CN105360946A - Fresh and humid tartary buckwheat noodles and preparing method thereof - Google Patents
Fresh and humid tartary buckwheat noodles and preparing method thereof Download PDFInfo
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- 235000013312 flour Nutrition 0.000 claims abstract description 18
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- 235000013339 cereals Nutrition 0.000 description 9
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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
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- Noodles (AREA)
Abstract
The invention provides fresh and humid tartary buckwheat noodles. The noodles are prepared from, by weight, 58-67 parts of medium-strength wheat flour, 10-15 parts of tartary buckwheat germinating bud flour, 19-29 parts of tartary buckwheat puffing whole flour, 1-3 parts of salt, 1.4-2.5 parts of sa-hao seed gum and 1.6-4.1 parts of a compound noodle improving agent. The invention further provides a preparing method of the fresh and humid tartary buckwheat noodles. Firstly, the tartary buckwheat puffing whole flour is prepared, and then the medium-strength wheat flour, tartary buckwheat germinating bud flour, the tartary buckwheat puffing whole flour, the salt, the sa-hao seed gum and the compound noodle improving agent are mixed; the fresh and humid tartary buckwheat noodles are prepared according to the steps of dough kneading, primary curing, rolling pressing, secondary curing, continuous calendering, cooking, ice water soaking and washing and packaging of the finished products. The fresh and humid tartary buckwheat noodles prepared through the method have the nutrient function of balancing diet and also have a good promoting effect on softening blood vessels, reducing blood sugar and resisting oxidization.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of noodles, specifically a kind of bitter buckwheat fresh-wet noodle and preparation method thereof.
Background technology
Noodle food is with a long history, and Chinese like regardless of region, regardless of crowd to noodles, from south to north, from experienced few, all have noodles and dotes on especially.Improving constantly in recent years along with our people's living standard, people pursue Science diet, the consciousness of nutrient balance constantly strengthens.China's new edition " Chinese residents dietary guidelines " lay special stress on eats the importance of five cereals to health, and it can be used as the column foot of Diet pagoda.Food industry circle starts to attempt food materials based on five cereals, and suitability for industrialized production various grains noodle, to meet consumer's instant edible.
The bitter buckwheat of China is that excellent grain variety of holding concurrently eaten by medicine, the new grain source of human health health food " 21 century " is described as by expert, in bitter buckwheat, flavonoids bioactivator, resistant starch, dietary fiber and several amino acids and vitamin etc. have the multiple efficacies such as hypotensive, reducing blood lipid, prevention intestinal cancer, to softening blood vessel, anti-oxidant and prevent aging to have good action.But due to the processing particularity of the five cereals such as bitter buckwheat, five cereals face is in the market only vermicelli single form, convenient still not, lack nutrient balance, also novel not nice.The full powder of expanded bitter buckwheat and bitter buckwheat are sprouted bud powder to be applied to fresh-wet noodle product by the present invention first.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of bitter buckwheat fresh-wet noodle and preparation method thereof, described this bitter buckwheat fresh-wet noodle and preparation method thereof solves single, uneven, the also nice not technical problem of vermicelli nutrition of the prior art.
The invention provides a kind of bitter buckwheat fresh-wet noodle, calculate by weight, its raw material composition and content as follows:
Described composite noodle improver is mixed by Gluten, monoglyceride, sodium carboxymethylcellulose, Sodium Polyacrylate, sodium bicarbonate, described Gluten: monoglyceride: sodium carboxymethylcellulose: Sodium Polyacrylate: the mass ratio of sodium bicarbonate is 1:0.2:0.1:0.03:0.2.
Further, described medium-strength wheat flour, bitter buckwheat sprout bud powder, the expanded full powder of bitter buckwheat, edible salt, Artemisia Glue, composite noodle improver are the good powdery solid of free-running property, all by No. CQ20 sieve that standard GB/T 5507 specifies.
