Summary of the invention
The purpose of this invention is to provide a kind of buckwheat health noodles and preparation method thereof.
The preparation method of a kind of buckwheat health noodles provided by the invention comprises the steps: buckwheat mixed with Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour obtaining mixed powder; In described mixed powder, add entry, wheat flour and salt after and face, slaking, roll sheet, slitting, drying and cut off after promptly get described buckwheat health noodles.
In the above-mentioned preparation method, the water content of described buckwheat can be 5%-8%, specifically can be 5%, 7% or 8%; The volume average particle size of described buckwheat, Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour all can be 15 μ m-20 μ m, specifically can be 15 μ m, 18 μ m or 20 μ m; Described wheat flour can be the wheat high-strength flour.
In the above-mentioned preparation method, described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour can prepare according to following method: Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily are through sterilization, drying with after pulverizing promptly; Described sterilization can be microwave disinfection, and the frequency of described microwave disinfection can be 1000MHz-2000MHz, specifically can be 1000MHz, 1500MHz or 2000MHz, and the time of described microwave disinfection can be 6 minutes-12 minutes, specifically can be 6 minutes, 10 minutes or 12 minutes; Described pulverizing can adopt the air-flowing type micronizer to carry out.
In the above-mentioned preparation method, the ratio of quality and the number of copies of described buckwheat, auxiliary material, wheat flour, water and salt can be (5-7): (1-1.8): (50-52): (13-16): (1-1.5), specifically can be 5: 1: 50: 13: 1,5.9: 1.6: 50: 15.7: 1 or 6.7: 1.6: 50: 14.4: 1; Described auxiliary material is the mixture of Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour; The ratio of quality and the number of copies of described Poria cocos powder, coixlacrymajobi powder, yam flour, white lotus powder, kudzu-vine root powder and lily root flour can be (1-6): (1-10): (2-9): (2-8): (1-8): (2-10), specifically can be 1: 2: 2: 2: 1: 2,1: 10: 4: 7.5: 2.5: 10 or 6: 1: 9: 8: 8: 2.
In the above-mentioned preparation method, described and face can carry out in the vacuum type dough mixing machine; The temperature of the described water during described and face can be 20 ℃-25 ℃, specifically can be 20 ℃, 23 ℃ or 25 ℃; Described and time face can be 5 minutes-8 minutes, specifically can be 5 minutes, 7 minutes or 8 minutes.
In the above-mentioned preparation method, described slaking can adopt the mode of artificial stirring to carry out; The speed of described artificial stirring can be 8r/min-10r/min, specifically can be 8r/min, 9r/min or 10r/min; The temperature of described slaking can be 20 ℃-25 ℃, specifically can be 20 ℃, 23 ℃ or 25 ℃; The time of described slaking can be 10 minutes-20 minutes, specifically can be 10 minutes, 15 minutes or 20 minutes.
In the above-mentioned preparation method, the described thickness that rolls the roll that sheet obtains can be 1mm-1.15mm, specifically can be 1mm or 1.15mm; The rectangular width that described slitting obtains can be 1.5mm-1.65mm, specifically can be 1.5mm or 1.65mm.
In the above-mentioned preparation method, described drying can comprise following four steps successively:
(1) cold wind is decided bar: the temperature that described cold wind is decided bar can be 20 ℃-24 ℃, specifically can be 20 ℃, 22 ℃ or 24 ℃; The relative humidity that described cold wind is decided bar can be 85%-95%, specifically can be 85%, 90% or 95%; The time that described cold wind is decided bar can be 20 minutes-25 minutes;
(2) protecting tide perspires: the temperature that described guarantor's tide is perspired can be 35 ℃-40 ℃, specifically can be 35 ℃, 38 ℃ or 40 ℃; Described relative humidity of protecting the tide perspiration can be 80%-90%, specifically can be 80%, 85% or 90%; The described time of protecting the tide perspiration can be 10 minutes-15 minutes;
(3) tide falls in intensification: the temperature that tide falls in described intensification is 40 ℃-50 ℃, specifically can be 40 ℃, 45 ℃ or 50 ℃; The relative humidity that tide falls in described intensification can be 55%-65%, specifically can be 55%, 60% or 65%; The time that tide falls in described intensification can be 30 minutes-35 minutes;
(4) cooling: the temperature of described cooling can be 22 ℃-30 ℃, specifically can be 22 ℃, 25 ℃ or 30 ℃; The relative humidity of described cooling can be 60%-70%, specifically can be 60%, 65% or 70%; The time of described cooling can be 25 minutes-30 minutes.
In the above-mentioned preparation method, also can comprise slow crisp step after the described drying; Described slow shortcake can comprise following process successively: described dried rectangular placing under 18 ℃-24 ℃ (specifically can be 18 ℃, 20 ℃ or 24 ℃) delayed crisp 15 minutes-20 minutes, specifically can be 15 minutes or 20 minutes, place 45 minutes-55 minutes (specifically can be 45 minutes or 55 minutes) of cooling under 5 ℃-10 ℃ (specifically can be 5 ℃ or 10 ℃) conditions again.
