CN103478582B - A kind of sweet buckwheat noodle formula and preparation method - Google Patents
A kind of sweet buckwheat noodle formula and preparation method Download PDFInfo
- Publication number
- CN103478582B CN103478582B CN201310389850.0A CN201310389850A CN103478582B CN 103478582 B CN103478582 B CN 103478582B CN 201310389850 A CN201310389850 A CN 201310389850A CN 103478582 B CN103478582 B CN 103478582B
- Authority
- CN
- China
- Prior art keywords
- sweet cherry
- cherry roots
- noodles
- soybean
- buckwheat
- 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.)
- Active
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 39
- 240000008620 Fagopyrum esculentum Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000009472 formulation Methods 0.000 title abstract description 5
- 244000007021 Prunus avium Species 0.000 claims abstract description 60
- 235000010401 Prunus avium Nutrition 0.000 claims abstract description 60
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 230000032683 aging Effects 0.000 claims abstract description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000003020 moisturizing effect Effects 0.000 claims abstract description 7
- 238000001238 wet grinding Methods 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 230000008030 elimination Effects 0.000 claims description 10
- 238000003379 elimination reaction Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 4
- 230000004048 modification Effects 0.000 abstract description 4
- 238000012986 modification Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 229930003944 flavone Natural products 0.000 abstract description 2
- 150000002213 flavones Chemical class 0.000 abstract description 2
- 235000011949 flavones Nutrition 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 abstract 3
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- CDAISMWEOUEBRE-UHFFFAOYSA-N inositol Chemical compound OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 4
- 238000012913 prioritisation Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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 kind of sweet buckwheat noodle formula and preparation method, fill a prescription as sweet cherry roots, soybean, water, lactic acid mattress, sodium bicarbonate(edible), egg-white powder, salt; Preparation method's step is: the pretreatment of sweet cherry roots and soybean, wet-milling and lactobacillus-fermented, in and pH and drying and crushing mixing, face block slaking wire squeeze is aging and moisturizing standing, aging noodles send into steaming room after sending in banding machine and carrying out first time itemize, steam 10 minutes and carry out secondary aging after itemize again; Drying, cut-out, packaging.The present invention's formula solves the problem that sweet cherry roots noodles flavones content is low, mouthfeel is poor, and to sprout sweet cherry roots, compound soybean, promotes buckwheat and eat and processing quality; In sprouting buckwheat, add soybean in preparation process, adopt lactobacillus-fermented to improve biceps and the water-retaining property of flour after wet-milling, obtained modification buckwheat.The method cost of manufacture is low, and technique is simple and easy to affected, is convenient to promote, and has wide market application foreground.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of sweet buckwheat noodle formula and preparation method.
Background technology
Buckwheat originates from China, and being listed in by buckwheat in " legendary god of farming's book " in B.C. 5th century is one of eight paddy.
Modern nutriology and medical research show, the health care of buckwheat is very outstanding, become the focus that research is paid close attention in recent years.
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, and is applicable to 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 para-insulin material; Thus 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, and buckwheat mouthfeel is poor, poor processability, and commercially available Buckwheat flour is the mixture of buckwheat and wheat flour, and based on wheat flour, existing crowd's needs can not be met.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of sweet buckwheat noodle formula and preparation method, and be intended to solve existing buckwheat product and be mainly buckwheat and buckwheat, 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 cherry roots noodles, and this sweet buckwheat noodle formula (by 1000 kilograms) comprises following composition:
Sweet cherry roots 900 kilograms, soybean 1-15 kilogram, lactic acid bacteria 30 kilograms ~ 150 kilograms, sodium bicarbonate(edible) 1 kilogram ~ 50 kilograms, egg-white powder 15-50 kilogram, salt 15-50 kilogram.
Another object of the embodiment of the present invention is the preparation method providing a kind of sweet cherry roots noodles, and the preparation method of these sweet cherry roots noodles comprises the following steps:
The pretreatment of step one, sweet cherry roots and soybean: sweet cherry roots shells, impurity elimination, cleaning, soaks, and sprouts, soybean impurity elimination, cleaning, soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet cherry roots and soybean co-grinding, inoculation Lactobacillus plantarum and bulgaria lactobacillus fermentation;
Step 3, in and pH drying and crushing mixing: in sodium bicarbonate(edible) and fermentation buckwheat stick with paste pH to neutral, after adopting cylinder drying drying, pulverize, mix with egg-white powder, salt and water, put into dough mixing machine, add water by the 35-45% of material total amount and mix thoroughly;
Step 4, the face block 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 to send into after arranging to be hung on frame in aging chamber, and moisturizing leaves standstill;
Step 5, aging noodles are sent into after sending in banding machine and carrying out first time itemize and are steamed room, and insulation 80-85 DEG C, steams 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packaging.
