CN115281310B - Tartary buckwheat flour and preparation method thereof - Google Patents
Tartary buckwheat flour and preparation method thereof Download PDFInfo
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- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 109
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 109
- 235000013312 flour Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 44
- 235000012149 noodles Nutrition 0.000 claims abstract description 43
- 239000000835 fiber Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000000227 grinding 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
- 238000010298 pulverizing process Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 7
- 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
- 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
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005192 partition Methods 0.000 description 3
- 238000007493 shaping 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
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 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
- 241000218158 Clematis Species 0.000 description 1
- 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
- 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
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process 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
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 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
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 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
- 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
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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 application relates to the technical field of flour product processing, and discloses a tartary buckwheat flour and a preparation method thereof, which are used for solving the problems of low addition amount, poor processing adaptability and high breakage rate of tartary buckwheat in the existing tartary buckwheat flour; the method comprises the following steps: s1, baking the tartary buckwheat seeds to obtain cooked tartary buckwheat seeds, and grinding the cooked tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat baking powder; s2, cleaning the tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and grinding the bran layers by an ultralow-temperature grinder to obtain tartary buckwheat fiber powder; s3, blending the tartary buckwheat baking powder, the tartary buckwheat fiber powder, the corn starch and the water, processing the mixture by a squeezing type noodle making machine to obtain noodles, and aging and drying the noodles to obtain a finished product. According to the application, the tartary buckwheat seeds are roasted, so that the emission of fragrant substances in tartary buckwheat is facilitated; meanwhile, the obtained tartary buckwheat noodles have low steaming and boiling resistance and breakage rate.
Description
Technical Field
The application relates to the technical field of flour product processing, in particular to a tartary buckwheat flour and a preparation method thereof.
Background
Tartary buckwheat is also called as Tartary buckwheat, which has smaller clematis fruit, round top end, blunt edge and angle, and has abdominal furrows, coarse grain surface, no luster, black, yellow, gray and other colors. The pericarp is black brown, the grain is round and triangular, and the bitter taste generated after the tartary buckwheat is soaked in water is mainly caused by the fact that rutin contained in the tartary buckwheat is degraded by rutin degrading enzyme to generate quercetin with bitter taste. Tartary buckwheat contains various nutrients such as starch, protein, dietary fiber, vitamins and various microelements.
With the progress of research and development and production technology, the forms of buckwheat products are more and more, including baked foods such as buckwheat bread, buckwheat biscuits and the like; fermented products such as buckwheat wine and buckwheat vinegar; traditional staple food such as buckwheat flour and buckwheat steamed bread. Noodles originate from China, have a history of more than four thousands of years so far, are popular as one of traditional staple foods, and have the advantages of easy storage, long shelf life, convenient eating and the like.
At present, along with the increasing attention of society to nutrition and health staple food, coarse cereal products are increasingly popular with consumers, and tartary buckwheat noodles are popular in the market due to the rich nutrition. However, the existing tartary buckwheat noodles have the problems of low addition amount of tartary buckwheat, poor processing adaptability and high breakage rate.
Disclosure of Invention
< technical problem to be solved by the application >
The method is used for solving the problems of low adding amount, poor processing adaptability and high breakage rate of the existing tartary buckwheat noodles.
< technical scheme adopted by the application >
Aiming at the technical problems, the application provides tartary buckwheat noodles and a preparation method thereof.
The specific contents are as follows:
first, the application provides a preparation method of tartary buckwheat noodles, which comprises the following steps:
s1, baking the tartary buckwheat seeds, and then grinding the tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat baking powder;
s2, cleaning the tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and grinding the bran layers by an ultralow-temperature grinder to obtain tartary buckwheat fiber powder;
s3, blending the tartary buckwheat baking powder, the tartary buckwheat fiber powder, the corn starch and the water, extruding the mixture to obtain noodles, aging the noodles, and drying the noodles to obtain the finished product.
Second, the application provides the tartary buckwheat flour obtained by the preparation method.
