CN103202434A - Konjac buckwheat health care noodle formula and processing method - Google Patents
Konjac buckwheat health care noodle formula and processing method Download PDFInfo
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- CN103202434A CN103202434A CN2013101369659A CN201310136965A CN103202434A CN 103202434 A CN103202434 A CN 103202434A CN 2013101369659 A CN2013101369659 A CN 2013101369659A CN 201310136965 A CN201310136965 A CN 201310136965A CN 103202434 A CN103202434 A CN 103202434A
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Abstract
The invention discloses a konjac buckwheat health care noodle formula and a processing method. The konjac buckwheat health care noodle formula comprises the following components: whole buckwheat flour, konjac fine flour, wheat flour, wheat gluten, edible iodized salt, edible sodium carbonate and edible citric acid; and the konjac buckwheat health care noodle formula comprises the following components by mass percent: 50%-65% of whole buckwheat flour, 3%-12% of konjac fine flour, 40%-55% of wheat flour, 5%-8% of wheat gluten, 1.2%-1.8% of edible iodized salt, 0.15%-0.18% of edible sodium carbonate and 3%-5% of edible citric acid. The processing method comprises the steps of: steaming gelatinized whole buckwheat flour, and scattering the gelatinized whole buckwheat flour for later use; dissolving the edible iodized salt and the edible sodium carbonate; mixing the whole buckwheat flour, the wheat flour and the wheat gluten into dough; stirring the konjac fine flour and an edible citric acid solution into paste; evenly mixing the dough and the solution; curing, calendaring and modeling; and sizing. The konjac buckwheat health care noodle formula and the processing method combine the advantages of the buckwheat flour and konjac together, and acidification treatment is not carried out on the used konjac fine flour, so that the processing procedures are few, and the labor force is saved; and noodles are good in elasticity and high in smoothness.
Description
Technical field
The invention belongs to the noodles processing technique field, relate in particular to a kind of taro and buckwheat take care of health noodle formula and processing method.
Background technology
The main economic sector of konjaku is Glucomannan, and its chemical constitution is to pass through the macromolecule heteroglycan that β-1,4 glycosidic bond is polymerized by the glucose of molecular proportion 1: 1.6～1.7 and mannose residue, belongs to the solubility hemicellulose.Konjaku glucomannan can be produced hydrogen, carbon dioxide, methane, water and short key aliphatic acid etc. by the intestinal bacterium glycolysis, is combined through ion exchange cholic acid in intestines, and cholesterol increases for the synthesis of the amount of cholic acid, and the blood inner cholesterol is reduced; Konjaku can also reduce triglyceride level, and blood fat reaches and no longer continue behind the normal level to descend, and plays the adjusting lipid-metabolism; Glucomannan does not contain heat as dietary fiber, and satiety is arranged, and can reduce and the absorption of delay glucose, is the good ancillary drug of diabetes, but and prevention of obesity and slowly fat-reducing.Multiple unique physical and chemical properties such as that konjaku glucomannan has is water-soluble, water holding thickening, stable, suspension, gelling, bonding, film forming and it is had use and develop value widely.
Buckwheat is nutritious, have the laudatory title of " kings of five cereals ", is rich in protein, fat and starch, contains materials such as abundant vitamin, mineral matter and flavonoids simultaneously.The rutin that buckwheat is rich in flavone compound is Quercetin-3-0-rutinoside, can improve the permeability of capillary, keeps the capilary circulation, strengthens the metabolism of Vc and promotes the function that it is accumulated in vivo.Therefore, buckwheat is usually used in treating haemorrhage and the hypertensive ancillary drug that capillary fragility causes.In addition, the bitter principle in the buckwheat is heat-clearing, falls the curative effect composition of fire, stomach invigorating.Proving that through clinical observation the bitter buckwheat in the buckwheat has the function of obvious functions of blood sugar, blood fat, cardiovascular and cerebrovascular disease and diabetes are had special efficacy, is desirable healthy food material.
Aborning, content of prolamine is very low in the buckwheat, can not form the gluten structure, thereby simple buckwheat is difficult to form and has favorable elasticity and ductile dough, and the direct eating mouth feel of buckwheat is coarse, and bitter taste is arranged.Existing taro and buckwheat noodles moulding batching prescription is unreasonable, and mainly based on wheat flour, the content of buckwheat, konjaku is on the low side; Add and divide 2 addings with Buckwheat flour, buckwheat skin micro mist man-hour, increased operation, spend more the labour; The not acidified processing of konjaku powder, elasticity is poor slightly, and smooth degree is not enough.