Further, in preparation method's step one of these sweet cherry roots noodles, the Germination Temperature of sweet cherry roots is 28 ~ 32 DEG C, and sprouting humidity is 70%, and sprout time is 45 ~ 52h.
Further, the mixed proportion sprouting sweet cherry roots and soybean in preparation method's step 2 of these sweet cherry roots noodles is 90:1, and the diameter pulverizing the sweet cherry roots paste obtained is 0.1 ~ 0.3mm, and the moisture content of material that sweet cherry roots is stuck with paste controls at 50-100%.
Further, Lactobacillus plantarum and lactobacillus bulgaricus (the two ratio is 2:1 ~ 2) is inoculated in preparation method's step 2 of these sweet cherry roots noodles, the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is that 3 ~ 8% of mass fraction stuck with paste by buckwheat, fermentation temperature is 37 DEG C, and fermentation time is 12 ~ 24 hours.
Further, in preparation method's step 4 of this sweet cherry roots noodles, the wetted surface bar time that moisturizing leaves standstill in aging chamber is 10-15 hour.
The formula of sweet cherry roots noodles provided by the invention is low for current sweet cherry roots noodles flavones content, mouthfeel is poor, add the problems such as a large amount of wheat flours, to sprout sweet cherry roots for primary raw material, compound soybean, lactobacillus-fermented technology is adopted to carry out buckwheat modification, promote buckwheat to eat and processing quality, develop the functional form buckwheat staple food flour of alternative wheat flour; In sprouting buckwheat, appropriate soybean is added in preparation process, after wet-milling, lactobacillus-fermented is adopted to improve biceps and the water-retaining property of flour, obtained modification buckwheat, modification sweet cherry roots powder, egg-white powder, salt and water are mixed in right amount, after aging machine is extruded, extruding strings device is extruded into filament, shear arrange, aging, dry, cut off, pack 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.
Accompanying drawing explanation
Fig. 1 is the sweet cherry roots noodle making Preparation Method flow chart that the embodiment of the present invention provides.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, 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, be not intended to limit the present invention.
The formula of the sweet cherry roots noodles that embodiments of the invention provide comprises following composition:
Sweet cherry roots, soybean, water, lactic acid bacteria, sodium bicarbonate(edible), egg-white powder, salt;
Fig. 1 shows the flow process of sweet cherry roots noodle making Preparation Method provided by the invention.For convenience of explanation, illustrate only part related to the present invention.
As shown in Figure 1, another object of the embodiment of the present invention is the preparation method providing sweet cherry roots noodles, and the preparation method of these sweet cherry roots noodles comprises the following steps:
The pretreatment of step one, sweet cherry roots and soybean: sweet cherry roots shells, impurity elimination, cleaning, soaks, and sprouts, soybean impurity elimination, cleaning, soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet cherry roots and soybean co-grinding, inoculation Lactobacillus plantarum and bulgaria lactobacillus fermentation;
Step 3, in and pH drying and crushing mixing: in sodium bicarbonate(edible) and fermentation buckwheat stick with paste pH to neutral, after adopting cylinder drying drying, pulverize, mix with egg-white powder, salt and water, put into dough mixing machine, add water by the 35-45% of material total amount and mix thoroughly;
Step 4, the face block 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 to send into after arranging to be hung on frame in aging chamber, and moisturizing leaves standstill;
Step 5, aging noodles are sent into after sending in banding machine and carrying out first time itemize and are steamed room, and insulation 80-85 DEG C, steams 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packaging.
As a prioritization scheme of the embodiment of the present invention, in preparation method's step one of these sweet cherry roots noodles, the Germination Temperature of sweet cherry roots is 28 ~ 32 DEG C, and sprouting humidity is 70%, and sprout time is 45 ~ 52h.
As a prioritization scheme of the embodiment of the present invention, the mixed proportion sprouting sweet cherry roots and soybean in preparation method's step 2 of these sweet cherry roots noodles is 90:1, the diameter pulverizing the sweet cherry roots paste obtained is 0.1 ~ 0.3mm, and the moisture content of material that sweet cherry roots is stuck with paste controls at 50-100%.
