CN112056498A - Method for making tartary buckwheat noodle - Google Patents
Method for making tartary buckwheat noodle Download PDFInfo
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- CN112056498A CN112056498A CN202011055590.XA CN202011055590A CN112056498A CN 112056498 A CN112056498 A CN 112056498A CN 202011055590 A CN202011055590 A CN 202011055590A CN 112056498 A CN112056498 A CN 112056498A
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- parts
- flour
- portions
- tartary buckwheat
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 21
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 17
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 11
- 241001116389 Aloe Species 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000008234 soft water Substances 0.000 claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 208000010837 Diabetic eye disease Diseases 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 244000144927 Aloe barbadensis Species 0.000 description 1
- 235000002961 Aloe barbadensis Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A method for preparing tartary buckwheat noodle, which relates to the technical field of food formula. The feed is characterized by comprising the following raw materials in parts by weight: 100 parts of bitter nourishing noodles, 50 parts of oat noodles, 1.5 parts of cassia seeds, 1.5 parts of medlar, 1.5 parts of aloe, 0.1 part of iodized salt, 50 parts of soft water and 0.05 part of edible alkali noodles. The invention has the beneficial effects that: the fine dried noodles are not added with any pigment, additive, chemical component and mineral substance in the production process, have the effects of reducing blood sugar, blood fat and blood pressure, are particularly suitable for people with diabetic eye diseases, and have good market prospect.
Description
Technical Field
The invention belongs to the technical field of food formulas, and particularly relates to a method for making tartary buckwheat noodle.
Background
Various fine dried noodles in the market are full of precious Lin and have the effects of reducing blood sugar, blood fat and blood pressure, and the fine dried noodles are not common and are particularly suitable for people with diabetic eye diseases.
Disclosure of Invention
In order to overcome the problems, the invention provides a preparation method of tartary buckwheat noodle, which is used for making up for the deficiency.
The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the tartary buckwheat noodle is characterized by comprising the following raw materials in parts by weight: 100 portions of tartary buckwheat flour, 50 portions of oat flour, 1.5 portions of cassia seed, 1.5 portions of medlar, 1.5 portions of aloe, 0.1 portion of iodized salt, 50 portions of soft water and 0.05 portion of edible soda flour; the method comprises the following specific steps: (1) weighing semen Cassiae, fructus Lycii and Aloe according to weight parts, crushing, sieving with 120 mesh sieve, and stirring well for use; (2) weighing tartary buckwheat flour, oat flour, iodized salt, edible alkali flour and soft water in parts by weight for later use; (3) pre-mixing the prepared tartary buckwheat flour, oat flour, semen cassiae, medlar and aloe in a dough mixer for 8-12 minutes, adding the prepared iodized salt, edible alkali flour and soft water, and mixing for 15-20 minutes to obtain mixed dough; (4) curing the mixed dough for 15-25 minutes, taking out, standing for 15-20 minutes, and performing secondary curing for 10-20 minutes; (5) after the secondary curing is finished, rolling, tabletting and slitting are carried out to form wet noodles; (6) sending the wet noodles into a drying room, and drying; (7) and (5) packaging to obtain the product.
The traditional Chinese medicine has the following effects: cassia seed: clearing heat, improving eyesight, and moistening intestine; medlar: tonifying kidney, nourishing liver and improving eyesight; aloe vera: purging heat accumulation, killing parasites and cooling liver.
The invention has the beneficial effects that: the fine dried noodles are not added with any pigment, additive, chemical component and mineral substance in the production process, have the effects of reducing blood sugar, blood fat and blood pressure, are particularly suitable for people with diabetic eye diseases, and have good market prospect.
Detailed Description
The invention will be further illustrated with reference to the following specific examples.
Examples
The preparation method of the tartary buckwheat noodle is characterized by comprising the following raw materials in parts by weight: 100 kg of tartary buckwheat flour, 50 kg of oat flour, 1.5 kg of cassia seed, 1.5 kg of medlar, 1.5 kg of aloe, 0.1 kg of iodized salt, 50 kg of soft water and 0.05 kg of edible alkali flour; the method comprises the following specific steps: weighing semen Cassiae, fructus Lycii and Aloe according to weight parts, crushing, sieving with 120 mesh sieve, and stirring well for use; weighing tartary buckwheat flour, oat flour, iodized salt, edible alkali flour and soft water in parts by weight for later use; pre-mixing the prepared tartary buckwheat flour, oat flour, semen cassiae, medlar and aloe in a dough mixer for 8-12 minutes, adding the prepared iodized salt, edible alkali flour and soft water, and mixing for 15-20 minutes to obtain mixed dough; curing the mixed dough for 15-25 minutes, taking out, standing for 15-20 minutes, and performing secondary curing for 10-20 minutes; after the secondary curing is finished, rolling, tabletting and slitting are carried out to form wet noodles; sending the wet noodles into a drying room, and drying; (7) and (5) packaging to obtain the product.
