CN101836709B - Tartary buckwheat noodles and preparation method thereof - Google Patents

Tartary buckwheat noodles and preparation method thereof Download PDF

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CN101836709B
CN101836709B CN2010102059961A CN201010205996A CN101836709B CN 101836709 B CN101836709 B CN 101836709B CN 2010102059961 A CN2010102059961 A CN 2010102059961A CN 201010205996 A CN201010205996 A CN 201010205996A CN 101836709 B CN101836709 B CN 101836709B
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flour
buckwheat
konjac
added
salt
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CN101836709A (en
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肖诗明
罗晓锋
巩发永
张忠
胡健平
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西昌航飞苦荞科技发展有限公司
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Abstract

本发明涉及食品领域,具体涉及以苦荞为主要原料制成的苦荞面条及其制备方法。 The present invention relates to the field of food, and particularly relates to a preparation method buckwheat noodle buckwheat as the main raw material. 本发明所解决的技术问题是提供一种苦荞含量较高、烹煮性能好的苦荞面条。 The technical problem solved by the present invention is to provide a high content of buckwheat, buckwheat noodles cooked good performance. 它是由下述重量百分比的组分制成:苦荞麦面粉65%~93%、小麦面粉0%~28%、添加料0%~5%、魔芋精粉0.3%~0.8%、盐0.8%~1.5%、碱0.1%~0.3%;其中,所述添加料为谷朊粉、果蔬粉、木耳粉、香菇粉其中之一,或是调色调味的天然植物辅料。 It is prepared from the following components by weight percentage: bitter buckwheat flour, 65% to 93%, wheat flour from 0% to 28%, 0% material was added to 5%, konjac 0.3% to 0.8%, 0.8% salt to 1.5%, 0.1% to 0.3% alkali; wherein the binder is added gluten, vegetable powder, fungus powder, mushroom powder, one of which, or the natural vegetable flavoring materials toner. 该面条的制备方法关键点为采用微波预糊化工艺及利用魔芋精粉溶胀后遇碱形成热不可逆凝胶的性质,显著改善了苦荞面团的粘性、韧性等加工性能,克服了易断条、面汤混汤易糊的缺陷。 The key point of the method of preparing the noodles for microwave technology and the use of pre-gelatinized after swelling konjac case thermally irreversible nature of the base to form a gel, buckwheat significantly improves the dough stickiness and toughness processing performance, to overcome the frangible section , soup, soup paste defects easily.

Description

一种苦荞面条及其制备方法 One kind of buckwheat noodle and preparation method

技术领域 FIELD

[0001] 本发明涉及食品领域,具体涉及以苦荞为主要原料制成的苦荞面条及其制备方法。 [0001] The present invention relates to the field of food, and particularly relates to a preparation method buckwheat noodle buckwheat as the main raw material.

背景技术 Background technique

[0002]目前,高血脂、肥胖症、糖尿病等由于饮食不合理而引起的发病率不断上升,时刻威胁着人类的健康。 [0002] Currently, the incidence of high cholesterol, obesity, diabetes due to poor diet caused rising, threatening human health. 据相关资料表明,目前世界上肥胖人群有10亿左右,肥胖症患者2.5亿,体重超重者7.5亿,世界卫生组织糖尿病专家委员会统计,目前全世界约有1.5亿糖尿病患者,而我国超过3500万,占据世界第一位,患者数量仍在持续增长,专家预测今后十年将增长14%左右。 According to related statistics show that the world has about one billion obese people, obese patients 250 million, 750 million overweight, statistics World Health Organization Expert Committee on Diabetes, currently about 1.5 million people with diabetes worldwide, and our more than 35 million , occupy the world, the number of patients continues to grow, experts predict that the next decade will increase by about 14%.

[0003] 谷类食品作为主食在我国(中国)人民膳食结构中占有突出重要地位,人体每日摄取食物的80%,蛋白质的50%由谷类来提供,同时谷类也是一些无机盐和B族维生素的主要来源。 [0003] cereals as a staple food (Chinese) people's diet plays an important role in our outstanding human daily intake of 80% food, 50% of the protein provided by cereals, but also a number of inorganic salts cereal and vitamin B family The main sources. 近年来,人们的主食多以精米、精面为主,杂粮很少有人问津,与此同时,随着膳食结构的变化,增加动物蛋白质摄取,糖尿病、高血压、心肌梗塞、脑血栓等成人病也增加,患者在用药的同时,也开始注重饮食疗法,因此,大力开发研制对人体有保健功能的粮谷类食品,将有助于防治上述病症。 In recent years, people's staple food to rice, refined face mainly cereals few people interested, at the same time, with changes in diet, increasing the intake of animal protein, diabetes, hypertension, myocardial infarction, cerebral thrombosis and other adult diseases also increased, while the patient medication, have begun to pay attention to diet, therefore, vigorously develop on human health functions of cereal foods will help control the conditions discussed above. 随着科学技术的发展,人民生活水平的提高,荞麦的营养价值和保健价值已被人们所重视,荞麦或荞麦制品不但受国内人们的欢迎,也受日本、韩国、俄罗斯等国家的青眯,并对它的开发研究相当活跃,国内已相继开发出荞麦挂面、荞麦醋、快餐粉、荞麦茶等产品。 With the development of science and technology to improve people's living standards, nutritional value and health value of buckwheat has been valued by the people, buckwheat or buckwheat products not only welcomed by the domestic people, but also by Japan, South Korea, Russia and other countries in favor, and its very active research and development, China has successively developed buckwheat noodles, buckwheat vinegar, fast food flour, buckwheat tea and other products. 荞麦又叫三角麦,其特生长期短,适应性强。 Buckwheat also known as the triangle of wheat, especially its short growing season, adaptable. 广泛分布我国的东北,华北,西北等地区。 Widely distributed in northeast, north and northwest China. 加大荞麦保健食品或其它产品开发,将荞麦充分利用,为杂粮的深加工开辟一条新路,这将发挥荞麦产区的优势,充分利用资源有重要的意义。 Increase buckwheat health food or other product development, will make full use of buckwheat, open up a new path for the deep processing of grains, which will play to the advantage of producing buckwheat, full use of resources has important significance.