As a prioritization scheme of the embodiment of the present invention, the ratio inoculating Lactobacillus plantarum and lactobacillus bulgaricus in preparation method's step 2 of these sweet cherry roots noodles is 2:1 ~ 2, the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is 3 ~ 8%, fermentation temperature is 37 DEG C, 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 these sweet cherry roots noodles, the wetted surface bar time that moisturizing leaves standstill 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 one: sweet cherry roots fresh noodle
1, by Lactobacillus plantarum, lactobacillus bulgaricus activation, go down to posterity, obtained mother culture, both are mixed with working stock culture in the ratio of 2:1;
2, soybean impurity elimination, cleaning, soaked overnight;
3, sweet cherry roots peeling, impurity elimination, soak and sprout, temperature is 30 DEG C, and humidity is 70%, and the time is 45h, and soybean is according to the weight 0.1-0.5% mixing of sprouting sweet cherry roots;
4, the mixture defibrination of the 3rd step acquisition, leavening prepared by inoculation the 1st step ferments, and adds in proper amount of edible sodium bicarbonate and pH extremely neutrality, drying and crushing;
5,1 ~ 3% egg-white powder, 0.3 ~ 0.8% Gluten, 1% salt mixing is added, and looking familiar chopping, cut off, pack.
Embodiment two, sweet cherry roots vermicelli bar
1, Lactobacillus plantarum, lactobacillus bulgaricus activation, add obtained mother culture, the obtained working stock culture of 1:1 mixing;
2, soybean impurity elimination, cleaning, soaked overnight;
3, sweet cherry roots peeling, impurity elimination, soak and sprout, temperature is 30 DEG C, and humidity is 70%, and the time is 50h, according to the part by weight mixing of sprouting sweet cherry roots and soybean 90:1;
6, the mixture defibrination of the 3rd step acquisition, leavening prepared by inoculation the 1st step ferments, and adds in sodium bicarbonate(edible) and pH extremely neutrality, drying and crushing;
4,1 ~ 3% egg-white powder, 0.2 ~ 0.6% composite phosphate, 1% salt mixing is added, 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 amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. sweet cherry roots noodles, is characterized in that, this sweet buckwheat noodle formula, by 1000 kilograms, comprise following composition:
Sweet cherry roots 900 kilograms, soybean 1-15 kilogram, lactic acid bacteria 30 kilograms ~ 150 kilograms, sodium bicarbonate(edible) 1 kilogram ~ 50 kilograms, egg-white powder 15 ~ 50 kilograms, salt 15 ~ 50 kilograms;
The preparation method of these sweet cherry roots noodles comprises the following steps:
The pretreatment of step one, sweet cherry roots and soybean: sweet cherry roots shells, impurity elimination, cleaning, soaks, and sprouts, soybean impurity elimination, cleaning, soaked overnight;
Step 2, wet-milling and lactobacillus-fermented: sprout sweet cherry roots and soybean co-grinding, inoculation Lactobacillus plantarum and the fermentation of lactobacillus bulgaricus working stock culture;
Step 3, in and pH drying and crushing mixing: in sodium bicarbonate(edible) and fermentation buckwheat stick with paste pH to neutral, after adopting cylinder drying drying, pulverize, mix with egg-white powder, salt and water, put into dough mixing machine, add water by the 35-45% of material total amount and mix thoroughly;
Step 4, the face block 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 to send into after arranging to be hung on frame in aging chamber, and moisturizing leaves standstill;
Step 5, aging noodles are sent into after sending in banding machine and carrying out first time itemize and are steamed room, and insulation 80-85 DEG C, steams 10 minutes; Then by the noodles after steaming according to step 4 carry out secondary aging after itemize again; Drying, cut-out, packaging;
In preparation method's step one of these sweet cherry roots noodles, the Germination Temperature of sweet cherry roots is 28 ~ 32 DEG C, and sprouting humidity is 70%, and sprout time is 45 ~ 52h;
In preparation method's step 2 of these sweet cherry roots noodles, soybean accounts for the 1-15% of sweet cherry roots mass fraction, and the diameter pulverizing the sweet cherry roots paste obtained is 0.1 ~ 0.3mm, and the moisture content of material that sweet cherry roots is stuck with paste controls at 50-100%;
The ratio inoculating Lactobacillus plantarum and lactobacillus bulgaricus in preparation method's step 2 of these sweet cherry roots noodles is 2: (1 ~ 2), the total amount of inoculation Lactobacillus plantarum and lactobacillus bulgaricus is that 3 ~ 8% of mass fraction stuck with paste by buckwheat, fermentation temperature is 37 DEG C, and fermentation time is 12 ~ 24 hours;
