CN101836709B - Tartary buckwheat noodles and preparation method thereof - Google Patents
Tartary buckwheat noodles and preparation method thereof Download PDFInfo
- Publication number
- CN101836709B CN101836709B CN2010102059961A CN201010205996A CN101836709B CN 101836709 B CN101836709 B CN 101836709B CN 2010102059961 A CN2010102059961 A CN 2010102059961A CN 201010205996 A CN201010205996 A CN 201010205996A CN 101836709 B CN101836709 B CN 101836709B
- Authority
- CN
- China
- Prior art keywords
- wheat flour
- powder
- add
- additive
- duck wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Noodles (AREA)
Abstract
The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8 to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic that the konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.
Description
Technical field
The present invention relates to field of food, be specifically related to Tartary buckwheat noodles of making take bitter buckwheat as primary raw material and preparation method thereof.
Background technology
At present, the incidence of disease that high fat of blood, obesity, diabetes etc. cause because diet is unreasonable constantly rises, the health that is constantly threatening the mankind.Show according to related data, obese people has 1,000,000,000 left and right in the world at present, the obesity patient 2.5 hundred million, overweight person 7.5 hundred million, the diabetologist committee of World Health Organization statistics, approximately there are 1.5 hundred million diabetics in the whole world at present, and China surpasses 3,500 ten thousand, occupy the No. 1 in the world, patient's quantity is still in sustainable growth, and scholarly forecast will increase by 14% left and right in 10 years from now on.
Cereal preparation occupies outstanding critical role as staple food in China (China) people diet structure, human body every day is feeding 80%, and 50% of protein is provided by cereal, and cereal is also the main source of some inorganic salts and B family vitamin simultaneously.In recent years, people's staple food is main mainly with polished rice, smart face, and coarse cereals few people make inquiries, meanwhile, variation along with diet structure, increase the animal protein picked-up, the adult diseases such as diabetes, hypertension, miocardial infarction, cerebral thrombus also increase, and the patient is in medication, also begin to pay attention to dietetic treatment, therefore, the Devoting Major Efforts To Developing development has the Cereals based food of health care to human body, will help to prevent and treat above-mentioned illness.Development along with science and technology, the raising of living standards of the people, the nutritive value of buckwheat and health care are worth to be paid attention to by people, buckwheat or buckwheat goods not only are subjected to domestic people's welcome, narrowed by the green grass or young crops of the countries such as Japan, Korea S, Russia, and quite active to its developmental research, the domestic products such as dried buckwheat noodle, buckwheat vinegar, fast food powder, buckwheat tea of in succession developing.Buckwheat is named again the triangle wheat, and its special growth period is short, strong adaptability.The extensive northeast of distribution China, North China, the areas such as northwest.Strengthen the exploitation of health buckwheat foodstuff or other products, buckwheat is taken full advantage of, for a new road is opened up in the deep processing of coarse cereals, the advantage that this will bring into play the buckwheat producing region, taking full advantage of resource has important meaning.
Buckwheat has high medical value, this is early on the books on China's ancient book, in routine Compendium of Material Medica " buckwheat can real stomach, beneficial strength; continuous spirit; make diet and can press the borax poison ", also can " the wide lung of sending down abnormally ascending, mill is long-pending let out stagnant; the swollen wind pain of heat-clearing; fall except the gonorrhoea leukorrhea, spleen is long-pending has loose bowels ", clinical medicine is observed and is shown, duck wheat is to diabetes, hypertension, high fat of blood, coronary heart disease, the patients such as apoplexy have auxiliary therapeutic action, also have and suppress or reduce blood cholesterol, suppress accumulating of body fat, improve the effects such as constipation.
At present, have much about the report of Material for Health Food and food, as:
Chinese patent application CN101336654A discloses a kind of Tartary tuckwheat vegetable noodle, and raw material is tartary buckwheat powder, vegetables, wheat flour, and in product, each component ratio is: tartary buckwheat powder 60～80, vegetables 10～20, wheat flour 5～20.The processing method of Tartary tuckwheat vegetable noodle is first fresh vegetables to be pulled an oar standbyly, then vegetables slurries added in the tartary buckwheat powder and wheat flour of mixing, and through after stirring, press noodle, drying and moulding, packing can obtain Tartary tuckwheat vegetable noodle.After on probation, the protein of product, starch, the nutritional labelings such as fat meet relevant criterion, due to the contained glycosides displayed of bitter buckwheat being arranged, adding of vitamin in bitter buckwheat, vegetables, mineral matter, make the nutritive and health protection components of the more common noodles of Tartary tuckwheat vegetable noodle increase considerably, make the Tartary tuckwheat vegetable noodle food therapy function increase, long-term eating has certain therapeutic action to chronic gastrointestinal diseases, its health care characteristic is outstanding, and mouthfeel is also better.
