CN105124407A - Fine dried buckwheat noodles and making method thereof - Google Patents
Fine dried buckwheat noodles and making method thereof Download PDFInfo
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- CN105124407A CN105124407A CN201510536799.0A CN201510536799A CN105124407A CN 105124407 A CN105124407 A CN 105124407A CN 201510536799 A CN201510536799 A CN 201510536799A CN 105124407 A CN105124407 A CN 105124407A
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- buckwheat
- radix codonopsis
- powder
- lotus seeds
- fatty acid
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- 241000219051 Fagopyrum Species 0.000 title claims abstract description 57
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 57
- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000756943 Codonopsis Species 0.000 claims abstract description 33
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 32
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 32
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 32
- 241000234435 Lilium Species 0.000 claims abstract description 27
- 239000002131 composite material Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 22
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 20
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- 239000010452 phosphate Substances 0.000 claims abstract description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 20
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 20
- 239000011720 vitamin B Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 10
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 10
- 235000011187 glycerol Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000005498 polishing Methods 0.000 claims abstract description 7
- 239000009636 Huang Qi Substances 0.000 claims description 29
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 17
- 238000009288 screen filtration Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 102000008186 Collagen Human genes 0.000 claims description 7
- 108010035532 Collagen Proteins 0.000 claims description 7
- 229920001436 collagen Polymers 0.000 claims description 7
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 4
- 235000006533 astragalus Nutrition 0.000 abstract 4
- 239000000230 xanthan gum Substances 0.000 abstract 3
- 229940082509 xanthan gum Drugs 0.000 abstract 3
- 235000010493 xanthan gum Nutrition 0.000 abstract 3
- 239000011812 mixed powder Substances 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000008855 peristalsis Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000005189 Embolism Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention relates to fine dried buckwheat noodles and a making method thereof. The fine dried buckwheat noodles are prepared through the following steps: adopting Fuqiang flour, buckwheat, lily bulbs, lotus seeds, astragalus membranaceus, radix codonopsis, xanthan gum, glycerin fatty acid ester, composite phosphate, composite vitamin B and edible salt as raw materials according to a certain ratio, and cleaning the buckwheat, the radix codonopsis, the astragalus membranaceus and the lily bulbs; steaming radix codonopsis powder, astragalus membranaceus powder, the cleaned lily bulbs, the lotus seeds and the cleaned buckwheat so as to obtain steamed materials; crushing and polishing the steamed materials so as to obtain mixed powder; stirring and mixing the mixed powder, the Fuqiang powder, the xanthan gum, the glycerin fatty acid ester, the composite phosphate, the composite vitamin B and the edible salt so as to obtain a mixture; mixing the mixture to obtain dough; and ageing the dough, cutting the aged dough into noodles, packaging the noodles and the like. The fine dried noodles are produced by using the buckwheat, the lily bulbs, the lotus seeds and the Fuqiang powder as the raw materials, and then the astragalus membranaceus and the radix codonopsis are added, so that the fine dried noodles have the health care effects of clearing heat, removing toxicity, stimulating the appetite and promoting gastrointestinal peristalsis; besides, the xanthan gum, the glycerin fatty acid ester, the composite phosphate and the composite vitamin B are matched, so that the fine dried noodles are rich in cellulose and vitamins, smooth in mouth feel, tenacious and difficult to become pulpy.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of dried buckwheat noodle and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Containing abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc enriches than general cereal, and containing enriching dietary fiber, is 10 times that generally refine rice.So buckwheat has good nutrition health-care functions.Buckwheat contains abundant vitamin E and soluble dietary fiber, and simultaneously also containing nicotinic acid and rutin (rutin), rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage.The nicotinic acid composition that it contains can promote the metabolism of body, strengthens detoxification ability, also has the effect of expansion thin vessels and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distend the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, is also conducive to reducing serum cholesterol.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, dried buckwheat noodle with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of dried buckwheat noodle, be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 80-100,
Buckwheat: 20-40,
Lily: 10-20,
Lotus seeds: 5-15,
The Radix Astragali: 5-10,
Radix Codonopsis: 5-10,
Xanthans: 0.5-1,
Fatty acid glyceride: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
As preferably, described dried buckwheat noodle is made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 85-95,
Buckwheat: 25-35,
Lily: 12-18,
Lotus seeds: 7-13,
The Radix Astragali: 6-8,
Radix Codonopsis: 7-9,
Xanthans: 0.7-0.9,
Fatty acid glyceride: 1.2-1.8,
Composite phosphate: 0.8-1.3,
Vitamin B compound: 0.6-0.8,
Edible salt: 0.8-1.0.
As preferably, described dried buckwheat noodle is made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 90,
Buckwheat: 30,
Lily: 16,
Lotus seeds: 11,
The Radix Astragali: 7,
Radix Codonopsis: 8,
Xanthans: 0.8,
Fatty acid glyceride: 1.2-1.8,
Composite phosphate: 1.1,
Vitamin B compound: 0.7,
Edible salt: 0.9.
The preparation method of above-mentioned dried buckwheat noodle, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 60 °-80 ° in advance steam 20-30 minute;
F, material pulverizer steamed in step e is pulverized polishing, with 60-80 object screen filtration, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step I is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The vermicelli that the present invention produces using buckwheat, lily, lotus seeds and superior wheat flour as raw material, add the Radix Astragali and Radix Codonopsis again, vermicelli are made to have clearing heat and detoxicating, to whet the appetite wide intestines health-care effect, coordinate yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound to make vermicelli be rich in cellulose, vitamin simultaneously, smooth in taste, sustained, be not easy to stick with paste rotten.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of dried buckwheat noodle, be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 80,
Buckwheat: 20,
Lily: 10,
Lotus seeds: 5,
The Radix Astragali: 5,
Radix Codonopsis: 5,
Xanthans: 0.5,
Fatty acid glyceride: 1,
Composite phosphate: 0.5,
Vitamin B compound: 0.5,
Edible salt: 0.6.
