CN115281310A - Fagopyrum tataricum noodles and preparation method thereof - Google Patents
Fagopyrum tataricum noodles and preparation method thereof Download PDFInfo
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- CN115281310A CN115281310A CN202210948672.XA CN202210948672A CN115281310A CN 115281310 A CN115281310 A CN 115281310A CN 202210948672 A CN202210948672 A CN 202210948672A CN 115281310 A CN115281310 A CN 115281310A
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- tartary buckwheat
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- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 98
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 98
- 235000012149 noodles Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 43
- 239000000835 fiber Substances 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003801 milling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 241000219051 Fagopyrum Species 0.000 claims description 20
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 abstract description 13
- 235000013339 cereals Nutrition 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009792 diffusion process Methods 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 2
- 102000006395 Globulins Human genes 0.000 description 2
- 108010044091 Globulins Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of flour product processing, and discloses tartary buckwheat noodles and a preparation method thereof, which are used for solving the problems of low tartary buckwheat addition amount, poor processing adaptability and high noodle breakage rate in the existing tartary buckwheat noodles; the method comprises the following steps: s1, roasting the tartary buckwheat grains to obtain cooked tartary buckwheat grains, and grinding the cooked tartary buckwheat grains by an ultralow-temperature grinder to obtain tartary buckwheat baking powder; s2, cleaning the tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinder to obtain tartary buckwheat fiber powder; s3, mixing the roasted tartary buckwheat powder, the tartary buckwheat fiber powder, the corn starch and water, processing the mixture by an extrusion noodle making machine to obtain noodles, and aging and drying the noodles to obtain a finished product. The application bakes the tartary buckwheat seeds, which is beneficial to the diffusion of the fragrant substances in the tartary buckwheat; meanwhile, the obtained tartary buckwheat noodles are resistant to cooking and low in noodle breakage rate.
Description
Technical Field
The invention relates to the technical field of flour product processing, in particular to tartary buckwheat flour and a preparation method thereof.
Background
Tartary buckwheat also has the name of tartary buckwheat, has small lean fruit, round top end, obtuse edge angle, mostly has abdominal sulcus, rough grain surface and no luster, and is divided into colors of black, yellow, gray and the like. The peel is black brown, the seeds are round three-diamond and dark brown, and the bitter taste of the tartary buckwheat after contacting water is mainly caused by the fact that rutin contained in the tartary buckwheat is degraded by rutin degrading enzyme to generate the quercetin with the bitter taste. The tartary buckwheat contains various nutrient substances, such as starch, protein, dietary fiber, vitamins and various trace elements.
With the development of research and development and production technologies, buckwheat products are more and more in forms, including baked foods such as buckwheat bread and buckwheat biscuits; fermented products such as buckwheat wine and buckwheat vinegar; buckwheat flour, buckwheat steamed bread and other traditional staple food. The noodles are originated from China, have a history of more than four thousand years so far, are deeply favored by people as one of traditional staple foods, and have the advantages of easy storage, long shelf life, simple and convenient eating and the like.
At present, along with the increasing attention of society to nutritional and healthy staple food, coarse cereal products are increasingly popular with consumers, and tartary buckwheat noodles are popular in the market due to the rich nutritional characteristics of the tartary buckwheat noodles. However, the conventional tartary buckwheat noodles have the problems of low tartary buckwheat addition amount, poor processing adaptability and high breaking rate.
Disclosure of Invention
< problems to be solved by the present invention >
The method is used for solving the problems of low addition amount of the tartary buckwheat, poor processing adaptability and high breaking rate of the tartary buckwheat in the existing tartary buckwheat noodles.
< technical solution adopted in the present invention >
Aiming at the technical problems, the invention provides tartary buckwheat noodles and a preparation method thereof.
The specific contents are as follows:
the invention provides a preparation method of tartary buckwheat flour, which comprises the following steps:
s1, roasting tartary buckwheat grains, and then grinding the roasted tartary buckwheat grains by using an ultralow temperature grinder to obtain tartary buckwheat baking powder;
s2, cleaning the tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinder to obtain tartary buckwheat fiber powder;
s3, mixing the roasted tartary buckwheat powder, the tartary buckwheat fiber powder, the corn starch and water, processing the mixture by an extrusion noodle making machine to obtain noodles, and aging and drying the noodles to obtain a finished product.
Secondly, the invention provides the tartary buckwheat noodles obtained by the preparation method.
