CN103478582A - Sweet buckwheat noodle formula and preparation method - Google Patents
Sweet buckwheat noodle formula and preparation method Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a sweet buckwheat noodle formula and a preparation method. According to the formula, sweet buckwheat noodles are prepared from sweet buckwheat, soybeans, water, lactic acid bacteria, edible baking soda, egg white powder and salt. The preparation method comprises the following steps: pre-treating the sweet buckwheat and the soybeans; wetly grinding and fermenting by the lactic acid bacteria; neutralizing pH (Potential of Hydrogen), drying, crushing and mixing uniformly; curing, squeezing and aging a dough; keeping wet and standing; conveying aged noodles into a slitting machine to slit for the first time; then, conveying the noodles into a steaming room; steaming for 10 minutes, and slitting again after the noodles are aged for the second time; and drying, cutting off and packaging. According to the formula disclosed by the invention, the problems of low content of flavonoid and poor mouthfeel of conventional sweet buckwheat noodles are solved; sweet buckwheat is germinated mainly and compounded with the soybeans so as to improve the eating and processing quality of buckwheat; in the preparation process, the soybeans are added into the germinated buckwheat, and after the buckwheat and the soybeans are ground wetly, the lactic acid bacteria can be adopted to ferment to improve the chewiness and the water-retaining property of flour, thus obtaining modified buckwheat powder. The sweet buckwheat noodles prepared by the method are low in production cost, simple in process and easy to produce and popularize and have wide market application prospect.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of sweet noodle prepared from buckwheat formula and preparation method.
Background technology
Buckwheat originates from China, and in " legendary god of farming's book " in B.C. 5th century, buckwheat being listed in is one of eight paddy.
Modern nutriology and medical research show, the health care of buckwheat is very outstanding, becomes in recent years the focus that research is paid close attention to.
Buckwheat is nutritious, and its seed is containing protein 7.94%～17.15%, fat 2.00%～3.64%, starch 67.45%～79.15%, cellulose 1.04%～1.33%.The protein content of Buckwheat flour is apparently higher than rice, millet, wheat, Chinese sorghum and corn flour.Buckwheat flour is containing 18 seed amino acids, and its amino acid forms the albumen that is near the mark, applicable mankind's full nutrition needs.Be different from general cereal crop all generally lack some must amino acid as lysine, methionine, tryptophan etc.
Japanese scholars research report: the nutrition balance index of buckwheat is 80～92 (wheat is 70, and rice is 50).The more important thing is, buckwheat contains the functional components such as abundant rutin, chiro-inositol, nicotinic acid.Rutin is the conventional medicament of control cardiovascular and cerebrovascular disease, and chiro-inositol can effectively reduce blood sugar as the para-insulin material; Thereby buckwheat have three fall function (hypoglycemic, reducing blood lipid, hypotensive) and anti-oxidant, strengthen the effects such as blood vessel elasticity, microelement-supplementing, anti-mattress anti-inflammatory, anti-cancer and inhibiting tumor.
But existing buckwheat product is mainly buckwheat and buckwheat, the buckwheat mouthfeel is poor, poor processability, and commercially available Buckwheat flour is the mixture of buckwheat and wheat flour, and take wheat flour as main, can not meet existing crowd's needs.
Summary of the invention
The purpose of the embodiment of the present invention is to provide a kind of sweet noodle prepared from buckwheat formula and preparation method, is intended to solve existing buckwheat product and is mainly buckwheat and buckwheat, and the buckwheat mouthfeel is poor, poor processability, the problem be of low nutritive value.
The embodiment of the present invention is achieved in that a kind of formula of sweet noodle prepared from buckwheat, and this sweet noodle prepared from buckwheat formula (by 1000 kilograms) comprises following composition:
900 kilograms, sweet buckwheat, soybean 1-15 kilogram, 30 kilograms～150 kilograms of lactic acid bacterias, 1 kilogram～50 kilograms of sodium bicarbonate(edible)s, egg-white powder 15-50 kilogram, salt 15-50 kilogram.
Another purpose of the embodiment of the present invention is to provide a kind of preparation method of sweet noodle prepared from buckwheat, and the preparation method of this sweet noodle prepared from buckwheat comprises the following steps:
The pretreatment of step 1, sweet buckwheat and soybean: sweet buckwheat shells, and impurity elimination is cleaned, and soaks, and sprouts, and the soybean impurity elimination, clean soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet buckwheat and soybean co-grinding, inoculation Lactobacillus plantarum and bulgaria lactobacillus fermentation;
Step 3, in and pH drying and crushing mix: in sodium bicarbonate(edible) and the fermentation buckwheat stick with paste pH to neutral, after adopting the cylinder drying drying, pulverized, with egg-white powder, salt and water, mix, put into dough mixing machine, by the 35-45% of material total amount, add water to mix thoroughly;
Step 4, the face piece of becoming reconciled are put into aging machine and are extruded thick bar, then put into extruding strings device and be extruded into filament, shear after arranging to send in aging chamber to be hung on frame, and moisturizing is standing;
Step 5, aging noodles are sent in banding machine and are carried out sending into the steaming room after itemize for the first time, and insulation 80-85 ℃, steam 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packing.