Present invention also offers the preparation method of above-mentioned a kind of bitter buckwheat fresh-wet noodle, comprise the following steps:
The step of A, an expanded full powder of the bitter buckwheat of preparation; Adopt a twin-screw extruder, the charging motor speed of described twin-screw extruder is 56 ~ 80r/min, screw speed is 158 ~ 320r/min, diplopore mould die throat diameter 4mm, extrusion temperature is under the technological parameter in 90 DEG C, Ith district, 110 DEG C, IIth district, 130 DEG C, IIIth district, and preparation water content is the buckwheat powder of 23% ~ 25% (w/w), carries out extrusion simultaneously, then adopt micronizer that the material after expanded is carried out grinding and sieving, obtain the expanded full powder of bitter buckwheat;
The step of B, a batching mixing, takes medium-strength wheat flour according to parts by weight, bitter buckwheat sprouts bud powder, the expanded full powder of bitter buckwheat, edible salt, Artemisia Glue, composite noodle improver, fully mix;
C, a step preparing fresh-wet noodle, comprise following step by step;
(1), the step in and face; Step B gained mixed powder is dropped in vacuum dough mixing machine and stirs evenly, then the ethanol of 60 ~ 90% and the warm water of 30 ~ 40 DEG C is added, described ethanol and the mass ratio of mixed powder are 1:50, described warm water and and the mass ratio of mixed powder be 1:2.5 ~ 4, Mixing time controls at 15 ~ 20min, forms dough;
(2), the step of a slaking; Dough is positioned over disc type aging machine, rotating speed is 8 ~ 10r/min, and slaking humidity is 80% ~ 85%, and the curing time is 5 ~ 8min, and curing temperature is 28 ~ 35 ± 2 DEG C;
(3), the step of a roll extrusion; Be pressed into through two rolling surface machine by dough after a slaking and wear, thickness is 3.0 ~ 4.8mm;
(4), the step of a post cure; Again be positioned in disc type aging machine by wearing of roll extrusion gained, rotating speed is 8 ~ 10r/min, and slaking humidity is 75% ~ 80%, and the curing time is 8 ~ 15min, and curing temperature is 28 ~ 35 ± 2 DEG C;
The step of (5) continuous calenderings and slitting; Wearing after post cure is entered oodle maker and carries out compressing tablet, make the dough sheet that thickness is 1mm, be then cut into the noodles of wide 2.0mm, long 30mm;
(6) steps boiled; In the process of boiling, the water that boils remains slight boiling condition, and cooking time is 4 ~ 5min, and disappearing with the yellow core of noodles is as the criterion;
(7) steps that frozen water embathes; The noodles boiled are put into rapidly frozen water and are embathed, and pull out subsequently and drain;
The step of (8) packagings; The noodles of step (7) gained are packed, seals, obtain bitter buckwheat fresh-wet noodle.
Further, described buckwheat powder comprises the full powder of expanded bitter buckwheat and bitter buckwheat sprouts bud powder, and the mass ratio that the described full powder of expanded bitter buckwheat and bitter buckwheat sprout bud powder is 2:1.
Further, in the step of a slaking, slaking humidity is 80% ~ 85%, and the curing time is 5 ~ 8min, and curing temperature is 28 ± 2 DEG C.
Further, in the step of post cure, slaking humidity is 75% ~ 80%, and the curing time is 8 ~ 15min, and curing temperature is 28 ± 2 DEG C.
Further, the temperature of described frozen water is-6 ~-4 DEG C.
Concrete, the specification of described medium-strength wheat flour meets GB SB/T10137-1993.
Beneficial effect of the present invention:
Bitter buckwheat fresh-wet noodle prepared by the present invention, due to the buckwheat powder (bitter buckwheat sprouts bud powder and the expanded full powder of bitter buckwheat) containing high level, therefore general flavone content is high, in rutin content, its content average out to 900mg/Kg, and be in the noodles of primary raw material with wheat flour, substantially not containing flavones.
Bitter buckwheat fresh-wet noodle prepared by the present invention, due to the resistant starch containing high level in buckwheat powder (bitter buckwheat sprouts bud powder and the expanded full powder of bitter buckwheat), its average content is 5.84%, can play and improve the effect that dough density and water retention etc. improve noodle quality, make the organoleptic qualities such as the mouthfeel of product, color and luster be better than Commercial wheat noodles and other various grains noodles.
Bitter buckwheat fresh-wet noodle prepared by the present invention, glycemic index is low, is on average only 59.87, and adopt commercially available with wheat flour be the glycemic index of the noodles of primary raw material generally 75 ~ 85, the glycemic index of other various grains noodles commercially available is generally 65 ~ 70.
