder as a raw material, carrying out ethanol-alkali composite pretreatment to obtain a corn protein solution; the corn protein liquid is pretreated through three-stage cooperative treatment of ultrasonic waves, microwaves and high-pressure homogenization; feeding the pretreated corn protein liquid into a three-area circulation type membrane reactor to carry out space-time coupling catalytic reaction; key parameters are monitored in real time through an online monitoring system, and technological conditions are dynamically regulated and controlled through an AI model; after the reaction is finished, performing membrane separation purification and drying to obtain a corn oligopeptide finished product; the utilization rate of the corn protein powder is improved, and high-value utilization of agricultural product processing byproducts is realized; the corn protein enzymolysis efficiency is improved; the bitterness value does not exceed 1; the corn oligopeptide prepared by the preparation method of the corn oligopeptide is applied to the preparation of blood pressure reducing functional food and the preparation of antioxidant cosmetics.

The invention provides crab feed capable of improving the quality of crab cream. The feed is prepared from the following raw materials in parts by weight: 15-25 parts of white fish meal, 10-15 parts of fermented soybean meal, 50-60 parts of squid visceral meal, 45-50 parts of krill meal, 25-30 parts of beer yeast, 200-220 parts of high gluten flour, 45-50 parts of wheat bran, 10-20 parts of soybean lecithin oil, 5-10 parts of a vitamin premix special for crabs and 5-10 parts of a mineral premix special for crabs. According to the crab feed capable of improving the quality of the crab cream, on the basis of ensuring the ingestion and intestinal health of crabs, conditions are created for efficient nutrient absorption and utilization, then gonad development and flavor substance accumulation are driven through key substances, meanwhile, a three-dimensional anti-oxidation and immune protection system runs through all the time, the body health is guaranteed, and the crab feed has the effects of improving the crab cream quality and improving the crab cream quality. The method has the advantages of simple operation, stable color and flavor of the crab cream, sufficient energy supply in the whole process, and synergistic operation of all the systems, so that the disease resistance and survival rate of crabs are improved, and the accumulated nutrient substances are efficiently converted into the plump degree, delicious flavor and attractive color of the crab cream.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The application discloses a G101T SNP related to wheat wet gluten content, which is located at the physical position 80813538 bp of the 6A chromosome in the Chinese spring wheat genome IWGSC RefSeq v1.0, and the genotype is G or T. The application develops a KASP marker and a KASP primer group for identifying the wheat wet gluten content based on the SNP site, and provides a method for identifying or assisting in identifying the wheat wet gluten content, and it is found through the method that the wheat wet gluten content of the G101T SNP site genotype TT is higher than or higher than the wheat wet gluten content of the genotype GG. The application has important theoretical significance and economic value for utilizing molecular marker assisted selection to obtain wheat germplasm or breeding offspring materials with higher wet gluten content.

The invention discloses a method for making smooth cold noodles by utilizing the high gluten characteristic of red bald wheat flour, which comprises the following steps of: firstly inspecting and automatically kneading to form tough dough, then mechanically washing the dough to separate out high-elasticity gluten and starch slurry, then precipitating the starch slurry, regulating the concentration, forming a uniform thin layer on an oil-brushed steaming tray, and steaming with high-temperature steam, so as to obtain the smooth cold noodles. And quickly cooling the steamed cold noodles, cutting, packaging with the steamed gluten blocks in proportion, and finally storing and transporting in a low-temperature monitoring environment. By limiting the protein and moisture content indexes of the red bald wheat flour, the quality uniformity and the high gluten characteristic of the raw materials are ensured, the problem that the finished product quality is unstable due to fluctuation of the raw materials is avoided, and by setting the accurate precipitation time and matching with automatic detection and adjustment of the concentration of the flour paste, the quality of the finished product is improved. High-quality flour paste with proper concentration and uniform texture can be stably obtained.