Chinese patent application CN101073388A discloses a kind of Tartary buckwheat dried noodles and preparation method, and the batching of Tartary buckwheat dried noodles by the percentage of gross weight is: duck wheat flour 40.0-60.2; Wheat flour 34.2-48.0; Soyabean protein powder 4.0-16.0; Rape oil 0.2-0.6; Face changes agent 0.2-0.4; Egg 1.0-10.0; White lime water (concentration 0.5/1000) 0.2-1.0.The preparation method of described Tartary buckwheat dried noodles adds clear water with tartary buckwheat powder and wheat flour to mix, and mixes grog, then adds other materials, stirrings 20 minutes; Then through calender calendering, make that in mixture, various batchings evenly have ductility, the good mixed flour of calendering is made into the noodles shape, then passes through the airing process through forming machine, dryly is cut on demand the different vermicelli bar of length by cutting machine; Described operation can be carried out at normal temperatures.The present invention has special efficacy to preventing and treating diabetes, and instant, low price.
Chinese patent application CN CN1188605A, a kind of buckwheat wet noodle and preparation method thereof is disclosed, in this buckwheat wet noodle, water content is 20～40%, its raw material is comprised of the proportioning composition of buckwheat 5～70%, wheat flour 5～80%, starch 5～30%, alkali 0.1～2%, salt 0.5～5% and 20～45% water of proportioning composition weight, by powder process, preparation saline-alkali water solution and face, extrusion modling, hang dry, the steps such as vacuum packaging, detoxicating make the buckwheat wet noodle product.Noodle prepared from buckwheat of the present invention is compared the characteristic with more excellences with traditional noodles, existing easy moulding, and flexible, special taste, the characteristics such as nutritious have again and preserve and instant, and cooking noodle is the advantage such as mixed soup.
Chinese patent application CN1188605A discloses a kind of dried buckwheat noodle and processing technology thereof, and its process route is: the starch slaking-and face-calendering-slitting-drying-cut-out-metering-packing.The present invention is due to the buckwheat starch that has added slaking, elasticity and the ductility of dough have been increased, make it need not add any additive and can make the vermicelli moulding, improved the buckwheat content in vermicelli, the pure natural quality that has kept dried buckwheat noodle really becomes a kind of health food with dietotherapy and high nutritive value that the masses like.
Chinese patent application CN101278713, green fine dried noodles with buckwheat, the present invention relates to a kind of green fine dried noodles with buckwheat, with wheat flour and buckwheat base stock, and be added with vegetable juice, GL-B and Tea Polyphenols, wherein buckwheat is the 40-120% of wheat flour weight, and GL-B and Tea Polyphenols are the 1-3% of wheat flour weight, is the 20-80% of wheat flour weight for the preparation of the vegetables consumption of vegetable juice.Can also add other raw materials such as corn flour, egg in these vermicelli, GL-B used adopts scientific method to extract from glossy ganoderma, and Tea Polyphenols used extracts from tealeaves, and described vegetable juice is made of vegetables.This vermicelli mouthfeel and color and luster are good, and nutritional labeling is reasonable, and have anti-ageing, reducing blood lipid, hypotensive, improve functions of intestines and stomach and improve the functions such as immunity of organisms.The present invention not only has the nutritional labeling of wheat flour, but also has the nutritional labeling of buckwheat, vegetables and other cereal used, have the Tea Polyphenols that proposes and the health care composition of GL-B from natural plants and mushroom, not only can be for people provide the required cereal of daily meals and greengrocery nutritional labeling, but also have anti-ageing, reducing blood lipid, hypotensive, improve functions of intestines and stomach and improve the several functions such as immunity of organisms.