[0004] 荞麦具有高的药用价值,这在我国古书上早有记载,例《本草纲目》中“荞麦可实胃,益气力,续精神,作饮食可压丹石毒”,也可“降气宽肺,磨积泄滞,清热肿风痛,降除白浊白带,脾积泄泻”,临床医学观察表明,苦荞麦对糖尿病,高血压,高血脂,冠心病,中风等病人有辅助治疗作用,还具有抑制或降低血中胆固醇,抑制体内脂肪的蓄积,改善便秘等功效。 [0004] buckwheat has high medicinal value, which has long been documented in our ancient books, for example, "Compendium of Materia Medica" in "buckwheat can be a real stomach, Qi Li, continued the spirit of diet can make pressure Dan Stone poison", but also " lower gas wide lung, vent grinding product stagnation, heat swollen wind pain, in addition to lowering vaginal whitish, spleen plot diarrhea ", clinical observations suggest that bitter buckwheat diabetes, hypertension, hyperlipidemia, coronary heart disease, stroke patients adjuvant therapy, further comprising inhibiting or reducing blood cholesterol, suppression of body fat accumulation, improving constipation and other effects.

[0005]目前,关于保健食品基料及食品的报道有很多,如: [0005] Currently, reports on the health food-based materials and food are many, such as:

[0006] 中国专利申请CN101336654A,公开了一种苦荞蔬菜面条,原料为苦荞麦粉、蔬菜、麦面粉,产品中各组分比例为:苦荞麦粉60〜80,蔬菜10〜20,麦面粉5〜20。 [0006] Chinese patent application CN101336654A, discloses a vegetable buckwheat noodles, bitter buckwheat raw materials, the proportion of the components of vegetables, wheat flour, products are: bitter buckwheat flour 60~80, 10-20 vegetables, wheat flour 5~20. 苦荞蔬菜面条的加工方法是先将新鲜蔬菜打浆备用,然后将蔬菜浆加入混匀的苦荞麦粉和麦面粉中,经过搅拌均匀后,压制面条,干燥成型,包装即可得到苦荞蔬菜面条。 The method of processing buckwheat noodles and vegetables fresh vegetables is the first beating standby, and then added to the slurry mix vegetables bitter buckwheat and wheat flour, after stirring uniformly, pressed noodles, drying and pressing, to obtain a packaging buckwheat noodles and vegetables . 经过试用后,产品的蛋白质,淀粉,脂肪等营养成分符合相关标准,由于有苦荞所含黄酮甙,苦荞、蔬菜中的维生素、矿物质的加入,使得苦荞蔬菜面条比较普通面条的营养保健成分有大幅度增加,使得苦荞蔬菜面条食疗功能增加,长期食用对慢性胃肠疾病有一定的治疗作用,其保健功能特性突出,口感也较好。 After the trial, protein, starch, fat and other nutrients products meet the relevant standards, because glycosides, buckwheat, vegetables and vitamins contained in buckwheat, added minerals, making nutrients more common buckwheat noodles, vegetables noodles there is a substantial increase in health ingredients, making buckwheat noodles and vegetables diet increased functionality, long-term consumption have a therapeutic effect on chronic gastrointestinal diseases, which features prominent health and taste better.

[0007] 中国专利申请CN101073388A,公开了一种苦荞挂面及制备方法,苦荞挂面的配料,按总重量的百分比为:苦荞麦面粉40.0-60.2 ;小麦面粉34.2-48.0 ;大豆蛋白粉4.0-16.0 ;菜油0.2-0.6 ;面改剂0.2-0.4 ;鸡蛋1.0-10.0 ;熟石灰水(浓度0.5/1000)0.2-1.0。 [0007] Chinese patent application CN101073388A, discloses a method of preparing buckwheat noodle and, buckwheat noodle ingredients, the total weight percentage of: 40.0-60.2 bitter buckwheat flour; wheat flour 34.2-48.0; soy protein flour 4.0 16.0; vegetable oil 0.2-0.6; 0.2-0.4 surface modified agents; 1.0-10.0 eggs; aqueous slaked lime (concentration 0.5 / 1000) of 0.2 to 1.0. 所述苦荞挂面的制备方法是将苦荞麦粉与小麦粉加清水混合,拌成熟料,再加入其他辅料拌20分钟;然后经压延机压延,使混合物中各种配料均匀而有延展性,压延好的混合面粉经成型机,制作成面条形状,再经过晾晒过程,干燥后经切割机按需要切成长度不同的挂面条;所述操作可在常温下进行。 The preparation of the bitter buckwheat noodles of buckwheat flour is mixed with wheat flour and water, mix into clinker, adding other excipients stirred 20 minutes; and then dried over of the calender, so that a variety of ingredients and malleable homogeneous mixture, rolling good mixing of flour machine, made into pasta shapes, and then through the drying process, the dried cutter needed noodle strip is cut into different lengths; the operation may be carried out at room temperature. 本发明对防治糖尿病有着特殊功效,且食用方便,价格便宜。 The present invention has a special effect on the prevention and treatment of diabetes and the consumption of convenient, cheap.

