CN103445081A - Non-fried sweet buckwheat instant noodles and production method thereof - Google Patents

Abstract

The invention discloses non-fried sweet buckwheat instant noodles and a production method thereof. The production method comprises the steps of: pretreating raw materials, wet-grinding and forming sweet buckwheat paste, fermenting the sweet buckwheat paste, blending and forming a dough, curing the dough, and carrying out screw extrusion and forming on the cured dough. After the method is adopted, mainly based on the germinated sweet buckwheat as the main raw material, and in combination with soybean, buckwheat powder is modified by adopting a lactobacillus fermentation technology, therefore, the eating and processing quality of the buckwheat can be greatly improved, and the buckwheat powder is capable of replacing wheat flour; meanwhile, the finally produced non-fried sweet buckwheat instant noodles are high in nutritive value.

Description

A kind of non-fried sweet buckwheat instant noodles and production method thereof

technical field

The invention relates to non-fried sweet buckwheat instant noodles and a production method thereof, belonging to the technical field of food processing. the

Background technique

Sweet buckwheat is also known as buckwheat. Sweet buckwheat has unique medicinal value and is effective in preventing and treating hypertension, tuberculosis, gastrointestinal infection, hair loss and other diseases. It is especially effective in treating hypertension and diabetes, and can also prevent cardiovascular and cerebrovascular diseases. the

Buckwheat noodles (Japanese: そばsoba or Buckwheat 切りsobagiri) is a Japanese food that is made of buckwheat flour and water, made into a dough, flattened and cut into thin noodles, cooked and eaten. The mixture of 70% buckwheat flour and 30% wheat flour is called "Nanchibaba" ("Nanchikua" means "Qicheng" in Japanese), and the taste is smoother and tender. The one made only with buckwheat noodles is called "Juguai Buckwheat" or "Raw buckwheat" has a strong fragrance. Add a variety of condiments when eating, such as hot noodle soup, soup made from bonito flakes, kelp, soy sauce, sake, etc., chopped green onion, seven-flavored powder, etc., cold noodles or mixed noodles, when eaten with specific heat A thicker sauce, with chopped green onion, horseradish paste, raw quail eggs, shredded seaweed, etc. It can also be served with many different dishes such as tempura, teriyaki fried tofu, raw eggs, mashed radish and many more. There are also special foods with different flavors such as seaweed rolls and curry buckwheat noodles. the

But, the making method of present buckwheat noodles belongs to fresh buckwheat noodle way mostly, does not have a kind of way of instant noodles, and, even if the instant noodles prepared according to common flour technology, belong to deep-fried product mostly, its nutritive value reduces greatly. the

Contents of the invention

The technical problem to be solved by the invention is to provide non-fried sweet buckwheat noodles prepared according to the characteristics of sweet buckwheat. In addition, it also discloses a production method of non-fried sweet buckwheat instant noodles. the

The technical scheme that the present invention solves the problems of the technologies described above is as follows:

A method for producing non-fried sweet buckwheat instant noodles, comprising: a step of preprocessing raw materials, a step of wet grinding and forming sweet buckwheat paste, a step of fermenting sweet buckwheat paste, a step of batching and forming dough, and a step of aging the dough Step, the step of extruding and molding the cooked dough with a screw. the

Further, the preferred method is that the raw material pretreatment step comprises a pretreatment step of sweet buckwheat and a soybean pretreatment step respectively, wherein the pretreatment step of sweet buckwheat comprises:

Screen sweet buckwheat, remove shells, remove impurities, wash, soak, and germinate. Among them, the germination temperature is 28-32°C, humidity is 70%, and the time is 45-52h;

The pretreatment steps of soybeans include: screening soybeans, removing impurities, washing, and soaking overnight. the

Further, the preferred method is that the step of wet grinding and forming sweet buckwheat paste comprises:

The pretreated sweet buckwheat and soybeans are mixed according to the ratio of 9:1, crushed into sweet buckwheat paste, and the water content is controlled at 50-100%. the