The preparation method of above-mentioned dried buckwheat noodle, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 60 ° in advance steam 30 minutes;
F, material pulverizer steamed in step e is pulverized polishing, with 60 object screen filtrations, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of dried buckwheat noodle, be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 100,
Buckwheat: 40,
Lily: 20,
Lotus seeds: 15,
The Radix Astragali: 10,
Radix Codonopsis: 10,
Xanthans: 1,
Fatty acid glyceride: 2,
Composite phosphate: 1.5,
Vitamin B compound: 1,
Edible salt: 1.2.
The preparation method of above-mentioned dried buckwheat noodle, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 60 ° in advance steam 20 minutes;
F, material pulverizer steamed in step e is pulverized polishing, with 60 object screen filtrations, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of dried buckwheat noodle, be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 85,
Buckwheat: 25,
Lily: 12,
Lotus seeds: 7,
The Radix Astragali: 6,
Radix Codonopsis: 7,
Xanthans: 0.7,
Fatty acid glyceride: 1.2,
Composite phosphate: 0.8,
Vitamin B compound: 0.6,
Edible salt: 0.8.
The preparation method of above-mentioned dried buckwheat noodle, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 80 ° in advance steam 30 minutes;
F, material pulverizer steamed in step e is pulverized polishing, with 70 object screen filtrations, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of dried buckwheat noodle, be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 95,
Buckwheat: 35,
Lily: 18,
Lotus seeds: 13,
The Radix Astragali: 8,
Radix Codonopsis: 9,
Xanthans: 0.9,
Fatty acid glyceride: 1.8,
Composite phosphate: 1.3,
Vitamin B compound: 0.8,
Edible salt: 1.0.
The preparation method of above-mentioned dried buckwheat noodle, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 80 ° in advance steam 20 minutes;
F, material pulverizer steamed in step e is pulverized polishing, with 80 object screen filtrations, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. a dried buckwheat noodle, is characterized in that: be made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 80-100,
Buckwheat: 20-40,
Lily: 10-20,
Lotus seeds: 5-15,
The Radix Astragali: 5-10,
Radix Codonopsis: 5-10,
Xanthans: 0.5-1,
Fatty acid glyceride: 1-2,
Composite phosphate: 0.5-1.5,
Vitamin B compound: 0.5-1,
Edible salt: 0.6-1.2.
2. dried buckwheat noodle according to claim 1, is characterized in that: described dried buckwheat noodle is made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 85-95,
Buckwheat: 25-35,
Lily: 12-18,
Lotus seeds: 7-13,
The Radix Astragali: 6-8,
Radix Codonopsis: 7-9,
Xanthans: 0.7-0.9,
Fatty acid glyceride: 1.2-1.8,
Composite phosphate: 0.8-1.3,
Vitamin B compound: 0.6-0.8,
Edible salt: 0.8-1.0.
3. dried buckwheat noodle according to claim 1, is characterized in that: described dried buckwheat noodle is made up of the raw material of following parts by weight proportioning:
Superior wheat flour: 90,
Buckwheat: 30,
Lily: 16,
Lotus seeds: 11,
The Radix Astragali: 7,
Radix Codonopsis: 8,
Xanthans: 0.8,
Fatty acid glyceride: 1.2-1.8,
Composite phosphate: 1.1,
Vitamin B compound: 0.7,
Edible salt: 0.9.
4. the preparation method of the dried buckwheat noodle according to any one of claim 1-3, is characterized in that, comprises the following steps:
A, buckwheat to be cleaned up, use screen filtration impurity, dry;
B, Radix Codonopsis, the Radix Astragali are cleaned, dry after grinds;
C, by fresh lily cut into slices, lotus seeds wash clean, dries, lotus nut retain;
D, get clean pallet and the powder that Radix Codonopsis and the Radix Astragali are worn into is mixed be layered on pallet, repave lily and lotus seeds, repave buckwheat, finally sprinkle the powder of one deck Radix Codonopsis and the Radix Astragali again;
E, the steamer pallet handled well in steps d being put into preheating 60 °-80 ° in advance steam 20-30 minute;
F, material pulverizer steamed in step e is pulverized polishing, with 60-80 object screen filtration, unfilteredly again to polish again;
G, by step f polish, filter after powder add superior wheat flour, yellow collagen, glycerine fatty acid fat, composite phosphate, vitamin B compound and edible salt, carry out and face;
H, the dough of becoming reconciled in step g is put into aging machine carry out slaking, stand-by;
I, by the dough after slaking in step h routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of dried buckwheat noodle according to claim 4, is characterized in that: drying subregion in described step I is prebake district and main baking zone.
6. the preparation method of dried buckwheat noodle according to claim 5, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
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| CN104814389A (en) * | 2014-12-20 | 2015-08-05 | 朱伟萍 | Making method for green appetizing nutritive noodles |
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| CN1125067A (en) * | 1995-03-03 | 1996-06-26 | 熊显耀 | Multifunctional health-care food nd its processing method |
| CN101336654A (en) * | 2008-08-12 | 2009-01-07 | 朱世宗 | Tartary tuckwheat vegetable noodle |
| CN102258170A (en) * | 2011-07-21 | 2011-11-30 | 浏阳河农业集团有限公司 | Buckwheat health-care noodles and preparation method thereof |
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