Claims (1)
1. The preparation method of the tartary buckwheat noodle is characterized by comprising the following raw materials in parts by weight: 100 portions of tartary buckwheat flour, 50 portions of oat flour, 1.5 portions of cassia seed, 1.5 portions of medlar, 1.5 portions of aloe, 0.1 portion of iodized salt, 50 portions of soft water and 0.05 portion of edible soda flour; the method comprises the following specific steps: (1) weighing semen Cassiae, fructus Lycii and Aloe according to weight parts, crushing, sieving with 120 mesh sieve, and stirring well for use; (2) weighing tartary buckwheat flour, oat flour, iodized salt, edible alkali flour and soft water in parts by weight for later use; (3) pre-mixing the prepared tartary buckwheat flour, oat flour, semen cassiae, medlar and aloe in a dough mixer for 8-12 minutes, adding the prepared iodized salt, edible alkali flour and soft water, and mixing for 15-20 minutes to obtain mixed dough; (4) curing the mixed dough for 15-25 minutes, taking out, standing for 15-20 minutes, and performing secondary curing for 10-20 minutes; (5) after the secondary curing is finished, rolling, tabletting and slitting are carried out to form wet noodles; (6) sending the wet noodles into a drying room, and drying; (7) and (5) packaging to obtain the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011055590.XA CN112056498A (en) | 2020-09-24 | 2020-09-24 | Method for making tartary buckwheat noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011055590.XA CN112056498A (en) | 2020-09-24 | 2020-09-24 | Method for making tartary buckwheat noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112056498A true CN112056498A (en) | 2020-12-11 |
Family
ID=73683086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011055590.XA Withdrawn CN112056498A (en) | 2020-09-24 | 2020-09-24 | Method for making tartary buckwheat noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112056498A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0387155A (en) * | 1989-08-31 | 1991-04-11 | Ikeda Shokuhin Kogyo Kk | Tartary buckwheat-containing noodle and its production |
| CN1288680A (en) * | 2000-09-27 | 2001-03-28 | 马杰 | Buckwheat noodles |
| JP2005065523A (en) * | 2003-08-20 | 2005-03-17 | Takamura Kiichiro | Method for producing buckwheat noodle or pasta using tartary buckwheat flour or the like |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| US20160007617A1 (en) * | 2014-07-10 | 2016-01-14 | Standard Foods Corporation | Method For Preparing Instant Noodle, Flour Composition For Instant Noodle And Use Thereof |
| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN106063546A (en) * | 2016-06-28 | 2016-11-02 | 禹州市思源实业有限公司 | One clears away heart-fire improving eyesight alimentary paste and preparation method thereof |
| CN106690046A (en) * | 2016-12-20 | 2017-05-24 | 重庆市农业科学院 | Fagopyrum tataricum noodles and making method thereof |
| CN107006774A (en) * | 2017-04-26 | 2017-08-04 | 河北省魏县龙翔粮油食品有限公司 | A kind of elm face He Le and preparation method thereof |
| CN107156643A (en) * | 2017-04-19 | 2017-09-15 | 任国亮 | Diabetes patient noodles |
-
2020
- 2020-09-24 CN CN202011055590.XA patent/CN112056498A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0387155A (en) * | 1989-08-31 | 1991-04-11 | Ikeda Shokuhin Kogyo Kk | Tartary buckwheat-containing noodle and its production |
| CN1288680A (en) * | 2000-09-27 | 2001-03-28 | 马杰 | Buckwheat noodles |
| JP2005065523A (en) * | 2003-08-20 | 2005-03-17 | Takamura Kiichiro | Method for producing buckwheat noodle or pasta using tartary buckwheat flour or the like |
| CN101579078A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Buckwheat dried noodle |
| US20160007617A1 (en) * | 2014-07-10 | 2016-01-14 | Standard Foods Corporation | Method For Preparing Instant Noodle, Flour Composition For Instant Noodle And Use Thereof |
| CN105520052A (en) * | 2015-12-31 | 2016-04-27 | 江苏大学 | Production method of staple food vermicelli for diabetic population |
| CN106063546A (en) * | 2016-06-28 | 2016-11-02 | 禹州市思源实业有限公司 | One clears away heart-fire improving eyesight alimentary paste and preparation method thereof |
| CN106690046A (en) * | 2016-12-20 | 2017-05-24 | 重庆市农业科学院 | Fagopyrum tataricum noodles and making method thereof |
| CN107156643A (en) * | 2017-04-19 | 2017-09-15 | 任国亮 | Diabetes patient noodles |
| CN107006774A (en) * | 2017-04-26 | 2017-08-04 | 河北省魏县龙翔粮油食品有限公司 | A kind of elm face He Le and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 魏恩宇: "芦荟荞麦挂面的工艺研究", 《食品工业》 * |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201211 |
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| WW01 | Invention patent application withdrawn after publication |