Chinese patent application CN101416697, Tartary buckwheat dried noodles formulation and preparation method thereof, the invention discloses a kind of formula and preparation method of duck wheat vermicelli, raw material comprises duck wheat flour, wheat flour, farina and sand sagebrush (Artemisia filifolia) seed powder, selects, the pre-gelatinization of duck wheat flour, vacuum and face, slaking, oven dry, cut-out, metering and packaging step are made through raw material.The invention solves the Tartary buckwheat dried noodles difficult processing with moulding, cook boil after easily fracture, boiling rear noodle soup easily sticks with paste, and the technical problems such as mouthfeel is sticking, gritty tooth, make duck wheat face vermicelli better to be accepted by average family, play and replenish needed by human body vitamin and trace element, improve the effect of dietary structure.
Chinese patent application CN101444276, buckwheat noodle formula and preparation method thereof, the invention discloses a kind of formula and preparation method of sweet dried buckwheat noodle, raw material comprises sweet Buckwheat flour, wheat flour, farina and sand sagebrush (Artemisia filifolia) seed powder, selects, the pre-gelatinization of sweet Buckwheat flour, vacuum and face, slaking, oven dry, cut-out, metering and packaging step are made through raw material.The invention solves the buckwheat noodle difficult processing with moulding, cook boil after easily fracture, boiling rear noodle soup easily sticks with paste, and the technical problems such as mouthfeel is sticking, gritty tooth, make sweet buckwheat flour vermicelli better to be accepted by average family, play and replenish needed by human body vitamin and trace element, improve the effect of dietary structure.
Chinese patent application CN101473910, a kind of dried buckwheat noodle and preparation method thereof, a kind of dried buckwheat noodle and preparation method thereof is a kind of manufacture method of food, it has satisfied people's dietary requirement to a certain extent, in its constituent, is wheat flour 59kg～70kg by weight ratio, Buckwheat flour 29.46kg～40kg, salt 0.54kg～1kg and appropriate water, the granularity of Buckwheat flour are 90 orders～150 orders, and wheat flour opaque index stabilization time is more than 6min; Its preparation method is: the first step is mixed wheat flour and Buckwheat flour in proportion; Second step is added in mixed flour and is carried out and face after pro rata salt is converted suitable quantity of water; The 3rd step was processed into the vermicelli of all size size with dried noodle machine; The 4th step drying and packaging gets final product.
Chinese patent application CN101579078, dried buckwheat noodle, the invention discloses a kind of dried buckwheat noodle, it is to be processed in right amount by buckwheat 60-80 weight portion, wheat flour 20-30 weight portion, oatmeal 2-3 weight portion, salt 0.5-1.5 weight portion and water: 1. pulverizing, siccative mix; 2. the flour and the salt that mix are put into dough mixing machine, mix thoroughly after adding entry by the 35-45% of material total amount; 3. after the face piece that will become reconciled is put into aging machine and extruded thick bar, then put into extruding strings device and be extruded into filament, shear and send in aging chamber after arranging; 4. the wetted surface bar that will send in aging chamber is hung on frame, the standing 8-12 of moisturizing hour; 5. aging good noodles are sent into and carried out for the first time sending into after itemize the steaming room in banding machine, be incubated 80-85 ℃, steamed 10 minutes; Then with its according to the 4th step carry out secondary aging after itemize again; 6. dry; 7. cut off, pack.Can be used as the edible noodles of staple food more economically, conveniently, satisfied consumer demand.
Chinese patent application CN101019653; a kind of health caring noodles with function of stabilizing body blood sugar after meal and preparation method thereof is disclosed; it contains the raw materials such as wholemeal, tartary buckwheat powder, pumpkin powder, konjaku powder, sodium alginate powder, taurine, activated calcium powder oatmeal, analysis for soybean powder, cowpea powder, black bean powder, green soya bean flour, coixlacrymajobi powder, yam flour; after adding the water mixing, be pressed into the noodles shape.The health caring noodles that the present invention has a function of stabilizing body blood sugar after meal can be balanced nutritious, anti-oxidant when controlling blood sugar, improve insulin resistance, reduce the dosage of hypoglycemic medicine, improve the utilization rate of patient self insulin, effectively improve patient's sugar tolerance (OCTT) and glycosylated hemoglobin (HBALC) level, improve Quality of Life prevention complication, be conducive to patients with diabetes mellitus.
