CN101579076A - Buckwheat wet noodle and preparation method thereof - Google Patents
Buckwheat wet noodle and preparation method thereof Download PDFInfo
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- CN101579076A CN101579076A CNA200910067158XA CN200910067158A CN101579076A CN 101579076 A CN101579076 A CN 101579076A CN A200910067158X A CNA200910067158X A CN A200910067158XA CN 200910067158 A CN200910067158 A CN 200910067158A CN 101579076 A CN101579076 A CN 101579076A
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- buckwheat
- wet noodle
- noodle
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- salt
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Abstract
The invention discloses a buckwheat wet noodle which comprises 20-40% of water. The raw materials of the wet noodle comprise the following according to the ratio of compositon: 5-7% of buckwheat, 5-80% of semolina, 5-30% of starch, 0.1-2% of alkali and 0.5-5% of salt. The above raw materials are mixed with 20-45% of water according to the weight of ratio composition. The preparation method of the buckwheat wet noodle comprises milling, preparing salt-alkaline solution, dough making, extrusion forming, hanging and airing, vacuum packaging, sterilization and the like. Compared with conventional noodle, the buckwheat wet noodle in the invention has more properties, such as easy forming, toughness, distinctive flavor, abundant nutrition, convenient preservation and eating, clear soup of noodle, and the like.
Description
Technical field
The invention belongs to field of food, specifically be meant a kind of buckwheat wet noodle and preparation method thereof.
Background technology
Along with growth in the living standard, people also more and more come high to the requirement of food, and instant edible and the food with alimentary health-care function obtain people's favor day by day.Noodles are one of modal food in the diet, often edible noodles are based on wheat flour, wheat flour sugar content height, and vitamin is few, buckwheat contains rich in protein and amino acid, vitamin B1, B2, the content of calcium and phosphoric acid etc. is also very abundant, adds and is difficult for moulding man-hour but buckwheat is used to cook noodles, and is easily broken, mouthfeel is not good, edible inconvenient, and have problems such as mixing soup, therefore also fail to become the leading products of wheaten food industry in the today of being particular about nutrition.
Summary of the invention
There is not the buckwheat wet noodle that mixes problems such as soup in the object of the invention for the deficiency that will solve prior art provides a kind of have alimentary health-care function, instant.
The present invention also provides a kind of method for preparing above-mentioned buckwheat wet noodle.
For achieving the above object, technical scheme provided by the invention is:
A kind of buckwheat wet noodle, in this buckwheat wet noodle water content be by weight 20～40%, its raw material is made up of the composition and the water of the following meter of percentage amounts by weight proportioning:
Buckwheat 5～70% wheat flours 5～80% starch 5～30%
Alkali 0.1～2% salt 0.5～5%
The weight of water is 20～45% of said ratio composition weight.
Prepare the method for above-mentioned a kind of buckwheat wet noodle, comprise the following steps:
A, buckwheat in the raw material is broken into powder;
B, salt, alkali are made into the salt aqueous alkali;
C, buckwheat and wheat flour, starch are mixed, add entry and salt aqueous alkali afterwards, and become dough;
D, above-mentioned dough added expanded screw machine be extruded into noodles, hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the buckwheat wet noodle for by weight 20～40%;
E, the buckwheat wet noodle of above-mentioned water content 20～40% is carried out vacuum packaging;
F, sterilization.
On said ratio and technical process basis, crucial part of the present invention is to have improved its water content, make noodle prepared from buckwheat of the present invention compare characteristic with more excellences with traditional noodles, existing easy moulding, flexible, special taste, characteristics such as nutritious, have again and preserve and instant, cooking noodle does not mix advantages such as soup.
The specific embodiment
Embodiment 1
A kind of buckwheat wet noodle, its raw material is made up of the composition of following proportioning:
Buckwheat 5kg, wheat flour 80kg, starch 10kg, alkali 2kg, salt 3kg, water 25kg.
The preparation method of above-mentioned a kind of buckwheat wet noodle comprises the following steps:
A, buckwheat in the raw material is broken into 100 orders～150 order buckwheats;
B, be made into the salt aqueous alkali with an amount of water and salt, alkali;
C, buckwheat and wheat flour, starch are mixed, add entry and salt aqueous alkali afterwards, and become dough;
D, above-mentioned dough is added expanded screw machine be extruded into noodles, the wideest cross-section lengths of noodles is 0.5～25mm, length by 20～40cm is cut off, hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the buckwheat wet noodle for by weight 20～40%;
E, the buckwheat wet noodle of above-mentioned water content 20～40% is carried out vacuum packaging with vacuum packing machine, every bag of packed weight is 0.1kg～1kg;
F, carry out sterilization, can become product with microwave sterilization device or high-temperature sterilization device.Its product can be preserved 5～6 months at normal temperatures.
