CN107509938A - The processing method of buckwheat potato noodles - Google Patents

Abstract

The invention discloses a processing method for producing buckwheat potato noodles with high nutritional value and high production efficiency and qualified rate. In this processing method, fresh potatoes are squeezed to obtain raw potato flour, and then the base material is prepared by mixing buckwheat extruded powder, gluten powder, rutin powder, and flour, and the strong viscosity of buckwheat extruded powder is used to make up for raw potato powder. The soft and sticky nature of the flour, using the strong ductility of potato flour to make up for the weak ductility of buckwheat extruded powder, can overcome the situation that the original flour characteristics are changed by adding potato flour or potato starch alone to the flour Moreover, the noodles prepared by this processing method contain potato, buckwheat and rutin at the same time, which greatly increases the nutritional value of the noodles. At the same time, the whole processing process is very easy, which can greatly improve the production efficiency and qualification rate of the noodles. It is suitable for promotion and application in the food field.

Description

Processing method of buckwheat potato noodles

technical field

The invention relates to the field of food, in particular to a processing method of buckwheat potato noodles.

Background technique

Buckwheat, the scientific name is Tatar buckwheat (Tatar, pronounced dádá, is the collective name for the ancient northern minorities in China), also known as Buckwheat Leaf Seven, Yelanqiao, Wannianqiao, Spinama, Wumai, Huaqiao. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In particular, the content of bioflavonoids is 13.5 times that of buckwheat. Buckwheat -- the seven major nutrients are completely integrated into one body. It is not a medicine or a health product, but a food that can be eaten as a meal, but it has excellent nutritional and health care values and extraordinary therapeutic effects. It does not belong to Poaceae, but belongs to Polygonaceae, which belongs to Polygonaceae with familiar "polygonum multiflorum and rhubarb". It is a typical embodiment of the culture of homology of medicine and food in my country. Buckwheat is known as the "King of the Five Grains", and it is a three-lowering food (lowering blood pressure, lowering blood sugar, and lowering blood fat). Buckwheat has unique, comprehensive and rich nutrients, and has good medicinal properties, and has various nutrients necessary for the human body. Buckwheat has the effect of laxative and detoxification, and it is also called "intestinal cleansing grass" among the people. Buckwheat can also be roasted and made into tea, drinking it every day has an auxiliary therapeutic effect on patients with three highs.

Buckwheat originated in the southwestern part of my country. People habitually classify it as cereals and wheat for food purposes, and as a minor grain and bean crop. In fact, buckwheat is a food source for both food and medicine. Chinese scientists have found that buckwheat is a wonderful flower among the whole grains, has high edible value and health care function, and is a functional food raw material with great development potential. The intuitive display effect of eating buckwheat is diuretic and laxative. The test data shows that buckwheat has the dietary and nutritional functions of "three reductions, one treatment and two treatments" of lowering blood sugar, lowering blood fat, lowering urine sugar, treating stomach diseases and improving constipation.

A lot of buckwheat sold in the market is mostly made into buckwheat tea, but most of the buckwheat tea is puffed or crushed before processing. Although it looks good, it will destroy the active ingredients of buckwheat. In addition, raw buckwheat needs to be roasted and processed properly before it can be used as tea. However, the roasting process of buckwheat is relatively high, and it is easy to over-fry it, or the heat is not enough, which will destroy the active ingredients of buckwheat and affect the quality of tea. Taste and exudation rate of rutin. The protein and fat of buckwheat are higher than those of wheat flour and rice, and the protein is higher than that of corn flour. Vitamin B2 is higher than that of wheat flour and rice, and 4 to 24 times that of corn flour. Mineral nutrients are also higher than other grains to varying degrees. Buckwheat also contains nutritionally active factors that rice, flour and other grains do not have: buckwheat flavonoids: containing phenolic substances such as rutin, quercetin, bipigment, and camphenyl alcohol, which can soften blood vessels, improve microcirculation, clear away heat and detoxify, and activate blood circulation Blood stasis, hypoglycemia, urine sugar, blood lipids, and strengthen the peripheral action of insulin.

Buckwheat sugar alcohol can degrade D-chiro-inositol under the action of human intestinal microorganisms, improve insulin sensitivity, thereby reducing blood sugar and blood lipid levels in animals and humans. 2,4-Dihydroxycis-cinnamic acid: Contains substances that inhibit the skin from producing melanin, and can prevent age spots and freckles. Protein hinders enzyme: It can hinder the proliferation of leukemia cells. Anti (slow) digestible starch has the effect of preventing rapid rise of blood sugar and weight loss. A survey of 850 Yi people showed that eating 100 grams of buckwheat flour per day can reduce cholesterol and low-density lipoprotein. 62 Chinese patients with type Ⅱ diabetes drank 6 grams of buckwheat hypoglycemic tea every day. After 18 months, the effect of reducing fasting and postprandial blood sugar was obvious, and the total effect and effectiveness accounted for 90.32%. Constipation patients and ordinary people eat buckwheat tea for 7-10 days, and go to the toilet easily.

Buckwheat is a natural functional food integrating "nutrition, health care and medical treatment". There are records about the prevention and treatment of buckwheat in ancient books of our country. "Qi Min Yao Shu" has "Those who are afraid of the cold in the head, use noodle soup and noodles as cakes, which will make him sweat even after decades." "Tu Jing Materia Medica" has a record of "strengthening the stomach and benefiting energy". "Compendium of Materia Medica" has the discussion of "lowering Qi, widening intestinal grinding and stagnation, reducing heat, swelling and pain, removing white turbid blood stagnation, spleen accumulation and diarrhea". It is recorded that buckwheat is bitter, flat and cold in nature and taste, beneficial to strength, sustaining spirit, benefiting eyes and ears, lowering qi, widening intestines and strengthening stomach. "Plant Names and Facts" says that buckwheat "can eliminate accumulation, commonly known as grass for purifying intestines". Buckwheat can lower blood pressure, lower blood sugar, lower blood fat, improve microcirculation, etc., also known as "three lowering" food.

A survey by the School of Public Health of Harbin Medical University showed that people in areas where buckwheat is the staple food have significantly lower blood sugar levels and diabetes prevalence than those in areas where buckwheat is not eaten. Among them, the detection rate of high blood sugar level (that is, blood sugar level higher than the normal value) was 1.6% among residents who ate buckwheat as a staple food; the detection rate of high blood sugar level was 7.33% among residents who did not eat buckwheat as a staple food, and the latter was nearly higher than the former 4 times. The prevalence of diabetes in areas where the staple food buckwheat is eaten and where the buckwheat is not eaten is also about 1 times different, the former is 1.88%, and the latter is 3.84%. This conclusion suggests that buckwheat, as a multigrain crop that can effectively reduce the occurrence of diabetes, should appear more on the table of ordinary people.

Animal experiments show that buckwheat flavonoids can significantly reduce the triglyceride levels of hyperlipidemia mice and the cholesterol and triglyceride levels of hyperlipidemia rats; but it does not reduce the high-density lipoprotein levels of the two, so buckwheat flavonoids It has hypolipidemic effect. In addition, raw buckwheat needs to be roasted and processed properly before it can be used as tea. However, the baking process of buckwheat is relatively high, and it is easy to over-fry it, or the frying temperature is not enough, which will destroy the active ingredients of buckwheat and affect the taste. And the exudation rate of rutin. This is because quercetin, which is rich in buckwheat bioflavonoids, can reduce triglycerides and total cholesterol, and reduce atherosclerosis index.

The main component of bioflavonoids rich in buckwheat is rutin, also known as VP. Its main functions are to soften blood vessels, improve microcirculation, clear away heat and detoxify, activate blood circulation and remove blood stasis, pull out toxins and strengthen muscles, replenish qi and refresh the mind, and have the effect of lowering blood sugar and improving urine flow. The role of sugar. Dr. Mitchell Hertogmu of the Netherlands measured the content of bioflavonoids in the diet of 805 elderly men, and found that the group whose daily intake of bioflavonoids was not less than 30mg had a greater The risk of dying from coronary heart disease was reduced by 50% in the group whose dose was not more than 19mg. Magnesium has a good regulating effect on myocardial activity, which can slow down the heart rhythm and cardiac conduction, increase the blood supply to the myocardium, and benefit the heart to relax and rest. The magnesium content in buckwheat wheat is more than 11 times that of wheat flour.

Buckwheat bioflavonoids have various physiological functions, among which quercetin and morin can improve the contraction and relaxation of vascular smooth muscle; rutin has the effect of dilating blood vessels, can maintain the resistance of capillaries, reduce the Permeability and fragility, promoting cell proliferation and preventing blood cell agglutination, as well as lowering blood lipids, dilating coronary arteries, enhancing coronary blood flow and so on. The rich vitamins contained in buckwheat flour have the effect of lowering blood fat and cholesterol in human body, and it is an important supplementary food (drug) for treating hypertension and cardiovascular disease. Some trace elements (such as magnesium, iron, copper, potassium, etc.) contained in buckwheat flour have a protective effect on cardiovascular.

Studies have confirmed that quercetin, morin, and camphenol, which are rich in buckwheat bioflavonoids, have antibacterial and antiviral effects. The clinical application of this flavonoid has unique curative effects on ulcers caused by various reasons, such as removing putrefaction and promoting granulation, reducing inflammation and relieving pain.

Free radicals are the source of evils that cause cancer, aging, and cardiovascular and cerebrovascular degenerative diseases. Because buckwheat flavonoids are easily oxidized, it has the function of scavenging free radicals. The molecular structure of buckwheat bioflavonoids conforms to the theory of effective phenolic hydroxyl groups, and has a strong ability to scavenge free radicals. They have 5 hydroxyl groups, which can be fully used as hydrogen donors to reduce free radicals, thereby playing the role of scavenging free radicals , to achieve the purpose of anti-aging, anti-cancer, anti-cardiovascular and cerebrovascular diseases. Liver-protecting effect Buckwheat bioflavonoids have a certain curative effect on acute and chronic hepatitis, liver cirrhosis, fatty liver, and toxic liver damage caused by galactosamine and CCl4. Studies have shown that buckwheat bioflavonoids have a significant inhibitory effect on the increase of liver malondialdehyde (MDA hepatic lipid peroxidation end product) caused by CCl4; can reduce the consumption of glutathione (GSH) by liver damage; can protect The integrity of the cell structure prevents the activity of soluble enzymes such as transaminases in liver cells from increasing due to leakage from the cells. The hepatoprotective mechanism of buckwheat bioflavonoids ultimately lies in its antioxidant and anti-free radical effects.

Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it has become the world's top five crops.

The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: energy 318 kJ, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carotene 12-30mg, thiamine 0.03~0.08mg, riboflavin 0.01~0.04mg, nicotinic acid 0.4~1.1mg.

