CN104783069A - Common buckwheat fine dried noodle and processing process thereof - Google Patents
Common buckwheat fine dried noodle and processing process thereof Download PDFInfo
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- CN104783069A CN104783069A CN201510216907.6A CN201510216907A CN104783069A CN 104783069 A CN104783069 A CN 104783069A CN 201510216907 A CN201510216907 A CN 201510216907A CN 104783069 A CN104783069 A CN 104783069A
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Abstract
The invention discloses a common buckwheat fine dried noodle and a processing process thereof. The common buckwheat fine dried noodle is prepared from common buckwheat powder, wheat powder, gluten powder, rice flour, mung bean powder and table salt. The processing process comprises the following steps: selecting raw materials and crushing part of auxiliary materials, pre-mixing according to a proportion after screening, spraying saline water and flour to obtain uniform flour floccules, curing the flour floccules, rolling for the first time, curing flour pieces, rolling for the second time, drying, cutting off, metering and packaging to obtain a fine dried noodle finished product. The common buckwheat fine dried noodle is high in common buckwheat powder content, has a food therapy value of supplementing vitamins, minerals and the like required by a human body, and solves the problems that the common buckwheat fine dried noodle is poor in toughness, difficult to process, easy to break during cooking, easy to gelatinize, rough in mouthfeel and the like, so that the palatability, the cooking performance and the appearance of the fine dried noodle are easier for a common consumer to accept.
Description
Technical field
The present invention relates to food processing field, particularly a kind of with sweet cherry roots powder be main material buckwheat noodle and processing technology.
Background technology
In the face of fast pace, the high pressure of the modern life, increasing crowd is in sub-health state, as diabetes, hypertension etc.And the bioflavonoid, vitamin and the various trace elements that contain in buckwheat and goods thereof, to above-mentioned health problem, there is unique food therapy value.Therefore, dried buckwheat noodle appears in fast-food.But due to buckwheat itself, sweet cherry roots powder poor adhesion, the dough resistance be made up of it is poor, and difficult processing is with shaping, and anti-the fractureing property difference of obtained vermicelli, easily broken bar in boiling process, easily sticks with paste soup, and mouthfeel is glued.
In prior art, by mixing wheat flour to improve processing characteristics and the toughness of dried buckwheat noodle in buckwheat.But the dried buckwheat noodle processed by the method, usually main take wheat flour as main material, and buckwheat content is low, greatly reduces its nutritive value.
Summary of the invention
The present invention proposes in order to the shortcoming overcoming above-mentioned prior art and exist, and its technical problem solved is to provide the processing technology of a kind of buckwheat content is high, nutritious, good toughness, easy-formation, mouthfeel are good buckwheat noodle and this buckwheat noodle.
For this reason, the invention provides a kind of buckwheat noodle, its formula by the percentage of gross weight is:
Sweet buckwheat powder: 50 ~ 75%
Wheat flour: 20 ~ 45%
Gluten: 2.0 ~ 8.0%
Ground rice: 1.0 ~ 3.0%
Salt: 0.5 ~ 3.0%
Mung bean flour: 0.5 ~ 1.5%
As a preferred version of buckwheat noodle of the present invention, its formula by the percentage of gross weight is:
Sweet buckwheat powder: 53%
Wheat flour: 38%
Gluten: 4.5%
Ground rice: 2.5%
Salt: 1.5%
Mung bean flour: 0.5%
The effect of each composition in batching: with sweet cherry roots powder for primary raw material, has certain food therapy value; High gluten wheat flour suitably can improve bond properties and the ductility of buckwheat; Gluten greatly can improve buckwheat and make the toughness after noodles and draftability; Ground rice has the feature of good thickening property and film forming, can improve mouthfeel and the outward appearance of buckwheat noodle, makes vermicelli than front delicate mouthfeel, smooth; Mung bean flour has very strong water imbibition, has good film forming, easily sticks with paste the defect of soup when improving buckwheat noodle boiling.
In buckwheat noodle of the present invention, sweet cherry roots powder content is high, has certain food therapy value, solves dried buckwheat noodle poor toughness, difficult processing simultaneously, easily broken bar, easily problem such as paste soup and coarse mouthfeel etc. during boiling.Its good palatability and outward appearance, more easily accept by vast ordinary consumer.
