CN101836709A - Tartary buckwheat noodles and preparation method thereof - Google Patents
Tartary buckwheat noodles and preparation method thereof Download PDFInfo
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- CN101836709A CN101836709A CN201010205996A CN201010205996A CN101836709A CN 101836709 A CN101836709 A CN 101836709A CN 201010205996 A CN201010205996 A CN 201010205996A CN 201010205996 A CN201010205996 A CN 201010205996A CN 101836709 A CN101836709 A CN 101836709A
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- bitter buckwheat
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- alkali
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Abstract
The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8 to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic that the konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.
Description
Technical field
The present invention relates to field of food, being specifically related to bitter buckwheat is Tartary buckwheat noodles of making of primary raw material and preparation method thereof.
Background technology
At present, the incidence of disease that high fat of blood, obesity, diabetes etc. cause owing to diet is unreasonable constantly rises, and is threatening human beings'health constantly.Show according to related data, obese people has about 1,000,000,000 in the world at present, the obesity patient 2.5 hundred million, overweight person 7.5 hundred million, the diabetologist committee of World Health Organization statistics, the whole world has 1.5 hundred million diabetics approximately at present, and China surpasses 3,500 ten thousand, occupy the No. 1 in the world, patient's quantity is still in sustainable growth, and scholarly forecast will increase about 14% in 10 years from now on.
Cereal preparation occupies outstanding critical role as staple food in China (China) people diet structure, human body every day is feeding 80%, and 50% of protein is provided by cereal, and cereal also is the main source of some inorganic salts and B family vitamin simultaneously.In recent years, people's staple food is many based on polished rice, smart face, and coarse cereals few people make inquiries, meanwhile, variation along with diet structure, increase the animal protein picked-up, adult diseases such as diabetes, hypertension, miocardial infarction, cerebral thrombus also increase, and the patient is in medication, also begin to pay attention to dietetic treatment, therefore, develop the Cereals based food that human body is had health care energetically, will help to prevent and treat above-mentioned illness.Along with science and technology development, the raising of living standards of the people, the nutritive value of buckwheat and health care are worth to be paid attention to by people, buckwheat or buckwheat goods not only are subjected to domestic people's welcome, narrowed by the green grass or young crops of countries such as Japan, Korea S, Russia, and quite active to its developmental research, the domestic products such as dried buckwheat noodle, buckwheat vinegar, fast food powder, buckwheat tea of developing in succession.Buckwheat is named the triangle wheat again, and its special growth period is short, and adaptability is strong.The northeast of extensive distribution China, North China, areas such as northwest.Strengthen the exploitation of health buckwheat foodstuff or other products, buckwheat is made full use of, for a new road is opened up in the deep processing of coarse cereals, the advantage that this will bring into play the buckwheat producing region, making full use of resource has important meaning.
Buckwheat has high medical value, this is early on the books on China's ancient book, in the routine Compendium of Material Medica " buckwheat can real stomach, beneficial strength; continuous spirit; make diet and can press the borax poison ", also can " the wide lung of sending down abnormally ascending, mill is long-pending let out stagnant; the swollen wind pain of heat-clearing; fall except that the gonorrhoea leukorrhea, spleen is long-pending has loose bowels ", clinical medicine is observed and is shown, duck wheat is to diabetes, hypertension, high fat of blood, coronary heart disease, patients such as apoplexy have the supplemental treatment effect, also have and suppress or the reduction blood cholesterol, suppress accumulating of body fat, improve effects such as constipation.
At present, have much about the report of health food base-material and food, as:
Chinese patent application CN101336654A discloses a kind of Tartary tuckwheat vegetable noodle, and raw material is tartary buckwheat powder, vegetables, wheat flour, and each component ratio is in the product: tartary buckwheat powder 60～80, vegetables 10～20, wheat flour 5～20.The processing method of Tartary tuckwheat vegetable noodle is earlier fresh vegetables to be pulled an oar standbyly, then the vegetables slurry added in the tartary buckwheat powder and wheat flour of mixing, and through after stirring, press noodle, drying and moulding, packing can obtain Tartary tuckwheat vegetable noodle.After on probation, the protein of product, starch, nutritional labelings such as fat meet relevant criterion, because the contained glycosides displayed of bitter buckwheat is arranged, vitamin in bitter buckwheat, the vegetables, the adding of mineral matter, make the nutritive and health protection components of the more common noodles of Tartary tuckwheat vegetable noodle increase considerably, make Tartary tuckwheat vegetable noodle dietotherapy function increase, long-term eating has certain therapeutic action to chronic gastrointestinal diseases, its health care characteristic is outstanding, and mouthfeel is also better.
