CN101416697B

CN101416697B - Tartary buckwheat dried noodles formulation and production method thereof

Info

Publication number: CN101416697B
Application number: CN2008101833657A
Authority: CN
Inventors: 张玉珊
Original assignee: HUINING SANLI LOCAL SPECIALITY CO Ltd
Current assignee: Gansu Province in Northwestern China Mills Industrial Co., Ltd.
Priority date: 2008-11-29
Filing date: 2008-11-29
Publication date: 2012-02-15
Anticipated expiration: 2028-11-29
Also published as: CN101416697A

Abstract

The present invention discloses a formulation of tartary buckwheat vermicelli and preparation method thereof, wherein the raw materials comprises tartary buckwheat flour, wheat flour, potato starch and artemisia desertorum seed powder to prepared the tartary buckwheat vermicelli through the steps of selection of the raw materials, pre-pasting of the tartary buckwheat flour, vacuum dough mixing, curing, drying, cutting off, measurement and package. The invention solves the technical problem of difficult shaping of tartary buckwheat vermicelli, easy cracking and pasting of noodle soup after cooking sticky taste, gritty mouth feel, so as to make the vermicelli more acceptable for common families, and take the effects of supplying necessary vitamins and trace elements for human and improving dietary structure.

Description

Tartary buckwheat dried noodles formulation and preparation method thereof

Technical field

The present invention relates to a kind of is the prescription and the preparation method of the dried buckwheat noodle of main material with the duck wheat.

Background technology

Public's nutrition is national popular nutrition; Public's nutrition condition is the key index of reflection population development level and quality; The national nutrition condition of China is central and west regions and population below the poverty line nutrition insufficiency of intake at present; But it is unbalance that coastal developed regions and urban population nutrition are taken in, and on the one hand fatty energy supply has reached 35% than 30% the upper limit that surpasses World Health Organization's defined; On the other hand, the shortage of micronutrients such as vitamin A, B family vitamin, Fe, Ca very significantly.

Contain abundant trace element and vitamin in the duck wheat, can replenish needed by human body.But the bond properties of duck wheat flour is poor, and difficult processing is with moulding, cook boil after fracture easily, boils the back noodle soup and stick with paste easily, and mouthfeel is sticking, the gritty tooth.

Summary of the invention

The objective of the invention is to overcome the shortcoming of above-mentioned prior art; A kind of technical scheme that solves bitter buckwheat flour bond properties difference is provided; This technical scheme can be increased to duck wheat face content about 60%, improves the toughness and the bond properties of duck wheat face, and the duck wheat face is accepted by vast family with the form of common vermicelli; Instant, low price.

In order to achieve the above object, vermicelli proportioning raw materials provided by the invention by the percentage of gross weight is:

Duck wheat flour 56%---64%

Wheat flour 30%---38%

Farina 4%----6%

Sand sagebrush (Artemisia filifolia) seed powder 0.2%--0.5%

The effect of concrete composition in the batching: duck wheat flour is topmost composition, the bond properties of the lifting bitter buckwheat flour that wheat flour can be suitable and extension performance etc., and farina has the characteristics of good thickening, film forming, stability, gelatinizing; Can improve the rehydration of noodles; Chewiness and elasticity reduce the boiling time, prolong the period of storage of goods; Sand sagebrush (Artemisia filifolia) seed powder has very strong water imbibition; In water, form thickness and satiny gel has good water-retaining property, film forming, can significantly improve ductility, enhancing ability.

The preparation method of said Tartary buckwheat dried noodles is following:

1.. select for use the tartary buckwheat powder quality requirements to be: crude protein>=12.5%, ash content≤14%, fineness degree are all can cross the GB30 screen cloth, and buckwheat is no more than a week; The wheat flour quality requirements is: hard wheat flour reaches special primary standard, and wet gluten content reaches more than 35%, and crude protein content is more than 12.5%.

2.. the duck wheat flour that weighs up is put into the logical while stirring steam of de-airing mixer, control quantity of steam, logical vapour time, make the abundant gelatinization of duck wheat flour.

3.. wheat flour is joined in the duck wheat face of preparatory gelatinization, mix and stir with the warm water about 30 ℃, regulate amount of water to 28.7%-30%, adjusting vacuum 0.01Mpa----0.08Mpa and face time were not less than 20 minutes.

4.. after becoming reconciled, put in dough the ager slaking 20 minutes, minimum being not less than 15 minutes.

5.. predrying temperature 25-35 ℃, humidity 80-85%, wind speed 1.0-1.2 meter per second accounts for the 15-20% of drying time; 35-45 ℃ of dryer temperature, humidity 75-80%, wind speed 1.5-1.8 meter per second accounts for the 40-60% of drying time; 20-25 ℃ of bone dry temperature, humidity 55-65%, wind speed 0.8-0.1 meter per second accounts for the 20-25% of drying time.Low temperature middling speed oven drying method is suitable for many row's craspedodromes and single baking room uses, and the former running length should be at 100-120 rice, and latter's running length should be about 350-400 rice, drying time 4 hours.

6.. adopt reciprocal cutting knife tangent plane, the face regularity that cuts out is good, and breakdown is few.

7.. metering, packing: adopt novel plastic seal automatic gauge packing.

The preparatory gelatinization of said preparatory gelatinization adopts logical steam in mixer, to carry out.In advance gelatinization process strengthen wheat flour and buckwheat water imbibition and water-retaining property, viscosity and viscosity are increased; Make starch dispersive property enhancing in wheat flour and the buckwheat, and the thick stabilization effect is arranged, make vermicelli in calender line, reduce the noodles broken end; Improve yield rate, thereby reduce production costs.

