CN101326977B

CN101326977B - Method for preparing buckwheat noodle

Info

Publication number: CN101326977B
Application number: CN2008100587886A
Authority: CN
Inventors: 赵庆生; 冯绍周
Original assignee: TENGCHONG HEFENG FOODS CO Ltd
Current assignee: TENGCHONG HEFENG FOODS CO Ltd
Priority date: 2008-08-05
Filing date: 2008-08-05
Publication date: 2010-11-10
Anticipated expiration: 2028-08-05
Also published as: CN101326977A

Abstract

The invention relates to buckwheat bait slices which has balanced nutrient, health care function and is simple and convenient to be eaten, and a preparation method thereof; 100 to 130 mesh of fine buckwheat powder is added into 45 percent to 50 percent of culinary water by the weight, and evenly and fully stirred in a stirring machine for standby; rice is soaked in clean water for 2 to 4 hours, and then the water is filtered and the rice is cooked for 15 to 20min under 100 DEG C to 105 DEG C; the cooked rice is put into clean water to receive bleach pulp for standby; the weight ratio of the evenly stirred fine buckwheat powder to the cooked rice after being treated by bleach pulp in water is 3 to 7; after being fully and evenly stirred in the stirring machine, the buckwheat powder and the cooked rice are cooked for the second time under 100 DEG C to 105 DEG C; after being cooked for 15 to 20min, the product is taken out, immediately rolled and tabletted; the prepared sheet is cut into slices after receiving air cooling and temperature reduction until the water is controlled to be 45 percent to 50 percent; the shaped slices are sent into a drying machine to be dried for 10 to 12 hours, and then packaged until the water is controlled to be within 13 percent.

Description

The preparation method of buckwheat noodle

Technical field:

The present invention relates to the preparation method in food production technology field, particularly a kind of buckwheat noodle.

Background technology:

Along with improving constantly of people's living standard, the meals condition is progressively improved, and more and more pursues nutrition, health care, helps healthy food.

The buckwheat nutritive value is abundant, and medicinal effects is good, is called as the grain treasure of " food and medicament dual-purpose ".Buckwheat flour contains the protein about 11%, is higher than rice; Contain the fat more than 2%, be higher than wheat and rice; Contain the carbohydrate about 70%, contain 18 seed amino acids of needed by human body, wherein eight seed amino acid content of needed by human are higher than wheat, corn and rice.Particularly contained rutin has many-sided function in the buckwheat: can keep capillary resistance, reduce its penetrating and fragility; Promote cell enlargement and the aggegation that prevents haemocyte; Pharmacological actions such as also having anti-inflammatory, antiallergy, diuresis, spasmolysis, softening blood vessel, purify the blood, reducing blood lipid, cardiac stimulant, antibechic, beneficial gas are refreshed oneself.Thereby buckwheat is called as " three fall grain ".Trace elements such as the iron that buckwheat contains, manganese, zinc are also abundant than general cereal; Contain rich dietary fiber, its content is 10 times of generally refining rice.Buckwheat is duck wheat particularly, its nutritive value shelter has first of the cereal crops, not only nutritional labeling is enriched, is of high nutritive value, and contain extraordinary trace element and the medicinal ingredient that other cereal crops lack and do not have, modern " ciril disease " and nearly all person in middle and old age's cardiovascular and cerebrovascular disease there are prevention and treatment function, that buckwheat has is hypotensive, blood fat, blood sugar three effect is fallen, particularly the diabetic there is certain supplemental treatment effect, its effect is extensively verified, is the outstanding grain medicine dual-purpose food that international food and agricultural organization generally acknowledges.Because the plurality of advantages that buckwheat has is more and more paid attention to for people.

The bait silk is the Yunnan local typical local food, preparation method is that rice is eluriated, immersion, boiling, floated slurry, secondary boiled, rice cooked product that steps such as extruding stirring, film-making process, it is the most famous to produce the bait silk with Tengchong, and its preparation method and characteristics inventor specify at CN03135822.5.

Contain in the buckwheat foods existing, kind is single, can not satisfy people's requirement.Before proposing, the present invention do not see the report that contains buckwheat noodle or commercially available.

Summary of the invention:

The object of the present invention is to provide a kind of nutrition balance, have health care, eat buckwheat noodle and preparation method thereof simply and easily.This product is the new varieties food that a kind of alimentary health-care function that can utilize buckwheat can keep the exclusive flavor taste of Yunnan bait silk again.

The object of the present invention is achieved like this: buckwheat is shelled, and abrasive dust is handled or purchase obtains 100～130 purpose buckwheat fine powders, adds 45～50% drinkable water by weight, stirs standby in mixer;

Rice is soaked elimination moisture content after 2～4 hours, carries out once boiling under 100～105 ℃ with clear water, 15～20 minutes time, the rice that cooks is put into clear water float slurry to handle the back standby;

With buckwheat fine powder that stirs and the ripe rice that floats the slurry processing is that 3: 7 ratios feed intake after stirring in the mixer by weight, under 100～105 ℃, carry out secondary boiled, boiling is taken out after 15～20 minutes and is rolled immediately, compressing tablet after rolling at least four times, the sheet stock that makes is handled through wind cooling temperature lowering and is controlled at 45～50% to moisture and carries out chopping, the silk material of moulding is sent in the dryer oven dry handled 10～12 hours, moisture is controlled in 13%, can pack.

