CN107509938A

CN107509938A - The processing method of buckwheat potato noodles

Info

Publication number: CN107509938A
Application number: CN201610430147.3A
Authority: CN
Inventors: 巩发永; 李静; 张忠
Original assignee: Xichang College
Current assignee: Xichang College
Priority date: 2016-06-16
Filing date: 2016-06-16
Publication date: 2017-12-26

Abstract

The higher noodles of nutritive value can be made and production efficiency and the processing method of the higher buckwheat potato noodles of qualification rate the invention discloses a kind of.Fresh potato is carried out squeezing and handles to obtain potato fecula by the processing method, then buckwheat extrusion powder is mixed, Gluten, rutin powder, base-material is made in flour, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of buckwheat extrusion powder, the weak ductility of buckwheat extrusion powder is made up using the strong ductility of potato fecula, the situation generation for individually adding that potato full-powder or independent addition farina cause original flour characteristic to be changed in flour can be overcome, and using containing potato simultaneously in noodles made from the processing method, buckwheat and rutin, considerably increase the nutritive value of noodles, whole process is very easy to simultaneously, the production efficiency and qualification rate of noodles can be greatly improved.It is adapted in field of food popularization and application.

Description

The processing method of buckwheat potato noodles

Technical field

The present invention relates to field of food, and in particular to a kind of processing method of buckwheat potato noodles.

Background technology

Buckwheat, scientific name hull buckwheat (Tartar, pronunciation d á d á, are the general designations to Chinese ancient northern ethnic group), alias Buckwheat leaf seven, wild blue buckwheat, Wan Nianqiao, spinach wheat, black wheat, Hua Qiao.It is higher by much than the nutritive value that sweet tea buckwheat is buckwheat.It is particularly biological The content of flavonoids is 13.5 times of buckwheat.Buckwheat -- seven major nutrient rolls into one completely, is not medicine, is not health products, is Can but there are the healthy nutritive value of brilliance and outstanding dietotherapy effect when the food that meal is eaten.It does not belong to grass family, and belongs to knotweed Section, polygonaceae is belonged to together with " fleece-flower root, rheum officinale " familiar to people etc., be typical case's embodiment of China's integration of drinking and medicinal herbs culture.Buckwheat quilt It is described as " kings of five cereals ", three drop food (hypotensive, hypoglycemic, reducing blood lipid).Nutrition unique, comprehensively, abundant that buckwheat possesses into Part, and medicinal characteristic is good, there is a variety of nutritions necessary to human body.Buckwheat has the effect of catharsis and toxin expelling, among the people to be also known as it For " net intestines grass ".Buckwheat can be to make tea-drinking after frying, drink has auxiliary therapeutic action daily to the three high patients.

Buckwheat originates from Southwestern China portion, and it is habitually attributed to Cereal, wheat class, Gui little Zong by people for grain with purpose Grain bean crop, actually buckwheat are the food sources for eating medicine dual-purpose.Chinese Scientists research is found：Buckwheat is strange in five cereals Flower, there are very high edibility and medical care effect, be a kind of functional food ingredient of great exploitation potential.Edible buckwheat is straight It is diuresis defaecation to see display effect.Detection data show that buckwheat has hypoglycemic, reducing blood lipid, urine glucose lowering, treats stomach disease and improve just The diet therapy nutritional function of secret " it is logical that three drops one treat two ".

The buckwheat that in the market is much sold makes buckwheat tea more, but buckwheat tea passes through expanding treatment, or powder mostly Reprocessed after broken, although appearance is preferable, the active ingredient of buckwheat can be destroyed.In addition, raw buckwheat needs to pass through suitably Can just do tea-drinking use after baking and banking up with earth processing, but buckwheat to bake and bank up with earth technological requirement higher, it is easy to fried the duration and degree of heating that is fried, or frying Less than destroying the effective ingredient of buckwheat, influence the leaching rate of mouthfeel and rutin.Protein, the fat of buckwheat are all higher than wheat Flour and rice, protein are higher than corn flour.Vitamin B2 is higher than wheat flour, rice, is 4~24 times of corn flour. Mineral nutrient element is also all higher than other grain kinds in various degree.Buckwheat also containing rice, face and other cereal without nutritional activities The factor：Buckwheat flavone：Containing aldehydes matters such as rutin, Quercetin, double-colored element, camphane phenanthrene alcohol, there is softening blood vessel, improve microcirculation, clearly Thermal detoxification, promoting blood circulation and removing blood stasis, hypoglycemic, glucose in urine, blood fat, strengthen insulin peripheral action.

Buckwheat sugar alcohol can degrade D-chiro-inositol in the presence of human body intestinal canal microorganism, improve the sensitiveness of insulin, So as to reduce the blood glucose of animal and human body, blood lipid level.The cis cinnamic acid of 2,4-dihydroxy：Black is generated containing skin is suppressed Plain material, senile plaque expelling and freckle can be prevented.Protein hinders enzyme：There is the proliferation function for hindering leukaemia.Anti- (slow) digestion Starch plays the role of to prevent blood glucose from rising and lose weight soon.850 Yi nationality's polls are tabled look-up bright, eating 100 grams of buckwheat wheat flour daily can Reduce cholesterol and low-density lipoprotein.62 Hans' patients with NIDDM drink 6 grams of buckwheat blood-sugar reducing teas per Tianchong, after 18 months Reduce on an empty stomach with postprandial blood sugar positive effect, it is effective to account for 90.32% with effectively total.Constipation patient and ordinary people's edible buckwheat tea 7-10 days, easily go to toilet.