Chinese patent application CN101073388A discloses a kind of Tartary buckwheat dried noodles and preparation method, and the batching of Tartary buckwheat dried noodles by the percentage of gross weight is: duck wheat flour 40.0-60.2; Wheat flour 34.2-48.0; Soyabean protein powder 4.0-16.0; Rape oil 0.2-0.6; Face changes agent 0.2-0.4; Egg 1.0-10.0; White lime water (concentration 0.5/1000) 0.2-1.0.The preparation method of described Tartary buckwheat dried noodles adds clear water with tartary buckwheat powder and wheat flour to mix, and mixes grog, adds other auxiliary materials again and mixes 20 minutes; Then through calender calendering, make that various batchings evenly have ductility in the mixture, the good mixed flour of calendering is made into the noodles shape through make-up machine, passes through the airing process again, and drying is after cutting machine is cut into the different vermicelli bar of length on demand; Described operation can be carried out at normal temperatures.The present invention has special efficacy to preventing and treating diabetes, and instant, low price.
Chinese patent application CN CN1188605A, a kind of buckwheat wet noodle and preparation method thereof is disclosed, water content is 20～40% in this buckwheat wet noodle, its raw material is made up of the proportioning composition of buckwheat 5～70%, wheat flour 5～80%, starch 5～30%, alkali 0.1～2%, salt 0.5～5% and 20～45% water of proportioning composition weight, by powder process, preparation salt aqueous alkali and face, extrusion modling, hang dry, steps such as vacuum packaging, detoxicating make the buckwheat wet noodle product.Noodle prepared from buckwheat of the present invention is compared the characteristic with more excellences with traditional noodles, existing easy moulding, and flexible, special taste, characteristics such as nutritious have again and preserve and instant, and cooking noodle does not mix advantages such as soup.
Chinese patent application CN1188605A discloses a kind of dried buckwheat noodle and processing technology thereof, and its process route is: the starch slaking-and face-calendering-slitting-drying-cut-out-metering-packing.The present invention is owing to added the buckwheat starch of slaking, the elasticity and the ductility of dough have been increased, make it need not add any additives and can make the vermicelli moulding, improved the buckwheat content in the vermicelli, the pure natural quality that has kept dried buckwheat noodle really becomes a kind of health food with dietotherapy and high nutritive value that the masses like.
Chinese patent application CN101278713, green fine dried noodles with buckwheat, the present invention relates to a kind of green fine dried noodles with buckwheat, with wheat flour and buckwheat base stock, and be added with vegetable juice, GL-B and Tea Polyphenols, wherein buckwheat is the 40-120% of wheat flour weight, and GL-B and Tea Polyphenols are the 1-3% of wheat flour weight, and the vegetables consumption that is used to prepare vegetable juice is the 20-80% of wheat flour weight.Can also add other raw materials such as corn flour, egg in these vermicelli, used GL-B adopts scientific method to extract from glossy ganoderma, and used Tea Polyphenols extracts from tealeaves, and described vegetable juice is made of vegetables.This vermicelli mouthfeel and color and luster are good, and nutritional labeling is reasonable, and have anti-ageing, reducing blood lipid, hypotensive, improve functions of intestines and stomach and improve functions such as immunity of organisms.The present invention not only has the nutritional labeling of wheat flour, but also has the nutritional labeling of buckwheat, vegetables and other used cereal, have the Tea Polyphenols that from natural plants and mushroom, proposes and the health care composition of GL-B, not only can be for people provide required cereal of daily meals and greengrocery nutritional labeling, but also have anti-ageing, reducing blood lipid, hypotensive, improve functions of intestines and stomach and improve multiple functions such as immunity of organisms.
