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Buckwheat health-care noodles for protecting liver and processing method of buckwheat health-care noodles

A technology of health-care noodles and processing methods, applied in the food field, can solve problems such as bad taste, rough taste of buckwheat noodles, and unpalatable taste, and achieve rich dietary fiber and garlic polysaccharides, liver protection, postprandial blood sugar control, and good postprandial blood sugar effect

Inactive Publication Date: 2017-12-01
HEFEI HUIHUIDOU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coarse grain products processed by conventional methods have a bad mouthfeel. For example, buckwheat is rich in nutrition, but the mouthfeel of buckwheat noodles on the market is very rough and not refreshing. Rich in nutrition, good in taste, and easy to digest coarse grain products have become the technical focus of this industry

Method used

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Experimental program
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Embodiment Construction

[0022] A processing method for liver-protecting buckwheat health-care noodles, comprising the following steps:

[0023] (1) Select fresh garlic, peel and wash, crush and beat to obtain garlic slurry;

[0024] (2) Then add 3% honey of garlic slurry quality, 5% arrowroot powder, 1.5% Codonopsis powder, 140% purified water, 0.5% strains of Lactobacillus and yeast to the garlic slurry, mix well, Sealing and fermenting at 35°C for 40 hours to obtain fermented garlic slurry;

[0025] (3) Wash the buckwheat, soak it in water for 13 minutes, remove it, steam it in water for 25 minutes, take it out and dry it, then put it into an extruder for puffing treatment, and crush the puffed material to obtain puffed buckwheat flour;

[0026] (4) Then weigh 65kg of wheat flour, 9kg of fermented garlic slurry, 35kg of puffed buckwheat flour, 1.5kg of salt, 1.5kg of sodium alginate, 18kg of gluten powder, and 25kg of water, and put the weighed raw materials into the mixer for full stirring , pre...

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Abstract

The invention discloses a processing method of buckwheat health-care noodles for protecting the liver. The processing method comprises the following steps of firstly crushing fresh garlic, and then performing fermentation; soaking buckwheat, and performing puffing treatment; and finally, mixing fermented garlic pulp with puffed buckwheat flour, wheat flour and other auxiliary materials, performing blending to obtain dough, performing cutting to obtain strips, and performing drying so as to obtain finished products of the noodles. The noodles prepared by the method disclosed by the invention are rich in nutrition, smooth in mouth feel and rich in dietary fibers and garlic polysaccharide, and have good efficacy of protecting the liver and controlling postprandial blood sugar.

Description

technical field [0001] The invention relates to the field of food, in particular to a liver-protecting buckwheat health-care noodle and a processing method thereof. Background technique [0002] With the continuous improvement of living standards, people pay more attention to the quality of life. Traditional noodles include dried vermicelli, wet noodles, and fast food instant noodles. All use flour as the main raw material, supplemented with egg, vegetable juice and other seasonings to make all kinds of noodles, the taste is single, the nutrition is not very comprehensive, and it can no longer meet the needs of modern people's nutrition and health care. [0003] China's garlic production is very high, with an annual planting area of ​​200,000 to 267,000 hectares and an output of 4 million tons, ranking first in the world and accounting for about 1 / 4 of the world's total output. Garlic is mostly eaten raw, with the highest nutritional value and obvious physiological effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/161A23L33/10
CPCA23L7/109A23L7/161A23L33/10A23V2002/00A23V2200/328A23V2200/30
Inventor 张华传
Owner HEFEI HUIHUIDOU FOOD CO LTD
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