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CN-122004396-A - Buckwheat noodles and preparation method thereof

CN122004396ACN 122004396 ACN122004396 ACN 122004396ACN-122004396-A

Abstract

The invention relates to the technical field of buckwheat noodles, in particular to buckwheat noodles and a preparation method thereof, comprising the following steps of S1, raw material pretreatment; S2, pulverizing, S3, kneading dough, S4, converting and curing by controllable enzyme, S5, rolling and molding step by step, S6, drying in a sectional low temperature mode, S7, cutting and packaging. The invention realizes the industrialized stable production of the pure buckwheat noodles through the whole process optimization without adding any flour, salt and food additives, fills the technical blank of the preparation of the pure buckwheat noodles without adding any flour, and simultaneously regulates and controls the proportion of rutin and quercetin under the condition of no adding exogenous components through the controllable enzyme conversion process, thereby improving the nutritive value of the product, and being different from the scheme of regulating and controlling flavone components by adding exogenous in the prior art.

Inventors

  • ZHANG HAIZHONG
  • ZHANG JIANGUO

Assignees

  • 赤城县斌赋食品生产有限公司

Dates

Publication Date
20260512
Application Date
20260323

Claims (9)

  1. 1. A preparation method of buckwheat noodles is characterized by comprising the following steps: step S1, raw material pretreatment, namely selecting full and mildew-free buckwheat grains, adding 0-5% of buckwheat bud powder, adopting a low-temperature physical shelling process, mixing shelled buckwheat rice with the buckwheat bud powder, tempering for 30-40min under the conditions of humidity of 60-65% and temperature of 35-40 ℃ to ensure that the water content of the buckwheat rice reaches 13-14%, and activating rutase in the buckwheat; S2, milling, namely carrying out scaling times on the tempered buckwheat rice for 2-3 times, adopting a three-stage low-temperature grinding process, and sieving with a 120-mesh sieve to obtain buckwheat flour, wherein the enzyme activity is kept; step S3, dough kneading, namely, adopting the buckwheat flour and the drinking water in the step S2, wherein the mass ratio is 1:0.45-0.55, firstly stirring at a low speed for 1-2min, and then stirring at a high speed for 8-10min; S4, performing controllable enzyme conversion curing, namely performing static curing on the dough for 30-40min at 25-28 ℃ and with the humidity of 70-75%, so that rutin enzyme in the buckwheat is moderately reacted, part of rutin is converted into quercetin, and the proportion of rutin and quercetin in the noodles is regulated; Step S5, step-by-step calendaring molding, namely calendaring in a low-speed calendaring mode that the gaps of the calendaring rollers gradually decrease from 5mm to 1mm, and then cutting into noodles with the thickness of 1.0-1.2 mm or the thickness of 1.0mm and the width of 2.0-2.5 mm; step S6, sectional low-temperature drying: the first drying stage, namely drying for 60-80min at the temperature of 35-40 ℃ and the humidity of 50-55% at the wind speed of 1.0-1.2 m/s; the second drying stage, namely, the temperature is 30-32 ℃, the humidity is 45-50%, the wind speed is 0.6-0.8 m/s, and the drying time is 120-150min; a third drying stage, namely drying the noodles until the water content of the noodles is 10-11% at the temperature of 28-30 ℃ and the humidity of 40-45%, and inactivating the enzyme activity and stopping rutin conversion; And S7, cutting and packaging, namely cutting the dried noodles into sections of 15-40cm, and packaging to obtain a finished product.
  2. 2. The method for preparing buckwheat noodles according to claim 1, wherein the three-stage low-temperature grinding process in step S2 comprises the following steps: Coarse grinding in a toothed roller crusher with tooth roller interval of 2-3mm and rotation speed of 200-300r/min and feeding speed of 100-150 kg/hr, crushing buckwheat into coarse powder of 500-800 microns, refining the material and eliminating partial bran; Second-stage fine grinding, namely, feeding coarse powder after coarse grinding into a hammer mill for fine grinding, wherein the aperture of a screen is 40-60 meshes, the rotating speed is 800-1000r/min, the materials are thinned into fine powder with the particle size of about 150-300 mu m, and the materials which do not pass through the screen are returned to be ground again; And third grinding, namely, conveying the fine powder after fine grinding into an airflow grinder for superfine grinding, wherein the grinding pressure is 0.6-0.8MPa, the feeding speed is 50-80kg/h, the materials are refined into superfine powder with the particle size of 60-120 mu m, and finally, the superfine powder is sieved by a 120-mesh sieve to obtain the buckwheat powder meeting the requirements, and the enzyme activity is kept in the whole low-temperature operation.
  3. 3. The method according to claim 1, wherein the low-speed stirring speed in the step S3 is 30-50r/min, and the high-speed stirring speed is 100-120r/min, so as to enhance the binding force of the buckwheat flour particles and water molecules.
  4. 4. The method according to claim 1, wherein the step S5 is performed at a reduction of 0.5-1.0mm in the gap of each stage of rolling, and at a rolling speed of 1-2m/min.
  5. 5. The method of claim 1, wherein the step S6 comprises a low-temperature drying step, a pre-drying step to form a dense skin on the surface of the noodle, a balance drying step to transfer the water in the noodle to the surface, and a final drying step to inactivate rutase and prevent rutin from further conversion.
  6. 6. The method according to claim 1, wherein the low-speed stirring speed in the step S3 is 30-50r/min, and the high-speed stirring speed is 100-120r/min, so as to enhance the binding force of the buckwheat flour particles and water molecules.
  7. 7. The method according to claim 1, wherein the buckwheat sprout powder in step S1 is sweet buckwheat sprout powder.
  8. 8. The method according to claim 1, wherein the step S5 is performed at a reduction of 0.5-1.0mm in the gap of each stage of rolling, and at a rolling speed of 1-2m/min.
  9. 9. Buckwheat noodles, characterized in that they are prepared by the method for preparing buckwheat noodles according to any one of claims 1 to 6.