< advantageous effects achieved by the present invention >
Roasting the tartary buckwheat seeds is beneficial to the formation and release of flavor substances in the tartary buckwheat. Meanwhile, because proteins in the tartary buckwheat are mainly albumin and globulin, the proteins cannot form an effective gluten network structure; after the baking treatment, the generation of amylose can be promoted, and the formation and the release of fat and fragrance substances are facilitated. Compared with the traditional extrusion treatment, the problem of poor network structure formation degree caused by excessive degradation of starch can be avoided by baking the tartary buckwheat powder.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides tartary buckwheat noodles and a preparation method thereof, wherein the preparation method comprises the following steps:
s1, grinding the fried tartary buckwheat grains by using an ultralow temperature grinder to obtain tartary buckwheat powder, wherein the tartary buckwheat powder is up to more than 120 meshes, and baking the tartary buckwheat powder to obtain tartary buckwheat baking powder;
s2, generating a bran layer in the process of shelling and milling the tartary buckwheat seeds, and grinding the bran layer by using an ultralow temperature grinder to obtain tartary buckwheat fiber powder of more than 150 meshes;
s3, mixing the roasted tartary buckwheat flour, the corn starch, the tartary buckwheat fiber powder and water, processing the mixture by an extrusion noodle making machine to obtain noodles, and aging and drying the noodles to obtain a finished product.
In the invention, the roasting temperature of the tartary buckwheat seeds is 220-240 ℃ and the time is 20-30 min. Roasting the tartary buckwheat seeds is beneficial to the diffusion of fragrant substances in the tartary buckwheat. Meanwhile, because proteins in the tartary buckwheat are mainly albumin and globulin, the proteins cannot form an effective gluten network structure; after baking, it can promote generation of amylose and facilitate the emission of fat and fragrance substances. Compared with the traditional extrusion treatment, the problem of poor network structure formation degree caused by excessive degradation of starch can be avoided by baking the tartary buckwheat powder.
In the invention, the components are calculated according to the parts by weight, 60 to 65 parts of the bitter buckwheat baking powder, 10 to 20 parts of the bitter buckwheat fiber powder and 20 to 30 parts of the corn starch; the total amount of the bitter buckwheat baking powder, the bitter buckwheat fiber powder and the corn starch is 25-45 percent of the total amount of water.
In the invention, the adding temperature of water is 35-38 ℃.
In the invention, the extrusion noodle making machine adopts a full-automatic integrated machine, the material mixing, noodle making forming, strip cutting and hanging are integrated, and the thickness of the noodles can be randomly adjusted within the range of phi 1.2-1.6 mm.
In the invention, in S3, the curing temperature in the noodle making machine is 100-120 ℃, and the curing time is 2-3 min, so that the noodles can reach 70-80% curing degree and can not be cured completely.
In the invention, in S3, the air humidity is controlled to be 92-96% during the aging period, and the aging time is 6-8 h. During the aging period, an ultrasonic atomization humidifier is adopted, 15% of edible alcohol is added into atomized water, the air humidity is controlled, the water on the surface of the tartary buckwheat noodles is prevented from being evaporated too fast, and the starch in the tartary buckwheat noodles is easily fully aged.
Secondly, the invention provides the tartary buckwheat noodles obtained by the preparation method.
< example >
Example 1
The preparation method of the tartary buckwheat noodles comprises the following steps:
(1) Roasting the tartary buckwheat seeds at 220-240 ℃ for 20-30 min, and then grinding the seeds by an ultralow temperature grinder to obtain tartary buckwheat baking powder reaching 120 meshes to obtain tartary buckwheat baking powder; cleaning tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinding machine to obtain 150-mesh tartary buckwheat fiber powder. Taking 40 parts of warm water, adding 65 parts of buckwheat baking powder, 10 parts of buckwheat fiber powder and 25 parts of corn starch under the condition of stirring, uniformly blending until a small amount of small blocks of flour agglomerate, and mixing until a small amount of small blocks of flour agglomerate to obtain the wet flour.
(2) The noodle maker adopts a full-automatic integrated machine, the material mixing, noodle making and forming, slitting and hanging are integrated, the thickness of the noodles can be randomly adjusted within 1.2-1.6mm (in the embodiment, the accurate thickness of the product can be adjusted), the curing temperature is 100-120 ℃, and the curing degree of the noodles can be accurately controlled within 2-3 min.
During aging, an ultrasonic atomization humidifier is adopted, 15% edible alcohol is added into atomized water, the air humidity is controlled to be 92-96%, and aging is carried out for 6-8 hours. Drying room equipment adopts zone drying treatment.
Example 2
The preparation method of the tartary buckwheat noodles comprises the following steps:
(1) Roasting the tartary buckwheat seeds at 220-240 ℃ for 20-30 min, and then grinding the seeds by an ultralow temperature grinder to obtain tartary buckwheat baking powder reaching 120 meshes to obtain tartary buckwheat baking powder; cleaning tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinding machine to obtain 150-mesh tartary buckwheat fiber powder. Taking 40 parts of warm water, adding 60 parts of buckwheat baking powder, 10 parts of buckwheat fiber powder and 30 parts of corn starch under the condition of stirring, uniformly blending, and mixing until a small amount of small blocks of flour are agglomerated to obtain the wet flour.
(2) The noodle maker adopts a full-automatic integrated machine, the material mixing, noodle making and forming, strip cutting and hanging are integrated, the thickness of the noodles can be randomly adjusted within the range of phi 1.2-1.6mm, and the curing temperature can be controlled within the range of 92.5-96.5 ℃ to accurately control the curing degree of the noodles.