In sum, in bitter buckwheat fresh-wet noodle prepared by the present invention, 18 seed amino acids, content of mineral substances etc. of the flavone compounds such as rutin, resistant starch and needed by human body are all higher than general common wheat flour noodle, often eat bitter buckwheat fresh-wet noodle prepared by the present invention, to softening blood vessel, anti-oxidant, reduce blood sugar and prevent old and feeble there is improvement result.
The present invention compares with prior art, and its technological progress is significant.The bitter buckwheat fresh-wet noodle adopting method of the present invention to prepare, not only instant edible and 18 seed amino acid equal sizes of its flavone compound (in rutin), resistant starch and needed by human body are all higher than common noodles, often eat the trophic function not only with balanced diet, and to softening blood vessel, reduce blood sugar, anti-oxidant all there is good facilitation.
Detailed description of the invention
Below by embodiment, the present invention is set forth further, but do not limit the present invention.
In various embodiments of the present invention:
The assay method of the general flavone content (in rutin content) 1, in the bitter buckwheat fresh-wet noodle prepared of the present invention: (LiWang, XiaodanLi, MengNiu, RenWang, ZhengxingChen.Effectofadditivesonflavonoids, D-chiro-Inositolandtrypsininhibitorduringthegerminationo ftartarybuckwheatseeds.JournalofCerealScience, 2013, (58): 348-354.), specifically comprise the steps:
(1), the drafting of rutin standard curve:
Accurately take rutin standard items 5mg, be settled in 100mL volumetric flask with 70% ethanol, obtain the rutin standard liquid that concentration is 0.05mg/mL.
Accurate absorption rutin standard liquid 1mL, 2mL, 3mL, 4mL, 5mL are placed in 10mL volumetric flask, and each sample adds 2mL respectively, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, with 70% ethanol constant volume.In left at room temperature 30min after abundant mixing, take water as blank, measure the light absorption value of various kinds at 420nm place with ultraviolet specrophotometer.Take light absorption value as abscissa, rutin concentration is ordinate, draws the calibration curve between rutin concentration and light absorption value, by the regression equation of calibration curve, i.e. Y=0.1981X+0.0006, R
2=0.9999, wherein X is absorbance, and Y is general flavone (i.e. rutin) content, can calculate the general flavone content in sample;
(2) preparation of the flavone extractive, in the bitter buckwheat fresh-wet noodle prepared of the present invention:
Get bitter buckwheat fresh-wet noodle prepared by 2g the present invention, with the ethanolic solution of 70%, by 1:50 solid-liquid ratio, lixiviate 6h in the thermostat water bath of 70 DEG C, after extracting, sample liquid is in the centrifugal 10min of 3000r/min, get the flavone extractive of bitter buckwheat fresh-wet noodle prepared by supernatant and the present invention, and save backup at 4 DEG C.
(3), the mensuration of general flavone content in the bitter buckwheat fresh-wet noodle prepared of the present invention
The bitter buckwheat fresh-wet noodle flavone extractive of accurate absorption 1.0mL step (2) gained, in 10mL volumetric flask, adds 2mL, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, respectively with 70% ethanol constant volume.In left at room temperature 30min after abundant mixing, take water as blank, measure its light absorption value at 420nm place with ultraviolet specrophotometer, then calculate the general flavone content of bitter buckwheat fresh-wet noodle prepared by the present invention by the formula Y=0.1981X+0.0006 of step (1) gained.
2, the assay method of the glycemic index of bitter buckwheat fresh-wet noodle prepared of the present invention, according to document: (GoniI, AlonsoAGCalixtoFS.AstarchhydrolysisProceduretoestimategl ycemicindex.NutritionResearch, 1997,17 (3): 427-437.), concrete steps are as follows:
(mensuration of the glycemic index of bitter buckwheat fresh-wet noodle prepared by the present invention can be realized according to following described content)
Glycemic index (Glycemicindex, GI) is referred to as containing area (AreaUndertheCurve, AUC) under 50g carbohydrate trials food blood sugar response curve and the ratio containing equivalent carbohydrate standard chow blood glucose response.General using glucose as standard, result adopts and represents relative to the percentage of reference material.Adopt the external digestion dynamic method of Goni, under hydrolysis curves, area (Areaundercurve, AUC) is by following formulae discovery:
C＝C(T
1-T
2)-(C/k)[1-exp-K(T
1-T
2)]
In formula: C---be concentration during molecular balance;
T
1---be the final time (180min);
T
2---be reaction initial time (0min);
K---be first-order kinetics constant.
