CN102934772A - Bitter buckwheat noodles and preparation method thereof - Google Patents

Bitter buckwheat noodles and preparation method thereof Download PDF

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Publication number
CN102934772A
CN102934772A CN2012104118183A CN201210411818A CN102934772A CN 102934772 A CN102934772 A CN 102934772A CN 2012104118183 A CN2012104118183 A CN 2012104118183A CN 201210411818 A CN201210411818 A CN 201210411818A CN 102934772 A CN102934772 A CN 102934772A
Authority
CN
China
Prior art keywords
noodles
bitter buckwheat
flour
preparation method
tartary buckwheat
Prior art date
Application number
CN2012104118183A
Other languages
Chinese (zh)
Inventor
邓正中
邓毅
邓燕
Original Assignee
西昌市正中食品有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 西昌市正中食品有限公司 filed Critical 西昌市正中食品有限公司
Priority to CN2012104118183A priority Critical patent/CN102934772A/en
Publication of CN102934772A publication Critical patent/CN102934772A/en

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Abstract

The invention discloses bitter buckwheat noodles. The noodles comprise the components of, by weight: 90-100 parts of wheat flour, 30-50 parts of buckwheat flour, and 0.5-0.8 parts of salt. The invention also discloses a preparation method of the noodles. The method comprises the steps of: S1, measuring and blending; S2, stirring; S3, calendaring; S4, air-drying; and S5, cutting, such that the bitter buckwheat noodles are obtained. The bitter buckwheat noodles and the preparation method provided by the invention have the advantages that: mixed flour of wheat flour and bitter buckwheat flour is prepared into the bitter buckwheat noodles, such that bitter buckwheat noodle toughness, ductility, and cooking performance are improved. The prepared bitter buckwheat needles maintains characteristics of existing noodles, and the health-care function of the bitter buckwheat noodles is improved with the added bitter buckwheat flour. The noodles provided by the invention have the advantages of convenient application and low cost, and is suitable to be applied as a staple food in daily diet. The noodles are beneficial for human health.

Description

A kind of Tartary buckwheat noodles and preparation method thereof

Technical field

The present invention relates to noodle production technical field, particularly a kind of Tartary buckwheat noodles and preparation method thereof.

Background technology

Bitter buckwheat is unique crop that integrates seven major nutrient in the cereal crops, and its seven major nutrient comprises: bioflavonoid, trace element and mineral matter, starch, vitamin, cellulose, fat and protein.The Main Ingredients and Appearance of bioflavonoid is rutin in the bitter buckwheat, has another name called citrin, hypoglycemic, glucose in urine, blood fat, beneficial air lift god's effect is arranged, and rutin does not have almost in other cereal.Oleic acid and linoleic acid content are high in the bitter buckwheat, linoleic acid is the most important aliphatic acid of human body, can not synthesize in the body, belong to a kind of of unrighted acid, it is putative unique essential fatty acid, good reputation with " blood vessel street cleaner " can be prevented and treated atherosclerotic and angiocardiopathy and senile obesity.The structure of protein forms and content in the bitter buckwheat, make it have unique nutrition and health care function, it contains 19 kinds of natural amino acids, be rich in arginine and histidine, contain especially the lysine that general plant such as wheat, rice lack, and bitter buckwheat albumen has nearly 1/3rd for cleaning albumen, can clear up vivotoxin and foreign matter.International Plant Genetic Resources Institute has been grouped into bitter buckwheat the row of " crop that is not fully utilized ", and the expert foretells that bitter buckwheat will become the mankind's in this century important foodstuffs resource.But the flour bond properties of duck wheat is poor, is difficult to moulding, makes easily disconnected bar of Tartary buckwheat noodles by traditional noodles technique.

Summary of the invention

The object of the invention is to overcome the shortcoming of prior art, provide that a kind of bitter buckwheat content is high, good toughness, Tartary buckwheat noodles that cooking performance is good and preparation method thereof.

Purpose of the present invention is achieved through the following technical solutions: a kind of Tartary buckwheat noodles, and it comprises following component, and the weight ratio of each component is:

Wheat flour 90~100,

Duck wheat flour 30~50,

Salt 0.5~0.8.

A kind of preparation method of Tartary buckwheat noodles, it may further comprise the steps:

S1, batching: take by weighing each raw material components by above-mentioned weight ratio;

S2, stirring: each raw material is sequentially added in the mixer, stirs, add clear water and mix, stir into grog;

S3, calendering: through calender calendering, make in the mixture each batching evenly and ductility is arranged, the material that calendering is good makes the noodles shape through shaping mechanism;

S4, airing: natural drying is to the noodles bone dry;

S5, cut: dried noodles are cut into the noodles of Len req through cutting machine, namely get Tartary buckwheat noodles.

The present invention has the following advantages: the mixed flour of employing wheat flour of the present invention and duck wheat flour is made Tartary buckwheat noodles, toughness, ductility and the cooking performance of Tartary buckwheat noodles have been improved, the Tartary buckwheat noodles of making had both kept the characteristics of existing noodles, the duck wheat flour that adds has simultaneously strengthened the function of its health care, and the present invention is easy to use, cost is low, is suitable as the staple food in the daily life food and drink, is of value to the healthy of people.

The specific embodiment

The present invention will be further described below in conjunction with embodiment, and protection scope of the present invention is not limited to the following stated:

Embodiment 1:

A kind of Tartary buckwheat noodles, it comprises following component, and the weight ratio of each component is:

Wheat flour 90,

Duck wheat flour 50,

Salt 0.7.

