CN106551254A - A kind of dried buckwheat noodle and preparation method thereof - Google Patents
A kind of dried buckwheat noodle and preparation method thereof Download PDFInfo
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- CN106551254A CN106551254A CN201510620525.XA CN201510620525A CN106551254A CN 106551254 A CN106551254 A CN 106551254A CN 201510620525 A CN201510620525 A CN 201510620525A CN 106551254 A CN106551254 A CN 106551254A
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Abstract
The invention discloses a kind of dried buckwheat noodle and preparation method thereof, the dried buckwheat noodle formula is：Wheat flour 40-60 parts, Fagopyrum esculentum Moench powder 30-20 parts, edible salt 0.2-2 parts；Dried buckwheat noodle Jing Fagopyrum esculentum Moench powder steams pre-gelatinized, weighing, sieve powder, dough-making powder, dough rest, tabletting, cutting, hanging strip, drying, customized cut-off and obtains finished product.The dried buckwheat noodle of the present invention is in good taste, it is easy to which in commercial production, and product, Fagopyrum esculentum Moench content is high, ensure that the nutritive value of dried buckwheat noodle.
Description
Technical field
The invention belongs to cereal product, specially a kind of dried buckwheat noodle and preparation method thereof.
Background technology
With the growth in the living standard of modern people, to the nutritional requirement of diet also more and more higher, the food that Semen Fagopyri Esculenti is enriched as a kind of nutritive value, increasingly liked by masses.Some of Semen Fagopyri Esculenti flavone component have antibacterial, antiinflammatory, cough-relieving, relieving asthma, the effect of eliminating the phlegm, therefore, Semen Fagopyri Esculenti has the laudatory title of " antiinflammatory grain ", and these compositions also have the hypoglycemic effect of drop in addition；The nicotinic acid composition that Semen Fagopyri Esculenti contains can promote the metabolism of body, strengthen detoxification ability, the effect also with expansion thin vessels and reduction blood cholesterol levels；It is abundanter than general corn containing trace element such as abundant lysine composition, ferrum, manganese, zinc in buckwheat protein, and containing abundant dietary fiber, be 10 times of typically refined rice, so Semen Fagopyri Esculenti has good nutrition health-care functions；Semen Fagopyri Esculenti contains abundant Vitamin E and water soluble dietary fiber, while also containing nicotinic acid and rutin (globulariacitrin), rutin plays the role of to reduce human body blood fat and cholesterol, vessel softening, protection vision and prevention cerebrovascular hemorrhage.
But, the characteristics of due to Semen Fagopyri Esculenti itself, easily there is broken strip phenomenon in not easy processing, fine dried noodles, and yield rate is relatively low, and mouthfeel is nor especially good, therefore how by special formula and processing technique come to make noodle prepared from buckwheat be to need the technical barrier for overcoming.
The content of the invention
To solve above-mentioned technical problem, the invention provides a kind of in good taste, it is easy to industrial dried buckwheat noodle.Its formula is as follows：
Wheat flour 40-60 parts
Fagopyrum esculentum Moench powder 30-20 parts
0.2-2 parts of edible salt；
60 parts of wheat flour
Fagopyrum esculentum Moench powder 18-32 parts
0.2-3 parts of edible salt.
Dried buckwheat noodle Jing Fagopyrum esculentum Moench powder steams pre-gelatinized, weighing, sieve powder, dough-making powder, dough rest, tabletting, cutting, hanging strip, drying, customized cut-off and obtains finished product.
The present invention has the advantages and positive effects that：
The dried buckwheat noodle of the present invention is in good taste, it is easy to which in commercial production, and product, Fagopyrum esculentum Moench content is high, ensure that the nutritive value of dried buckwheat noodle.
Specific embodiment
With reference to embodiment, the invention will be further described, but cannot function as the restriction of the present invention.