The invention discloses a winter wheat quality monitoring method and device for coupling integrated learning rib shape correction and data assimilation, and relates to the field of crop quality monitoring. The method comprises the steps of preprocessing acquired information data, determining a winter wheat planting area in a target monitoring area based on a classification model, and dividing the winter wheat planting area into different rib type variety areas; performing inversion and extraction of quality-related crop parameters by adopting a machine learning regression model to obtain a crop parameter time sequence; determining a simulation state quantity time sequence of the rib type variety area based on a crop growth model; and performing multivariable collaborative data assimilation processing according to the crop parameter time sequence and the simulation state quantity time sequence, driving the crop growth model to the winter wheat mature harvest time according to the assimilated data, and performing GPC correction prediction on the winter wheat in the tendon type variety area based on the correction factor to represent the quality of the winter wheat grains. The invention aims to improve the quality monitoring precision of regional winter wheat.

The present invention relates mainly to a method for producing a plastic material, the method comprising the steps of: (i) providing a corn gluten source and a first liquid phase comprising an organic solvent; (ii) extracting solvent-soluble components of the corn gluten source into the first liquid phase; (iii) precipitating a first portion of the solvent-soluble components from the first liquid phase, resulting in a second solid phase comprising the first portion of the solvent-soluble components and a second liquid phase comprising a second portion of the solvent-soluble components; (iv) separating the second solid phase and the second liquid phase, and (v) recovering a flexible plastic material from the second liquid phase or a hard plastic material from the second solid phase.

A microwave-reheatable high-fiber steamed bun, its preparation method, and its application. This invention belongs to the field of food processing technology. The purpose of this invention is to solve the technical problem of poor quality of steamed buns after direct microwave reheating following freezing. The method of this invention is as follows: First, high-gluten flour, fiber powder, gluten powder, and trehalose are mixed into a premixed powder, and then this powder is mixed evenly with activated yeast in a mixer; then, the dough is successively proofed, shaped, proofed a second time, steamed, and cooled to obtain the product. This invention partially replaces the high-gluten flour in the steamed bun with fiber powder, and at the same time, by adjusting the formula of the steamed bun, it reduces the moisture loss of frozen steamed buns during microwave reheating, thereby solving the problem of hardening of the texture of steamed buns after microwave heating, achieving the purpose of improving the quality of frozen steamed buns after microwave reheating. Frozen steamed buns can be directly microwaved for consumption, which is convenient and ensures the quality of the reheated steamed buns, thus expanding the application market of frozen steamed buns.

The invention discloses nutrition-balanced flour assisting in pancreas islet repair as well as a preparation method and application of the nutrition-balanced flour. The nutrition-balanced flour is prepared from the following raw materials in parts by mass: 40-60 parts of whole grains, 10-15 parts of beans, 5-15 parts of vital gluten, 7-10 parts of potatoes, 7-10 parts of vegetables, 5-8 parts of bacteria and algae, 5-8 parts of nut seeds, 3-5 parts of medicinal and edible food and 3-5 parts of beer yeast. The invention provides more comprehensive nutrition powder containing whole grains, beans, potatoes, nuts and the like, and further comprises common food with the effect of reducing blood sugar and medicinal and edible food which has the effect of reducing blood sugar and can prevent diabetic complications, and the nutrition flour has the following functions: balanced nutrition is provided for the body; blood sugar reduction is assisted; the islet cells are assisted to repair; and diabetic complications are prevented. The invention relates to an application of nutrition-balanced flour assisting in pancreas islet repair. The flour is used for making steamed buns, dumplings, steamed stuffed buns, wontons, noodles, cakes, biscuits or other flour products.

The application belongs to the technical field of food processing, and specifically discloses a highland barley sourdough, low-GI highland barley sourdough bread and a preparation method thereof. The highland barley sourdough is prepared by fermentation of Lactobacillus plantarum JYLP-326, highland barley flour and water. The low-GI highland barley sourdough bread prepared from the highland barley sourdough comprises the following components in parts by mass: 20-22 parts of highland barley flour, 22-28 parts of wheat flour, 36-40 parts of highland barley sourdough, 48-50 parts of water, 4-6 parts of bran, 4-6 parts of oat beta-glucan, 4-6 parts of inulin, 4-8 parts of gluten, 1-2 parts of yeast, 1-2 parts of salt and 4-6 parts of butter. The GI highland barley sourdough bread prepared by using the highland barley sourdough provided by the application has the advantages of low in-vitro glycemic index, low starch hydrolysis rate, high loft and softness, good taste and high appearance quality.

