CN101744173A - Taro and buckwheat noodle - Google Patents
Taro and buckwheat noodle Download PDFInfo
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- CN101744173A CN101744173A CN200910245121A CN200910245121A CN101744173A CN 101744173 A CN101744173 A CN 101744173A CN 200910245121 A CN200910245121 A CN 200910245121A CN 200910245121 A CN200910245121 A CN 200910245121A CN 101744173 A CN101744173 A CN 101744173A
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Abstract
The present invention discloses a taro and buckwheat noodle containing the main components of wheat flour, buckwheat flour, refined taro flour and refined buckwheat husk flour. The noodle is made after the flour is processed by the procedures of steaming, pregelatinization, kneading, dough curing, rolling, shredding, baking and fixed length cutting. The present invention has the advantages that the nutrient value of the noodle is improved by adding refined taro and buckwheat flour, and the palatability and the appearance of the noodle are improved due to the addition of the refined taro flour.
Description
One, technical field
The invention belongs to cereal product, be specially a kind of taro and buckwheat noodle.
Two, technical background
The main component Glucomannan of konjaku is a kind of water-soluble dietary fiber, has the health care of generally acknowledging both at home and abroad.It can effectively be discharged heavy metal atom, radioactive element and radio isotope in human body, play the effect of " stomach and intestine street cleaner ".It can also effectively prevent and treat high blood ester, high cholesterol, coronary heart disease, obesity, tumour, constipation etc. multiple day by day " ciril disease ".
Buckwheat is the plant of a kind of medicine, food homology, and the buckwheat nutritive value is comprehensive, contains abundant bioflavonoid, phenols, linoleic acid, vitamin and various trace elements.The popular dried buckwheat noodle in market is because its nutritive value and unique mouthfeel and be subjected to modern's welcome deeply.But because it is less to generate the material of gluten in the buckwheat flour, vermicelli are easy to take place disconnected bar phenomenon, and yield rate is lower, so the content of buckwheat flour is difficult to surpass 25% in the finished product vermicelli.
The nutritional labeling of buckwheat distributes and presents the rule that reduces gradually to the center from the periphery, and promptly outer field nutritional labeling is the highest, inwardly reduces gradually.Potash content accounts for 4.6% in its outermost buckwheat skin, and the rutin content of KUQIAOPI is up to 30%.Though the rutin element that contains in the buckwheat skin, be the common medication of treatment diabetes, but because buckwheat skin is hard, traditional handicraft can't be ground to attritioning with it, and the vermicelli intensity of mixing this buckwheat skin powder reduces and gritty mouthfeel is arranged, so the raw material of traditional buckwheat wheaten food only limits to Buckwheat flour.
Three, summary of the invention
For overcoming the above-mentioned defective of dried buckwheat noodle prior art, the invention provides a kind of prescription and manufacture craft of taro and buckwheat noodle.
The objective of the invention is to realize by following proposal: composition comprises wheat flour, Buckwheat flour, konjaku powder, refined salt, buckwheat skin micro mist.The buckwheat skin micro mist is to be machined to more than 150 orders by ultramicro grinding through the buckwheat skin that cleans and middle temperature is cured.Buckwheat flour needs to steam before using, and reaches pre-gelatinization state.The adding konjaku powder has not only improved the palatability of dried buckwheat noodle, improved the anti-intensity that fractures, and nutritive value is improved.The beneficial effect of realizing above technology is: owing to added Buckwheat flour and konjaku powder is improved the nutritive value of these vermicelli, and because of having added the konjaku powder palatability and the outward appearance aspect improves.
Four, the specific embodiment
The invention provides a kind of taro and buckwheat noodle, taro and buckwheat noodle is a base stock with wheat flour and Buckwheat flour, and has added konjaku powder, buckwheat skin micro mist and auxiliary material.Its component list is:
Wheat flour 40%～80%;
Buckwheat flour 20%～60%;
Konjaku powder 1%～10%;
Gluten 1%～6%;
Refined salt 1.5%～2%;
Buckwheat skin micro mist 1.5 ‰～2 ‰;
Sodium carbonate 1.5 ‰～2 ‰.
