CN107410875A

CN107410875A - A kind of buckwheat surface compositions and preparation method

Info

Publication number: CN107410875A
Application number: CN201710696994.9A
Authority: CN
Inventors: 不公告发明人
Original assignee: Anhui Youle Billion Dairy Co
Current assignee: Anhui Youle Billion Dairy Co
Priority date: 2017-08-15
Filing date: 2017-08-15
Publication date: 2017-12-01

Abstract

A kind of buckwheat surface compositions and preparation method, it is related to food processing field, and in particular to a kind of buckwheat surface compositions and preparation method, buckwheat surface compositions are matched using following parts by weight：40 50 parts of wheat flour, 20 30 parts of buckwheat, 1.5 2 parts of edible salt, 0.15 0.2 parts of dietary alkali, 5 10 parts of konjaku powder, 0.1 part of biceps source F0.05.The present invention has the beneficial effect that：Obtained noodle prepared from buckwheat according to the method described above, nutrition is balanced, and mouthfeel is smooth, and the rate that fractureed in boiling process is low, and the storage life of more general vermicelli is more long.

Description

A kind of buckwheat surface compositions and preparation method

Technical field

The present invention relates to a kind of food processing field, and in particular to a kind of buckwheat surface compositions and preparation method.

Background technology

Buckwheat flour is to use Buckwheat flour He Shui and the vermicelli into dough cutting, belongs to He Le faces.It is nutritious, eat side Just it is quick, it is the welcome popular food in North Shaanxi.

Buckwheat is a kind of medicine, the homologous plant of food, and buckwheat nutritive value is comprehensive, containing abundant bioflavonoid, phenols, Linoleic acid, vitamin and various trace elements.The popular dried buckwheat noodle in market depth due to its nutritive value and unique mouthfeel Welcome by modern.But because the material that gluten can be generated in buckwheat flour is less, vermicelli are easy to that broken strip phenomenon occurs, Yield rate is relatively low..

The content of the invention

In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of buckwheat surface compositions and making side Method, it is therefore intended that the problem of broken strip phenomenon easily occurs for solution buckwheat flour vermicelli, and yield rate is relatively low.

To achieve the above object, the making of buckwheat flour uses following dispensing：Wheat flour 40-50 parts, buckwheat 20-30 parts, Edible salt 1.5-2 parts, dietary alkali 0.15-0.2 parts, konjaku powder 5-10 parts, biceps source F0.05-0.1 parts.

Described konjaku powder includes Glucomannan, and it is also known as KGM, is that a kind of natural macromolecule soluble dietary is fine Dimension, for the quality product in all dietary fibers, does not contain heat, has satiety, and can reduce and the absorption of delay glucose, suppression fat The synthesis of fat acid, there is splendid fat reducing weight reducing to act on.Konjaku glucomannan additionally aids ecological defaecation while fat reducing, put down Steady blood glucose, reducing blood lipid and anti-fatty liver, safe without toxic side effect.

Described biceps source F effects are the raw wet fresh face systems such as fresh noodle, Wantun skin, dumpling wrapper that addition biceps source F is processed Product chewiness is smooth, resistant to cook non muddy soup, elasticity are good, freezing not drying shrinkage, not breach, prevents from turning sour, be vivid non-discolouring.Biceps source F is strong Adjust mouthfeel chewiness smooth, have chewy texture, be particularly suitable for fresh noodle.Biceps source H emphasizes the soft resistant to cook of mouthfeel muscle, flexible.

Relative to prior art, buckwheat flour of the present invention has the advantage that：

（1）Konjaku powder is added, the main component Glucomannan of konjaku, also known as KGM, is a kind of natural macromolecule solubility meals Fiber is eaten, for the quality product in all dietary fibers, do not contain heat, have satiety, and can be reduced and the absorption of delay glucose, suppression The synthesis of aliphatic acid processed, there is splendid fat reducing weight reducing to act on.It is logical that konjaku glucomannan additionally aids ecology while fat reducing Just, steady blood glucose, reducing blood lipid and anti-fatty liver, safe without toxic side effect.

（2）Biceps source F is added, adds the raw wet fresh Flour product muscle such as fresh noodle, Wantun skin, dumpling wrapper of biceps source F processing Road is smooth, resistant to cook non muddy soup, elasticity are good, freezing not drying shrinkage, not breach, prevents from turning sour, be vivid non-discolouring.Biceps source F emphasizes mouth It is smooth to feel chewiness, has chewy texture, is particularly suitable for fresh noodle.Biceps source H emphasizes the soft resistant to cook of mouthfeel muscle, flexible.

Embodiment

With reference to embodiment, the present invention is described in further detail：

Embodiment 1

The buckwheat surface compositions composition of the present embodiment is as follows：40 parts of wheat flour, 20 parts of buckwheat, 1.5 parts of edible salt, dietary alkali 0.15 Part, 5 parts of konjaku powder, biceps source F0.05 parts.

Buckwheat flour passes through following step of preparation process：A, buckwheat is crushed, and sieving for standby；B, by edible salt, Dietary alkali and biceps source F are well mixed that mixed liquor is made is standby with accounting for the water of raw material gross weight 20%；C, by the buckwheat after sieving Flour is sent into bulking machine and carries out extrusion；Buckwheat flour and wheat flour after the extrusion processing for d, obtaining step c, Konjaku powder is put into be well mixed in dough mixing machine after, be put into the mixed liquor that step b obtains and continue high-speed stirred to obtain particle uniform Dough；F, the dough rest obtained step d is after 20 minutes, through some groups of two pairs of rollers be calendered to needed for thickness and chopping formed it is wet Vermicelli；G, the wet vermicelli for obtaining step g, which are put into baking room, is dried to water content as 10%；H, will be dry by product weight requirement Vermicelli after dry are accurately measured, and are packed and got product.