The hydrolysis index HI of sample is the percentage of each sample and white bread hydrolysis curves integral area ratio, obtains in body according to people such as Goin, good correlation (R between external Starch Hydrolysis index (HI) and glycemic index (GI)
2=0.894), its equation of linear regression is:
GI＝39.71+0.549HI。
3, the assay method of the resistant starch of bitter buckwheat fresh-wet noodle prepared of the present invention, according to document: (GoniI, Garcia-DizL, ManasE, Saura-CalixtoF.Analysisofresistanstatch:amethodforfoodsa ndfoodproducts.Foodchemistry, 1996,56 (4): 445-449.), concrete steps are as follows:
(mensuration of the resistant starch of bitter buckwheat fresh-wet noodle prepared by the present invention can be realized according to following described content) 1) drafting of glucose standard curve
Dextrose standard sample is dried to constant weight at 105 DEG C, accurately takes 100mg adding distil water in the beaker of clean dried and dissolve, add the 8mL concentrated sulfuric acid subsequently, then be settled to l00mL with distilled water, obtain the Glucose standards solution of 1mg/mL concentration.Glucose standards solution 0.0mL (blank) is measured respectively with liquid-transfering gun, 0.2mL, 0.4mL, 0.6mL, 0.8mL, 1.0mL, 1.2mL, join in the 25mL color-comparison tube of each numbering, and add 2.0mL successively, 1.2mL, 1.6mL, 1.4mL, 1.2mL, 1.0mL, 0.8mL distilled water, in the colorimetric cylinder of correspondence, makes the volume of each colorimetric liquid in pipe be finally 2.0mL, then gives in each colorimetric cylinder and all add 1.5mLDNS reagent.Accurately develop the color after shaking up each colorimetric cylinder 5min in boiling water bath, and after all colorimetric cylinder flowing water being cooled to rapidly room temperature after taking-up, distilled water is all settled to 25mL, shakes up after capping plug, leaves standstill 30min, in 540nm wavelength place colorimetric, measures light absorption value (A).What do not add Glucose standards solution is blank.With glucose content (mg) for abscissa, with light absorption value (A) for ordinate draws glucose standard curve.
2) mensuration of resistant starch
Adopt TSA method, concrete determination step is as follows:
Accurately take sample 5.00g in the clean beaker of 150mL, add the HCL-KCL buffer solution that 30mLpH value is 1.5, add a certain amount of pepsin, vibrate 1h in 40 DEG C of constant temperature oscillation water-baths;
After reaction terminates, system pH is adjusted to 6.0, adds the PBS that 15mLpH value is 6.0, then add excessive Thermostable α-Amylase, vibrate 30min in 95 DEG C of waters bath with thermostatic control;
After its cooling, adjust ph is 4.6, adds the acetic acid-sodium acetate buffer solution that 15mLpH value is 4.6, adds appropriate glucoamylase, 60 DEG C of water bath with thermostatic control vibration 1h;
After cooling, add the ethanol of 4 times of volumes 95%, centrifugal 3500r/min, 15min after mixing standing 20min), abandoning supernatant, precipitation alcohol wash centrifugal more than 3 times repeatedly;
Sediment is taken out and is placed in conical flask, add 4mol/LKOH solution heating for dissolving, then by 2mol/LHCL adjust ph to 4.6, add the glucoamylase 60 DEG C of water bath with thermostatic control 1h little over amount, centrifugal (3500r/min, 15min), collect supernatant, sediment washes more than 3 times, merges supernatant, is settled to 100mL with distilled water.
The mensuration of reduced sugar adopts DNS method, and the content of reducing sugar calculated is multiplied by 0.9, is resistant starch yield.More than measure in triplicate, average.
