CN103125839A - Production method for buckwheat noodles - Google Patents
Production method for buckwheat noodles Download PDFInfo
- Publication number
- CN103125839A CN103125839A CN2011103931105A CN201110393110A CN103125839A CN 103125839 A CN103125839 A CN 103125839A CN 2011103931105 A CN2011103931105 A CN 2011103931105A CN 201110393110 A CN201110393110 A CN 201110393110A CN 103125839 A CN103125839 A CN 103125839A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- wheat flour
- noodles
- production method
- flour
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
The invention relates to noodles, in particular to buckwheat noodles. Pastry of the buckwheat noodles comprises wheat flour, vegetable oil, starch, edible salt, vital gluten and food additives. The buckwheat noodles are characterized in that the pastry further comprises buckwheat flour, wherein the weight percentage of the wheat flour is 30%, and the weight percentage of the buckwheat flour is 70%. The buckwheat instant noodles have the advantages of being low in gluten content and easy to digest, having the function of lowering blood glucose at the same time, and being suitable for patients suffering from diabetes.
Description
Technical field
The present invention relates to a kind of flour-made food.
Background technology
Contain abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc is abundanter than general cereal, and contains and enrich dietary fiber, is generally to make with extra care 10 times of rice.So buckwheat has good nutrition health-care functions.Buckwheat contains abundant vitamin E and soluble dietary fiber, also contains simultaneously nicotinic acid and rutin (rutin), and rutin has the human body blood fat of reduction and cholesterol, softening blood vessel, vision protection and the hemorrhage effect of the prevention cerebrovascular.The nicotinic acid composition that it contains can promote the metabolism of body, strengthens detoxification ability, also has the effect of the little blood vessel of expansion and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also is conducive to reduce serum cholesterol.The objective of the invention is that raw material abundance, production method are simple, easy to operate, instant.
A kind of production method of noodle prepared from buckwheat, its raw material is: the face cake comprises buckwheat, wherein, the percetage by weight of wheat flour and buckwheat is 30% wheat flour, 70% buckwheat.Production method is: percentage is that 30% wheat flour, 70% buckwheat sieve by weight, wheat flour after sieving mixes with batching, put into dough mixing machine, described batching is vegetable oil, starch, edible salt, Gluten, food additives and face, advance machine and go out noodles, air-cooled, oven dry, metering, finishing and packing, edible for people.
Claims (2)
1. the production method of a noodle prepared from buckwheat, it is characterized in that: the face cake comprises buckwheat, wherein, the percetage by weight of wheat flour and buckwheat is 30% wheat flour, 70% buckwheat.
2. the production method of a kind of noodle prepared from buckwheat according to claim 1, it is characterized in that: percentage is that 30% wheat flour, 70% buckwheat sieve by weight, wheat flour after sieving mixes with batching, put into dough mixing machine, described batching is vegetable oil, starch, edible salt, Gluten, food additives and face, advance machine and go out noodles, air-cooled, oven dry, metering, finishing and packing, edible for people.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103931105A CN103125839A (en) | 2011-12-02 | 2011-12-02 | Production method for buckwheat noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103931105A CN103125839A (en) | 2011-12-02 | 2011-12-02 | Production method for buckwheat noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125839A true CN103125839A (en) | 2013-06-05 |
Family
ID=48486786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103931105A Pending CN103125839A (en) | 2011-12-02 | 2011-12-02 | Production method for buckwheat noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125839A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418465A (en) * | 2016-10-09 | 2017-02-22 | 赤峰禾士营养食品科技有限公司 | Flour and preparation method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN106562205A (en) * | 2016-11-16 | 2017-04-19 | 江南大学 | Semi-dry buckwheat noodles and processing and preservation methods thereof |
| CN107509943A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Quality control of fried instant food preparation technology based on buckwheat |
-
2011
- 2011-12-02 CN CN2011103931105A patent/CN103125839A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509943A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Quality control of fried instant food preparation technology based on buckwheat |
| CN106418465A (en) * | 2016-10-09 | 2017-02-22 | 赤峰禾士营养食品科技有限公司 | Flour and preparation method thereof |
| CN106562205A (en) * | 2016-11-16 | 2017-04-19 | 江南大学 | Semi-dry buckwheat noodles and processing and preservation methods thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102232399B (en) | Quality improver for flour and minor cereal flour and using method thereof | |
| CN102132829A (en) | Processing method for miscellaneous grain bean noodles | |
| CN103461416A (en) | Highland barley enriched bread and preparation method thereof | |
| CN103271283B (en) | Sanqing noodles and preparation method thereof | |
| CN104137967A (en) | Oat premix powder | |
| Jiang et al. | Development of wheat bread added with insoluble dietary fiber from ginseng residue and effects on physiochemical properties, in vitro adsorption capacities and starch digestibility | |
| CN102940204A (en) | Multi-cereal staple food flour and production method thereof | |
| CN102657252B (en) | Selenium-enriched pumpkin bread and production method thereof | |
| CN105341105A (en) | Chinese yam and oat biscuits | |
| CN109315684A (en) | Two-component starch self-rising flour, two-component flour self-rising flour and preparation method thereof | |
| CN103125839A (en) | Production method for buckwheat noodles | |
| CN102440270A (en) | Nutritional healthcare premixed flour | |
| CN101040689A (en) | Daylily flower noodle and its making method | |
| RU2500109C1 (en) | Nutritive composition for rye-and-wheat crispy breads production | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN103461825A (en) | Dried buckwheat noodles and preparation method thereof | |
| Yuksel | Investigation of certain nutritional properties of noodle enriched with raw flaxseed | |
| CN105248598A (en) | Potato oat biscuit | |
| CN103070215A (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN103039847A (en) | Manufacturing method of taro buckwheat fine dried noodles | |
| RU2523492C1 (en) | Functional purpose bread production method | |
| CN102177931A (en) | Spinach noodles | |
| CN105475431A (en) | Crisp sweet potato biscuit | |
| CN102228066A (en) | Bread with low glycemic index (GI) and making method thereof | |
| KR20160142822A (en) | Wheat-based products in foods for the wheat intolerant |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130605 |