CN101692882A - 荞麦芦丁食品生产方法 - Google Patents
荞麦芦丁食品生产方法 Download PDFInfo
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- CN101692882A CN101692882A CN200910167952A CN200910167952A CN101692882A CN 101692882 A CN101692882 A CN 101692882A CN 200910167952 A CN200910167952 A CN 200910167952A CN 200910167952 A CN200910167952 A CN 200910167952A CN 101692882 A CN101692882 A CN 101692882A
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- Prior art keywords
- buckwheat
- rutin
- food
- production
- enzyme
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Links
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
荞麦芦丁食品生产方法，属于食品生产领域。荞麦有丰富的蛋白质、淀粉、膳食纤维、脂肪、维生素和微量元素。苦荞黄酮(芦丁占80％以上)有软化血管、降血压，降血脂、降血糖、抑制肿瘤、抗菌、抗病毒和抗氧化等多种生理功能。荞麦种子胚中有芦丁降解酶，当温度1～60℃时、苦荞粉与水接触，芦丁被迅速降解。普通荞麦食品，都是冷水拌和后高温加工，导致荞麦芦丁被破坏，不能实现荞麦的药食两用功能。此发明生产步骤：选料灭酶→配料生产→包装检验得到成品。荞麦芦丁食品可含芦丁1～30mg/g，最大限度保存了荞麦食品中的芦丁。荞麦芦丁食品养护血管、预防血管病，心脑血管病是当今人类的头号杀手。此项技术用于生产各种荞麦芦丁食品。
Description
所属技术领域
荞麦芦丁食品生产方法，属于食品生产领域。荞麦有丰富的蛋白质、淀粉、膳食纤维、脂肪、维生素和微量元素。苦荞黄酮(芦丁占80％以上)有软化血管、降血压，降血脂、降血糖、抑制肿瘤、抗菌、抗病毒和抗氧化等多种生理功能。荞麦种子胚中有芦丁降解酶，当温度1～60℃时、苦荞粉与水接触，芦丁被迅速降解。普通荞麦食品，都是冷水拌和后高温加工，导致荞麦芦丁被破坏，不能实现荞麦的药食两用功能。此发明生产步骤：选料灭酶→配料生产→包装检验得到成品。荞麦芦丁食品可含芦丁1～30mg/g，最大限度保存了荞麦食品中的芦丁。荞麦芦丁食品养护血管、预防血管病，心脑血管病是当今人类的头号杀手。此项技术用于生产各种荞麦芦丁食品。
背景技术
荞麦属于蓼科(Polygnaceae)荞麦属(Fagopyrum Mill)该属有15个种，只有甜荞(F.esculentum Moench.)和苦荞[F.tataricum(L.)Gaerth]是栽培种，其余为野生种。甜荞和苦荞是一年生草本植物，因其生长周期短(60～90天)、耐旱、耐瘠、适应性强而分布地域辽阔。
荞麦有丰富的蛋白质、淀粉、膳食纤维、脂肪、维生素、矿质营养元素和微量元素。荞麦蛋白质含有人体必需的8种氨基酸，荞麦脂肪中有9种脂肪酸，其中油酸和亚油酸含量较多，占脂肪酸总量的75％，其次是棕榈酸和亚麻酸。荞麦中淀粉的含量在60％以上，有较多的膳食纤维，有持水、持油、强吸水膨胀及强吸附能力等特征，从而具有降低胆固醇、调控血糖、整肠通便等生理功能。荞粉中含有大量的维生素：维生素B1、维生素B2、维生素PP、维生素P(芦丁)及维生素C。其中B族维生素含量丰富，维生素B1和维生素PP显著高于大米，维生素B2亦高于小麦面粉、大米和玉米粉的1～4倍，有促进生长、增进消化、预防炎症的作用，苦荞的维生素B6约为0.02毫克/克。荞麦中丰富的VE有促进细胞再生，防止衰老的作用。荞麦粉还含有丰富的钙、镁、钾、磷和微量元素铁、铜、锌、硒，其中镁、钾、铁、铜含量是大米、小麦的2-3倍。苦荞中还含有较多的2，4-二羟基顺式肉桂酸，含有抑制皮肤生成黑色素的物质，有预防老年斑和雀斑发生的作用。
