Health-care noodles containing myotonin and tartary buckwheat and processing method thereof

Abstract

The invention relates to health-care noodles containing myotonin and tartary buckwheat and a processing method thereof. The health-care noodles containing the myotonin and the tartary buckwheat, disclosed by the invention, have the formula in percentage by total weight: 40%-60% of tartary buckwheat flour, 5%-25% of myotonin powder, 15%-55% of wheat flour, and 0.1%-1% of alkali powder. The processing method comprises the following steps: crushing the myotonin into powder, screening the myotonin powder through an 80-mesh sieve, mixing the myotonin powder, the tartary buckwheat flour, the wheat flour and the alkaline powder according to the proportion of the formula, and adding clean water of which the proportion to mixed powder is 5:2; putting the mixture into a dough mixer to blend the mixture evenly, mixing the mixture into a dough, curing the dough for 30 minutes under the environment of 25 DEG C and the humidity of 30%, sending the dough to a noodle press to press the dough into a flat cake, cutting the flat cake into strips, making wet noodles, and drying, cutting off and packaging the wet noodles to obtain the health-care noodles containing the myotonin and the tartary buckwheat. The processing method comprises the steps of mixing ingredients, mixing flour, curing, tabletting, extending, cutting into strips, drying, cutting off and packaging. Compared with general fine dried noodles, the health-care noodles containing the myotonin and the tartary buckwheat, disclosed by the invention, are better in mouth feel, are richer in nutrition, are good in product quality, are stable in quality, and are better pleased and welcomed by consumers; and at the same time, the health-care noodles containing the myotonin and the tartary buckwheat, disclosed by the invention, have the characteristics of simple processing technology and low production cost.

Description

technical field [0001] The invention relates to noodles, in particular to health-care noodles made of barley, rice and tartary buckwheat and a processing method thereof, belonging to the field of food processing. Background technique [0002] Traditional noodles are made by adding water to flour, which has a monotonous taste and relatively single nutritional labeling. In recent years, in order to expand the characteristics and nutrition of noodles, a series of multigrain noodles such as corn noodles, buckwheat noodles, oat noodles, konjac noodles, and sweet potato noodles have appeared, as well as some fruit and vegetable noodle varieties. Although there are many varieties, they only focus on General nutrition, but lacks the function of health care and disease prevention, promotion of health, and enhancement of resistance. [0003] Barley has rich nutritional and medicinal value, containing 15.92% protein, 6.083% fat, 6.628% total phosphorus, 178.64mg / kg calcium, 76.14mg / kg...

AI Technical Summary

Problems solved by technology

[0002] Traditional noodles are made of flour and water, which has a monotonous taste and relatively simple nutrients

In recent years, in order to expand the characteristics and nutrition of noodles, a series of multigrain noodles such as corn noodles, buckwheat noodles, oat noodles, konjac noodles, and sweet potato noodles have appeared, as well as some fruit and vegetable noodle varieties. Although there are many varieties, they only focus on General nutrition, but lack of health care, disease prevention, health promotion, and resistance enhancement