CN101579078A - Buckwheat dried noodle - Google Patents
Buckwheat dried noodle Download PDFInfo
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- CN101579078A CN101579078A CNA2009100652466A CN200910065246A CN101579078A CN 101579078 A CN101579078 A CN 101579078A CN A2009100652466 A CNA2009100652466 A CN A2009100652466A CN 200910065246 A CN200910065246 A CN 200910065246A CN 101579078 A CN101579078 A CN 101579078A
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Abstract
The invention discloses buckwheat dried noodles and the dried noodle is produced by the following raw materials according to the parts by weight: 60-80 parts of buckwheat flour, 20-30 parts of wheat flour, 2-3 parts of oat flour, and 0.5-1.5 parts of salt and water in right amount. The preparation method of the invention comprises the following steps: 1. crashing and mixing dry ingredients; 2. putting the flours and salt which are mixed evenly in a flour mixer, adding water at the ratio of 35-45% of total amount of materials and stirring evenly; 3. putting the mixed dough in a rest machine to squeeze into chunky strips, putting the chunky strips in a scroop to squeeze into filament and sending the filament to an ageing chamber after finishing clear-cut; 4. hanging wet noodles which is sent to the ageing chamber on racks for standby 8-12h while keeping wet; 5. sending the noodles after ageing in a slitting machine for first slitting and sending to a steam chamber at 80-85 DEG, preserving the heat to steam for 10m; adopting step 4 for secondary ageing and secondary slitting; 6. drying; 7. cutting off and packaging. Noodles provided by the invention which can be eaten as a main food is more economical and convenient, thus meeting the requirement of customers.
Description
Technical field
The present invention relates to a kind of instant food, especially relate to a kind of dried buckwheat noodle of storing and eating be convenient to.
Background technology
Coarse cereals nutrition is abundant, has special health-care efficacy, is that ' as the buckwheat that is commonly called as the triangle buckwheat just is called as the coarse cereals treasure of food and medicament dual-purpose to the raw material that has flavour in China's food industry, the catering trade.It has special, abundant nutritive value, wherein contains moisture 9.6%, protein 11.9%, fat 2.4%, crude fibre 10.3%, carbohydrate 63.8%, ash content 2.0%.Particularly buckwheat is rich in bioflavonoid, phenols, linoleic acid, vitamin and various trace elements, have reducing blood lipid, hypoglycemic, softening blood vessel and effect such as prevent and cure diseases, be described as the health food of " beauty treatment, body-building, diseases prevention ", now process bitter-buckwheat nutritive powder, tartary buckwheat powder, diabetes diet therapy powder, stomach trouble dietotherapy powder, hypertension curative effect powder etc., extensively be subjected to domestic and international consumer's favor.
Summary of the invention
The object of the present invention is to provide a kind of storage conveniently to can be used as the edible dried buckwheat noodle of staple food.
For achieving the above object, the present invention can take following technical proposals:
Dried buckwheat noodle of the present invention, it is to be processed according to following step in right amount by raw material buckwheat 60-80 weight portion, wheat flour 20-30 weight portion, oatmeal 2-3 weight portion, salt 0.5-1.5 weight portion and water:
The first step, pulverizing, siccative mix
After buckwheat, wheat, oat pulverized respectively, cross 80 order dusting covers, mix after taking by weighing by above-mentioned weight portion then;
Second step, and face
The flour and the salt that mix are put into dough mixing machine together, fully mix thoroughly after adding entry by the 35-45% of material total amount;
The 3rd step, wire vent
After the face piece that will become reconciled is put into aging machine and extruded thick bar, put into extruding strings device again and be extruded into filament, send in the aging chamber after shearing arrangement;
The 4th step, aging
The wetted surface bar of sending in the aging chamber is hung on the frame, preserves moisture and leave standstill 8-12 hour, keep room temperature at 26-30 ℃, relative humidity at 85-95%;
The 5th step, itemize, the multiple steaming
The noodles of getting well wearing out are sent into and are carried out sending into behind the itemize first time steaming room in the banding machine, are incubated 80-85 ℃, steam 10 minutes; Then it is carried out carrying out the secondary itemize after secondary wears out according to the 4th step aging method;
The 6th step, drying
Vermicelli behind the secondary itemize are sent into the drying room inner drying to noodles moisture＜14%;
In the 7th step, cut off, pack
Tie up or get final product after dried noodles are cut off by standard with the packaging bag encapsulation.
Described aging machine is a varying pitch list screw rod aging machine, and its jacket temperature is: a district 60 degree, two districts, 100 degree, three districts, 140 degree; Its screw speed is 400r/min.
