CN101204210A - Buckwheat-boiled noodle and manufacture method thereof - Google Patents
Buckwheat-boiled noodle and manufacture method thereof Download PDFInfo
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- CN101204210A CN101204210A CNA2006101710018A CN200610171001A CN101204210A CN 101204210 A CN101204210 A CN 101204210A CN A2006101710018 A CNA2006101710018 A CN A2006101710018A CN 200610171001 A CN200610171001 A CN 200610171001A CN 101204210 A CN101204210 A CN 101204210A
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Abstract
The invention relates to buckwheat noodle with rich nutrition and easy serving and a manufacturing method thereof. The invention evenly mixes strong flour, buckwheat flour and gluten powder by certain proportion; then the mixture is added with water, caramel and salt in proper quantity, stirred and compounded into dough sheets, which then are fermented, rolled and shaped to make noodle-shaped food; then the noodle-shaped food is boiled in boiling water and steamed in high temperature; after the surface of the food is processed by pasting, the surface is forced to be dried with cold wind; the food is dipped in water, sealed and packed after water is dropped or sealed and packed with water, after which, the food is pressurized, heated, cooled in cold water and decompressed. The buckwheat noodle of the invention is rich in nutrition, smooth and translucent in pasting film, rich in chewing quality, nice and smooth in taste, and thick in buckwheat flavor. The manufacturing method of the buckwheat noodle is seasonable in process and feasible in operation. The noodle can be served after heated in a microwave oven or water, and is heath-keeping food which integrates nutrition and food therapy.
Description
Technical field
The present invention relates to a kind of noodles and manufacturing process, especially a kind of buckwheat-boiled noodle and manufacture method thereof of nutritious, instant.
Background technology
The instant noodles of selling on tradition noodles and the market are that people relatively are accustomed to the wheaten food that eats, and it mainly is that major ingredient is made with the wheat flour, and nutrition mainly is wheaten starch and protein.Exist the single deficiency of nutrition, can only satisfy the elementary needs of people, can't satisfy the demand of people many-sided nutritions such as calcium, vitamin and health care aspect to diet.And contain in the buckwheat with a large amount of protein, carrotene, vitamin E, calcium etc., nutritious, its rutin of being rich in is treatment diabetes, hypertension, reduction cholesterol and the effective ingredient that prevents disease such as artery sclerosis, but lack the main matter-glue protein and the glutelin that form gluten in the buckwheat, the buckwheat goods easy fracture of formation.People utilize the characteristic of the amino acid structure complementation of the amino acid structure of buck wheat protein matter and aleuronat in recent years, adopt buckwheat and produce various noodle prepared from buckwheat after wheat flour mixes, to satisfy the needs of people to nutrition and health-care effect.In the patent of invention specification of the CN1068766C that disclosed " processing method of noodle prepared from buckwheat ", July 25 calendar year 2001 are announced in the patent of invention prospectus as disclosed CN1038011A on December 20th, 1989 disclosed " processing method of buckwheat instant noodles ", the processing method of disclosed noodle prepared from buckwheat all is that a kind of intrinsic moisture content that adopts oven dry or the fried method of doing to remove in the noodles fresh humidogene noodle prepared from buckwheat is become drying noodle in the above-mentioned specification, and it has long and advantage easy to carry of storage time.The noodle prepared from buckwheat of this drying is when edible, carry out long-time heat in soup boils, be penetrated in the noodles in order to soup, the soft profit state of reduction noodles, if heat is boiled deficiency of time and is easily formed " hard-core ", this noodles have lost the fresh buckwheat fragrance of former noodle prepared from buckwheat, also have easily well-done, the no chewiness of poor flexibility, poor, the coarse deficiency of lacking gloss of gelatinization film of mouthfeel.
Summary of the invention
Noodle prepared from buckwheat poach time length, easily well-done, the no chewiness of poor flexibility, mouthfeel dry in the prior art are poor in order to overcome, the coarse deficiency of lacking gloss, no fresh wheat fragrance of gelatinization film, the invention provides a kind of buckwheat-boiled noodle and manufacture method thereof, this buckwheat-boiled noodle is not only nutritious, instant, and the gelatinization film smooth bright, chewiness, smooth, the wheat thick flavor of delicate mouthfeel arranged; The manufacturing approach craft of this buckwheat-boiled noodle is reasonable, operation feasible.
The technical scheme that technical solution problem of the present invention is adopted is: a kind of buckwheat-boiled noodle, this boils face is that hard flour, buckwheat, gluten powder with certain weight proportion mixes and add an amount of water, burnt sugar coloring, salt, after stirring, be combined into dough sheet, awake face, roller repoussage shape, cut into noodles shape food, again noodles shape food is gone into after the face that boils in the boiling water, high temperature steaming face carry out surperficial gelatinization and handle, with cold wind force drying surface, again in entry dipping, draining packs or add that water-stop packing back pressurized, heated is handled, reducing pressure with the cold water cooling forms.