Present invention also offers a kind of technique of processing buckwheat noodle, comprising the following step:
(1) former, auxiliary material is selected:
Buckwheat quality requirements should meet Q/SWXS0008S;
Wheat albinism line requires to meet GB/T860 ~ 88;
Gluten quality requirements should meet GB/T21924 ~ 2008;
Edible salt quality requirements meets GB5461;
Quality of rice noodles requires: rice quality requirements being met GB1354, crosses 100 mesh sieves after crushed;
Mung bean flour quality requirements is: mung bean quality requirements being met GB10462, after decortication, pulverizing, crosses 100 mesh sieves.
(2) saline: the salt weighed up is added in dissolved salt tank, the drinking water injecting raw material gross weight 18 ~ 25% is stirred to abundant dissolving, standing 5min obtains common salt aqueous solution, is carried out controlling at 20 ~ 35 DEG C by brine temp by digital display temperature controller.
(3) and face: other the various powdery supplementary material batch mixers except salt taken by recipe requirements are mixed, mixed powder is crossed vibratory sieve, progressively dough mixing machine is added by elevator, the saline solution configured is sprayed under stirring, supplementary material adds rear continuation stirring 1 ~ 10min completely, obtains uniform surface wadding.
(4) slaking: gained face wadding is placed in steam ambient slaking 20 ~ 30min, gluten network is begun to take shape.
(5) once sheet is rolled: the face wadding after slaking is made through once rolling the dough sheet that thickness is 10 ~ 20mm.
(6) dough sheet proofs: by dough sheet send into proof device, leavening technical process comprises following 3 stages: 1. temperature controls at 30 ~ 35 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min; 2. temperature controls at 35 ~ 40 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min; 3. temperature controls at 32 ~ 37 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min.Proofed temperature, the humidity in region by control by stages, and regulate the speed of service to promote and proof effect, improve dough sheet quality.
(7) secondary rolls sheet, slitting: the dough sheet after proofing is sent into continuous calendar, is calendered to slitting after desired thickness step by step.
(8) dry: noodles through have one's hair trimmed and hanging strip after, enter Drying tunnel, continuous drying 5 ~ 6.5h, stoving process is divided into 3 stages: 1. predrying: temperature 20 ~ 25 DEG C, humidity 85 ~ 90%, and wind speed 1.0 ~ 1.2m/s, accounts for 15 ~ 20% of drying time; 2. trunk is dry: temperature 30 ~ 35 DEG C, humidity 70 ~ 80%, and wind speed 1.5 ~ 1.8m/s, accounts for 40 ~ 60% of drying time; 3. bone dry: temperature 20 ~ 25 DEG C, humidity 55 ~ 60%, wind speed 0.8 ~ 0.1m/s, accounts for 20 ~ 25% of drying time.According to thickness, the width of noodles, VFC is carried out to the temperature in each stage, humidity, drying time, reach the object that noodle quality improves, working (machining) efficiency increases.
(9) cut off, metering, packaging: according to finished product requirement, adopt reciprocal cutting knife to be cut off by dried vermicelli, make the noodles regularity that cuts out good, breakdown is few.By the noodles after cut-out after mechanical finishing, automatic gauge and packaging.
Described and face technique adopts temperature at the salt solution of 20 ~ 35 DEG C, and at this temperature, moisture movement is very fast, good with flour wellability, also can not Yin Wendu too high destruction gluten tissue, in warm water, add a certain proportion of salt, with salt solution and face, contribute to the formation of gluten network.With in the process of face, wadding a quilt with cotton in Keep agitation face, can strengthen water imbibition and the water-retaining property of mixed powder, and form even, stable network structure, improves viscosity and the toughness of dough.But need to draw attention to, mixing speed is unsuitable too fast, because speed is unfavorable for the formation of gluten network structure too soon on the contrary.