Obtained noodle prepared from buckwheat according to the method described above, nutrition is balanced, and mouthfeel is smooth, and the rate that fractureed in boiling process is low, and compared with The storage life of general vermicelli is more long.

Embodiment 2

The buckwheat surface compositions composition of the present embodiment is as follows：50 parts of wheat flour, 30 parts of buckwheat, 2 parts of edible salt, 0.2 part of dietary alkali, 10 parts of konjaku powder, biceps source F0.1 parts.

Buckwheat flour passes through following step of preparation process：A, buckwheat is crushed, and sieving for standby；B, by edible salt, Dietary alkali and biceps source F are well mixed that mixed liquor is made is standby with accounting for the water of raw material gross weight 30%；C, by the buckwheat after sieving Flour is sent into bulking machine and carries out extrusion；Buckwheat flour and wheat flour after the extrusion processing for d, obtaining step c, Konjaku powder is put into be well mixed in dough mixing machine after, be put into the mixed liquor that step b obtains and continue high-speed stirred to obtain particle uniform Dough；F, the dough rest obtained step d is after 40 minutes, through some groups of two pairs of rollers be calendered to needed for thickness and chopping formed it is wet Vermicelli；G, the wet vermicelli for obtaining step g, which are put into baking room, is dried to water content as 14%；H, will be dry by product weight requirement Vermicelli after dry are accurately measured, and are packed and got product.

Embodiment 3

The buckwheat surface compositions composition of the present embodiment is as follows：45 parts of wheat flour, 25 parts of buckwheat, 1.8 parts of edible salt, dietary alkali 0.18 Part, 8 parts of konjaku powder, biceps source F0.08 parts.

Buckwheat flour passes through following step of preparation process：A, buckwheat is crushed, and sieving for standby；B, by edible salt, Dietary alkali and biceps source F are well mixed that mixed liquor is made is standby with accounting for the water of raw material gross weight 25%；C, by the buckwheat after sieving Flour is sent into bulking machine and carries out extrusion；Buckwheat flour and wheat flour after the extrusion processing for d, obtaining step c, Konjaku powder is put into be well mixed in dough mixing machine after, be put into the mixed liquor that step b obtains and continue high-speed stirred to obtain particle uniform Dough；F, the dough rest obtained step d is after 30 minutes, through some groups of two pairs of rollers be calendered to needed for thickness and chopping formed it is wet Vermicelli；G, the wet vermicelli for obtaining step g, which are put into baking room, is dried to water content as 12%；H, will be dry by product weight requirement Vermicelli after dry are accurately measured, and are packed and got product.

It is described above, it is merely illustrative of the technical solution of the present invention and unrestricted, those of ordinary skill in the art are to this hair The other modifications or equivalent substitution that bright technical scheme is made, without departing from the spirit and scope of technical solution of the present invention, It all should cover among scope of the presently claimed invention.

Claims

A kind of 1. buckwheat surface compositions, it is characterised in that：Buckwheat surface compositions are matched using following parts by weight：Wheat flour 40-50 parts, Buckwheat 20-30 parts, edible salt 1.5-2 parts, dietary alkali 0.15-0.2 parts, konjaku powder 5-10 parts, biceps source F0.05-0.1 Part.
A kind of 2. buckwheat surface compositions according to claim 1, it is characterised in that：Buckwheat surface compositions use following parts by weight Proportioning：40 parts of wheat flour, 20 parts of buckwheat, 1.5 parts of edible salt, 0.15 part of dietary alkali, 5 parts of konjaku powder, biceps source F0.05 Part.
A kind of 3. buckwheat surface compositions according to claim 1, it is characterised in that：Buckwheat surface compositions use following parts by weight Proportioning：50 parts of wheat flour, 30 parts of buckwheat, 2 parts of edible salt, 0.2 part of dietary alkali, 10 parts of konjaku powder, biceps source F0.1 parts.
A kind of 4. buckwheat surface compositions according to claim 1, it is characterised in that：Buckwheat surface compositions use following parts by weight Proportioning：45 parts of wheat flour, 25 parts of buckwheat, 1.8 parts of edible salt, 0.18 part of dietary alkali, 8 parts of konjaku powder, biceps source F0.08 Part.
5. a kind of buckwheat noodle producing method, it is characterised in that buckwheat noodle producing method uses following steps：A, buckwheat is carried out Crush, and sieving for standby；B, edible salt, dietary alkali and biceps source F are well mixed system with accounting for raw material gross weight 20-30% water It is standby to obtain mixed liquor；C, the Buckwheat flour after sieving is sent into bulking machine and carries out extrusion；D, the extruding for obtaining step c Buckwheat flour is put into wheat flour, konjaku powder after expanding treatment be well mixed in dough mixing machine after, be put into that step b obtains is mixed Close liquid continuation high-speed stirred and obtain evengranular dough；F, after the dough rest 20-40 minutes for obtaining step d, through some Group two pairs of rollers are calendered to required thickness and chopping forms wet vermicelli；G, the wet vermicelli for obtaining step f, which are put into baking room, is dried to Water content is 10-14%；H, dried vermicelli are accurately measured by product weight requirement, and packs and get product.