Further, the preferred method is that the step of fermenting the sweet buckwheat paste comprises:

Add 3-8% of Lactobacillus plantarum and Lactobacillus bulgaricus into the sweet buckwheat paste formed through the wet grinding step, and ferment at 37° C. for 12-24 hours. the

Further, a preferred method is that the mixing ratio of the Lactobacillus plantarum and Lactobacillus bulgaricus is 2:1-2:2. the

Further, preferred method is, described batching and the step of forming dough comprise: mix according to following ratio (weight ratio):

Sweet buckwheat paste 70-80% (dry weight), starch 5-15%, egg white powder 1.0-3.0%, 1-1.5% salt, edible alkali 0.2-0.4%, sodium carboxymethylcellulose 0.2-0.5%, compound Phosphate 0.2-0.6%, lecithin 0.5-2.0%, and mixed with water, wherein the water content is controlled at 30-35%, and finally put into the dough mixer to form dough, and stirred evenly for 15 minutes. the

Further, the preferred method is that the step of aging the dough includes: aging the noodle blocks formed after the batching step at room temperature for 15-20 minutes. the

Further, in a preferred method, the screw extrusion step includes: a primary extrusion step and a secondary molding step. the

Further, the preferred method further includes: cutting, drying, adding seasoning packets, and packaging steps. the

A non-fried sweet buckwheat instant noodle is made according to the above production method. the

After adopting the above method, the present invention is mainly based on germinated sweet buckwheat as the main raw material, combined with soybeans and adopting lactic acid bacteria fermentation technology to modify buckwheat flour, thereby greatly improving the eating and processing quality of buckwheat, and it can replace wheat flour, and, The finally prepared non-fried sweet buckwheat instant noodles have high nutritional value. the

Additional features and advantages of the invention will be set forth in the description which follows, and in part will be apparent from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention may be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings. the

Description of drawings

The present invention will be described in detail below in conjunction with the accompanying drawings, so as to make the above-mentioned advantages of the present invention clearer. in,

Fig. 1 is the schematic flow sheet of the production method of non-fried sweet buckwheat instant noodles of the present invention. the

Detailed ways

The implementation of the present invention will be described in detail below in conjunction with the accompanying drawings and examples, so as to fully understand and implement the process of how to apply technical means to solve technical problems and achieve technical effects in the present invention. It should be noted that, as long as there is no conflict, each embodiment and each feature in each embodiment of the present invention can be combined with each other, and the formed technical solutions are all within the protection scope of the present invention. the

Specifically, the present invention provides a non-fried sweet buckwheat instant noodle based on germinated sweet buckwheat and its production method, wherein the main principle of the present invention is to add an appropriate amount of soybeans to the germinated buckwheat, and after wet grinding, use lactic acid bacteria to ferment Improve the gluten strength and water retention of flour to prepare modified buckwheat paste. The modified sweet buckwheat paste, modified starch, compound phosphate, lecithin, egg white powder and water are mixed evenly in appropriate amounts, and then extruded and matured. the

Specifically, the production method of non-fried sweet buckwheat instant noodles of the present invention mainly comprises the following main steps:

Raw material pretreatment step, wet milling step to form sweet buckwheat paste, step of fermenting sweet buckwheat paste, step of batching and forming dough, step of maturing dough, extruding and forming the matured dough with screw step. the

Wherein, in the embodiment, the raw material pretreatment step comprises the pretreatment step of sweet buckwheat and the pretreatment step of soybean respectively, wherein, the pretreatment step of sweet buckwheat comprises:

Screen sweet buckwheat, remove shells, remove impurities, wash, soak, and germinate. Among them, the germination temperature is 28-32°C, humidity is 70%, and the time is 45-52h;

The pretreatment steps of soybeans include: screening soybeans, removing impurities, washing, and soaking overnight. the

In an embodiment, the steps of wet milling and forming sweet buckwheat paste include:

Mix the sweet buckwheat and soybeans after raw material pretreatment according to the ratio of 9:1, grind them into sweet buckwheat paste, and control the moisture content at 50-100%. It has a very good processing effect in the process and its final preparation tastes better. the