< beneficial effects achieved by the application >
The tartary buckwheat seeds are roasted, which is beneficial to the formation and release of flavor substances in tartary buckwheat. Meanwhile, as proteins in the tartary buckwheat are mainly albumin and globulin, the proteins cannot form an effective gluten network structure; after baking, the product can promote the generation of amylose and the formation and release of lipid-fragrance substances. Compared with the traditional extrusion treatment, the problem of poor formation degree of a network structure 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 application more clear, the technical solutions of the embodiments of the present application will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The application provides a tartary buckwheat noodle and a preparation method thereof, comprising the following steps:
s1, grinding the fried tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat powder, wherein the tartary buckwheat powder reaches 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 pulverizing the tartary buckwheat seeds, and selecting an ultralow temperature grinder for grinding the bran layer to obtain tartary buckwheat fiber powder with the particle size of more than 150 meshes;
s3, blending the tartary buckwheat baking powder, the corn starch and the tartary buckwheat fiber powder with water, extruding the mixture to obtain noodles, aging the noodles, and drying the noodles to obtain a finished product.
In the application, the temperature for baking the tartary buckwheat seeds is 220-240 ℃ and the time is 20-30 min. The tartary buckwheat seeds are roasted, which is beneficial to the emission of the fragrant substances in the tartary buckwheat. Meanwhile, as proteins in the tartary buckwheat are mainly albumin and globulin, the proteins cannot form an effective gluten network structure; after baking, the product can promote the generation of amylose and the emission of fat-fragrance substances. Compared with the traditional extrusion treatment, the problem of poor formation degree of a network structure caused by excessive degradation of starch can be avoided by baking the tartary buckwheat powder.
In the application, the components are calculated according to the weight parts, the tartary buckwheat baking powder is 60-65 parts, the tartary buckwheat fiber powder is 10-20 parts, and the corn starch is 20-30 parts; the total amount of the added amounts of the tartary buckwheat baking powder, the tartary buckwheat fiber powder and the corn starch is 25-45% of the total amount of the water.
In the application, the water addition temperature is 35-38 ℃.
In the application, the extrusion type noodle making machine adopts a full-automatic integrated machine, and the steps of mixing, noodle making molding, slitting and hanging are integrated, so that the thickness of the noodles can be randomly adjusted within the range of phi 1.2-1.6 mm.
In the application, in S3, the curing temperature in the noodle making machine is 100-120 ℃ and the curing time is 2-3 min, so that the noodle can reach 70-80% curing degree and can not be fully cured.
In the application, in S3, the air humidity is controlled between 92 and 96 percent during the aging period, and the aging time is 6 to 8 hours. The ultrasonic atomization humidifier is adopted during aging, 15% edible alcohol is added into atomized water, the air humidity is controlled, the surface moisture of the tartary buckwheat noodles is ensured not to evaporate too fast, and the starch in the tartary buckwheat noodles is easy to fully age (age).
Second, the application provides the tartary buckwheat flour obtained by the preparation method.
< example >
Example 1
The preparation method of the tartary buckwheat flour comprises the following steps:
(1) Roasting the tartary buckwheat seeds for 20-30 min at 220-240 ℃, and grinding the tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat roasting powder which reaches 120 meshes to obtain tartary buckwheat roasting powder; the tartary buckwheat fiber powder is obtained by cleaning tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and selecting an ultralow temperature grinder for grinding the bran layers. Taking 40 parts of warm water, adding 65 parts of tartary buckwheat baking powder, 10 parts of tartary buckwheat fiber powder and 25 parts of corn starch under the condition of stirring, uniformly blending, mixing until the flour has a small amount of small lumps and agglomerating, and mixing until the flour has a small amount of small lumps and agglomerating to obtain wet flour.
(2) The noodle making machine adopts a full-automatic integrated machine, and comprises the steps of mixing materials, noodle making, shaping, slitting and hanging, wherein the thickness of the noodles can be randomly adjusted within the range of phi 1.2-1.6mm (the accurate thickness of the product can be adjusted in the embodiment), the curing temperature is 100-120 ℃, and the curing time is 2-3 min, so that the curing degree of the noodles is accurately controlled.