Potato tubers contain a lot of starch. Starch is the main source of energy for eating potatoes. Generally, early-maturing potatoes contain 11% to 14% starch, mid-to-late-maturing potatoes contain 14% to 20% starch, and high-starch tubers can reach more than 25%. Tubers also contain glucose, fructose and sucrose etc. The nutritional value of potato protein is high. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. According to research, the nutritional value of potato protein is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and is better than protein from other crops. Moreover, potato protein contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. Potatoes are highly evaluated for their nutritional value, and their tubers contain high-grade protein and essential amino acids lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, and isoleucine The presence of amino acid and methionine are inseparable. Potato tubers contain various vitamins and inorganic salts. The health benefits of eating potatoes are inseparable from the role of vitamins. In particular, vitamin C can prevent scurvy, stimulate hematopoietic function, etc., which is not found in the rice and white noodles eaten daily, and potatoes can provide a large amount of vitamin C. Tubers also contain vitamin A (carotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), vitamin pp (niacin), vitamin E (tocopherol), vitamin B3 (pantothenic acid), vitamin B6 (pyridoxine), vitamin M (folic acid) and biotin H, etc., are beneficial to human health. In addition, inorganic salts in tubers such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese, etc. are also indispensable elements for human health and child development and growth. Potato tubers are rich in dietary fiber and rich in potassium salts, which are alkaline foods. Some data indicate that its content is as much as that of apples. Therefore, the gastrointestinal absorption of potatoes is slow. After eating potatoes, they stay in the intestines for a longer time than rice, so they feel fuller. At the same time, they can help take away some fat and garbage, and have a certain degree of laxative detoxification. effect. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body. It can be called "perfect food". Potatoes and whole milk alone are sufficient for life and health. Because the nutritional content of potatoes is very comprehensive, and the nutritional structure is relatively reasonable, but the amount of protein, calcium and vitamin A is slightly lower; and this is just supplemented by whole milk. Potato tubers have more water, less fat, and relatively low calories per unit volume. The vitamin C contained in potato tubers is about 4 times that of apples, the B vitamins are 4 times that of apples, and various minerals are several to dozens of times that of apples. Etc. Potatoes are a food for lowering blood pressure. Excess or lack of certain nutrients in the diet can cause disease. In the same way, adjusting the diet can also "eat" the corresponding diseases. Potatoes have anti-aging effects. They are rich in B vitamins such as vitamins B1, B2, B6 and pantothenic acid, and a large amount of high-quality cellulose. They also contain nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. Potatoes are carbohydrates, but their content is only about 1/4 of the same weight of rice. Studies have shown that the starch in potatoes is a kind of resistant starch, which can shrink fat cells. Potato is a very good high-potassium and low-sodium food, which is very suitable for edema-type obesity. In addition, its potassium content is rich, almost the highest among vegetables, so it also has the effect of thinning legs. It can be seen that potatoes have high nutritional value and medicinal value, therefore, potatoes are widely made into various products.

Potato powder is a kind of dehydrated potato products. It is made from fresh potatoes, which are dehydrated and dried after cleaning, peeling, selection, slicing, rinsing, precooking, cooling, steaming, mashing and other processes. Granular, flaky or powdery products are collectively referred to as whole potato flour. The whole potato flour has been ripened during processing. Therefore, the whole potato flour has strong stickiness, but its ductility is relatively poor. Potato powder is mixed with flour to form a flour product base material. If the content of potato powder exceeds 25% in the base material, it will be difficult to maintain the original processing characteristics of flour when making mature flour products.

Potato starch is made from fresh potatoes through raw material cleaning, crushing, filtering, dehydration, drying, subpackaging and other processes. It has the characteristics of white and crystal clear, fine texture and high viscosity. Therefore, potato starch has good ductility. However, the corresponding potato starch has poor viscosity and is not easy to form agglomerates. After mixing potato starch with flour, a kind of noodle product base material is formed. If the content of potato starch in the base material exceeds 25%, when making mature noodle products Sometimes it is difficult to maintain the original processing characteristics of flour. For example, in the process of making noodles with this base material, the noodles are difficult to shape and difficult to process.

Potato noodles refer to using flour as the main raw material, adding a certain amount of whole potato powder or potato starch to the flour, after pretreatment of raw and auxiliary materials → kneading noodles → ripening → sheeting → cutting strips → wet cutting noodles → drying → cutting → measuring →packing→inspection→finished noodles. At present, there are many processing methods for potato noodles. Most of the existing processing methods for potato noodles are to directly mix whole potato flour with flour separately for processing. Due to the characteristics of whole potato flour, The content of potato starch added to the flour does not exceed 25%; or the potato starch is mixed with the flour separately. Due to the characteristics of potato starch, the content of potato starch added to the flour does not exceed 25%. Therefore, using the existing The potato content of the potato noodles made by the processing method of potato noodles is not high, and the higher the potato content in the potato noodles, the more difficult it is to maintain the original processing characteristics of flour during processing, and its processing characteristics are poor, resulting in The production efficiency of potato noodles is low, and the qualified rate of products is also low.

Contents of the invention

The technical problem solved by the invention is to provide a processing method of buckwheat potato noodles capable of producing noodles with high nutritional value and high production efficiency and pass rate.

The technical solution adopted by the present invention to solve the problems of the technologies described above is: the processing method of the buckwheat potato noodles, comprising the following steps:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5);

C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025);

D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid;

E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch;

F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (0.8-3.8), rutin powder 0-5%, gluten powder 0-5%;

G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough;

H, the dough that step G obtains is made into noodles according to conventional methods.

Further, the rutin powder is obtained by the following method, and the specific method is as follows:

S1, choose the complete tartary buckwheat seeds and clean them;

S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes;

S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down;

S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds;

S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder.

Further, in step S2, put the cleaned tartary buckwheat seeds into clean water, and soak at 37° C. for 24 hours.

Further, in step S2, the tartary buckwheat seeds drained of water are dried in an environment with a temperature of 105°C.

Further, in step S3, the alkaline solution is lime water.

Further, in step S3, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1:10.