Described dough sheet proofs and adopts subregion stage by stage to control to proof condition, wherein: the first stage is the preparatory stage that dough sheet adapts to proof environment, second stage completes and thoroughly proofs, phase III is the preparatory stage entering following process, such stages process and dough sheet water content and thickness more suit dough sheet and proof mechanism, easily form stable gluten desmachyme.In addition, the process dough sheet of proofing is in lodge state, and ensure that positive and negative environment is consistent, humiture environment is homogeneous, thus optimizes further and proof effect, makes the vermicelli homogeneity produced good.
Generally speaking, buckwheat noodle of the present invention, add wheat flour, Gluten, ground rice, salt and mung bean flour as auxiliary material, improve viscosity and the toughness of sweet cherry roots powder, the while of making its processing characteristics improved, overcome dried buckwheat noodle coarse mouthfeel, the defect of easily broken bar, easily paste soup in boiling process.Add the food therapy value of its uniqueness, be more easily promoted in the market and approve.
Accompanying drawing explanation
Fig. 1 is flow sheet of the present invention.
Detailed description of the invention
Specific embodiment for buckwheat noodle of the present invention and processing technology is as follows:
Embodiment 1: the formula of buckwheat noodle by the percentage of gross weight is:
Sweet buckwheat powder: 55%
Wheat flour: 35%
Gluten: 3.0%
Ground rice: 3.0%
Salt: 2.5%
Mung bean flour: 1.5%
Take standard compliant supplementary material according to above-mentioned formula, added by salt in dissolved salt tank, the drinking water injecting supplementary material gross weight 20% is stirred to abundant dissolving, and standing 5min obtains common salt aqueous solution, is controlled to be 25 DEG C by brine temp by digital display temperature controller.Other the various powdery supplementary material batch mixers except salt taken by recipe requirements are mixed, mixed powder is crossed vibratory sieve, progressively dough mixing machine is added by elevator, the saline solution configured is sprayed under stirring, supplementary material adds rear continuation completely and stirs 10min, obtains uniform surface wadding.Gained face wadding being placed in steam ambient slaking 30min, gluten network is begun to take shape, then the face wadding after slaking being made through once rolling the dough sheet that thickness is 12mm.Dough sheet feeding is proofed device proof, leavening technical process comprises following 3 stages: 1. temperature 34 DEG C, humidity 85%, duration 10min; 2. temperature 38 DEG C, humidity 90%, duration 10min; 3. temperature 36 DEG C, humid control 85%, duration 8min.Dough sheet after proofing is sent into continuous calendar, is calendered to slitting after desired thickness step by step, noodles are through to have one's hair trimmed and after hanging strip, enter Drying tunnel, continuous drying 6.5h, stoving process divides 3 stages: 1. predrying: temperature 21 DEG C, humidity 85%, wind speed 1.0m/s, time 1.2h; 2. trunk is dry: temperature 32 DEG C, humidity 75%, wind speed 1.6m/s, time 3.8h; 3. bone dry: temperature 25 DEG C, humidity 55%, wind speed 0.5m/s, time 1.5h.Reciprocal cutting knife is adopted to be cut off by dried vermicelli, automatic gauge, packaging.
Embodiment 2: the formula of buckwheat noodle by the percentage of gross weight is:
Sweet buckwheat powder: 65%
Wheat flour: 25%
Gluten: 5.0%
Ground rice: 2.0%
Salt: 2.0%
Mung bean flour: 1.0%
Take standard compliant supplementary material according to above-mentioned formula, added by salt in dissolved salt tank, the drinking water injecting supplementary material gross weight 22% is stirred to abundant dissolving, and standing 5min obtains common salt aqueous solution, is controlled to be 30 DEG C by brine temp by digital display temperature controller.Other the various powdery supplementary material batch mixers except salt taken by recipe requirements are mixed, mixed powder is crossed vibratory sieve, progressively adds dough mixing machine by elevator, under stirring, spray into the saline solution configured, supplementary material adds rear continuation completely and stirs 8min, obtains uniform surface wadding.Gained face wadding being placed in steam ambient slaking 25min, gluten network is begun to take shape, then the face wadding after slaking being made through once rolling the dough sheet that thickness is 15mm.Dough sheet feeding is proofed device proof, leavening technical process comprises following 3 stages: 1. temperature 33 DEG C, humidity 80%, duration 7min; 2. temperature 38 DEG C, humidity 90%, duration 10min; 3. temperature 35 DEG C, humid control 82%, duration 5min.Dough sheet after proofing is sent into continuous calendar, is calendered to slitting after desired thickness step by step, noodles are through to have one's hair trimmed and after hanging strip, enter Drying tunnel, continuous drying 6h, stoving process divides 3 stages: 1. predrying: temperature 23 DEG C, humidity 85%, wind speed 1.1m/s, time 1h; 2. trunk is dry: temperature 33 DEG C, humidity 75%, wind speed 1.7m/s, time 3.5h; 3. bone dry: temperature 25 DEG C, humidity 55%, wind speed 0.5m/s, time 1.5h.Reciprocal cutting knife is adopted to be cut off by dried vermicelli, automatic gauge, packaging.