Embodiment one：
A kind of dried buckwheat noodle, its formula are as follows：
60 parts of wheat flour
Fagopyrum esculentum Moench powder 18-32 parts
0.2-3 parts of edible salt
The manufacture method of the dried buckwheat noodle is comprised the following steps that：
（1）Fagopyrum esculentum Moench powder is divided and is steamed in square position 20-30 minutes, breaks up and fully dry in the air cool after taking-up；
（2）Supplementary material weighing is finished by recipe requirements standby；
（3）Edible salt is added the softened water that raw material weight 12-20% is injected in dissolved salt tank, stirring obtain saline solution after standing 2 minutes standby to fully dissolving in 2 minutes；
（4）Wheat flour is crossed into vibrosieve, dough mixing machine is entered by elevator；
（5）The cool Fagopyrum esculentum Moench powder that fully dried in the air is put in dough mixing machine 2 minutes dry-mixed with wheat flour, is sprayed into saline solution continuation high-speed stirred and is obtained evengranular dough after 10 minutes；
（6）The dough become reconciled is sent into into aging machine, ripening carried out tabletting after 30 minutes；
（7）Continuous calendar is sent in dough sheet superposition by two panels Jing after tabletting, is calendered to desired thickness cutting step by step；
（8）Noodles dry 1-3 hours Jing hanging strip and after having one's hair trimmed into Drying tunnel；
（9）Require to cut off dried fine dried noodles according to finished product, obtain finished product fine dried noodles.
Technical scheme is described by specific embodiment.Those skilled in the art can use for reference the links such as the appropriate feed change of present disclosure, process conditions to realize corresponding other purposes, its correlation changes all without departing from present disclosure, all similar replacements and change are apparent to those skilled in the art, are considered as being included within the scope of the present invention.
Claims (3)
1. a kind of dried buckwheat noodle, it is characterised in that：The formula of the dried buckwheat noodle is as follows：0.2-2 parts of wheat flour 40-60 part Fagopyrum esculentum Moench powder 30-20 parts edible salt.
2. a kind of dried buckwheat noodle according to claim 1, it is characterised in that：The formula of the dried buckwheat noodle is as follows：60 parts of wheat flour, Fagopyrum esculentum Moench powder 18-32 parts, 0.2-3 parts of edible salt.
3. the preparation method of a kind of dried buckwheat noodle described in any one of claim 1-2, it is characterised in that：Comprise the steps：
Fagopyrum esculentum Moench powder is divided and is steamed in square position 20-30 minutes, breaks up and fully dry in the air cool after taking-up；
Supplementary material weighing is finished by recipe requirements standby；
Edible salt is added the softened water that raw material weight 12-20% is injected in dissolved salt tank, stirring obtain saline solution after standing 2 minutes standby to fully dissolving in 2 minutes；
Wheat flour is crossed into vibrosieve, dough mixing machine is entered by elevator；
The cool Fagopyrum esculentum Moench powder that fully dried in the air is put in dough mixing machine 2 minutes dry-mixed with wheat flour, is sprayed into saline solution continuation high-speed stirred and is obtained evengranular dough after 10 minutes；
The dough become reconciled is sent into into aging machine, ripening carried out tabletting after 30 minutes；
Continuous calendar is sent in dough sheet superposition by two panels Jing after tabletting, is calendered to desired thickness cutting step by step；
Noodles dry 1-3 hours Jing hanging strip and after having one's hair trimmed into Drying tunnel；
Require to cut off dried fine dried noodles according to finished product, obtain finished product fine dried noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620525.XA CN106551254A (en) | 2015-09-26 | 2015-09-26 | A kind of dried buckwheat noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620525.XA CN106551254A (en) | 2015-09-26 | 2015-09-26 | A kind of dried buckwheat noodle and preparation method thereof |
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| CN106551254A true CN106551254A (en) | 2017-04-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510620525.XA Pending CN106551254A (en) | 2015-09-26 | 2015-09-26 | A kind of dried buckwheat noodle and preparation method thereof |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319315A (en) * | 2017-08-15 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of buckwheat noodle producing method |
| CN108065194A (en) * | 2017-11-23 | 2018-05-25 | 商洛学院 | A kind of auxotype chicken bone buckwheat vermicelli and preparation method |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
-
2015
- 2015-09-26 CN CN201510620525.XA patent/CN106551254A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319315A (en) * | 2017-08-15 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of buckwheat noodle producing method |
| CN108065194A (en) * | 2017-11-23 | 2018-05-25 | 商洛学院 | A kind of auxotype chicken bone buckwheat vermicelli and preparation method |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN110786451B (en) * | 2018-08-03 | 2023-08-22 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
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Application publication date: 20170405 |
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| WD01 | Invention patent application deemed withdrawn after publication |