Wherein, the step of fermenting sweet buckwheat paste comprises:

Add 3-8% of Lactobacillus plantarum and Lactobacillus bulgaricus into the sweet buckwheat paste formed through the wet grinding step, and ferment at 37° C. for 12-24 hours. the

Moreover, for the above-mentioned Lactobacillus plantarum and Lactobacillus bulgaricus, the mixing ratio of the Lactobacillus plantarum and Lactobacillus bulgaricus is 2:1-2:2, and this ratio has better fermentation effect. the

Further, preferred method is, described batching and the step of forming dough comprise: mix according to following ratio (weight ratio):

Sweet buckwheat paste 70-80% (dry weight), starch 5-15%, egg white powder 1.0-3.0%, 1-1.5% salt, edible alkali 0.2-0.4%, sodium carboxymethylcellulose 0.2-0.5%, compound Phosphate 0.2-0.6%, lecithin 0.5-2.0%, and mixed with water, wherein the water content is controlled at 30-35%, and finally put into the dough mixer to form dough, and stirred evenly for 15 minutes. the

Wherein, due to the above-mentioned ratio, the final dough is soft and hard, and the above-mentioned sweet buckwheat paste is 70-80% (dry weight), starch 5-15%, egg white powder 1.0-3.0%, 1-1.5% salt, edible alkali 0.2% 0.4%, 0.2-0.5% sodium carboxymethylcellulose, 0.2-0.6% complex phosphate, and 0.5-2.0% lecithin, the final product tastes better and can meet the subsequent processing technology. the

Further, the preferred method is that the step of aging the dough includes: aging the noodle blocks formed after the batching step at room temperature for 15-20 minutes. the

Further, the preferred method is that the screw extrusion step includes: a primary extrusion step and a secondary molding step, in addition, the method also includes other more conventional methods (the specific process of ordinary preparation of instant noodles), such as cutting, The steps of drying, adding seasoning packs, and packaging, since these steps belong to conventional means and methods for those skilled in the art, the present invention will not be described in detail here. the

As shown in Figure 1, be according to above-mentioned method and prepare the comparatively specific production method of a specific embodiment of sweet buckwheat instant noodles, specifically, it mainly comprises the following steps:

1. Pretreatment of sweet buckwheat: screening sweet buckwheat, shelling, removing impurities, washing, soaking, and germination (at a temperature of 28-32°C and a humidity of 70%, the time is 45-52 hours);

2. Soybean pretreatment: Screen soybeans, remove impurities, wash, and soak overnight;

3. Wet milling: Mix germinated sweet buckwheat and soybeans (ratio 9:1), grind them into sweet buckwheat paste of 0.1-0.3 mm, and control the moisture content of the material at 50-100%;

4. Lactic acid bacteria fermentation: inoculate 3-8% Lactobacillus plantarum and Lactobacillus bulgaricus (2:1-2) in the above buckwheat paste, and ferment at 37°C for 12-24 hours;

5. Ingredients: Mix modified buckwheat batter auxiliary materials and water evenly, put it into the dough mixer, and stir evenly for 15 minutes; material formula: sweet buckwheat batter 70-80% (dry weight), modified starch 5-15%, egg white powder 1.0 ～3.0%, 1～1.5% salt, 0.2～0.4% edible alkali, 0.2～0.5% sodium carboxymethylcellulose, 0.2～0.6% compound phosphate, 0.5～2.0% lecithin. The water content of the material is controlled at 30-35%. the

6. Curing: put the reconciled noodle into the curing machine at room temperature for 15-20 minutes. the

7. Screw extrusion: mesh belt speed: 22-3025.4HZ; noodle feeding speed: 25-35HZ; first-stage extrusion speed: 45-55HZ; second-stage forming speed: 40-50HZ, the dough cake is formed well, Glossy, good chewiness, rehydration time is 5 minutes to 10 minutes. the

8. Forming: completed in the instant noodle automatic forming device. The molding process requires neat corrugation and proper density. the

