CN117652621A - Buckwheat noodles and preparation method thereof - Google Patents
Buckwheat noodles and preparation method thereof Download PDFInfo
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- CN117652621A CN117652621A CN202311803253.8A CN202311803253A CN117652621A CN 117652621 A CN117652621 A CN 117652621A CN 202311803253 A CN202311803253 A CN 202311803253A CN 117652621 A CN117652621 A CN 117652621A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 60
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 59
- 241000219051 Fagopyrum Species 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000654 additive Substances 0.000 claims abstract description 19
- 230000000996 additive effect Effects 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 15
- 229920002907 Guar gum Polymers 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 239000000665 guar gum Substances 0.000 claims abstract description 14
- 235000010417 guar gum Nutrition 0.000 claims abstract description 14
- 229960002154 guar gum Drugs 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000003825 pressing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010485 konjac Nutrition 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 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 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 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 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 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 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 1
- 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 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The application discloses buckwheat noodles and a preparation method thereof in the technical field of noodle processing, and belongs to the technical field of buckwheat noodles preparation, wherein the buckwheat noodles comprise the following raw materials in percentage by mass: buckwheat flour, wheat flour and a composite additive; the composite additive comprises konjaku flour, guar gum and xanthan gum, wherein the konjaku flour is prepared from the following components: guar gum: the ratio of xanthan gum is 3:3:2; the preparation process includes the steps of adding buckwheat flour into a steam stirrer, stirring while steaming, gelatinizing 40-60% water for 8-15 min; adding the composite additive into wheat flour according to a proportion, fully and uniformly mixing, adding the uniformly mixed flour into gelatinized buckwheat flour, adding clear water, uniformly stirring, and then starting kneading; pressing the kneaded dough into dough sheets, and cutting into equal-width noodles; baking: putting the cut noodles into a baking machine for baking; placing the baked noodles into a drying chamber until the water content of the noodles is 12% -14% to obtain buckwheat noodles; the noodles prepared by the invention solve the problem that the existing buckwheat noodles are easy to gelatinize when being boiled in water.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to buckwheat noodles and a preparation method thereof.
Background
The buckwheat flour is made of buckwheat flour, water and dough. Rich in nutrition and convenient and quick to eat. The stone mill buckwheat flour is mainly rich in protein; b vitamins; rutin-based vascular substance reinforcement; mineral nutrients; rich plant cellulose, etc. The buckwheat is not easy to cause obesity when being eaten frequently, because the buckwheat contains plant protein with high nutritive value and good balance, the protein is not easy to be converted into fat in vivo, so the buckwheat is not easy to cause obesity, and is also one of the optimal foods for diabetics. In addition, the dietary fiber contained in the buckwheat is eight times as much as that of the main food flour and rice which are eaten by people frequently, has good constipation prevention effect, and is beneficial to preventing colorectal cancer and obesity when being eaten frequently.
However, the existing buckwheat noodles have poor adhesion when being boiled, and are easy to be gelatinized after being boiled, so that the taste and flavor of the buckwheat noodles are affected.
Therefore, how to provide buckwheat noodles with good taste and less burnt after boiling is a technical problem to be solved by the skilled person.
Disclosure of Invention
The invention aims to provide buckwheat noodles and a preparation method thereof, which aim to solve the problem that the existing buckwheat noodles are easy to gelatinize when being boiled in water.
In order to solve the technical problems, the invention provides the following technical scheme: the buckwheat noodles comprise the following raw materials in percentage by mass: 30-50% of buckwheat flour, 50-70% of wheat flour and 0.5-1.5% of composite additive; the composite additive comprises konjaku flour, guar gum and xanthan gum, wherein the konjaku flour is prepared from the following components: guar gum: the ratio of xanthan gum was 3:3:2.
A preparation method of buckwheat noodles comprises the following steps:
1) Pregelatinization: firstly, putting buckwheat flour into a steam stirrer, and stirring while boiling, wherein gelatinization water is 40% -60%, and gelatinization time is 8-15 min;
2) Mixing: adding the composite additive into wheat flour according to a proportion, fully and uniformly mixing, adding the uniformly mixed flour into the gelatinized buckwheat flour in the first step, adding clear water with the temperature of 25-35 ℃ to uniformly stir, and then starting kneading until dough is formed; when kneading dough, the clear water is added for three times, the first water adding amount is 50% of the total water adding amount, the second water adding amount and the third water adding amount are 25% of the total water adding amount, and the dough is intermittently beaten for 4-7 times during kneading dough, and each time is beaten for 50-70 s.