Further, in step S3, the temperature of the ultrasonic constant temperature leaching is 80°C.

Further, in step S3, the time of the ultrasonic constant temperature leaching is 20 minutes, and the frequency of the ultrasonic is 100 Hz.

Further, the weight ratio of the potato to water or tartary buckwheat extract is preferably 1:0.3.

Further, in step C, the reaction temperature of the pectinase is 50° C., the pH value is 3.5, the reaction time is 2 hours, and the weight ratio of the potato slurry to pectinase is 1:0.00015.

Beneficial effects of the present invention: the processing method of buckwheat potato noodles according to the present invention squeezes fresh potatoes, not only can obtain potato juice with high nutritional value, but also can obtain potato granules precipitated by low-temperature drying or sun-dried and crushed. Potato flour, and then use the obtained potato flour to mix buckwheat extruded powder, gluten powder, rutin powder, and flour to make a base material, and use the strong stickiness of buckwheat extruded powder to make up for the softness and stickiness of potato flour , using the strong ductility of potato flour to compensate for the weak ductility of buckwheat extruded powder, the two complement each other and interact, which can overcome the original flour characteristics caused by adding potato flour or potato starch alone to the flour. However, the noodles made by this processing method contain both potatoes and buckwheat, which greatly increases the nutritional value of the noodles. Furthermore, the noodles made by this processing method contain high rutin content, which greatly increases the nutritional value of the noodles. At the same time, during the processing of the buckwheat and potato noodles, because the processing characteristics of the base material are similar to those of flour, it will not appear that the higher the content of potatoes and buckwheat, the more difficult it is to process. The whole processing process is very It is easy, can greatly improve the production efficiency of noodles, and at the same time, the qualified rate of noodles is also high. At the same time, potato liquid is added when making dough, which further increases the potato content in noodles and further improves the nutritional value of noodles.

detailed description

The processing method of the buckwheat potato noodles comprises the following steps:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5);

C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025);

D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid;

E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch;

F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (0.8-3.8), rutin powder 0-5%, gluten powder 0-5%;

G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough;

H, the dough that step G obtains is made into noodles according to conventional methods.

The processing method of buckwheat potato noodles according to the present invention squeezes fresh potatoes, not only to obtain potato juice with higher nutritional value, but also to dry or dry the potato granules at low temperature and then pulverize them to obtain potato starch, which is then used The obtained potato flour is mixed with buckwheat extruded powder, gluten powder, rutin powder, and flour to prepare the base material, and the strong stickiness of the buckwheat extruded powder is used to compensate for the softness and stickiness of the potato flour, and the potato flour is used The strong ductility makes up for the weak ductility of buckwheat extruded puffed flour. The two complement each other and can overcome the situation that the original flour characteristics are changed by adding potato flour or potato starch alone to the flour. The noodles prepared by the processing method contain potato and buckwheat at the same time, which greatly increases the nutritional value of the noodles. Furthermore, the noodles prepared by this processing method contain high rutin content, which greatly increases the nutritional value of the noodles. The processing method of buckwheat potato noodles In the process of processing, because the processing characteristics of the base material are similar to those of flour, it will not appear that the higher the content of potatoes and buckwheat, the more difficult it is to process. The whole processing process is very easy, which can greatly improve the noodles. At the same time, the potato liquid is added when making the dough, which further increases the potato content in the noodles and further improves the nutritional value of the noodles. In addition, due to the use of pectinase to degrade the pectin contained in the potato in advance, the water contained in the pectin is separated out, so that after solid-liquid separation, the water content in the potato particle precipitation is greatly reduced, which can greatly reduce the potato particle size. The time required for precipitation and drying can realize energy saving and emission reduction.

In step B, the purpose of putting the cleaned and peeled potatoes into clear water is to make the powder more fully when mashing the potatoes. If the amount is too small, the potato cannot be completely crushed. Usually, the weight ratio of the potato to water or tartary buckwheat extract is preferably 1:0.3.

In order to improve the degradation effect of pectinase, in step C, the reaction temperature of the pectinase is 50° C., the pH value is 3.5, and the reaction time is 2 hours. Further, in step C, the weight ratio of the potato slurry to pectinase is 1:0.00015.

Example

The content of buckwheat extruded puffed powder, potato flour, gluten powder, rutin powder, and flour are mixed according to the proportions described in Table 1 below, and the processing characteristics when making noodles are shown in Table 2. The experimental results of the control group of whole flour and potato starch added in flour alone:

Table 1

Table 2

It can be seen from Table 2 that adding 25% of potato whole powder or 25% of potato starch to flour alone will cause the original flour characteristics to be changed, and it cannot be produced according to conventional food processing equipment. The conventional products also had poor processing properties when making cooked noodles. When 15% potato flour is added to the flour, it can be formed into slices, strips, and continuous strips, but compared with conventional flour and noodle layering, the toughness becomes stronger and the ductility becomes weaker. When 15% potato starch is added to the flour alone, it can be formed into flakes, strips, and continuous strips. Compared with conventional flour and noodle layering, the toughness becomes weaker, and the strip breaking rate increases slightly. Only when 10% whole potato flour is added to the flour or 10% potato starch is added to the flour alone, the processing characteristics of cooked flour products are close to the original processing characteristics of flour.

As can be seen from Table 1, when the total content of buckwheat extruded powder and potato powder is 30%-60%, the content of gluten powder is 0.6%, the content of rutin powder is 4.4%, and the balance is flour. , during the processing of noodles, its processing characteristics are not much different from those of flour.