[0008] 中国专利申请CN CN1188605A,公开了一种荞麦湿面条及其制备方法,该荞麦湿面条中含水量为20〜40%,其原料由荞麦5〜70%、小麦粉5〜80%、淀粉5〜30%、碱 [0008] Chinese Patent Application CN CN1188605A, discloses a method of preparing buckwheat noodles and wet, the wet buckwheat noodle water content of 20~40%, which is a raw material of buckwheat 5~70% 5~80% wheat flour, starch 5~30%, base

0.1〜2%、盐0.5〜5%的配比成份和配比成份重量的20〜45%水组成,通过制粉、配制盐碱水溶液、和面、挤压成型、吊挂晾干、真空包装、清毒等步骤制成荞麦湿面条产品。 0.1~2% 0.5~5% salt ratio by weight of component and component ratio of 20~45% water, by milling, prepared saline solution, and face, extrusion molding, drying the suspension, vacuum packaging , disinfection and other steps made wet buckwheat noodle product. 本发明的荞麦面条与传统面条相比具有更多优异的特性,既有容易成型,有韧性,口味独特,营养丰富等特点,又具有保存和食用方便,煮面条不混汤等优点。 With conventional noodle soba present invention has more excellent properties as compared to both easily molded, toughness, unique taste, nutritious and so on, and has a shelf and a convenience food, soup, boiled noodles not advantages.

[0009] 中国专利申请CN1188605A,公开了一种荞麦挂面及其加工工艺,其工艺路线为:淀粉熟化-和面-压延-切条-干燥-切断-计量-包装。 [0009] Chinese Patent Application CN1188605A, discloses a process and buckwheat noodle, process route are: starch ripening - and face - calendered - slitting - drying - cutting - Measurement - packaging. 本发明由于加入了熟化的荞麦淀粉,增加了面团的弹性和延展性,使其不用加任何添加剂即可使挂面成型,提高了挂面中的荞麦含量,保持了荞麦挂面的纯天然品质,真正成为了群众喜爱的一种具有食疗和高营养价值的保健食品。 The present invention due to the addition of buckwheat starch ripening, increased ductility and elasticity of the dough, without any additives so as to make the molded noodle, buckwheat increased content of noodle, buckwheat noodle maintain natural quality, truly the masses favorite health food diet and having a high nutritional value.

[0010] 中国专利申请CN101278713,绿色荞麦挂面,本发明涉及一种绿色荞麦挂面,以小麦粉和荞麦粉基本原料,并添加有蔬菜汁、灵芝多糖和茶多酚,其中荞麦粉为小麦粉重量的40-120%,灵芝多糖和茶多酚为小麦粉重量的1_3%,用于制备蔬菜汁的蔬菜用量为小麦粉重量的20-80%。 [0010] Chinese Patent Application No. CN101278713, green buckwheat noodle, the present invention relates to a green buckwheat noodles, wheat flour and buckwheat flour base stocks and vegetable juice is added, Ganoderma lucidum polysaccharides and polyphenols, wherein the weight of wheat flour buckwheat is 40 120%, Ganoderma lucidum polysaccharides and polyphenols in an amount of vegetable 1_3% by weight of wheat flour, vegetable juice for preparing 20 to 80% by weight of wheat flour. 该挂面中还可以添加玉米粉、鸡蛋等其他原料,所用灵芝多糖采用科学方法从灵芝中提取,所用茶多酚从茶叶中提取,所述蔬菜汁用蔬菜制作。 The noodles may be added to other raw corn flour, eggs, the extracted scientifically Ganoderma lucidum polysaccharides from Ganoderma lucidum with, extracted with polyphenols from the tea, vegetable juice of the vegetable production. 这种挂面口感和色泽好,营养成分合理,并具有抗衰老、降血脂、降血压、改善肠胃功能和提高机体免疫力等功能。 This noodle good taste and color, reasonable nutrition and anti-aging, fat, lowering blood pressure, improve gastrointestinal function and improve immunity and other functions. 本发明不仅具有小麦粉的营养成分,而且还具有荞麦、蔬菜及其他所用谷物的营养成分,具有从天然植物和菌类中提出的茶多酚和灵芝多糖的医疗保健成分,不仅可以为人们提供日常膳食所需的谷物和蔬菜类营养成分,而且还具有抗衰老、降血脂、降血压、改善肠胃功能和提闻机体免疫力等多种功能。 The invention not only has the nutrients of wheat flour, but also has the nutritional content of buckwheat, vegetables and other grains used, with polyphenols and health care Ganoderma lucidum polysaccharides made from natural plants and fungi can not only provide people with daily cereal meal required nutrients and vegetables, but also has anti-aging, fat, blood pressure, improve gastrointestinal function and provide immunity functions like smell.

[0011] 中国专利申请CN101416697,苦荞挂面配方及其制作方法,本发明公开了一种苦荞麦挂面的配方和制作方法,原料包括苦荞麦面粉、小麦面粉、马铃薯淀粉和沙蒿籽粉,经过原料选择、对苦荞麦面粉预糊化、真空和面、熟化、烘干、切断、计量和包装步骤制成。 [0011] Chinese Patent Application No. CN101416697, buckwheat noodles formulation and manufacturing method, the present invention discloses a bitter buckwheat noodle formulation and production methods, materials include bitter buckwheat flour, wheat flour, potato starch, and Artemisia seed powder, raw material through Alternatively, pre-gelatinized flour of Tartarian Buckwheat, and the vacuum surface, curing, drying, cutting, and packaging made metering step. 本发明解决了苦荞挂面加工难以成型,下锅煮熟以后容易断裂,煮熟后面汤容易糊,且口感粘、碜牙等技术问题,使得苦荞麦面挂面可以更好的为普通家庭所接受,起到补充人体所需维生素和微量元素,改善饮食结构的作用。 The present invention solves the buckwheat noodle is difficult to mold processing, since the pot boiled easily broken, easily cooked soup paste back and sticky texture, trampled dental technical problems, such bitter buckwheat noodle surface is better accepted by ordinary families , complement the human body needs vitamins and trace elements, improve diet.