The flour bond properties of duck wheat is poor, is difficult to moulding when making Tartary buckwheat dried noodles by traditional producing technology for fine dried noodles, can not make the Tartary buckwheat noodles of high bitter buckwheat content; Processing loss is large, easily disconnected bar when making noodles and boiling, and the mixed soup of noodle soup is easily stuck with paste, and sensory of noodles is poor.The production method of the buckwheat flour of above-mentioned report is improved the processing characteristics of Buckwheat flour to a certain extent, has improved the content of buckwheat in the dried buckwheat noodle, and the quality of product also improves.
But the making of above-mentioned Tartary buckwheat noodles generally all will be added the toughness that a large amount of wheat flours improve the finished product face, causes in finished product the content of duck wheat few; If duck wheat content is high, the wheat flour amount is few, causes the high loss of strip-breaking rate of production process large, easily disconnected bar when noodles boil, and the mixed soup of noodle soup is easily stuck with paste, and sensory of noodles is poor.The present inventor wants to provide a kind of bitter buckwheat content higher, Tartary buckwheat noodles and the preparation method of even not adding wheat flour.
Summary of the invention
Technical problem solved by the invention is to provide the Tartary buckwheat noodles that a kind of bitter buckwheat content is higher, cooking performance is good.It is to be made by the component of following weight percentage:
Duck wheat flour 65%～93%, wheat flour 0%～28%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%; Wherein, described additive is for improving the additive of bitter buckwheat face cooking performance, or adjusts the additive of taste or color and luster, can be Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder one of them, or the natural plants auxiliary material of toning seasoning.
Usually in Tartary buckwheat noodles is produced, generally can add wheat flour to increase the toughness of Tartary buckwheat noodles, normally compressing tablet, slitting, reduce dry disconnected bar simultaneously, improves the cooking performance of finished product.In Tartary buckwheat noodles of the present invention, a large amount of duck wheat is high, the wheat flour addition is lower, can embody to a greater extent nutrition and the local flavor of bitter buckwheat, in Tartary buckwheat noodles of the present invention, the content of bitter buckwheat flour can be up to 93%, do not add wheat flour, adding Gluten in its component is natural protein, can increase the nutritive value of product, simultaneously Gluten add the favourable compressing tablet of the toughness that can increase the duck wheat dough, press strip, its weight percentages of components is as follows:
Duck wheat flour 92.4%～93%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%.
Especially preferred following proportioning: bitter buckwheat flour 93%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%, Gluten 5%.
Wherein, Gluten is be used to the additive that improves Tartary buckwheat noodles nutrition and cooking performance, also can use the additive of adjusting taste or color and luster: a kind of as in fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder, add total amount and be no more than 5% of bitter buckwheat face.
The preparation method of the bitter buckwheat face of the present invention comprises the steps:
A, take duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, add the water of bitter buckwheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
E, add the swelling solution of konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
If do not contain wheat flour in formula, the processing of corresponding step removal to wheat flour in the preparation method.As:
A, take duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, add the water of bitter buckwheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
E, add the swelling solution of konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
In above-mentioned preparation method, it is even that step c adds the water of bitter buckwheat flour weight 40～70% to mix to be mixed, also replaceable for the konjaku powder swelling solution that adds bitter buckwheat flour weight 40～70% mix be mixed even, that is:
A, take duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, add the konjaku powder swelling solution of bitter buckwheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
E, add the swelling solution of remaining konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
In the preparation method of Tartary buckwheat noodles of the present invention, key point mainly contains:
The one, adopt the processing technology of the pre-gelatinization of microwave, can increase viscosity and the toughness of tartary buckwheat powder, guarantee that the dough of high duck wheat content can normal compressing tablet, slitting, the disconnected bar in dry run significantly reduces, and when product boils, disconnected bar is difficult for mixed soup less.
The 2nd, utilize and meet the character that alkali forms the heat irreversible gel after the konjaku powder swelling, strip-breaking rate when having reduced product and boiling, the defective of overcome the mixed soup of noodle soup when Tartary buckwheat noodles boils, easily sticking with paste.