From Example 1 to Example 16, it can be known that under the condition that the total content of buckwheat extruded powder and potato flour is determined, its processing characteristics illustrate that by adjusting the ratio of buckwheat extruded powder and potato flour, the same Flour is a base material with similar processing characteristics, so that noodles with high potato content can be processed according to the conventional noodle production process.

The content of the gluten powder is added according to the actual situation, can add 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2% , 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the purpose of adding gluten is to enhance the toughness of potato noodles, so that the final potato noodles It has better strength and enhances the mouthfeel of food, and the content of gluten is preferably 0.6%.

Adding rutin powder is mainly to improve the nutritional value of noodles. Rutin is a vitamin drug that can reduce the permeability and fragility of capillaries, and maintain and restore the normal elasticity of capillaries. It is used to prevent and treat hypertensive cerebral hemorrhage; diabetic retinal hemorrhage and hemorrhagic purpura, etc. It is also used as food antioxidant and pigment. Rutin is also the main raw material for the synthesis of troxerutin. Troxerutin is a cardiovascular and cerebrovascular medicine, which can effectively inhibit the aggregation of platelets and prevent thrombosis. The amount of rutin powder added can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the higher the content of rutin powder, the better, but in order to control the cost of noodles, the added amount of said rutin powder is preferably 4.4%. Yes, you can also not add rutin powder.

The buckwheat extruded powder is obtained by the following method: adding buckwheat flour to clear water so that the water content of the buckwheat flour reaches 15%-25%, and then obtaining the buckwheat flour with a water content of 15%-25% by extrusion The buckwheat extruded puffed powder has the advantages of simple operation and low processing cost.

Described rutin powder adopts following method to obtain, and concrete method is as follows:

S1, choose the complete tartary buckwheat seeds and clean them;

S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes;

S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down;

S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds;

S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder.

The preparation method of the rutin powder uses whole tartary buckwheat seeds as raw materials, cleans the tartary buckwheat seeds, puts them into clear water and soaks them for 2-24 hours at 10-50°C, and drains the tartary buckwheat seeds after soaking , and then dry the tartary buckwheat seeds in an environment with a temperature of 105-110°C, and then put the tartary buckwheat seeds into a container filled with an alkaline solution for ultrasonic constant temperature extraction to make the tartary buckwheat seeds The rutin contained in the seed coat diffuses, and the rutin contained in the seed coat of the tartary buckwheat seed expands inward and outward at the same time, diffuses outward into the alkaline solution, diffuses inward into the core of the buckwheat, and then undergoes suction filtration Treat tartary buckwheat extract and tartary buckwheat seeds after extraction, finally leave the tartary buckwheat extract to obtain rutin precipitate, and dry the rutin precipitate to obtain rutin powder. For the wrapping of the buckwheat shell, when the whole grain of tartary buckwheat is extracted with lye, it can prevent the starch in the tartary buckwheat core from entering the extract solution to cause starch gelatinization. Soak at 50°C for 2-24 hours, drain the tartary buckwheat seeds after soaking, and then dry the drained tartary buckwheat seeds at a temperature of 105-110°C, so that the tartary buckwheat core can be made The outer layer or the entire gelatinization, so as to further prevent the starch in the tartary buckwheat core from entering the extract solution to cause starch gelatinization, so that the tartary buckwheat extract can be easily extracted after standing for a while. The cost is very low, and at the same time, the method is to extract tartary buckwheat rutin from the tartary buckwheat seed coat, and the rutin content contained in the tartary buckwheat seed coat is the highest, so that more tartary buckwheat rutin can be extracted D, improved efficiency and output.

In the above embodiment, in order to gelatinize the whole tartary buckwheat core to form a whole, it is necessary to soak the whole tartary buckwheat core with clear water. In order to achieve the above purpose, in step S2, put the cleaned tartary buckwheat seeds into clear water medium, soak at 37°C for 24 hours. Further, in order to quickly gelatinize the whole tartary buckwheat core, in step S2, dry the tartary buckwheat seeds drained of water in an environment with a temperature of 105°C. The lye can be various existing alkaline solutions. In order to reduce costs, in step S3, the alkaline solution is preferably lime water. Because limestone is easy to obtain and cheap, the cost of lime water produced thus is Very low, can further reduce the cost of buckwheat rutin extraction.

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 to each group, perform ultrasonic constant temperature leaching at 80°C for different periods of time, and then suction filter to determine the rutin extraction yield. Refers to the percentage of the rutin content in the extract to the total rutin content of tartary buckwheat seeds. The reaction conditions and measurement results of each group are shown in Table 3 below:

table 3

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water and soak them at 10-50°C for 2-24 hours. After soaking, drain the tartary buckwheat seeds and drain the water The tartary buckwheat seeds are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 in each group, suction filter after 20 minutes of ultrasonic constant temperature leaching under different temperature conditions, and measure the extraction yield of rutin. The extraction yield of rutin refers to The rutin content in the extract accounts for the percentage of the total rutin content of tartary buckwheat seeds, and the reaction conditions and measurement results of each group are shown in Table 4 below:

Table 4

It can be seen from Table 3 that when the extraction temperature is 80°C, the extraction yield of rutin increases continuously with the increase of the amount of alkaline solution added. When the alkaline solution is 500-1000g, the extraction rate of rutin The extraction rate increased significantly, and more than 1000g, the rutin extraction rate increased slowly; as can be seen from Table 4, when the ultrasonic extraction time was 20 minutes, along with the increase of the extraction lye addition, the rutin extraction rate increased slowly; The extraction rate continues to increase. When it is 500-1000g, the rutin extraction rate increases significantly. If it exceeds 1000g, the rutin extraction rate increases slowly; therefore, in order to improve efficiency and save costs, while maximizing the Ding leaching efficiency, in step S3, the weight ratio of the buckwheat seeds and the alkaline solution is preferably 1:10.