Embodiment 3: the formula of buckwheat noodle by the percentage of gross weight is:
Sweet buckwheat powder: 75%
Wheat flour: 12%
Gluten: 8.0%
Ground rice: 2.0%
Salt: 1.5%
Mung bean flour: 1.5%
Take standard compliant supplementary material according to above-mentioned formula, added by salt in dissolved salt tank, the drinking water injecting supplementary material gross weight 24% is stirred to abundant dissolving, and standing 5min obtains common salt aqueous solution, is controlled brine temp at 35 DEG C by digital display temperature controller.Other the various powdery supplementary material batch mixers except salt taken by recipe requirements are mixed, mixed powder is crossed vibratory sieve, progressively adds dough mixing machine by elevator, under stirring, spray into the saline solution configured, supplementary material adds rear continuation completely and stirs 5min, obtains uniform surface wadding.Gained face wadding being placed in steam ambient slaking 20min, gluten network is begun to take shape, then the face wadding after slaking being made through once rolling the dough sheet that thickness is 18mm.Dough sheet feeding is proofed device proof, leavening technical process comprises following 3 stages: 1. temperature 32 DEG C, humidity 80%, duration 5min; 2. temperature 38 DEG C, humidity 90%, duration 10min; 3. temperature 33 DEG C, humid control 80%, duration 5min.Dough sheet after proofing is sent into continuous calendar, is calendered to slitting after desired thickness step by step, noodles are through to have one's hair trimmed and after hanging strip, enter Drying tunnel, continuous drying 5h, stoving process divides 3 stages: 1. predrying: temperature 25 DEG C, humidity 85%, wind speed 1.2m/s, time 1h; 2. trunk is dry: temperature 34 DEG C, humidity 75%, wind speed 1.8m/s, time 3.5h; 3. bone dry: temperature 25 DEG C, humidity 55%, wind speed 0.5m/s, time 1.5h.Reciprocal cutting knife is adopted to be cut off by dried vermicelli, automatic gauge, packaging.
Above-mentionedly by reference to the accompanying drawings embodiments of the present invention to be explained in detail, but the present invention is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, can also make many variations to it.
Claims (7)
1. a buckwheat noodle, is characterized in that: the formula of described buckwheat noodle, by the percentage of gross weight is:
Sweet buckwheat powder: 50 ~ 75%
Wheat flour: 20 ~ 45%
Gluten: 2.0 ~ 8.0%
Ground rice: 1.0 ~ 3.0%
Salt: 0.5 ~ 3.0%
Mung bean flour: 0.5 ~ 1.5%.
2. buckwheat noodle according to claim 1, is characterized in that: the formula of described buckwheat noodle, by the percentage of gross weight is:
Sweet buckwheat powder: 53%
Wheat flour: 38%
Gluten: 4.5%
Ground rice: 2.5%
Salt: 1.5%
Mung bean flour: 0.5%.