A gluten-free medication aid composition for companion animals, and a method for manufacturing the same are disclosed. The gluten-free medication aid composition includes bean-type starch and cereal-type starch. The bean-type may include black beans, pinto beans, blue beans, lentil beans, peas, soybeans, chickpeas, white pea beans, or a mixture thereof. The cereal-type starch may include rice, corn, oats, sweet potatoes, potatoes, or tapioca. The gluten-free medication aid composition may further include oil, glycerin, sorbitol, and / or animal protein. A method for manufacturing the gluten-free medication aid composition includes manufacturing a first blend by mixing bean-type starch and oil; adding purified water into the first blend and heating the first blend; manufacturing a second blend by mixing animal protein and food additives with the heated first blend; and heating the second blend and then cooling the heated second blend. Cereal-type starch is added to the first blend or second blend.

The invention relates to the field of food processing, in particular to a noodle processing method which comprises the following steps: S1, preparing poria cocos powder, high-gluten flour, low-gluten flour, water and additive auxiliary materials; s2, adding the poria cocos powder and the raw materials including the high-gluten flour and the low-gluten flour into water, mixing and stirring, and fully mixing to form a prefabricated material A; s3, adding auxiliary materials into the prefabricated material A, and uniformly mixing again to form a prefabricated material B; the drying device comprises a drying plate, a plurality of air holes are formed in the drying plate, a sliding frame is connected to the drying plate in a sliding mode, a conveying plate is connected to the sliding frame in a sliding mode, an arc-shaped baffle is fixedly connected to the sliding frame, a discharging groove is formed in the arc-shaped baffle, and a plurality of air holes are formed in the lower side of the conveying plate. The processing efficiency is improved.

The invention discloses vinasse bread premixed flour and a preparation method thereof, and belongs to the technical field of bread premixed flour. The premixed flour comprises the following components in percentage by weight: 40%-60% of vinasse powder, 30%-40% of high gluten wheat flour, 5%-15% of rye flour, 3%-8% of vital gluten, 0.5%-1.5% of edible corn starch and 1%-2% of a bread improver. The bread improver is prepared by compounding mono-and diglycerides of fatty acids, diacetyl tartaric acid ester of mono-and diglycerides, a plurality of enzyme preparations and vitamin C. The preparation method comprises the steps of raw material pretreatment, mixing and the like. Compared with the prior art, by means of an optimized formula system, the technical problems that a dough system is degraded, the taste is hard, and aging is prone to occurring due to the fact that vinasse is added in a high proportion are successfully solved, and the finally-made bread is softer in taste and rich in elasticity, prolongs the shelf life and has high nutritive value and excellent eating quality.

This invention relates to the formula and process of making cookies based on sorghum flour (Sorghum bicolor L. Moench) with the addition of red ginger powder (Zingiber officinale var. rubrum) as a gluten-free functional food based on local Indonesian raw materials. The developed formula consists of sorghum flour as the main ingredient, red ginger powder, margarine, brown sugar, chicken eggs, and salt. This product inherently contains the bioactive compounds gingerol and shogaol from red ginger as natural added value, making it an alternative gluten-free cookie with functional value based on local resources.

The invention relates to the field of gluten processing, and discloses a material pushing and taking integrated mechanism for an automatic gluten pattern cutting, stretching and skewering machine, comprising: an assembly frame, on which a material pushing and taking assembly is arranged; the material pushing and taking assembly comprises a servo motor I, a speed reducer, a shell, a rotating shaft, a vertical moving piece, a gear I, a rack, a material pushing frame, a rotating piece I, a rotating piece II and a gluten clamping jaw; the first servo motor and the speed reducer are fixedly installed on the assembling frame, the first servo motor is connected with the speed reducer, the shell is fixedly installed on the assembling frame, the output end of the speed reducer is fixedly connected with the rotating shaft, the rack is fixedly installed on the vertical moving piece, and the first gear fixedly sleeves the outer side of the rotating shaft. The first gear is meshed with the rack, and the material pushing frame is fixedly connected with the vertical moving piece. The gluten ball feeding device has the following advantages and effects that gluten balls can be efficiently fed, and gluten subjected to skewering can be efficiently subjected to material taking treatment.

