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High-content buckwheat fine dried noodles and preparation method thereof

A production method and high-content technology, applied in dough processing, dough forming and cutting equipment, food ingredients as anti-microbial preservation, etc., can solve the problems of inability to roll, high broken rate, etc., to extend the shelf life, improve quality, The effect of improving the utilization rate of nutrients

Active Publication Date: 2018-11-13
HENAN ZHONGHE RES INST CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Buckwheat does not contain gluten protein, therefore, the addition of high-content buckwheat flour will easily cause technical problems such as inability to calender, stick to rolls, and high rate of broken bars in the production process of buckwheat vermicelli

Method used

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  • High-content buckwheat fine dried noodles and preparation method thereof
  • High-content buckwheat fine dried noodles and preparation method thereof
  • High-content buckwheat fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] (1) Preparation of pretreated buckwheat whole flour

[0059] 1) Insecticidal sterilization of buckwheat grains

[0060] Mix clean buckwheat grains with a certain amount of slightly acidic electrolyzed water. The effective chlorine concentration of the slightly acidic electrolyzed water is 30ppm and the pH is 6.2, so that the final moisture of the buckwheat grains is 13.0wt%. Put the treated buckwheat grains into the microwave In the equipment, the temperature is 80℃ for 5min.

[0061] 2) Stone milling powder

[0062] Put the pretreated buckwheat grains into a stone mill and grind multiple times to obtain whole buckwheat flour.

[0063] 3) Superfine grinding

[0064] Put the whole buckwheat flour into an ultrafine pulverizer and pulverize for 10 minutes to obtain whole buckwheat flour of 80 mesh.

[0065] (2) Making noodles

[0066] 1) Dry powder mix

[0067] Weigh 60 kg of buckwheat flour, 30 kg of high-gluten wheat flour, 15 kg of resistant starch, 5 kg of gluten powder, 0.5 kg of ...

Embodiment 2

[0079] (1) Preparation of pretreated buckwheat whole flour

[0080] 1) Insecticidal sterilization of buckwheat grains

[0081] Mix clean buckwheat grains with ozone water with an ozone concentration of 2.53mg / L to make the final moisture of buckwheat grains 14.3wt%, and place the processed buckwheat grains on the conveyor belt in the center of the lower plate of the radio frequency processing chamber. It is 20mm, operating frequency is 27.12MHz, power is 5Kw, electrode spacing is 40mm, processing time is 180s, the conveyor belt reciprocates for radio frequency insecticide treatment, and the temperature of buckwheat grains out of the radio frequency cavity is controlled at 50°C.

[0082] 2) Stone milling powder

[0083] Put the pretreated buckwheat grains into a stone mill and grind multiple times to obtain whole buckwheat flour.

[0084] 3) Low temperature vortex crushing

[0085] Put the whole buckwheat flour into a low-temperature vortex pulverizer at 35°C for 10 minutes to obtain a u...

Embodiment 3

[0099] (1) Preparation of pretreated buckwheat whole flour

[0100] 1) Insecticidal sterilization of buckwheat grains

[0101] Mix clean buckwheat grains with a certain amount of slightly acidic electrolyzed water. The effective chlorine concentration of the slightly acidic electrolyzed water is 60ppm and the pH is 6.10, so that the final moisture of the buckwheat grains is 15.0wt%, and the treated buckwheat grains are placed in On the conveyor belt at the center of the electrode plate under the radio frequency processing chamber, the sample thickness is 30mm, the working frequency is 45MHz, the power is 9Kw, the electrode spacing is 80mm, and the radio frequency processing time is 300s. The conveyor belt reciprocates for radio frequency insecticide treatment, and the buckwheat grains are The temperature of the RF cavity is controlled at 65°C.

[0102] 2) Roll milling machine powder

[0103] The pretreated buckwheat grains are put into a roller mill for pulverization, and sieved to o...

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Abstract

The invention discloses high-content buckwheat fine dried noodles and a preparation method thereof. The high-content buckwheat fine dried noodles are prepared from buckwheat whole flour, high-gluten wheat flour, wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine transaminase, hemicellulase and phytase. The preparation method comprises the following technical steps: pretreatment of buckwheat raw materials, optimization of proportions of raw and auxiliary materials, vacuum dough mixing, an improved rolling press process, cutting into noodles by a knife, hanging on a rack, drying, cutting of long noodles, packaging and the like, thereby obtaining the high-content buckwheat fine dried noodles. By intensifying protein crosslinking by anenzyme modification technique, improving the content of soluble dietary fibers and biologically degrading an anti-nutritional factor phytic acid, the preparation method effectively improves the utilization ratio of nutrient substances and the high-content buckwheat fine dried noodles have the effects of controlling generation of postprandial blood sugar, preventing obesity and the like; and in addition, the high-content buckwheat fine dried noodles do not contain edible salt in a formula, belong to low-salt products, are in line with the concept of modern healthy diet, and are healthy type high-content buckwheat fine dried noodles.

Description

Technical field [0001] The invention belongs to the processing field of miscellaneous grains and noodles, and particularly relates to a method for producing healthy buckwheat noodles with high content through technical means such as raw material pretreatment, formula optimization, vacuum mixing, special rolling, etc., using buckwheat as a characteristic raw material. Background technique [0002] Buckwheat is rich in nutrients. Compared with bulk grains, the content of protein, fat, vitamins and minerals of buckwheat is generally higher than that of rice, wheat (flour) and corn. It has low heat energy, high content of unsaturated fatty acids, reasonable amino acid composition, and biological value of protein. With higher characteristics, it is known as one of the most popular health foods in the new century. Grain is prone to insect pests during storage, and buckwheat cannot be exempted; and the high fat content of buckwheat itself and the action of enzymes and microorganisms lea...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L7/109A23L33/00A23L5/30A23L5/20A23L5/00A01M17/00A01M1/22A01M1/20
CPCA01M1/2094A01M1/226A01M17/008A23L5/21A23L5/30A23L5/34A23L5/57A23L7/107A23L7/109A23L7/115A23L33/00A23V2002/00A23V2200/10A23V2200/328A23V2200/332A23V2250/5106A23V2300/24A21D13/047A21D2/265F26B21/10F26B21/08A23L3/01A23L3/18A23L3/358A23V2200/20A23V2250/5026A23V2250/5066A23V2250/5118A23V2250/5428A23V2250/5486A23L7/198A21C3/02A21C11/10A21D2/186A21D2/34A21D2/366A23L3/005
Inventor 朱科学王亚丽姬瑞恒童大鹏
Owner HENAN ZHONGHE RES INST CO LTD
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