The constituent weight ratio of above-mentioned buckwheat-boiled noodle is: hard flour 40-70%, buckwheat 30-65%, gluten powder 2-6%, burnt sugar coloring 0.02-0.09%, water 20-42%, salt 0.5-2%.
A kind of manufacture method of buckwheat-boiled noodle, the following technology of process:
(1) getting the raw materials ready weight is that the peeling buckwheat of the hard flour of 40%-70% and 30%-65%, the gluten powder blending of 2-6% stir, what add 0.5%-2% contains the iodine edible salt, the burnt sugar coloring of 0.02-0.09%, temperature are 10 ℃-15 ℃, the water of 20-42%;
(2) stir face above-mentioned getting the raw materials ready stirred in mixer face 5-20 minute, make dough;
(3) composite surface is combined into the dough sheet that thickness is 6-9mm with the above-mentioned dough that makes that stirs;
(4) face of waking up is waken up above-mentioned compound good dough sheet face 15-40 minute;
(5) after shaping, tangent plane are leveled the above-mentioned good dough sheet of waking up with a roller repoussage shape, cut into the noodles shape food of length and width appropriateness;
(6) gelatinization is handled and the noodles shape food of above-mentioned cutting to be put into boiling water was boiled 1～3 minute, uses steamed 4-6 minute again, and strip food surface, opposite is carried out gelatinization and handled;
(7) dry tack free is handled the noodles shape food after the above-mentioned gelatinization processing is used cold wind force drying surface 0.5～2 minute;
(8) the noodles shape food after dipping is handled above-mentioned drying is put into water and is flooded;
(9) the noodles shape food draining of pressurized, heated sterilization processing after with above-mentioned dipping pack or add the water-stop packing after insert in the pressurizing vessel, heated 10-20 minute, temperature reaches 100～120 ℃;
(10) the packed surface strip food of finished product after with above-mentioned pressurized, heated sterilization processing, with cold water cooling decompression buckwheat-boiled noodle.
After the described dough sheet roller repoussage shape that will wake up good, cut in the noodles shape food operation of length and width appropriateness is that the good face of waking up is divided into five roller shapings, the thickness of the first roller face is at 6-7mm, the thickness of the second roller face is at 5-6mm, the thickness of the 3rd roller face is at 4-5mm, the 4th levels then thickness with a roller at 3-4mm, and the thickness of the 5th roller face is cut into the 5th roller face the noodles shape food of the wide 1.8mm of length 22.5mm then at 2.5-3.5mm.
Noodles shape food draining after described will the dipping packs or adds and adds grease when water-stop is packed.
Contain in the buckwheat in the buckwheat-boiled noodle of the present invention with a large amount of protein, carrotene, vitamin E, calcium etc., nutritious, and the health-care effect that function factor-rutin that it is rich in has makes noodles have more nutrient laden and health careization; The protein content of hard flour is more than 13%, and wet gluten content is more than 34%, and gluten powder makes the gluten content height of noodles as gluten fortifier, and chewiness is flexible; Salt penetration presses interaction energy that the distance between protein molecule is dwindled, and density increases, and the gliadin viscosity of forming one of gluten protein is strengthened, and has improved the generation and the quality of gluten; Burnt sugar coloring is as a kind of food additives, color is dark brown or pitchy, have caramel odour and happy burnt bitter taste, can change the mouthfeel and the color of noodles, utilize it to have certain acidity simultaneously, the characteristic that microorganisms such as bacterium can not be survived in burnt sugar coloring, the fresh keeping time of increase noodles.Buckwheat-boiled noodle of the present invention is nutritious, and the gelatinization film is smooth bright, and chewiness is arranged, and delicate mouthfeel is smooth, the wheat aromatic flavour, and heating is an edible a little in micro-wave oven or water, is a kind ofly to collect nutrition and dietotherapy is the health food of one.
In the manufacture method of buckwheat-boiled noodle of the present invention the good noodles of cutting are boiled and steam the gelatinization that combines and handle, again through cold wind to the mandatory drying in noodles surfaces, noodles are formed to bear the gelatinization film that pressurized, heated is handled, can prevent from simultaneously to bond mutually between the noodles, improve outward appearance and sense of food; Place water to flood noodles, to satisfy the moisture requirement of final products; Draining airtight package or add water-stop postpones the infiltration of moisture when purpose is to boil face then; Heat treated is enclosed within the noodles in the packaging material under pressurized conditions, and purpose is pressurization, heating, sterilization, and plays the effect that a part is boiled face; Adhere to agglomerating between the noodles that the cooling decompression avoids vacuum packaging to cause.The manufacturing approach craft of buckwheat-boiled noodle of the present invention is reasonable, operation feasible, and the noodles that process can circulate in normal temperature.