芦丁存在于芸香叶、烟叶、橙皮、番茄等内，槐花米和荞麦花内含量尤其丰富。荞麦芦丁是荞麦黄酮的主要成分，存在于荞麦花、茎、叶和籽粒中。苦荞籽粒中芦丁含量1～3％(因品种而异)，苦荞麦麸含芦丁4％以上，苦荞外层粉含芦丁超过3％。甜荞籽粒含芦丁0.1～0.5％。在苦荞黄酮提取物中，芦丁含量可达90％以上。
芦丁具有软化血管、抗氧化等多种生理活性，是医药工业的重要原料。芦丁是一种多元酚衍生物，基本结构是2-苯基色原酮。芦丁分子式：C27H30O16·xH2O、分子量：610.52，别名：维生素P、芦丁芸香苷、芸香苷、路丁、芸香甙等。芦丁，熔点176～178℃，214～215℃分解，无水物易吸潮。1g芦丁可溶于200ml沸水、7ml沸甲醇，能溶于吡啶、甲酰和碱液，微溶于乙醇、丙酮和乙酸乙酯，几乎不溶于冷水(8～10L冷水只能溶解1g芦丁)、氯仿、醚、苯、二硫化碳和石油醚。无气味，在光的作用下渐变暗。
荞麦不仅可以食用而且是一种有价值的保健品原料，荞麦黄酮可以降低发生高血脂和高血压的危险；预防心脏病、动脉粥样硬化，缺血性发作、肥胖症。能很好地控制血糖，降低糖尿病的可能性；有助于预防胆结石，抗肿瘤和抗白血病，健胃，缓解便秘，抑制大肠癌。
研究表明：荞麦种子胚中含有高活性的芦丁降解酶，如果提取或加工条件不当，将会造成芦丁迅速降解，大大降低荞麦的药用价值。例如干苦荞粉加入2倍重量的蒸馏水迅速摇匀，1min，芦丁含量由原来的80％下降到32％，60％的芦丁被降解。到30min时，约85％的芦丁已经降解。在温度1～60℃时，芦丁含量随着温度的升高而降低，符合一般生物酶的催化特性。当温度大于60℃时，芦丁含量随温度升高而开始增加。当温度大于70℃时，芦丁的含量随温度升高而急剧增加，芦丁降解酶在高于60℃时开始缓慢失活，高于70℃时失活速度显著加快。
荞麦籽粒的黄酮主要存在于胚的外层中，现在市面上有很多荞麦产品，如荞麦挂面、荞麦快餐粥、荞麦粉条、荞麦茶等，加工都要与冷水拌和后高温加工，导致荞麦芦丁被破坏，不能实现荞麦的药用价值。这就是目前荞麦食品食疗保健作用不明显的原因。现在市场上有很多荞麦医药工业产品，如荞麦黄酮胶囊、荞麦黄酮软膏、荞麦芦丁、荞麦槲皮素等，疗效显著，都是药品，不是食品。此项发明生产荞麦芦丁日常食品，首先灭活了芦丁降解酶。根据需要，荞麦芦丁食品可含芦丁1～30mg/g，最大限度保存了荞麦中的芦丁，能被人体吸收和利用，充分发挥了荞麦的药用价值，有效利用了荞麦和荞麦加工副产物中的芦丁。荞麦芦丁食品具有荞麦黄酮的软化血管、降血压，降血脂、降血糖、抑制肿瘤、抗菌、抗病毒和抗氧化等多种生理功能，主要还有养护血管、预防血管病的作用。心脑血管病是当今人类的头号杀手。
综上所述，现在市面上的荞麦食品，加工过程中损失了大部分芦丁，大大降低荞麦食品的药用价值。应用荞麦芦丁食品生产方法，能够有效保存荞麦中的芦丁。可以使荞麦食品发挥出应有的食疗保健作用。
技术方案
荞麦芦丁食品生产方法通过以下步骤生产：选料灭酶→配料生产→包装检验得到产品。
1.选料灭酶是根据所生产食品的要求选择荞麦或荞麦初加工产品，如荞籽、荞米、荞麦麦麸、外层粉、中层粉、心粉等芦丁含量各不相同；灭酶是根据所生产食品的需要，用人工或机械的方法使所选原料的温度达到85℃以上，杀灭芦丁降解酶，阻止苦味物质产生；85℃以上挤压或挤压膨化工艺生产的荞麦芦丁食品可省去灭酶工序。
2.配料生产是根据所生产食品的要求选择灭酶后的荞麦原料和其它原料，按配方配料；根据不同荞麦芦丁食品的生产执行标准选择生产设备和生产工艺进行加工生产，加工生产温度小于200℃。
3.包装检验是根据所生产食品的要求进行人工或机械计量包装；检验按企业《荞麦芦丁食品生产执行标准》抽样进行感官、理化、微生物等检测，检验合格的产品装箱入库。
具体实施方式
荞麦芦丁食品生产方法：选料灭酶→配料生产→包装检验得到产品。
实施例一苦荞芦丁挂面生产方法
1.选料灭酶：称取苦荞外层粉30千克，95～100℃水30千克。将荞粉慢慢倒入水中，边倒边搅，成糊状。
2.配料生产：称取小麦粉70千克，放入面条生产机组的搅拌机中，加入灭酶的糊状荞粉，根据需要再加0～7千克冷水，按面条生产工艺进行生产。苦荞芦丁挂面含芦丁5～9mg/g。
3.包装检验得到成品：按面条生产要求称量包装，检验按企业《荞麦芦丁面条生产执行标准》抽样进行感官、理化、微生物等检测，检验合格的产品装箱入库。
