CN101856126B - Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof - Google Patents
Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof Download PDFInfo
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- CN101856126B CN101856126B CN2010102053240A CN201010205324A CN101856126B CN 101856126 B CN101856126 B CN 101856126B CN 2010102053240 A CN2010102053240 A CN 2010102053240A CN 201010205324 A CN201010205324 A CN 201010205324A CN 101856126 B CN101856126 B CN 101856126B
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Abstract
The invention relates to a the food field, in particular to fagopyrum tataricum food base stock made by adopting fagopyrum tataricum as main raw material, food or health-care food made by the base stock as well as preparation method thereof. The invention solves the technical problem of providing a food base stock improving fagopyrum tataricum nutrient utilization factor. The base stock is made by the way that buckwheat kernel processed good is taken as main raw material and is subject to microwave pre-gelatinization and then fermentation or enzymolysis. The invention has the advantages that: a process of microwave pre-gelatinization combined with enzymolysis or fermentation is adopted, so as to increase biological flavone and chiral inositol health-care ingredients in auxiliary material, thus being beneficial to release of health-care ingredients and improving utilization factor after ingestion; and materials made by adopting drying and smashing can be used for producing multiple foods with health care function or health-care foods.
Description
Technical field
The present invention relates to field of food, be specifically related to bitter buckwheat be the bitter buckwheat foodstuff base material processed of primary raw material, and food or the health food processed by this base-material, and corresponding preparation method.
Background technology
At present, the incidence of disease that high fat of blood, obesity, diabetes etc. cause owing to diet is unreasonable constantly rises, and is threatening human beings'health constantly.Show that according to related data obese people has about 1,000,000,000 in the world at present, the obesity patient 2.5 hundred million; Overweight person 7.5 hundred million, the diabetologist committee of World Health Organization statistics, the whole world has 1.5 hundred million diabetics approximately at present; And China surpasses 3,500 ten thousand; Occupy the No. 1 in the world, patient's quantity is still in sustainable growth, and scholarly forecast will increase about 14% in 10 years from now on.
Cereal preparation occupies outstanding critical role as staple food in China (China) people diet structure, human body every day is feeding 80%, and 50% of protein is provided by cereal, and cereal also is the main source of some inorganic salts and B family vitamin simultaneously.In recent years, people's staple food is many to be main with polished rice, smart face, and coarse cereals few people make inquiries, meanwhile; Along with the variation of diet structure, increase the animal protein picked-up, diabetes, hypertension; Miocardial infarction, adult diseases such as cerebral thrombus also increase, and the patient also begins to pay attention to dietetic treatment in medication; Therefore, develop the Cereals based food that human body is had health care energetically, will help to prevent and treat above-mentioned illness.Along with science and technology development; The raising of living standards of the people; The nutrition human body of buckwheat is worth with health care and is paid attention to by people, and buckwheat or buckwheat goods not only receive domestic people's welcome, narrowed by the green grass or young crops of countries such as Japan, Korea S, Russia; And quite active to its developmental research, the domestic products such as dried buckwheat noodle, buckwheat vinegar, fast food powder, buckwheat tea of developing in succession.Buckwheat is named the triangle wheat again, and its special growth period is short, and adaptability is strong.The northeast of extensive distribution China, North China, areas such as northwest.Strengthen the exploitation of health buckwheat foodstuff or other products, buckwheat is made full use of, for a new road is opened up in the deep processing of coarse cereals, the advantage that this will bring into play the buckwheat producing region, making full use of resource has important meaning.
Buckwheat has high medical value, and this is early on the books on China's ancient book, in the routine Compendium of Material Medica " buckwheat can real stomach, beneficial strength; continuous spirit is made diet and can be pressed the borax poison ", also can " the wide lung of sending down abnormally ascending, mill is long-pending let out stagnant; the swollen wind pain of heat-clearing, fall except that the gonorrhoea leukorrhea, spleen is long-pending has loose bowels ", clinical medicine is observed and is shown; Duck wheat is to diabetes, hypertension, high fat of blood, coronary heart disease; Patients such as apoplexy have the supplemental treatment effect, also have to suppress or the reduction blood cholesterol, suppress accumulating of body fat, improve effects such as constipation.