[0012] 中国专利申请CN101444276,甜荞挂面配方及其制作方法,本发明公开了一种甜荞麦挂面的配方和制作方法,原料包括甜荞麦面粉、小麦面粉、马铃薯淀粉和沙蒿籽粉,经过原料选择、对甜荞麦面粉预糊化、真空和面、熟化、烘干、切断、计量和包装步骤制成。 [0012] Chinese Patent Application No. CN101444276, buckwheat noodles formulation and manufacturing method, the present invention discloses a buckwheat noodle formulations and production methods, materials include buckwheat flour, wheat flour, potato starch, and Artemisia seed powder, raw material through Alternatively, the pre-gelatinization of buckwheat flour, and the vacuum surface, curing, drying, cutting, and packaging made metering step. 本发明解决了甜荞挂面加工难以成型,下锅煮熟以后容易断裂,煮熟后面汤容易糊,且口感粘、碜牙等技术问题,使得甜荞麦面挂面可以更好的为普通家庭所接受,起到补充人体所需维生素和微量元素,改善饮食结构的作用。 The present invention solves the buckwheat noodle is difficult to mold processing, since the pot boiled easily broken, easily cooked soup paste back and sticky texture, trampled dental technical problems, such sweet buckwheat noodles may be better accepted by ordinary families , complement the human body needs vitamins and trace elements, improve diet. [0013] 中国专利申请CN101473910,一种荞麦挂面及其制作方法,一种荞麦挂面及其制作方法是一种食品的制造方法,它在一定程度上满足了人们的饮食需要,它的组成成分中,按重量配比为小麦面粉59kg〜70kg,荞麦面粉29.46kg〜40kg,食盐0.54kg〜Ikg和适量的水,荞麦面粉的粒度为90目〜150目,小麦面粉粉质指标稳定时间为6min以上;其制备方法为:第一步将小麦面粉和荞麦面粉按比例混合;第二步将按比例的食盐兑适量水后,加进混合后的面粉内进行和面;第三步用挂面机加工成各种规格尺寸的挂面;第四步烘干包装即可。 [0013] Chinese patent application CN101473910, one kind of buckwheat noodle production methods and a buckwheat noodle and its production method is a method for producing a food that meets people's dietary needs to a certain extent, its constituent components by weight ratio of wheat flour 59kg~70kg, buckwheat flour 29.46kg~40kg, the amount of water and salt 0.54kg~Ikg, buckwheat flour particle size of 90 mesh ~ 150 mesh, wheat flour silty or more indicators stabilization time is 6min ; the preparation method: the first step wheat flour and buckwheat flour mixture proportion; ratio of salt after the second step will be against the appropriate amount of water, be added after the flour mixing and surface; a third step with machined noodle noodles into a variety of sizes; fourth step drying unpacked.

[0014] 中国专利申请CN101579078,荞麦挂面,本发明公开了一种荞麦挂面,它是由荞麦粉60-80重量份、小麦粉20-30重量份、燕麦粉2-3重量份、盐0.5-1.5重量份和水适量加工而成:1.粉碎、干料混合;2.将混合均匀的面粉和盐放入和面机内,按物料总量的35-45%加入水后拌匀;3.将和好的面块放入熟化机内挤出粗条后,再放入挤丝机内挤成细丝,剪切整理后送入老化室内;4.将送入老化室内的湿面条挂于架上,保湿静置8-12小时;5.将老化好的面条送入分条机内进行第一次分条后送入蒸房,保温80-85°C,蒸10分钟;然后将其按照第四步进行二次老化后再次分条;6.干燥;7.切断、包装。 [0014] Chinese Patent Application No. CN101579078, buckwheat noodle, the present invention discloses a buckwheat noodle, buckwheat flour which is 60-80 parts by weight, 20-30 parts by weight of wheat flour, 2-3 parts by weight of oat flour, salt 0.5-1.5 parts by weight and the amount of water processed: 1 pulverizing, mixing dry ingredients; 2 mixed within the flour and salt into the dough mixer, by 35-45% of the total mass of the mix after addition of water; 3. after a good side block into the extrusion cooker thick strips, extruded into filaments and then into the extrusion machine, cut into the aging chamber after finishing; 4 into the aging chamber hung noodles shelf, allowed to stand 8-12 hours moisturizing; 5 fed into the aging noodle slitting machine for slitting the first into the steam room, heat 80-85 ° C, steam for 10 minutes; then after the second aging step according to a fourth sub-section again; 6. drying;. 7 cutting and packaging. 可作为主食食用的面条更加经济、方便,满足了消费者的需求。 Can be used as staple food to eat noodles is more economical, convenient, to meet consumer demand.

[0015] 中国专利申请CN101019653,公开了一种具有稳定餐后血糖的保健面条及其制备方法,其含有全麦粉、苦荞麦粉、南瓜粉、魔芋精粉、海藻酸钠粉、牛磺酸、活性钙粉燕麦粉、黄豆粉、豇豆粉、黑豆粉、青豆粉、薏米粉、山药粉等原料,经加水混合后,压成面条状。 [0015] Chinese Patent Application No. CN101019653, discloses a method for preparing noodles and health postprandial blood glucose has stabilized, containing whole wheat flour, bitter buckwheat, pumpkin powder, konjac flour, alginate powder, taurine, active calcium powder oat flour, soybean flour, bean flour, rye flour, green pea, barley flour, yam powder raw material, mixed with water, pressed into noodles. 本发明具有稳定餐后血糖的保健面条在控制血糖的同时能够均衡营养、抗氧化、改善胰岛素抵抗,减少降糖药物的剂量,提高患者自身胰岛素的利用率,有效改善患者的糖耐量(OCTT)及糖化血红蛋白(HBALC)水平,提高患者的生活质量预防并发症,有利于糖尿病患者食用。 The present invention has a stable noodle Health postprandial hyperglycemia to control blood sugar at the same time can be balanced nutrition, anti-oxidation, improvement in insulin resistance, reduce the dose of hypoglycemic drugs, improve the utilization of the patient's own insulin, improve the glucose tolerance (OCTT) and glycated hemoglobin (HBALC) level, improve the quality of life of patients to prevent complications, help diabetics.