Wherein:
C---the reduced sugar amount that DNS method records, mg;
The volume of V---sample extracting solution, mL;
M---resistant starch sample weight, g;
V
1---colour developing uses sample liquid volume, mL.
Content × 0.9 of resistant starch yield (%)=reduced sugar
4, detect spectrophotometric used in various embodiments of the present invention and count UV2600 type ultraviolet-uisible spectrophotometer, Shimadzu business administration (China) Co., Ltd produces.In example, the mensuration of flavones content and resistance starch content all uses this model spectrophotometer.
Embodiment 1
Calculate by weight, its raw material composition and content as follows:
The specification of described medium-strength wheat flour meets GB SB/T10137-1993;
Described composite noodle improver is mixed by Gluten, monoglyceride, sodium carboxymethylcellulose, Sodium Polyacrylate, sodium bicarbonate, by weight calculating, Gluten: monoglyceride: sodium carboxymethylcellulose: Sodium Polyacrylate: sodium bicarbonate is 1:0.2:0.1:0.03:0.2.
Above-mentioned each raw material is the good powdery solid of free-running property, so should all by No. CQ20 sieve that standard GB/T 5507 specifies;
Utilize above-mentioned bitter buckwheat to sprout bud powder and the expanded full powder of bitter buckwheat for the made bitter buckwheat fresh-wet noodle of raw material, specifically comprise the following steps:
The preparation of the expanded full powder of A, bitter buckwheat
At charging motor speed 56r/min, screw speed 158r/min, diplopore mould die throat diameter 4mm, extrusion temperature is under the technological parameter in 90 DEG C, Ith district, 110 DEG C, IIth district, 130 DEG C, IIIth district, and preparation water content is that the buckwheat powder of 23% ~ 25% (w/w) carries out extrusion.Adopt micronizer to be carried out pulverizing rear mistake 80 mesh sieve by the material after expanded, obtain the expanded full powder of bitter buckwheat.
B, preparing burden takes each supplementary material respectively according to above-mentioned parts by weight, fully mixes.
The preparation of C, fresh-wet noodle:
And face (1)
Step B gained mixed powder is dropped in vacuum dough mixing machine and stirs evenly, then the warm water of 75% ethanol 2mL and 30 ~ 40 DEG C is added, control amount of water is 25mL, Mixing time controls at 15 ~ 20min, forming loose dough granule (holds rear agglomerating, scatter after loosing one's grip) make in raw meal protein imbibition, progressively formed and there is toughness, elasticity, stickiness and ductile dough.
(2) a, slaking
Dough is positioned over disc type aging machine, rotating speed 8r/min, slaking humidity 80% ~ 85%, curing time 5min, curing temperature 28 ~ 35 ± 2 DEG C.
(3), roll extrusion
Be pressed into through two rolling surface machine by dough after a slaking and wear, thickness is 3.0mm.
(4), post cure
Wearing of roll extrusion gained is positioned in disc type aging machine again, rotating speed 8r/min slaking humidity 75% ~ 80%, curing time 8 ~ 15min, curing temperature 28 ~ 35 ± 2 DEG C.
(5) continuous calendering and slitting
Wearing after post cure is entered oodle maker and carries out compressing tablet.By regulating nip and compressing tablet repeatedly, thickness 1mm need be made and even, smooth dough sheet during compressing tablet, cast out face end to end with limit, face, be then cut into the noodles of wide 2.0mm, long 30mm.
(6) boil
Boil in process, the water that boils remains slight boiling condition, cooking time 4 ~ 5min, and disappearing with the yellow core of noodles is as the criterion.
(7) frozen water embathes
The noodles boiled are put into rapidly frozen water (-5 ± 1 DEG C) and are embathed, and pull out rapidly subsequently and drain.
(8) pack
The noodles of step (7) gained are packed, seals, obtain bitter buckwheat fresh-wet noodle.
Utilize the bitter buckwheat fresh-wet noodle of above-mentioned steps gained after testing, for 810mg/Kg, glycemic index is 59.56 to general flavone content (calculating with rutin content), and resistance starch content is 5.48%.
