CN103039853A - Formula of tartary buckwheat rice noodle and processing process - Google Patents
Formula of tartary buckwheat rice noodle and processing process Download PDFInfo
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- CN103039853A CN103039853A CN2012105330032A CN201210533003A CN103039853A CN 103039853 A CN103039853 A CN 103039853A CN 2012105330032 A CN2012105330032 A CN 2012105330032A CN 201210533003 A CN201210533003 A CN 201210533003A CN 103039853 A CN103039853 A CN 103039853A
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- bitter buckwheat
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Abstract
The invention provides a formula of a tartary buckwheat rice noodle and a processing process. The processing process comprises the following steps of cleaning of raw materials, pulping treatment, dewatering treatment, dough mixing and drying treatment. The tartary buckwheat rice noodle processed by the invention has the advantages of good taste, high nutritive value and no pollution, does not use any additive, and has a certain supportive therapeutic effect on diabetes mellitus, hypertension, hyperlipidemia, coronary heart disease, apoplexy and the like. Furthermore, the tartary buckwheat rice noodle is the favorite food for the old and the young, is convenient to eat, and is pure-natural green food.
Description
Technical field
The present invention relates to the manufacture technology field of rice noodles, especially a kind of prescription of bitter buckwheat line and manufacture craft.
Technical background
Rice noodles are a kind of food, and people's custom is rice noodles " wintercherry rice noodles ", " sour powder ", " dried rice noodle ", " ground rice ".It contains abundant carbohydrate, vitamin, mineral matter and ferment etc., have well-done rapidly, evenly, resistant to cook is mashed, tasty and refreshing cunning is tender, and it is not turbid to boil rear soup, the characteristics that are easy to digest, be particularly suitable for chafing dish and the leisure fast food is edible, be manufactured with two methods: one, get to grind behind the rice fermentation and form, be commonly called as " wintercherry rice noodles ", its complex process is during manufacturing cost, right muscles and bones is good, smooth Hui Tian has rice delicate fragrance, is traditional method for making.Its two, get to be placed directly in the machine behind the rice abrasive dust and push, make its gelatinization moulding by the temperature of friction, be called " dry pulp rice noodles ", be " dried rice noodle " after it dries, be convenient for carrying storage.When edible again boiling rise and send out.Dry pulp rice noodles muscles and bones is hard, seaming, line length, but fragrant not as good as the wintercherry rice noodles, dry pulp rice noodles, wintercherry rice noodles can add various food additives in manufacturing process at present, the additive that has is that country forbids employed additive, so the nonnutritive value of problem, the poor problem of mouthfeel of the existence of produced rice noodles, and in rice noodles manufacturing process, manufacture craft will be turned sour and could use through two days later Rice ﹠ peanut milk, and it is troubling to add the man-hour sanitary condition.
Bitter buckwheat is to originate from free of contamination area, height above sea level 2000-2500 rice plateau, uses the method plantation of original slash-and-burn cultivation, does not use any agricultural chemicals, chemical fertilizer at high and cold mountain area, cultivates the bitter buckwheat that forms with natural fertilizers, also can be described as organic food.The organic component that has really kept bitter buckwheat after the bitter buckwheat peeling, its nutrition is higher than other cereal, it is described as " kings of five cereals ", and bitter buckwheat does not contain sugar, be the patients' such as diabetes, hypertension, high fat of blood, coronary heart disease optimum food, the bitter buckwheat line has remarkable healthy nutritive value and outstanding dietotherapy effect.
Summary of the invention
Purpose of the present invention provides a kind of prescription of bitter buckwheat line and uses bitter buckwheat line prescription to make bitter buckwheat line manufacture craft.
In order to achieve the above object, the invention provides following technical scheme: a kind of prescription of bitter buckwheat line, according to weight ratio, osmanthus is towards rice 5%-15%, farina 5%-15%, bitter buckwheat 70%-90%.
Use the manufacture craft of a kind of bitter buckwheat line of prescription making bitter buckwheat line of above-mentioned bitter buckwheat line, may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and after clear water soaks, airing, shells; Osmanthus is cleaned up towards rice, and clear water soaks;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag;
4) and face, add dehydrated potato powder in slurry is done, the use dough mixing machine carries out becoming dough with face;
5) rice noodles are made, and dough through machine for processing rice noodle, is namely obtained described bitter buckwheat line;
6) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
Described step 1) raw material handling is processed, and bitter buckwheat is cleaned up, and clear water soaks after about 2 hours, and osmanthus cleans up towards rice, and clear water soaked about 2 hours;
Described step 1) raw material handling is processed, and after bitter buckwheat soaked, airing was to bitter buckwheat moisture about 20%;
Described step 3) processed, slurries extrusion dehydration become aqueous ingredients to do for starching 30%.