3) Pressing: pressing the dough kneaded in the second step into dough sheets, and then cutting the dough sheets into equal-width noodles; 4) Baking: putting the cut noodles into a baking machine for baking for 15-20 min;
5) And (3) drying: and (3) putting the baked noodles into a drying chamber, wherein the initial temperature of the drying chamber is 18-26 ℃, and then slowly heating until the temperature rises to 38-40 ℃ until the water content of the noodles is 12-14%, thus obtaining the buckwheat noodles.
The invention has the beneficial effects that: the pregelatinization can improve the rheological property and freeze thawing stability of starch in the buckwheat, improve the toughness of the noodles, prevent the noodles from adhering when the noodles are boiled, and the protein in the cotton flour is gradually absorbed and swelled by using cold water at 25-35 ℃ and the noodles, and are adhered to each other to form a continuous membranous matrix which is mutually combined in a crossing way, thus forming a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, and the noodles prepared by cold water and dough are more chewy, thereby further preventing the adhesion; in addition, when dough is kneaded, a small amount of water is added for many times, so that the flour fully absorbs water and swells; therefore, the buckwheat flour prepared by adopting the scheme is dark yellow and green in color, has special aroma of buckwheat, is not easy to paste after being boiled in water, and the boiled flour soup is clear and not turbid.
Detailed Description
The technical solutions of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The buckwheat noodles comprise the following raw materials in percentage by mass: 30% of buckwheat flour, 69.5% of wheat flour and 0.5% of composite additive, wherein the composite additive comprises konjaku flour, guar gum and xanthan gum, and the konjaku flour is prepared from the following raw materials: guar gum: the ratio of xanthan gum was 3:3:2.
A preparation method of buckwheat noodles comprises the following steps:
1) Pregelatinization: firstly, putting buckwheat flour into a steam stirrer, and stirring while steaming, wherein gelatinization water is 60%, and gelatinization time is 15min;
2) Mixing: adding the composite additive into wheat flour according to a proportion, fully and uniformly mixing, adding the uniformly mixed flour into the gelatinized buckwheat flour in the first step, adding clear water with the temperature of 35 ℃ for uniformly stirring, and then starting kneading until dough is formed, wherein when kneading, the clear water is added for three times, the water adding amount for the first time is 50% of the total water adding amount, the water adding amounts for the second time and the third time are 25% of the total water adding amount, and the dough is intermittently beaten for 4 times each time, and 50s are beaten each time.
3) Pressing: pressing the dough kneaded in the second step into dough sheets, and then cutting the dough sheets into equal-width noodles; 4) Baking: placing the cut noodles into a baking machine for baking for 20min;
5) And (3) drying: placing the baked noodles into a drying chamber, wherein the initial temperature of the drying chamber is 26 ℃, and then slowly heating until the temperature rises to 40 ℃ until the water content of the noodles is 14%, thus obtaining the buckwheat noodles.
Example 2
The buckwheat noodles comprise the following raw materials in percentage by mass: 50% of buckwheat flour, 48.5% of wheat flour and 1.5% of a compound additive, wherein the compound additive comprises konjaku flour, guar gum and xanthan gum, and the konjaku flour is prepared from the following raw materials: guar gum: the composite additive with the ratio of the xanthan gum of 3:3:2 comprises konjak flour, guar gum and xanthan gum, wherein the konjak flour is prepared from the following components: guar gum: the ratio of xanthan gum was 3:3:2.
A preparation method of buckwheat noodles comprises the following steps:
1) Pregelatinization: firstly, putting buckwheat flour into a steam stirrer, and stirring while steaming, wherein gelatinization water is 40%, and gelatinization time is 8min;
2) Mixing: adding the composite additive into wheat flour according to a proportion, fully and uniformly mixing, adding the uniformly mixed flour into the gelatinized buckwheat flour in the first step, adding clear water with the temperature of 25 ℃ for uniformly stirring, and then starting kneading until dough is formed, wherein when kneading, the clear water is added three times, the water adding amount for the first time is 50% of the total water adding amount, the water adding amounts for the second time and the third time are 25% of the total water adding amount, and the dough is intermittently beaten for 7 times each time, and 70s are beaten each time.
3) Pressing: pressing the dough kneaded in the second step into dough sheets, and then cutting the dough sheets into equal-width noodles; 4) Baking: placing the cut noodles into a baking machine for baking for 15min;
5) And (3) drying: placing the baked noodles into a drying chamber, wherein the initial temperature of the drying chamber is 18 ℃, and then slowly heating until the temperature rises to 38 ℃ until the water content of the noodles is 12%, thus obtaining the buckwheat noodles.