At present, have much about the report of health food base-material and food, as:
One Chinese patent application CN101336654A discloses a kind of Tartary tuckwheat vegetable noodle, and raw material is tartary buckwheat powder, vegetables, wheat flour, and each component ratio is in the product: tartary buckwheat powder 60～80, vegetables 10～20, wheat flour 5～20.The processing method of Tartary tuckwheat vegetable noodle is earlier fresh vegetables to be pulled an oar subsequent usely, then the vegetables slurry is added in the tartary buckwheat powder and wheat flour of mixing, through stirring after, press noodle, drying and moulding, packing can obtain Tartary tuckwheat vegetable noodle.After on probation, the protein of product, starch; Nutritional labelings such as fat meet relevant criterion, because the contained glycosides displayed of bitter buckwheat, the vitamin in bitter buckwheat, the vegetables, the adding of mineral matter are arranged; Make the nutritive and health protection components of the more common noodles of Tartary tuckwheat vegetable noodle increase considerably, make Tartary tuckwheat vegetable noodle dietotherapy function increase, long-term eating has certain therapeutic action to chronic gastrointestinal diseases; Its health care characteristic is outstanding, and mouthfeel is also better.
One Chinese patent application CN101253980A discloses a kind of duck wheat health food and preparation method thereof.Make by following method: get the above plant in the duck wheat face of land selected, clean after, boil with boiling water and to carry secondary, merge leach cooking liquid twice, add an amount of milk of lime and transfer PH=8～8.5; Concentrate, process the medicinal extract that contains moisture 25～30%; The duck wheat seed, heart powder is removed in choosing behind the abrasive dust that shells, and obtains tartary buckwheat cortex powder; Medicinal extract is mixed by 1: 6～10 with tartary buckwheat cortex powder, process particle, drying, sieve, fill and process the buckwheat hard shell capsules.The used raw material of the present invention is the above plant in the duck wheat face of land, and the plant of duck wheat contains nutrition and health care composition rutin, the Quercetin abundanter than its seed, and contains nutrition such as B family vitamin.Health food of the present invention belongs to natural food, has no side effect, and edible safety, convenience, comprehensive nutrition, good health care effect particularly provides a kind of good health food for hypertension, high fat of blood, hyperglycaemia, cardiovascular and cerebrovascular and arteriosclerotic.
One Chinese patent application CN101258923A; Disclosing a kind of is primary raw material with five cereals etc.; Be equipped with oil plant, melon and fruit and Chinese herbal medicine and process, be applicable to diabetes, cardiovascular and cerebrovascular disease edible for patients, dietotherapy food with certain health care and treatment function---multi-dimensional multifunctional health care thin pancake.Its raw material is formed: wheat 4.8～5.2%; Millet 28～32%; Chinese sorghum 4.8～5.2%; Duck wheat 9～11%; Naked oats 9～11%; Oat 4.8～5.2%; The seed of Job's tears 4.8～5.2%; Peanut 2.8～3.2%; Walnut 4.8～5.2%; Sesame 2.8～3.2%; Soya bean 1.8～2.2%; Mung bean 1.8～2.2%; Pea 1.8～2.2%; Pumpkin 1.8～2.2%; Balsam pear 0.9～1.1%; Carrot 1.8～2.2%; Chinese yam 1.8～2.2%; Poria cocos 1.8～2.2%; The root of kudzu vine 1.8～2.2%; Mulberry leaf 0.9～1.1%; Corn stigma 0.9～1.1%.Chinese herbal medicine with multivitamin and treatment function, long-term edible, diabetes, cardiovascular and cerebrovascular disease are had certain health care and therapeutic action.
Also has one Chinese patent application CN101129190A; CN101116501A; CN101341972A; CN101331925A; CN101322552A; CN101019653A; CN1951212A; CN1927040A; CN101143010A; CN1067157A; CN1089085A; CN1088748A; CN1098852A; CN1104450A; CN1109709A; CN1096419A; CN1123620A; CN1125532A; CN1234981A; CN1234266A; CN1363230A; CN1428086A; CN1423965A; CN1425321A; CN1456086A; CN1535622A; CN1543856A; Patent documentations such as CN1559289A provide numerous references for the application of bitter buckwheat.
At present; The preparation method of buckwheat foods and health buckwheat foodstuff is the change at composition of raw materials mostly; The technical process that is adopted mainly is traditional food processing technology; Production efficiency is low, the hydrothermal treatment consists process is many, the time is long, and the nutritive and health protection components loss in the buckwheat is many, eats the utilization ratio of process not to the variation of the health-care components work in-process in the buckwheat, at product.The present invention provides a kind of brand-new technology to be used to prepare bitter buckwheat food, health food or its base-material in advance, with the release that improves health-care components and the raising back utilization rate of ingesting.
