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
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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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
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.
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| 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 |
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| 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 |
| 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 |
| 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 |
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