CN106666385A - Dried fine buckwheat noodles - Google Patents
Dried fine buckwheat noodles Download PDFInfo
- Publication number
- CN106666385A CN106666385A CN201510764434.3A CN201510764434A CN106666385A CN 106666385 A CN106666385 A CN 106666385A CN 201510764434 A CN201510764434 A CN 201510764434A CN 106666385 A CN106666385 A CN 106666385A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- flour
- vermicelli
- gluten
- parts
- 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.)
- Pending
Links
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 35
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 35
- 235000012149 noodles Nutrition 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 17
- 229920002907 Guar gum Polymers 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 17
- 235000010417 guar gum Nutrition 0.000 claims abstract description 17
- 239000000665 guar gum Substances 0.000 claims abstract description 17
- 229960002154 guar gum Drugs 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 235000005911 diet Nutrition 0.000 claims description 16
- 230000000378 dietary effect Effects 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000000034 method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses dried fine buckwheat noodles. The dried fine buckwheat noodles are processed from the following raw materials in parts by mass: 30-40 parts of flour, 50-60 parts of buckwheat flour, 1-4 parts of table salt, 0.1-0.5 part of edible alkali, 0.6-1.2 parts of guar gum, 0.8-1 part of xanthan gum and 3-6 parts of gluten. The dried fine buckwheat noodles have the beneficial effects as follows: the dried fine buckwheat noodles are cool and delicious and can lower blood sugar and blood lipid.
Description
Technical field
The present invention relates to vermicelli production field, particularly a kind of dried buckwheat noodle.
Background technology
China is the big country of wheaten food production and consumption, and the vermicelli of simple and convenient fast food, certain pole is welcome by numerous people.Requirement more and more higher of the people to the nutritive value of vermicelli is increasingly improved with living standard.In the today's society for pursuing nutrition and health, traditional vermicelli lose splendidness in the past gradually because its dispensing is single, mouthfeel is not good enough, nutritive value is relatively low.Therefore a kind of novel nourishing vermicelli are developed imperative.
The content of the invention
The invention aims to solve the above problems, a kind of dried buckwheat noodle is devised.
Realize that above-mentioned purpose the technical scheme is that, a kind of dried buckwheat noodle, the vermicelli are formed according to mass ratio by following Raw material processing：Flour 30～40, buckwheat 50～60, salt 1～4, dietary alkali 0.1～0.5, guar gum 0.6～1.2, xanthans 0.8～1 and Gluten 3～6.
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 30, buckwheat 60, salt 4, dietary alkali 0.5, guar gum 1.2, xanthans 0.8, Gluten 3.5.
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 35, buckwheat 55, salt 3, dietary alkali 0.2, guar gum 1.2, xanthans 0.8, Gluten 4.8.
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 39, buckwheat 51, salt 2, dietary alkali 0.4, guar gum 0.6, xanthans 1, Gluten 6.
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 40, buckwheat 50, salt 2, dietary alkali 0.4, guar gum 0.6, xanthans 1, Gluten 6.
The dried buckwheat noodle made using technical scheme, the smooth degree of vermicelli is improve, it is in good taste, on the basis of pigment and color stabilizer is not used, the vermicelli for enabling production keep natural colored, local flavor and the nutrition of buckwheat, improve the health performance and organoleptic quality of vermicelli；Buckwheat is added in traditional vermicelli so as to which there is hypoglycemic, reducing blood lipid, be adapted to summer edible.
Specific embodiment
Embodiments of the invention are specifically described below,
Embodiment 1
A kind of dried buckwheat noodle, the vermicelli are formed according to mass ratio by following Raw material processing：Flour 30～40, buckwheat 50～60, salt 1～4, dietary alkali 0.1～0.5, guar gum 0.6～1.2, xanthans 0.8～1 and Gluten 3～6.
In above-mentioned raw materials, buckwheat, guar gum, xanthans and Gluten are mixed in advance in flour；Salt and dietary alkali are dissolved in after water and being added into mixed flour.
Embodiment 2
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 30, buckwheat 60, salt 4, dietary alkali 0.5, guar gum 1.2, xanthans 0.8, Gluten 3.5.Other are same as Example 1.
Embodiment 3
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 35, buckwheat 55, salt 3, dietary alkali 0.2, guar gum 1.2, xanthans 0.8, Gluten 4.8.Other are same as Example 1.
Embodiment 4
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 39, buckwheat 51, salt 2, dietary alkali 0.4, guar gum 0.6, xanthans 1, Gluten 6.Other are same as Example 1.
Embodiment 5
The vermicelli are formed according to mass ratio by following Raw material processing：Flour 40, buckwheat 50, salt 2, dietary alkali 0.4, guar gum 0.6, xanthans 1, Gluten 6.Other are same as Example 1.
Above-mentioned technical proposal only embodies the optimal technical scheme of technical solution of the present invention, and those skilled in the art's some that to be made to some of which part variations embody the principle of the present invention, belong within protection scope of the present invention.
Claims (5)
1. a kind of dried buckwheat noodle, it is characterised in that the vermicelli are according to mass ratio by following raw material
Process：Flour 30～40, buckwheat 50～60, salt 1～4, dietary alkali
0.1～0.5, guar gum 0.6～1.2, xanthans 0.8～1 and Gluten 3～
6。
2. dried buckwheat noodle according to claim 1, it is characterised in that the vermicelli according to
Mass ratio is formed by following Raw material processing：Flour 30, buckwheat 60, salt 4, dietary alkali 0.5,
Guar gum 1.2, xanthans 0.8, Gluten 3.5.
3. dried buckwheat noodle according to claim 1, it is characterised in that the vermicelli according to
Mass ratio is formed by following Raw material processing：Flour 35, buckwheat 55, salt 3, dietary alkali 0.2,
Guar gum 1.2, xanthans 0.8, Gluten 4.8.
4. dried buckwheat noodle according to claim 1, it is characterised in that the vermicelli according to
Mass ratio is formed by following Raw material processing：Flour 39, buckwheat 51, salt 2, dietary alkali 0.4,
Guar gum 0.6, xanthans 1, Gluten 6.
5. dried buckwheat noodle according to claim 1, it is characterised in that the vermicelli according to
Mass ratio is formed by following Raw material processing：Flour 40, buckwheat 50, salt 2, dietary alkali 0.4,
Guar gum 0.6, xanthans 1, Gluten 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510764434.3A CN106666385A (en) | 2015-11-11 | 2015-11-11 | Dried fine buckwheat noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510764434.3A CN106666385A (en) | 2015-11-11 | 2015-11-11 | Dried fine buckwheat noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666385A true CN106666385A (en) | 2017-05-17 |
Family
ID=58864888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510764434.3A Pending CN106666385A (en) | 2015-11-11 | 2015-11-11 | Dried fine buckwheat noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666385A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742780A (en) * | 2012-07-06 | 2012-10-24 | 陕西科技大学 | Buckwheat macaroni and preparation method thereof |
| CN103535612A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Dried buckwheat noodles and processing method thereof |
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
-
2015
- 2015-11-11 CN CN201510764434.3A patent/CN106666385A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742780A (en) * | 2012-07-06 | 2012-10-24 | 陕西科技大学 | Buckwheat macaroni and preparation method thereof |
| CN103535612A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Dried buckwheat noodles and processing method thereof |
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |