CN112075577A - Konjak and tartary buckwheat noodles and processing method thereof - Google Patents
Konjak and tartary buckwheat noodles and processing method thereof Download PDFInfo
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- CN112075577A CN112075577A CN202011146614.2A CN202011146614A CN112075577A CN 112075577 A CN112075577 A CN 112075577A CN 202011146614 A CN202011146614 A CN 202011146614A CN 112075577 A CN112075577 A CN 112075577A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 95
- 235000010485 konjac Nutrition 0.000 title claims abstract description 95
- 235000012149 noodles Nutrition 0.000 title claims abstract description 72
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 64
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 64
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 113
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 32
- 239000002131 composite material Substances 0.000 claims abstract description 32
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 32
- 239000010452 phosphate Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 30
- 239000000252 konjac Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims description 34
- 240000000249 Morus alba Species 0.000 claims description 33
- 235000008708 Morus alba Nutrition 0.000 claims description 33
- 238000001035 drying Methods 0.000 claims description 33
- 238000004898 kneading Methods 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 235000009811 Momordica charantia Nutrition 0.000 claims description 30
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 29
- 239000002002 slurry Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000003490 calendering Methods 0.000 claims description 9
- 239000011812 mixed powder Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 244000078912 Trichosanthes cucumerina Species 0.000 claims 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000000225 effect on diabetes Effects 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 description 25
- 108010068370 Glutens Proteins 0.000 description 17
- 235000021312 gluten Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 8
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 210000004913 chyme Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000006377 glucose transport Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000002700 urine Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
Abstract
The invention discloses konjak tartary buckwheat noodles and a processing method thereof. The konjak tartary buckwheat noodles comprise the following raw materials in parts by weight: 75-80 parts of flour, 8-11 parts of konjac powder, 1-2 parts of salt, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate. The konjak tartary buckwheat noodles prepared by the invention are chewier in taste, have a good health care effect on diabetes patients, and do not damage spleen and stomach.
Description
Technical Field
The invention relates to noodles and a processing method thereof, in particular to konjak and tartary buckwheat noodles and a processing method thereof.
Background
The health care function of the konjak and the tartary buckwheat is known by more and more people, and the konjak has the advantages of low unit calorific value, high dietary fiber content, unique taste and no paste soup after long-time cooking, so in the noodle market in recent years, the competitive power of the konjak and tartary buckwheat noodles is higher than that of common noodles. The dried konjak noodles sold in the market are prepared from the following ingredients: konjak fine powder, standard flour, salt and water, and the konjak has stiff and elastic mouthfeel, does not exert good elasticity and has insufficient health care effect.
Disclosure of Invention
The invention aims to provide konjak and tartary buckwheat noodles and a processing method thereof, and solves the problems that the existing konjak noodles are not stiff and elastic enough in taste and are not enough in health care effect.
In order to solve the technical problems, the invention adopts the following technical scheme:
the konjak tartary buckwheat noodles comprise the following raw materials in parts by weight: 75-80 parts of flour, 8-11 parts of konjac powder, 1-2 parts of salt, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate.
The konjac refined powder mainly contains glucomannan, has high viscosity after dissolution, enhances the viscosity of chyme in the digestive tract, delays the detention time of chyme paste in the gastric cavity, forms a protective film in the intestinal tract, effectively inhibits the increase of blood sugar value and urine sugar value, and provides elastic mouthfeel. The addition of the composite phosphate increases gluten strength, reduces starch dissolved matters, enhances the viscoelasticity of the noodles, and the composite phosphate and the glucomannan are subjected to esterification reaction to generate corresponding esterification products, so that the viscosity of the glucomannan is improved, the chewy mouthfeel of the noodles is improved, the film forming property is also improved, and the health care property of the noodles is improved.
Preferably, the raw materials also comprise bitter gourd powder and mulberry leaf powder, wherein the bitter gourd powder accounts for 1-2 parts, and the mulberry leaf powder accounts for 1-2 parts. The balsam pear is rich in flavonoids, the mulberry leaf is rich in deoxynojirimycin, and the two are combined to form the pancreatic cleanout insulin, so that the utilization rate of insulin of tissue cells can be improved, the glucose transport can be promoted, the secretion of insulin can be maintained, and the health care effect on patients with diabetes is good. However, when the mulberry leaf tartary buckwheat noodles are cold, the mulberry leaf powder is not good for people with weak spleen and stomach, gastrointestinal discomfort symptoms can occur, abdominal pain, diarrhea, abdominal distension and stool are jam-like when the mulberry leaf powder is added into tartary buckwheat noodles as staple food, and the konjak has the effects of tonifying spleen and stimulating appetite and has good inhibition on the side effects of the mulberry leaf powder.