Embodiment 2
Calculate by weight, its raw material composition and content as follows:
The specification of described medium-strength wheat flour meets GB SB/T10137-1993;
Described composite noodle improver is mixed by Gluten, monoglyceride, sodium carboxymethylcellulose, Sodium Polyacrylate, sodium bicarbonate, by weight calculating, Gluten: monoglyceride: sodium carboxymethylcellulose: Sodium Polyacrylate: sodium bicarbonate is 1:0.2:0.1:0.03:0.2.
Above-mentioned each raw material is the good powdery solid of free-running property, so should all by No. CQ20 sieve that standard GB/T 5507 specifies;
Utilize above-mentioned bitter buckwheat to sprout bud powder and the expanded full powder of bitter buckwheat for the made bitter buckwheat fresh-wet noodle of raw material, specifically comprise the following steps:
The preparation of the expanded full powder of A, bitter buckwheat
At charging motor speed 68r/min, screw speed 239r/min, diplopore mould die throat diameter 4mm, extrusion temperature is under the technological parameter in 90 DEG C, Ith district, 110 DEG C, IIth district, 130 DEG C, IIIth district, and preparation water content is that the buckwheat powder of 23% ~ 25% (w/w) carries out extrusion.Adopt micronizer to be carried out pulverizing rear mistake 80 mesh sieve by the material after expanded, obtain the expanded full powder of bitter buckwheat.
B, preparing burden takes each supplementary material respectively according to above-mentioned parts by weight, fully mixes.
The preparation of C, fresh-wet noodle:
And face (1)
Step B gained mixed powder is dropped in vacuum dough mixing machine and stirs evenly, then the warm water of 75% ethanol 2mL and 30 ~ 40 DEG C is added, control amount of water is 33mL, Mixing time controls at 15 ~ 20min, forming loose dough granule (holds rear agglomerating, scatter after loosing one's grip) make in raw meal protein imbibition, progressively formed and there is toughness, elasticity, stickiness and ductile dough.
(2) a, slaking
Dough is positioned over disc type aging machine, rotating speed 8r/min, slaking humidity 80% ~ 85%, curing time 5 ~ 8min, curing temperature 28 ~ 35 ± 2 DEG C.
(3), roll extrusion
Be pressed into through two rolling surface machine by dough after a slaking and wear, thickness is 3.9mm.
(4), post cure
Wearing of roll extrusion gained is positioned in disc type aging machine again, rotating speed 8r/min slaking humidity 75% ~ 80%, curing time 8 ~ 15min, curing temperature 28 ~ 35 ± 2 DEG C.
(5) continuous calendering and slitting
Wearing after post cure is entered oodle maker and carries out compressing tablet.By regulating nip and compressing tablet repeatedly, thickness 1mm need be made and even, smooth dough sheet during compressing tablet, cast out face end to end with limit, face, be then cut into the noodles of wide 2.0mm, long 30mm.
(6) boil
Boil in process, the water that boils remains slight boiling condition, cooking time 4 ~ 5min, and disappearing with the yellow core of noodles is as the criterion.
(7) frozen water embathes
The noodles boiled are put into rapidly frozen water (-5 ± 1 DEG C) and are embathed, and pull out rapidly subsequently and drain.
(8) pack
The noodles of step (7) gained are packed, seals, obtain bitter buckwheat fresh-wet noodle.
Utilize the bitter buckwheat fresh-wet noodle of above-mentioned steps gained after testing, for 900mg/Kg, glycemic index is 58.74 to general flavone content (calculating with rutin content), and resistance starch content is 5.84%.
Embodiment 3
Calculate by weight, its raw material composition and content as follows:
The specification of described medium-strength wheat flour meets GB SB/T10137-1993;
Described composite noodle improver is mixed by Gluten, monoglyceride, sodium carboxymethylcellulose, Sodium Polyacrylate, sodium bicarbonate, by weight calculating, Gluten: monoglyceride: sodium carboxymethylcellulose: Sodium Polyacrylate: sodium bicarbonate is 1:0.2:0.1:0.03:0.2.
