CN109156729A - A kind of preparation method being not easy mixed soup buckwheat flour - Google Patents
A kind of preparation method being not easy mixed soup buckwheat flour Download PDFInfo
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- CN109156729A CN109156729A CN201810892228.4A CN201810892228A CN109156729A CN 109156729 A CN109156729 A CN 109156729A CN 201810892228 A CN201810892228 A CN 201810892228A CN 109156729 A CN109156729 A CN 109156729A
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- buckwheat
- buckwheat flour
- soup
- preparation
- hot water
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of preparation method for being not easy mixed soup buckwheat flour, including following operating procedure: (1) after mixing by buckwheat, kudzu-vine root powder, macrostem onion powder, it is added into double screw extruder, it is passed through steam and hot water, wherein the temperature of steam is 110-130 DEG C, the temperature of hot water is 75-85 DEG C, and the additional amount of hot water is the 35-40% of buckwheat quality, and response type squeezes out；(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, carries out drying and processing, buckwheat flour is made.A kind of preparation method being not easy mixed soup buckwheat flour provided by the invention, at low cost, process flow is short and stablizes, and is suitble to industrialized large-scale production, noodle prepared from buckwheat obtained, nutritive value is high, in good taste, especially during boiling, it is not susceptible to the phenomenon that mixing soup, quality is good.
Description
Technical field
The invention belongs to noodles preparation technical fields, and in particular to a kind of preparation method for being not easy mixed soup buckwheat flour.
Background technique
The glutelin content of buckwheat is very low, and main protein is globulin, relying in essential amino acid contained by buckwheat
Histidine content is high and the content of methionine is low, and amino acid pattern can be with main cereal (such as bad ammonia of wheat, corn, rice
Acid content is lower) it is complementary.The carbohydrate of buckwheat is mainly starch, because particle is relatively fine, compared with other cereals,
Have the characteristics that easy to cook, easy digestion, be easily worked.Buckwheat dietary fiber rich in, content are generally to refine
10 times of rice；The microelements such as iron, manganese, zinc that buckwheat contains are also abundanter than general cereal.In the actual production process, by buckwheat
After wheat flour and water pass through double screw extruder and face, then by single screw extrusion machine extrusion forming, it can be prepared by buckwheat flour, this
Kind process efficiency height, buckwheat flour good forming effect obtained, but there is buckwheat flours to be easy mixed soup during boiling, and makes
At the lower technical problem of noodle prepared from buckwheat quality.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of preparation methods for being not easy mixed soup buckwheat flour.
The present invention is achieved by the following technical solutions.
A kind of preparation method being not easy mixed soup buckwheat flour, including following operating procedure:
(1) by weight, it after mixing by 73-80 parts of buckwheats, 21-30 parts of kudzu-vine root powders, 11-15 parts of macrostem onion powders, is added
Into double screw extruder, it is passed through steam and hot water, wherein the temperature of steam is 110-130 DEG C, and the temperature of hot water is 75-85
DEG C, the additional amount of hot water is the 35-40% of buckwheat quality, and response type squeezes out；
(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, is carried out
Buckwheat flour is made in drying and processing.
Specifically, in above-mentioned steps (1), the revolving speed of double screw extruder is 110-120r/min.
Specifically, in above-mentioned steps (2), the revolving speed of single screw extrusion machine is 145-150r/min.
Specifically, in above-mentioned steps (2), the temperature of drying and processing is 70-90 DEG C, drying time 180-240min.
From the above technical scheme, it can be seen that the beneficial effects of the present invention are:
A kind of preparation method being not easy mixed soup buckwheat flour provided by the invention, at low cost, process flow is short and stablizes, and is suitble to industry
The large-scale production of change, noodle prepared from buckwheat obtained, nutritive value is high, in good taste, especially during boiling, is not susceptible to
The phenomenon that mixed soup, quality is good.The present invention is made by the way that kudzu-vine root powder and macrostem onion powder, kudzu-vine root powder and macrostem onion powder collaboration are added in buckwheat
With rear, the stability of the structure of noodle prepared from buckwheat can be effectively promoted, prevents it during boiling, recurring structure is loose to be showed
As, and then the phenomenon that effective solution noodles mix soup.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, following embodiment carries out the present invention
It is further described.It should be appreciated that specific embodiment party example described herein is only used to explain the present invention, it is not used to limit
The fixed present invention.
Embodiment 1
A kind of preparation method being not easy mixed soup buckwheat flour, including following operating procedure:
(1) after mixing by 73kg buckwheat, 21kg kudzu-vine root powder, 11kg macrostem onion powder, it is added into double screw extruder, is passed through
Steam and hot water, wherein the temperature of steam is 110 DEG C, and the temperature of hot water is 75 DEG C, and the additional amount of hot water is buckwheat quality
35%, response type squeezes out；
(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, is carried out
Buckwheat flour is made in drying and processing.
Specifically, in above-mentioned steps (1), the revolving speed of double screw extruder is 110r/min.
Specifically, in above-mentioned steps (2), the revolving speed of single screw extrusion machine is 145r/min.
Specifically, in above-mentioned steps (2), the temperature of drying and processing is 70 DEG C, drying time 180min.