Preferably, the dry base components comprise, by weight, 75-80 parts of flour, 8-11 parts of konjac fine powder, 1-2 parts of salt, 1.2-1.4 parts of bitter gourd powder, 1.6-1.8 parts of mulberry leaf powder, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate.
A processing method of konjak tartary buckwheat noodles comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading;
s3 calendering: rolling to obtain a dough sheet;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the temperature in the drying process is 10-35 ℃, and the drying time is 4.5-5.5 hours;
s6, cooling: cooling to 22-25 ℃, and standing for more than 8 hours.
The konjak tartary buckwheat noodles prepared by low-temperature drying, low-temperature cooling and long-time slow crisping are boiled for a long time without soup pasting, have smooth mouthfeel and are more chewy.
Preferably, the flour is 75-80 parts by weight, the konjac fine flour is 8-11 parts by weight, the salt is 1-2 parts by weight, the bitter gourd powder is 1-2 parts by weight, the mulberry leaf powder is 1-2 parts by weight, the tartary buckwheat powder is 4-5 parts by weight, and the composite phosphate is 0.2-0.35 part by weight.
Preferably, in the step of kneading S2, the kneading environment is vacuum and the vacuum degree is-0.06 to-0.08 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
Preferably, in the step of kneading dough in S2, the water content is 32-36% when kneading dough. The high water content is adopted, the strength of gluten is improved, and the elasticity and the chewy taste are improved.
Preferably, in the step of drying in S5, the noodles sequentially pass through four drying areas, and the temperature of the first drying area is: 10-20 ℃, the humidity is 85% -95%, and the duration is 45-55 minutes; the temperature of the second baking area is as follows: 15-25 ℃, the humidity is 80% -90%, and the duration is 90-110 minutes; the temperature of the third baking area is as follows: the humidity is 50% -60% at 25-35 ℃, and the duration is 90-100 minutes; the temperature of the fourth baking area is as follows: the temperature is 20-25 ℃, and the duration is 45-55 minutes. Firstly, a low-temperature and high-humidity drying environment is adopted, so that uniform evaporation of water is facilitated, and a gluten structure is protected; then drying at a higher temperature for a long time to remove water; finally, low-temperature short-time drying is carried out, on one hand, the effect of supplementing drying is achieved, on the other hand, gluten which becomes tight at higher temperature originally is relieved and shaped in a low-temperature environment, and the chewy taste of the cooked noodles is facilitated. But the whole stability belongs to low temperature, which is beneficial to protect the formed gluten.
Preferably, the cooling rate in the cooling step of S6 is 0.8-1.2 ℃/h. The cooling speed is not too fast, the cooling is slow and crisp, the noodle structure is slowly shaped, and the noodle structure cannot be damaged.
Preferably, in the step of drying in S5, the wheat grains are dried by hot air to obtain hot air with wheat flavor, and then the noodles are dried by hot air with wheat flavor, so that the obtained noodles have strong wheat flavor.
Compared with the prior art, the invention has the beneficial effects that: the konjak tartary buckwheat noodles prepared by the method are chewier in taste, have a good health-care effect on patients with diabetes, and do not damage the spleen and the stomach; the gluten structure of the tartary buckwheat noodles prepared by the invention is complete, so that the obtained tartary buckwheat noodles have smooth taste and are more chewy; the konjak tartary buckwheat noodles prepared by the method are rich in wheat flavor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the konjak tartary buckwheat noodles comprise the following raw materials in parts by weight: 80 parts of flour, 8 parts of konjak fine powder, 2 parts of salt, 4 parts of tartary buckwheat powder and 0.35 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 36% when kneading dough; the dough kneading environment is vacuum, and the vacuum degree is-0.06 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the temperature in the drying process is 25 ℃, and the drying time is 5.5 hours;
s6, cooling: cooling to 22 deg.C, and standing for more than 8 hr.
Example 2:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 75 parts of flour, 11 parts of konjak fine powder, 1 part of salt, 2 parts of bitter gourd powder, 1 part of mulberry leaf powder, 5 parts of tartary buckwheat powder and 0.2 part of composite phosphate.
In addition, other seasonings can be added according to the requirement, and the addition of the other seasonings does not influence the proportion of the dry components.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 32% when dough kneading is carried out; the dough kneading environment is vacuum, and the vacuum degree is-0.08 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the temperature in the drying process is 40 ℃, and the drying time is 4.5 hours;
s6, cooling: cooling to 25 deg.C, and standing for more than 8 hr.
