CN111838537A - Black tartary buckwheat noodles and preparation method thereof - Google Patents

Abstract

The invention provides black tartary buckwheat noodles and a preparation method thereof, wherein the black tartary buckwheat noodles comprise the following raw materials: the black tartary buckwheat composition, the cereal starch and the modifier also provide a preparation method of the black tartary buckwheat noodle. The black tartary buckwheat full powder is rich in vitamins and bioflavonoid components, and has the health-care functions of reducing blood sugar, blood fat and blood pressure, preventing and resisting cancer, resisting oxidation and the like. After long-term eating, the noodle has certain prevention and treatment effects on hyperglycemia and hyperlipidemia, the tartary buckwheat addition amount of the black tartary buckwheat whole powder noodle is high, the nutrient substances and effective active ingredients in the noodle can be greatly improved, and the dietary therapy value of the black tartary buckwheat whole powder is improved.

Description

A kind of black buckwheat noodles and preparation method thereof

technical field

The invention relates to the technical field of food deep processing, in particular to a black buckwheat noodle and a preparation method thereof.

Background technique

Noodles are an important staple food in my country, and most of them are made from wheat and wheat. The amount of tartary buckwheat in common buckwheat noodles on the market is too low. With the improvement of people's living standards, the pursuit of health has become more important, and the pursuit of health value and nutritional efficacy of food is more important. Bitter wheat integrates nutrition, health care and medical treatment. Compared with bulk grains such as rice and wheat, buckwheat, the "king of five grains", has significantly higher content of fat, protein, vitamins and mineral elements, and contains other cereal grains. Ingredients such as chlorophyll, rutin, etc. Flavonoids are the main phenolic substances in tartary buckwheat, and the total flavonoid content is about 40mg/g, which is much higher than that of sweet buckwheat (10mg/g) and wheat (1.15mg/g).

Black tartary buckwheat has the reputation of "black pearl" and "tartary buckwheat king", and its nutritional value is superior to other varieties of tartary buckwheat; the content of resistant starch and amylose in tartary buckwheat starch is higher, and resistant starch can be absorbed by the colon. Escherichia coli is fermented and decomposed, and cannot be degraded by the digested starch in the small intestine. It has a similar effect as dietary fiber. It can effectively slow down the decomposition and digestion rate of starch in the digestive tract, reduce the rate of blood sugar rise, and eat more foods that can prevent colon cancer. Occurs, treats constipation and loses weight; contains precious rutin (Vp), mineral element selenium and other rare substances needed by the human body, and has various pharmacological effects such as antioxidant, hypolipidemic, hypoglycemic, anti-cancer and anti-cancer.

The addition amount of tartary buckwheat in traditional tartary buckwheat noodles can only reach 5% to 10%. Usually, the finished product cannot be made if the ratio exceeds this ratio, resulting in low nutritional content of the noodles itself. Adding a higher content of tartary buckwheat to prepare noodles often leads to noodles. The noodles are easy to break, difficult to form, and the noodles are bitter and astringent after cooking. It is necessary to improve and optimize the process formula of buckwheat noodles to improve the product quality.

SUMMARY OF THE INVENTION

The purpose of the present invention is to solve the above-mentioned deficiencies, and to provide a kind of black buckwheat noodles and a preparation method thereof.

In order to achieve the above object, according to one aspect of the present invention, there is provided a kind of black tartary buckwheat noodles, comprising the following raw materials: a black tartary buckwheat composition, a cereal starch and an improver, and the black tartary buckwheat composition includes black tartary buckwheat whole powder , brown rice flour and lotus seed flour, and the improver includes konjac gum, sucrose ester, edible alkali and salt.

Further, in parts by weight, the content of each raw material is 50-65 parts of black tartary buckwheat composition, 40-50 parts of cereal starch and 1-5 parts of improver.

Further, the black tartary buckwheat composition comprises, by weight, 80-90 parts of black tartary buckwheat whole powder, 10-15 parts of brown rice powder, and 0.1-2 parts of lotus seed powder.