Buckwheat is the natural function food for integrating " nutrition, health care, medical treatment ".On buckwheat wheat diseases prevention in China's ancient books The record cured the disease.《Qimin yaoshu》Have " intermittent headache fears cold person, using noodle soup and powder as cake, more makes net for catching birds or fish perspire, though many decades are also cured ". 《Figure is through book on Chinese herbal medicine》There is the record of " real stomach, benefiting energy ".《Herbal guiding principle wood》Have that " sending down abnormally ascending wide intestines mill is stagnant, the swollen wind pain of the heat that disappears, except white The discussion of turbid stasis, spleen product diarrhea ".It is bitter in taste, flat, cold to record buckwheat wheat, has benefiting energy, continue spiritual, sharp knowledge, the wide intestines of sending down abnormally ascending The effect of stomach invigorating.《The Illustrated Book on Plants》Claim buckwheat " performance disperse accumulations, custom exhale net intestines grass ".Buckwheat energy hypotensive, hypoglycemic, drop blood Fat, improve the effect such as microcirculation, also known as " three drops " food.

One investigation of Public Health College, Harbin Medical Univ shows, the crowd in staple food buckwheat area, its blood sugar level With crowd of the diabetes prevalence significantly lower than not edible buckwheat area.Wherein, resident's elevated blood glucose levels of staple food buckwheat are (i.e. high In the blood sugar level of normal value) recall rate be 1.6%；Rather than the crowd of staple food buckwheat, the recall rate of hyperglycaemia is 7.33%, The latter is higher than the former nearly 4 times.The regional diabetes prevalence of staple food buckwheat and not edible buckwheat also differs about 1 times, Qian Zhewei 1.88%, the latter 3.84%.This conclusion is prompted, and buckwheat is as the effectively reduction pathogenetic rain fed crops of glycosuria, it should more On the dining table for appearing in common people more.

Zoopery shows that buckwheat flavone can make the triglyceride levels of hyperlipidemic mice and the courage of hyperlipemia rat Sterol and triglyceride levels substantially reduce；But it does not reduce the hdl level of the two, therefore buckwheat flavone With effect for reducing blood fat.Raw buckwheat needs just do tea-drinking use after appropriate baking and banking up with earth is processed in addition, but the baking of buckwheat It is higher to train technological requirement, it is easy to fried it is fried, or the duration and degree of heating fried less than, destroy the effective ingredient of buckwheat, influence mouthfeel with And the leaching rate of rutin.Because Quercetin being rich in buckwheat bioflavonoid etc. can reduce triglycerides and total courage is consolidated Alcohol content, reduce atherosclerosis index.

The bioflavonoid main component being rich in buckwheat is rutin, also known as VP, its primary efficacy are softening blood vessels, are improved Microcirculation, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, removing toxic substances and promoting tissue regeneration, QI invigorating are refreshed oneself, and play the role of hypoglycemic and glucose in urine.Dutch Michele The male doctors of He Tuoge are determined to the content of bioflavonoid in 805 elderly men meals, as a result find, daily intake The amount of bioflavonoid is not less than 30mg group, and 19mg group is not more than than daily intaking bioflavonoid amount, dies from coronary heart disease Danger reduce 50%.Magnesium has well-tuned effect to cardiac activity, can make cardiac rhythm and heart conduction of putting forth energy slows down, increase Myocardial blood supply amount, favourable diastole and rest.Content of magnesium in buckwheat wheat is more than 11 times of wheat flour.

There is buckwheat bioflavonoid many physiological functions, Quercetin and morin therein etc. can improve body The contraction of vascular smooth muscle and diastolic function；Rutin has the function that to expand blood vessel, can maintain the resistance of capillary, drop Its low permeability and fragility, promote hyperplasia and prevent the aggegation of haemocyte, also reducing blood lipid, coronary artery dilator, enhancing Coronary blood flow etc. acts on.Contained abundant vitamin plays the role of to reduce human body blood fat and cholesterol in buckwheat, is Treat important auxiliary food (medicine) thing of hypertension and cardiovascular disease.Contain in buckwheat some trace element (such as magnesium, iron, copper, Potassium etc.) there is protective effect for angiocarpy.

Research confirms that Quercetin that buckwheat bioflavonoid is rich in, morin, kaempferol have antibacterial and antiviral work With.The clinical practice flavones, there is the peculiar curative effect of putrefaction-removing granulation-promoting, anti-inflammatory analgesic to ulcer caused by a variety of causes.

