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Sweet buckwheat noodle formula and preparation method

A technology for sweet buckwheat and noodles, which is applied to food preparation, bacteria used in food preparation, food processing and other directions, can solve the problems of low nutritional value, poor processing performance, poor taste of buckwheat flour, etc., and achieves simple production process and production cost. The effect of low and easy production process

Active Publication Date: 2014-01-01
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the embodiments of the present invention is to provide a formula and preparation method of sweet buckwheat noodles, aiming at solving the problems that the existing buckwheat products are mainly buckwheat rice and buckwheat flour, and buckwheat flour has poor taste, poor processing performance and low nutritional value

Method used

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  • Sweet buckwheat noodle formula and preparation method

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preparation example Construction

[0026] like figure 1 As shown, another object of the embodiments of the present invention is to provide a method for preparing sweet buckwheat noodles, which comprises the following steps:

[0027] Step 1. Pretreatment of sweet buckwheat and soybeans: shelling of sweet buckwheat, removing impurities, washing, soaking, germination, removing impurities of soybeans, washing, soaking overnight;

[0028] Step 2, wet milling and lactic acid bacteria fermentation: germinated sweet buckwheat and soybeans are mixed and ground, inoculated with Lactobacillus plantarum and Lactobacillus bulgaricus for fermentation;

[0029] Step 3. Neutralize the pH, dry and pulverize and mix well: use baking soda to neutralize the pH of the fermented buckwheat paste to neutral, use the drum drying method to dry, then pulverize, mix with egg white powder, salt and water, and put it into the dough mixer , add water according to 35-45% of the total amount of materials and mix well;

[0030] Step 4. Put th...

Embodiment 1

[0037] Example 1: Sweet Buckwheat Fresh Noodles

[0038] 1. Activate and subculture Lactobacillus plantarum and Lactobacillus bulgaricus to obtain a mother starter, and mix the two at a ratio of 2:1 to prepare a working starter;

[0039] 2. Remove impurities from soybeans, wash them, and soak them overnight;

[0040] 3. Peel the sweet buckwheat, remove impurities, soak and germinate, the temperature is 30°C, the humidity is 70%, the time is 45h, and the soybeans are mixed according to the weight of 0.1-0.5% of the germinated sweet buckwheat;

[0041] 4. Refining the mixture obtained in step 3, inoculating the starter prepared in step 1 for fermentation, adding an appropriate amount of edible baking soda to neutralize the pH to neutral, drying and pulverizing;

[0042] 5. Add 1-3% egg white powder, 0.3-0.8% gluten powder, and 1% salt, mix well, knead the dough, shred it, cut it, and pack it.

Embodiment 2

[0043] Embodiment 2, sweet buckwheat vermicelli

[0044] 1. Lactobacillus plantarum and Lactobacillus bulgaricus are activated, added to make mother starter, and mixed 1:1 to make working starter;

[0045] 2. Remove impurities from soybeans, wash them, and soak them overnight;

[0046] 3. Peel the sweet buckwheat, remove impurities, soak and germinate, the temperature is 30°C, the humidity is 70%, the time is 50h, and the germinated sweet buckwheat and soybean are mixed according to the weight ratio of 90:1;

[0047] 6. Refining the mixture obtained in step 3, inoculating the starter prepared in step 1 for fermentation, adding edible baking soda to neutralize the pH to neutral, drying and pulverizing;

[0048] 4. Add 1-3% egg white powder, 0.2-0.6% compound phosphate, and 1% salt, mix well, knead the noodles and shred, cut and pack.

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Abstract

The invention discloses a sweet buckwheat noodle formula and a preparation method. According to the formula, sweet buckwheat noodles are prepared from sweet buckwheat, soybeans, water, lactic acid bacteria, edible baking soda, egg white powder and salt. The preparation method comprises the following steps: pre-treating the sweet buckwheat and the soybeans; wetly grinding and fermenting by the lactic acid bacteria; neutralizing pH (Potential of Hydrogen), drying, crushing and mixing uniformly; curing, squeezing and aging a dough; keeping wet and standing; conveying aged noodles into a slitting machine to slit for the first time; then, conveying the noodles into a steaming room; steaming for 10 minutes, and slitting again after the noodles are aged for the second time; and drying, cutting off and packaging. According to the formula disclosed by the invention, the problems of low content of flavonoid and poor mouthfeel of conventional sweet buckwheat noodles are solved; sweet buckwheat is germinated mainly and compounded with the soybeans so as to improve the eating and processing quality of buckwheat; in the preparation process, the soybeans are added into the germinated buckwheat, and after the buckwheat and the soybeans are ground wetly, the lactic acid bacteria can be adopted to ferment to improve the chewiness and the water-retaining property of flour, thus obtaining modified buckwheat powder. The sweet buckwheat noodles prepared by the method are low in production cost, simple in process and easy to produce and popularize and have wide market application prospect.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a formula and a preparation method of sweet buckwheat noodles. Background technique [0002] Buckwheat originated in China, and buckwheat was listed as one of the eight grains in the "Shen Nong Shu" in the 5th century BC. [0003] Modern nutrition and medical research shows that buckwheat has outstanding health functions, and has become a research focus in recent years. [0004] Buckwheat is rich in nutrition, and its grain contains 7.94%-17.15% protein, 2.00%-3.64% fat, 67.45%-79.15% starch, and 1.04%-1.33% cellulose. Buckwheat flour is significantly higher in protein than rice, millet, wheat, sorghum, and corn flours. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is close to standard protein, which is suitable for the comprehensive nutritional needs of human beings. Unlike common cereal crops, some essential amino acids such as lysine, methio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/135
CPCA23L7/109A23V2002/00A23V2400/123A23V2400/169A23V2300/36
Inventor 王玉华胡耀辉刘俊梅朴春红于寒松
Owner JILIN AGRICULTURAL UNIV
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