Use the prescription of above-mentioned bitter buckwheat line to make the bitter buckwheat line, the present invention also discloses a kind of manufacture craft of bitter buckwheat line, may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and after clear water soaks, airing, shells; Osmanthus is cleaned up towards rice, and clear water soaks;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag;
4) fermentation process is to starching dried carrying out normal temperature fermentation 2-3 hour;
5) roughing is processed, and adds dehydrated potato powder in slurry is done, and puts into after the modulation evenly and carries out roughing in the thick crusher, obtains coarse granule;
6) steaming powder and process, with step 5) coarse granule that obtains puts into and steams in the steam box to ninety percent ripe;
7) rice noodles are made, with steam to ninety percent ripe coarse granule through the machine for processing rice noodle moulding, namely obtain described bitter buckwheat line;
8) boil processing, the bitter buckwheat line of moulding is entered in the long saucepan boil;
9) cooling is processed, and the bitter buckwheat line that boils is put into cooling, rinsing in the water cooling pond;
10) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
Described step 1) raw material handling is processed, and bitter buckwheat is cleaned up, and clear water soaks after about 2 hours, and osmanthus cleans up towards rice, and clear water soaked about 2 hours;
Described step 1) raw material handling is processed, and after bitter buckwheat soaked, airing was to bitter buckwheat moisture about 20%;
Described step 3) processed, slurries extrusion dehydration become aqueous ingredients to do for starching 30%;
Described step 6) steams steam box 120 degree in the powder processing, time 2-3 minute;
Described step 6) steams steam box 120 degree in the powder processing, time 2-3 minute.
The bitter buckwheat line that the present invention makes have mouthfeel good, be of high nutritive value, the characteristics such as pollution-free, do not use any additive, the diseases such as diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy there is certain auxiliary therapeutic action, also be the food that the old and the young like, namely edible convenient, natural green food.
Description of drawings
In order to be illustrated more clearly in the embodiment of the invention or technical scheme of the prior art, the below will do to introduce simply to the accompanying drawing of required use in embodiment or the description of the Prior Art, apparently, accompanying drawing in the following describes only is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain according to these accompanying drawings other accompanying drawing.
Fig. 1 is the flow process intention of 1 one kinds of bitter buckwheat lines of embodiment of the invention manufacture craft.
Fig. 2 is the flow process intention of 2 one kinds of bitter buckwheat lines of embodiment of the invention manufacture craft.
The specific embodiment
Below in conjunction with accompanying drawing of the present invention, technical scheme of the present invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that obtains under the creative work prerequisite.
A kind of prescription of bitter buckwheat line, according to weight ratio, osmanthus is towards rice 5%-15%, farina 5%-15%, bitter buckwheat 70%-90%.
Preferred technical scheme, a kind of prescription of bitter buckwheat line, according to weight ratio, osmanthus is towards rice 10%, farina 10%, bitter buckwheat 80%.
The Yunnan Binchuan is originated from towards rice in described osmanthus, and described farina originates from Xundian Area, Yunnan potato base, and described bitter buckwheat originates from the Yunnan high and cold mountain area.
As shown in Figure 1, embodiment 1, and a kind of manufacture craft of bitter buckwheat line may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and clear water soaks after about 2 hours, and airing is moisture about 20% to bitter buckwheat, shell; Osmanthus is cleaned up towards rice, and clear water soaked about 2 hours;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag, starches dried aqueous ingredients 30%;
4) and face, add dehydrated potato powder in slurry is done, the use dough mixing machine carries out becoming dough with face;
5) rice noodles are made, and dough through machine for processing rice noodle, is namely obtained described bitter buckwheat line;
6) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
As shown in Figure 2, embodiment 2, and the present invention also discloses a kind of manufacture craft of bitter buckwheat line, may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and clear water soaks after about 2 hours, and airing is moisture about 20% to bitter buckwheat, shell; Osmanthus is cleaned up towards rice, and clear water soaked about 2 hours;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag, starches dried aqueous ingredients 30%;
4) fermentation process is to starching dried carrying out normal temperature fermentation 2-3 hour;
5) roughing is processed, and adds dehydrated potato powder in slurry is done, and puts into after the modulation evenly and carries out roughing in the thick crusher, obtains coarse granule;
6) steaming powder and process, with step 5) coarse granule that obtains puts into and steams to ninety percent ripe steam box 120 degree, time 2-3 minute in the steam box;
7) rice noodles are made, with steam to ninety percent ripe coarse granule through the machine for processing rice noodle moulding, namely obtain described bitter buckwheat line;
8) boil processing, the bitter buckwheat line of moulding is entered in the long saucepan boil, water temperature 100 degree, 3 minutes time;
9) cooling is processed, and the bitter buckwheat line that boils is put into cooling, rinsing in the water cooling pond;
10) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
The present invention comprises that also the bitter buckwheat line that will complete carries out packaging seal, warehouse-in and examination and test of products supervisor, but this all is steps necessarys of suitability for industrialized production, so no longer give unnecessary details among the present invention.
The above; be the specific embodiment of the present invention only, but protection scope of the present invention is not limited to this, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; can expect easily changing or replacing, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion by described protection domain with claim.
Claims (9)
1. the prescription of a bitter buckwheat line is characterized in that: according to weight ratio, osmanthus is towards rice 5%-15%, farina 5%-15%, bitter buckwheat 70%-90%.
2. the prescription of a kind of bitter buckwheat line according to claim 1 is characterized in that: according to weight ratio, osmanthus is towards rice 10%, farina 10%, bitter buckwheat 80%.