During aging, an ultrasonic atomization humidifier is adopted, 15% edible alcohol is added into atomized water, the air humidity is controlled between 92% and 96%, and aging is carried out for 6-8 hours. The drying room equipment adopts partition drying treatment.
Example 2
The preparation method of the tartary buckwheat flour comprises the following steps:
(1) Roasting the tartary buckwheat seeds for 20-30 min at 220-240 ℃, and grinding the tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat roasting powder which reaches 120 meshes to obtain tartary buckwheat roasting powder; the tartary buckwheat fiber powder is obtained by cleaning tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and selecting an ultralow temperature grinder for grinding the bran layers. Taking 40 parts of warm water, adding 60 parts of tartary buckwheat baking powder, 10 parts of tartary buckwheat fiber powder and 30 parts of corn starch under the condition of stirring, uniformly blending, and mixing until the flour has a small amount of small lumps to form wet flour.
(2) The noodle making machine adopts a full-automatic integrated machine, and comprises the steps of mixing materials, noodle making, shaping, slitting and suspending, wherein 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 between 92% and 96%, and aging is carried out for 6-8 hours. The drying room equipment adopts partition drying treatment.
Example 3
The preparation method of the tartary buckwheat flour comprises the following steps:
(1) Roasting the tartary buckwheat seeds for 20-30 min at 220-240 ℃, and grinding the tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat roasting powder which reaches 120 meshes to obtain tartary buckwheat roasting powder; the tartary buckwheat fiber powder is obtained by cleaning tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and selecting an ultralow temperature grinder for grinding the bran layers. Taking 40 parts of warm water, adding 63 parts of tartary buckwheat baking powder, 10 parts of tartary buckwheat fiber powder and 27 parts of corn starch under the condition of stirring, uniformly blending, and mixing until the flour has a small amount of small lumps and clusters to obtain wet flour.
(2) The noodle making machine adopts a full-automatic integrated machine, and comprises the steps of mixing materials, noodle making, shaping, slitting and suspending, wherein 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 between 92% and 96%, and aging is carried out for 6-8 hours. The drying room equipment adopts partition drying treatment.
< Experimental example >
The steaming and boiling characteristics of the tartary buckwheat noodles prepared in examples 1 to 3 were measured by referring to GB/T40636-2021 noodles.
The experimental results are shown in table 1.
Important bright point of this patent: firstly, the adding amount/content of the tartary buckwheat in the tartary buckwheat flour is improved; secondly, the difficult problems of poor adaptability and high breakage rate of the traditional tartary buckwheat flour processing are effectively solved.
The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (3)
1. The preparation method of the tartary buckwheat noodles is characterized by comprising the following steps:
s1, baking the tartary buckwheat seeds, and then grinding the tartary buckwheat seeds by an ultralow temperature grinder to obtain tartary buckwheat baking powder; the temperature of the tartary buckwheat grains is 220-240 ℃ and the time is 20-30 min;
s2, cleaning the tartary buckwheat seeds, selecting bran layers generated in the shelling and pulverizing process, and grinding the bran layers by an ultralow-temperature grinder to obtain tartary buckwheat fiber powder;
s3, blending the tartary buckwheat baking powder, the tartary buckwheat fiber powder, the corn starch and water, extruding the mixture to obtain noodles, aging the noodles, and drying the noodles to obtain a finished product; curing temperature in the extrusion press is 100-120 ℃ and time is 2-3 min; during aging, the air humidity is controlled to be 92-96%, and the aging time is 6-8 hours;
the tartary buckwheat flour comprises, 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 added amounts of the tartary buckwheat baking powder, the tartary buckwheat fiber powder and the corn starch is 25-45% of the total amount of water.
2. The method for preparing tartary buckwheat noodles according to claim 1, wherein the water is added at a temperature of 35-38 ℃.
3. A tartary buckwheat flour obtained by the preparation method of claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
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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 true CN115281310B (en) | 2023-12-05 |
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| CN106560072A (en) * | 2016-06-16 | 2017-04-12 | 巩发永 | Tartary buckwheat food base-material |
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| CN110463906A (en) * | 2019-07-17 | 2019-11-19 | 浙江中医药大学 | A kind of preparation method of buckwheat powder |
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