The buckwheat health noodles that the present invention also provides said method to make.
The present invention adds engineering with the traditional methods to keep in good health with modern food and merges mutually, pursue the diet theory of health, nutrition, delicious food, the buckwheat health noodle product of being developed is from the nourishing healthy angle, strengthened the health efficacy such as regulating blood lipid and reducing blood sugar, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion of product; On organoleptic quality, combine the multiple local flavor of integration of drinking and medicinal herbs medicinal materials such as buckwheat, wheat flour and Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, full, the unique flavor of product odour; Do not add any food additives in the production process, product safety, health; Add salt compounded of iodine in the flour, crisp face produces fewly, and boiling fastness strengthens, non muddy soup, and unbroken noodles is difficult for aging.Quantification of targets as far as possible on the production technology is convenient to controllable quality.This product more meets the modern food development trend, the future development promise well.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
Embodiment 1, making buckwheat health noodles
1) pretreatment of raw material
Selected full grains, no worm-eaten, the high-quality buckwheat that goes mouldy 2500 grams, earlier with clear water clean, dry to water content be 5%, send into again and be ground into the fine powder that volume average particle size is 15 μ m in the air-flowing type micronizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 50g, seed of Job's tears 100g, Chinese yam 100g, white lotus 100g, root of kudzu vine 50g, lily 100g, by rapid draing behind the microwave disinfection; The condition of microwave disinfection is: microwave frequency is 1000MHz, and sterilizing time is 6min; Will above-mentioned six kinds of auxiliary materials proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 1: 2: 2: 2: 1: 2) after sterilization, the dry processing, mixing, send in the air-flowing type micronizer and pulverize, it is 15 μ m that material is pulverized the back volume average particle size;
3) and face
Take by weighing 25000 gram wheat high-strength flours, admix 6500 Keshan spring, the refining salt compounded of iodine of 500 grams, and obtain with various supplementary materials (being step 1) and step 2)) mix (wherein, the ratio of quality and the number of copies of buckwheat, auxiliary material, wheat flour, water and salt is 5: 1: 50: 13: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is the bean curd scoriform that looses to material base, and do tide suitably, color and luster is even, does not contain fecula, holding can be agglomerating, rubs the loose one-tenth granule of energy gently; With the face coolant-temperature gage be 20 ℃, the time is 5 minutes;
4) slaking
The dough that to become reconciled from the vacuum dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 10min, and curing temperature is controlled to be 20 ℃; Mixing speed is 8r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, by several roads roll dough is pressed into after thickness is wearing of 1mm, be cut into the rectangular of width 1.5mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 20 ℃, and relative humidity is 85%; Be 25min running time; 2. protecting tide perspires: temperature is 35 ℃; Relative humidity is 80%; Be 15min running time; 3. heat up and fall tide: temperature is 40 ℃; Relative humidity is 55%; Be 35min running time; 4. cooling: temperature is 22 ℃; Relative humidity is 60%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place slow crisp 15min under 18 ℃ of conditions, place again under 5 ℃ of conditions and cool off 45min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the vacuum packaging of clear PE vacuum bag; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, do not have crisp face substantially and produce long shelf-life; Vermicelli delicate fragrance alcohol just, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have health-care efficacies such as regulating blood lipid and reducing blood sugar, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be the health food of a safe, healthy, nutrition.
Embodiment 2, making buckwheat health noodles
1) pretreatment of raw material
Selected full grains, no worm-eaten, the high-quality buckwheat that goes mouldy 3000 grams, earlier with clear water clean, dry to water content be 8%, send into again and be ground into the fine powder that volume average particle size is 20 μ m in the air-flowing type micronizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 20g, seed of Job's tears 200g, Chinese yam 80g, white lotus 150g, root of kudzu vine 50g, lily 200g, by rapid draing behind the microwave disinfection; The condition of microwave disinfection is: microwave frequency is 2000MHz, and sterilizing time is 12min; Will above-mentioned six kinds of auxiliary materials proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 1: 10: 4: 7.5: 2.5: 10) after sterilization, the dry processing, mixing, send in the air-flowing type micronizer and pulverize, material is pulverized the back volume average particle size should be controlled to be 20 μ m;
3) and face
Take by weighing 25500 gram wheat high-strength flours, admix 8000 Keshan spring, the refining salt compounded of iodine of 510 grams, and obtain with various supplementary materials (being step 1) and step 2)) mix (wherein, the ratio of quality and the number of copies of buckwheat, auxiliary material, wheat flour, water and salt is 5.9: 1.6: 50: 15.7: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is the bean curd scoriform that looses to material base, and do tide suitably, color and luster is even, does not contain fecula, holding can be agglomerating, rubs the loose one-tenth granule of energy gently; With the face coolant-temperature gage be 25 ℃; Time is 8 minutes;
4) slaking
The dough that to become reconciled from the vacuum dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 20min, and curing temperature is controlled to be 25 ℃; Mixing speed is 10r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, by several roads roll dough is pressed into after thickness is wearing of 1.15mm, be cut into the rectangular of width 1.65mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 22 ℃, and relative humidity is 95%; Be 25min running time; 2. protecting tide perspires: temperature is 40 ℃; Relative humidity is 90%; Be 15min running time; 3. heat up and fall tide: temperature is 50 ℃; Relative humidity is 55%; Be 35min running time; 4. cooling: temperature is 25 ℃; Relative humidity is 70%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place tempering 20min under 20 ℃ of conditions, place again under 10 ℃ of conditions and cool off 55min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the vacuum packaging of clear PE vacuum bag; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, do not have crisp face substantially and produce long shelf-life; Vermicelli delicate fragrance alcohol just, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have health-care efficacies such as regulating blood lipid and reducing blood sugar, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be the health food of a safe, healthy, nutrition.
