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
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[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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