Further, the improving agent includes 0.1-1 part by weight of konjac gum, 0.5-1 part of sucrose ester, 0.1-1 part of edible alkali and 1-1.5 part of salt.

Further, the cereal starch is selected as high-gluten wheat flour.

A preparation method of black buckwheat noodles, comprising the following steps:

Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, and place it in a container, cover the mouth of the container with plastic wrap, and then place it in a water bath at 40-60° C. for 15-20 minutes to obtain a mixture ;

Step 2, take out the mixture obtained in step 1 and let it stand for cooling, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough;

Step 3, proofing the dough, then pressing the dough into a dough band by a dough press, and finally drying and forming, to obtain black buckwheat noodles.

Further, the specific operation of the sufficient swelling mentioned in the step 1 is as follows: mixing konjac gum and edible alkali, adding 50 times the weight of water and placing it in a 55°C water bath to stir and dissolve.

According to another aspect of the present invention, there is also provided a kind of instant black tartary buckwheat noodles, comprising the following raw materials: black tartary buckwheat composition, cereal starch and improver, the black tartary buckwheat composition comprising black tartary buckwheat whole powder, Brown rice flour and lotus seed flour, the improvers include konjac gum, sucrose ester, edible alkali and salt;

The preparation method includes the following steps:

Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, and place it in a container, cover the mouth of the container with plastic wrap, and then place it in a water bath at 40-60° C. for 15-20 minutes to obtain a mixture ;

Step 2, take out the mixture obtained in step 1 and let it stand for cooling, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough;

Step 3, proofing the dough, then rolling the dough into a noodle band by a noodle press, steaming the noodle band by steam heating, and finally drying and forming, the instant black tartary buckwheat noodles can be obtained.

Further, in parts by weight, the content of each raw material is 50-65 parts of black tartary buckwheat composition, 40-50 parts of cereal starch and 1-5 parts of improver.

Further, the black tartary buckwheat composition comprises, by weight, 80-90 parts of black tartary buckwheat whole powder, 10-15 parts of brown rice flour, and 0.1-2 parts of lotus seed powder; 1 part, 0.5-1 part of sucrose ester, 0.1-1 part of edible alkali and 1-1.5 part of table salt.

Compared with the prior art, the present invention has the following advantages:

1. The black tartary buckwheat whole powder is used in the present invention, which is rich in vitamins and bioflavonoids, and has health care functions such as lowering blood sugar, lowering blood lipids, lowering blood pressure, preventing cancer, anti-cancer, and anti-oxidation. , Hyperlipidemia has certain preventive and therapeutic effects.

2. The added amount of tartary buckwheat in the black tartary buckwheat noodles in the present invention can reach up to 60%-65%, which solves the defect when the addition of tartary buckwheat is high, and greatly improves the nutrients and effective active ingredients in the noodles. Therapeutic value of black tartary buckwheat powder.

3. In the preparation process provided by the present invention, the water bath and drying inhibit the growth and reproduction of most microorganisms, and retain most of the nutritional value of the processed food. Compared with other processing techniques, the preservation rate and digestibility of nutrients are higher.

4. Compared with the traditional process, the preparation method of the present invention can improve the production efficiency, increase the output, and prevent the buckwheat from stagnant due to seasonality.

Description of drawings

Fig. 1 is a graph showing the effect of the addition amount of black tartary buckwheat composition on the hardness of black tartary buckwheat noodles.

Fig. 2 is a graph showing the effect of the addition amount of the black tartary buckwheat composition on the chewiness of the black tartary buckwheat noodles.

Fig. 3 is a graph showing the effect of the addition amount of the black tartary buckwheat composition on the elasticity of the black tartary buckwheat noodles.

Fig. 4 is a graph showing the effect of the addition amount of black tartary buckwheat composition on the tensile strength of black tartary buckwheat noodles.

Fig. 5 is a graph showing the influence of the addition amount of the black tartary buckwheat composition on the stretching distance of the black tartary buckwheat noodles.