Summary of the invention
The purpose of the embodiment of the invention is to provide a kind of taro and buckwheat noodle formula that takes care of health, it is unreasonable to be intended to solve existing taro and buckwheat noodles moulding batching prescription, mainly based on wheat flour, the content of buckwheat, konjaku is on the low side, and sensory of noodles is poor, add and divide 2 addings with Buckwheat flour, buckwheat skin micro mist man-hour, increased operation, spent more the labour, the not acidified processing of konjaku powder, poor flexibility, the problem that smooth degree is not enough.
The embodiment of the invention is achieved in that a kind of taro and buckwheat noodle formula that takes care of health, and described prescription comprises following composition: the full powder of buckwheat, konjaku powder, wheat flour, Gluten, edible iodized salt, edible sodium carbonate, edible citric acid; According to mass percent, described taro and buckwheat each the component composition of noodle formula that takes care of health is: the full powder 50%～65% of buckwheat; Konjaku powder 3%～12%; Wheat flour 40%～55%; Gluten 5%～8%; Edible iodized salt 1.2%～1.8%; Edible sodium carbonate 0.15%～0.18%; Edible citric acid 3%～5%.
Another purpose of the embodiment of the invention is to provide a kind of taro and buckwheat noodle processing method that takes care of health, and the embodiment of the invention is achieved in that a kind of taro and buckwheat noodle processing method that takes care of health, and described processing method may further comprise the steps:
Steam the full powder of gelatinization buckwheat, break up standby; Dissolving edible iodized salt, edible sodium carbonate; It is agglomerating to mix the full powder of buckwheat, wheat flour, Gluten; Stir konjaku powder, edible citric acid solution one-tenth paste; Mixing dough, solution; Slaking, calendering, moulding; Typing.
Further, the full powder of described buckwheat steams gelatinization before using, break up to be placed on shady spot and to dry in the air cool standby.
Further, described edible iodized salt, edible sodium carbonate dissolved in purified water.
Further, the full powder of described buckwheat, wheat flour, Gluten add in the dough mixing machine according to formula rate and mix, and adds 20～25 parts of pure water by 100 parts of powder, stir and form the discrete particles dough.
Further, described konjaku powder places container, adds edible citric acid solution and constantly stirs, and adds 25～30 times of pure water after waiting to become paste, is stirred to pasty state.
Further, each component adds in the dough mixing machine according to formula rate, high-speed stirred 8～10 minutes forms evengranular dough.
Further, aging machine slaking dough carries out compound calendering, moulding after 30～35 minutes.
Further, the noodles after the moulding are 20 ℃～25 ℃ typings 15 minutes, then 40 ℃～45 ℃ guarantor's tides perspiration 30 minutes, again through 40 ℃～45 ℃ humidity dischargings 2.5～3 hours, at last 20 ℃～25 ℃ following cold wind typings 20 minutes.
It is very low to the invention solves in the buckwheat content of prolamine, can not form the gluten structure, thereby simple buckwheat is difficult to form and has favorable elasticity and ductile dough, and the direct eating mouth feel of buckwheat is coarse, and bitter taste is arranged; It is unreasonable also to have solved existing taro and buckwheat noodles moulding batching prescription, and mainly based on wheat flour, the content of buckwheat, konjaku is on the low side; Add and divide 2 addings with Buckwheat flour, buckwheat skin micro mist man-hour, increased operation, spend more the labour.The present invention arrives the advantages of buckwheat and konjaku together, the not acidified processing of the konjaku powder of use, and manufacturing procedure is few, has saved the labour; The noodles good springiness, smooth degree height.
Description of drawings
Fig. 1 is the take care of health flow chart of noodle processing method of taro and buckwheat that the embodiment of the invention provides.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explaining the present invention, and be not used in restriction the present invention.
As shown in Figure 1, the taro and buckwheat that the embodiment of the invention the provides noodle processing method that takes care of health, the embodiment of the invention is achieved in that a kind of taro and buckwheat noodle processing method that takes care of health, described processing method may further comprise the steps:
S101: steam the full powder of gelatinization buckwheat, break up standby;
S102: dissolving edible iodized salt, edible sodium carbonate;
The full powder of S102 mixing buckwheat, wheat flour, Gluten are agglomerating;
S102 stirs konjaku powder, edible citric acid solution becomes to stick with paste;
S102 mixing dough, solution;
S102 slaking, calendering, moulding;
The S102 typing.