实施例二苦荞芦丁茶生产方法
1.称取苦荞麦麦麸90千克、过40目筛除去荞壳等杂质，苦荞外层粉10千克，用饲料制粒机组搅拌挤压加工(蒸汽温度90～100℃)成直径1.5～2.0mm、长2～6mm的颗粒原料，出料温度90℃左右，冷却备用。
2.将颗粒原料放入滚筒式炒锅中自动翻炒，颗粒原料温度达到130℃左右、颗粒中心呈现黄褐色、有烤麦香味即可，冷却、筛去细碎粒、装袋、密封。苦荞芦丁茶含芦丁25～30mg/g。
3.包装检验得到成品：小包装5～20克，用自动包装机计量包装。大包装250克以上人工称量包装。检验按企业《荞麦芦丁茶生产执行标准》抽样进行感官、理化、微生物等检测，检验合格的产品装箱入库。
本发明生产技术简洁合理，工艺流畅，确保了荞麦芦丁食品纯天然品质、达到了食用方便、食药同源的目的，充分体现了荞麦芦丁食品的药用价值，使药食两用的荞麦芦丁能更好造福人类。
Claims (4)
1.荞麦芦丁食品生产方法，其步骤包括：选料灭酶→配料生产→包装检验得到产品。
2.根据权利要求书1所述的荞麦芦丁食品生产方法，其特征在于：选料灭酶是根据所生产食品的要求选择荞麦或荞麦初加工产品，如荞籽、荞米、荞麦麦麸、外层粉、中层粉、心粉等芦丁含量各不相同；灭酶是根据所生产食品的需要，用人工或机械的方法使所选原料的温度达到85℃以上，杀灭芦丁降解酶，阻止苦味物质产生；85℃以上挤压或挤压膨化工艺生产的荞麦芦丁食品可省去灭酶工序。
3.根据权利要求书1所述的荞麦芦丁食品生产方法，其特征在于：配料生产是根据所生产食品的要求选择灭酶后的荞麦原料和其它原料，按配方配料；根据不同荞麦芦丁食品的生产执行标准选择生产设备和生产工艺进行加工生产，加工生产温度小于200℃。
4.根据权利要求书1所述的荞麦芦丁食品生产方法，其特征在于：包装检验是根据所生产食品的要求进行人工或机械计量包装；检验按企业《荞麦芦丁食品生产执行标准》抽样进行感官、理化、微生物等检测，检验合格的产品装箱入库。
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| CN102696962A (zh) * | 2012-06-12 | 2012-10-03 | 郑鉴忠 | 荞麦芦丁面条生产方法 |
| CN107509956A (zh) * | 2016-06-16 | 2017-12-26 | 李静 | 荞麦成型米工艺方法 |
| CN109757556A (zh) * | 2018-12-20 | 2019-05-17 | 山西省农业科学院农产品加工研究所 | 一种提高苦荞中芦丁含量的方法及其应用 |
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| CN1258999C (zh) * | 2003-04-11 | 2006-06-14 | 北京市科威华食品工程技术有限公司 | 用苦荞麦做原料提取黄酮的制备工艺 |
| CN100362942C (zh) * | 2003-04-30 | 2008-01-23 | 冮志毅 | 天麻荞麦营养快餐粉 |
| CN1476778A (zh) * | 2003-07-11 | 2004-02-25 | 王永强 | 蒸烤荞麦仁的制备方法 |
| CN101438751B (zh) * | 2008-12-14 | 2011-07-27 | 侯兆乾 | 苦荞咖啡及生产工艺 |
| CN101536803A (zh) * | 2009-04-23 | 2009-09-23 | 郑鉴忠 | 荞麦芦丁饮料生产方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696962A (zh) * | 2012-06-12 | 2012-10-03 | 郑鉴忠 | 荞麦芦丁面条生产方法 |
| CN107509956A (zh) * | 2016-06-16 | 2017-12-26 | 李静 | 荞麦成型米工艺方法 |
| CN109757556A (zh) * | 2018-12-20 | 2019-05-17 | 山西省农业科学院农产品加工研究所 | 一种提高苦荞中芦丁含量的方法及其应用 |
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