Fig. 6 is a graph showing the influence of the addition amount of black tartary buckwheat composition on the water absorption of black tartary buckwheat noodles.

Fig. 7 is a graph showing the influence of the addition amount of the black tartary buckwheat composition on the turbidity of the black tartary buckwheat noodles.

Figure 8 is a graph showing the effect of konjac gum addition on the hardness of black buckwheat noodles.

FIG. 9 is a graph showing the effect of the amount of konjac gum added on the chewiness of black buckwheat noodles.

Figure 10 is a graph showing the effect of konjac gum addition on the elasticity of black buckwheat noodles.

Figure 11 is a graph showing the effect of the amount of konjac gum added on the tensile force of black tartary buckwheat noodles.

Figure 12 is a graph showing the effect of the amount of konjac gum added on the stretching distance of black buckwheat noodles.

Figure 13 is a graph showing the effect of the amount of konjac gum added on the water absorption of black buckwheat noodles.

Fig. 14 is a graph showing the influence of the amount of konjac gum added on the turbidity of black buckwheat noodles.

Detailed ways

In order to make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only some, but not all, embodiments of the present invention.

It should be noted that, if the specific conditions are not indicated in the examples, it is carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used without the manufacturer's indication are conventional products that can be purchased from the market.

It should be noted that if there are directional indications (such as up, down, left, right, front, back, etc.) involved in the embodiments of the present invention, the directional indications are only used to explain a certain posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication also changes accordingly.

In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the present invention, the descriptions of "first", "second", etc. are only used for the purpose of description, and should not be construed as indicating or implying Its relative importance or implicitly indicates the number of technical features indicated. Thus, a feature delimited with "first", "second" may expressly or implicitly include at least one of that feature. In addition, the meaning of "and/or" in the whole text includes three parallel schemes. Taking "A and/or B" as an example, it includes scheme A, scheme B, or scheme satisfying both of A and B. In addition, "a plurality" means two or more. In addition, the technical solutions between the various embodiments can be combined with each other, but must be based on the realization by those of ordinary skill in the art. When the combination of technical solutions is contradictory or cannot be realized, it should be considered that the combination of such technical solutions does not exist. , is not within the scope of protection required by the present invention.

Example 1

A kind of black tartary buckwheat noodles, comprising the following raw materials by weight: 50 parts of black tartary buckwheat composition, 40 parts of cereal starch and 1 part of improver, wherein the black tartary buckwheat composition comprises by weight part of black tartary buckwheat whole powder 80 parts, 10 parts of brown rice flour, 0.1 part of lotus seed powder, the improving agent includes 0.1 part of konjac gum, 0.5 part of sucrose ester, 0.1 part of edible alkali and 1 part of salt by weight, and the cereal starch is high-gluten wheat flour.

The preparation method of black buckwheat noodles comprises the following steps:

Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, place it in a container, cover the mouth of the container with plastic wrap, and then place it in a 40°C water bath for 15 minutes to obtain a mixture;

Step 2, take out the mixture obtained in step 1 and let it stand to cool to room temperature, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough;

Step 3, proofing the dough, then pressing the dough into a dough band by a dough press, and finally drying and forming, to obtain black buckwheat noodles.

The specific operation of the sufficient swelling mentioned in the step 1 is as follows: mixing konjac gum and edible alkali, adding 50 times the weight of water, and placing it in a 55° C. water bath to stir and dissolve.

Example 2

A kind of black tartary buckwheat noodles, comprising by weight the following raw materials: 58 parts of black tartary buckwheat composition, 45 parts of cereal starch and 3 parts of improver, wherein the black tartary buckwheat composition comprises by weight part of black tartary buckwheat whole powder 85 parts, 13 parts of brown rice flour, 1 part of lotus seed powder, the improver comprises 0.5 part of konjac gum, 0.8 part of sucrose ester, 0.5 part of edible alkali and 1.3 part of salt by weight, and the cereal starch is high-gluten wheat flour.

