CN104543749A - Method for processing dried buckwheat noodles - Google Patents

Abstract

The invention discloses a method for processing dried buckwheat noodles. The method comprises the following steps: (1) selection of raw materials, wherein the quality requirement for wheat flour is: hard winter wheat flour meets a standard of extra grade I, the content of wet gluten is more than 35%, and the content of crude protein is more than 12.5%; and the quality requirement for buckwheat flour is: crude protein is more than 12.5%, ash is less than or equal to 1.5%, and water is less than or equal to 14%; (2) pre-gelatinization, comprising the steps of placing weighed buckwheat flour into a steaming-stirring machine, feeding steam while stirring, controlling the amount and temperature of steam and steaming time to ensure that the buckwheat flour is gelatinized fully, wherein the moistening water amount for the gelatinization is about 50% and the gelatinization time is 10 minutes; (3) kneading of dough, comprising the steps of pre-mixing wheat flour and a compound additive fully and adding the mixture into the pre-gelatinized buckwheat flour, fully stirring the mixture with tap water of about 30 DEG C, and regulating the water content to 28.7% to 30%, wherein the dough kneading time is about 25 minutes; (4) aging, comprising the step of placing the kneaded dough into an ager for aging for about 20 minutes; (5) drying, comprising the steps of controlling a drying room to ensure that the temperature is about 18 to 26 DEG C and the relative humidity is 80% to 86%, raising the temperature to 37 to 39 DEG C, controlling the relative humidity to be about 60%, and finally cooling at a low temperature.

Description

A kind of processing method of dried buckwheat noodle

Technical field

The present invention relates to a kind of food-processing method, particularly a kind of processing method of dried buckwheat noodle, belongs to food processing technology field.

Background technology

If it is tough that vermicelli are a kind of thin hair, pure white light, and resistance toly to deposit, the manual wheaten food of resistant to cook, have round and thin, also have wide and flat, principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; Divide by the kind of auxiliary material and have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout that staple food type, flavor type, auxotype, health etc. develop jointly.Vermicelli because mouthfeel is good, instant, price vermicelli are low, be easy to storage, be one of main wheaten food of liking of people always.

Summary of the invention

The present invention is based on existing vermicelli processing method, adopt the principles of science of novelty, propose a kind of processing method of dried buckwheat noodle, vermicelli resistant to cook, chewiness after its processing, taste is better.

The technical scheme that the present invention solves the employing of its technical problem is: a kind of processing method of dried buckwheat noodle, and its food-processing method adopts following steps to realize.

(1) raw material is selected: wheat flour requires that quality is: hard winter wheat powder reaches special primary standard, and wet gluten content reaches more than 35%, gross protein value more than 12.5%.Buckwheat requires that quality is: crude protein " 12.5%, ash content≤1.5%, moisture≤14%, fineness degree is all can cross GB30 bolting silk, contrary with the requirement in wheat flour " Fu Cang " (namely storing) 2-4 week, buckwheat will with processing, and the resting period is advisable to be no more than 2 weeks.The dried buckwheat noodle taste of such production is dense.(2) pre-gelatinized: the buckwheat weighed up is put people and steam and to mix in machine logical steam while stirring, control steam, quantity of steam temperature and logical vapour time, make the abundant gelatinization of buckwheat, the general gelatinization profit water yield is about 50%, gelatinization time 10 minutes.(3) and face: by joining in the buckwheat of pre-gelatinized after wheat flour and the abundant premix of compound additive, fully mix and stir with the running water of about 30 DEG C, water content to 28.7%-30% is regulated, Mixing time about 25 minutes.

(4) slaking: dough puts people's ager slaking about 20 minutes after becoming reconciled.

(5) dry: controlling drying chamber temperature is 18-26 DEG C, and relative humidity is 80%-86%, is then warming up to 37-39 DEG C, control relative humidity about 60% and carry out sub-cooled.

Beneficial effect of the present invention: the processing method of a kind of dried buckwheat noodle that the present invention proposes, its methodological science is reasonable, simple to operate, conservation, and greatly saves labour, the vermicelli resistant to cook after processing, chewiness, and taste is better, has larger promotional value.

Detailed description of the invention

Below in conjunction with instantiation, the invention will be further described.

A processing method for dried buckwheat noodle, its food-processing method adopts following steps to realize.

(1) raw material is selected: wheat flour requires that quality is: hard winter wheat powder reaches special primary standard, and wet gluten content reaches more than 35%, gross protein value more than 12.5%.Buckwheat requires that quality is: crude protein " 12.5%, ash content≤1.5%, moisture≤14%, fineness degree is all can cross GB30 bolting silk, contrary with the requirement in wheat flour " Fu Cang " (namely storing) 2-4 week, buckwheat will with processing, and the resting period is advisable to be no more than 2 weeks.The dried buckwheat noodle taste of such production is dense.(2) pre-gelatinized: the buckwheat weighed up is put people and steam and to mix in machine logical steam while stirring, control steam, quantity of steam temperature and logical vapour time, make the abundant gelatinization of buckwheat, the general gelatinization profit water yield is about 50%, gelatinization time 10 minutes.(3) and face: by joining in the buckwheat of pre-gelatinized after wheat flour and the abundant premix of compound additive, fully mix and stir with the running water of about 30 DEG C, water content to 28.7%-30% is regulated, Mixing time about 25 minutes.

(4) slaking: dough puts people's ager slaking about 20 minutes after becoming reconciled.

(5) dry: controlling drying chamber temperature is 18-26 DEG C, and relative humidity is 80%-86%, is then warming up to 37-39 DEG C, control relative humidity about 60% and carry out sub-cooled.

Claims (1)

1. a processing method for dried buckwheat noodle, is characterized in that: described food-processing method adopts following steps to realize:

(1) raw material is selected: wheat flour requires that quality is: hard winter wheat powder reaches special primary standard, wet gluten content reaches more than 35%, gross protein value more than 12.5%, and buckwheat requires that quality is: crude protein " 12.5%, ash content≤1.5%, moisture≤14%; (2) pre-gelatinized: the buckwheat weighed up is put people and steam and to mix in machine logical steam while stirring, control steam, quantity of steam temperature and logical vapour time, make the abundant gelatinization of buckwheat, the general gelatinization profit water yield is about 50%, gelatinization time 10 minutes; (3) and face: by joining in the buckwheat of pre-gelatinized after wheat flour and the abundant premix of compound additive, fully mix and stir with the running water of about 30 DEG C, water content to 28.7%-30% is regulated, Mixing time about 25 minutes;

(4) slaking: dough puts people's ager slaking about 20 minutes after becoming reconciled;

(5) dry: controlling drying chamber temperature is 18-26 DEG C, and relative humidity is 80%-86%, is then warming up to 37-39 DEG C, control relative humidity about 60% and carry out sub-cooled.