Described compressing tablet is that the sheet when wherein conduct makes things convenient for buckwheat noodle to use is thick to be 0.5～0.6 millimeter with the tablet press machine compacting, and the sheet when using as dried buckwheat noodle is thick to be 0.8～1.0 millimeter.

When described silk material was dried in dryer, temperature was controlled at 25～45 ℃ of scopes.

Advantage of the present invention is: the new product that the combination by biological key chain of two kinds of grain obtains makes their contained separately composition synergies reach alimentary health-care function.This product had both increased the alimentary health-care function of buckwheat, had also kept the soft fine and smooth mouthfeel of bait silk simultaneously.It is suitable that this product and traditional bait silk product are compared price, but its nutritive and health protection components is higher than existing product far away, thereby improved the competitiveness of enterprise, changed the single situation of present product, enriched life, satisfied people's demand.

The specific embodiment:

Embodiment 1:

Get 100 purpose duck wheat fine powder 10kg, add 8.55kg water and mix standby; With Tengchong special product slurry rice is raw material, eluriates the back with clear water and soaks after 2 hours with bamboo basket elimination moisture content, carries out once boiling under 100～105 ℃, 15～20 minutes time, the rice that cooks is put into clear water float slurry to handle the back standby; The ripe rice that above-mentioned duck wheat fine powder 18.55kg that mixes and 43.28kg float the slurry processing carries out secondary boiled after stirring in the mixer, 100～105 ℃ of boiling temperatures, 15～20 minutes time, roll then at least four times, guarantee that compound is fully fine and smooth.Compressing tablet (sheet that work makes things convenient for buckwheat noodle to use is thick to be 0.5～0.6 millimeter, and making sheet that dried buckwheat noodle uses thick is 0.8～1.0 millimeter) then; The sheet stock that makes carries out air-cooled processing, purpose is cooling, reduction moisture, moisture is controlled at 45～50 scopes can enter the chopping operation, the silk material of moulding is put in the box frame, is sent into and adopt the air-dry at a slow speed technology of low temperature to dry processing in the dryer, in dryer through 10～12 hours, temperature is controlled at 25～45 ℃, moisture is controlled in 13%, can enter packaging process, the finished product warehouse-in.When carrying out seal package, make things convenient for buckwheat noodle to add various flavor seasoning bags and together pack, when edible, make things convenient for buckwheat noodle to brew 3～5 minutes with boiling water more than 90 ℃, adding condiment is edible; Cook after the dried buckwheat noodle rehydration or stir-fry and eat the local flavor that can both keep new fresh bait silk; Convenience is provided for the daily edible bait silk of out on tours and family.

Embodiment 2:

Get 130 purpose duck wheat fine powder 10kg, add 9.5kg water and mix standby; Rice is eluriated the back with clear water and is soaked after 2 hours with bamboo basket elimination moisture content, carries out once boiling under 100～105 ℃, 15～20 minutes time, the rice that cooks is put into clear water float slurry to handle the back standby; Above-mentioned duck wheat fine powder 19.5kg that mixes and 45.5kg float ripe rice that slurry handles and carry out secondary boiledly after stirring in the mixer, and all the other obtain the buckwheat noodle product with example 1.

Claims

1. the preparation method of a buckwheat noodle comprises buckwheat and bait silk, it is characterized in that making step is as follows:

A), with 100～130 purpose buckwheat fine powders, add 45～50% drinkable water by weight, in mixer, stir standby;

B), rice is soaked elimination moisture content after 2～4 hours, carries out once boiling under 100～105 ℃ with clear water, digestion time 15～20 minutes, the rice that cooks float slurry to handle the back standby in clear water;

C), buckwheat fine powder material that A and B step are obtained and the ripe rice ratio that is 3: 7 by weight feeds intake after stirring in the mixer, under 100～105 ℃, carry out secondary boiled, boiling is taken out after 15～20 minutes and is rolled immediately, compressing tablet after rolling at least four times, the sheet stock that makes is handled through wind cooling temperature lowering and is controlled at 45～50% to moisture and carries out chopping, with the silk material of moulding send in the dryer, temperature is controlled at 25～45 ℃ of oven dry and handled 10～12 hours, moisture is controlled in 13%, can pack.

2. the preparation method of buckwheat noodle according to claim 1, it is characterized in that described compressing tablet is to suppress with tablet press machine, sheet when wherein conduct makes things convenient for buckwheat noodle to use is thick to be 0.5～0.6 millimeter, and the sheet when using as dried buckwheat noodle is thick to be 0.8～1.0 millimeter.