The preparation method of black buckwheat noodles comprises the following steps:

Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, place it in a container, cover the mouth of the container with a plastic wrap, and then place it in a 50° C. water bath for 18 minutes to obtain a mixture;

Step 2, take out the mixture obtained in step 1 and let it stand to cool to room temperature, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough;

Step 3, proofing the dough, then pressing the dough into a dough band by a dough press, and finally drying and forming, to obtain black buckwheat noodles.

The specific operation of the sufficient swelling mentioned in the step 1 is as follows: mixing konjac gum and edible alkali, adding 50 times the weight of water, and placing it in a 55° C. water bath to stir and dissolve.

Example 3

A kind of black tartary buckwheat noodles, comprising the following raw materials by weight: 65 parts of black tartary buckwheat composition, 50 parts of cereal starch and 5 parts of improver, wherein the black tartary buckwheat composition comprises by weight part of black tartary buckwheat whole powder 80 parts, 15 parts of brown rice flour, 2 parts of lotus seed powder, the improver comprises 1 part of konjac gum, 1 part of sucrose ester, 1 part of edible alkali and 1.5 parts of salt by weight, and the cereal starch is high-gluten wheat flour.

The preparation method of black buckwheat noodles comprises the following steps:

Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, place it in a container, cover the mouth of the container with a plastic wrap, and then place it in a 60°C water bath for 20 minutes to obtain a mixture;

Step 2, take out the mixture obtained in step 1 and let it stand to cool to room temperature, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough;

Step 3, proofing the dough, then pressing the dough into a dough band by a dough press, and finally drying and forming, to obtain black buckwheat noodles.

The specific operation of the sufficient swelling mentioned in the step 1 is as follows: mixing konjac gum and edible alkali, adding 50 times the weight of water, and placing it in a 55° C. water bath to stir and dissolve.

If the black buckwheat noodles need to be made into instant black buckwheat noodles, it is only necessary to obtain the noodle strips on the basis of Examples 1-3, steam the noodle strips by steam heating, and then dry and shape them. Other steps are the same.

Example 4: Effect of the addition amount of black tartary buckwheat composition on the noodle properties.

On the basis of Example 2, by changing the addition amount of the black tartary buckwheat composition, other conditions remain unchanged, the performance test of the prepared black tartary buckwheat noodles is carried out, and the results are shown in Figures 1-7.

As can be seen from Figure 1-7, with the increase of the addition amount of black tartary buckwheat composition:

The hardness of the noodles first increased and then decreased, and at 50 parts by weight, the hardness reached a peak;

The chewiness of noodles continued to rise;

The elasticity of the noodles continued to rise, and the elasticity reached the maximum at 60-65 parts by weight;

The tensile strength of noodles first increased and then decreased, and at 55 parts by weight, the tensile strength reached a peak;

The stretching distance of the noodles first increased and then decreased, and at 60 parts by weight, the stretching distance reached a peak;

The water absorption of noodles first rises and then falls, and at 60 parts by weight, the stretching distance reaches a peak;

The turbidity of the noodles continued to rise.

Example 5: Influence of the amount of konjac gum added on the properties of noodles.

On the basis of Example 2, by changing the amount of konjac gum added, other conditions remain unchanged, the performance test of the prepared black tartary buckwheat noodles is carried out, and the results are shown in Figures 8-14.

As can be seen from Figure 8-14, with the increase of the amount of konjac gum added:

The hardness of the noodles first increased, then decreased and then increased, and at 0.5 parts by weight, the hardness reached a peak;

The chewiness of noodles continued to decline;

The elasticity of the noodles first decreased and then increased, and at 0.2 parts by weight, the elasticity reached the lowest value;

The tensile force of the noodles first decreased and then increased. At 0.3 parts by weight, the tensile force reached the lowest value;

The stretching distance of the noodles first increased and then decreased, and at 0.3 parts by weight, the stretching distance reached a peak;

The water absorption of noodles first decreased and then increased, and at 0.2 parts by weight, the water absorption reached the lowest value;

The turbidity of the noodles first increased and then decreased, and the turbidity reached a peak at 0.4 parts by weight.