During aging, an ultrasonic atomization humidifier is adopted, 15% edible alcohol is added into atomized water, the air humidity is controlled to be 92-96%, and aging is carried out for 6-8 hours. Drying room equipment adopts zone drying treatment.
Example 3
The preparation method of the tartary buckwheat noodles comprises the following steps:
(1) Roasting the tartary buckwheat seeds for 20-30 min at the temperature of 220-240 ℃, and then grinding the seeds by using an ultralow temperature grinder to obtain tartary buckwheat baking powder reaching 120 meshes to obtain tartary buckwheat baking powder; cleaning tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinding machine to obtain 150-mesh tartary buckwheat fiber powder. Taking 40 parts of warm water, adding 63 parts of buckwheat baking powder, 10 parts of buckwheat fiber powder and 27 parts of corn starch under the condition of stirring, uniformly blending, and mixing until a small amount of small blocks of flour are agglomerated to obtain the wet flour.
(2) The noodle maker adopts a full-automatic integrated machine, the material mixing, noodle making and forming, strip cutting and hanging are integrated, the thickness of the noodles can be randomly adjusted within the range of phi 1.2-1.6mm, and the curing temperature can be controlled within the range of 110-120 ℃ to accurately control the curing degree of the noodles.
During aging, an ultrasonic atomization humidifier is adopted, 15% edible alcohol is added into atomized water, the air humidity is controlled to be 92-96%, and aging is carried out for 6-8 hours. Drying room equipment adopts zone drying treatment.
< Experimental example >
The cooking characteristics of the buckwheat noodles prepared in examples 1 to 3 were measured with reference to GB/T40636-2021.
The results of the experiment are shown in table 1.
The important bright points of the patent are as follows: firstly, the adding amount/content of the tartary buckwheat in the tartary buckwheat noodles is improved; secondly, the problems of poor adaptability and high broken strip rate of the traditional tartary buckwheat noodle processing are effectively solved.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The preparation method of the tartary buckwheat noodles is characterized by comprising the following steps:
s1, roasting tartary buckwheat grains, and then grinding the roasted tartary buckwheat grains by using an ultralow temperature grinder to obtain tartary buckwheat baking powder;
s2, cleaning the tartary buckwheat grains, selecting a bran layer generated in a shelling and milling process, and grinding the bran layer by using an ultralow temperature grinder to obtain tartary buckwheat fiber powder;
s3, mixing the roasted tartary buckwheat powder, the tartary buckwheat fiber powder, the corn starch and water, processing the mixture by an extrusion noodle making machine to obtain noodles, and aging and drying the noodles to obtain a finished product.
2. The method for preparing tartary buckwheat noodles as claimed in claim 1, wherein the baking temperature of tartary buckwheat grains is 220-240 ℃ and the baking time is 20-30 min.
3. The preparation method of the tartary buckwheat noodles as claimed in claim 1, wherein the components comprise, by weight, 60-65 parts of tartary buckwheat baking powder, 10-20 parts of tartary buckwheat fiber powder and 20-30 parts of corn starch; the total amount of the bitter buckwheat baking powder, the bitter buckwheat fiber powder and the corn starch is 25-45 percent of the total amount of water.
4. The method for preparing tartary buckwheat noodles as defined in claim 1, wherein water is added at a temperature of 35-38 ℃.
5. The method for preparing tartary buckwheat noodles as claimed in any one of claims 1 to 4, wherein in S3, the cooking temperature in the extrusion noodle making machine is 100-120 ℃ and the time is 2-3 min.
6. The method of any one of claims 1 to 4, wherein in S3, the air humidity is controlled to 92-96% during aging, and the aging time is 6-8 h.
7. A tartary buckwheat noodle obtained by the preparation method of any one of claims 1 to 6.
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| CN202210948672.XA CN115281310B (en) | 2022-08-09 | 2022-08-09 | Tartary buckwheat flour and preparation method thereof |
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| CN202210948672.XA CN115281310B (en) | 2022-08-09 | 2022-08-09 | Tartary buckwheat flour and preparation method thereof |
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| CN115281310B CN115281310B (en) | 2023-12-05 |
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| KR20060099880A (en) * | 2005-03-15 | 2006-09-20 | 이강균 | Manufacturing methods of buckwheat noodle by maturing buckwheat powder |
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| JP5238905B1 (en) * | 2012-10-29 | 2013-07-17 | 有限会社はばたき | Manufacturing method of roasted green buckwheat flour |
| KR20140021916A (en) * | 2012-08-13 | 2014-02-21 | 농업회사법인 에스엘에프앤에프 주식회사 | Process for producing cooked of purity buckwheat noodles |
| CN106560072A (en) * | 2016-06-16 | 2017-04-12 | 巩发永 | Tartary buckwheat food base-material |
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