Summary of the invention
The technical problem that the present invention solved provides a kind of foodstuff base material that improves the bitter-buckwheat nutritive material utilization, this base-material be the machining object with the buckwheat seed be primary raw material after the preparatory gelatinization of microwave, fermentation or enzymolysis are processed, concrete preparation technology is following:
A, the preparatory gelatinization of microwave: add raw material and weigh 50～90% water, adopt the preparatory gelatinization of microwave;
B, enzymolysis or fermentation: add yeast, enzyme, corn bud powder or corn bud slurry, at temperature 15-50 ℃, enzymolysis or fermentation are 1-24 hour under the condition of humidity 60-90%;
C, dry powder process: enzymolysis or fermentate are carried out drying, pulverizing, process the buckwheat foods base-material.
The machining object of buckwheat seed mainly contains buckwheat, buckwheat wheat bran, the machining object of buckwheat bud, buckwheat seedling, buckwheat plant.The machining object that in raw material, can also add other root that contains the natural plants of Flavonoid substances, stem, leaf, flower and fruit, seed.
Wherein, described enzymolysis of step B or fermentation specifically are to adopt yeast, corn bud powder or corn bud slurry to carry out fermentation process.Adopt enzyme to carry out enzymolysis processing.
The superiority of the bitter buckwheat foodstuff base material of the present invention is to adopt the preparatory gelatinization of microwave; The technology that combines with enzymolysis or fermentation; To increase health-care components such as biological flavone, chiro-inositol in the batching; Release and the raising that the helps health-care components back utilization rate of ingesting, adopt dry, pulverize numerous food or health food that the material of processing can have health-care efficacy as production.
The present invention also provides a kind of food, health food made from aspect buckwheat foods base-material, promptly adopts conventional, traditional food production process to make products such as noodles, biscuit, cake, saqima, oatmeal, fast food powder, beverage, buckwheat tea the buckwheat foods base-material.
The specific embodiment:
Embodiment 1
A, batching: take by weighing primary raw material: tartary buckwheat powder 80%, duck wheat malt flour 20%, mix be mixed even;
B, the preparatory gelatinization of microwave: the water of the adding 50～90% of will preparing burden carries out the preparatory gelatinization of microwave 5～10 minutes;
C, fermentation: add the dusty yeast of raw material weight 0.5%, add water, make material moisture about 50%, stir, process dough, at temperature 35-40 ℃, the condition bottom fermentation of humidity 60-70% 3.5 hours;
D, bitter buckwheat tea are made: with common flour stranding machine compressing tablet, press strip, dehydration shaping bakes the stir-fry Titian with frying pan to the material that taking-up ferments about 160 ℃ at normal temperatures, is cooled to room temperature and packs, the tartary-backwheat tea that makes under normal temperature, normal pressure;
Embodiment 2
A, batching: take by weighing primary raw material: tartary buckwheat powder 80%, buckwheat malt flour 20%, mix be mixed even;
B, the preparatory gelatinization of microwave: the water of the adding 50～90% of will preparing burden carries out the preparatory gelatinization of microwave 5～10 minutes;
C, fermentation: add the dusty yeast of raw material weight 0.5%%, add water, make material moisture about 50%, stir, process dough, put into container, at temperature 35-40 ℃, the condition bottom fermentation of humidity 60-70% 6 hours;
D, dry powder process: fermentate is carried out drying, pulverizing, process base-material;
E, duck wheat saqima are made: take by weighing Strong flour 35%, Gluten 10%, egg pulp 40%, preparation base-material 15% in proportion; Strong flour, Gluten, preparation base-material are mixed; The dry ferment of adding 0.1% mixes, and joins in the egg pulp of dismissing and processes dough, ferments 4 hours; Be pressed into thin slice with oodle maker, the dress thing of cutting into inch strips; Pouring bar into temperature is the fried 30-40min of refining in 145-155 ℃ the vegetable oil, is that syrup about 110 ℃ is mixed and is mixed evenly with the bar of fried system and temperature, and the shaping that frames up, stripping and slicing, cooling, packing make Tartary buckwheat saqima.
Embodiment 3
A, batching: take by weighing primary raw material: tartary buckwheat powder 80%, duck wheat seedling powder 20%, mix be mixed even;
B, the preparatory gelatinization of microwave: the water of the adding 50～90% of will preparing burden carries out the preparatory gelatinization of microwave 5～10 minutes;
C, enzymolysis: add enzyme preparations 0.1% such as cellulolytic enzyme, add water 3-5 water doubly, stir, put into container, enzymolysis is 3 hours under the condition of 45 ℃ of temperature;
D, bitter buckwheat drinking production: enzymolysis liquid is filtered, water with flavor enhancement allotment filtrate, sterilize, bottle, cooling etc. makes the duck wheat health drink.
The present invention adopts the preparatory gelatinization of microwave can effectively improve flavones in the batching etc. has the release of health-care components in product processing and drinking process, utilizes the efficient of raising enzymolysis or fermentation again; Adopt enzymolysis or fermentation process can combine to increase in the batching health-care components content such as chiro-inositol, release and the raising that the helps health-care components back utilization rate of ingesting, adopt dry, pulverize the material of processing and can have the numerous food of health-care efficacy as production.
Claims (6)
1. bitter buckwheat foodstuff base material is characterized in that: it be machining object with bitter buckwheat seed be primary raw material after the preparatory gelatinization of microwave, fermentation or enzymolysis are processed;
Its preparation method is following:
A, the preparatory gelatinization of microwave: add the water of raw material weight 50～90%, adopt microwave to carry out preparatory gelatinization;
B, enzymolysis or fermentation:
Add cellulolytic enzyme, add water 3-5 water doubly, enzymolysis is 3 hours under the condition of 45 ℃ of temperature; Or
Add yeast, at temperature 15-50 ℃, the condition bottom fermentation of humidity 60-90% 1-24 hour;
C, dry powder process: enzymolysis or fermentate are carried out drying, pulverizing, process bitter buckwheat foodstuff base material.
2. bitter buckwheat foodstuff base material according to claim 1 is characterized in that: the machining object that also adds other root that contains the natural plants of Flavonoid substances, stem, leaf, flower and fruit, seed in the raw material.
3. the preparation method of bitter buckwheat foodstuff base material is characterized in that: it be machining object with bitter buckwheat seed as primary raw material, after the preparatory gelatinization of microwave, fermentation or enzymolysis processing get final product;
Its preparation method is following:
A, the preparatory gelatinization of microwave: add the water of raw material weight 50～90%, adopt microwave to carry out preparatory gelatinization;
B, enzymolysis or fermentation:
Add cellulolytic enzyme, add water 3-5 water doubly, enzymolysis is 3 hours under the condition of 45 ℃ of temperature; Or
Add yeast, at temperature 15-50 ℃, the condition bottom fermentation of humidity 60-90% 1-24 hour;
C, dry powder process: enzymolysis or fermentate are carried out drying, pulverizing, process bitter buckwheat foodstuff base material.
4. the preparation method of bitter buckwheat foodstuff base material according to claim 3 is characterized in that: the said fermentation of step B is at temperature 25-40 ℃, the condition bottom fermentation of humidity 70-90% 4-6 hour.
5. bitter buckwheat food is characterized in that: it is to be raw material with claim 1 or 2 described bitter buckwheat foodstuff base materials, processes according to conventional method.
6. buckwheat health-care food is characterized in that: it is to be raw material with claim 1 or 2 described bitter buckwheat foodstuff base materials, processes according to conventional method.
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| CN2010102053240A CN101856126B (en) | 2010-06-22 | 2010-06-22 | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof |
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| CN101856126B true CN101856126B (en) | 2012-11-07 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696962A (en) * | 2012-06-12 | 2012-10-03 | 郑鉴忠 | Production method for buckwheat and rutin noodles |
| CN103947798B (en) * | 2014-04-14 | 2016-01-20 | 甘肃长征药业科技有限公司 | A kind of preparation method of the bitter buckwheat tea that ferments |
| CN110250417A (en) * | 2019-07-01 | 2019-09-20 | 成都郝尔斯生物科技有限公司 | For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material |
| CN110326788A (en) * | 2019-08-17 | 2019-10-15 | 哈尔滨工业大学 | A kind of bitter buckwheat d-chiro-inositol compound hypoglycemic tabletting and preparation method thereof |
| CN111096368A (en) * | 2019-12-17 | 2020-05-05 | 顾霆 | Method for splitting nutrient substances of soybean milk powder |
| CN116058496B (en) * | 2022-09-20 | 2024-04-05 | 河北龙河面业有限公司 | Composite tartary buckwheat instant tablet and production method thereof |
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