Chinese patent application CN101416697, Tartary buckwheat dried noodles formulation and preparation method thereof, the invention discloses a kind of prescription and preparation method of duck wheat vermicelli, raw material comprises duck wheat flour, wheat flour, farina and sand sagebrush (Artemisia filifolia) seed powder, selects, the pre-gelatinization of duck wheat flour, vacuum and face, slaking, oven dry, cut-out, metering and packaging step are made through raw material.The invention solves the Tartary buckwheat dried noodles difficult processing with moulding, 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 duck wheat face 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.
Chinese patent application CN101444276, buckwheat noodle formula and preparation method thereof, the invention discloses a kind of prescription and preparation method of sweet dried buckwheat noodle, raw material comprises sweet Buckwheat flour, wheat flour, farina and sand sagebrush (Artemisia filifolia) seed powder, selects, the pre-gelatinization of sweet Buckwheat flour, vacuum and face, slaking, oven dry, cut-out, metering and packaging step are made through raw material.The invention solves the buckwheat noodle difficult processing with moulding, 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.
Chinese patent application CN101473910, a kind of dried buckwheat noodle and preparation method thereof, a kind of dried buckwheat noodle and preparation method thereof is a kind of manufacture method of food, it has satisfied people's diet needs to a certain extent, in its constituent, is wheat flour 59kg～70kg by weight ratio, Buckwheat flour 29.46kg～40kg, salt 0.54kg～1kg and an amount of water, the granularity of Buckwheat flour are 90 orders～150 orders, and wheat flour opaque index stabilization time is more than the 6min; Its preparation method is: the first step is mixed wheat flour and Buckwheat flour in proportion; Second step added in the mixed flour and carries out and face after pro rata salt is converted suitable quantity of water; The 3rd step was processed into the vermicelli of all size size with dried noodle machine; The 4th step drying and packaging gets final product.
Chinese patent application CN101579078, dried buckwheat noodle, the invention discloses a kind of dried buckwheat noodle, it is to be processed in right amount by 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: 1. pulverizing, siccative mix; 2. the flour and the salt that mix are put into dough mixing machine, mix thoroughly after adding entry by the 35-45% of material total amount; 3. 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; 4. the wetted surface bar that will send in the aging chamber is hung on the frame, preserves moisture and leaves standstill 8-12 hour; 5. the noodles that will wear 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 with its according to the 4th step carry out secondary aging after itemize once more; 6. dry; 7. cut off, pack.Can be used as the edible noodles of staple food more economically, conveniently, satisfied consumer demand.
Chinese patent application CN101019653; a kind of health caring noodles with function of stabilizing body blood sugar after meal and preparation method thereof is disclosed; it contains raw materials such as wholemeal, tartary buckwheat powder, pumpkin powder, konjaku powder, sodium alginate powder, taurine, activated calcium powder oatmeal, analysis for soybean powder, cowpea powder, black soya bean powder, green soya bean flour, coixlacrymajobi powder, yam flour; after adding the water mixing, be pressed into the noodles shape.The health caring noodles that the present invention has a function of stabilizing body blood sugar after meal can be balanced nutritious, anti-oxidant in control blood sugar, improve insulin resistance, reduce the dosage of hypoglycemic medicine, improve the utilization rate of patient self insulin, effectively improve patient's sugar tolerance (OCTT) and glycosylated hemoglobin (HBALC) level, improve patient's quality of life prevention complication, help patients with diabetes mellitus.
The flour bond properties of duck wheat is poor, is difficult to moulding when making Tartary buckwheat dried noodles by traditional producing technology for fine dried noodles, can not make the Tartary buckwheat noodles of high bitter buckwheat content; Processing loss is big, easily disconnected bar when making noodles and boiling, and noodle soup mixes soup and easily sticks with paste, and sensory of noodles is poor.The production method of the buckwheat flour of above-mentioned report is improved the processing characteristics of Buckwheat flour to a certain extent, has improved the content of buckwheat in the dried buckwheat noodle, and the quality of product also improves.
But the making of above-mentioned Tartary buckwheat noodles generally all will be added the toughness that a large amount of wheat flours improve the finished product face, causes in the finished product content of duck wheat few; If duck wheat content height, the wheat flour amount is few, causes the high loss of strip-breaking rate of production process big, easily disconnected bar when noodles boil, and noodle soup mixes soup and easily sticks with paste, and sensory of noodles is poor.The present inventor desires to provide a kind of bitter buckwheat content higher, the Tartary buckwheat noodles and the preparation method of even not adding wheat flour.