Free radical (free radical) be cause cancer, aging, cardiovascular and cerebrovascular degenerative disorders crime source.Because Buckwheat flavone material is easily oxidized, and just makes it have the function of removing free radical.The molecule knot of buckwheat bioflavonoid composition Structure meets effective phenolic hydroxyl group theory, has extremely strong radical scavenging activity, they have 5 hydroxyls, can sufficiently conduct Hydrogen donor, make radical reduction, so as to play a part of removing free radical, reach health care, anticancer, the mesh of resisting cardiovascular disease 's.Liver protection effect buckwheat bioflavonoid is to acute, chronic hepatitis, hepatic sclerosis, fatty liver, and because galactosamine and CCl4 etc. draw The toxic liver injury risen has the effect of certain.Research shows that buckwheat bioflavonoid is to liver MDA caused by CCl4 (MDA liver lipid peroxidations end-product) increasing for content has obvious inhibitory action；Hepatic injury can be mitigated to glutathione (GSH) Consumption；Cyto-architectural integrality can be protected, prevents the lyoenzymes such as the transaminase in liver cell because being spilt from cell And activity rise.The protect liver mechanism of buckwheat bioflavonoid is finally the effect of its anti-oxidant and Green Tea Extract.

Potato, belonging to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, It is only second to wheat and corn.Potato is also known as potato, potato, foreign sweet potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, rice Paddy, sorghum simultaneously turn into five big crop of the world.

Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%, Crude fibre 0.6~0.8%.Contained nutritional ingredient in 100g potatos：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus, Iron 0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core 0.01~0.04mg of flavine, 0.4~1.1mg of niacin.

Potato tubers contains substantial amounts of starch.Starch is the main energy sources of food potato.General early seasonal strain horse Bell potato contains 11%~14% starch, and mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is reachable More than 25%.Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein nutritive value is high, and potato tubers contains 2% or so protein, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, Its quality is equivalent to the protein of egg, easily digestion, absorption, better than the protein of other crops.And the albumen of potato Matter contains 18 kinds of amino acid, including the various essential amino acids that human body can not synthesize.The nutritive value of potato is spoken highly of, is Contain lysine, tryptophan, histidine, arginine, the phenylpropyl alcohol ammonia of high-grade protein and essential amino acid with its stem tuber The presence of acid, valine, leucine, isoleucine and methionine is undivided.Potato tubers contain multivitamin and Inorganic salts.The effect that food potato is good for one's health with vitamin is undivided.Particularly vitamin C can prevent bad blood Disease, hematopoietic function etc. is stimulated, is no in the daily rice eaten, fine flour, and potato can provide substantial amounts of vitamin c. Also containing vitamin A (carrotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (cigarette in stem tuber Acid), vitamin E (tocopherol), vitamin B3 (pantothenic acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., All it is beneficial to health.In addition, inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc. in stem tuber, and people is good for Health and the indispensable element of early children development growth.Containing abundant dietary fiber in potato tubers, and contain abundant potassium Salt, belong to basic food.There is data expression, its content and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, eats After potato, time for resting in enteron aisle much longer than rice, so having more satiety, while it can also help to take away Grease and rubbish, there is certain catharsis and toxin expelling to act on.In addition, the stem tuber of potato also contains and not had in cereal grain Some carrotene and ascorbic acid.From the point of view of nutritional point, it has the advantages of more than rice, flour, and it is big to supply human body The heat energy of amount, it can be described as " food perfect in every way ".People is enough to sustain life and is good for if only leaning on potato and whole milk Health.Because the nutritional ingredient of potato is very comprehensive, also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly for trophic structure It is low；And this is just supplemented with whole milk.Potato tubers washiness, lean, unit volume heat are at a fairly low, contained Vitamin C be 4 times of apple or so, B family vitamin is 4 times of apple, and various mineral matters are several times to tens times of apple , potato is hypotensive food, and certain nutrition is more in meals or has lacked and can cause a disease.As a same reason, meals are adjusted, also It " can eat " and fall corresponding disease.Potato has the effect of anti-aging, and it contains the B such as abundant vitamin B1, B2, B6 and pantothenic acid Family vitamin and substantial amounts of good fiber quality element, also containing nutrition such as trace element, amino acid, protein, fat and high-quality starch Element.Potato is carbohydrate, but its content is only 1/4 or so of equivalent weight rice, and research shows, in potato Starch be a kind of resistant starch, have the function that reduce adipocyte.Potato is extraordinary hyperkalemia hyponatremia food, very suitable Close edema type overweight people to eat, enriched plus its potassium content, almost highest in vegetables, so also having the effect of thin leg. It follows that potato has very high nutritive value and medical value, therefore, potato is fabricated to various extensively Product.

Potato full-powder is one kind in dehydrated potato products, cleaned, remove the peel, choose using fresh potato as raw material Select, cut into slices, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate, piece obtained by dehydrating consider to be worth doing shape or Powdery product system is referred to as potato full-powder, and potato full-powder has cured in process, and therefore, potato full-powder has Very strong glutinous viscosity, still, its corresponding ductility are poor, and a kind of Flour product is formed after potato full-powder is mixed with flour Base-material, if the content of potato full-powder is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product Processing characteristics.

Farina is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, the work such as subpackage Sequence processing forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, farina has extension well Property, still, the glutinous viscosity of corresponding farina is poor, is not easy agglomerating, formation one after farina is mixed with flour Kind Flour product base-material, if the content of farina is more than 25% in the base-material, it is difficult to tie up when making and curing Flour product The original processing characteristics of flour are held, for example, during noodles are made using the base-material, noodles are difficult to be molded, it is difficult to process.