Above-mentioned each raw material is the good powdery solid of free-running property, so should all by No. CQ20 sieve that standard GB/T 5507 specifies;
Utilize above-mentioned bitter buckwheat to sprout bud powder and the expanded full powder of bitter buckwheat for the made bitter buckwheat fresh-wet noodle of raw material, specifically comprise the following steps:
The preparation of the expanded full powder of A, bitter buckwheat
At charging motor speed 80r/min, screw speed 320r/min, diplopore mould die throat diameter 4mm, extrusion temperature is under the technological parameter in 90 DEG C, Ith district, 110 DEG C, IIth district, 130 DEG C, IIIth district, and preparation water content is that the buckwheat powder of 23% ~ 25% (w/w) carries out extrusion.Adopt micronizer to be carried out pulverizing rear mistake 80 mesh sieve by the material after expanded, obtain the expanded full powder of bitter buckwheat.
B, preparing burden takes each supplementary material respectively according to above-mentioned parts by weight, fully mixes.
The preparation of C, fresh-wet noodle:
And face (1)
Step B gained mixed powder is dropped in vacuum dough mixing machine and stirs evenly, then the warm water of 75% ethanol 2mL and 30 ~ 40 DEG C is added, control amount of water is 40mL, Mixing time controls at 15 ~ 20min, forming loose dough granule (holds rear agglomerating, scatter after loosing one's grip) make in raw meal protein imbibition, progressively formed and there is toughness, elasticity, stickiness and ductile dough.
(2) a, slaking
Dough is positioned over disc type aging machine, rotating speed 8r/min, slaking humidity 80% ~ 85%, curing time 5 ~ 8min, curing temperature 28 ~ 35 ± 2 DEG C.
(3), roll extrusion
Be pressed into through two rolling surface machine by dough after a slaking and wear, thickness is 4.8mm.
(4), post cure
Wearing of roll extrusion gained is positioned in disc type aging machine again, rotating speed 8r/min slaking humidity 75% ~ 80%, curing time 8 ~ 15min, curing temperature 28 ~ 35 ± 2 DEG C.
(5) continuous calendering and slitting
Wearing after post cure is entered oodle maker and carries out compressing tablet.By regulating nip and compressing tablet repeatedly, thickness 1mm need be made and even, smooth dough sheet during compressing tablet, cast out face end to end with limit, face, be then cut into the noodles of wide 2.0mm, long 30mm.
(6) boil
Boil in process, the water that boils remains slight boiling condition, cooking time 4 ~ 5min, and disappearing with the yellow core of noodles is as the criterion.
(7) frozen water embathes
The noodles boiled are put into rapidly frozen water (-5 ± 1 DEG C) and are embathed, and pull out rapidly subsequently and drain.
(8) pack
The noodles of step (7) gained are packed, seals, obtain bitter buckwheat fresh-wet noodle.
Utilize the bitter buckwheat fresh-wet noodle of above-mentioned steps gained after testing, for 990mg/Kg, glycemic index is 57.92 to general flavone content (calculating with rutin content), and resistance starch content is 6.20%.
Claims (6)
1. a bitter buckwheat fresh-wet noodle, is characterized in that calculating by weight, its raw material composition and content as follows:
Medium-strength wheat flour 58 ~ 67 parts,
Bitter buckwheat sprouts 10 ~ 15 parts, bud powder,
Expanded 19 ~ 29 parts, the full powder of bitter buckwheat,
Edible salt 1 ~ 3 part,
Artemisia Glue 1.4 ~ 2.5 parts,
Composite noodle improver 1.6 ~ 4.1 parts,
Described composite noodle improver is mixed by Gluten, monoglyceride, sodium carboxymethylcellulose, Sodium Polyacrylate, sodium bicarbonate, Gluten: monoglyceride: sodium carboxymethylcellulose: Sodium Polyacrylate: the weight ratio of sodium bicarbonate is 1:0.2:0.1:0.03:0.2.