The specific embodiment
Embodiment 1
A, take the raw material of following proportioning: duck wheat flour 93%, Gluten 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get konjaku powder and add the water of 10 times to carry out swelling;
C, get duck wheat flour, add water and the konjaku powder swelling solution of bitter buckwheat flour weight 40～70%, mix and be mixed evenly, adopt the pre-gelatinization of 600W micro-wave oven 6 minutes;
D, add Gluten, salt, alkali to mix to be mixed even;
E, placement slaking 10～20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
Embodiment 2
A, take the raw material of following proportioning: duck wheat flour 65%, wheat flour 28%, fruits and vegetables powder 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get konjaku powder and add the water of 20 times to carry out swelling;
C, get duck wheat flour, add the water of bitter buckwheat flour weight 50% to mix to be mixed even, adopt the pre-gelatinization of 600W micro-wave oven 5 minutes;
D, add wheat flour, fruits and vegetables powder, salt, alkali to mix to be mixed even;
E, add the konjaku powder swelling solution to mix to be mixed even, place slaking 20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
Embodiment 3
A, take the raw material of following proportioning: duck wheat flour 65%, wheat flour 28%, mushroom powder 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get konjaku powder and add the water of 20 times to carry out swelling;
C, get duck wheat flour, add the water of bitter buckwheat flour weight 50% to mix to be mixed even, adopt the 600 pre-gelatinization of micro-wave oven 5 minutes;
D, add wheat flour, fruits and vegetables powder, salt, alkali to mix to be mixed even;
E, add the konjaku powder swelling solution to mix to be mixed even, place slaking 20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
The present invention adopts the pre-gelatinization of microwave can be significantly, improves the processing characteristicies such as viscosity, toughness of bitter buckwheat dough, has advantages of that short, homogeneous heating of time, efficient are high; Production method of the present invention, according to the characteristic of konjaku powder, science utilize the aging irreversible character of meeting alkali after the konjaku powder gelatinization, better overcome the defective that easily disconnected bar when Tartary buckwheat dried noodles boils, the mixed soup of noodle soup are easily stuck with paste; Simultaneously can add the natural plants auxiliary materials such as Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder in batching of the present invention, can improve Tartary buckwheat dried noodles cooking performance, have additional nutrients, adjust product color and local flavor.
Claims (6)
1. bitter buckwheat face, it is characterized in that: it is to be made by the raw material of following weight percentage:
Duck wheat flour 92.4%～93%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%, raw material weight percentage sum is 100%;
Wherein said additive be Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder one of them, or be the natural plants auxiliary material of toning seasoning;
Its preparation method comprises the steps:
A, take duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get duck wheat flour, add the water of duck wheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the duck wheat flour of pre-gelatinization;
E, add the swelling solution of konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
2. bitter buckwheat face according to claim 1, it is characterized in that: it is to be made by the raw material of following weight percentage:
Duck wheat flour 93%, additive 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%.
3. the preparation method of bitter buckwheat face claimed in claim 1, it is characterized in that: it comprises the steps:
A, take duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get duck wheat flour, add the water of duck wheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the duck wheat flour of pre-gelatinization;
E, add the swelling solution of konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
4. bitter buckwheat face is characterized in that: it is comprised of the raw material of following weight percentage makes:
Duck wheat flour 92.4%～93%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%, raw material weight percentage sum is 100%;
Wherein said additive be Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder one of them, or be the natural plants auxiliary material of toning seasoning;
Its preparation method comprises the steps:
A, take duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get duck wheat flour, add the konjaku powder swelling solution of duck wheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the duck wheat flour of pre-gelatinization;
E, add the swelling solution of remaining konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
5. bitter buckwheat face according to claim 4, it is characterized in that: it is to be made by the raw material of following weight percentage:
Duck wheat flour 93%, additive 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%.