D, above-mentioned dough added expanded screw machine be extruded into noodles, hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the buckwheat wet noodle for by weight 20～40%;
E, the buckwheat wet noodle of above-mentioned water content 20～40% is carried out vacuum packaging;
F, sterilization.
Embodiment 2
A kind of buckwheat wet noodle, its raw material is made up of the composition of following proportioning:
Buckwheat 70kg, wheat flour 5kg, starch 20kg, alkali 1kg, salt 4kg, water 20kg.
The preparation method is with embodiment 1.
Embodiment 3
A kind of buckwheat wet noodle, its raw material is made up of the composition of following proportioning:
Buckwheat 50kg, wheat flour 15kg, starch 30kg, alkali 0.1kg, salt 4.9kg, water 25kg.
The preparation method is with embodiment 1.
Embodiment 4
A kind of buckwheat wet noodle, its raw material is made up of the composition of following proportioning:
Buckwheat 60kg, wheat flour 28kg, starch 5kg, alkali 2kg, salt 5kg, water 45kg.
The preparation method is with embodiment 1.
Embodiment 5
A kind of buckwheat wet noodle, its raw material is made up of the composition of following proportioning:
Buckwheat 50kg, wheat flour 33kg, starch 15kg, alkali 1.5kg, salt 0.5kg, water 20kg.
The preparation method is with embodiment 1.
Claims (4)
1, a kind of buckwheat wet noodle, it is characterized in that water content in this buckwheat wet noodle for by weight 20～40%, its raw material is made up of the composition and the water of the following meter of percentage amounts by weight proportioning:
Buckwheat 5～70% wheat flours 5～80% starch 5～30%
Alkali 0.1～2% salt 0.5～5%
The weight of water is 20～45% of said ratio composition weight.
2, the method for preparing the described a kind of buckwheat wet noodle of claim 1 is characterized in that comprising the following steps:
A, buckwheat in the raw material is broken into powder;
B, salt, alkali are made into the salt aqueous alkali;
C, buckwheat and wheat flour, starch are mixed, add entry and salt aqueous alkali afterwards, and become dough;
D, above-mentioned dough added expanded screw machine be extruded into noodles, hang in 10～25 ℃ of room temperatures, the indoor of humidity 20～40%, airing 10～24 hours, finally make water content in the buckwheat wet noodle for by weight 20～40%;
E, the buckwheat wet noodle of above-mentioned water content 20～40% is carried out vacuum packaging;
F, sterilization.
3, the preparation method of a kind of buckwheat wet noodle according to claim 2, when it is characterized in that described dough is extruded into noodles by expanded screw machine, the wideest cross-section lengths of noodles is 0.5～25mm.
4, the preparation method of a kind of buckwheat wet noodle according to claim 2 is characterized in that described buckwheat is 100 orders～150 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910067158XA CN101579076B (en) | 2009-06-17 | 2009-06-17 | Buckwheat wet noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910067158XA CN101579076B (en) | 2009-06-17 | 2009-06-17 | Buckwheat wet noodle and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101579076A true CN101579076A (en) | 2009-11-18 |
| CN101579076B CN101579076B (en) | 2011-09-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910067158XA Expired - Fee Related CN101579076B (en) | 2009-06-17 | 2009-06-17 | Buckwheat wet noodle and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101579076B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511729A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Noodle containing elm bark flour |
| CN110810717A (en) * | 2019-11-26 | 2020-02-21 | 湖南金林食品科技有限责任公司 | Preparation method of buckwheat noodles |
| CN114468220A (en) * | 2020-11-12 | 2022-05-13 | 四川有菜有家贸易有限公司 | Pure black tartary buckwheat noodles |
-
2009
- 2009-06-17 CN CN200910067158XA patent/CN101579076B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511729A (en) * | 2011-12-14 | 2012-06-27 | 王爱娜 | Noodle containing elm bark flour |
| CN110810717A (en) * | 2019-11-26 | 2020-02-21 | 湖南金林食品科技有限责任公司 | Preparation method of buckwheat noodles |
| CN114468220A (en) * | 2020-11-12 | 2022-05-13 | 四川有菜有家贸易有限公司 | Pure black tartary buckwheat noodles |
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| Publication number | Publication date |
|---|---|
| CN101579076B (en) | 2011-09-07 |
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Effective date of registration: 20190705 Address after: 133400 Unit 102, Building 5, Dijingyuan, Longjing City, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: Wu Yunzhe Address before: 133400 Longmen Street Forward Community Group 13, Longjing City, Jilin Province Patentee before: Li Chungao |
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Effective date of registration: 20210508 Address after: 133400 Henan Hutong, Gongnong Road, Jisheng street, Longjing City, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: Cui Chunze Address before: 133400 Unit 102, Building 5, Dijingyuan, Longjing City, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee before: Wu Yunzhe |
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Granted publication date: 20110907 |
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