The specific embodiment
Embodiment one:
(1) get the raw materials ready buckwheat that the peeling of the hard flour of 50Kg, 42Kg is pulverized and the gluten powder fusion mixing of 3Kg add 1Kg again and contain the burnt sugar coloring of edible salt, 30g of iodine and 30Kg, 12 ℃ water;
(2) stir face with de-airing mixer flour mixed with adulterants high-speed stirring face 8 minutes, low speed stirred face 12 minutes, made dough;
(3) composite surface is combined into the dough sheet that thickness is 8mm with the dough that stirs;
(4) wake up face with wake up face 30 minutes of compound good dough sheet;
(5) face that it is good that shaping, tangent plane will be waken up is divided into five roller shapings, and the thickness of the first roller face is at 7mm, and the thickness of the second roller face is at 6mm, the thickness of the 3rd roller face is at 5mm, the 4th levels then thickness with a roller at 4mm, and the thickness of the 5th roller face is cut into the 5th roller face the noodles of the wide 1.8mm of length 22.5mm then at 3mm;
(6) gelatinization is handled the noodles shape food that cutting is good and is put into 100 ℃ poach 2 minutes, steams 6 minutes with machine for steaming again, and strip food surface, opposite is carried out gelatinization and handled;
(7) dry tack free is handled the noodles shape food after the gelatinization processing was carried out cold wind force drying surface 1 minute with electric fan;
(8) the noodles shape food after dipping is handled drying is put into water and is flooded, to satisfy the moisture requirement of final products;
(9) use the packaging bag airtight package behind the noodles shape food draining after the pressurized, heated sterilization processing will be flooded, every bag of 500g; Packaged noodles are put into the pressurization pot, heated approximately 20 minutes, the face temperature of making reaches 120 ℃;
(10) the packed surface strip food of finished product after with the pressurized, heated sterilization processing takes out, with cold water cooling decompression back product, these noodles can circulate at normal temperatures.
Embodiment two:
(1) get the raw materials ready buckwheat that the peeling of the hard flour of 10Kg, 8Kg is pulverized and the gluten powder fusion mixing of 0.7Kg add 0.25Kg again and contain the burnt sugar coloring of edible salt, 7g of iodine and 6Kg, 15 ℃ water;
(2) stir face high-speed stirring face 5 minutes in de-airing mixer, low speed stirred face 10 minutes, made dough;
(3) the composite surface dough that will stir is combined into the dough sheet that thickness is 7mm;
(4) wake up face with the awake face of compound good dough sheet, the face time of waking up was at 20 minutes;
(5) face that it is good that shaping, tangent plane will be waken up is divided into five roller shapings, the thickness of the first roller face is at 6mm, the thickness of the second roller face is at 5mm, the thickness of the 3rd roller face is at 4mm, the 4th levels then thickness with a roller at 3mm, the thickness of the 5th roller face is cut into the 5th roller face the noodles of the wide 1.8mm of length 22.5mm then at 2.5mm;
(6) gelatinization is handled and the noodles shape food of cutting to be put into 100 ℃ poach 1 minute, is transported in the steam with belt conveyor and steams 5 minutes, and strip food surface, opposite is carried out gelatinization and handled;
(7) dry tack free is handled the noodles shape food after the gelatinization processing was carried out cold wind force drying surface 1 minute with electric fan;
(8) the noodles shape food after dipping is handled drying is put into water and is flooded, to satisfy the moisture requirement of final products;
(9) the noodles shape food packaging bag airtight package after the pressurized, heated sterilization processing will be flooded, every bag of 125g adds 75g water and 5g salad oil in every bag; Packaged noodles are put into the pressurization pot, heated approximately 20 minutes, the face temperature of making reaches 120 ℃;
(10) the packed surface strip food of finished product after with the pressurized, heated sterilization processing takes out, with cold water cooling decompression back product.This noodles sense of food is good, can the normal temperature circulation.
Buckwheat-boiled noodle of the present invention is nutritious, the gelatinization film smooth bright, have that chewiness, delicate mouthfeel are smooth, wheat thick flavor, instant; The manufacturing approach craft of this buckwheat-boiled noodle is reasonable, operation feasible.
Claims (5)
1. buckwheat-boiled noodle, it is characterized in that: this boils face is that hard flour, buckwheat, gluten powder with certain weight proportion mixes and add an amount of water, burnt sugar coloring, salt, after stirring, be combined into dough sheet, awake face, roller repoussage shape, cut into noodles shape food, again noodles shape food is gone into after the face that boils in the boiling water, high temperature steaming face carry out surperficial gelatinization and handle, with cold wind force drying surface, again in entry dipping, draining packs or add that water-stop packing back pressurized, heated is handled, reducing pressure with the cold water cooling forms.