Summary of the invention
Technical problem solved by the invention provides the Tartary buckwheat noodles that a kind of bitter buckwheat content is higher, the performance that boils is good.It is to be made by the component of following weight percentage:
Duck wheat flour 65%～93%, wheat flour 0%～28%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%; Wherein, described additive is for improving the bitter buckwheat face additive of performance that boils, or adjusts the additive of taste or color and luster, can be Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder one of them, or the natural plants auxiliary material of toning seasoning.
Usually in Tartary buckwheat noodles is produced, generally can add wheat flour, make its normally compressing tablet, slitting, reduce dry disconnected bar simultaneously, improve the performance that boils of finished product to increase the toughness of Tartary buckwheat noodles.The a large amount height of duck wheat in the Tartary buckwheat noodles of the present invention, wheat flour addition are lower, can embody the nutrition and the local flavor of bitter buckwheat to a greater extent, the content of bitter buckwheat flour can be up to 93% in the Tartary buckwheat noodles of the present invention, do not add wheat flour, adding Gluten in its component is natural protein, can increase the nutritive value of product, the adding of Gluten simultaneously can increase the favourable compressing tablet of toughness, the press strip of duck wheat dough, and its weight percentages of components is as follows:
Duck wheat flour 92.4%～93%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%.
Especially preferred following proportioning: bitter buckwheat flour 93%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%, Gluten 5%.
Wherein, Gluten is the additive that is used to improve the Tartary buckwheat noodles nutrition and the performance that boils, and also can use the additive of adjusting taste or color and luster: a kind of as in fruits and vegetables powder, auricularia auriculajudae powder, the mushroom powder, add total amount and be no more than 5% of bitter buckwheat face.
The preparation method of the bitter buckwheat face of the present invention comprises the steps:
A, take by weighing duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the water that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, adding konjaku powder mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
If do not contain wheat flour in the prescription, then corresponding step is removed processing to wheat flour in the preparation method.As:
A, take by weighing duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the water that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, adding konjaku powder mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
In above-mentioned preparation method, the water that step c adds bitter buckwheat flour weight 40～70% mix be mixed even, also replaceable for the konjaku powder swelling solution that adds bitter buckwheat flour weight 40～70% mix be mixed even, that is:
A, take by weighing duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the konjaku powder swelling solution that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, the remaining konjaku powder of adding mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
Key point mainly contains among the preparation method of Tartary buckwheat noodles of the present invention:
The one, adopt the processing technology of the pre-gelatinization of microwave, can increase the viscosity and the toughness of tartary buckwheat powder, guarantee that the dough of high duck wheat content can normal compressing tablet, slitting, the disconnected bar in the dry run significantly reduces, and disconnected bar was difficult for mixing soup less when product boiled.
The 2nd, utilize and meet the character that alkali forms the heat irreversible gel after the konjaku powder swelling, strip-breaking rate when having reduced product and boiling has overcome the defective that noodle soup mixed soup, easily sticks with paste when Tartary buckwheat noodles boiled.
The specific embodiment
Embodiment 1
A, take by weighing following proportion raw material: duck wheat flour 93%, Gluten 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get the water that konjaku powder adds 10 times and carry out swelling;
C, get duck wheat flour, add the water and the konjaku powder swelling solution of bitter buckwheat flour weight 40～70%, mix and be mixed evenly, adopt the pre-gelatinization of 600W micro-wave oven 6 minutes;
D, add Gluten, salt, alkali mix be mixed even;
E, placement slaking 10～20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
Embodiment 2
A, take by weighing following proportion raw material: duck wheat flour 65%, wheat flour 28%, fruits and vegetables powder 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get the water that konjaku powder adds 20 times and carry out swelling;
C, get duck wheat flour, the water that adds bitter buckwheat flour weight 50% is mixed and is mixed evenly, adopts the pre-gelatinization of 600W micro-wave oven 5 minutes;
D, add wheat flour, fruits and vegetables powder, salt, alkali mix be mixed even;
E, add the konjaku powder swelling solution and mix and be mixed evenly, place slaking 20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
Embodiment 3
A, take by weighing following proportion raw material: duck wheat flour 65%, wheat flour 28%, mushroom powder 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%;
B, get the water that konjaku powder adds 20 times and carry out swelling;
C, get duck wheat flour, the water that adds bitter buckwheat flour weight 50% is mixed and is mixed evenly, adopts the pre-gelatinization of 600 micro-wave ovens 5 minutes;
D, add wheat flour, fruits and vegetables powder, salt, alkali mix be mixed even;
E, add the konjaku powder swelling solution and mix and be mixed evenly, place slaking 20 minutes;
F, make the Tartary buckwheat dried noodles of high bitter buckwheat content with dried noodle machine compressing tablet, slitting, airing or oven dry, cut-out, metering packing.
