CN101444276A - Buckwheat noodle formula and preparation method thereof - Google Patents
Buckwheat noodle formula and preparation method thereof Download PDFInfo
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- CN101444276A CN101444276A CNA2008101833553A CN200810183355A CN101444276A CN 101444276 A CN101444276 A CN 101444276A CN A2008101833553 A CNA2008101833553 A CN A2008101833553A CN 200810183355 A CN200810183355 A CN 200810183355A CN 101444276 A CN101444276 A CN 101444276A
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Abstract
The invention discloses a buckwheat noodle formula and a preparation method thereof. Raw materials include buckwheat flour, wheat flour, potato starch and artemisia aphaerocephala seed powder. The buckwheat noodle is prepared according to the following steps of selecting the raw materials, pre-pasting the buckwheat flour, making dough in vacuum, maturing, drying, cutting-off, metering and packing. The invention solves the technical problems that the buckwheat noodle is hard to be shaped and easy to break down after being boiled in a pot; the noodle soup is easy to be mushy; and the noodle feels sticky and gritty in mouth, therefore the buckwheat noodle is more favorably accepted by common families, so as to supplement vitamins and microelements required by human bodies and improve the dietary structure.
Description
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 sweet buckwheat.
Background technology
Public's nutrition is national popular nutrition, public's nutrition condition is the key index of reflection population development level and quality, China its people's nutrition condition 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, 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 vitamin A, B family vitamin, micronutrients such as Fe, Ca is very remarkable.
Contain abundant trace element and vitamin in the sweet buckwheat, can replenish needed by human body.But the bond properties of sweet Buckwheat 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 sweet buckwheat flour bond properties difference is provided, this technical scheme can be increased to sweet buckwheat flour content about 60%, improve the toughness and the bond properties of sweet buckwheat flour, sweet buckwheat flour is accepted by vast family with the form of common vermicelli, instant, low price.
In order to achieve the above object, vermicelli raw material proportioning provided by the invention by the percentage of gross weight is:
Sweet Buckwheat flour 60%---70%
Wheat flour 23%---36%
Farina 3%----6.5%
Sand sagebrush (Artemisia filifolia) seed powder 0.2%--0.5%
The effect of concrete composition in the batching: sweet Buckwheat flour is topmost composition, wheat flour can be suitable the bond properties of the sweet buckwheat flour of lifting and extension performance etc., 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, have good water-retaining property, film forming, can significantly improve ductility, enhancing ability.
The preparation method of described buckwheat noodle is as follows:
1.. select for use sweet buckwheat 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 sweet Buckwheat flour that will weigh up is put into the logical while stirring steam of de-airing mixer, control quantity of steam, logical vapour time, makes the abundant gelatinization of sweet Buckwheat flour.
3.. wheat flour is joined in the sweet buckwheat flour of pre-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; The dry temperature 35-45 of trunk ℃, 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.
Described pre-gelatinization adopts logical steam to carry out in mixer.Pre-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.
Described vacuum and face utilize vacuum state and face, make protein rare permeable branch in the shortest time in wheat flour and the sweet buckwheat, form best network structure, than under the normal condition and the dough amount of cure of system improve more than 2 times.As and the vacuum dough mixing machine of face adopt unique double speed and 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 height, golden yellow color.
Buckwheat noodle formula provided by the invention has added flour, farina and sand sagebrush (Artemisia filifolia) seed powder, toughness, ductility of sweet Buckwheat flour etc. have been improved, the vermicelli of being processed overcome original sweet dried buckwheat noodle cook boil after easily fracture, boiling the back noodle soup sticks with paste easily, and technical problems such as mouthfeel is sticking, gritty tooth, make that sweet buckwheat flour vermicelli can better be accepted by average family, play and replenish needed by human body vitamin and trace element, improve the effect of dietary structure.