[0016] 苦荞麦的面粉粘合性能差,按传统挂面生产工艺制作苦荞挂面时难以成型,不能制成高苦荞含量的苦荞面条;加工损耗大,制成面条烹煮时容易断条,面汤混汤易糊,面条口感差。 [0016] The difference between adhesive properties of buckwheat flour, hard molding produced by a conventional production process buckwheat vermicelli noodles, buckwheat noodles can not be made a high content of buckwheat; large processing loss, is made readily broken bars cooked noodles, soup Easy paste soup, noodles, poor taste. 上述报道的荞麦面的生产方法,在一定程度上改善荞麦面粉的加工性能,提高了荞麦挂面中荞麦的含量,产品的质量也有一定的提高。 Production methods soba reported above, to a certain extent, improve the processing properties of buckwheat flour, buckwheat noodle improve the content of buckwheat, the quality of the products also have improved to some extent.

[0017] 但是上述苦荞面条的制作一般都要添加大量小麦粉来提高成品面的韧性,导致成品中苦荞麦的含量少;如果苦荞麦含量高,小麦面粉量少,导致生产过程的断条率高损耗大,面条烹煮时容易断条,面汤混汤易糊,面条口感差。 [0017] However, the above-described production buckwheat noodles are generally required to add a large amount of wheat flour to improve the toughness of the finished surface, resulting in a small content of the finished buckwheat; bitter buckwheat if content is high, a small amount of wheat flour, resulting in broken bars of the production process high loss, easily broken bars when cooked noodles, soup, soup paste easily, poor taste noodles. 本发明的发明人欲提供一种苦荞含量较高的,甚至不添加小麦粉的苦荞面条及制作方法。 The present invention wishes invention provides a kind of high levels of buckwheat, buckwheat noodles and even add wheat flour production methods.

发明内容 SUMMARY

[0018]本发明所解决的技术问题是提供一种苦荞含量较高、烹煮性能好的苦荞面条。 [0018] The technical problem solved by the present invention is to provide a high content of buckwheat, buckwheat noodles cooked good performance. 它是由下述重量百分比的组分制成: It is prepared from the following components by weight percentage:

[0019] 苦荞麦面粉65%〜93%、小麦面粉O %〜28%、添加料0%〜5 %、魔芋精粉 [0019] 65% ~93% bitter buckwheat flour, wheat flour O% ~28%, 0% ~ 5% material was added, konjac flour

0.3%〜0.8%、盐0.8%〜1.5%、碱0.1%〜0.3% ;其中,所述添加料为改善苦荞面烹煮性能的添加剂,或是调整口味或色泽的添加剂,可以是谷朊粉、果蔬粉、木耳粉、香菇粉其中之一,或是调色调味的天然植物辅料。 0.3% ~0.8% salt ~ 1.5%, 0.8%, 0.1% ~ 0.3% alkali; wherein the feed additive is added to improve the performance of the buckwheat cooking surface, or adjust the color or taste of the additive may be wheat gluten powder, vegetable powder, fungus powder, mushroom powder, one of which, or the natural vegetable flavoring materials toner.

[0020] 通常在苦荞面条生产中,一般会添加小麦面粉以增加苦荞面条的韧性,使其能正常压片、切条,同时减少干燥的断条,改善成品的烹煮性能。 [0020] generally buckwheat noodle, typically added to increase the toughness of wheat flour buckwheat noodles, so that normal tableting, cutting, while reducing the dried broken bars to improve the cooking properties of the finished product. 本发明苦荞面条中苦荞麦的高量高、小麦面粉添加量较低,可更大限度的体现苦荞的营养和风味,本发明苦荞面条中苦荞面粉的含量可高达93%,不添加小麦面粉,其组分中加入谷朊粉为天然的蛋白质,可以增加产品的营养价值,同时谷朊粉的加入可以增加苦荞麦面团的韧性有利压片、压条,其组分重量百分比如下: The present invention buckwheat noodles buckwheat in high volume, low added amount of wheat flour, may reflect a greater level of nutrition and flavor of buckwheat, buckwheat noodles, buckwheat flour content of the present invention can be up to 93%, not wheat flour was added, which was added gluten component of natural protein, it can increase the nutritional value of the product, while adding wheat gluten can increase the toughness of the dough advantageously bitter buckwheat tableting, bead, its composition by weight is as follows:

[0021] 苦荞麦面粉92.4%〜93%、添加料0%〜5%、魔芋精粉0.3%〜0.8%、盐 [0021] Tartarian Buckwheat flour 92.4% ~93%, 0% ~ 5% material was added, 0.3% ~0.8% konjac flour, salt

0.8%〜1.5%、碱0.1 %〜0.3%。 0.8% ~ 1.5%, 0.1% ~ 0.3% alkali.

[0022] 尤其是优选以下配比:苦荞面粉93%、魔芋精粉0.6%、盐1.2%、碱0.2%、谷朊粉5%。 [0022] Especially preferred are the following ratio: 93% buckwheat flour, konjac flour 0.6%, 1.2% salt, 0.2% alkali, 5% gluten.

[0023] 其中,谷朊粉是用于改善苦荞面条营养和烹煮性能的添加剂,也可使用调整口味或色泽的添加剂:如果蔬粉、木耳粉、香菇粉中的一种,添加总量不超过苦荞面的5%。 [0023] wherein wheat gluten additives for improving the nutritional and buckwheat noodles cooked properties, additives may also be used to adjust the taste or color: if one kind of vegetable powder, fungus powder, mushroom powder, add the total amount of not exceeding 5% of the surface of the buckwheat.

