Tartary buckwheat noodles and preparation method thereof

Abstract

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

Description

technical field [0001] The invention relates to the field of food, in particular to tartary buckwheat noodles made from tartary buckwheat as a main raw material and a preparation method thereof. Background technique [0002] At present, the incidence of hyperlipidemia, obesity, diabetes, etc. caused by unreasonable diet continues to rise, threatening human health at all times. According to relevant data, there are currently about 1 billion obese people in the world, 250 million obese patients, and 750 million overweight people. According to the statistics of the World Health Organization Diabetes Expert Committee, there are currently about 150 million diabetic patients in the world, and more than 35 million in my country. , occupying the first place in the world, the number of patients is still growing, and experts predict that it will increase by about 14% in the next ten years. [0003] As a staple food, cereals occupy a prominent and important position in the dietary stru...

AI Technical Summary

Problems solved by technology

[0017] However, the production of the above-mentioned tartary buckwheat noodles generally requires adding a large amount of wheat flour to improve the toughness of the finished noodles, resulting in less tartary buckwheat content in the finished product; if the tartary buckwheat content is high, the amount of wheat flour is less, resulting in a high rate of broken bars and a large loss in the production process. , the noodles are easy to break when cooking, the noodle soup is easy to be mushy, and the taste of the noodles is poor