The preparation method:
1, Buckwheat flour is divided and steam 20～30 minutes in the square position, the cold of breaing up after the taking-up and fully dry in the air.
2, refined salt, buckwheat skin micro mist, sodium carbonate are added in the dissolved salt jar, the demineralized water that injects raw material weight 20～25% stirs 2 minutes to fully dissolving, leaves standstill that to obtain mixed liquor in 5 minutes standby.
3, will fully dry in the air cool Buckwheat flour, wheat flour, konjaku powder, Gluten put into dough mixing machine and done and mixed 5 minutes, sprays into mixed liquor and continues high-speed stirred and obtained evengranular dough in 10 minutes.
4, the face that will become reconciled is sent into aging machine, and compound calendering is carried out in slaking after 30 minutes.
5, the continuous calendering machine is sent in two dough sheet stacks after compound calendering, be calendered to desired thickness and chopping step by step.
6, put on the shelf have one's hair trimmed after, entered Drying tunnel oven dry 4～5 hours.
7, require dried vermicelli are cut off according to finished product, obtain finished product.
Claims (4)
1. taro and buckwheat noodle, it is characterized in that: its main constituent comprises wheat flour, Buckwheat flour, konjaku powder, refined salt, buckwheat skin micro mist; Its component list:
Wheat flour 40%～80%;
Buckwheat flour 20%～60%;
Konjaku powder 1%～10%;
Gluten 1%～6%;
Refined salt 1.5%～2%;
Buckwheat skin micro mist 1.5 ‰～2 ‰;
Sodium carbonate 1.5 ‰～2 ‰.
2. taro and buckwheat noodle according to claim 1 is characterized in that: described buckwheat skin micro mist is to carrying out more than ultramicro grinding to 150 order through the buckwheat skin that cleans and middle temperature is cured.
3. taro and buckwheat noodle according to claim 1 is characterized in that: described Buckwheat flour need steam pre-gelatinization and handle.
4. taro and buckwheat noodle according to claim 1 is characterized in that: added palatability and anti-the fracture intensity of konjaku powder to improve dried buckwheat noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102451211A CN101744173B (en) | 2009-12-28 | 2009-12-28 | Taro and buckwheat noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102451211A CN101744173B (en) | 2009-12-28 | 2009-12-28 | Taro and buckwheat noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101744173A true CN101744173A (en) | 2010-06-23 |
| CN101744173B CN101744173B (en) | 2012-02-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102451211A Expired - Fee Related CN101744173B (en) | 2009-12-28 | 2009-12-28 | Taro and buckwheat noodle |
Country Status (1)
| Country | Link |
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| CN (1) | CN101744173B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202434A (en) * | 2013-04-12 | 2013-07-17 | 贵州天地人和农业科技开发有限公司 | Konjac buckwheat health care noodle formula and processing method |
| CN103549326A (en) * | 2013-10-24 | 2014-02-05 | 陆成玉 | Production method of unique health-care noodles suitable for diabetic patients |
| CN103621901A (en) * | 2013-11-11 | 2014-03-12 | 四川大学 | Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| CN104000095A (en) * | 2014-05-16 | 2014-08-27 | 安徽新津铁皮石斛开发有限公司 | Dendrobium officinale spleen-invigorating appetizing vermicelli and preparation method thereof |
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN104642916A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
| CN104642913A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106071782A (en) * | 2016-06-16 | 2016-11-09 | 凉山孜莫拉魔芋产业发展有限公司 | A kind of processing method of Konjak fine dried noodle |
| CN109418728A (en) * | 2017-08-26 | 2019-03-05 | 王建利 | Taro and buckwheat noodle |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN113575848A (en) * | 2021-08-05 | 2021-11-02 | 屏山美美粮油食品有限责任公司 | Production process of fine white konjak fine dried noodles |