The specific embodiment
The first embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 60
Wheat flour 36
Farina 3.5
Sand sagebrush (Artemisia filifolia) seed powder.0.5
The second embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 70
Wheat flour 23
Farina 6.5
Sand sagebrush (Artemisia filifolia) seed powder.0.5
The third embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 69
Wheat flour 24.8
Farina 6
Sand sagebrush (Artemisia filifolia) seed powder.0.2
The fourth embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 63.6
Wheat flour 33
Farina 3
Sand sagebrush (Artemisia filifolia) seed powder.0.4
The fifth embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 67.5
Wheat flour 28
Farina 4.2
Sand sagebrush (Artemisia filifolia) seed powder.0.3
The sixth embodiment of the present invention is as follows:
Buckwheat noodle with 100kg is an example, and the weight of each batching is respectively (units):
Sweet Buckwheat flour 65
Wheat flour 30
Farina 4.7
Sand sagebrush (Artemisia filifolia) seed powder.0.3
The preparation method of described buckwheat noodle is as follows: the sweet Buckwheat flour that will choose weighs up weight and puts into the logical while stirring steam of de-airing mixer, the control quantity of steam, the logical vapour time, make the abundant gelatinization of duck wheat flour, join in the duck wheat face of pre-gelatinization after wheat flour weighed, mix and stir with the warm water about 30 ℃, regulate amount of water to 28.7%-30%, regulate vacuum 0.01Mpa----0.08Mpa, be not less than 20 minutes with the face time, 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 dough after the slaking ℃, humidity 80-85%, wind speed 1.0-1.2 meter per second accounts for the 15-20% of drying time; The dry temperature 35-45 of trunk ℃, 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 face metering, the packing that cuts.
Claims (3)
1. buckwheat noodle is characterized in that: the batching of described buckwheat noodle by the percentage of gross weight is:
Sweet Buckwheat flour 60%---70%
Wheat flour 23%---36%
Farina 3%----6.5%
Sand sagebrush (Artemisia filifolia) seed powder.0.2％--0.5％。
2. one kind according to the preparation method according to the described buckwheat noodle of claim 1, comprise raw material selection and face, slaking, oven dry, cut-out, metering and packaging step, it is characterized in that: described and face step adopts vacuum and face, vacuum is 0.01Mpa----0.08Mpa, vacuum and raw material is carried out pre-gelatinization in front.
3. pre-gelatinization according to claim 2 is that logical steam stirs in de-airing mixer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101833553A CN101444276A (en) | 2008-11-29 | 2008-11-29 | Buckwheat noodle formula and preparation method thereof |
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| CNA2008101833553A CN101444276A (en) | 2008-11-29 | 2008-11-29 | Buckwheat noodle formula and preparation method thereof |
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| CN101444276A true CN101444276A (en) | 2009-06-03 |
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| CNA2008101833553A Pending CN101444276A (en) | 2008-11-29 | 2008-11-29 | Buckwheat noodle formula and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271283A (en) * | 2013-05-16 | 2013-09-04 | 太原六味斋实业有限公司 | Sanqing noodles and preparation method thereof |
| CN103815285A (en) * | 2013-11-25 | 2014-05-28 | 明光市桂花面粉有限公司 | Flowery noodles and preparation method thereof |
| CN104431762A (en) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | Health noodles containing trace elements and preparation method of health noodles containing trace elements |
| CN104431775A (en) * | 2014-12-26 | 2015-03-25 | 马彦平 | Preparation method of famous snack pea noodles in northern Shaanxi |
| CN104783069A (en) * | 2015-04-30 | 2015-07-22 | 宁夏中航郑飞塞外香清真食品有限公司 | Common buckwheat fine dried noodle and processing process thereof |
| AU2015203107B2 (en) * | 2014-07-10 | 2016-09-29 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN114403348A (en) * | 2022-02-28 | 2022-04-29 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
| CN114732105A (en) * | 2022-05-20 | 2022-07-12 | 贵州凤冈七彩农业综合开发有限公司 | Buckwheat noodles and preparation method thereof |
-
2008
- 2008-11-29 CN CNA2008101833553A patent/CN101444276A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103271283A (en) * | 2013-05-16 | 2013-09-04 | 太原六味斋实业有限公司 | Sanqing noodles and preparation method thereof |
| CN103815285A (en) * | 2013-11-25 | 2014-05-28 | 明光市桂花面粉有限公司 | Flowery noodles and preparation method thereof |
| AU2015203107B2 (en) * | 2014-07-10 | 2016-09-29 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| US10420357B2 (en) | 2014-07-10 | 2019-09-24 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| CN104431762A (en) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | Health noodles containing trace elements and preparation method of health noodles containing trace elements |
| CN104431775A (en) * | 2014-12-26 | 2015-03-25 | 马彦平 | Preparation method of famous snack pea noodles in northern Shaanxi |
| CN104783069A (en) * | 2015-04-30 | 2015-07-22 | 宁夏中航郑飞塞外香清真食品有限公司 | Common buckwheat fine dried noodle and processing process thereof |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN110786451B (en) * | 2018-08-03 | 2023-08-22 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN114403348A (en) * | 2022-02-28 | 2022-04-29 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
| CN114403348B (en) * | 2022-02-28 | 2024-02-09 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
| CN114732105A (en) * | 2022-05-20 | 2022-07-12 | 贵州凤冈七彩农业综合开发有限公司 | Buckwheat noodles and preparation method thereof |
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Open date: 20090603 |