Potato noodles refer to, using flour as primary raw material, a certain amount of potato full-powder or potato be added in flour Starch, by through preprocessing raw material and auxiliary material → and face → curing → tabletting → slitting → wet section → drying → cut-out → metering → bag Dress → inspection → finished product noodles, at present, the processing method on potato noodles have a lot, the processing of existing potato noodles Method is processed after directly potato full-powder is directly individually mixed with flour, due to the characteristic of potato full-powder, The potato full-powder content added in flour is no more than 25%；Or individually mix farina with flour, due to The characteristic of farina, the farina content added in flour are no more than 25%：Thus, utilize existing Ma Ling Potato content is not high in potato noodles made of the processing method of potato noodles, moreover, the horse contained in potato noodles The content of bell potato is higher, is more difficult to maintain the original processing characteristics of flour in processing, its processing characteristics is poor, causes potato The production efficiency of noodles is relatively low, and product qualification rate is relatively low.

The content of the invention

Technical problem solved by the invention, which is to provide, a kind of can be made the higher noodles of nutritive value and production efficiency The processing method of the buckwheat potato noodles higher with qualification rate.

Technical scheme is used by the present invention solves above-mentioned technical problem：The processing method of the buckwheat potato noodles, Comprise the following steps：

A, choose fresh potato and cleaned, peeling processing；

B, the potato for cleaning peeling is put into clear water and is smashed into pieces potato slurries, the potato and clear water Weight ratio be 1：(0.2~0.5)；

C, pectase and sodium sulfite are added in the potato slurries that step B is obtained, is 45-55 DEG C, pH value in temperature To be reacted under conditions of 3-4 1-2 hours, the weight ratio of the potato slurries and pectase is 1：(0.0001~0.0002), The weight ratio of the potato slurries and pectase sodium sulphate is 1：(0.00015~0.00025)；

D, the potato slurries obtained by step C processing are subjected to separation of solid and liquid and obtain potato juice and potato granular Precipitation, potato juice is heated to cooling after seething with excitement and obtains the potato liquid；

E, crushing obtains potato fecula after potato granular being precipitated low temperature drying or dried；

F, prepare base-material, the base-material by Gluten, rutin powder, flour, buckwheat extrusion powder, obtained by step E Potato fecula mixes, and the weight proportion of each component is as follows：Buckwheat extrusion powder and the total content of potato fecula are The ratio of 30%-60%, the buckwheat extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-5%, glutelin Powder 0-5%；

G, dough is prepared, base-material made from step F is added to appropriate additive, water is added after mixing or is added by step B Obtained potato liquid agitation obtains dough；

H, noodles are conventionally made in the obtained doughs of step G.

It is further that the rutin powder obtains with the following method, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried The dry time is 20-200 minutes；

S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；

S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching Processing is dried in bitter buckwheat seed after carrying；

S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.

It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C When.

It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C Processing.

It is further that in step s3, the alkaline solution is limewash.

It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.

It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.

It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave Rate is 100Hz.

It is further the potato and clear water or the weight ratio preferably 1 of bitter buckwheat leaching liquor：0.3.

It is further that in step C, the reaction temperature of the pectase is 50 DEG C, pH value 3.5, the reaction time 2 Hour, the weight ratio of the potato slurries and pectase is 1：0.00015.

Beneficial effects of the present invention：The processing method of buckwheat potato noodles of the present invention enters fresh potato Row squeezing is handled, be not only able to obtain nutritive value higher potato juice potato granular can also be precipitated low temperature drying or Crushed after drying and obtain potato fecula, then with obtained potato fecula mixing buckwheat extrusion powder, Gluten, rutin Base-material is made in powder, flour, makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of buckwheat extrusion powder, utilizes Ma Ling The strong ductility of potato fecula makes up the weak ductility of buckwheat extrusion powder, and the two makes up mutually interaction, can overcome list Potato full-powder is solely added in flour or individually adds the situation hair that farina causes original flour characteristic to be changed It is raw, using potato and buckwheat is contained in noodles made from the processing method simultaneously, the nutritive value of noodles is considerably increased, then Person is utilized in noodles made from the processing method containing the higher rutin of content, considerably increases the nutritive value of noodles, simultaneously The processing method of the buckwheat potato noodles in process, due to the processing characteristics phase of the processing characteristics and flour of base-material Closely, be not in that the more high more unmanageable situation of potato and buckwheat content occurs, whole process is very easy to, Ke Yi great The big production efficiency for improving noodles, while the qualification rate of noodles is also higher, while potato liquid is added when dough is made Body, the potato content in noodles is further increased, further increase the nutritive value of noodles.

Embodiment

The processing method of the buckwheat potato noodles, comprises the following steps：

A, choose fresh potato and cleaned, peeling processing；

H, noodles are conventionally made in the obtained doughs of step G.