Example 3:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 80 parts of flour, 11 parts of konjak fine powder, 1 part of salt, 1.2 parts of bitter gourd powder, 1.6 parts of mulberry leaf powder, 5 parts of tartary buckwheat powder and 0.35 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 36% when kneading dough; the dough kneading environment is vacuum, and the vacuum degree is-0.08 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the noodles sequentially pass through four temperature areas, wherein the temperature of the first temperature area is as follows: at 28 ℃ for 45 minutes; the temperature of the second temperature zone is as follows: at 38 ℃ for 90 minutes; the temperature of the third temperature zone is as follows: at 40 ℃ for 100 minutes; the fourth temperature zone temperature is: at 25 ℃ for 55 minutes;
s6, cooling: cooling to 22 deg.C, and standing for more than 8 hr.
Example 4:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 75-80 parts of flour, 8-11 parts of konjac powder, 1-2 parts of salt, 1.4 parts of bitter gourd powder, 1.8 parts of mulberry leaf powder, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 36% when kneading dough; the dough kneading environment is vacuum, and the vacuum degree is-0.06 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the noodles sequentially pass through four temperature areas, wherein the temperature of the first temperature area is as follows: at 25 ℃ for 55 minutes; the temperature of the second temperature zone is as follows: at 28 ℃ for 110 minutes; the temperature of the third temperature zone is as follows: 30 ℃ and the duration of 90 minutes; the fourth temperature zone temperature is: at 28 ℃ for 45 minutes;
s6, cooling: cooling to 22-25 ℃, and standing for more than 8 hours.
Example 5:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 75 parts of flour, 8 parts of konjac powder, 1 part of salt, 1 part of bitter gourd powder, 2 parts of mulberry leaf powder, 5 parts of tartary buckwheat powder and 0.2 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 36% when kneading dough; the dough kneading environment is vacuum, and the vacuum degree is-0.08 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the noodles sequentially pass through four temperature areas, wherein the temperature of the first temperature area is as follows: at 28 ℃ for 45 minutes; the temperature of the second temperature zone is as follows: at 28 ℃ for 100 minutes; the temperature of the third temperature zone is as follows: at 40 ℃ for 90 minutes; the fourth temperature zone temperature is: at 28 ℃ for 45 minutes;
s6, cooling: cooling to 25 deg.C, standing for more than 8 hr at a cooling rate of 0.8 deg.C/h. The cooling speed is not too fast, the cooling is slow and crisp, the noodle structure is slowly shaped, and the noodle structure cannot be damaged.
Example 6:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 80 parts of flour, 11 parts of konjac powder, 1 part of salt, 1 part of bitter gourd powder, 2 parts of mulberry leaf powder, 5 parts of tartary buckwheat powder and 0.35 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 32% when dough kneading is carried out; the dough kneading environment is vacuum, and the vacuum degree is-0.08 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the noodles sequentially pass through four temperature areas, wherein the temperature of the first temperature area is as follows: at 28 ℃ for 45 minutes; the temperature of the second temperature zone is as follows: at 38 ℃ for 110 minutes; the temperature of the third temperature zone is as follows: 30 ℃ and the duration of 90 minutes; the fourth temperature zone temperature is: at 25 ℃ for 45 minutes;
s6, cooling: cooling to 22 deg.C, standing for more than 8 hr at a cooling rate of 1.2 deg.C/h. The cooling speed is not too fast, the cooling is slow and crisp, the noodle structure is slowly shaped, and the noodle structure cannot be damaged.
The most preferred embodiment is as follows:
the konjak tartary buckwheat noodles comprise the following raw materials of flour, konjak fine flour, salt, bitter gourd powder, mulberry leaf powder, tartary buckwheat powder, composite phosphate and purified water in parts by weight: 80 parts of flour, 10 parts of konjak fine powder, 1.5 parts of salt, 1.3 parts of bitter gourd powder, 1.7 parts of mulberry leaf powder, 5 parts of tartary buckwheat powder and 0.3 part of composite phosphate.
The processing method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading; the water content is 32-36% when kneading; the dough kneading environment is vacuum, and the vacuum degree is-0.06 MPa. The vacuum environment enables the dough to form a net structure, the dough is uniformly mixed in a short time, and the formed wet gluten is not damaged.
S3 calendering: rolling to obtain a dough sheet, wherein the dough sheet is rolled at room temperature;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: firstly, the wheat grains are dried by hot air to obtain hot air with wheat fragrance, and then the noodles are dried by the hot air with wheat fragrance. The noodles sequentially pass through four baking areas: the temperature of the first baking area is as follows: humidity of 90% at 15 ℃ for 50 minutes; the temperature of the second baking area is as follows: humidity of 85% at 50 ℃ for 100 minutes; the temperature of the third baking area is as follows: humidity of 55% at 30 ℃ for 100 minutes; the temperature of the fourth baking area is as follows: 20 ℃ for 50 minutes. Firstly, a low-temperature and high-humidity drying environment is adopted, so that uniform evaporation of water is facilitated, and a gluten structure is protected; then drying at a higher temperature for a long time to remove water; finally, low-temperature short-time drying is carried out, on one hand, the effect of supplementing drying is achieved, on the other hand, gluten which becomes tight at higher temperature originally is relieved and shaped in a low-temperature environment, and the chewy taste of the cooked noodles is facilitated. But the whole stability belongs to low temperature, which is beneficial to protect the formed gluten.