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add 1000g of lime water with a pH value of 8 to 9 to each group, carry out ultrasonic constant temperature leaching for different times under different leaching temperature conditions, and then suction filter to measure the leaching yield of rutin. The extraction rate refers to the percentage of the rutin content in the extract to the total rutin content of tartary buckwheat seeds. The reaction conditions and measurement results of each group are shown in Table 5 below:

table 5

It can be seen from Table 5 that when the weight ratio of tartary buckwheat seeds to alkaline solution is 1:10, the extraction rate of rutin increases continuously with the increase of extraction temperature. The extraction yield increased significantly, and there was no significant increase when it exceeded 80°C; with the extension of ultrasonic extraction time, the extraction yield of rutin continued to increase slowly. Therefore, in order to improve efficiency and save costs, and at the same time maximize the The leaching efficiency of rutin, in step S3, the temperature of described ultrasonic constant temperature leaching is preferably 80 ℃; Simultaneously, as can be seen from Table 5, when leaching time exceeds 20 minutes, rutin leaching yield There is almost no increase. Therefore, in order to improve efficiency, save cost and time, and maximize the extraction efficiency of buckwheat rutin, in step S3, the ultrasonic constant temperature extraction time is preferably 20min.

In addition, in order to improve the efficiency of ultrasonic constant temperature leaching, the frequency of the ultrasonic wave is preferably 100 Hz.

Additives commonly used in noodle production include salt, edible alkali, thickeners, oxidants, eggs and their products, pigments, and phosphates.

1. Salt

Salt is the main and commonly used additive in the production of noodles. Its chemical composition is sodium chloride, and the amount and method of adding salt have a great influence on the noodle making process.

(1) Effect of table salt on noodle making process

① It has the function of astringent gluten tissue, can enhance the elasticity and extensibility of wet gluten, improve the process performance of dough, can reduce the wet breaking of noodles, and increase the rate of genuine products; It can make the wheat flour absorb water quickly and evenly, and it is easy to make the dough mature; ③ it has a certain moisturizing effect. When drying, the wet noodles will not dry too quickly, and it is easy to control the drying conditions, but if too much salt is added, drying will be difficult. It is necessary to prolong the drying time; ④ it has a certain effect of inhibiting the growth of miscellaneous bacteria and enzyme activity, which can prevent the dough from rancidity in hot weather; ⑤ it has a certain seasoning effect.

(2) Salt addition method and salt addition amount

The amount of salt to be added must vary according to the variety of noodles. For example, the salt addition rate for making noodles is generally 1% to 3% by weight of wheat flour. The salt addition rate for making hand-drawn noodles should be as high as 5.6% to 10%. However, excessive salt addition will reduce the elasticity and extensibility of the dough. In the rainy season in the south, if too much salt is added, the noodles will become damp and soft, which will affect preservation. Therefore, the maximum salt addition rate of mechanical noodles generally does not exceed 3%, and the maximum salt addition rate of hand-drawn noodles generally does not exceed 13%. In addition, the salt addition rate should be adjusted according to different seasons. The principle of adjustment is: "moderate in spring and autumn, more in summer and less in winter". Generally, the salt addition rate for making noodles is 2.4% of the weight of wheat flour in spring and autumn, 8% in summer, and 2% in winter. During the rainy season, it can be temporarily omitted or added less.

2. Alkaline

The alkali used in noodle production generally refers to soda ash, and its chemical name is anhydrous sodium carbonate, which is a white powdery or granular solid. It is easily soluble in water and easy to absorb moisture. It is also one of the important auxiliary materials for making noodles.

(1) The effect of alkali on noodle making process

① Alkali (sodium carbonate) and salt (sodium chloride) have similar effects on gluten quality, and can also astringe gluten quality. The effect of alkali can make dough more elastic, but it is worse than salt in improving extensibility; ②Due to the action of alkalinity, it can make the noodles appear light yellow and play a coloring role, but the color is not bright; ③It can make the noodles produce a unique alkaline flavor, which tastes refreshing and not sticky, and the soup is not muddy when cooked; ④It can The wet cut noodles are not easy to go rancid and deteriorate, which is convenient for circulation and sales.

(2) Alkali addition method and alkali addition amount

When adding alkali to the dough, the alkali powder must be dissolved in water first. The alkali powder must be gradually poured into the water and stirred at the same time to dissolve easily. When the alkali powder is dissolved, some heat of dissolution will be generated, which will increase the temperature of the alkali water. High, it should be cooled before use, and generally the alkaline water should be prepared the day before use. For production in three shifts, two alkaline water tanks should be installed, one shift prepares alkaline water for the next shift, and the two tanks are used alternately. Noodles are kneaded with saline water. The alkaline water should be dissolved first, adjusted to a certain concentration, and then a certain amount of salt should be added. The alkali addition rate is generally 0.15% to 0.2% of the weight of wheat flour, and the alkali addition rate cannot be arbitrarily expanded.

Potassium carbonate is used as food base in noodle making, which can prevent the human body from taking too much sodium, and potassium carbonate has high solubility and strong alkalinity, and its effects on dough are as follows: improving the color, flavor and texture of noodle products; improving The processing strength of the product can improve the processing endurance; increase the gelatinization viscosity of starch in the flour, ease the expansion speed of the cooked degree to the center of the noodle product, and make the noodles firm after cooking; limit the activity of a-amylase, make the surface of the noodle product smooth, To reduce cooking loss, it is believed that K2CO3 has a unique role in improving the quality of noodle products.