Fresh potato is carried out squeezing processing by the processing method of buckwheat potato noodles of the present invention, not only can Access nutritive value higher potato juice potato granular can also be precipitated to low temperature drying or crushed after drying and obtain horse Bell potato fecula, base-material then is made with obtained potato fecula mixing buckwheat extrusion powder, Gluten, rutin powder, flour, The soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of buckwheat extrusion powder, utilizes the strong ductility of potato fecula The weak ductility of buckwheat extrusion powder is made up, the two makes up mutually interaction, can overcome and horse is individually added in flour The full powder of bell potato or the situation that individually addition farina causes original flour characteristic to be changed occur, and utilize the processing method Contain potato and buckwheat in obtained noodles simultaneously, considerably increase the nutritive value of noodles, furthermore utilize the processing method Containing the rutin that content is higher in obtained noodles, the nutritive value of noodles, while the buckwheat potato noodles are considerably increased Processing method in process, be not in potato because the processing characteristics of base-material and the processing characteristics of flour are close Occur with the more high more unmanageable situation of buckwheat content, whole process is very easy to, and can greatly improve the production of noodles Efficiency, while the qualification rate of noodles is also higher, while potato liquid is added when dough is made, further increase face Potato content in bar, further increase the nutritive value of noodles.Further, since in advance using pectase by potato The pectin degrading contained so that the moisture contained in pectin is precipitated, so after separation of solid and liquid, in potato granular precipitation Water content just substantially reduce, potato granular precipitation time for wanting of baking needed can be greatly reduced, realize energy-saving and emission-reduction.

In stepb, it is to make its broken when smashing potato to pieces the potato for cleaning peeling to be put into clear water Powder more fully, the amount of clear water can not be too many, excessively can cause unnecessary trouble to the process of smashing to pieces of potato, it is very few again It can not crush potato thorough, it is generally the case that the potato and clear water or the weight ratio preferably 1 of bitter buckwheat leaching liquor： 0.3。

In order to improve the degradation effect of pectase, in step C, the reaction temperature of the pectase is 50 DEG C, pH value is 3.5, the reaction time is 2 hours.It is further that in step C, the weight ratio of the potato slurries and pectase is 1： 0.00015。

Embodiment

By buckwheat extrusion powder, potato fecula, Gluten, rutin powder, flour content according to the ratio described in table 1 below Processing characteristics situation after example mixing when making noodles, table 2 are potato full-powder individually to be added in flour and individually in face The control group experimental result of farina is added in powder：

Table 1

Table 2

From table 2 it is known that individually the potato full-powder of addition 25% or individually adding 25% in flour in flour Farina can all cause the situation that original flour characteristic is changed to occur, can not be given birth to according to food conventional processing equipment The original product of output, when making curing Flour product, processing characteristics are also deteriorated.When the potato full-powder of addition 15% in flour When can in flakes, into bar, unbroken noodles, but toughness becomes strong compared with conventional flour and face pressure bar, and ductility dies down.Individually in flour During the farina of middle addition 15%, can in flakes, into bar, unbroken noodles, toughness dies down compared with conventional flour and face pressure bar, Strip-breaking rate is increased slightly.Only when in flour addition 10% potato full-powder or individually in flour addition 10% potato During starch, when making curing Flour product, its processing characteristics is just close to the original processing characteristics of flour.

As it can be seen from table 1 when the total content of buckwheat extrusion powder and potato fecula is 30%-60%, Gluten Content be 0.6%, when the content of rutin powder is 4.4%, surplus is flour, in the process of noodles, its processing characteristics It is all little with the processing characteristics difference of flour.

From embodiment 1 to embodiment 16 it is known that being determined in buckwheat extrusion powder and the total content of potato fecula In the case of, its processing characteristics illustrates to obtain by adjusting the ratio of buckwheat extrusion powder and potato fecula and flour Base-material similar in processing characteristics, so as to go to process the noodles of high content potato according to conventional noodles production technology.

The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%, 0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%th, 4%, 4.5%, 5%, the purpose for adding Gluten is in order to strengthen the toughness of potato noodles, so that final make The potato noodles gone out have preferable chewy, lift the mouthfeel of food, the content of Gluten is preferably 0.6%.

Rutin powder is added primarily to improving the nutritive value of noodles, rutin category vitamin drug, there is reduction blood capillary Pipe permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；Diabetes Retinal hemorrhage and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes the main original of Troxerutin Material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.Rutin powder Addition can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%th, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the content of rutin powder is higher It is better, but in order to control noodles cost, the addition of the rutin powder is preferably 4.4%, can not also add rutin Powder.

The buckwheat extrusion powder obtains with the following method：Reach the water content of buckwheat buckwheat addition clear water To 15%-25%, the buckwheat that water content is 15%-25% is then obtained into buckwheat extrusion by way of extrusion Powder, the above method is simple to operate, and processing cost is low.

The rutin powder obtains with the following method, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency With yield.

In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to drop Low cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made Into limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：

Table 3

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：

Table 4

From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent, In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group Show：

Table 5

As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature, Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80 ℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent The time for stating ultrasonic constant-temperature extraction is preferably 20min.

In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.

Noodles production in commonly use additive have salt, dietary alkali, thickener, oxidant, egg and its product, pigment and Phosphoric acid salt etc..

First, salt

Salt is the main and conventional additive for producing noodles.Its chemical composition is sodium chloride, and salt adds people Measure and add influence of people's method to surface making process very big.

(1) effect of the salt to surface making process

1. playing the role of to restrain gluten tissue, the elasticity and extensibility of wet gluten can be strengthened, improve the manufacturability of dough Can, the wet broken strip of noodles can be reduced, improves the percentage of A-class goods；2. because salt solution has stronger osmosis, thus can when with face Make wheat flour water suction fast and uniform, easily make dough maturity；3. there is certain moisture-keeping function, in drying, wet noodles will not mistake It is fast to dry, drying condition, but oversalting are easily controlled, drying will be difficult, to extend drying time；4. there is certain suppression The effect of varied bacteria growing and inhibitory enzyme activity, it can prevent dough from being become sour quickly in hot day；5. there is certain seasoning effect.