The utility model discloses a feeding device for gluten cutting, and belongs to the technical field of gluten processing. The feeding device for gluten cutting further comprises a first electric cylinder fixedly connected to the sliding block. The output end of the first electric cylinder is fixedly connected with a first insertion block. The lower end face of the top plate is fixedly connected with a second electric cylinder. A pair of fourth electric cylinders is fixedly connected to the outer side of the support plate; the output end of the fourth electric cylinder is fixedly connected with a push plate. The bracket plate is provided with a gear switch on the front side of the push plate; the gear switch is connected with the support plate through a flexible elastic piece. An induction lamp is arranged on the operation table and located on the lower side of the gear switch; by arranging the gear switch and the induction lamp, when gluten dough is conveyed forwards from the conveying belt, the gluten dough is utilized to jack the gear switch open, the gear switch turns on the induction lamp, and the induction lamp detects the position of the gluten dough, so that the position of the gluten dough at the moment is determined, and the processing efficiency and the feeding accuracy are improved.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The invention discloses gluten-free rice bread and a preparation method thereof, and relates to the technical field of rice bread preparation, and the gluten-free rice bread comprises rice flour, glutinous rice flour, water, white granulated sugar, milk powder, butter, yeast and edible salt. According to the gluten-free rice bread, any complex modifying agent such as hydrophilic colloid, foreign protein or enzyme preparation does not need to be added, and the quality of the gluten-free rice bread is improved under the extremely simple formula.

The invention belongs to the field of rose-sell purple tea fine dried noodles, and particularly relates to rose-sell purple tea fine dried noodles and a preparation method thereof. Comprising the following raw materials in parts by weight: 60-70 parts of high-gluten wheat flour, 8-12 parts of purple-flower-shaped tea powder, 10-15 parts of tartary buckwheat flour, 5-8 parts of yam flour, 3-5 parts of egg white powder, 2-4 parts of konjac powder, 1-2 parts of a poria cocos extract, 0.5-1.5 parts of trehalose, 0.3-0.8 part of bamboo salt, 2-3 parts of radix puerariae powder, 1-2 parts of peony seed oil and 15-20 parts of water. According to the method, tea powder particles are mixed in a low-temperature dough kneading environment, in the matching mode, the tea powder particles are coated with grease, moisture and oxygen are effectively isolated, and subsequent low-temperature rolling and gradient drying processes are combined, so that the loss of heat-sensitive and easily-oxidized components such as tea polyphenol and theanine in the processing process is remarkably reduced, and the core functionality of a final product of the fine dried noodles is ensured.

The invention discloses a preparation method of acete chinensis buckwheat noodles, and belongs to the technical field of food processing. The present invention provides an acetes chinensis buckwheat noodle preparation method, which comprises: (1) cleaning fresh acetes chinensis to remove impurities, washing with clear water, adding water, and pulping; then adding fructo-oligosaccharide, and sterilizing to obtain an acete chinensis mixture; (2) adjusting the pH value of the acete chinensis mixture to 3.0-5.0, and simultaneously adding acid protease and bifidobacterium breve for enzymolysis-fermentation treatment; and (3) mixing the acete chinensis pulp obtained after the enzymolysis-fermentation treatment with sweet buckwheat flour, vital gluten, konjaku flour and high-gluten wheat flour, kneading dough, performing extrusion forming, and performing vacuum drying to obtain the final acete chinensis buckwheat noodles. The acete chinensis and buckwheat noodles prepared by the method reduce allergens in acete chinensis, produce nutrient substances through probiotic fermentation, and have good taste.