3. a right to use requires the manufacture craft of the bitter buckwheat line of 1 or 2 bitter buckwheat lines prescription, it is characterized in that: may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and after clear water soaks, airing, shells; Osmanthus is cleaned up towards rice, and clear water soaks;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag;
4) and face, add dehydrated potato powder in slurry is done, the use dough mixing machine carries out becoming dough with face;
5) rice noodles are made, and dough through machine for processing rice noodle, is namely obtained described bitter buckwheat line;
6) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
4. a right to use requires the manufacture craft of the bitter buckwheat line of 1 or 2 bitter buckwheat lines prescription, it is characterized in that: may further comprise the steps:
1) raw material handling is processed, and bitter buckwheat is cleaned up, and after clear water soaks, airing, shells; Osmanthus is cleaned up towards rice, and clear water soaks;
2) defibrination is processed, step 1) the bitter buckwheat handled well and osmanthus puts into fiberizer towards Mi Yiqi and carries out defibrination, grind the slurries that come and put into gauze bag;
3) processed is done the slurries extrusion dehydration pulping that is placed in the gauze bag;
4) fermentation process is to starching dried carrying out normal temperature fermentation 2-3 hour;
5) roughing is processed, and adds dehydrated potato powder in slurry is done, and puts into after the modulation evenly and carries out roughing in the thick crusher, obtains coarse granule;
6) steaming powder and process, with step 5) coarse granule that obtains puts into and steams in the steam box to ninety percent ripe;
7) rice noodles are made, with steam to ninety percent ripe coarse granule through the machine for processing rice noodle moulding, namely obtain described bitter buckwheat line;
8) boil processing, the bitter buckwheat line of moulding is entered in the long saucepan boil;
9) cooling is processed, and the bitter buckwheat line that boils is put into cooling, rinsing in the water cooling pond;
10) the dry processing is placed on the bitter buckwheat line that is made into and carries out drying in the container.
5. according to claim 3 or the manufacture craft of 4 described a kind of bitter buckwheat lines, it is characterized in that: described step 1) raw material handling is processed, and bitter buckwheat is cleaned up, and clear water soaks after about 2 hours, and osmanthus cleans up towards rice, and clear water soaked about 2 hours.
6. according to claim 3 or the manufacture craft of 4 described a kind of bitter buckwheat lines, it is characterized in that: described step 1) raw material handling is processed, and after bitter buckwheat soaked, airing was to bitter buckwheat moisture about 20%.
7. it is characterized in that according to claim 3 or the manufacture craft of 4 described a kind of bitter buckwheat lines: described step 3) processed, slurries extrusion dehydration become aqueous ingredients to do for slurry 30%.
8. the manufacture craft of bitter buckwheat line according to claim 4 is characterized in that: described step 6) steam steam box 120 degree in the powder processing, time 2-3 minute.
9. the manufacture craft of bitter buckwheat line according to claim 4 is characterized in that: described step 6) steam steam box 120 degree in the powder processing, time 2-3 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105330032A CN103039853A (en) | 2012-12-12 | 2012-12-12 | Formula of tartary buckwheat rice noodle and processing process |
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| CN2012105330032A CN103039853A (en) | 2012-12-12 | 2012-12-12 | Formula of tartary buckwheat rice noodle and processing process |
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Cited By (8)
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| CN106173832A (en) * | 2016-07-07 | 2016-12-07 | 富源县华博食品有限公司 | A kind of Yunnan nutrious rice noodle and preparation method thereof |
| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN107509918A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing technology of potato ground rice |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
| CN107581485A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of characteristic ground rice and preparation method thereof |
| CN107912700A (en) * | 2017-11-29 | 2018-04-17 | 成都市菜达人农业科技有限公司 | A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof |
| CN111134313A (en) * | 2019-12-06 | 2020-05-12 | 浦江县力望食品有限公司 | Vermicelli capable of reducing blood fat and blood sugar and preparation method thereof |
| CN111789218A (en) * | 2020-05-13 | 2020-10-20 | 苏州谷润上膳生物科技有限公司 | Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509918A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing technology of potato ground rice |
| CN106173832A (en) * | 2016-07-07 | 2016-12-07 | 富源县华博食品有限公司 | A kind of Yunnan nutrious rice noodle and preparation method thereof |
| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
| CN107581485A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of characteristic ground rice and preparation method thereof |
| CN107348343B (en) * | 2017-09-10 | 2021-01-12 | 湖南裕湘食品有限公司 | Nutritional rice flour and preparation method thereof |
| CN107912700A (en) * | 2017-11-29 | 2018-04-17 | 成都市菜达人农业科技有限公司 | A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof |
| CN111134313A (en) * | 2019-12-06 | 2020-05-12 | 浦江县力望食品有限公司 | Vermicelli capable of reducing blood fat and blood sugar and preparation method thereof |
| CN111789218A (en) * | 2020-05-13 | 2020-10-20 | 苏州谷润上膳生物科技有限公司 | Preparation method and application of convenient instant rice noodles suitable for hyperglycemia population and weight-losing population |
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Application publication date: 20130417 |