(2) salt process and salt adding amount

Add the quantity of salt, it is necessary to change according to the kind of noodles.Such as make noodles adds salt rate, generally wheat flour weight Measure 1% one 3%.5.6% one 10% will be then up to by making pull line face plus salt rate.But add salt excessive, the elasticity of dough can be made Reduced with extensibility.In southern plum rain season, if oversalting, making noodles, easily general tide softens, and influences to preserve.Institute So that the highest in machinery face processed adds salt rate to be usually no more than 3%, and the highest for pulling line face adds salt rate to be usually no more than 13%.In addition, Also to be adjusted according to different seasons plus salt rate, the principle of adjustment are:" spring and autumn is moderate, and Xia Duodong is few ".It is general to make noodles Plus salt rate, spring and autumn be wheat flour weight 2.4%, summer 8%, winter 2%, plum rain season can temporarily be not added with or It is few to add.

2nd, alkali is eaten

The alkali of noodles production and application refers generally to soda ash, and chemical name is called natrium carbonicum calcinatum, be a kind of white powdery or Granular solid.One of it is soluble in water, also the easy moisture absorption, and make the important auxiliary material of noodles.

(1) effect of the alkali to surface making process

1. food alkali (sodium carbonate) and salt (sodium chloride) play the role of similar to gluten quality, gluten quality can be also restrained, alkali Effect can make dough elasticity bigger, but poorer than the effect of salt in terms of extensibility is improved；2. because alkalescence acts on, noodles can occur It is faint yellow, pigmentation is played, but color and luster does not become clear；3. noodles can be made to produce a kind of distinctive alkaline flavor, comparison of tasting is felt well Mouth does not stick, non muddy soup when boiling；4. wet section can be made to be not easy to become sour rotten, it is easy to circulation sale.

(2) alkali method and caustic dosage are added

Add alkali when with face, also ground caustic first must be dissolved in water, be step by step in the ground caustic water of falling people, while stirred Mix, it is just soluble, some heats of solution can be produced when dissolving ground caustic, buck temperature is raised, is reused after should cooling down, typically should be It is using the previous day that buck is deployed.As three-shift system produces, it should install two buck cylinders, upper one class well matched makes alkali to be next Water, two cylinders are used alternatingly.Make noodles saline-alkali water and face, it should first buck to be dissolved, finite concentration is arrived in regulation, Then the quantitative salt of people is added again.Add alkali content to be generally 0.15% one the 0.2% of wheat flour weight, can not arbitrarily expand plus alkali Rate.

Using potassium carbonate as food alkali in face processed, human body can be avoided to take the photograph the excessive sodium of people, and potassium carbonate solubility is high, alkali Property is strong, and its effect to dough is as follows:Improve color and luster, flavor and the sense of food of such as noodles Flour product；Improve the processing intensity of product, Improve processing endurance；The gelatinization viscosity of starch in flour is improved, the ripe expansion rate spent to noodle product center is relaxed, makes shortening Bar is solid below；A- amylase activities are limited, make noodles type products surface smooth, reduce cooking loss, it is thus regarded that K2CO3 has There is the improvement Flour product quality of uniqueness.

3rd, thickener

Food thickening agent is a kind of physical property that can improve food, increases the vicidity of food, assigns food with soft and smooth Palatability, and the material acted on stable emulsion state and suspended state.In terms of above-mentioned characteristic, food thickening agent should belong to colloid The material of property, should there are many hydrophilic radicals, such as hydroxyl, carboxyl, amino and carboxylate radical in molecule, aquation can occur with water and make With.Thickener is dispersed in water after aquation with molecular state, forms full-bodied single phase homogeneous dispersion, so, food Thickener is hydrophilic macromolecule colloidal substance.

The species of thickener is a lot, is divided to the natural and class of chemical synthesis two.Natural thickener is mainly from marine alga and containing polysaccharide The plant extract of class clayey, such as alginic acid, starch, gum arabic, guar gum, carragheen, pectin and agar；Secondly It is to be produced from the animals and plants containing protein, such as gelatin, casein and casein-sodium；A small amount of produces from microorganism, Such as xanthans (xanthan gum).Chemical synthesis thickener has sodium carboxymethylcellulose (CMC), alginate propylene glycol (propane diols alginic acid Ester), calcium carboxymethylcellulose, sodium carboxymethyl starch, sodium starch phosphate, Sodium Carboxymethyl Starch, methylcellulose and polyacrylic acid Sodium etc..

4th, phosphoric acid salt

Phosphoric acid salt quality improver has orthophosphates, pyrophosphate, Quadrafos and metaphosphate etc. in food production.