Family Cites Families (8)
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| CN1300555A (en) * | 2000-12-22 | 2001-06-27 | 胡永康 | Health-care nutrient fine dried noodles and preparation method thereof |
| CN100391358C (en) * | 2005-04-30 | 2008-06-04 | 喻伟 | Manual factured hollow fine dried noodles of konjak and preparing method |
| CN101077143A (en) * | 2006-04-05 | 2007-11-28 | 张清明 | Tatol nutrient green health care beans flour noodle series such as fine dried noodles and instant noodles and its manufacturing method |
| CN101088365A (en) * | 2007-03-08 | 2007-12-19 | 毛海英 | Nutritious noodles and the production process |
| CN100553482C (en) * | 2007-04-04 | 2009-10-28 | 王利群 | A kind of noodles with fresh sweet potato and preparation method thereof |
| CN101366479B (en) * | 2008-09-12 | 2012-06-27 | 奥生平 | Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method |
| CN101385541B (en) * | 2008-09-25 | 2012-06-27 | 赵明银 | Nutritious dried noodle |
| CN101843314A (en) * | 2009-09-04 | 2010-09-29 | 汉阴县川陕魔芋厂 | Konjak noodles and preparation method thereof |
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2009
- 2009-12-28 CN CN2009102451211A patent/CN101744173B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202434A (en) * | 2013-04-12 | 2013-07-17 | 贵州天地人和农业科技开发有限公司 | Konjac buckwheat health care noodle formula and processing method |
| CN103549326A (en) * | 2013-10-24 | 2014-02-05 | 陆成玉 | Production method of unique health-care noodles suitable for diabetic patients |
| CN103549326B (en) * | 2013-10-24 | 2016-03-02 | 陆成玉 | The production method of the unique health caring noodles of a kind of diabetic |
| CN103621901A (en) * | 2013-11-11 | 2014-03-12 | 四川大学 | Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof |
| CN103621901B (en) * | 2013-11-11 | 2015-06-17 | 四川大学 | Mulberry leaf and tartary buckwheat fine dried noodles and preparation method thereof |
| CN104642913A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
| CN104642916A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of dietary fiber Tartary buckwheat fine dried noodles for diabetic patients |
| CN104000095A (en) * | 2014-05-16 | 2014-08-27 | 安徽新津铁皮石斛开发有限公司 | Dendrobium officinale spleen-invigorating appetizing vermicelli and preparation method thereof |
| CN104000101A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Cordyceps mushroom fine dried noodle |
| CN104206995A (en) * | 2014-08-17 | 2014-12-17 | 成都希福生物科技有限公司 | Konjac sweet buckwheat noodle and preparation method thereof |
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106071782A (en) * | 2016-06-16 | 2016-11-09 | 凉山孜莫拉魔芋产业发展有限公司 | A kind of processing method of Konjak fine dried noodle |
| CN109418728A (en) * | 2017-08-26 | 2019-03-05 | 王建利 | Taro and buckwheat noodle |
| CN110786451A (en) * | 2018-08-03 | 2020-02-14 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN110786451B (en) * | 2018-08-03 | 2023-08-22 | 白象食品股份有限公司 | 100% buckwheat flour fine dried noodles and processing method thereof |
| CN113575848A (en) * | 2021-08-05 | 2021-11-02 | 屏山美美粮油食品有限责任公司 | Production process of fine white konjak fine dried noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101744173B (en) | 2012-02-08 |
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Denomination of invention: Taro and buckwheat noodle Effective date of registration: 20130929 Granted publication date: 20120208 Pledgee: Tianjin Dongfang Haixin SME Company limited by guarantee Pledgor: Yiken (Tianjin) Agricultural Products Co., Ltd. Registration number: 2013120000035 |
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Date of cancellation: 20140925 Granted publication date: 20120208 Pledgee: Tianjin Dongfang Haixin SME Company limited by guarantee Pledgor: Yiken (Tianjin) Agricultural Products Co., Ltd. Registration number: 2013120000035 |
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