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Manufacturing process for instant buckwheat line flat bread

A production process and convenient buckwheat technology, applied in food preparation, application, food science, etc., can solve the problems of nutrition, convenience, health, delicacy, and less, and achieve excellent taste, mellow buckwheat fragrance, and good elasticity Effect

Active Publication Date: 2013-02-20
嘉善瑞佳运动器材有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is far from meeting people's requirements for nutrition, convenience, health and deliciousness
There are also very few reports on buckwheat deep-processing products and processing techniques in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] Take 100 parts of buckwheat flour, 1 part of modified starch, 0.2 part of guar gum and 0.5 part of edible oil by weight and mix them with 100 parts of water, then send them into a refiner and grind them into a slurry, the powder particles contained in the slurry The particle size is not less than 400 mesh; then the slurry is placed in an environment at a temperature of 105 ° C for 100 seconds; the cured clinker enters the mold for extrusion to obtain a strip; the strip is placed in In the environment of minus 2°C for 6 hours, the aged strips were obtained; the aged strips were thawed in water at room temperature, and then the water stained on the strips was drained, cut according to the length of half a meter, and then dried with hot air until the moisture content in the strips was 10% (wt%), instant buckwheat noodle cake, the particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0028] Soak the product of this example in water at 95...

Embodiment 2

[0030] Take 90 parts of buckwheat flour, 5 parts of modified starch, 0.1 part of guar gum and 0.3 part of edible oil by weight and mix them with 40 parts of water, then send them into a refiner and grind them into a slurry, the powder particles contained in the slurry The particle size is not less than 400 mesh; then the slurry is placed in an environment at a temperature of 110 ° C for 130 seconds; the cured clinker enters the mold for extrusion to obtain a strip; the strip is placed in In the environment of minus 4°C for 6 hours, the aged strips were obtained; the aged strips were thawed with water at room temperature, and then the water stained on the strips was drained, cut according to the length of half a meter, and then dried with hot air until the moisture content in the strips was 13% (wt%), the instant buckwheat noodle cake, the particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0031] Soak the product of this example in water ...

Embodiment 3

[0033] Take 95 parts of buckwheat flour, 3 parts of modified starch, 0.2 part of guar gum and 1.5 parts of edible oil by weight and mix them with 80 parts of water, then send them into a refiner and grind them into a slurry, the powder particles contained in the slurry The particle size is not less than 400 mesh; then the slurry is placed in an environment at a temperature of 105 ° C for 150 seconds; the cured clinker enters the mold for extrusion to obtain a strip; the strip is placed in In the environment of minus 4°C for 6 hours, the aged strips were obtained; the aged strips were thawed with water at room temperature, and then the water stained on the strips was drained, cut according to the length of half a meter, and then dried with hot air until the moisture content in the strips was 13% (wt%), the instant buckwheat noodle cake, the particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0034] Soak the product of this example in water...

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PUM

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Abstract

The invention provides a manufacturing process of convenient buckwheat noodle cake, which includes the steps of batching, refining, ripening, extruding into strips, aging the strips, thawing and drying. The process of the invention is based on the characteristics of buckwheat starch granules. Based on the existing instant vermicelli processing technology, through the adjustment of process parameters, the instant buckwheat thread is prepared. The content of buckwheat flour in the noodle cake is high, the buckwheat flavor is mellow, the noodle cake is rehydrated quickly, and the noodle has good elasticity and gluten strength after rehydration. The soup is not muddy, sticky, chewy, low in cost and excellent in taste, thereby increasing the economic added value of buckwheat flour.

Description

technical field [0001] The invention relates to instant food, in particular to a manufacturing process of instant buckwheat noodle cake. Background technique [0002] Convenience foods are mainly divided into instant noodles, instant rice noodles and instant rice. Because they are easy to carry and easy to eat, they are highly praised by people all over the world and have an irreplaceable position in the food field. In convenience food, the production and consumption of instant noodles have always been dominant. There are more than 3,000 various types of instant noodle production lines in China. They have always followed the Japanese instant noodle production process, using wheat as raw material, processed by rolling, and fried. [0003] With the change of dietary concepts, people pay more and more attention to the health, nutrition and safety of food. The fat content of fried instant noodle cakes is relatively high, and a large amount of starch is added to the raw materia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 杨建辉
Owner 嘉善瑞佳运动器材有限公司
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