9. Drying, cutting and packing. The moisture content of hot air dried instant noodles is 8% to 12%. the

That is to say, after adopting the above method, the present invention is mainly based on germinated sweet buckwheat as the main raw material, combined with soybeans and using lactic acid bacteria fermentation technology to modify buckwheat flour, thereby greatly improving the eating and processing quality of buckwheat, and it can replace Wheat flour, and finally prepared non-fried sweet buckwheat instant noodles with high nutritional value. the

It should be noted that, for the above method embodiments, for the sake of simple description, they are expressed as a series of action combinations, but those skilled in the art should know that the present application is not limited by the described action sequence. Depending on the application, certain steps may be performed in other orders or simultaneously. Secondly, those skilled in the art should also know that the embodiments described in the specification belong to preferred embodiments, and the actions and modules involved are not necessarily required by this application. the

And the above is only a preferred embodiment of the present invention, and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, it can still implement the foregoing embodiments The technical solution described in the example shall be modified, or some of the technical features shall be equivalently replaced. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention. the

Claims (10)

1. A production method of non-fried sweet buckwheat instant noodles, characterized in that it comprises: a raw material pretreatment step, wet grinding and forming a step of sweet buckwheat paste, a step of fermenting sweet buckwheat paste, batching and forming a dough step , the step of maturing the dough, and the step of extruding and molding the maturated dough with a screw. 2. the production method of non-fried sweet buckwheat instant noodles according to claim 1, is characterized in that, described raw material pretreatment step comprises the pretreatment step of sweet buckwheat and the pretreatment step of soybean respectively, wherein, the pretreatment step of sweet buckwheat Processing steps include: Screen sweet buckwheat, remove shells, remove impurities, wash, soak, and germinate, wherein the germination temperature is 28-32°C, humidity 70%, and time 45-52h; The pretreatment steps of soybeans include: screening soybeans, removing impurities, washing, and soaking overnight. 3. the production method of non-fried sweet buckwheat instant noodles according to claim 2, is characterized in that, described wet grinding and forming the step of sweet buckwheat paste comprises: The sweet buckwheat and soybean after raw material pretreatment are mixed according to the ratio of 9:1, and crushed into sweet buckwheat paste, and the water content is controlled at 50-100%. 4. the production method of non-fried sweet buckwheat instant noodles according to claim 1 is characterized in that, the described step of fermenting sweet buckwheat paste comprises: Add 3-8% of Lactobacillus plantarum and Lactobacillus bulgaricus into the sweet buckwheat paste formed through the wet grinding step, and ferment at 37° C. for 12-24 hours. 5. The production method of non-fried sweet buckwheat instant noodles according to claim 4, characterized in that, the mixing ratio of said Lactobacillus plantarum and Lactobacillus bulgaricus is 2:1～2:2. 6. the production method of non-fried sweet buckwheat instant noodles according to claim 1 or 4, is characterized in that, described batching and the step of forming dough comprise: mix according to following ratio (weight ratio): Sweet buckwheat paste 70-80% (dry weight), starch 5-15%, egg white powder 1.0-3.0%, 1-1.5% salt, edible alkali 0.2-0.4%, sodium carboxymethylcellulose 0.2-0.5%, compound Phosphate 0.2-0.6%, lecithin 0.5-2.0%, and mixed with water, wherein the water content is controlled at 30-35%, and finally put into the dough mixer to form dough, and stirred evenly for 15 minutes. 7. The production method of non-fried sweet buckwheat instant noodles according to claim 1, characterized in that the step of aging the dough comprises: aging the noodle blocks formed after the batching step at room temperature for 15 to 20 minutes . 8. The production method of non-fried sweet buckwheat instant noodles according to claim 1, wherein the screw extrusion step comprises: a primary extrusion step and a secondary forming step. 9. The production method of non-fried sweet buckwheat instant noodles according to claim 1, further comprising the steps of cutting, drying, adding seasoning packets, and packaging. 10. The non-fried sweet buckwheat instant noodles prepared according to any one of claims 1-9.

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