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Sanqing noodles and preparation method thereof

A technology for clearing noodles and auxiliary materials, which is applied in food preparation, application, food science, etc. It can solve the problems of unfavorable production and processing, long processing time, complicated and cumbersome operation, etc., and achieve high production efficiency, overcome easy breakage, and production process Simple operation effect

Active Publication Date: 2013-09-04
TAIYUAN LIUWEIZHAI IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the quality characteristics of buckwheat, the processing technology of the above-mentioned invention takes a long time, requires strong experience, and is complicated and cumbersome to operate, which is not conducive to large-scale mechanized production and processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of Sanqing noodles, it is made of main ingredient sweet buckwheat flour and auxiliary materials oat flour, tartary buckwheat flour, pea flour and konjac flour, according to the ratio by weight, take sweet buckwheat flour 85kg, oat flour 6kg, bitter buckwheat flour Buckwheat flour 6kg, pea flour 3kg, konjac flour 4kg;

[0026] Preparation method of Sanqing noodles:

[0027] (1) Weighing after screening to remove impurities: after screening the raw material powder to remove impurities, weigh 85kg of sweet buckwheat flour, 6kg of oat flour, 6kg of tartary buckwheat flour, 3kg of pea flour and 4kg of konjac flour according to the above weight ratio;

[0028] (2) Kneading noodles: Pour 35kg of water into the above-mentioned raw and auxiliary material powder, and knead the noodles with a noodle mixer for 2 minutes;

[0029] (3) Wake up the noodles: wake up the reconciled noodles in step (2) for 8 minutes, so that the flour and water are fully combined and the structur...

Embodiment 2

[0036] A kind of Sanqing noodles, it is made of main ingredient sweet buckwheat flour and auxiliary materials oat flour, tartary buckwheat flour, pea flour and konjac flour, according to the ratio by weight, take sweet buckwheat flour 82kg, oat flour 9kg, bitter buckwheat flour Buckwheat flour 6kg, pea flour 3kg, konjac flour 2kg;

[0037] Preparation method of Sanqing noodles:

[0038] (1) Weighing after screening to remove impurities: After screening the raw material powder to remove impurities, weigh 82kg of sweet buckwheat flour, 9kg of oat flour, 6kg of tartary buckwheat flour, 3kg of pea flour and 2kg of konjac flour according to the above weight ratio;

[0039] (2) Kneading noodles: Pour 30kg of water into the above-mentioned raw and auxiliary material powder, and knead the noodles with a noodle mixer for 2 minutes;

[0040] (3) Wake up the noodles: wake up the reconciled noodles in step (2) for 6 minutes, so that the flour and water are fully combined and the structur...

Embodiment 3

[0047] A kind of Sanqing noodles, it is made of main ingredient sweet buckwheat flour and auxiliary materials oat flour, tartary buckwheat flour, pea flour and konjac flour, according to the ratio by weight, take sweet buckwheat flour 90kg, oat flour 8kg, bitter buckwheat flour Buckwheat flour 10kg, pea flour 3kg, konjac flour 6kg;

[0048] Preparation method of Sanqing noodles:

[0049] (1) Weighing after screening to remove impurities: after screening the raw material powder to remove impurities, weigh 90 kg of sweet buckwheat flour, 8 kg of oat flour, 10 kg of tartary buckwheat flour, 3 kg of pea flour and 6 kg of konjac flour according to the above weight ratio;

[0050] (2) Kneading noodles: Pour 40kg of water into the above-mentioned raw and auxiliary material powder, and knead the noodles with a noodle mixer for 3 minutes;

[0051] (3) Wake up the noodles: wake up the reconciled noodles in step (2) for 8 minutes, so that the flour and water are fully combined and the s...

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Abstract

The invention relates to Sanqing noodles. The Sanqing noodles are mainly prepared from sweet buckwheat powder serving as the main material, and auxiliary materials including oat powder, tartary buckwheat powder, peameal and konjaku flour; and the raw materials are in parts by weight, as follows: 80 to 90 parts of sweet buckwheat powder, 5 to 11 parts of oat powder, 6 to 14 parts of tartary buckwheat powder, 1 to 5 parts of peameal, and 1 to 7 parts of konjaku flour. The invention also relates to a preparation method of the Sanqing noodles, and the preparation method comprises the following steps of: screening the sweet buckwheat powder and the auxiliary powder to remove impurities; weighing; kneading dough; fermenting; microbulking and extruding in two grades; ageing; drying; cutting to strips; and packaging. According to the preparation method, the raw material and auxiliary materials are pollution-free, any food additives are not added, so that the Sanqing noodles are pure natural coarse cereal foods; the processing process and operation are simple, the production efficiency is high, and the nutritional components of buckwheat are fully remained. As shown in the detection result from the technical section, the Sanqing noodles meet relevant national standard for foods and can be used as the daily diet for patients suffering from hyperlipidemia, hypertension and hyperglycemia according to the food glycemic index evaluation test; and in addition, the Sanqing noodles taste pliable and smooth, have unique flavor and are received by consumers.

Description

technical field [0001] The invention relates to noodles and a preparation method thereof, in particular to a three-clear noodle with buckwheat as the main raw material and a preparation method thereof. Background technique [0002] In recent years, under the situation that hyperlipidemia, diabetes, arteriosclerosis and other modern civilized diseases continue to increase and seriously threaten the national health level, people have begun to pay attention to scientific diet and special grain resources with unique nutritional and health functions. [0003] Buckwheat is a kind of miscellaneous grains with rich nutritional value. According to the analysis of Chinese Academy of Medical Sciences, the content of protein and fat in buckwheat is higher than that of rice and wheat flour; it is reported that some trace elements in buckwheat, such as rutin, can reduce blood fat and soften blood vessels. role. In addition, buckwheat also has the effects of nutrition and health care such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
Inventor 牛晓峰
Owner TAIYUAN LIUWEIZHAI IND
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