CN1224337C - Convenience buckwheat flour and its making method - Google Patents
Convenience buckwheat flour and its making method Download PDFInfo
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- CN1224337C CN1224337C CNB021341273A CN02134127A CN1224337C CN 1224337 C CN1224337 C CN 1224337C CN B021341273 A CNB021341273 A CN B021341273A CN 02134127 A CN02134127 A CN 02134127A CN 1224337 C CN1224337 C CN 1224337C
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- buckwheat
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Abstract
The present invention discloses a natural health care instant food with buckwheat as a main raw material and a preparation method thereof. The raw material ingredients of the natural health care instant food comprise 80 to 90 % of buckwheat as a main raw material and 10 to 20 % of auxiliary materials. The auxiliary materials comprise 2 to 8 wt% of flour, 3 to 6 wt% of starch, 1 to 7 wt% of refined vegetable oil, 0.1 to 0.7 wt% if edible refined salt, 0.01 to 0.05% of edible sodium carbonate and 0.05 to 0.1 wt% of calcium bicarbonate mixed liquid. The preparation method of natural health care instant food comprises buckwheat screening, impurity removal, powder making, addition of water and powder for auxiliary materials, curing, shredding, baking, shaping, mixing, sterilization and bagging to obtain a finished product. The added auxiliary materials of the present invention do not have any alum, gelatin and coloring matter. The original nutritional, health-care and medical ingredients of the buckwheat are sufficiently reserved. The natural health care instant food has the advantages of sanitation, safety, convenience and good mouth feel and is suitable for various people.
Description
Technical field:
The present invention relates to a kind of instant food and preparation method thereof, particularly a kind of is formulated pure natural health-care instant food of primary raw material and preparation method thereof with the buckwheat.
Background technology:
A kind of pollution-free green herbaceous plant that buckwheat is produced for the high mountain area, the content of its protein, fat is all apparently higher than staple foods such as rice, flour; Buckwheat also contains mineral matter, trace element, chlorophyll and the multivitamin of needed by human, can reduce human body blood fat and cholesterol, and illnesss such as diabetes, coronary heart disease, hypertension are had positive preventive and therapeutic effect, simultaneously, buckwheat is also having certain effect aspect the immunity of organisms improving.Therefore, the nutrition of the uniqueness that buckwheat had, health care and medical characteristics just more and more are subjected to nutrition expert's great attention, and become one of project of food service industry focus development.Chinese patent " a kind of fast food buckwheat flour and preparation method thereof " (CN 1059788C), a kind of prescription and manufacture craft thereof of fast food buckwheat face are disclosed, its prescription is major ingredient buckwheat and auxiliary starch, lime, edible alum, edible soda ash, edible gelatin or guar gum combine by a certain percentage, its manufacture craft comprises the removal of impurities of buckwheat grain, wash buckwheat, the profit buckwheat, powder process, batching, adding water mixes, the system noodles, cooling, dry, tangent plane, metering packing, finished product surplus in the of totally ten procedure finish, system noodles operation be with in adding the machine barrel that loose material that water mixes enters the noodle machine that is preheating to uniform temperature from ripe, can change filament plate according to product requirement and go out semi-finished product.Owing to contain alum, the gelatin that country bans use of in this prescription, cause that original nutrient contents reduces in the buckwheat, and the mouthfeel variation, edible safety inadequately.
Summary of the invention:
The purpose of this invention is to provide a kind of is formulated pure natural health-care fast food instant food of primary raw material and preparation method thereof with the buckwheat, buckwheat face obtained by this method, health, safety, mouthfeel are good, have kept the original nutrition of buckwheat self, health care and medical composition.
Concrete technical scheme of the present invention is as follows:
Raw material composition of the present invention comprises major ingredient buckwheat and auxiliary material, and the percentage by weight of buckwheat and auxiliary material is: 80-90%: 10-20%.
Auxiliary material of the present invention comprises flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor, and the percentage by weight of buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor is: 80-90%: 2-8%: 3-6%: 1-7%: 0.1-0.7%: 0.01-0.05%: 0.05-0.1%.