Described extruding strings device is a varying pitch list screw rod extruding strings device, and its jacket temperature is: a district 55 degree, two districts, 75 degree, three districts, 95 degree; Its screw speed is 120r/min.
Described drying room is cableway-type segmentation continuous drying chamber, and at predrying section, temperature remains on 24-28 ℃, and humidity remains on 90-95%, and be 25-30 minute drying time; Enter main dryer section, temperature rises to 32-45 ℃, and humidity remains on 70-85%, keeps drying time 45-55 minute; The final stage temperature is reduced to 16-22 ℃, and humidity remains on 45-55%, keeps drying time 15-20 minute.
The invention has the advantages that and make and can be used as the edible noodles of staple food adding wheat flour and oatmeal in the buckwheat, than taking bitter-buckwheat nutritive powder, tartary buckwheat powder, diabetes diet therapy powder, stomach trouble dietotherapy powder, hypertension curative effect powder etc. more economically, conveniently, the consumer can add it edible as daily staple food, not only contained bioflavonoid, phenols and calcium, magnesium, copper, iron, zinc, selenium and abundant vitamin is absorbed by the body easily in the buckwheat, and wherein the oatmeal of Tian Jiaing has also brought Gospel for hypertension, diabetic with its unique food therapy effect.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
As shown in the figure, dried buckwheat noodle of the present invention, it is to be processed according to following step in right amount by raw material buckwheat 60-80 weight portion, wheat flour 20-30 weight portion, oatmeal 2-3 weight portion, salt 0.5-1.5 weight portion and water:
The first step, pulverizing, siccative mix
After with hammer slice type, roller pulverizer buckwheat, wheat, oat being pulverized respectively, cross 80 order dusting covers, mix after taking by weighing by above-mentioned weight portion then, the error range of every kind of raw meal is in 50g;
Second step, and face
The flour and the salt that mix are put into dough mixing machine together, fully mix thoroughly after adding entry by the 35-45% of material total amount;
The 3rd step, wire vent
Wire vent branch twice extrusion process carries out, and the face piece that at first will become reconciled is put into the aging machine extruding, and described aging machine is a varying pitch list screw rod aging machine, and its jacket temperature is: a district 60 degree, two districts, 100 degree, three districts, 140 degree; Its screw speed is 400r/min, makes material be subjected to strong friction, shearing in extrusion process, starch gelatinization takes place and becomes ripe, and the thick bar structure of extruding is tightr, and elasticity, toughness, gloss and preliminary transparent feel are preferably arranged; And then put into extruding strings device and be extruded into filament, described extruding strings device is a varying pitch list screw rod extruding strings device, its jacket temperature is: and a district 55 degree, two districts, 75 degree, three districts 95 are spent; Its screw speed is 120r/min, in this process material is pushed, kneads, and makes that it forms evenly, institutional framework closely, and makes the further gelatinization of starch, the noodles even thickness of extruding, and no bubble, smooth surface is transparent, high resilience, toughness; The noodles of extruding are hung on the surface stainless steel bar, cut off by the length of 1.45 meters on every bar, every extension weight 1.2-1.5kg sends in the aging chamber after the arrangement;
The 4th step, aging
In airtight aging chamber, the wetted surface bar is got close to and hangs on the frame by bar, preserve moisture and leave standstill 8-12 hour, keep room temperature at 26-30 ℃, relative humidity at 85-95%, make the starch of gelatinization that aging (bringing back to life) take place, to increase elasticity, the toughness of noodles, reduce surface viscosity;
The 5th step, itemize, the multiple steaming
The noodles of getting well wearing out are sent into and are carried out sending into behind the itemize first time steaming room in the banding machine, are incubated 80-85 ℃, steam 10 minutes; Then it is carried out secondary according to the 4th step aging method and carries out the secondary itemize after aging, after this handles, get wherein one noodles are drawn 90 degree gently after, being scattered one by one in the whereabouts, does not have adhesion between the noodles;
The 6th step, drying
It is indoor that vermicelli behind the secondary itemize are sent into cableway-type segmentation continuous drying, and at predrying section, temperature remains on 24-28 ℃, and humidity remains on 90-95%, and be 25-30 minute drying time; Enter main dryer section, temperature rises to 32-45 ℃, and humidity remains on 70-85%, keeps drying time 45-55 minute; The final stage temperature is reduced to 16-22 ℃, humidity remains on 45-55%, kept drying time 15-20 minute, noodles moisture＜14% after drying, straight and upright, the even thickness of noodles bar shaped, has transparent feel at any surface finish, has intrinsic color and luster of buckwheat flour and fragrance, do not mix soup after boiling, do not stick to one's teeth, softness has bite;
In the 7th step, cut off, pack
Tie up or get final product after dried noodles are cut off by standard with the packaging bag encapsulation.