Orthophosphates is the salt generated by orthophosphoric acid.Orthophosphoric acid is a ternary acid, can form three serial salt: M3PO4, Mz HPO4 and MHz POa.In these compounds, phosphate radical is present in the form of single PO2-tetrahedral 's.All dihydric phosphates are all soluble in water, and dibasic alkaliine and normal salt are except K+, Na+ and NH4+ salt, general insoluble A certain degree of hydrolysis can all occur in water for Yu Shui, these salt.Orthophosphates used in food improver is sodium salt and calcium salt. The aobvious stronger alkalescence of the sodium orthophosphate Na3PO3 aqueous solution, the disodium hydrogen phosphate aqueous solution show alkalescent, biphosphate sodium water solution In acidity, the calcium monohydrogen phosphate aqueous solution is neutral, meta-alkalescence.

Pyrophosphate is the salt of pyrophosphoric acid generation.Pyrophosphoric acid is that orthophosphoric acid is heated into 210 DEG C of about lh dehydrations to form.Due to It is to be condensed dehydration by 2 orthophosphoric acid to form, so also known as diphosphonic acid.Pyrophosphoric acid is tetra-atomic acid, can generate 3 kinds of salt:That is two generations.Three Generation and four generation salt.Four generation salt are pyrophosphate, such as sodium pyrophosphate, and its aqueous solution is in alkalescent.Dibasic salt is pyrophosphoric acid dihydric salt, Such as Sodium Acid Pyrophosphate, its aqueous solution is in neutrality.

Quadrafos is the salt generated by polyphosphoric acid.Simplest polyphosphoric acid is pyrophosphoric acid.If it is condensed by 3 orthophosphoric acid 2 water are lost, that is, form tripolyphosphate.The salt generated by tripolyphosphate is tripolyphosphate, such as sodium tripolyphosphate, its aqueous solution In alkalescence.

Metaphosphate is the salt formed by metaphosphoric acid.Common metaphosphoric acid has three metaphosphoric acids and hexa metaphosphoric acid.They are corresponding Sodium salt be sodium trimetaphosphate and calgon, sodium hexametaphosphate solution is in acidity.

Phosphate has a variety of effects, is widely used in the food industry.It can improve retentiveness, and enhancement is knotted power.Phosphorus The mechanism that hydrochlorate improves water holding is not fully apparent from also.

5th, emulsifying agent class

(1) casein sodium

(1) character casein sodium is white to light yellow plates, particle or powder, odorless, it is tasteless or it is micro- have it is special Fragrance and taste；Soluble in water, the aqueous solution produces casein precipitate in neutrality, wherein acid adding.

(2) performance casein sodium has good emulsification and stabilization, it can also rise increasing stick, cohere, foam, Foam stabilizing etc. acts on, and is also commonly used for protein fortification.Because it is water soluble emulsifier, it is widely used.

(3) it is strong using casein sodium hydrophily, be widely used compared with casein, available for meat and aquatic products meat emulsion product, The cereal products such as ice cream, biscuit, bread, noodles.Addition in such as noodles is generally O.2% one 0.5%.

(2) glyceryl monostearate

Glyceryl monostearate is also known as glycerin monostearate, abbreviation monoglyceride.

(1) character glyceryl monostearate is slightly yellow waxy solid thing；Freezing point is not less than 54 DEG C；It is not soluble in water, with It is dispersed in wherein during hot intense oscillations mixing；It is dissolved in ethanol, oil and hydro carbons.HLB value 3.8.

(2) performance glyceryl monostearate has good lipophile, is W-O type emulsifying agents；Due to the emulsification of itself Property is strong, can also be used as O-W type emulsifying agents.

(3) application is usually answered glyceryl monostearate and other emulsifying agents to improve the reinforcing effect to dough With use, such as take 40 parts of glyceryl monostearate, 30 parts of butanedioic acid glyceryl monostearate, propane diols glyceryl monostearate 30 parts, 18 parts of potassium stearate, be well mixed, in flour plus people 1% one 5% the composite emulsifier.

(3) modified soy bean lipoid

Soybean lecithin is also known as lecithin, phosphatide, and its main component has phosphatidyl choline, phosphatide cholamine, phosphatidic acid and phosphatide flesh Alcohol.

(1) containing about 24% phosphocholine, 25% phosphocolamin, 33% phosphoinositide in character soybean lecithin.Its liquid essence Product is the light yellow sticky shape material transparent or semitransparent to brown, odorless or micro-strip nut fruits characteristic odor and flavour；It is pure Product are unstable, in atmosphere, under solar radiation, rapid flavescence, gradually become opaque；Relative density (B244) 1.O305；No Water is dissolved in, but easily forms hydrate and forms colloidal emulsions；It is dissolved in ether, petroleum ether, benzene, chloroform and carbon tetrachloride and is slightly soluble in second Alcohol, it is insoluble in acetone, ethyl acetate；There is hygroscopicity.Refined dried soy phosphatide is yellow to brown granular shape thing or powder Shape thing, it is odorless；Fresh preparations are white, are changed into yellow or sepia rapidly in atmosphere, hygroscopicity is strong.

(2) performance soybean lecithin is zwitterionic surfactant, and emulsification is easily played when in the hot water or pH value is more than 8 and is made With if addition ethanol or ethylene glycol, with soybean lecithin formation addition product, emulsifiability improves；Acid salt can destroy emulsification and Separate out precipitation.Soybean lecithin non-refractory, 80 DEG C start to become brown, and 120 DEG C start to decompose.

(3) in noodles addition is applied to account for the 0.1% 1 of flour weight O.5%.

