1. Buckwheat noodles (1) 30%～50% formula wheat flour, 50%～70% wheat flour, compound additive (composed of konjac microfine powder, guar gum and xanthan gum, the ratio is 3:3:2 ) 0.5% to 1.5%. (2) Process selection of raw and auxiliary materials → metering ratio → pre-gelatinization → dough mixing → curing → composite rolling → cutting → drying → cutting → packaging → finished products. (3) Operational points 1 Raw material selection. The quality requirements of wheat flour are as follows: Rough-winter wheat flour meets a special grade standard, wet gluten content exceeds 35%, and protein content exceeds 12.5%. The quality requirements for buckwheat flour are: no less than 12.5% ​​crude protein, no more than 1.5% ash content, no more than 14% moisture content, and fineness all suitable for passing through No. 30 sieve. In addition, contrary to the requirement for “fuchsia†(ie, storage) of wheat flour for 2 weeks to 4 weeks, buckwheat flour should be used with the processing and the storage time should not exceed 2 weeks, so that the buckwheat noodles produced are rich in flavor. 2 pre-gelatinization. The buckwheat flour is put into a steam mixing machine and steamed while stirring to control the steam amount, the steam temperature and the steam passage time, so that the buckwheat flour is fully gelatinized. Generally, the amount of gelatinized water is about 50%, and the gelatinization time is 10 minutes. 3 and noodles. The wheat flour and the compound additive are thoroughly mixed and then added to the pre-gelatinized buckwheat flour and mixed with tap water at about 30°C to adjust the moisture content to 28% to 30%, and the doughing time is about 25 minutes. Before determining the amount of water, we must fully consider the level of protein and moisture in the raw materials. Hard wheat raw materials have high water absorption rates, and the amount of water added should be correspondingly higher, and vice versa. 4 mature. After the dough is well put into the cooking device for aging about 20min. It is worth noting that do not put all the dough into the aging device, it should be used in the past with the delivery of the aging device, and the rest on a closed conveyor to stand, so as not to dry the dough surface and form a hard shell. 5 drying. First, set the bar at a low temperature, control the temperature of the drying chamber to 18°C ​​to 26°C, and the relative humidity be 80% to 86%; then increase the temperature to 37°C to 39°C, control the relative humidity to about 60%, and perform the low-temperature cooling. (4) Product features 1 sensory indicators. Color: dark yellow-green; smell: no musty, sour, alkaline and other odor, with a unique flavor of quinoa; cooked toned: cooked without paste, do not soup, taste is not sticky, no gums, soft Refreshing, the cut-out rate is less than 10%, and the degree of irregularity is less than 15%, of which the natural break rate is less than 8%. 2 physical and chemical indicators. Moisture 12.5% ​​to 14.5%; fatty acid value (wet basis) not more than 80; salt content 2% to 3%; bending broken rate is not more than 40%. 3 health indicators. No impurities, no mildew, no odor, no pests, no pollution, raw materials and accessories in line with national food hygiene standards. 2. Buckwheat Bread Buckwheat flour contains less gluten and more starch than bread. However, the bread made from buckwheat flour as an additive powder not only has the special flavor of cultivating wheat, but also greatly improves the nutritional value. (1) Formula wheat flour 450g, buckwheat flour 50g, salt 7.5g, sugar 20g, shortening 20g, skim milk 10g, active dry yeast 6g, water 400g. (2) Process flow raw material processing → metering ratio → 1st dough preparation → 1st fermentation → 2nd dough preparation → 2nd fermentation → block, rounding → standing → shaping → proofing → baking Baking → cooling → packaging. (3) Operation points 1 Selection and treatment of raw materials. The requirements for the selection of wheat flour and buckwheat flour are the same as before. Firstly, the flour is sieved and mixed to break up the lumps; salt, sugar and milk powder need to be hydrated and filtered to remove impurities; the yeast should be placed in sugar water at 26°C to 30°C, and the lumps should be crushed and allowed to stand for activation. The fresh yeast is allowed to stand for 20 to 30 minutes, and the dry yeast is longer; the water is selected to be clean, slightly acidic, slightly acidic water. 2 The first preparation of dough and fermentation. Mix well-weighed wheat flour with buckwheat flour and weigh 50% of the flour mixture. Before mixing, 40% of the warm water prepared in advance is poured into the mixer, and then 50% of the mixed powder and all the activated yeast liquid are added, and the dough is mixed together into a soft and even dough. Put the prepared dough into the fermentation room for the first fermentation. The temperature of the fermentation chamber is 28°C to 30°C, relative humidity is controlled at about 75%, and fermentation is performed for 2 hours to 4 hours. After the fermentation matures, the second season is performed. 3 The second time the dough was battered and fermented. The first fermented matured seed dough is mixed with the remaining raw materials (except shortening) in the dough mixer. When it is ripe, it is put into the shortening, and stirring is continued until the dough is not sticky and even and elastic. , into the fermentation room for the second fermentation. The fermentation temperature was 28°C-32°C and it matured after 2h-3h. The judgement of mature fermentation can be easily inserted into the inside of the dough with a finger, and after the dough is pulled out, the dough around the dough drops slightly around the recess, indicating that the mark is mature. 4 blocks, rub round and stand still. The matured dough is cut into small pieces of 150g, kneaded into a smooth spherical surface, and allowed to stand for 3 minutes to 5 minutes. 5 shaping. The rolled dough is thinned, rolled, and shaped into the desired product. 6 proofing. Put the shaped bread blank into the proofing room or proofing box for fermentation. Proof room temperature 38 °C ~ 40 °C, relative humidity of about 85%, proofing 55min ~ 65min, until its volume reaches 1.5 to 2 times after shaping, with a finger on the surface gently press, can slowly rise , indicates that the proofing is completed and should be baked immediately. 7 baking. Immediately after the bread is baked, it is baked into the oven. First with the fire 140 °C, under fire 260 °C bake 2min ~ 3min, then the upper and lower fire are transferred to 250 °C ~ 270 °C bake stereotypes, and then the fire is controlled at 180 °C ~ 200 °C, the fire control in the 140 °C ~ 160 °C continue to bake, the total baking time is about 7min ~ 9min. 8 cooling, packaging. Immediately after the bread is baked, it is naturally cooled or blown and cooled until the center temperature of the bread is about 36°C, and it is packaged in time. (4) Quality Standard 1 Sensory Index. Color: The surface is dark brown, yellow and green, uniform, no spots, shiny, no scorching and whitening phenomenon. Surface state: smooth, clean, no obvious loose particles, no bubbles, cracks, deformation and so on. Form: meet the requirements, non-sticky edge. Internal organization: From the perspective of cross section, the pores are fine and uniform, flexible, and large holes are not allowed. Taste: Soft and palatable, acid-free, non-sticky, no gingival sensation, slightly bitter tasting unique to bitter buckwheat, no undissolved sugar, salt, etc. 2 physical and chemical indicators. Moisture: The central part of the bread is 34% to 44%. Acidity: Based on the central part of the bread, no more than 6 degrees. 3 health indicators. No impurities, no mold, no pests, no pollution. The content of arsenic (calculated as As) is no more than 0.5mS/kg, the content of lead (calculated as Pb) is no more than 0.5mg/kg, the total number of bacteria is not more than 750/g, sales is no more than 1000/g, and E. coli content Less than 30/100g, pathogens may not be detected.
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