A kind of preparation method of Tartary buckwheat noodles, it may further comprise the steps:

S1, batching: take by weighing each raw material components by above-mentioned weight ratio;

S2, stirring: each raw material is sequentially added in the mixer, stirs, add clear water and mix, stir into grog;

S3, calendering: through calender calendering, make in the mixture each batching evenly and ductility is arranged, the material that calendering is good makes the noodles shape through shaping mechanism;

S4, airing: natural drying is to the noodles bone dry;

S5, cut: dried noodles are cut into the noodles of Len req through cutting machine, namely get Tartary buckwheat noodles.

Embodiment 2:

A kind of Tartary buckwheat noodles, it comprises following component, and the weight ratio of each component is:

Wheat flour 100,

Duck wheat flour 40,

Salt 0.5.

A kind of preparation method of Tartary buckwheat noodles, it may further comprise the steps:

S1, batching: take by weighing each raw material components by above-mentioned weight ratio;

S2, stirring: each raw material is sequentially added in the mixer, stirs, add clear water and mix, stir into grog;

S3, calendering: through calender calendering, make in the mixture each batching evenly and ductility is arranged, the material that calendering is good makes the noodles shape through shaping mechanism;

S4, airing: natural drying is to the noodles bone dry;

S5, cut: dried noodles are cut into the noodles of Len req through cutting machine, namely get Tartary buckwheat noodles.

Embodiment 3:

A kind of Tartary buckwheat noodles, it comprises following component, and the weight ratio of each component is:

Wheat flour 95,

Duck wheat flour 30,

Salt 0.8.

A kind of preparation method of Tartary buckwheat noodles, it may further comprise the steps:

S1, batching: take by weighing each raw material components by above-mentioned weight ratio;

S2, stirring: each raw material is sequentially added in the mixer, stirs, add clear water and mix, stir into grog;

S3, calendering: through calender calendering, make in the mixture each batching evenly and ductility is arranged, the material that calendering is good makes the noodles shape through shaping mechanism;

S4, airing: natural drying is to the noodles bone dry;

S5, cut: dried noodles are cut into the noodles of Len req through cutting machine, namely get Tartary buckwheat noodles.

Claims (2)

1. Tartary buckwheat noodles, it is characterized in that: it comprises following component, and the weight ratio of each component is:
Wheat flour 90~100,
Duck wheat flour 30~50,
Salt 0.5~0.8.
2. the preparation method of a kind of Tartary buckwheat noodles as claimed in claim 1, it is characterized in that: it may further comprise the steps:
S1, batching: take by weighing each raw material components by above-mentioned weight ratio;
S2, stirring: each raw material is sequentially added in the mixer, stirs, add clear water and mix, stir into grog;
S3, calendering: through calender calendering, make in the mixture each batching evenly and ductility is arranged, the material that calendering is good makes the noodles shape through shaping mechanism;
S4, airing: natural drying is to the noodles bone dry;
S5, cut: dried noodles are cut into the noodles of Len req through cutting machine, namely get Tartary buckwheat noodles.
CN2012104118183A 2012-10-25 2012-10-25 Bitter buckwheat noodles and preparation method thereof CN102934772A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012104118183A CN102934772A (en) 2012-10-25 2012-10-25 Bitter buckwheat noodles and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012104118183A CN102934772A (en) 2012-10-25 2012-10-25 Bitter buckwheat noodles and preparation method thereof

Publications (1)

Publication Number Publication Date
CN102934772A true CN102934772A (en) 2013-02-20

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Family Applications (1)

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CN2012104118183A CN102934772A (en) 2012-10-25 2012-10-25 Bitter buckwheat noodles and preparation method thereof

Country Status (1)

Country Link
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103169010A (en) * 2013-04-11 2013-06-26 德阳市荞老头食品有限公司 Tartary buckwheat nutritional three-high noodle
CN104068323A (en) * 2013-03-28 2014-10-01 南京乐呵呵庄园农业科技有限公司 Health-care noodles containing myotonin and tartary buckwheat and processing method thereof
CN104366274A (en) * 2014-11-24 2015-02-25 中国海洋大学 Health noodles containing kelp and buckwheat and preparation method of health noodles
CN104642913A (en) * 2013-11-20 2015-05-27 江苏上一道科技股份有限公司 Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1379997A (en) * 2002-04-30 2002-11-20 张伟松 Cold noodles and production method thereof
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1379997A (en) * 2002-04-30 2002-11-20 张伟松 Cold noodles and production method thereof
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郭晓娜等: "苦荞麦营养保健面条的研究", 《中国粮油学报》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104068323A (en) * 2013-03-28 2014-10-01 南京乐呵呵庄园农业科技有限公司 Health-care noodles containing myotonin and tartary buckwheat and processing method thereof
CN103169010A (en) * 2013-04-11 2013-06-26 德阳市荞老头食品有限公司 Tartary buckwheat nutritional three-high noodle
CN103169010B (en) * 2013-04-11 2014-02-05 德阳市荞老头食品有限公司 Tartary buckwheat nutritional three-high noodle
CN104642913A (en) * 2013-11-20 2015-05-27 江苏上一道科技股份有限公司 Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients
CN104366274A (en) * 2014-11-24 2015-02-25 中国海洋大学 Health noodles containing kelp and buckwheat and preparation method of health noodles

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Application publication date: 20130220