Embodiment 3, making buckwheat health noodles
1) pretreatment of raw material
Selected full grains, no worm-eaten, the high-quality buckwheat that goes mouldy 3500 grams, earlier with clear water clean, dry to water content be 7%, send into again and be ground into the fine powder that volume average particle size is 18 μ m in the air-flowing type micronizer;
2) sterilization of auxiliary material, drying, pulverizing
Take by weighing Poria cocos 150g, seed of Job's tears 25g, Chinese yam 225g, white lotus 200g, root of kudzu vine 200g, lily 50g, by rapid draing behind the microwave disinfection; The microwave disinfection condition is: microwave frequency is 1500MHz, and the processing time is 10min; Will above-mentioned six kinds of auxiliary materials proportionally composite (ratio of quality and the number of copies of Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine and lily is 6: 1: 9: 8: 8: 2) after sterilization, the dry processing, mixing, send in the air-flowing type micronizer and pulverize, material is pulverized the back volume average particle size should be controlled at 18 μ m;
3) and face
Take by weighing 26000 gram wheat high-strength flours, admix 7500 Keshan spring, the refining salt compounded of iodine of 520 grams, and obtain with various supplementary materials (being step 1) and step 2)) mix (wherein, the ratio of quality and the number of copies of buckwheat, auxiliary material, wheat flour, water and salt is 6.7: 1.6: 50: 14.4: 1), put into the vacuum type dough mixing machine, with the face technological requirement: the discrete particles that is the bean curd scoriform that looses to material base, and do tide suitably, color and luster is even, does not contain fecula, holding can be agglomerating, rubs the loose one-tenth granule of energy gently; With 23 ℃ of coolant-temperature gages of face; Time is 7 minutes;
4) slaking
The dough that to become reconciled from dough mixing machine takes out and carries out slaking with the method for artificial stirring at low speed, and the curing time is 15min, and curing temperature is controlled to be 23 ℃; Mixing speed is 9r/min;
5) roll sheet and slitting
Through and the bulk cargo of face and slaking, put into tilting oodle maker roll, by several roads roll dough is pressed into after thickness is wearing of 1mm, be cut into the rectangular of width 1.5mm;
6) drying
Vermicelli are dried in drying room with the form that many rows divide a word with a hyphen at the end of a line side by side, and drying course is divided into four-stage: 1. cold wind is decided bar: temperature is 24 ℃, and relative humidity is 90%; Be 25min running time; 2. protecting tide perspires: temperature is 38 ℃; Relative humidity is 85%; Be 15min running time; 3. heat up and fall tide: temperature is 45 ℃; Relative humidity is 60%; Be 35min running time; 4. cooling: temperature is 30 ℃; Relative humidity is 65%; Be 25min running time;
7) slow crisp
After vermicelli shift out drying room, place 24 ℃ of following tempering 15min, place again under 10 ℃ of conditions and cool off 50min;
8) cut off, measure, pack, detect
The vermicelli of making are cut off, after the metering, adopt the vacuum packaging of clear PE vacuum bag; Case after the product inspection.
Products characteristics: this product all carries out strict quality control management from each production procedure of selecting materials, and does not put into food additives such as any colouring agent, brightening agent, and the vermicelli color and luster is pure white, and two ends are neat, and toughness is strong, unbroken noodles; Because and the face link adds an amount of salt compounded of iodine and dry link is strictly carried out warm and humid control, do not have crisp face substantially and produce long shelf-life; Vermicelli color and luster flavor is pure, merged the local flavor of wheat flour, Poria cocos, the seed of Job's tears, Chinese yam, white lotus, the root of kudzu vine, lily, and have health-care efficacies such as regulating blood lipid and reducing blood sugar, air making-up and spleen enlivening, supplementing the kidney to control the nocturnal, antitoxic heart-soothing and sedative, beautifying face and moistering lotion concurrently, be a safe, healthy, nutrition, delicious health food.