The invention provides a low-GI biscuit raw material composition which comprises the following components in parts by weight: 0.1-0.6 part of nanocrystallized bamboo fiber cell walls, the nanocrystallized bamboo fiber cell walls are extracted from bamboo green, are edible and have one-dimensional characteristics, the transverse size is below 100nm, the longitudinal size is above 1mu m, cellulose in the nanocrystallized bamboo fiber cell walls has the crystallinity of 80%-95%, and the grain size of the cellulose in the nanocrystallized bamboo fiber cell walls is 100 nm. The dispersion liquid of the nanocrystallized bamboo fiber cell walls in water has the viscosity of 200 Pas or above when the mass concentration of the dispersion liquid is 0.5%, 40-70 parts of low-gluten flour, 20-35 parts of whole wheat flour, 8-20 parts of grease selected from natural butter, coconut oil or non-hydrogenated vegetable butter and 10-25 parts of sugar substitutes, and the sugar substitutes comprise at least one of erythritol and maltitol; the total mass content of the dietary fibers is greater than or equal to 15%. The beverage has a high low-GI effect, a suitable taste and good crush resistance. Methods of making low GI biscuits and low GI biscuits are also provided.

The utility model discloses a novel chilli strip oil-attached machine relates to food processing technical field, including frame, the frame is sequentially provided with inlet initiative pressure roller, oil storage tank, conveyer belt, beat roller and oil receiving groove, and the gluten of front end bulking machine production is routed after the transition conveyer, and is introduced oil storage tank by inlet initiative pressure roller extrusion, and the gluten after adsorbing chilli oil is conveyed to beat roller department through conveyer belt, and continues to convey after beat processing, and the oil receiving groove is located below conveyer belt and is used for collecting the chilli oil of dripping, the utility model discloses have realized the automation continuous production of chilli strip oil-attached process, have reduced the manual arrangement, the sorting link greatly, have reduced the dependence on manpower, and the current production demand is met.

The invention provides high-protein and low-breakage soybean fine dried noodles and a preparation method thereof, and belongs to the field of food processing. The fine dried noodles comprise the following raw materials in parts by mass: 48-50 parts of soybean meal, 42-44 parts of high gluten flour, 5-8 parts of egg white powder, 1-2 parts of edible salt, 0.01-0.02 part of tea polyphenol, 0.01-0.02 part of a rosemary extract and 30-36 parts of water (based on the total formula mass). Aiming at the problems of low soybean meal addition, low protein, high breaking rate, heavy beany flavor and easy grease oxidation of the traditional soybean fine dried noodles, industrial production of the high-protein fine dried noodles with the soybean meal content of 48-50% is realized through innovative raw material proportioning and process optimization, and meanwhile, excellent texture and eating quality of the product are ensured; the high-protein staple food has the advantages of remarkably improving the protein content and nutrition balance, effectively reducing the breaking rate, inhibiting the beany flavor, endowing natural bean fragrance, delaying grease oxidation, prolonging the shelf life and the like, the industrial production way of the high-protein staple food is widened, and the requirements of consumers for healthy, convenient and delicious staple food are met.

The invention relates to the technical field of hot dry noodle production, in particular to a hot dry noodle cooking preparation process and production equipment thereof. The composite material comprises an inner core supporting layer, a middle transition layer and a surface adsorption layer, in the hot dry noodle cooking preparation process and the production equipment thereof, the inner core layer increases the lasting supporting force and chewiness of noodles by virtue of a compact three-dimensional network formed by the high gluten flour and the wheat protein isolate; the middle layer effectively links the inner and outer structures through elastic crosslinking of plain flour and soybean protein isolate, and interlayer separation is avoided; the surface layer utilizes a porous adsorption system constructed by low-gluten flour and modified starch, so that the permeation uniformity of grease is improved; according to the structure, the noodles form uniform tenderness in the cooking process, the phenomenon that local hardness is not uniform is reduced, the adsorption path of grease on the surface layer is optimized through interaction of specific components of all the layers, the contradiction between the greasy outer layer and the dry inner layer is effectively relieved, and the overall texture stability and eating experience of the product are improved.