Further, in preparation method's step 1 of this sweet noodle prepared from buckwheat, the Germination Temperature of sweet buckwheat is 28～32 ℃, and sprouting humidity is 70%, and sprout time is 45～52h.
Further, the mixed proportion of sprouting sweet buckwheat and soybean in preparation method's step 2 of this sweet noodle prepared from buckwheat is 90:1, and the diameter of pulverizing the sweet buckwheat paste obtained is 0.1～0.3mm, and the moisture content of material that sweet buckwheat is stuck with paste is controlled at 50-100%.
Further, inoculation Lactobacillus plantarum and lactobacillus bulgaricus (the two ratio is 2:1～2) in preparation method's step 2 of this sweet noodle prepared from buckwheat, the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is 3～8% of buckwheat paste mass fraction, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
Further, in preparation method's step 4 of this sweet noodle prepared from buckwheat, the standing time of wetted surface bar moisturizing in aging chamber is 10-15 hour.
The formula of sweet noodle prepared from buckwheat provided by the invention is low for current sweet noodle prepared from buckwheat flavones content, mouthfeel is poor, add the problems such as a large amount of wheat flours, take and sprout sweet buckwheat as primary raw material, compound soybean, adopt the lactobacillus-fermented technology to carry out the buckwheat modification, promote buckwheat and eat and processing quality, develop the functional form buckwheat staple food flour of alternative wheat flour; Add appropriate soybean in preparation process in sprouting buckwheat, after wet-milling, adopt lactobacillus-fermented to improve biceps and the water-retaining property of flour, make the modification buckwheat, the sweet buckwheat of modification, egg-white powder, salt and water are mixed in right amount, after aging machine is extruded, extruding strings device is extruded into filament, shear to arrange, aging, dry, cut off, pack and form.The method cost of manufacture is low, and manufacture craft is simple and easy to affected, is convenient to promote, and has wide market application foreground.
The accompanying drawing explanation
Fig. 1 is the sweet noodle prepared from buckwheat preparation method flow chart that the embodiment of the present invention provides.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
The formula of the sweet noodle prepared from buckwheat that embodiments of the invention provide comprises following composition:
Sweet buckwheat, soybean, water, lactic acid bacteria, sodium bicarbonate(edible), egg-white powder, salt;
Fig. 1 shows sweet noodle prepared from buckwheat preparation method's provided by the invention flow process.For convenience of explanation, only show part related to the present invention.
As shown in Figure 1, another purpose of the embodiment of the present invention is to provide the preparation method of sweet noodle prepared from buckwheat, and the preparation method of this sweet noodle prepared from buckwheat comprises the following steps:
The pretreatment of step 1, sweet buckwheat and soybean: sweet buckwheat shells, and impurity elimination is cleaned, and soaks, and sprouts, and the soybean impurity elimination, clean soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet buckwheat and soybean co-grinding, inoculation Lactobacillus plantarum and bulgaria lactobacillus fermentation;
Step 3, in and pH drying and crushing mix: in sodium bicarbonate(edible) and the fermentation buckwheat stick with paste pH to neutral, after adopting the cylinder drying drying, pulverized, with egg-white powder, salt and water, mix, put into dough mixing machine, by the 35-45% of material total amount, add water to mix thoroughly;
Step 4, the face piece of becoming reconciled are put into aging machine and are extruded thick bar, then put into extruding strings device and be extruded into filament, shear after arranging to send in aging chamber to be hung on frame, and moisturizing is standing;
Step 5, aging noodles are sent in banding machine and are carried out sending into the steaming room after itemize for the first time, and insulation 80-85 ℃, steam 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packing.
As a prioritization scheme of the embodiment of the present invention, in preparation method's step 1 of this sweet noodle prepared from buckwheat, the Germination Temperature of sweet buckwheat is 28～32 ℃, and sprouting humidity is 70%, and sprout time is 45～52h.
A prioritization scheme as the embodiment of the present invention, the mixed proportion of sprouting sweet buckwheat and soybean in preparation method's step 2 of this sweet noodle prepared from buckwheat is 90:1, the diameter that the sweet buckwheat that pulverizing obtains is stuck with paste is 0.1～0.3mm, and the moisture content of material that sweet buckwheat is stuck with paste is controlled at 50-100%.