[0024] 本发明苦荞面的制备方法包括如下步骤: [0024] The method of preparing buckwheat surface of the present invention comprises the steps of:

[0025] A、按重量百分比称取苦荞麦面粉、小麦面粉、添加料、魔芋精粉、盐、碱; [0025] A, by weight percent weighed bitter buckwheat flour, wheat flour, add material, konjac flour, salt, base;

[0026] B、取魔芋精粉加10-50倍的水使其溶胀; [0026] B, taken konjac added water to swell 10-50 times;

[0027] C、取苦荞面粉,加入苦荞面粉重量40〜70%的水拌混均匀,采用微波加热使其预糊化; [0027] C, taking buckwheat flour, buckwheat flour, 40~70% by weight of water mixed uniformly mixed, using microwave heating to pregelatinization;

[0028] D、在预糊化的苦荞面粉加入小麦面粉、盐、碱、添加料 [0028] D, the addition of pre-gelatinized wheat flour buckwheat flour, salt, alkali, add material

[0029] E、加入魔芋精粉的溶胀液,混合,放置熟化10-30分钟; [0029] E, swelling konjac flour was added, mixed and left aged 10-30 min;

[0030] F、按常规成型工艺制成面条。 [0030] F, noodles conventional molding process.

[0031] 若配方中不含有小麦面粉,则在制备方法中相应的步骤去除对小麦面粉的处理。 [0031] If the formulation does not contain wheat flour, prepared in the process step of removing the processing corresponding to wheat flour. 如: Such as:

[0032] A、按重量百分比称取苦荞麦面粉、添加料、魔芋精粉、盐、碱; [0032] A, by weight percent weighed bitter buckwheat flour, add material, konjac flour, salt, base;

[0033] B、取魔芋精粉加10-50倍的水使其溶胀; [0033] B, taken konjac added water to swell 10-50 times;

[0034] C、取苦荞面粉,加入苦荞面粉重量40〜70%的水拌混均匀,采用微波加热使其预糊化; [0034] C, taking buckwheat flour, buckwheat flour, 40~70% by weight of water mixed uniformly mixed, using microwave heating to pregelatinization;

[0035] D、在预糊化的苦荞面粉加入盐、碱、添加料 [0035] D, added salt, the base buckwheat flour Pregelatinized added material

[0036] E、加入魔芋精粉的溶胀液,混合,放置熟化10-30分钟; [0036] E, swelling konjac flour was added, mixed and left aged 10-30 min;

[0037] F、按常规成型工艺制成面条。 [0037] F, noodles conventional molding process.

[0038] 在上述制备方法中,步骤c加入苦荞面粉重量40〜70%的水拌混均匀,也可替换为加入苦荞面粉重量40〜70%的魔芋精粉溶胀液拌混均匀,即: [0038] In the preparation method, the step c buckwheat flour added 40~70% by weight of water mixed uniformly mixed, may be replaced buckwheat flour 40~70 wt% konjac flour swelling liquid mix uniformly mixed, i.e., :

[0039] A、按重量百分比称取苦荞麦面粉、小麦面粉、添加料、魔芋精粉、盐、碱; [0039] A, by weight percent weighed bitter buckwheat flour, wheat flour, add material, konjac flour, salt, base;

[0040] B、取魔芋精粉加10-50倍的水使其溶胀; [0040] B, taken konjac added water to swell 10-50 times;

[0041] C、取苦荞面粉,加入苦荞面粉重量40〜70%的魔芋精粉溶胀液拌混均匀,采用微波加热使其预糊化; [0041] C, taking buckwheat flour, buckwheat flour, 40~70% by weight konjac flour swelling liquid mix uniformly mixed, using microwave heating to pregelatinization;

[0042] D、在预糊化的苦荞面粉加入小麦面粉、盐、碱、添加料 [0042] D, the addition of pre-gelatinized wheat flour buckwheat flour, salt, alkali, add material

[0043] E、加入剩余的魔芋精粉的溶胀液,混合,放置熟化10-30分钟; [0043] E, add the remaining liquid swelling konjac flour, mixed, placed aged 10-30 min;

[0044] F、按常规成型工艺制成面条。 [0044] F, noodles conventional molding process.

[0045] 本发明苦荞面条的制备方法中关键点主要有: [0045] The method of preparing buckwheat noodles of the present invention, the key points are:

[0046] —是采用微波预糊化的加工工艺,可增加苦荞麦粉的粘性和韧性,确保高苦荞麦含量的面团能正常压片、切条,干燥过程中的断条显著降低,产品烹煮时断条少不易混汤。 [0046] - a microwave pregelatinized process, increase the viscosity and toughness of bitter buckwheat flour, the dough to ensure high levels of bitter buckwheat normal tableting, slitting, bar breaking in the drying process significantly reduced cooking products Article breaking soup, boiled less difficult. [0047] 二是利用魔芋精粉溶胀后遇碱形成热不可逆凝胶的性质,降低了产品烹煮时断条率,克服了苦荞面条烹煮时面汤混汤、易糊的缺陷。 [0047] Second, the case is formed using a base thermally irreversible swelling konjac powder properties of the gel reduces the rate of broken bars cooking when the product overcome buckwheat noodles when cooked soup, soup, defects easily paste.

具体实施方式 detailed description

[0048] 实施例1 [0048] Example 1

[0049] a、称取下列配比的原料:苦荞麦面粉93 %,谷朊粉5 %,魔芋精粉0.6 %,盐1.2 %,喊0.2%; [0049] a, weighed raw materials of the following formulation: 93% bitter buckwheat flour, 5% wheat gluten, konjac flour 0.6%, 1.2% salt, 0.2% call;

[0050] b、取魔芋精粉加入10倍的水进行溶胀; [0050] b, taken konjac flour was added 10 times the water-swellable;

[0051] C、取苦荞麦面粉,加入苦荞面粉重量40〜70%的水和魔芋精粉溶胀液,拌混均匀,采用600W微波炉预糊化6分钟; [0051] C, take the bitter buckwheat flour, buckwheat flour, 40~70% by weight konjac flour and water swelling liquid, mix uniformly mixed, using the 600W microwave Pregelatinized 6 minutes;

[0052] d、加入谷朊粉、盐、碱拌混均匀; [0052] d, added wheat gluten, salts, alkali mixed uniformly mixed;

[0053] e、放置熟化10〜20分钟; [0053] e, placed aged 10-20 min;

[0054] f、用挂面机压片、切条、晾晒或烘干、切断、计量包装制成高苦荞含量的苦荞挂面。 [0054] f, with a tableting machine noodle, cutting, drying or drying, cutting, measurement buckwheat noodle package made of a high content of buckwheat.

