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Preparation technology of instant buckwheat noodle cake

A production process, convenient buckwheat technology, applied in food preparation, application, food science, etc., can solve the problems of nutrition, convenience, health, deliciousness, etc. Effect

Active Publication Date: 2013-04-17
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

[0026] Get 70 parts of buckwheat flour, 30 parts of starch, 1 part of modified starch, 0.1 part of guar gum and 0.8 part of edible oil by weight and mix them with 96 parts of water, and send them into a refiner to grind into a slurry. The particle size of the powder-containing particles is not less than 400 mesh; then the slurry is aged in an environment at a temperature of 100°C for 100 seconds; the aged clinker enters a mold for extrusion to obtain a strip; the Place the strips at minus 2°C for 6 hours to obtain aged strips; thaw the aged strips with water at room temperature, drain off the moisture on the strips, cut them into lengths of half a meter and dry them with hot air until the strips The water content in the medium is 10% (wt%), and the instant buckwheat noodle cake is obtained. The particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0027] Soak the product of this example in water at 95-100°C for 4 minutes. After soaking, the...

Embodiment 2

[0029] Get 70 parts of buckwheat flour, 30 parts of starch, 5 parts of modified starch, 0.3 part of guar gum and 1.5 parts 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 particle size of the powder-containing particles is not less than 400 mesh; then the slurry is aged in an environment at a temperature of 105°C for 80 seconds; the cured clinker enters a mold for extrusion to obtain a strip; the Place the strips in minus 4°C for 6 hours to obtain aged strips; thaw the aged strips with water at room temperature, drain off the moisture on the strips, cut them into lengths of half a meter and dry them with hot air until the strips The moisture content in the medium is 13% (wt%), and the instant buckwheat noodle cake is obtained. The particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0030] Soak the product of this example in water at 95-100°C for 4 minutes. After...

Embodiment 3

[0032] Get 80 parts of buckwheat flour, 20 parts of starch, 2 parts of modified starch, 0.2 part of guar gum and 0.8 part of edible oil by weight and after mixing with 96 parts of water, send into a refiner and grind into a slurry. The particle size of the powder-containing particles is not less than 400 mesh; the slurry is then placed in an environment at a temperature of 105°C for 130 seconds; the cured clinker enters a mold for extrusion to obtain a strip; Place the strips in minus 4°C for 6 hours to obtain aged strips; thaw the aged strips with water at room temperature, drain off the moisture on the strips, cut them into lengths of half a meter and dry them with hot air until the strips The moisture content in the medium is 13% (wt%), and the instant buckwheat noodle cake is obtained. The particle size of buckwheat flour and starch in this embodiment is not less than 80 mesh.

[0033] Soak the product of this example in water at 95-100°C for 4 minutes. After soaking, the ...

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PUM

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Abstract

The invention provides a preparation technology of an instant buckwheat noodle cake. The technology comprises steps of material blending, slurry grinding, curing, strip extruding, strip aging, thawing and drying. According to the invention, characteristics of buckwheat starch particles are taken into consideration. With a basis of existing instant rice noodle processing technologies and the adjustments of technical parameters, the instant buckwheat noodles are prepared. The buckwheat powder content of the noodle cake is high; the buckwheat fragrant is rich; and the noodle cake can be rapidly reconstituted. When the noodles are reconstituted, the noodles are good in elasticity and stiffness. When eaten, the noodle soup is not turbid, the noodles are not easy to break, and the noodles are chewy. The buckwheat noodle cake has advantages of low cost and excellent mouthfeel. Therefore, the added economic value of the buckwheat powder is improved.

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): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 杨建辉
Owner 嘉善瑞佳运动器材有限公司
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