3. the processing technology of buckwheat noodle according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) choose former, the auxiliary material that meet quality requirements, and take each former, auxiliary material by the formula of buckwheat noodle;
(2) add in dissolved salt tank by the salt weighed up, the drinking water injecting raw material gross weight 18 ~ 25% is stirred to abundant dissolving, and standing 5min obtains common salt aqueous solution, is carried out controlling at 20 ~ 35 DEG C by brine temp by digital display temperature controller;
(3) other the various powdery supplementary material batch mixers except salt taken by recipe requirements are mixed, mixed powder is crossed vibratory sieve, dough mixing machine is entered by elevator, the saline solution configured in step 2 is sprayed under stirring, supplementary material adds rear continuation stirring 1 ~ 10min completely, obtains uniform surface wadding;
(4) face of becoming reconciled in step 3 wadding is rolled sheet through slaking, once successively, dough sheet proofs, secondary rolls the homogeneous dough sheet that sheet obtains desired thickness;
(5) dough sheet obtained in step 4 is carried out slitting, oven dry, cut-out, metering and packaging successively.
4. the processing technology of buckwheat noodle according to claim 3, is characterized in that: in the supplementary material of described step (1), ground rice obtains by following technique: rice quality requirements being met GB1354, crosses 100 mesh sieves after crushed.
5. the processing technology of buckwheat noodle according to claim 3, is characterized in that: in the supplementary material of described step (1), mung bean flour obtains by following technique: mung bean quality requirements being met GB10462, after decortication, pulverizing, crosses 100 mesh sieves.
6. the processing technology of buckwheat noodle according to claim 3, it is characterized in that: the dough sheet leavening technical process of described step (3) comprises following 3 stages: 1. temperature controls at 30 ~ 35 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min; 2. temperature controls at 35 ~ 40 DEG C, humid control at 75-90%, duration 2 ~ 15min; 3. temperature controls at 32 ~ 37 DEG C, humid control at 75-90%, duration 2 ~ 15min; In described leavening technical process, sheet thickness is 10 ~ 20mm, and is in lodge state.
7. the processing technology of buckwheat noodle according to claim 3, it is characterized in that: the drying time of described step (3) is 5 ~ 6.5h, stoving process is divided into 3 stages: 1. predrying: temperature 20 ~ 25 DEG C, humidity 85 ~ 90%, wind speed 1.0 ~ 1.2m/s, accounts for 15 ~ 20% of drying time; 2. trunk is dry: temperature 30 ~ 35 DEG C, humidity 70 ~ 80%, and wind speed 1.5 ~ 1.8m/s, accounts for 40 ~ 60% of drying time; 3. bone dry: temperature 20 ~ 25 DEG C, humidity 55 ~ 60%, wind speed 0.8 ~ 0.1m/s, accounts for 20 ~ 25% of drying time.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095150A (en) * | 2017-06-20 | 2017-08-29 | 普定县明祥农产品加工专业合作社 | A kind of processing method of noodle prepared from buckwheat |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
| CN114403348A (en) * | 2022-02-28 | 2022-04-29 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
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| CN101933530A (en) * | 2009-06-30 | 2011-01-05 | 李文庆 | Process for making bread |
| CN102599207A (en) * | 2012-03-24 | 2012-07-25 | 青岛农业大学 | Method for controlling retrogradation of flour products |
| CN103445082A (en) * | 2013-08-29 | 2013-12-18 | 宁夏天瑞产业集团现代农业有限公司 | Compound fresh-keeping tartary buckwheat noodles and preparation method thereof |
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- 2015-04-30 CN CN201510216907.6A patent/CN104783069A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101444276A (en) * | 2008-11-29 | 2009-06-03 | 会宁县三利土特产有限公司 | Buckwheat noodle formula and preparation method thereof |
| CN101933530A (en) * | 2009-06-30 | 2011-01-05 | 李文庆 | Process for making bread |
| CN102599207A (en) * | 2012-03-24 | 2012-07-25 | 青岛农业大学 | Method for controlling retrogradation of flour products |
| CN103445082A (en) * | 2013-08-29 | 2013-12-18 | 宁夏天瑞产业集团现代农业有限公司 | Compound fresh-keeping tartary buckwheat noodles and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095150A (en) * | 2017-06-20 | 2017-08-29 | 普定县明祥农产品加工专业合作社 | A kind of processing method of noodle prepared from buckwheat |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
| CN114403348A (en) * | 2022-02-28 | 2022-04-29 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
| CN114403348B (en) * | 2022-02-28 | 2024-02-09 | 中原粮食集团多福多食品有限公司 | High-fiber buckwheat fine dried noodles and preparation method thereof |
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