[0055] 实施例2 [0055] Example 2

[0056] a、称取下列配比的原料:苦荞麦面粉65 %,小麦面粉28 %,果蔬粉5 %,魔芋精粉 [0056] a, weighed starting materials the following formulation: 65% bitter buckwheat flour, wheat flour, 28%, 5% vegetable powder, konjac flour

0.6%,盐1.2%,碱0.2% ; 0.6%, 1.2% salt, 0.2% alkali;

[0057] b、取魔芋精粉加入20倍的水进行溶胀; [0057] b, konjac flour was added taking 20 times the water-swellable;

[0058] C、取苦荞麦面粉,加入苦荞面粉重量50%的水拌混均匀,采用600W微波炉预糊化5分钟; [0058] C, take the bitter buckwheat flour, buckwheat flour, a 50% by weight of water mixed uniformly mixed, using pregelatinized 600W microwave oven for 5 minutes;

[0059] d、加入小麦面粉、果蔬粉、盐、碱拌混均匀; [0059] d, added to wheat flour, vegetable powder, salts, alkali mixed uniformly mixed;

[0060] e、加入魔芋精粉溶胀液拌混均匀,放置熟化20分钟; [0060] e, konjac flour swelling liquid mix was added uniformly mixed, placed aged 20 minutes;

[0061] f、用挂面机压片、切条、晾晒或烘干、切断、计量包装制成高苦荞含量的苦荞挂面。 [0061] f, with a tableting machine noodle, cutting, drying or drying, cutting, measurement buckwheat noodle package made of a high content of buckwheat.

[0062] 实施例3 [0062] Example 3

[0063] a、称取下列配比的原料:苦荞麦面粉65 %,小麦面粉28 %,香菇粉5 %,魔芋精粉 [0063] a, weighed starting materials the following formulation: 65% bitter buckwheat flour, wheat flour, 28%, 5% mushroom powder, konjac flour

0.6%,盐1.2%,碱0.2% ; 0.6%, 1.2% salt, 0.2% alkali;

[0064] b、取魔芋精粉加入20倍的水进行溶胀; [0064] b, konjac flour was added taking 20 times the water-swellable;

[0065] C、取苦荞麦面粉,加入苦荞面粉重量50%的水拌混均匀,采用600微波炉预糊化5分钟; [0065] C, take the bitter buckwheat flour, buckwheat flour, a 50% by weight of water mixed uniformly mixed, using pregelatinized 600 microwave for 5 minutes;

[0066] d、加入小麦面粉、果蔬粉、盐、碱拌混均匀; [0066] d, added to wheat flour, vegetable powder, salts, alkali mixed uniformly mixed;

[0067] e、加入魔芋精粉溶胀液拌混均匀,放置熟化20分钟; [0067] e, konjac flour swelling liquid mix was added uniformly mixed, placed aged 20 minutes;

[0068] f、用挂面机压片、切条、晾晒或烘干、切断、计量包装制成高苦荞含量的苦荞挂面。 [0068] f, with a tableting machine noodle, cutting, drying or drying, cutting, measurement buckwheat noodle package made of a high content of buckwheat.

[0069] 本发明采用微波预糊化能显著,改善苦荞面团的粘性、韧性等加工性能,具有时间短、加热均匀、效率高的优点;本发明的生产方法,根据魔芋精粉的特性,科学的利用魔芋精粉糊化后遇碱的老化不可逆的性质,更好的克服了苦荞挂面烹煮时容易断条、面汤混汤易糊的缺陷;同时本发明的配料中可添加谷朊粉、果蔬粉、木耳粉、香菇粉等天然植物辅料,可改进苦荞挂面的烹煮性能、增加营养、调整产品色泽和风味。 [0069] The present invention uses microwave pregelatinized significantly, buckwheat dough improve adhesion, toughness, processability and the like, having a short time, uniform heating, high efficiency advantages; production method of the present invention, the characteristics of konjac flour, Science base case using konjac flour after aging irreversible gelatinization properties, better overcome buckwheat noodles when cooking easily broken bars, soup, soup paste defects easily; while the formulation of the present invention may be added gluten powder, fruit and vegetable powder, fungus powder, mushroom powder natural plant materials, can improve the performance of cooked buckwheat noodles, increase nutrition, adjust the color and flavor of the product.

Claims (6)