The present invention adopts the pre-gelatinization of microwave can be significantly, improves the processing characteristicies such as viscosity, toughness of bitter buckwheat dough, has time weak point, homogeneous heating, advantage that efficient is high; Production method of the present invention, according to the characteristic of konjaku powder, science utilize the aging irreversible character of meeting alkali after the konjaku powder gelatinization, overcome better that easily disconnected bar, noodle soup mixed the easily defective of paste of soup when Tartary buckwheat dried noodles boiled; Simultaneously can add natural plants auxiliary materials such as Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder in the batching of the present invention, can improve Tartary buckwheat dried noodles the performance that boils, have additional nutrients, adjust product color and local flavor.
Claims (10)
1. bitter buckwheat face is characterized in that: it is to be made by the component of following weight percentage:
Duck wheat flour 65%～93%, wheat flour 0%～28%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%;
Wherein said additive be Gluten, fruits and vegetables powder, auricularia auriculajudae powder, mushroom powder one of them, or be the natural plants auxiliary material of toning seasoning.
2. bitter buckwheat face according to claim 1 is characterized in that: it is to be made by the component of following weight percentage:
Duck wheat flour 65%, wheat flour 28%, additive 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%.
3. bitter buckwheat face according to claim 1 is characterized in that: it is to be made by the component of following weight percentage:
Duck wheat flour 65%, wheat flour 28%, Gluten 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%.
4. bitter buckwheat face according to claim 1 is characterized in that: it is to be made by the component of following weight percentage:
Duck wheat flour 92.4%～93%, additive 0%～5%, konjaku powder 0.3%～0.8%, salt 0.8%～1.5%, alkali 0.1%～0.3%.
5. bitter buckwheat face according to claim 4 is characterized in that: it is to be made by the component of following weight percentage:
Duck wheat flour 93%, additive 5%, konjaku powder 0.6%, salt 1.2%, alkali 0.2%.
6. the preparation method of each described bitter buckwheat face of claim 1-3, it is characterized in that: it comprises the steps:
A, take by weighing duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the water that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, adding konjaku powder mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
7. the preparation method of each described bitter buckwheat face of claim 1-3, it is characterized in that: it comprises the steps:
A, take by weighing duck wheat flour, wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the konjaku powder swelling solution that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, the remaining konjaku powder of adding mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
8. the preparation method of claim 4 or 5 described bitter buckwheat faces, it is characterized in that: it comprises the steps:
A, take by weighing duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the water that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, adding konjaku powder mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
9. the preparation method of claim 4 or 5 described bitter buckwheat faces, it is characterized in that: it comprises the steps:
A, take by weighing duck wheat flour, additive, konjaku powder, salt, alkali by weight percentage;
B, get konjaku powder and add 10-50 water doubly and make its swelling;
C, get bitter buckwheat flour, the konjaku powder swelling solution that adds bitter buckwheat flour weight 40～70% is mixed and is mixed evenly, adopts heating using microwave to make its pre-gelatinization;
D, add wheat flour, salt, alkali, additive at the bitter buckwheat flour of pre-gelatinization
The swelling solution of E, the remaining konjaku powder of adding mixes, and places slaking 10-30 minute;
F, moulding process is made noodles routinely.
10. according to the preparation method of each described bitter buckwheat face of claim 6-9, it is characterized in that: the described heating using microwave of step C is to adopt the micro-wave oven of family expenses clearance-type and the micro-wave oven of industrial continous way to heat.
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