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Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof

A technology of tartary buckwheat and tartary buckwheat flour, which can be used in food preparation, dough processing, baking, etc. It can solve the problems that it is difficult to exert the effect of konjac powder on noodle improvement, and achieve the health care effect of pungent and cool, smooth and smooth texture Taste, Nutritious effect

Active Publication Date: 2014-03-12
甘肃世邦星达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in this invention directly konjac fine powder is dry mixed with wheat flour, pregelatinized buckwheat flour and gluten powder and then add water and dough, which is difficult to bring into play the improvement effect of konjac fine powder on noodle production and its quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In this example, the components of mulberry leaf bitter buckwheat noodles and the parts by mass of each component are: 55 kg of tartary buckwheat whole powder, 20 kg of gluten flour, 15 kg of high-gluten wheat flour, 10 kg of mulberry leaf powder, and 0.5 kg of edible salt , sodium carbonate 0.3 kg, konjac gum 0.1 kg, xanthan gum 0.1 kg, drinking water 35 kg.

[0038] The preparation method is as follows:

[0039] 1. Preparation of noodle improver solution

[0040] Mix 0.5 kg of edible salt, 0.3 kg of sodium carbonate, 0.1 kg of konjac gum, and 0.1 kg of xanthan gum evenly, then slowly pour it into 21 kg of drinking water at a temperature of 80°C under mechanical stirring, stir and dissolve to obtain a noodle improver solution ;

[0041] 2. Make face

[0042] Weigh 55 kg of tartary buckwheat whole flour, 20 kg of gluten flour, 15 kg of high-gluten wheat flour, and 10 kg of mulberry leaf powder, put them into a noodle mixer, mix them evenly, add the noodle improver so...

Embodiment 2

[0052] In this example, the components of mulberry leaf bitter buckwheat noodles and the mass parts of each component are: 60 kg of tartary buckwheat whole powder, 30 kg of gluten flour, 5 kg of high-gluten wheat flour, 5 kg of mulberry leaf powder, and 1.0 kg of edible salt , sodium carbonate 0.5 kg, konjac gum 0.2 kg, xanthan gum 0.1 kg, drinking water 40 kg.

[0053] The preparation method is as follows:

[0054] 1. Preparation of noodle improver solution

[0055] Mix 1.0 kg of edible salt, 0.5 kg of sodium carbonate, 0.2 kg of konjac gum, and 0.1 kg of xanthan gum evenly, then slowly pour it into 28 kg of drinking water at a temperature of 85°C under mechanical stirring, stir and dissolve to obtain a noodle improver solution ;

[0056] 2. Make face

[0057] Weigh 60 kg of tartary buckwheat whole flour, 30 kg of gluten flour, 5 kg of high-gluten wheat flour, and 5 kg of mulberry leaf powder, put them into a noodle mixer, mix them evenly, add the noodle improver solution ...

Embodiment 3

[0067] In this example, the components of mulberry leaf bitter buckwheat noodles and the parts by mass of each component are: 70 kg of tartary buckwheat whole powder, 15 kg of gluten flour, 10 kg of high-gluten wheat flour, 5 kg of mulberry leaf powder, and 1.5 kg of edible salt , sodium carbonate 0.7 kg, konjac gum 0.3 kg, xanthan gum 0.3 kg, drinking water 42 kg.

[0068] The preparation method is as follows:

[0069] 1. Preparation of noodle improver solution

[0070] Mix 1.5 kg of edible salt, 0.7 kg of sodium carbonate, 0.3 kg of konjac gum, and 0.3 kg of xanthan gum evenly, then slowly pour it into 33.6 kg of drinking water at a temperature of 90°C under mechanical stirring, stir and dissolve to obtain a noodle improver solution ;

[0071] 2. Make face

[0072] Weigh 70 kg of tartary buckwheat whole flour, 15 kg of gluten flour, 10 kg of high-gluten wheat flour, and 5 kg of mulberry leaf powder, put them into a noodle mixer, mix them evenly, add the noodle improver so...

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PUM

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Abstract

The invention provides mulberry leaf and tartary buckwheat fine dried noodles. The mulberry leaf and tartary buckwheat fine dried noodles are prepared from 55-70 parts by mass of tartary buckwheat flour, 15-30 parts by mass of wheat gluten, 5-15 parts by mass of high gluten wheat flour, 3-10 parts by mass of mulberry leaf powder, 0.5-1.5 parts by mass of edible salt, 0.3-0.7 part by mass of sodium carbonate, 0.1-0.3 part by mass of konjac gum, 0.1-0.3 part by mass of xanthan gum and 35-42 parts by mass of drinking water. A preparation method of the mulberry leaf and tartary buckwheat fine dried noodles comprises the processes of preparation of a noodle improver solution, dough kneading, ripening, tabletting, drying, packaging and the like. The products are unique in formula, have excellent taste, are rich in nutrients, have prominent health care functions and are suitable for all kinds of people to eat, especially patients with constipation, obesity, diabetes mellitus, hypertension and coronary heart diseases.

Description

Technical field [0001] The present invention belongs to the field of food processing, and specially involves a mulberry buckwheat noodles and their preparation methods. Background technique [0002] Buckwheat is not only rich in starch, protein, dietary fiber, and a variety of vitamins and minerals. It is also rich in active ingredients such as fenidin and cichtin, and has high nutrition and health value.Traditional Chinese medicine believes that bitter buckwheat is sweet and cool, and it is cold, and the spleen, stomach, and large intestine meridian has the effects of appetizing wide intestines, lowering qi, strengthening the spleen, dehumidification, and clearing heat and detoxifying.Modern pharmacological research shows that buckwheat has the effects of lowering blood sugar, lowering blood pressure, lowering blood lipids, antioxidant, anti -aging, anti -tumor, anti -radiation, etc. It is a good food for patients with diabetes, hypertension and coronary heart disease. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A21D2/36A23L33/10
CPCA23L7/113A23L33/105A23V2002/00A23V2200/30
Inventor 贾冬英杨上莺姚开迟原龙黄超
Owner 甘肃世邦星达生物科技有限公司
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