Claims (4)
1, a kind of dried buckwheat noodle is characterized in that: it is to be processed according to following step in right amount by raw material buckwheat 60-80 weight portion, wheat flour 20-30 weight portion, oatmeal 2-3 weight portion, salt 0.5-1.5 weight portion and water:
The first step, pulverizing, siccative mix
After buckwheat, wheat, oat pulverized respectively, cross 80 order dusting covers, mix after taking by weighing by above-mentioned weight portion then;
Second step, and face
The flour and the salt that mix are put into dough mixing machine together, fully mix thoroughly after adding entry by the 35-45% of material total amount;
The 3rd step, wire vent
After the face piece that will become reconciled is put into aging machine and extruded thick bar, put into extruding strings device again and be extruded into filament, send in the aging chamber after shearing arrangement;
The 4th step, aging
The wetted surface bar of sending in the aging chamber is hung on the frame, preserves moisture and leave standstill 8-12 hour, keep room temperature at 26-30 ℃, relative humidity at 85-95%;
The 5th step, itemize, the multiple steaming
The noodles of getting well wearing out are sent into and are carried out sending into behind the itemize first time steaming room in the banding machine, are incubated 80-85 ℃, steam 10 minutes; Then it is carried out carrying out the secondary itemize after secondary wears out according to the 4th step aging method;
The 6th step, drying
Vermicelli behind the secondary itemize are sent into the drying room inner drying to noodles moisture＜14%;
In the 7th step, cut off, pack
Tie up or get final product after dried noodles are cut off by standard with the packaging bag encapsulation.
2, dried buckwheat noodle according to claim 1 is characterized in that: described aging machine is a varying pitch list screw rod aging machine, and its jacket temperature is: a district 60 degree, two districts, 100 degree, three districts, 140 degree; Its screw speed is 400r/min.
3, dried buckwheat noodle according to claim 1 is characterized in that: described extruding strings device is a varying pitch list screw rod extruding strings device, and its jacket temperature is: a district 55 degree, two districts, 75 degree, three districts, 95 degree; Its screw speed is 120r/min.
4, dried buckwheat noodle according to claim 1 is characterized in that: described drying room is cableway-type segmentation continuous drying chamber, and at predrying section, temperature remains on 24-28 ℃, and humidity remains on 90-95%, and be 25-30 minute drying time; Enter main dryer section, temperature rises to 32-45 ℃, and humidity remains on 70-85%, keeps drying time 45-55 minute; The final stage temperature is reduced to 16-22 ℃, and humidity remains on 45-55%, keeps drying time 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100652466A CN101579078B (en) | 2009-06-23 | 2009-06-23 | Buckwheat dried noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100652466A CN101579078B (en) | 2009-06-23 | 2009-06-23 | Buckwheat dried noodle |
Publications (2)
| Publication Number | Publication Date |
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| CN101579078A true CN101579078A (en) | 2009-11-18 |
| CN101579078B CN101579078B (en) | 2011-11-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100652466A Expired - Fee Related CN101579078B (en) | 2009-06-23 | 2009-06-23 | Buckwheat dried noodle |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102239996A (en) * | 2011-08-25 | 2011-11-16 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN102669559A (en) * | 2012-05-26 | 2012-09-19 | 山西玉龙土特产有限公司 | Method for making oaten noodles |
| CN102771709A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Buckwheat fine dried noodles and preparation method thereof |
| CN103478582A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat noodle formula and preparation method |
| CN104171931A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Conveniently eaten pure oat meal fine dried noodles |
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
| CN104171914A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Fine dried noodles made of pure buckwheat flour and convenient to eat |
| CN104171930A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Compound coarse grain fine dried noodles convenient to eat |
| CN104256364A (en) * | 2014-08-13 | 2015-01-07 | 牛月 | Non-fried oat cooking noodles |