6th, nourishing additive agent

(1) protide

Protein is nutritional ingredient mostly important in food, and the quality and quantity of corn gluten protein can not meet nutrition side The requirement in face, it need to be strengthened, it is more reasonable than the high-protein food manually synthesized with natural plant protein condensed food. When selecting protein fortifier, not only to consider to increase total protein content, the composition above all added will make up paddy The shortage of lysine, methionine in thing albumen, make various amino acid ratios close to FAO standards.The protein addition being commonly used Agent has soybean protein, milk powder, cottonseed protein, yeast etc..

Soybean protein is top-quality product in vegetable protein, and soybean protein mainly has whole soya-bean powder, defatted soybean Powder, FSPC, soybean protein isolate four strains.Whole soya-bean powder is at least containing protein 40% one 50%, with oil-containing Amount is how many and is slightly different, and manufacturing process is that soybean is made into inactivating oxidase through steam treatment, debittering composition, then through going Skin, it is crushed to more than 100 mesh as finished product.Defatted soy flour be crushed soybean, peeling, it is broken after beans adjust moisture to 11%, it is pressed into after thin slice and extracts fat therein with hexane, then through solvent heater recycling design, obtained dregs of beans is further smart Defatted soy flour is made.

How much different and different due to reparation technology protein content is in FSPC, although these three technique systems The concentration chemical constituent obtained is without big difference, but its physical characteristic truly has marked difference.Soybean protein isolate be soybean degreasing, After crushing, with sig water extracting soybean albumen, it is separated with polysaccharide, then it is precipitated in diluted acid, by the egg of precipitation White matter, which is washed and is spray-dried, just obtains protein isolate.

Active wheat gluten is extracted from wheat flour, then the starch removed using washing in dough is dried through low temperature Do, grind what is obtained.After the low flour of wet gluten content adds the product, the total protein content of product, and can be increased Play a part of strengthening gluten, improve dough processing performance.The adding method of protide additive is usually in noodles production And in the technique of face plus people, can use direct mixing method, also available progressively mixing method.

(2) vitamin, amino acids

General lack of vitamin B1, vitamin B2, the in addition loss in flour processing, noodles production, noodles in cereal It is obvious to lack both vitamins in product, thus it is necessary to strengthen both vitamins, general to press per 100g 0.5 1 0.8mg are added in flour, can be dissolved in in the water of face, the addition of lysine is every 100g flour l50mg or so, It can be dissolved in in the water of face, can also make an addition among soup stock.In addition, vitamin E has anti-oxidation, anti-senescence function, can Added with being emulsified after water in dough mixing machine.

Claims

1. the processing method of buckwheat potato noodles, it is characterised in that comprise the following steps：

A, choose fresh potato and cleaned, peeling processing；

B, the potato for cleaning peeling is put into clear water and is smashed into pieces potato slurries, the weight of the potato and clear water Amount is than being 1：(0.2~0.5)；

C, pectase and sodium sulfite are added in the potato slurries that step B is obtained, temperature be 45-55 DEG C, pH value 3-4 Under conditions of react 1-2 hours, the weight ratios of the potato slurries and pectase is 1：(0.0001~0.0002), the horse The weight ratio of bell potato slurries and pectase sodium sulphate is 1：(0.00015~0.00025)；

D, the potato slurries progress separation of solid and liquid obtained by step C processing is obtained into potato juice to sink with potato granular Form sediment, potato juice is heated into cooling after seething with excitement obtains the potato liquid；

F, base-material is prepared, the base-material is by Gluten, rutin powder, flour, buckwheat extrusion powder, the Ma Ling obtained by step E Potato fecula mixes, and the weight proportion of each component is as follows：Buckwheat extrusion powder and the total content of potato fecula are 30%- 60%, the ratio of the buckwheat extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-5%, Gluten 0- 5%；

G, dough is prepared, base-material made from step F is added to appropriate additive, adds water or addition to be obtained by step B after mixing Potato liquid agitation obtain dough；

H, noodles are conventionally made in the obtained doughs of step G.

2. the processing method of buckwheat potato noodles according to claim 1, it is characterised in that：The rutin powder is using such as Lower method obtains, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying Between be 20-200 minutes；

S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；

S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted Processing is dried in bitter buckwheat seed afterwards；

S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.

3. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s 2, will be clear The bitter buckwheat seed of wash clean is put into clear water, is soaked 24 hours at 37 DEG C.

4. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s 2, will drip The bitter buckwheat seed of solid carbon dioxide point carries out drying and processing in the environment that temperature is 105 DEG C.

5. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s3, it is described Alkaline solution is limewash.

6. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s3, it is described The weight of bitter buckwheat seed and alkaline solution ratio is 1：10.

7. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s3, it is described The temperature of ultrasonic constant-temperature extraction is 80 DEG C.

8. the processing method of buckwheat potato noodles according to claim 2, it is characterised in that：In step s3, it is described The time of ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.

9. the processing method of buckwheat potato noodles according to claim 1, it is characterised in that：The potato and clear water Or the weight ratio preferably 1 of bitter buckwheat leaching liquor：0.3.

10. the processing method of buckwheat potato noodles according to claim 1, it is characterised in that：It is described in step C The reaction temperature of pectase is 50 DEG C, pH value 3.5, and the reaction time is 2 hours, the weight of the potato slurries and pectase Than for 1：0.00015.