Description

Buckwheat noodles and preparation method thereof Technical Field The invention relates to the technical field of buckwheat noodles, in particular to buckwheat noodles and a preparation method thereof. Background The buckwheat is a medicinal and edible homologous coarse cereal crop rich in rutin, dietary fibers, minerals and various amino acids, and the product of the buckwheat has both nutritional value and health attribute and has wide application prospect in the market of healthy staple foods. The noodles are taken as important products of popular staple foods, the demands of consumers on the naturalness and the nutrition of the noodles are increasingly improved, and the pure sweet buckwheat noodles are characterized by no addition and high nutrition. In the prior art, for example, a buckwheat noodle rich in rutin and quercetin and a preparation method thereof are disclosed in the publication No. CN109965205B, the application is characterized in that buckwheat malt powder, buckwheat seed powder and wheat flour are mixed, salt is added, rutin in the buckwheat malt powder is converted into quercetin by using rutase in the buckwheat seed powder, the proposal needs to add the wheat flour and the salt, no added product of the buckwheat can not be realized, and exogenous added ingredients can dilute the original nutrition of the buckwheat, and in the existing preparation technology of the pure buckwheat noodle, the following problems still exist: (1) The buckwheat flour has low protein content and contains no gluten, which is a key component for endowing the noodle dough with viscoelasticity and guaranteeing the shaping and boiling resistance of the noodle. In the prior art, if pure sweet buckwheat flour is directly used for making noodles, the dough is loose and has no adhesive force, the dough is extremely easy to break in the calendaring process, continuous noodle forms can not be formed, the noodles are easy to absorb water and expand and paste soup to adhere when being boiled, and the edible taste and the product quality are seriously affected. (2) In order to solve the problems of molding and boiling resistance, the existing buckwheat noodle production process generally adopts a mode of adding exogenous components, and mainly comprises two types, namely adding wheat flour, corn flour, glutinous rice flour and other cereal powder containing gluten or sticky starch, wherein the adding can dilute the proportion of the buckwheat powder, reduce the product purity and weaken the original nutrition of the buckwheat, and the adding of food additives such as edible gum, a gluten-increasing agent, an emulsifying agent and the like can improve the physical characteristics of the noodle, but does not meet the requirement of consumers on natural non-additive healthy staple food, and the eating concern exists for part of sensitive people. (3) In the preparation process of the existing buckwheat noodles, the links of shelling, grinding, drying and the like mostly adopt high-temperature processes, and the high-temperature environment can lead to oxidative decomposition of rutin and other components, so that the nutritional value of the product is greatly reduced. Meanwhile, the buckwheat flour prepared by the traditional grinding process is not smooth enough, and has weak powder hydration binding capacity, so that the problem of difficult noodle forming is further aggravated. Disclosure of Invention The invention aims to provide buckwheat noodles and a preparation method thereof, which are used for solving the problems in the prior art. In order to achieve the above purpose, the present invention provides the following technical solutions: A preparation method of buckwheat noodles comprises the following steps: step S1, raw material pretreatment, namely selecting full and mildew-free buckwheat grains, adding 0-5% of buckwheat bud powder, adopting a low-temperature physical shelling process, mixing shelled buckwheat rice with the buckwheat bud powder, tempering for 30-40min under the conditions of humidity of 60-65% and temperature of 35-40 ℃ to ensure that the water content of the buckwheat rice reaches 13-14%, and activating rutase in the buckwheat; S2, milling, namely carrying out scaling times on the tempered buckwheat rice for 2-3 times, adopting a three-stage low-temperature grinding process, and sieving with a 120-mesh sieve to obtain buckwheat flour, wherein the enzyme activity is kept; step S3, dough kneading, namely, adopting the buckwheat flour and the drinking water in the step S2, wherein the mass ratio is 1:0.45-0.55, firstly stirring at a low speed for 1-2min, and then stirring at a high speed for 8-10min; S4, performing controllable enzyme conversion curing, namely performing static curing on the dough for 30-40min at 25-28 ℃ and with the humidity of 70-75%, so that rutin enzyme in the buckwheat is moderately reacted, part of rutin is converted into quercetin, and the proportion of rutin and quercetin in t