3. Thickener

Food thickener is a substance that can improve the physical properties of food, increase the viscosity of food, endow food with smooth palatability, and stabilize the emulsified state and suspended state. From the above characteristics, the food thickener should be a colloidal substance, and there should be many hydrophilic groups in the molecule, such as hydroxyl, carboxyl, amino and carboxylate, etc., which can hydrate with water. After hydration, the thickener is dispersed in water in a molecular state to form a high-viscosity single-phase uniform dispersion system. Therefore, the food thickener is a hydrophilic polymer colloid.

There are many types of thickeners, which are divided into two categories: natural and chemical synthetic. Natural thickeners are mainly extracted from seaweed and plants containing polysaccharides, such as alginic acid, starch, gum arabic, guar gum, carrageenan, pectin and agar; Produced by plants, such as gelatin, casein and sodium caseinate; a small amount is produced from microorganisms, such as xanthan gum (xanthan gum). Chemically synthesized thickeners include sodium carboxymethyl cellulose (CMC), propylene glycol alginate (propylene glycol alginate), calcium carboxymethyl cellulose, sodium carboxymethyl starch, sodium starch phosphate, sodium starch glycolate, methyl starch Cellulose and sodium polyacrylate, etc.

4. Phosphates

Phosphate quality improvers in food production include orthophosphate, pyrophosphate, polyphosphate and metaphosphate.

Orthophosphate is a salt formed from orthophosphoric acid. Orthophosphoric acid is a tribasic acid that can form three series of salts: M3PO4, Mz HPO4 and MHz POa. In these compounds, the phosphate exists in the form of a single PO2-tetrahedron. All dihydrogen phosphate salts are easily soluble in water, while monohydrogen phosphate salts and normal salts are generally insoluble in water except for K+, Na+ and NH4+ salts, and these salts will be hydrolyzed to a certain extent in water. Orthophosphates used in food improvers are sodium and calcium salts. The aqueous solution of sodium orthophosphate Na3PO3 is strongly alkaline, the aqueous solution of disodium hydrogen phosphate is weakly alkaline, the aqueous solution of sodium dihydrogen phosphate is acidic, and the aqueous solution of calcium hydrogen phosphate is neutral and slightly alkaline.

Pyrophosphate is a salt formed from pyrophosphoric acid. Pyrophosphoric acid is formed by heating orthophosphoric acid to 210°C for about 1 hour to lose water. Since it is formed by the condensation of two orthophosphoric acids and dehydration, it is also called diphosphoric acid. Pyrophosphoric acid is a tetrabasic acid that can generate three kinds of salts: the second generation. Three and four generations of salt. The quaternary salt is pyrophosphate, such as sodium pyrophosphate, and its aqueous solution is weakly alkaline. The second-generation salt is dihydrogen pyrophosphate, such as disodium dihydrogen pyrophosphate, and its aqueous solution is neutral.

Polyphosphate is a salt produced from polyphosphoric acid. The simplest polyphosphoric acid is pyrophosphoric acid. If 2 waters are lost from the condensation of 3 orthophosphoric acids, tripolyphosphoric acid is formed. The salt generated from tripolyphosphoric acid is tripolyphosphate, such as sodium tripolyphosphate, and its aqueous solution is alkaline.

Metaphosphate is a salt formed from metaphosphoric acid. The common metaphosphoric acid is trimetaphosphoric acid and hexametaphosphoric acid. Their corresponding sodium salts are sodium trimetaphosphate and sodium hexametaphosphate, and the aqueous solution of sodium hexametaphosphate is acidic.

Phosphates have multiple functions and are widely used in the food industry. It improves water holding capacity and improves knot adhesion. The mechanism by which phosphate increases water retention is not fully understood.

5. Emulsifiers

(1) Sodium Caseinate

(1) Properties Sodium caseinate is white to light yellow flakes, granules or powder, odorless, tasteless or slightly has a specific aroma and taste; easily soluble in water, the aqueous solution is neutral, adding acid to produce casein precipitation .

(2) Performance Sodium caseinate has good emulsifying and stabilizing effects, and it can also play a role in increasing viscosity, bonding, foaming, and stabilizing foam, and is also commonly used for protein strengthening. Because it is a water-soluble emulsifier, it is widely used.

(3) Application Sodium caseinate has strong hydrophilicity and is more widely used than casein. It can be used in meat and aquatic products, ice cream, biscuits, bread, noodles and other grain products. The amount added in noodles is generally 0.2% to 0.5%.

(2) Glycerol monostearate

Glycerol monostearate is also known as glyceryl monostearate, referred to as monoglyceride.

(1) Properties Glycerol monostearate is light yellow waxy solid; freezing point is not lower than 54°C; insoluble in water, can be dispersed in it when mixed with heat and vigorously shaken; soluble in ethanol, oil and hydrocarbons. The HLB value is 3.8.

(2) Performance Glycerol monostearate has good lipophilicity and is a W-O emulsifier; due to its strong emulsifying properties, it can also be used as an O-W emulsifier.

(3) Application In order to improve the strengthening effect on dough, glycerol monostearate is often used in combination with other emulsifiers, for example, take 40 parts of glyceryl monostearate and 30 parts of glyceryl monostearate succinate , 30 parts of propylene glycol glycerol monostearate, 18 parts of potassium stearate, mix well, and add 1% to 5% of the compound emulsifier to the flour.

(3) Modified soybean lecithin

Soy lecithin, also known as lecithin, phospholipid, its main components are phosphatidylcholine, phosphatidylcholine, phosphatidic acid and phosphatidylinositol.