In preparation method's step 4 of these sweet cherry roots noodles, the wetted surface bar time that moisturizing leaves standstill in aging chamber is 10-15 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310389850.0A CN103478582B (en) | 2013-08-27 | 2013-08-27 | A kind of sweet buckwheat noodle formula and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310389850.0A CN103478582B (en) | 2013-08-27 | 2013-08-27 | A kind of sweet buckwheat noodle formula and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478582A CN103478582A (en) | 2014-01-01 |
| CN103478582B true CN103478582B (en) | 2016-03-02 |
Family
ID=49819444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310389850.0A Active CN103478582B (en) | 2013-08-27 | 2013-08-27 | A kind of sweet buckwheat noodle formula and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478582B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN106722177A (en) * | 2016-11-18 | 2017-05-31 | 成都锦汇科技有限公司 | A kind of lactobacillus-fermented noodles and preparation method thereof |
| CN106578913A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Preparation method for hollow noodle |
| CN106666415A (en) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | Lactobacillus fermented noodle and preparation method thereof |
| CN107684024A (en) * | 2017-08-30 | 2018-02-13 | 安徽省雷氏农业科技有限公司 | A kind of alga vermicelli and preparation method thereof |
| CN109527388A (en) * | 2019-01-10 | 2019-03-29 | 河南工业大学 | A kind of lactobacillus-fermented draws the preparation method of noodles |
| 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 |
| CN113349332B (en) * | 2021-05-25 | 2022-09-20 | 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007181447A (en) * | 2006-01-05 | 2007-07-19 | Yoshitaka Ito | Buckwheat noodle enriched in ingredient and method for producing the same |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| JP4604174B2 (en) * | 2004-02-05 | 2010-12-22 | 独立行政法人農業・食品産業技術総合研究機構 | Fermented buckwheat food and production method thereof |
| CN102783601A (en) * | 2012-06-05 | 2012-11-21 | 舒兰市天永有机食品基地有限责任公司 | Buckwheat fresh noodle and preparation method thereof |
| CN103125919A (en) * | 2011-11-30 | 2013-06-05 | 曹松和 | Blood glucose reducing noodle flour |
-
2013
- 2013-08-27 CN CN201310389850.0A patent/CN103478582B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4604174B2 (en) * | 2004-02-05 | 2010-12-22 | 独立行政法人農業・食品産業技術総合研究機構 | Fermented buckwheat food and production method thereof |
| JP2007181447A (en) * | 2006-01-05 | 2007-07-19 | Yoshitaka Ito | Buckwheat noodle enriched in ingredient and method for producing the same |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| CN103125919A (en) * | 2011-11-30 | 2013-06-05 | 曹松和 | Blood glucose reducing noodle flour |
| CN102783601A (en) * | 2012-06-05 | 2012-11-21 | 舒兰市天永有机食品基地有限责任公司 | Buckwheat fresh noodle and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 发酵法应用于荞麦改性的研究;张吉文;《中国优秀硕士学位论文全文数据库-农业科技辑》;20111205(第12期);第1-38页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478582A (en) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478582B (en) | A kind of sweet buckwheat noodle formula and preparation method | |
| CN103110060B (en) | A kind of preparation method of highland barley broad bean vermicelli | |
| CN105594811B (en) | A kind of no seitan cassava nutrient biscuit and preparation method thereof | |
| CN103621813A (en) | Fermented meat goose feed | |
| CN106260789A (en) | A kind of environment-friendly type is without fish flour penaeus vannamei boone feed | |
| CN103875965B (en) | A kind of growth promotion soft-shelled turtle feed and preparation method thereof | |
| CN103704495A (en) | Composite forage for improving broiler chicken growth performance | |
| CN103875960A (en) | Ecological turtle feed and preparation method thereof | |
| CN105815376A (en) | Gluten-free germinated brown rice and soybean bread and making method thereof | |
| CN110101001A (en) | A kind of 3D- whole wheat powder producing method and application | |
| CN103478552B (en) | Sweet buckwheat staple food flour and production method thereof | |
| CN103875966B (en) | A kind of young soft-shelled turtle feed and preparation method thereof | |
| CN103689249A (en) | Broiler feed containing jujube bark | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN107156468A (en) | A kind of feed for being used to cultivate beef cattle | |
| CN105231271B (en) | An a kind of nutrition and health care sorghum steamed bread of corn and its processing method | |
| CN104351646A (en) | Nutrition and health sorghum noodle and production method thereof | |
| CN103392763A (en) | Waxy corn bread and making method thereof | |
| CN104397588A (en) | Dried noodles containing broussonetia papyrifera leaves and preparation method thereof | |
| CN105285369A (en) | Cattle feed for production of high quality beef and preparation method thereof, | |
| CN104082580A (en) | Good-palatability compound goose feed and preparing method of good-palatability compound goose feed | |
| CN107712482A (en) | Leech feed | |
| CN109303097A (en) | A kind of cake-sandwiched coarse cereals bread and preparation method thereof | |
| CN107410717A (en) | A kind of cattle feed formula and preparation method thereof | |
| CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |