| abstract |
The invention discloses konjac buckwheat noodles and a processing method thereof. A konjac tartary buckwheat noodles, the raw materials of which include flour, konjac refined powder, salt, tartary buckwheat flour, compound phosphate, purified water, and calculated by weight, the dry-base component ratio is: 75-80 parts of flour, 75 to 80 parts of konjac 8-11 parts of refined powder, 1-2 parts of salt, 4-5 parts of tartary buckwheat powder, and 0.2-0.35 parts of compound phosphate. The konjac bitter buckwheat noodles prepared by the invention have stronger taste, have good health care effect on diabetics, and will not damage the spleen and stomach. |