Embodiment 2
A kind of preparation method being not easy mixed soup buckwheat flour, including following operating procedure:
(1) after mixing by 75kg buckwheat, 25kg kudzu-vine root powder, 13kg macrostem onion powder, it is added into double screw extruder, is passed through
Steam and hot water, wherein the temperature of steam is 120 DEG C, and the temperature of hot water is 80 DEG C, and the additional amount of hot water is buckwheat quality
38%, response type squeezes out；
(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, is carried out
Buckwheat flour is made in drying and processing.
Specifically, in above-mentioned steps (1), the revolving speed of double screw extruder is 115r/min.
Specifically, in above-mentioned steps (2), the revolving speed of single screw extrusion machine is 148r/min.
Specifically, in above-mentioned steps (2), the temperature of drying and processing is 80 DEG C, drying time 200min.
Embodiment 3
A kind of preparation method being not easy mixed soup buckwheat flour, including following operating procedure:
(1) after mixing by 80kg buckwheat, 30kg kudzu-vine root powder, 15kg macrostem onion powder, it is added into double screw extruder, is added
Into double screw extruder, it is passed through steam and hot water, wherein the temperature of steam is 130 DEG C, and the temperature of hot water is 85 DEG C, hot water
Additional amount is the 40% of buckwheat quality, and response type squeezes out；
(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, is carried out
Buckwheat flour is made in drying and processing.
Specifically, in above-mentioned steps (1), the revolving speed of double screw extruder is 120r/min.
Specifically, in above-mentioned steps (2), the revolving speed of single screw extrusion machine is 150r/min.
Specifically, in above-mentioned steps (2), the temperature of drying and processing is 90 DEG C, drying time 240min.
Comparative example 1
Kudzu-vine root powder in step (1), macrostem onion powder are substituted for etc. to the buckwheat of quality, remaining operating procedure and embodiment 1 are complete
It is identical.
Buckwheat flour is made with the method for each embodiment and comparative example respectively, is then placed in hot water, processing of boiling
It after 5min, is cooled to room temperature, checks whether that mixed soup phenomenon occurs, test result is as shown in table 1:
1 buckwheat flour of table mixes soup test
| Project | Buckwheat flour mixes soup phenomenon |
| Embodiment 1 | Noodle soup is limpid, occurs without soup phenomenon is mixed |
| Comparative example 1 | Noodle soup color is deeper, and it is serious to mix soup phenomenon |
| Embodiment 2 | Noodle soup is limpid, occurs without soup phenomenon is mixed |
| Embodiment 3 | Noodle soup is limpid, occurs without soup phenomenon is mixed |
As shown in Table 1, buckwheat flour produced by the present invention is not susceptible to the phenomenon that mixing soup, excellent quality during boiling.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting.Although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to the technology of invention
Scheme is modified or replaced equivalently, and without departing from the range of technical solution of the present invention, should all be covered in power of the invention
In sharp claimed range.
Claims (4)
1. a kind of preparation method for being not easy mixed soup buckwheat flour, which is characterized in that including following operating procedure:
(1) by weight, by 73-80 parts of buckwheats, 21-30 parts of kudzu-vine root powders, 11-15 parts [A1] after mixing, be added extremely
In double screw extruder, it is passed through steam and hot water, wherein the temperature of steam is 110-130 DEG C, and the temperature of hot water is 75-85 DEG C,
The additional amount of hot water is the 35-40% of buckwheat quality, and response type squeezes out；
(2) material that response type squeezes out is added into single screw extrusion machine, after single screw extrusion machine extrusion forming, is carried out
Buckwheat flour is made in drying and processing.
2. a kind of preparation method for being not easy mixed soup buckwheat flour according to claim 1, which is characterized in that above-mentioned steps (1)
In, the revolving speed of double screw extruder is 110-120r/min.
3. a kind of preparation method for being not easy mixed soup buckwheat flour according to claim 1, which is characterized in that above-mentioned steps (2)
In, the revolving speed of single screw extrusion machine is 145-150r/min.
4. a kind of preparation method for being not easy mixed soup buckwheat flour according to claim 1, which is characterized in that above-mentioned steps (2)
In, the temperature of drying and processing is 70-90 DEG C, drying time 180-240min.
Annotation: macrostem onion powder is worked with kudzu-vine root powder one, solves the technical issues of buckwheat flour mixes soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810892228.4A CN109156729A (en) | 2018-08-07 | 2018-08-07 | A kind of preparation method being not easy mixed soup buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810892228.4A CN109156729A (en) | 2018-08-07 | 2018-08-07 | A kind of preparation method being not easy mixed soup buckwheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156729A true CN109156729A (en) | 2019-01-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810892228.4A Withdrawn CN109156729A (en) | 2018-08-07 | 2018-08-07 | A kind of preparation method being not easy mixed soup buckwheat flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115768278A (en) * | 2020-06-15 | 2023-03-07 | 山本食品株式会社 | Processed buckwheat flour, dried buckwheat flour and method for producing the same |
-
2018
- 2018-08-07 CN CN201810892228.4A patent/CN109156729A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115768278A (en) * | 2020-06-15 | 2023-03-07 | 山本食品株式会社 | Processed buckwheat flour, dried buckwheat flour and method for producing the same |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190108 |
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| WW01 | Invention patent application withdrawn after publication |