The preparation method of buckwheat flour of the present invention comprises: buckwheat screening impurity elimination powder process, adding auxiliary material water and powder, slaking, throwing, oven dry, moulding, batching, sterilization, pack finished product, and its concrete processing step is as follows:
A, buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor are added water in the ratio batching of 80-90%: 2-8%: 3-6%: 1-7%: 0.1-0.7%: 0.01-0.05%: 0.05-0.1% stir into the lining that water content is 30-40%;
B, above-mentioned buckwheat lining is cooled off throwing in slaking under 85-105 ℃ the high temperature after 60 minutes;
C, treated after the throwing moulding under 50-60 ℃ condition dry 2-3 hour;
D, with the semi-finished product after the moulding earlier with high temperature sterilization 3-8 minute of 150-200 ℃, use ultraviolet sterilization 4-6 minute again;
E, metering packing finished product, batching are used ultraviolet sterilization 4-6 minute once more.
The eating method of buckwheat face of the present invention is: with the casual bubble of boiling water was edible in 3-5 minute.
The present invention has made full use of this resources advantage of buckwheat that widely distributes, in preparation process buckwheat face, add auxiliary material and do not have alum, gelatin, pigment, fully kept the original nutrition of buckwheat self, health care and medical composition, health, safety, convenience, mouthfeel are good, are applicable to all kinds of crowds.
The specific embodiment:
Embodiment 1:
Raw material composition of the present invention comprises major ingredient buckwheat and auxiliary material, and the percentage by weight of buckwheat and auxiliary material is: 90%: 10%.
Auxiliary material of the present invention comprises flour, starch, refining vegetable oil, edible refined salt, calcium bicarbonate mixed liquor, and the percentage by weight of buckwheat and flour, starch, refining vegetable oil, edible refined salt, calcium bicarbonate mixed liquor is: 90%: 4%: 3.4%: 2%: 0.5%: 0.05%: 0.05%.
The preparation method of buckwheat flour of the present invention comprises: buckwheat screening impurity elimination powder process, adding auxiliary material water and powder, slaking, throwing, oven dry, moulding, batching, sterilization, pack finished product, and its concrete processing step is as follows:
A, with buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor in 90%: 4%: 3.4%: 2%: 0.5%: 0.05%: 0.05% ratio batching adds water, and to stir into water content be 30% lining;
B, above-mentioned buckwheat lining is cooled off throwing in slaking under 100 ℃ the high temperature after 60 minutes;
C, treated after the throwing moulding under 60 ℃ condition dry 3 hours;
D, with the semi-finished product after the moulding earlier with 150 ℃ high temperature sterilization 5 minutes, used ultraviolet sterilization again 5 minutes;
E, metering packing finished product, batching were used ultraviolet sterilization 5 minutes once more.
The eating method of buckwheat face of the present invention is: with the casual bubble of boiling water was edible in 3-5 minute.
Embodiment 2:
Raw material composition of the present invention comprises major ingredient buckwheat and auxiliary material, and the percentage by weight of buckwheat and auxiliary material is: 80%: 20%.
Auxiliary material of the present invention comprises flour, starch, refining vegetable oil, edible refined salt, calcium bicarbonate mixed liquor, and the percentage by weight of buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor is: 80%: 8%: 6%: 5.6%: 0.3%: 0.04%: 0.06%.
The preparation method of buckwheat flour of the present invention comprises: buckwheat screening impurity elimination powder process, adding auxiliary material water and powder, slaking, throwing, oven dry, moulding, batching, sterilization, pack finished product, and its concrete processing step is as follows:
A, with buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor in 80%: 8%: 6%: 5.6%: 0.3: 0.04%: 0.06% ratio batching adds water, and to stir into water content be 35% lining;
B, above-mentioned buckwheat lining is cooled off throwing in slaking under 95 ℃ the high temperature after 60 minutes;
C, treated after the throwing moulding under 50 ℃ condition dry 2.5 hours;
D, with the semi-finished product after the moulding earlier with 180 ℃ high temperature sterilization 4 minutes, used ultraviolet sterilization again 6 minutes;
E, metering packing finished product, batching were used ultraviolet sterilization 5 minutes once more.
The eating method of buckwheat face of the present invention is: with the casual bubble of boiling water was edible in 3-5 minute.
Embodiment 3:
Raw material composition of the present invention comprises major ingredient buckwheat and auxiliary material, and the percentage by weight of buckwheat and auxiliary material is: 85%: 15%.
Auxiliary material of the present invention comprises flour, starch, refining vegetable oil, edible refined salt, calcium bicarbonate mixed liquor, and the percentage by weight of buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor is: 85%: 6%: 5%: 3.7%: 0.2%: 0.04%: 0.06%.