| CN104543780A (en) * | 2014-03-25 | 2015-04-29 | 山东金谷食品有限公司 | Instant dietary noodle and processing technology thereof |
| CN105410636A (en) * | 2015-10-29 | 2016-03-23 | 惠州市康祥生物技术开发有限公司 | Argy wormwood leaf fine dried noodles and preparation method thereof |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
| CN106173936A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | Setting stick face that a kind of diabetic is suitable for and preparation method thereof |
| CN107259336A (en) * | 2017-06-20 | 2017-10-20 | 普定县明祥农产品加工专业合作社 | A kind of noodle prepared from buckwheat and preparation method thereof |
| CN107736553A (en) * | 2017-10-30 | 2018-02-27 | 宝鸡金昱食品机械制造有限公司 | A kind of coarse cereal noodles and its production method |
| CN108065194A (en) * | 2017-11-23 | 2018-05-25 | 商洛学院 | A kind of auxotype chicken bone buckwheat vermicelli and preparation method |
| CN109123335A (en) * | 2018-09-26 | 2019-01-04 | 山西浓之龙物流有限公司 | A kind of bitter buckwheat highland barley noodles and preparation method thereof |
| CN109221930A (en) * | 2018-07-31 | 2019-01-18 | 湖南裕湘食品有限公司 | More cereal bitter buckwheat oat vermicelli and its manufacture craft |
| CN112056498A (en) * | 2020-09-24 | 2020-12-11 | 李红光 | Method for making tartary buckwheat noodle |
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| EP1454538A1 (en) * | 2003-03-07 | 2004-09-08 | Standard Foods Corporation | Flour composition containing non-wheat cereal components and noodles produced therefrom |
| CN1718089B (en) * | 2004-07-07 | 2010-04-28 | 张清明 | Green health-care dried-noodles made up of various kinds of beans flour |
| CN101278713A (en) * | 2008-04-30 | 2008-10-08 | 北京奥腾讯达科技有限公司 | Green fine dried noodles with buckwheat |
| CN101366479B (en) * | 2008-09-12 | 2012-06-27 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
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2009
- 2009-06-23 CN CN2009100652466A patent/CN101579078B/en not_active Expired - Fee Related
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239996B (en) * | 2011-08-25 | 2013-02-20 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN102239996A (en) * | 2011-08-25 | 2011-11-16 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN102669559A (en) * | 2012-05-26 | 2012-09-19 | 山西玉龙土特产有限公司 | Method for making oaten noodles |
| CN102771709A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Buckwheat fine dried noodles and preparation method thereof |
| CN103478582A (en) * | 2013-08-27 | 2014-01-01 | 吉林农业大学 | Sweet buckwheat noodle formula and preparation method |
| CN103478582B (en) * | 2013-08-27 | 2016-03-02 | 吉林农业大学 | A kind of sweet buckwheat noodle formula and preparation method |
| CN104543780A (en) * | 2014-03-25 | 2015-04-29 | 山东金谷食品有限公司 | Instant dietary noodle and processing technology thereof |
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
| CN104171931A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Conveniently eaten pure oat meal fine dried noodles |
| CN104171930A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Compound coarse grain fine dried noodles convenient to eat |
| CN104171914A (en) * | 2014-07-11 | 2014-12-03 | 河南金龙面业有限公司 | Fine dried noodles made of pure buckwheat flour and convenient to eat |
| CN104256364A (en) * | 2014-08-13 | 2015-01-07 | 牛月 | Non-fried oat cooking noodles |
| CN105410636A (en) * | 2015-10-29 | 2016-03-23 | 惠州市康祥生物技术开发有限公司 | Argy wormwood leaf fine dried noodles and preparation method thereof |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
| CN106173936A (en) * | 2016-06-28 | 2016-12-07 | 禹州市思源实业有限公司 | Setting stick face that a kind of diabetic is suitable for and preparation method thereof |
| CN107259336A (en) * | 2017-06-20 | 2017-10-20 | 普定县明祥农产品加工专业合作社 | A kind of noodle prepared from buckwheat and preparation method thereof |
| CN107736553A (en) * | 2017-10-30 | 2018-02-27 | 宝鸡金昱食品机械制造有限公司 | A kind of coarse cereal noodles and its production method |
| CN108065194A (en) * | 2017-11-23 | 2018-05-25 | 商洛学院 | A kind of auxotype chicken bone buckwheat vermicelli and preparation method |
| CN109221930A (en) * | 2018-07-31 | 2019-01-18 | 湖南裕湘食品有限公司 | More cereal bitter buckwheat oat vermicelli and its manufacture craft |
| CN109123335A (en) * | 2018-09-26 | 2019-01-04 | 山西浓之龙物流有限公司 | A kind of bitter buckwheat highland barley noodles and preparation method thereof |
| CN112056498A (en) * | 2020-09-24 | 2020-12-11 | 李红光 | Method for making tartary buckwheat noodle |
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| CN101579078B (en) | 2011-11-30 |
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