1.苦荞面,其特征在于:它是由下述重量百分比的原料制成: 苦荞麦面粉92.4%〜93%、添加料0%〜5%、魔芋精粉0.3%〜0.8%、盐0.8%〜1.5%、碱0.1%〜0.3%,原料重量百分比之和为100% ; 其中所述添加料为谷朊粉、果蔬粉、木耳粉、香菇粉其中之一,或为调色调味的天然植物辅料; 其制备方法包括如下步骤: A、按重量百分比称取苦荞麦面粉、添加料、魔芋精粉、盐、碱; B、取魔芋精粉加10-50倍的水使其溶胀; C、取苦荞麦面粉,加入苦荞麦面粉重量40〜70%的水拌混均匀,采用微波加热使其预糊化; D、在预糊化的苦荞麦面粉加入盐、碱、添加料; E、加入魔芋精粉的溶胀液,混合,放置熟化10-30分钟; F、按常规成型工艺制成面条。 1. buckwheat noodles, characterized in that: it is made from the following raw materials by weight percent: 92.4% ~93% bitter buckwheat flour, 0% ~ 5% material was added, 0.3% ~0.8% konjac flour, salt 0.8 % ~ 1.5%, 0.1% ~ 0.3% alkali, by weight of the feedstock and 100%; wherein the binder is added gluten, natural fruit and vegetable powder, fungus powder, mushroom powder, one wherein the toner is a flavored or plant materials; preparation method comprising the steps of: a, by weight percent weighed bitter buckwheat flour, add material, konjac flour, salt, alkali; B, taking konjac added water to swell 10-50 times; C , take the bitter buckwheat flour, wheat flour was added Tartarian buckwheat 40~70% by weight of water mixed uniformly mixed, pre-gelatinized so as microwave heating; D, added salt, the base pregelatinized buckwheat flour, add material; E, konjac swelling solution was added, mixed and left aged 10-30 minutes; F, noodles conventional molding process.
2.根据权利要求1所述的苦荞面,其特征在于:它是由下述重量百分比的原料制成: 苦荞麦面粉93%、添加料5%、魔芋精粉0.6%、盐1.2%、碱0.2%。 2. The surface of the buckwheat according to claim 1, characterized in that: it is made from the following raw materials by weight percent: 93% bitter buckwheat flour, 5% add material, konjac flour 0.6%, 1.2% salt, 0.2% alkali.
3.权利要求1所述的苦荞面的制备方法,其特征在于:它包括如下步骤: A、按重量百分比称取苦荞麦面粉、添加料、魔芋精粉、盐、碱; B、取魔芋精粉加10-50倍的水使其溶胀; C、取苦荞麦面粉,加入苦荞麦面粉重量40〜70%的水拌混均匀,采用微波加热使其预糊化; D、在预糊化的苦荞麦面粉加入盐、碱、添加料; E、加入魔芋精粉的溶胀液,混合,放置熟化10-30分钟; F、按常规成型工艺制成面条。 The method of claim 1 prepared according to claim buckwheat surface, characterized in that: it comprises the steps of: A, by weight percent weighed bitter buckwheat flour, add material, konjac flour, salt, alkali; B, taking konjac powder plus water to swell 10-50 times; C, take the bitter buckwheat flour, wheat flour was added Tartarian Buckwheat 40~70% by weight of water mixed uniformly mixed, pre-gelatinized so as microwave heating; D, in pregelatinization buckwheat flour, salt, base, add material; E, swelling konjac flour was added, mixed and left aged 10-30 minutes; F, noodles conventional molding process.
4.苦荞面,其特征在于:它是由下述重量百分比的原料组成制成: 苦荞麦面粉92.4%〜93%、添加料0%〜5%、魔芋精粉0.3%〜0.8%、盐0.8%〜1.5%、碱0.1%〜0.3%,原料重量百分比之和为100% ; 其中所述添加料为谷朊粉、果蔬粉、木耳粉、香菇粉其中之一,或为调色调味的天然植物辅料; 其制备方法包括如下步骤: A、按重量百分比称取苦荞麦面粉、添加料、魔芋精粉、盐、碱; B、取魔芋精粉加10-50倍的水使其溶胀; C、取苦荞麦面粉,加入苦荞麦面粉重量40〜70%的魔芋精粉溶胀液拌混均匀,采用微波加热使其预糊化; D、在预糊化的苦荞麦面粉加入盐、碱、添加料; E、加入剩余的魔芋精粉的溶胀液,混合,放置熟化10-30分钟; F、按常规成型工艺制成面条。 4. buckwheat noodles, characterized in that: it is the percentage by weight of the raw material composition is made by the following: bitter buckwheat flour 92.4% ~93%, 0% ~ 5% material was added, 0.3% ~0.8% konjac flour, salt 0.8% ~ 1.5%, 0.1% ~ 0.3% alkali, by weight of the feedstock and 100%; wherein the binder is added gluten, vegetable powder, fungus powder, mushroom powder, one wherein the toner is a flavored or natural plant materials; the preparation method comprises the following steps: a, by weight percent weighed bitter buckwheat flour, add material, konjac flour, salt, alkali; B, taking konjac added water to swell 10-50 times; C, take the bitter buckwheat flour, wheat flour was added Tartarian buckwheat 40~70% by weight konjac flour swelling liquid mix uniformly mixed, pre-gelatinized so as microwave heating; D, added salt, the base pregelatinized buckwheat flour, add material; E, add the remaining liquid swelling konjac flour, mixed, placed aged 10-30 minutes; F, noodles conventional molding process.
5.根据权利要求4所述的苦荞面,其特征在于:它是由下述重量百分比的原料制成: 苦荞麦面粉93%、添加料5%、魔芋精粉0.6%、盐1.2%、碱0.2%。 Buckwheat surface according to claim 4, characterized in that: it is made from the following ingredients by weight percentages: 93% bitter buckwheat flour, 5% add material, konjac flour 0.6%, 1.2% salt, 0.2% alkali.
6.权利要求4所述的苦荞面的制备方法,其特征在于:它包括如下步骤:A、按重量百分比称取苦荞麦面粉、添加料、魔芋精粉、盐、碱; B、取魔芋精粉加10-50倍的水使其溶胀; C、取苦荞麦面粉,加入苦荞麦面粉重量40〜70%的魔芋精粉溶胀液拌混均匀,采用微波加热使其预糊化; D、在预糊化的苦荞麦面粉加入盐、碱、添加料; E、加入剩余的魔芋精粉的溶胀液,混合,放置熟化10-30分钟; F、按常规成型工艺制成面条。 Preparation method according to claim buckwheat surface, characterized in that: it comprises the steps of: A, by weight percent weighed bitter buckwheat flour, add material, konjac flour, salt, alkali; B, taking konjac powder plus water to swell 10-50 times; C, take the bitter buckwheat flour, wheat flour was added Tartarian Buckwheat 40~70% by weight konjac flour swelling liquid mix uniformly mixed, pre-gelatinized so as microwave heating; D, in pregelatinized buckwheat flour, salt, base, add material; E, add the remaining liquid swelling konjac flour, mixed, placed aged 10-30 minutes; F, noodles conventional molding process.
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