S6, cooling: cooling to 24 deg.C, standing for more than 8 hr at a cooling rate of 1 deg.C/h. The cooling speed is not too fast, the cooling is slow and crisp, the noodle structure is slowly shaped, and the noodle structure cannot be damaged.
Reference throughout this specification to multiple illustrative embodiments means that a particular method described in connection with the embodiments is included in at least one embodiment described generally throughout this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, while a method is described in connection with any one embodiment, it is to be understood that it is within the scope of the invention to implement such a method in connection with other embodiments.
Claims (10)
1. The konjak tartary buckwheat noodles are characterized in that: the raw materials comprise flour, konjac powder, salt, tartary buckwheat powder, composite phosphate and purified water, and the dry basis components are calculated according to the parts by weight: 75-80 parts of flour, 8-11 parts of konjac powder, 1-2 parts of salt, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate.
2. The konjak tartary buckwheat noodle according to claim 1, which is characterized in that: the raw materials also comprise bitter gourd powder and mulberry leaf powder, wherein the bitter gourd powder accounts for 1-2 parts, and the mulberry leaf powder accounts for 1-2 parts.
3. The konjak tartary buckwheat noodle according to claim 2, which is characterized in that: the dry base components comprise, by weight, 75-80 parts of flour, 8-11 parts of konjac powder, 1-2 parts of salt, 1.2-1.4 parts of bitter gourd powder, 1.6-1.8 parts of mulberry leaf powder, 4-5 parts of tartary buckwheat powder and 0.2-0.35 part of composite phosphate.
4. A processing method of konjak tartary buckwheat noodles is characterized by comprising the following steps: the method comprises the following steps:
preparing konjak slurry by S1: adding the konjac fine powder, the composite phosphate and the salt into water, stirring and fully dissolving to obtain konjac slurry;
s2 and dough: fully stirring and mixing flour, mulberry leaf powder, tartary buckwheat powder and bitter gourd powder, then injecting konjak slurry into the mixed powder, and fully stirring and kneading;
s3 calendering: rolling to obtain a dough sheet;
s4 slitting and forming: cutting the dough sheet into strips to obtain noodles;
s5, drying: the temperature in the drying process is 10-35 ℃, and the drying time is 4.5-5.5 hours;
s6, cooling: cooling to 22-25 ℃, and standing for more than 8 hours.
5. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: according to parts by weight, the flour is 75-80 parts, the konjac fine flour is 8-11 parts, the salt is 1-2 parts, the bitter gourd powder is 1-2 parts, the mulberry leaf powder is 1-2 parts, the tartary buckwheat powder is 4-5 parts, and the composite phosphate is 0.2-0.35 part.
6. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: in the step of S2 dough kneading, the dough kneading environment is vacuum, and the vacuum degree is-0.06 to-0.08 MPa.
7. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: in the step of S2 dough kneading, the water content is 32-36% during dough kneading.
8. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: in the step of drying by S5, the noodles sequentially pass through four drying areas, and the temperature of the first drying area is as follows: 10-20 ℃, the humidity is 85% -95%, and the duration is 45-55 minutes; the temperature of the second baking area is as follows: 15-25 ℃, the humidity is 80% -90%, and the duration is 90-110 minutes; the temperature of the third baking area is as follows: the humidity is 50% -60% at 25-35 ℃, and the duration is 90-100 minutes; the temperature of the fourth baking area is as follows: the temperature is 20-25 ℃, and the duration is 45-55 minutes.
9. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: and the cooling speed in the S6 cooling step is 0.8-1.2 ℃/h.
10. The konjak tartary buckwheat noodle according to claim 4, which is characterized in that: in the step of S5, the wheat grains are dried by hot air to obtain hot air with wheat fragrance, and then the noodles are dried by hot air with wheat fragrance.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112617107A (en) * | 2021-01-05 | 2021-04-09 | 勉县天适魔芋科技有限公司 | Konjak and pumpkin noodles and processing method thereof |
| CN112956642A (en) * | 2021-04-08 | 2021-06-15 | 江苏文旭信息技术股份有限公司 | Blood sugar-reducing, blood lipid-lowering and blood pressure-reducing wheaten food |
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| CN111567735A (en) * | 2020-04-29 | 2020-08-25 | 莫彦明 | Noodle formula for regulating blood sugar and blood fat and improving physique |
| CN112956642A (en) * | 2021-04-08 | 2021-06-15 | 江苏文旭信息技术股份有限公司 | Blood sugar-reducing, blood lipid-lowering and blood pressure-reducing wheaten food |
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