The preparation method of buckwheat flour of the present invention comprises: buckwheat screening impurity elimination powder process, adding auxiliary material water and powder, slaking, throwing, oven dry, moulding, batching, sterilization, pack finished product, and its concrete processing step is as follows:
A, with buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor in 85%: 6%: 5%: 3.7%: 0.2%: 0.04%: 0.06% ratio batching adds water, and to stir into water content be 40% lining;
B, above-mentioned buckwheat lining is cooled off throwing in slaking under 105 ℃ the high temperature after 60 minutes;
C, treated after the throwing moulding under 55 ℃ condition dry 2.5 hours;
D, with the semi-finished product after the moulding earlier with 200 ℃ high temperature sterilization 3 minutes, used ultraviolet sterilization again 6 minutes;
E, metering packing finished product, batching were used ultraviolet sterilization 4 minutes once more.
The eating method of buckwheat face of the present invention is: with the casual bubble of boiling water was edible in 3-5 minute.
The present invention has made full use of this resources advantage of buckwheat that widely distributes, institute adds auxiliary material in preparation buckwheat face process is not had alum, gelatin, pigment, fully kept the original nutrition of buckwheat self, health care and medical composition, health, safety, convenience, mouthfeel are good, are applicable to all kinds of crowds.
Claims (2)
1, a kind of convenience buckwheat flour is characterized in that: the raw material composition comprises major ingredient buckwheat and auxiliary material, and the percentage by weight of buckwheat and auxiliary material is: 80-90%: 10-20%; Wherein auxiliary material comprises flour, starch, refining vegetable oil, edible refined salt, edible soda ash and calcium bicarbonate mixed liquor, major ingredient buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, the percentage by weight of calcium bicarbonate mixed liquor is: 80-90%: 2-8%: 3-6%: 1-7%: 0.1-0.7%: 0.01-0.05%: 0.05-0.1%, and its concrete processing step is as follows: A, with buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, the calcium bicarbonate mixed liquor adds water in the ratio of 80-90%: 2-8%: 3-6%: 1-7%: 0.1-0.7%: 0.01-0.05%: 0.05-0.1% batching and stirs into the lining that water content is 30-40%; B, above-mentioned buckwheat lining is cooled off throwing in slaking under 85-105 ℃ the high temperature after 60 minutes; C, treated after the throwing moulding under 50-60 ℃ condition dry 2-3 hour; D, with the semi-finished product after the moulding earlier with high temperature sterilization 3-8 minute of 150-200 ℃, use ultraviolet sterilization 4-6 minute again; E, metering packing finished product, batching are used ultraviolet sterilization 4-6 minute once more.
2, the preparation method of a kind of convenience buckwheat flour according to claim 1, it is characterized in that: comprise buckwheat screening impurity elimination powder process, adding auxiliary material water and powder, slaking, throwing, oven dry, moulding, batching, sterilization, pack finished product, its concrete processing step is as follows:
A, buckwheat and flour, starch, refining vegetable oil, edible refined salt, edible soda ash, calcium bicarbonate mixed liquor are added water in the ratio batching of 80-90%: 2-8%: 3-6%: 1-7%: 0.1-0.7%: 0.01-0.05%: 0.05-0.1% stir into the lining that water content is 30-40%;
B, above-mentioned buckwheat lining is cooled off throwing in slaking under 85-105 ℃ the high temperature after 60 minutes;
C, treated after the throwing moulding under 50-60 ℃ condition dry 2-3 hour;
D, with the semi-finished product after the moulding earlier with high temperature sterilization 3-8 minute of 150-200 ℃, use ultraviolet sterilization 4-6 minute again;
E, metering packing finished product, batching are used ultraviolet sterilization 4-6 minute once more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021341273A CN1224337C (en) | 2002-11-21 | 2002-11-21 | Convenience buckwheat flour and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021341273A CN1224337C (en) | 2002-11-21 | 2002-11-21 | Convenience buckwheat flour and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1413497A CN1413497A (en) | 2003-04-30 |
| CN1224337C true CN1224337C (en) | 2005-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021341273A Expired - Fee Related CN1224337C (en) | 2002-11-21 | 2002-11-21 | Convenience buckwheat flour and its making method |
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| CN (1) | CN1224337C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779763B (en) * | 2010-03-08 | 2012-05-02 | 席武胜 | Instant noodles and method for making same |
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2002
- 2002-11-21 CN CNB021341273A patent/CN1224337C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1413497A (en) | 2003-04-30 |
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