CN101032309A - Preparing method of adding sugar and softening buckwheat and application thereof - Google Patents
Preparing method of adding sugar and softening buckwheat and application thereof Download PDFInfo
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- CN101032309A CN101032309A CNA2007100554996A CN200710055499A CN101032309A CN 101032309 A CN101032309 A CN 101032309A CN A2007100554996 A CNA2007100554996 A CN A2007100554996A CN 200710055499 A CN200710055499 A CN 200710055499A CN 101032309 A CN101032309 A CN 101032309A
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Abstract
The present invention is buckwheat sweetening and softening process and its application in producing buckwheat rice, buckwheat noodles, buckwheat paste and other buckwheat product. During the buckwheat sweetening and softening process, partial buckwheat starch is converted under the action of enzyme so as to make buckwheat rice become soft, sweet and delicious. The buckwheat sweetening and softening process includes the steps of sorting buckwheat rice, enzyme conversion, stoving, etc. The unique production process can raise the nutritious value of buckwheat and produce serial health buckwheat food products.
Description
Technical field:
The present invention belongs to field of deep processing of grains, is specifically related to a kind of preparation method and application thereof of adding sugar and softening buckwheat.
Background technology:
Chinese patent CN 95107859.3 buckwheat starch syrup and preparation method thereof and contain the food of buckwheat starch syrup disclose the buckwheat starch syrup that starch liquefacation and saccharification with buckwheat make, and use this syrup in various food.The preparation method and the purposes of 01124055.5 1 kinds of enzymolyzed buckwheat protein products of Chinese patent CN disclose the utilization compound protease, the buck wheat protein enzyme are cut into micromolecule active polypeptide that human body is easy to absorb and several amino acids etc., as food additives.Chinese patent CN 03130407.9 steams the preparation method of duck wheat sheet, discloses to prepare duck wheat sheet method with the buckwheat water profit of shell, HTHP, oven dry, technology such as expanded.The preparation method that Chinese patent CN 03130380.3 steams shelled buckwheat, buckwheat water profit, HTHP, oven dry, shelling, the system benevolence of band shell are disclosed, with the system buckwheat tea of this shelled buckwheat, buckwheat beverage, buckwheat popped rice etc., the preparation method of Chinese patent CN 03130369.2 buckwheat tea, disclose buckwheat water profit, HTHP, oven dry, shelling, baking and expanded processing technology, be used as buckwheat tea with this product bath with the band shell.200510021064.0 1 kinds of buckwheat tea of Chinese patent CN and preparation technology thereof are raw material with buckwheat and buckwheat wheat bran, through batching, extrusion molding, and dehydration shaping, (bake) Titian is fried in roasting, cools off and the product that makes.The preparation method of Chinese patent CN 200610047704.X cooked nourished wheat and rice discloses screening and has cleaned buckwheat seed, and buckwheat seed is steamed or boil, the buckwheat seed of dry shortening, buckwheat rice is made in shelling.Utilize high temperature resistant AMS to transform the method for buckwheat rice starch for appearing in the newspapers.
Buckwheat claims the triangle wheat again, and black wheat is a kind of breeding time short (60-80 days just can be ripe), cold-resistantly freezes barren short season polygonaceae (polygonaceae) crop, is comparatively ideally in the cereal crops to fill out not busy catch crop.At present, the many countries of whole world plantation buckwheat are Russia, China, France, Poland and Canada etc.About 3,000 ten thousand mu of the cultivated area of China's buckwheat mainly is distributed in some extremely frigid zones in northwest, northeast, North China and southwest and arid, barren area, about 900,000 tons of total amount.At present, buckwheat, oat, edible beans, black rice, millet, corn, wheat bran, rice bran etc. and be called China eight and demand the health food developed greatly urgently.Along with the research that improves constantly and buckwheat processing is transformed and uses of living standards of the people deepens continuously, comprehensively develop the buckwheat resource effectively, be significant.
From the nutritive value of buckwheat, buckwheat is one of the abundantest grain kind of nutrition in the cereal crops.The protein content of buckwheat is very high, and the protein content of its flour is about 10%-15%, is higher than rice, wheat, corn and Chinese sorghum, and wherein lysine, histidine, arginine, tryptophan, glutamic acid are than horn of plenty.By the amino acid pattern of FAO (Food and Agriculture Organization of the United Nation) (FAO) suggestion buckwheat and other grain being carried out the evaluation of nutrition result is: egg (100), milk (95), buckwheat (90), wheat (59), rice (67).Buck wheat protein matter has good digestibility, and the buckwheat lysine content is very abundant, can improve " lysine deficiency disease " that China's diet structure causes.The buckwheat tryptophan also is that content is high in grain, and it can effectively alleviate the white collar because the nervous syndrome that operating pressure causes greatly.Buckwheat also contains the starch about 70%, but the development and use of buckwheat starch are ignored by people for a long time.
The medical value of buckwheat and medical function, buckwheat have very high medical value, and this point is early on the books on China's ancient book, put down in writing in the Compendium of Material Medica, " buckwheat can real stomach, beneficial strength, continuous spirit, and cooking eats no rice but is of finest quality can press the food erysipelas; but the also wide lung of sending down abnormally ascending, mill is long-pending to be let out stagnantly, the swollen wind pain of heat-clearing; fall except that the gonorrhoea leukorrhea, spleen is long-pending has loose bowels, flat, the cold bitter of buckwheat; useful strength; continuous spirit, sharp knowledge, the effect that has the wide intestines of sending down abnormally ascending to be good for the stomach ".Current clinical medicine is observed and is shown, that buckwheat and preparation thereof have is hypoglycemic, the effect of reducing blood lipid, enhancing body immunity, diseases such as diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy are all had the supplemental treatment effect, and these effects are all with to contain unique nutrient components relevant in the buckwheat.In a word, buckwheat has the double effects of nutrition and health care, is human comparatively ideal food resource, also is the good raw material of producing functional food.
Mostly the processing of buckwheat is that in the method for China's edible buckwheat among the people it is milled to powder is main, and kind is single, and end product quality is poor, and processing method is simple, coarse.In recent years, China's buckwheat process technology had had bigger development, and the buckwheat foods of developing, buckwheat medicine, functional health have tens kinds approximately, these buckwheat Products Development and utilizations, enrich people's meals kind, treated and prevented multiple disease, helped people's healthy living.
Hence one can see that, buckwheat is a kind of good food nutrition source, be to medicable food of multiple disease and health food, therefore, utilize food physiological function, development of new nutrition, the health care food series of buckwheat uniqueness, improve the buckwheat foods technology content, technical guarantee is provided for increasing economic efficiency.
Summary of the invention:
One of purpose of the present invention provides the preparation method who adopts high temperature resistant AMS to transform the buckwheat rice starch, prevents that the buckwheat rice starch is aging, improves the mouthfeel of buckwheat rice, increases the sugariness of buckwheat rice; Two of the object of the invention provides the product application after high temperature resistant AMS transforms buckwheat rice shallow lake, and promptly the further deep processing of product of producing with this processing method increases sweet buckwheat rice, buckwheat ground rice and fast food buck wheat piece or the like as work softening.
Realize that high temperature resistant AMS of the present invention transforms the preparation method of buckwheat rice starch, its step and condition are as follows:
1, ingredient requirement
The preparation of buckwheat rice comprises raw grain cleaning, buckwheat shelling.
2, AMS converted starch
(a) AMS characteristic: AMS is a kind of biocatalyst, and enzyme has the selectivity of height to the catalyzing hydrolysis of starch.AMS is a kind of restriction endonuclease, makes that starch molecule diminishes, starch chain shortens, but this kind of enzyme can not cut α-1.6 glucoside bond in the strand.When this enzyme not exclusively transformed the buckwheat rice starch, the product major part was the dextrin of low-molecular-weight starch and fraction, showed as viscosity and reduced, and the starch retrogradation phenomenon reduces; When this enzyme transformed the starch of buckwheat rice fully, product was low-molecular-weight dextrin and soluble sugar, and it is lower to show as viscosity, no starch retrogradation phenomenon.Alpha Amylase preparation belongs to food additives, and the standard of execution is GB GB 8275-87.
(b) adopt of the influence of high temperature resistant AMS:, get enzyme dosage, reaction temperature, Ca according to diastatic response characteristic to buckwheat rice
2+Consumption is the examination factor, evaluates by mouthfeel, and the degraded buckwheat rice starch condition of high temperature resistant AMS is explored, high temperature resistant AMS is to be advisable in 10 minutes, temperature is 90-105 ℃, and temperature is high more, and the enzyme use amount is big more, the starch viscosity decrease speed is fast more, it is few more to show as the starch retrogradation phenomenon, and the starch softening degree is good more, and content of reducing sugar is big more, sugariness increases, and the time that meets the requirements of the starch transforming degree is short more.
