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Buckwheat noodles and preparation method thereof

A production method and noodle technology are applied in the directions of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., and can solve the problems of buckwheat noodles being difficult to form, inconvenient to eat, and poor in taste, etc. It is not easy to boil, the taste is unique, and it is easy to shape.

Inactive Publication Date: 2017-10-20
普定县明祥农产品加工专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Buckwheat noodles are not easy to shape during processing, easy to break, have poor taste, are inconvenient to eat, and are prone to problems such as mixed soup. Therefore, they have not become the leading product in the pasta industry today when they pay attention to nutrition.
At present, the method of adding artificial thickener or treating noodles with alkaline water is often used to increase the toughness and mouthfeel of buckwheat noodles. As CN101579076 discloses a kind of buckwheat wet noodles, the water content in the buckwheat wet noodles is 20-40%. The raw materials are composed of 5-70% of buckwheat, 5-80% of wheat flour, 5-30% of starch, 0.1-2% of alkali, 0.5-5% of salt and 20-45% of water by weight of the proportioning ingredients. Powder, preparation of saline-alkali aqueous solution, dough kneading, extrusion molding, hanging to dry, vacuum packaging, detoxification and other steps to make buckwheat wet noodle products, but this will introduce a large amount of sodium ions, and long-term consumption is harmful to the human body

Method used

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  • Buckwheat noodles and preparation method thereof
  • Buckwheat noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take by weighing 525kg of buckwheat flour, 225kg of wheat flour, 65kg of peach gum, 33kg of grain powder, 11kg of butter, 5kg of salt, and 65kg of pineapple extract;

[0020] (2) mix buckwheat flour, peach gum and pineapple extract, then add 50% water by weight of buckwheat flour, and stir evenly;

[0021] (3) Divide the wheat flour into three parts on average, add one part and stir for 13 minutes, then add the next part until the three parts are added;

[0022] (4) After the wheat flour has been added, mix the butter and salt, stir evenly, then mix with miscellaneous grain flour, stir evenly, add to the mixture, stir evenly, then add 50% water by weight of wheat flour, stir evenly.

[0023] (5) Put the reconciled noodles into the aging machine to extrude thick strips, then put them into the wire extruder and extrude them into filaments, cut them and send them to the aging room.

[0024] (6) Hang the wet noodles sent into the aging chamber on the rack, keep them mo...

Embodiment 2

[0031] (1) Take by weighing 550kg of buckwheat flour, 200kg of wheat flour, 65kg of peach gum, 33kg of miscellaneous grain powder, 11kg of butter, 5kg of salt, and 65kg of pineapple extract;

[0032] (2) mix buckwheat flour, peach gum and pineapple extract, then add 50% water by weight of buckwheat flour, and stir evenly;

[0033] (3) Divide the wheat flour into three parts on average, add one part and stir for 13 minutes, then add the next part until the three parts are added;

[0034] (4) After the wheat flour has been added, mix the butter and salt, stir evenly, then mix with miscellaneous grain flour, stir evenly, add to the mixture, stir evenly, then add 50% water by weight of wheat flour, stir evenly.

[0035] (5) Put the reconciled noodles into the aging machine to extrude thick strips, then put them into the wire extruder and extrude them into filaments, cut them and send them to the aging room.

[0036] (6) Hang the wet noodles sent into the aging chamber on the rack...

Embodiment 3

[0043] (1) Take by weighing 500kg of buckwheat flour, 250kg of wheat flour, 65kg of peach gum, 33kg of miscellaneous grain powder, 11kg of butter, 5kg of salt, and 65kg of pineapple extract;

[0044](2) mix buckwheat flour, peach gum and pineapple extract, then add 50% water by weight of buckwheat flour, and stir evenly;

[0045] (3) Divide the wheat flour into three parts on average, add one part and stir for 13 minutes, then add the next part until the three parts are added;

[0046] (4) After the wheat flour has been added, mix the butter and salt, stir evenly, then mix with miscellaneous grain flour, stir evenly, add to the mixture, stir evenly, then add 50% water by weight of wheat flour, stir evenly.

[0047] (5) Put the reconciled noodles into the aging machine to extrude thick strips, then put them into the wire extruder and extrude them into filaments, cut them and send them to the aging room.

[0048] (6) Hang the wet noodles sent into the aging chamber on the rack,...

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Abstract

The invention relates to noodles and a preparation method thereof, in particular to buckwheat noodles and a preparation method thereof. According to the preparation method, buckwheat powder and wheat powder are used as raw materials to prepare the buckwheat noodles; during processing of the buckwheat noodles, peach gum and a pineapple extract are added, so that the taste of the buckwheat noodles is improved, and the toughness of the noodles is enhanced; during cooking with water, no phenomenon of turbid soup is caused; furthermore, the added peach gum has the effects of replenishing blood and qi; the pineapple extract enables the noodles to be easier to digest; by cereal powder, the noodles contain more comprehensive nutrition. The buckwheat noodles prepared through the method are easy to mold, have toughness, are not liable to break in cooking, has a unique taste, is rich in nutrition, tastes delicious and does not cause the turbid soup during cooking.

Description

technical field [0001] The present invention relates to a kind of noodle and its preparation method, especially a kind of buckwheat noodle and its preparation method. Background technique [0002] Buckwheat (scientific name: Fagopyrum esculentum Moench.), aliases: sweet buckwheat, rye, triangle wheat, etc.; annual herb. Stems erect, 30-90 cm tall, upper branched, green or red, with longitudinal ribs, glabrous or with papillae along longitudinal ribs on one side. Leaves triangular or ovate-triangular, 2.5-7 cm long, 2-5 cm wide, apex acuminate, base heart-shaped, with papillae on both sides along the veins. [0003] Buckwheat is rich in nutrition. According to analysis, its grain contains 7.94%-17.15% protein, 2.00%-3.64% fat, 67.45%-79.15% starch, and 1.04%-1.33% cellulose. Japanese scholars have reported that the nutritional value index of buckwheat is 80-92, that of wheat is 70, and that of rice is 50. According to the analysis of the nutritional components of my countr...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L33/10
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/32A23V2250/21
Inventor 丁明祥梅红丁倩丁施
Owner 普定县明祥农产品加工专业合作社
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