6. the preparation method of bitter buckwheat face claimed in claim 4, it is characterized in that: it comprises the steps:
A, take duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get duck wheat flour, add the konjaku powder swelling solution of duck wheat flour weight 40～70% to mix to be mixed even, adopt heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the duck wheat flour of pre-gelatinization;
E, add the swelling solution of remaining konjaku powder, mix, place slaking 10-30 minute;
F, moulding process is made noodles routinely.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102059961A CN101836709B (en) | 2010-06-22 | 2010-06-22 | Tartary buckwheat noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102059961A CN101836709B (en) | 2010-06-22 | 2010-06-22 | Tartary buckwheat noodles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836709A CN101836709A (en) | 2010-09-22 |
| CN101836709B true CN101836709B (en) | 2013-06-05 |
Family
ID=42740589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102059961A Active CN101836709B (en) | 2010-06-22 | 2010-06-22 | Tartary buckwheat noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101836709B (en) |
Families Citing this family (34)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178168B (en) * | 2011-04-07 | 2013-02-20 | 平塘县玉水腾龙禽蛋制品有限责任公司 | Duck egg noodles |
| CN102805307A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Chicken leg mushroom health-care noodles and preparation method thereof |
| CN102934772A (en) * | 2012-10-25 | 2013-02-20 | 西昌市正中食品有限公司 | Bitter buckwheat noodles and preparation method thereof |
| CN103169009B (en) * | 2013-04-11 | 2014-07-02 | 德阳市荞老头食品有限公司 | Tartary buckwheat developmental noodle for children |
| CN103169010B (en) * | 2013-04-11 | 2014-02-05 | 德阳市荞老头食品有限公司 | Tartary buckwheat nutritional three-high noodle |
| CN103271283B (en) * | 2013-05-16 | 2014-10-15 | 太原六味斋实业有限公司 | Sanqing noodles and preparation method thereof |
| CN104642884A (en) * | 2013-11-24 | 2015-05-27 | 王会芳 | Staple wheat flour and staple rice for diabetics |
| CN103719675A (en) * | 2013-11-26 | 2014-04-16 | 明光市白云面粉有限公司 | Fruit and vegetable health-care flour and preparation method thereof |
| CN103719706A (en) * | 2013-11-26 | 2014-04-16 | 明光市白云面粉有限公司 | Health-care noodle with function of lowering blood pressure and preparation method of health-care noodle |
| CN103637083A (en) * | 2013-11-28 | 2014-03-19 | 酉阳县荞丰农产品开发有限公司 | Preparation method of tartary buckwheat noodles |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| US10420357B2 (en) | 2014-07-10 | 2019-09-24 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN104770648A (en) * | 2015-03-20 | 2015-07-15 | 上海久降堂食品科技有限公司常州分公司 | Tartary buckwheat and highland barley noodle and manufacturing method thereof |
| CN104770668A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A preparation method for nutritional seafood flavored noodles |
| CN105581247A (en) * | 2016-02-18 | 2016-05-18 | 童鑫 | Bitter gourd and tartary buckwheat noodles for patients with diabetes mellitus and cancers and preparation method of bitter gourd and tartary buckwheat noodles |
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106858320A (en) * | 2017-04-07 | 2017-06-20 | 湖南双晟科技信息咨询有限公司 | A kind of fiddlehead vermicelli and preparation method thereof |
| CN107410875A (en) * | 2017-08-15 | 2017-12-01 | 安徽优乐亿乳业有限公司 | A kind of buckwheat surface compositions and preparation method |
| CN108142815A (en) * | 2017-12-25 | 2018-06-12 | 山西省农业科学院农产品加工研究所 | A kind of low phytic acid Tartary buckwheat noodles and preparation method thereof |
| CN108477491A (en) * | 2018-03-20 | 2018-09-04 | 爱可道生物科技有限公司 | A kind of globe artichoke health decompression face and preparation method thereof |
| CN110521925A (en) * | 2018-05-23 | 2019-12-03 | 广东日可威富硒食品有限公司 | Zinc-rich buckwheat fermented noodles and preparation method thereof |
| CN108606250A (en) * | 2018-05-25 | 2018-10-02 | 李红光 | a kind of pumpkin tartary buckwheat fine dried noodles |
| CN109363079A (en) * | 2018-12-14 | 2019-02-22 | 想念食品股份有限公司 | Noodle prepared from buckwheat and preparation method thereof |