(1) Properties Soy lecithin contains about 24% phosphorylcholine, 25% phosphorylcholine and 33% phosphoryl inositol. Its liquid refined product is a light yellow to brown transparent or translucent viscous substance, odorless or slightly with a specific smell and taste of nuts; the pure product is unstable, and it quickly turns yellow in the air and under sunlight, and gradually becomes Opaque; relative density (B244) 1.O305; insoluble in water, but easy to form hydrate to form colloidal emulsion; soluble in ether, petroleum ether, benzene, chloroform and carbon tetrachloride, slightly soluble in ethanol, hardly soluble in acetone , Ethyl acetate; hygroscopicity. Refined solid soybean lecithin is yellow to tan granule or powder, odorless; fresh product is white, quickly turns yellow or tan in the air, and has strong hygroscopicity.

(2) Performance Soy lecithin is a zwitterionic surfactant, which is easy to emulsify in hot water or when the pH value is above 8. If ethanol or ethylene glycol is added, it will form an adduct with soybean lecithin, and the emulsification performance will be improved; Acid salts can destroy emulsification and cause precipitation. Soy lecithin is not resistant to high temperature, it starts to turn brown at 80°C, and begins to decompose at 120°C.

(3) The amount added to noodles accounts for 0.1% to 0.5% of the flour weight.

6. Nutritional additives

(1) Proteins

Protein is the most important nutrient in food. The quantity and quality of cereal protein can not meet the nutritional requirements, so it needs to be fortified. Fortifying food with natural plant protein is more reasonable than fortifying food with artificially synthesized amino acids. When choosing a protein fortifier, not only should the increase in the total protein content be considered, but the most important thing is that the added ingredients should make up for the lack of lysine and methionine in the grain protein, so that the ratio of various amino acids is close to the FAO standard. Frequently used protein additives include soybean protein, milk powder, cottonseed protein, yeast, etc.

Soy protein is the product with the best quality among vegetable proteins. Soy protein mainly includes four varieties: full-fat soybean flour, defatted soybean flour, soybean protein concentrate, and soybean protein isolate. Full-fat soybean flour contains at least 40% to 50% protein, which varies slightly with the amount of oil content. The manufacturing process is to steam the soybeans to remove the bitter components, inactivate the oxidase, and then peel and grind them to 100 The above is the finished product. Defatted soybean flour is obtained by crushing, peeling and crushing the soybean kernels to adjust the water content to 11%, pressing into flakes, extracting the fat with hexane, recovering the solvent through a solvent heater, and further refining the obtained soybean meal to obtain defatted soybean meal. soy flour.

The amount of protein in concentrated soybean protein varies with the different production processes. Although the chemical composition of the concentrates produced by these three processes has no great difference, their physical properties do have significant differences. Soybean protein isolate is degreased and crushed soybeans, extracted with dilute lye, separated from polysaccharides, precipitated in dilute acid, washed with water and spray-dried to obtain protein isolate.

Active gluten flour is extracted from wheat flour, washed with water to remove the starch in the dough, then dried and ground at low temperature. Adding this product to flour with low wet gluten content can not only increase the total protein content of the product, but also strengthen gluten and improve dough processing performance. The method of adding protein additives is generally to add people in the noodle kneading process in noodle production, either by direct mixing method or stepwise mixing method.

(2) Vitamins and amino acids

Vitamin B1 and vitamin B2 are generally lacking in grains, coupled with the loss in flour processing and noodle production, the lack of these two vitamins in noodle products is obvious, so it is necessary to strengthen these two vitamins, generally added per 100g of flour 0.5-0.8mg, can be dissolved in the dough-making water, the dosage of lysine is about 150mg per 100g flour, can be dissolved in the dough-making water, and can also be added to the soup. In addition, vitamin E has anti-oxidation and anti-aging functions, so it can be emulsified in water and added to the dough mixer.

Claims (10)

1. the processing method of buckwheat potato noodles is characterized in that comprising the following steps: A, select fresh potatoes and clean and peel them; B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5); C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025); D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid; E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch; F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (0.8-3.8), rutin powder 0-5%, gluten powder 0-5%; G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough; H, the dough that step G obtains is made into noodles according to conventional methods. 2. the processing method of buckwheat potato noodles according to claim 1, is characterized in that: described rutin powder adopts following method to obtain, and concrete method is as follows: S1, choose the complete tartary buckwheat seeds and clean them; S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes; S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down; S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds; S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder. 3. The processing method of buckwheat potato noodles according to claim 2, characterized in that: in step S2, put the cleaned tartary buckwheat seeds into clear water and soak them at 37°C for 24 hours. 4. The processing method of buckwheat potato noodles according to claim 2, characterized in that: in step S2, the tartary buckwheat seeds drained of water are dried in an environment with a temperature of 105°C. 5. The processing method of buckwheat and potato noodles according to claim 2, characterized in that: in step S3, the alkaline solution is lime water. 6. The processing method of buckwheat potato noodles according to claim 2, characterized in that: in step S3, the weight ratio of the buckwheat seeds to the alkaline solution is 1:10. 7. The processing method of buckwheat potato noodles according to claim 2, characterized in that: in step S3, the temperature of the ultrasonic constant temperature extraction is 80°C. 8. The processing method of buckwheat and potato noodles according to claim 2, characterized in that: in step S3, the time of the ultrasonic constant temperature extraction is 20 minutes, and the frequency of the ultrasonic is 100 Hz. 9. The processing method of buckwheat potato noodles according to claim 1, characterized in that the weight ratio of the potatoes to water or buckwheat extract is preferably 1:0.3. 10. the processing method of buckwheat potato noodles according to claim 1 is characterized in that: in step C, the reaction temperature of described pectinase is 50 ℃, pH value is 3.5, and reaction time is 2 hours, and described The weight ratio of potato slurry to pectinase is 1:0.00015.