A prioritization scheme as the embodiment of the present invention, in preparation method's step 2 of this sweet noodle prepared from buckwheat, the ratio of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is 2:1～2, the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is 3～8%, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
As a prioritization scheme of the embodiment of the present invention, in preparation method's step 4 of this sweet noodle prepared from buckwheat, the standing time of wetted surface bar moisturizing in aging chamber is 10-15 hour.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
Embodiment mono-: sweet buckwheat is eaten face raw
1, by Lactobacillus plantarum, lactobacillus bulgaricus activation, go down to posterity, make mother culture, both are mixed with working stock culture in the ratio of 2:1;
2, soybean impurity elimination, cleaning, soaked overnight;
3, sweet buckwheat peeling, impurity elimination, soak and sprout, and temperature is 30 ℃, and humidity is 70%, and the time is 45h, and soybean mixes according to the weight 0.1-0.5% that sprouts sweet buckwheat;
4, the mixture defibrination that the 3rd step obtains, inoculate leavening prepared by the 1st step and fermented, add in proper amount of edible sodium bicarbonate and pH to neutral, drying and crushing;
5, add 1～3% egg-white powder, 0.3～0.8% Gluten, 1% salt to mix, and looking familiar chopping, cut off, pack.
Embodiment bis-, sweet dried buckwheat noodle bar
1, Lactobacillus plantarum, lactobacillus bulgaricus activation, add and make mother culture, and the 1:1 mixing makes working stock culture;
2, soybean impurity elimination, cleaning, soaked overnight;
3, sweet buckwheat peeling, impurity elimination, soak and sprout, and temperature is 30 ℃, and humidity is 70%, and the time is 50h, according to the part by weight of sprouting sweet buckwheat and soybean 90:1, mixes;
6, the mixture defibrination that the 3rd step obtains, inoculate leavening prepared by the 1st step and fermented, add in sodium bicarbonate(edible) and pH to neutral, drying and crushing;
4, add 1～3% egg-white powder, 0.2～0.6% composite phosphate, 1% salt to mix, and looking familiar chopping, cut off, pack.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. the formula of a sweet noodle prepared from buckwheat, is characterized in that, this sweet noodle prepared from buckwheat formula, by 1000 kilograms, comprises following composition:
900 kilograms, sweet buckwheat, soybean 1-15 kilogram, 30 kilograms～150 kilograms of lactic acid bacterias, 1 kilogram～50 kilograms of sodium bicarbonate(edible)s, 15～50 kilograms of egg-white powders, 15～50 kilograms of salt.
2. the preparation method of a sweet noodle prepared from buckwheat, is characterized in that, the preparation method of this sweet noodle prepared from buckwheat comprises the following steps:
The pretreatment of step 1, sweet buckwheat and soybean: sweet buckwheat shells, and impurity elimination is cleaned, and soaks, and sprouts, and the soybean impurity elimination, clean soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet buckwheat and soybean co-grinding, inoculation Lactobacillus plantarum and the fermentation of lactobacillus bulgaricus working stock culture;
Step 3, in and pH drying and crushing mix: in sodium bicarbonate(edible) and the fermentation buckwheat stick with paste pH to neutral, after adopting the cylinder drying drying, pulverized, with egg-white powder, salt and water, mix, put into dough mixing machine, by the 35-45% of material total amount, add water to mix thoroughly;
Step 4, the face piece of becoming reconciled are put into aging machine and are extruded thick bar, then put into extruding strings device and be extruded into filament, shear after arranging to send in aging chamber to be hung on frame, and moisturizing is standing;
Step 5, aging noodles are sent in banding machine and are carried out sending into the steaming room after itemize for the first time, and insulation 80-85 ℃, steam 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packing.
3. the preparation method of sweet noodle prepared from buckwheat as claimed in claim 2, is characterized in that, in preparation method's step 1 of this sweet noodle prepared from buckwheat, the Germination Temperature of sweet buckwheat is 28～32 ℃, and sprouting humidity is 70%, and sprout time is 45～52h.
4. the preparation method of sweet noodle prepared from buckwheat as claimed in claim 2, it is characterized in that, in preparation method's step 2 of this sweet noodle prepared from buckwheat, soybean accounts for the 1-15% of sweet buckwheat mass fraction, the diameter that the sweet buckwheat that pulverizing obtains is stuck with paste is 0.1～0.3mm, and the moisture content of material that sweet buckwheat is stuck with paste is controlled at 50-100%.
5. the preparation method of sweet noodle prepared from buckwheat as claimed in claim 2, it is characterized in that, inoculation Lactobacillus plantarum and lactobacillus bulgaricus (the two ratio is 2:1～2) in preparation method's step 2 of this sweet noodle prepared from buckwheat, the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is 3～8% of buckwheat paste mass fraction, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
6. the preparation method of sweet noodle prepared from buckwheat as claimed in claim 2, is characterized in that, in preparation method's step 4 of this sweet noodle prepared from buckwheat, the standing time of wetted surface bar moisturizing in aging chamber is 10-15 hour.
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| CN109953279A (en) * | 2019-03-15 | 2019-07-02 | 中国农业科学院农产品加工研究所 | The processing technology of miscellaneous bean noodle |
| CN113349332A (en) * | 2021-05-25 | 2021-09-07 | 四川省食品发酵工业研究设计院有限公司 | Method for manufacturing low-salt silver wire hollow noodles |
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