2. a kind of buckwheat-boiled noodle according to claim 1 is characterized in that: the constituent weight ratio of described buckwheat-boiled noodle is: hard flour 40-70%, buckwheat 30-65%, gluten powder 2-6%, burnt sugar coloring 0.02-0.09%, water 20-42%, salt 0.5-2%.
3. the manufacture method of a buckwheat-boiled noodle is characterized in that:
The following technology of process:
(1) getting the raw materials ready weight is that the peeling buckwheat of the hard flour of 40%-70% and 30%-65%, the gluten powder blending of 2-6% stir, what add 0.5%-2% contains the iodine edible salt, the burnt sugar coloring of 0.02-0.09%, temperature are 10 ℃-15 ℃, the water of 20-42%;
(2) stir face above-mentioned getting the raw materials ready stirred in mixer face 5-20 minute, make dough;
(3) composite surface is combined into the dough sheet that thickness is 6-9mm with the above-mentioned dough that makes that stirs;
(4) face of waking up is waken up above-mentioned compound good dough sheet face 15-40 minute;
(5) after shaping, tangent plane are leveled the above-mentioned good dough sheet of waking up with a roller repoussage shape, cut into the noodles shape food of length and width appropriateness;
(6) gelatinization is handled and the noodles shape food of above-mentioned cutting to be put into boiling water was boiled 1～3 minute, uses steamed 4-6 minute again, and strip food surface, opposite is carried out gelatinization and handled;
(7) dry tack free is handled the noodles shape food after the above-mentioned gelatinization processing is used cold wind force drying surface 0.5～2 minute;
(8) the noodles shape food after dipping is handled above-mentioned drying is put into water and is flooded;
(9) the noodles shape food draining of pressurized, heated sterilization processing after with above-mentioned dipping pack or add the water-stop packing after insert in the pressurizing vessel, heated 10-20 minute, temperature reaches 100～120 ℃;
(10) the packed surface strip food of finished product after with above-mentioned pressurized, heated sterilization processing, with cold water cooling decompression buckwheat-boiled noodle.
4. the manufacture method of a kind of buckwheat-boiled noodle according to claim 3, it is characterized in that: after the described dough sheet roller repoussage shape that will wake up good, cut in the noodles shape food operation of length and width appropriateness is that the good face of waking up is divided into five roller shapings, the thickness of the first roller face is at 6-7mm, the thickness of the second roller face is at 5-6mm, the thickness of the 3rd roller face is at 4-5mm, the 4th levels then thickness with a roller at 3-4mm, the thickness of the 5th roller face is cut into the 5th roller face the noodles shape food of the wide 1.8mm of length 22.5mm then at 2.5-3.5mm.
5. according to the manufacture method of claim 3 or 4 described a kind of buckwheat-boiled noodles, it is characterized in that: the noodles shape food draining after described will the dipping packs or adds and adds grease when water-stop is packed.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006101710018A CN101204210A (en) | 2006-12-23 | 2006-12-23 | Buckwheat-boiled noodle and manufacture method thereof |
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| CNA2006101710018A CN101204210A (en) | 2006-12-23 | 2006-12-23 | Buckwheat-boiled noodle and manufacture method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
| CN101584427B (en) * | 2009-07-08 | 2011-09-14 | 辽宁唐人神曙光农牧集团有限公司 | Buckwheat dumpling flour |
| CN103445082A (en) * | 2013-08-29 | 2013-12-18 | 宁夏天瑞产业集团现代农业有限公司 | Compound fresh-keeping 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 |
| CN114504076A (en) * | 2022-02-09 | 2022-05-17 | 湖北金银丰食品有限公司 | Method for reducing viscosity of oat quick-frozen cooked noodles |
-
2006
- 2006-12-23 CN CNA2006101710018A patent/CN101204210A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584427B (en) * | 2009-07-08 | 2011-09-14 | 辽宁唐人神曙光农牧集团有限公司 | Buckwheat dumpling flour |
| CN101856039A (en) * | 2010-05-25 | 2010-10-13 | 高用谋 | Nutritional and healthcare flour with high gluten degree |
| CN103445082A (en) * | 2013-08-29 | 2013-12-18 | 宁夏天瑞产业集团现代农业有限公司 | Compound fresh-keeping tartary buckwheat noodles and preparation method thereof |
| CN103445082B (en) * | 2013-08-29 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | A kind of composite bitter buckwheat fresh-retaining 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 |
| CN114504076A (en) * | 2022-02-09 | 2022-05-17 | 湖北金银丰食品有限公司 | Method for reducing viscosity of oat quick-frozen cooked noodles |
| CN114504076B (en) * | 2022-02-09 | 2024-04-30 | 湖北金银丰食品有限公司 | Method for reducing viscosity of quick-frozen cooked oat noodles |
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Open date: 20080625 |