2. the preparation method of a kind of bitter buckwheat fresh-wet noodle according to claim 1, is characterized in that comprising the following steps:
The step of A, an expanded full powder of the bitter buckwheat of preparation; Adopt a twin-screw extruder, the charging motor speed of described twin-screw extruder is 56 ~ 80r/min, screw speed is 158 ~ 320r/min, diplopore mould die throat diameter 4mm, extrusion temperature is that under the technological parameter in 90 DEG C, Ith district, 110 DEG C, IIth district, 130 DEG C, IIIth district, preparation water content is 23% ~ 25%(w/w) buckwheat powder, carry out extrusion simultaneously, then adopt micronizer that the material after expanded is carried out grinding and sieving, obtain the expanded full powder of bitter buckwheat;
The step of B, a batching mixing, takes medium-strength wheat flour according to parts by weight, bitter buckwheat sprouts bud powder, the expanded full powder of bitter buckwheat, edible salt, Artemisia Glue, composite noodle improver, fully mix;
C, a step preparing fresh-wet noodle, comprise following step by step;
(1), the step in and face; Step B gained mixed powder is dropped in vacuum dough mixing machine and stirs evenly, then add the ethanol of 60 ~ 90% and the warm water of 30 ~ 40 DEG C, described ethanol and the mass ratio of mixed powder are 1:50, and described warm water and the mass ratio of mixed powder are 1:2.5 ~ 4, Mixing time controls at 15 ~ 20min, forms dough;
(2), the step of a slaking; Dough is positioned over disc type aging machine, rotating speed is 8 ~ 10r/min, and slaking humidity is 80% ~ 85%, and the curing time is 5 ~ 8min, and curing temperature is 28 ~ 35 ± 2 DEG C;
(3), the step of a roll extrusion; Be pressed into through two rolling surface machine by dough after a slaking and wear, thickness is 3.0 ~ 4.8mm;
(4), the step of a post cure; Again be positioned in disc type aging machine by wearing of roll extrusion gained, rotating speed is 8 ~ 10r/min, and slaking humidity is 75% ~ 80%, and the curing time is 8 ~ 15min, and curing temperature is 28 ~ 35 ± 2 DEG C;
The step of (5) continuous calenderings and slitting; Wearing after post cure is entered oodle maker and carries out compressing tablet, make the dough sheet that thickness is 1mm, be then cut into the noodles of wide 2.0mm, long 30mm;
(6) steps boiled; In the process of boiling, the water that boils remains slight boiling condition, and cooking time is 4 ~ 5min, and disappearing with the yellow core of noodles is as the criterion;
(7) steps that frozen water embathes; The noodles boiled are put into rapidly frozen water and are embathed, and pull out subsequently and drain;
The step of (8) packagings; The noodles of step (7) gained are packed, seals, obtain bitter buckwheat fresh-wet noodle.
3. the preparation method of a kind of bitter buckwheat fresh-wet noodle as claimed in claim 1, is characterized in that: described buckwheat powder comprises the full powder of expanded bitter buckwheat and bitter buckwheat sprouts bud powder, and the mass ratio that the described full powder of expanded bitter buckwheat and bitter buckwheat sprout bud powder is 2:1.
4. the preparation method of a kind of bitter buckwheat fresh-wet noodle as claimed in claim 1, it is characterized in that: in the step of a slaking, slaking humidity is 80% ~ 85%, and the curing time is 5 ~ 8min, and curing temperature is 28 ± 2 DEG C.
5. the preparation method of a kind of bitter buckwheat fresh-wet noodle as claimed in claim 1, it is characterized in that: in the step of post cure, slaking humidity is 75% ~ 80%, and the curing time is 8 ~ 15min, and curing temperature is 28 ± 2 DEG C.
6. the preparation method of a kind of bitter buckwheat fresh-wet noodle as claimed in claim 1, is characterized in that: the temperature of described frozen water is-6 ~-4 DEG C.
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| CN111357931A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN111631349A (en) * | 2020-05-22 | 2020-09-08 | 湖南云圣中医康复有限公司 | Digestion-promoting stomach-invigorating fresh wet noodles and preparation method thereof |
| EP4165994A4 (en) * | 2020-06-15 | 2024-06-19 | Yamamoto Foods Corporation | Processed buckwheat flour, dried buckwheat noodles, and method for producing same |
| CN113068801A (en) * | 2021-05-07 | 2021-07-06 | 西昌市正中食品有限公司 | Tartary buckwheat sprout whole plant fresh wet noodle and preparation method thereof |
| CN115251297A (en) * | 2022-07-27 | 2022-11-01 | 湖北金银丰食品有限公司 | Buckwheat noodles and preparation method thereof |
| CN115868599A (en) * | 2023-01-10 | 2023-03-31 | 成都大学 | Fresh and wet tartary buckwheat noodles and preparation method thereof |
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