The concrete steps of the embodiment of the invention are:
Steam gelatinization before the full powder of the first step, described buckwheat uses, break up and be placed on shady spot and dry in the air cool standby.
Second step, described edible iodized salt, edible sodium carbonate dissolved in purified water.
The 3rd step, the full powder of described buckwheat, wheat flour, Gluten add 20～25 parts of pure water according to mixing in the formula rate adding dough mixing machine by 100 parts of powder, stir and form the discrete particles dough.
The 4th step, described konjaku powder places container, adds edible citric acid solution and constantly stirs, and adds 25～30 times of pure water after waiting to become paste, is stirred to pasty state.
The 5th step, each component add in the dough mixing machine according to formula rate, and high-speed stirred 8～10 minutes forms evengranular dough.
The 6th step, aging machine slaking dough carry out compound calendering, moulding after 30～35 minutes.
Noodles after the 7th step, the moulding are protected tide at 40 ℃～45 ℃ then and were perspired 30 minutes 20 ℃～25 ℃ typings 15 minutes, again through 40 ℃～45 ℃ humidity dischargings 2.5～3 hours, at last 20 ℃～25 ℃ following cold wind typings 20 minutes.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. taro and buckwheat noodle formula that takes care of health is characterized in that described prescription comprises following composition: the full powder of buckwheat, konjaku powder, wheat flour, Gluten, edible iodized salt, edible sodium carbonate, edible citric acid;
According to mass percent, described taro and buckwheat each the component composition of noodle formula that takes care of health is: the full powder 50%～65% of buckwheat; Konjaku powder 3%～12%; Wheat flour 40%～55%; Gluten 5%～8%; Edible iodized salt 1.2%～1.8%; Edible sodium carbonate 0.15%～0.18%; Edible citric acid 3%～5%.
2. taro and buckwheat noodle processing method that takes care of health is characterized in that this processing method may further comprise the steps:
Steam the full powder of gelatinization buckwheat, break up standby; Dissolving edible iodized salt, edible sodium carbonate; It is agglomerating to mix the full powder of buckwheat, wheat flour, Gluten; Stir konjaku powder, edible citric acid solution one-tenth paste; Mixing dough, solution; Slaking, calendering, moulding; Typing.
3. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health is characterized in that, steams gelatinization before the full powder of described buckwheat uses, and breaks up to be placed on shady spot and to dry in the air cool standby.
4. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health is characterized in that, described edible iodized salt, edible sodium carbonate dissolved in purified water.
5. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health, it is characterized in that, the full powder of described buckwheat, wheat flour, Gluten add 20～25 parts of pure water according to mixing in the formula rate adding dough mixing machine by 100 parts of powder, stir and form the discrete particles dough.
6. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health is characterized in that described konjaku powder places container, adds edible citric acid solution and constantly stirs, and adds 25～30 times of pure water after waiting to become paste, is stirred to pasty state.
7. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health is characterized in that, each component adds in the dough mixing machine according to formula rate, and high-speed stirred 8～10 minutes forms evengranular dough.
8. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health is characterized in that aging machine slaking dough carries out compound calendering, moulding after 30～35 minutes.
9. the taro and buckwheat as claimed in claim 2 noodle processing method that takes care of health, it is characterized in that, noodles after the moulding were 20 ℃～25 ℃ typings 15 minutes, protecting tide at 40 ℃～45 ℃ then perspired 30 minutes, again through 40 ℃～45 ℃ humidity dischargings 2.5～3 hours, at last 20 ℃～25 ℃ following cold wind typings 20 minutes.
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| CN2013101369659A CN103202434A (en) | 2013-04-12 | 2013-04-12 | Konjac buckwheat health care noodle formula and processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| 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 |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
| CN106562205A (en) * | 2016-11-16 | 2017-04-19 | 江南大学 | Semi-dry buckwheat noodles and processing and preservation methods thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744173A (en) * | 2009-12-28 | 2010-06-23 | 宜垦(天津)农业制品有限公司 | Taro and buckwheat noodle |
-
2013
- 2013-04-12 CN CN2013101369659A patent/CN103202434A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744173A (en) * | 2009-12-28 | 2010-06-23 | 宜垦(天津)农业制品有限公司 | Taro and buckwheat noodle |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| 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 |
| CN106562205A (en) * | 2016-11-16 | 2017-04-19 | 江南大学 | Semi-dry buckwheat noodles and processing and preservation methods thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
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Application publication date: 20130717 |