Said vacuum and face utilize vacuum state and face, make protein rare permeable branch in the shortest time in wheat flour and the buckwheat, form best network structure, than under the normal condition and the dough amount of cure of system improve more than 2 times.As adopting unique double speed and face with the vacuum dough mixing machine of face, mix fast earlier, guarantee that flour evenly mixes in the shortest time with water, after stirring at a slow speed, the slaking of enhancement dough does not injure established wet gluten.Mix that the dough that is loose, even, gluten power is high, golden yellow color.

Tartary buckwheat dried noodles formulation provided by the invention has added flour, farina and sand sagebrush (Artemisia filifolia) seed powder; Improved the toughness, ductility of duck wheat flour etc., the vermicelli of being processed overcome original dried buckwheat noodle cook boil after fracture easily, boil the back noodle soup and stick with paste easily; And technical problems such as mouthfeel is sticking, gritty tooth; Make the buckwheat flour vermicelli better to be accepted, play and replenish needed by human body vitamin and trace element, improve the effect of dietary structure by average family.

The specific embodiment

The first embodiment of the present invention is following:

Tartary buckwheat dried noodles with 100kg is an example, and the weight of each batching is respectively (units):

Duck wheat flour 56

Wheat flour 38

Farina 5.5

Sand sagebrush (Artemisia filifolia) seed powder.0.5

The second embodiment of the present invention is following:

Duck wheat flour 64

Wheat flour 30

Farina 5.8

Sand sagebrush (Artemisia filifolia) seed powder.0.2

The third embodiment of the present invention is following:

Duck wheat flour 59

Wheat flour 36.5

Farina 4

Sand sagebrush (Artemisia filifolia) seed powder.0.5

The fourth embodiment of the present invention is following:

Duck wheat flour 62.6

Wheat flour 32

Farina 5

Sand sagebrush (Artemisia filifolia) seed powder.0.4

The fifth embodiment of the present invention is following:

Duck wheat flour 60

Wheat flour 34

Farina 5.7

Sand sagebrush (Artemisia filifolia) seed powder.0.3

The sixth embodiment of the present invention is following:

Duck wheat flour 60

Wheat flour 35

Farina 4.7

Sand sagebrush (Artemisia filifolia) seed powder.0.3

The preparation method of said Tartary buckwheat dried noodles is following: the duck wheat flour of choosing is weighed up weight put into the logical while stirring steam of de-airing mixer, control quantity of steam, logical vapour time, make the abundant gelatinization of duck wheat flour; Join in the duck wheat face of preparatory gelatinization after wheat flour weighed, mix and stir, regulate amount of water to 28.7%-30% with the warm water about 30 ℃; Adjusting vacuum 0.01Mpa----0.08Mpa and face time were not less than 20 minutes, put into the ager slaking after dough is become reconciled 20 minutes; Minimum being not less than 15 minutes, the predrying temperature 25-35 of the dough after the slaking ℃, humidity 80-85%; Wind speed 1.0-1.2 meter per second accounts for the 15-20% of drying time; 35-45 ℃ of dryer temperature, humidity 75-80%, wind speed 1.5-1.8 meter per second accounts for the 40-60% of drying time; 20-25 ℃ of bone dry temperature, humidity 55-65%, wind speed 0.8-0.1 meter per second accounts for the 20-25% of drying time, and drying time 4 hours adopts reciprocal cutting knife tangent plane, with the face metering, the packing that cut.

Claims

1. Tartary buckwheat dried noodles is characterized in that: the batching of said Tartary buckwheat dried noodles by the percentage of gross weight is:

The preparation method of said Tartary buckwheat dried noodles comprises:

A, material choice: select for use the tartary buckwheat powder quality requirements to be: crude protein>=12.5%, ash content≤14%, fineness degree are all can cross the GB30 screen cloth; The wheat flour quality requirements is: hard wheat flour reaches special primary standard, and wet gluten content reaches more than 35%, and crude protein content is more than 12.5%;

B, gelatinization in advance: the duck wheat flour that weighs up is put into the logical while stirring steam of de-airing mixer, control quantity of steam, logical vapour time, make the abundant gelatinization of duck wheat flour;

C and face: wheat flour is joined in the duck wheat face of preparatory gelatinization, mix and stir with 30 ℃ warm water, regulate amount of water to 28.7%-30%, adjusting vacuum 0.01Mpa-0.08Mpa and face time were not less than 20 minutes;

D, slaking: put into the ager slaking after dough is become reconciled 20 minutes, minimum being not less than 15 minutes;

E, oven dry: predrying temperature 25-35 ℃, humidity 80-85%, wind speed 1.0-1.2 meter per second accounts for the 15-20% of drying time; 35-45 ℃ of dryer temperature, humidity 75-80%, wind speed 1.5-1.8 meter per second accounts for the 40-60% of drying time; 20-25 ℃ of bone dry temperature, humidity 55-65%, wind speed 0.8-0.1 meter per second accounts for the 20-25% of drying time; Low temperature middling speed oven drying method is suitable for many rows keeps straight on and the use of single baking room, and the former running length is at 100-120 rice, and latter's running length is at 350-400 rice, drying time 4 hours;

F, cut-out: adopt reciprocal cutting knife tangent plane, the face regularity that cuts out is good, and breakdown is few;

G, metering and packing.