The invention belongs to the technical field of breeding, and particularly relates to a low-cost larimichthys crocea parent fish feed with high vegetable protein replacing fish meal. The invention discloses a feed additive, which accounts for the total weight of the feed. The low-cost pseudosciaena crocea parent fish feed comprises 10% of Peru steam fish meal, 23% of soybean protein concentrate, 12.5% of corn protein powder, 8.25% of shelled soybean meal, 18.4% of high gluten flour, 8% of chicken meal, 3% of blood cell powder, 2.5% of feather meal, 2% of soybean oil, 3.5% of fish oil, 2% of soybean lecithin oil, 1% of mineral premix, 0.2% of vitamin premix, 1.25% of beer yeast, 0.1% of vitamin C phosphate, 0.1% of glucan and 2% of monocalcium phosphate. The traditional Chinese medicine composition is prepared from, by weight, 0.6% of squid paste, 0.1% of ethoxyquin, 1% of taurine and 0.5% of choline chloride. The larimichthys crocea feed is reasonable in formula design, soybean protein concentrate and the like are used for replacing part of fish meal in traditional larimichthys crocea feed, the feed manufacturing cost and the larimichthys crocea parent fish feeding cost can be effectively saved, and meanwhile the growth performance of the larimichthys crocea parent fish is not remarkably affected.

The objective of this invention is to provide a baking oil composition that can produce bread that is soft, moist, melts easily in the mouth, and has a chewy texture that lasts. In particular, the objective is to provide a baking oil composition that allows for good workability even with dough containing a large amount of water, and produces bread that has good volume after heating and good shape retention. [Solution] The inventors have found that the above problem can be solved by using an oil and fat composition containing a specific amount of psyllium seed gum with a moisture content of 12% by mass or less and a moisture content of 5% by mass or less. In particular, they have found that in bread dough with a high water content, adding the oil and fat at the timing of adding the flour after it has absorbed enough water makes it possible to form a gluten film and suppress the stickiness of the dough.

The invention belongs to the technical field of biology, and discloses application of a KASP molecular marker related to the wet gluten content of wheat grains. One technical scheme of the invention protects the application of the composition for detecting the polymorphism or genotype of the SNP1 site in the wheat genome in any one of A1-A3: A1, the application in identification or auxiliary identification of the wet gluten content of wheat grains; a2, application in preparation of products for identification or auxiliary identification of the wet gluten content of the wheat grains; a3, application in wheat breeding or application in preparation of wheat breeding products; the SNP1 site is an SNP site in a wheat genome, the nucleotide variety of the SNP1 site is T or C, and the SNP1 site is the 251th nucleotide of SEQ ID No.1. The composition for detecting SNP1 site polymorphism and genotype can be used for preparing products for high-throughput identification of the wet gluten content of wheat grains.

The invention relates to the technical field of food processing, and discloses buckwheat noodles and a preparation method thereof, the core of the preparation method lies in the synergistic effect of the compounding proportion of tartary buckwheat and common buckwheat and the freeze-drying process of the noodles, the tartary buckwheat and the common buckwheat are scientifically compounded, and under the optimal proportion provided by the invention, the content of the buckwheat in the noodles is increased. The bitter taste of the tartary buckwheat can be neutralized and the taste is balanced by adding the common buckwheat, the addition amount of the tartary buckwheat can be maximized, and the content of functional components can be increased; the wheat gluten and the soybean protein isolate powder are added, so that the toughness of the buckwheat noodles is ensured, the addition amount of the buckwheat flour is increased, and the nutritional value of the buckwheat noodles is improved; by freeze-drying the noodles, the damage of traditional high-temperature drying to the structure and nutritional ingredients of the noodles is avoided, the texture characteristics of the buckwheat noodles are improved, and the functional ingredients of buckwheat are reserved to the maximum extent. Through the synergistic effect of formula and process optimization, the taste and quality of the buckwheat noodles are improved.