Example 3
The buckwheat noodles comprise the following raw materials in percentage by mass: 40% of buckwheat flour, 59% of wheat flour and 1% of a compound additive, wherein the compound additive comprises konjaku flour, guar gum and xanthan gum, and the konjaku flour is prepared from the following raw materials: guar gum: the ratio of xanthan gum was 3:3:2.
A preparation method of buckwheat noodles comprises the following steps:
1) Pregelatinization: firstly, putting buckwheat flour into a steam stirrer, and stirring while steaming, wherein gelatinization water is 50%, and gelatinization time is 11min;
2) Mixing: the composite additive is added into wheat flour according to a proportion, then the wheat flour is fully and uniformly mixed, then the uniformly mixed flour is added into the gelatinized buckwheat flour in the first step, clear water with the temperature of 30 ℃ is added, stirring and uniformly mixing are carried out, dough kneading is started until dough is formed, when dough kneading is carried out, clear water is added for three times, the first water adding amount is 50% of the total water amount, the second water adding amount and the third water adding amount are both 25% of the total water amount, and the dough is intermittently beaten for 5 times each time, and 60 seconds are beaten each time.
3) Pressing: pressing the dough kneaded in the second step into dough sheets, and then cutting the dough sheets into equal-width noodles; 4) Baking: placing the cut noodles into a baking machine for baking for 18min;
5) And (3) drying: placing the baked noodles into a drying chamber, wherein the initial temperature of the drying chamber is 22 ℃, and then slowly heating until the temperature rises to 39 ℃ until the water content of the noodles is 13%, thus obtaining the buckwheat noodles.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. A buckwheat noodle, characterized in that: the material comprises the following raw materials in percentage by mass: 30-50% of buckwheat flour, 50-70% of wheat flour and 0.5-1.5% of composite additive; wherein the composite additive comprises konjaku flour, guar gum and xanthan gum, and the konjaku flour is prepared from the following components: guar gum: the ratio of xanthan gum was 3:3:2.
2. The method of preparing buckwheat noodles according to claim 1, wherein the process comprises:
1) Pregelatinization: firstly, putting buckwheat flour into a steam stirrer, and stirring while boiling, wherein gelatinization water is 40% -60%, and gelatinization time is 8-15 min;
2) Mixing: adding the composite additive into the wheat flour according to a proportion, fully and uniformly mixing, adding the uniformly mixed flour into the gelatinized buckwheat flour in the step 1), adding clear water with the temperature of 25-35 ℃ to uniformly stir, and then starting kneading until dough is formed; when kneading dough, the clear water is added for three times, the first water adding amount is 50% of the total water adding amount, the second water adding amount and the third water adding amount are 25% of the total water adding amount, and the dough is intermittently beaten for 4-7 times during kneading dough, and each time is beaten for 50-70 s;
3) Pressing: pressing the dough kneaded in the step 2) into dough sheets, and then cutting the dough sheets into equal-width noodles;
4) Baking: putting the cut noodles into a baking machine for baking for 15-20 min;
5) And (3) drying: and (3) putting the baked noodles into a drying chamber, wherein the initial temperature of the drying chamber is 18-26 ℃, and then slowly heating until the temperature rises to 38-40 ℃ until the water content of the noodles is 12-14%, thus obtaining the buckwheat noodles.
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| CN202311803253.8A CN117652621A (en) | 2022-05-20 | 2022-05-20 | Buckwheat noodles and preparation method thereof |
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| CN202210555698.8A CN114732105A (en) | 2022-05-20 | 2022-05-20 | Buckwheat noodles and preparation method thereof |
| CN202311803253.8A CN117652621A (en) | 2022-05-20 | 2022-05-20 | Buckwheat noodles and preparation method thereof |
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| CN101444276A (en) * | 2008-11-29 | 2009-06-03 | 会宁县三利土特产有限公司 | Buckwheat noodle formula and preparation method thereof |
| CN102742780A (en) * | 2012-07-06 | 2012-10-24 | 陕西科技大学 | Buckwheat macaroni and preparation method thereof |
| CN104543749A (en) * | 2013-10-22 | 2015-04-29 | 哈尔滨鑫红菊食品科技有限公司 | Method for processing dried buckwheat noodles |
| CN105380018A (en) * | 2014-09-07 | 2016-03-09 | 哈尔滨鑫红菊食品科技有限公司 | Buckwheat fine dried noodle production method using artemisia desertorum seed powder and potato powder as additives |
| CN114128832A (en) * | 2021-12-10 | 2022-03-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of quick-frozen buckwheat cooked noodles |
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