It will be apparent to those skilled in the art that the present invention is not limited to the details of the above-described exemplary embodiments, but that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments are to be regarded in all respects as illustrative and not restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, which are therefore intended to fall within the scope of the appended claims. All changes within the meaning and range of the equivalents of , are included in the present invention.

Claims (10)

1. A black tartary buckwheat noodle is characterized in that: comprising the following raw materials: black tartary buckwheat composition, cereal starch and improver, and the black tartary buckwheat composition comprises black tartary buckwheat whole powder, brown rice powder and lotus seed powder, so The modifiers include konjac gum, sucrose ester, edible alkali and salt. 2. a kind of black tartary buckwheat noodles as claimed in claim 1 is characterized in that: by weight, the content of each raw material is 50-65 parts of black tartary buckwheat composition, 40-50 parts of cereal starch and 1- 5 servings. 3. a kind of black tartary buckwheat noodles as claimed in claim 1 or 2, is characterized in that: described black tartary buckwheat composition comprises by weight 80-90 parts of black tartary buckwheat whole powder, 10-15 parts of brown rice flour, 0.1-2 servings of lotus seed powder. 4. A kind of black tartary buckwheat noodles as claimed in claim 1 or 2, wherein the improving agent comprises 0.1-1 part by weight of konjac gum, 0.5-1 part of sucrose ester, 0.1-1 part of edible alkali and 1-1.5 servings of table salt. 5. A kind of black tartary buckwheat noodles as claimed in claim 1 or 2, characterized in that: the cereal starch is selected as high-gluten wheat flour. 6. the preparation method of a kind of black tartary buckwheat noodles as described in any one of claim 1 to 5, is characterized in that: comprise the steps: Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, and place it in a container, cover the mouth of the container with plastic wrap, and then place it in a water bath at 40-60° C. for 15-20 minutes to obtain a mixture ; Step 2, take out the mixture obtained in step 1 and let it stand for cooling, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough; Step 3, proofing the dough, then pressing the dough into a dough band by a dough press, and finally drying and forming, to obtain black buckwheat noodles. 7. the preparation method of a kind of black tartary buckwheat noodles as claimed in claim 6, it is characterized in that: the full swelling specific operation mentioned in the described step 1 is: konjac gum and edible alkali are mixed, add 50 times the weight of The water was placed in a 55°C water bath and stirred to dissolve. 8. An instant black tartary buckwheat noodles, characterized in that it comprises the following raw materials: black tartary buckwheat composition, cereal starch and improver, and the black tartary buckwheat composition comprises black tartary buckwheat whole powder, brown rice powder and lotus seed powder , the improver includes konjac gum, sucrose ester, edible alkali and salt; The preparation method includes the following steps: Step 1, fully swell the konjac gum to form a gel, then add the black tartary buckwheat composition, mix it evenly, and place it in a container, cover the mouth of the container with plastic wrap, and then place it in a water bath at 40-60° C. for 15-20 minutes to obtain a mixture ; Step 2, take out the mixture obtained in step 1 and let it stand for cooling, then add cereal starch, sucrose ester and table salt, mix well, and then add water to knead the dough to obtain a dough; Step 3, proofing the dough, then rolling the dough into a noodle band by a noodle press, steaming the noodle band by steam heating, and finally drying and forming, the instant black tartary buckwheat noodles can be obtained. 9. A kind of instant black tartary buckwheat noodles as claimed in claim 8, it is characterized in that: by weight, the content of each raw material is 50-65 parts of black tartary buckwheat composition, 40-50 parts of cereal starch and improver 1-5 servings. 10. The instant black tartary buckwheat noodles according to claim 8 or 9, wherein the black tartary buckwheat composition comprises, by weight, 80-90 parts of black tartary buckwheat whole powder and 10-15 parts of brown rice flour. 0.1-2 parts of lotus seed powder; the improving agent includes 0.1-1 part of konjac gum, 0.5-1 part of sucrose ester, 0.1-1 part of edible alkali and 1-1.5 parts of salt by weight.

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