(c) calcium ion concentration: add calcium chloride, calcium ion is the activator of AMS, is again the heat stabilizer of enzyme.The calcium ion concentration that high-temperature requires be the 70-90mg calcium ion/
Kg water
(d) enzyme addition: enzyme concentration will determine according to factors such as raw material type, different industries, process characteristic, final purpose, concentration of substrate.The ratio that transforms high temperature resistant AMS of buckwheat rice starch and water is 1: 500, and dip time is 1-3 hour, the dipping temperature room temperature, and pH value nature, the control solid carbon dioxide divided the back decatize 10 minutes.
3, high temperature resistant AMS transforms the technology of buckwheat rice starch
Technological process: the aqueous solution of buckwheat rice selection → enzyme (enzyme: water is 1: 500) dipping 1-3 hour, interpolation calcium chloride 50-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → decatize, optimum temperature is 95-105 ℃, 20 minutes time is with interior → oven dry or frying → packing → finished product.
4, the assay method of reduced sugar adopts the Fehling titration, and content of reducing sugar is in the glucose percentage composition.Starch is through starch, dextrin and the reduced sugar of high temperature resistant α-Dian Fenmeishuixie conversion small-molecular weight, and reduced sugar mainly contains glucose, maltose, and the two all has certain sugariness.
Table 1: buckwheat rice uses the proterties before and after the high temperature resistant AMS to compare
| Processing | Before the processing | After the processing |
| Sugar content | ≤ 0.5% | 1%-18% |
| Color | Original color | Original color |
| Local flavor | Fresher and tenderer, soft fine and smooth, sweetless. | Fresh and tender, soft fine and smooth, viscosity is good, sweet to little sweet. |
| Starch transforms | Ative starch | Starch partly changes into starch, dextrin and the soluble sugar of short chain |
| The starch retrogradation phenomenon | Have | Do not have |
| Easy digestibility | More easily digestion | Easily digestion |
The specific embodiment
Embodiment 1:
High temperature resistant AMS transforms the preparation method of high sugariness buckwheat
High temperature resistant AMS Wuxi bioengineering Co., Ltd of outstanding energy section, enzyme activity is 20000wu/ml (enzyme activity definition: 70 ℃, under the pH6.0 condition, in the 1min 1mg soluble starch is liquefied as the amount of dextrin).
Technological process:
The aqueous solution of buckwheat rice selection → enzyme (enzyme: water is 1: 500) dipping 1-3 hour, interpolation calcium chloride 50-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → decatize, optimum temperature is 95-105 ℃, 30 minutes time is with interior → oven dry or frying → packing → finished product (content of reducing sugar is 10%-18%, and buckwheat rice is softening).
Embodiment 2:
The preparation method of sugariness buckwheat rice during high temperature resistant AMS transforms
Technological process:
The aqueous solution of buckwheat rice selection → enzyme (enzyme: water is 1: 500) dipping 1-3 hour, interpolation calcium chloride 50-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → decatize, optimum temperature is 95-105 ℃, 20 minutes time is with interior → oven dry or frying → packing → finished product (content of reducing sugar is 5%-10%, and buckwheat rice is softening).
Embodiment 3:
High temperature resistant AMS transforms the preparation method of low sugariness buckwheat rice
Technological process:
The aqueous solution of buckwheat rice selection → enzyme (enzyme: water is 1: 500) dipping 1-3 hour, interpolation calcium chloride 50-90mg calcium ion/
Kg water, the dipping temperature room temperature, pH value nature → decatize, optimum temperature is 95-105 ℃, 15 minutes time is with interior → oven dry or frying → packing → finished product (content of reducing sugar is less than 5%, and buckwheat rice is softening).
Embodiment 4:
The adding sugar and softening buckwheat product is used---buckwheat rice
Technological process:
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → drying → packing → finished product of raw material buckwheat rice → enzyme
Products characteristics: kept original characteristics of buckwheat rice and local flavor, softened buckwheat rice, improved nutritive value, enlarged buckwheat rice range of application.
Embodiment 5:
The adding sugar and softening buckwheat product is used---buckwheat ground rice
Technological process:
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → drying of raw material buckwheat rice → enzyme → pulverize → sieve → pack → finished product
Products characteristics: kept original characteristics of buckwheat ground rice and local flavor, improved nutritive value, made buckwheat ground rice have good water-solubility, had certain step-down, effect for reducing fat, cardiovascular and cerebrovascular disease is had certain curative effect.
Embodiment 6:
The adding sugar and softening buckwheat product is used---the fast food buck wheat piece
Technological process:
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → pelletizing → blending → compressing tablet → drying → packing → finished product of raw material buckwheat rice → enzyme.
Products characteristics: kept the original characteristics of buckwheat and local flavor, improved nutritive value, it is good water-soluble that the fast food buck wheat piece is had, and has the diseases such as certain high fat of blood, hypertension and diabetes positive treatment and prevention effect are arranged.
Claims (4)
1, a kind of preparation method of adding sugar and softening buckwheat and application thereof is characterized in that its step and condition are as follows:
(1) high temperature resistant AMS transforms the preparation method of high sugariness buckwheat rice
Technological process:
The aqueous solution dipping of buckwheat rice selection → enzyme adds calcium chloride → decatize, and optimum temperature is 95-105 ℃ → oven dry or frying → packing → finished product (content of reducing sugar is 10%-15%, and buckwheat rice is softening).
(2) preparation method of sugariness buckwheat rice during high temperature resistant AMS transforms
Technological process:
The aqueous solution dipping of buckwheat rice selection → enzyme adds calcium chloride → decatize, and optimum temperature is 95-105 ℃ → oven dry or frying → packing → finished product (content of reducing sugar is 5%-10%, and buckwheat rice is softening).
(3) high temperature resistant AMS transforms the preparation method of low sugariness buckwheat rice
Technological process:
The aqueous solution dipping of buckwheat rice selection → enzyme adds calcium chloride → decatize, and optimum temperature is 95-105 ℃ → oven dry or frying → packing → finished product (content of reducing sugar is less than 5%, and buckwheat rice is softening).
2, the buckwheat rice of preparation method's preparation as claimed in claim 1 is used, and it is characterized in that and can make buckwheat rice with it.
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → drying → packing → finished product of raw material buckwheat rice → enzyme.
3, the buckwheat ground rice of preparation method's preparation as claimed in claim 1 is used, and it is characterized in that and can make buckwheat ground rice with it.
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → drying of raw material buckwheat rice → enzyme → pulverize → sieve → pack → finished product.
4, the fast food buck wheat piece of preparation method's preparation as claimed in claim 1 is used, and it is characterized in that and can make the fast food buck wheat piece with it.
Aqueous solution dipping (the adding calcium ion) → boiling → cooling → pelletizing → blending → compressing tablet → drying → packing → finished product of raw material buckwheat rice → enzyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100554996A CN101032309A (en) | 2007-04-09 | 2007-04-09 | Preparing method of adding sugar and softening buckwheat and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100554996A CN101032309A (en) | 2007-04-09 | 2007-04-09 | Preparing method of adding sugar and softening buckwheat and application thereof |
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| Publication Number | Publication Date |
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| CN101032309A true CN101032309A (en) | 2007-09-12 |
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| CNA2007100554996A Pending CN101032309A (en) | 2007-04-09 | 2007-04-09 | Preparing method of adding sugar and softening buckwheat and application thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102669538A (en) * | 2011-03-07 | 2012-09-19 | 长春大学 | Method for delaying rice retrogradation |
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
| CN105394549A (en) * | 2015-12-29 | 2016-03-16 | 国家粮食局科学研究院 | Processing method of whole grain cooked rice |
| CN114223724A (en) * | 2021-12-20 | 2022-03-25 | 中国农业大学 | Buckwheat milk beverage base body modified by extrusion coupling starch branched chains and processing method thereof |
-
2007
- 2007-04-09 CN CNA2007100554996A patent/CN101032309A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669538A (en) * | 2011-03-07 | 2012-09-19 | 长春大学 | Method for delaying rice retrogradation |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
| CN105394549A (en) * | 2015-12-29 | 2016-03-16 | 国家粮食局科学研究院 | Processing method of whole grain cooked rice |
| CN114223724A (en) * | 2021-12-20 | 2022-03-25 | 中国农业大学 | Buckwheat milk beverage base body modified by extrusion coupling starch branched chains and processing method thereof |
| CN114223724B (en) * | 2021-12-20 | 2023-09-05 | 中国农业大学 | Extrusion coupling starch branched chain modified buckwheat milk beverage substrate and processing method thereof |
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Open date: 20070912 |