| CN110140963A (en) * | 2019-06-26 | 2019-08-20 | 四川徽记食品股份有限公司 | A kind of fruit and vegetable noodles and preparation method thereof |
| CN110521746A (en) * | 2019-09-20 | 2019-12-03 | 山西振东五和健康科技股份有限公司 | A kind of bitter buckwheat crude fibre steamed bread of corn piece and preparation method thereof |
| CN111194864A (en) * | 2020-02-26 | 2020-05-26 | 李强 | Buckwheat noodles and preparation method thereof |
| CN114468220A (en) * | 2020-11-12 | 2022-05-13 | 四川有菜有家贸易有限公司 | A kind of pure black buckwheat noodles |
| CN112674268A (en) * | 2020-11-19 | 2021-04-20 | 大竹县万康生态农业有限公司 | Bamboo shoot fiber powder noodles and making method thereof |
| CN112869011A (en) * | 2021-01-26 | 2021-06-01 | 四川省食品发酵工业研究设计院有限公司 | Method for making low-GI (glycemic index) coarse cereal noodles |
| CN113598310A (en) * | 2021-07-20 | 2021-11-05 | 长江大学 | Tartary buckwheat noodles and preparation method thereof |
| CN114128832A (en) * | 2021-12-10 | 2022-03-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of quick-frozen buckwheat cooked noodles |
| CN114532485A (en) * | 2021-12-20 | 2022-05-27 | 无锡赞匠生物科技有限公司 | Full-fur bran noodles and preparation method thereof |
| CN115281310B (en) * | 2022-08-09 | 2023-12-05 | 环太生物科技股份有限公司 | Tartary buckwheat flour and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101336654A (en) * | 2008-08-12 | 2009-01-07 | 朱世宗 | Tartary tuckwheat vegetable noodle |
-
2010
- 2010-06-22 CN CN2010102059961A patent/CN101836709B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448069A (en) * | 2002-04-04 | 2003-10-15 | 潘荣华 | Konjak noodle and processing method thereof |
| CN101336654A (en) * | 2008-08-12 | 2009-01-07 | 朱世宗 | Tartary tuckwheat vegetable noodle |
Non-Patent Citations (4)
| Title |
|---|
| 姜桂传等.超微木耳粉在面条中的应用.《食品工业》.2008,(第3期),第32-33页. * |
| 李书国等.第五节 糖尿病人专用挂面.《保健食品加工工艺与配方》.科学技术文献出版社,2001,第256-258页. * |
| 陆启玉.一、荞麦挂面.《挂面生产工艺与设备》.化学工业出版社,2007,第293-294页，第34-36页. * |
| 魏福荣等.香菇营养挂面的研制.《粮油加工与食品机械》.2001,(第12期),第49-50页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101836709A (en) | 2010-09-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836709B (en) | Tartary buckwheat noodles and preparation method thereof | |
| CN101564159B (en) | Food for reducing hypertension and diabetes and preparation method thereof | |
| CN103229963B (en) | Coarse cereal food subjected to treatment of germination and preparation method of coarse cereal food | |
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN102308941B (en) | Diet green coarse cereal food and preparation method thereof | |
| CN105410623B (en) | A kind of reinforcing buckwheat fast food paste and preparation method thereof | |
| CN104705575A (en) | Noodle capable of reducing blood sugar and preparation method thereof | |
| CN103238777A (en) | High-dietary fiber nutritional rice and preparation method thereof | |
| CN101473861A (en) | Vegetable noodles | |
| CN101683082A (en) | Method for producing wheaten food with atractylis ovata | |
| CN105707696A (en) | Coarse cereal nutrition noodles | |
| KR101107848B1 (en) | Functional cotton for the elderly and its manufacturing method | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN110973613A (en) | Plant composite powder composition suitable for weight-losing crowd, product suitable for weight-losing crowd and application | |
| CN101336654A (en) | Tartary tuckwheat vegetable noodle | |
| CN109549097A (en) | A kind of health caring noodles with functions of reducing sugar and reducing fat | |
| CN101856126B (en) | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN103947926A (en) | Black kidney bean and coix seed bean vermicelli | |
| CN103734217A (en) | Dendrobium officinale blood-glucose-reducing and digestion-aiding flour | |
| CN107259363A (en) | Diabetes patient's five cereals meal replacement powder | |
| KR102255859B1 (en) | Method for manufacturing rice noodles containing cudrania tricuspidata and opuntia humifusa and rice noodles by the same | |
| CN101658267A (en) | Dried coarse grain noodles | |
| CN104366293A (en) | Coarse grain bar for clearing intestines and removing accumulation and preparation method thereof | |
| CN110833139A (en) | Low-sugar, multi-vitamin and high-protein wheat flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |