CN101912091A - Whole-grain sweet buckwheat and processing technology thereof - Google Patents
Whole-grain sweet buckwheat and processing technology thereof Download PDFInfo
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- CN101912091A CN101912091A CN201010248347XA CN201010248347A CN101912091A CN 101912091 A CN101912091 A CN 101912091A CN 201010248347X A CN201010248347X A CN 201010248347XA CN 201010248347 A CN201010248347 A CN 201010248347A CN 101912091 A CN101912091 A CN 101912091A
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Abstract
The invention relates to nutrition healthcare food and a production method thereof, in particular to whole-grain sweet buckwheat and a processing technology thereof, which is characterized in that the buckwheat is prepared from husked sweet buckwheat kernels by adopting a process of direct expanding and tabletting without crushing and steaming. The invention has the following beneficial effects: the obtained buckwheat reserves all tissues and nutrient components as much as possible except the hulls of buckwheat kernels, reduces processing steps, lowers energy consumption, lowers cost and obtains unexpected effects of thoroughly separating hulls and completely preserving skin; and the buckwheat has pure taste, complete nutrients, less than 8% of processing loss of rutin, remarkably enhanced healthcare effect and considerable market prospect.
Description
Technical field
The present invention relates to a kind of nutritional health food and production method, promptly a kind of whole-grain sweet buckwheat and processing technology thereof.
Background technology
Buckwheat is the function nutrition food of generally acknowledging, is rich in protein, fat, vitamin and trace element, and content generally is higher than rice, wheat and corn, also contains the unexistent chlorophyll of other cereals, vitamin p-rutin.For regulating function of human body, strengthen disease-resistant mechanism, particularly prevent and treat cardiovascular and cerebrovascular disease, all have important effect.Therefore, buckwheat foods in recent years sells well very much, and at home and abroad supply falls short of demand on the market., buckwheat foods still exists the big and single problem of edible way of nutrient loss.And these two problems all to be the processing method that falls behind and traditional edible way cause.At first, existing buckwheat processing technology mainly is that buckwheat is worn into flour.In this process, the outer nutrient loss of buckwheat reality is very big.Studies show that the nutritional labeling of buckwheat is distributed in the real skin of son more, content successively decreases from outside to inside, the very thin clever skin of one deck between buckwheat cot and the seed benevolence especially, and nutritive value is higher.Therefore, buckwheat processing more should be paid attention to the theory of " full cereal " " full nutrition ", edible parts such as wheat bran, plumule and endosperm is all kept as far as possible., this difficulty concerning buckwheat is very big.The real outside of buckwheat is surrounded by hard prismatic shell, is difficult to especially remove.Adopt water loggings to soften more at present and roll the technologies of shelling, it is very big to control difficulty, and gently then decortication is unclean, influences taste, and heavy then damage is sub real, and not only clever skin can not keep, even seed benevolence also will be worn.Secondly, the edible way of buckwheat mainly is to make wheaten food or choose a small amount of complete seed benevolence that to fire rice edible for people very little at present.Along with expanding economy, people's rhythm of life is constantly accelerated, and diet style also changes thereupon, is starved of the instant food through the industrialization shortening, need be convenient to store the instant oatmeal that carries especially., the instant product of buckwheat is very deficient at present, does not satisfy the demand in market.Though there is bitter buckwheat to make the report of instant oatmeal in recent years, the sweet buckwheat that occupies larger proportion in buckwheat production does not appear in the newspapers.Yet, in the process of existing duck wheat sheet, adopting the flour mould pressing process more, the problem of the damaged and nutrient loss of wheat is still very outstanding, does not reach the standard of " full cereal " or " full nutrition ".Once had in the duck wheat blade technolgy document without the report of powder process with the seed compressing tablet, but need to carry out that high temperature steams and high temperature puffing, steaming time reaches 20 minutes, pressure reaches 7 atmospheric pressure, heating for multiple times, many nutrients are damaged, wherein rutin with a toll of more than 10%, do not meet the requirement of " full nutrition ".In addition, have multiple buckwheat foods all to add the food or the flavouring of other kinds on the market, the natural flavour mountaineous and nutrient content of buckwheat all is difficult to guarantee, in addition cause mix the genuine with the fictitious, consequence hard to tell whether it is true or false.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can keep the whole edible parts of buckwheat seed except that the shell skin, comprise clever skin, seed benevolence, and the sweet buckwheat of pure taste.
Another object of the present invention is: provide a kind of procedure of processing few, high-temperature time is short, the buck wheat piece processing technology that nutritive loss is few.
Above-mentioned purpose is realized by following technical scheme: a kind of whole-grain sweet buckwheat is provided, is characterized in: this oatmeal is by real the making of sweet buckwheat of removing the shell skin.
The real sub real particle that is meant except seed coat of buckwheat of said buckwheat comprises clever skin, plumule and endosperm that son is real.
A kind of processing technology of whole-grain sweet buckwheat, be characterized in: the closed container of packing into without the sweet buckwheat of band shell of shortening, heating pressurization back is removed pressure suddenly, makes the seed spray quick-fried, finish expanded, slaking and shelling process simultaneously, the seed that will shell again is pressed into oatmeal.
The quick-fried puffing process of said spray, be through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, the airflow puffing machine of packing into, close the heating pressurization, internal pressure reached 0.3-0.5Mpa in 2 minutes, and the spray of pressure release suddenly is quick-fried, made son real expanded more than 3 times, cot separates more than 90%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
The quick-fried technology of said spray, be through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, at the airflow puffing machine of packing into, close the heating pressurization, internal pressure reached 1.-1.2Mpa in 8 minutes, and the spray of pressure release suddenly is quick-fried, made real expanded 3.5 times of son, cot separates more than 95%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
The quick-fried technology of said spray, be through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, at the airflow puffing machine of packing into, close the heating pressurization, internal pressure reached 1.3-1.5Mpa in 12-15 minute, and the spray of pressure release suddenly is quick-fried, made real expanded 4 times of son, cot separates more than 98%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
The invention has the beneficial effects as follows: owing to adopt single sweet buckwheat is raw material, and without pulverizing, need not steam, direct expanded compressing tablet, both reduce procedure of processing, reduced energy consumption, compressed cost, received that also cot separates thorough, clever skin and keeps intact windfall effect, made oatmeal pure taste, nutrient is complete, and its rutin content loss is less than 8%, health-care effect significantly strengthens, and market prospects are very considerable.
The specific embodiment
The total design of the present invention is the non-evaporating expanded tablet forming technique of employing, makes a kind of as far as possible the reservation except that the edible part of buckwheat seed and the buck wheat piece of whole nutritional labelings.Once the different cultivars to sweet buckwheat has been carried out a large amount of contrast experiments with different processing methods in development process, has obtained great deal of experiment data and multiple practicable technical scheme.Only introduce a kind of preferred embodiment below:
Concrete processing step is as follows:
1, cleaning: adopt the foreign material such as leaf, chaff shell, dust, sandstone and flat grain in the sweet buckwheat of grain cleaning sieve removing, it is assorted clearly, destone rate reaches more than 95%.For cleanliness factor buckwheat up to standard, this operation can be exempted from.
2, wash wheat:, carry out the short time and wash at a high speed with the sweet buckwheat special stone wheat washer that goes of packing into.Set the time and intensity of washing according to proportion, size, shape and the parameters such as sinking speed in water of wheat and sandstone, utilize the dissolving and the flushing action of water, isolate stone and harmful wheat and other impurity, particularly good removing effect is arranged for fine impurity such as dust silt particle attached to the wheat surface.For cleanliness factor buckwheat up to standard, this operation can be exempted from.
3, oven dry: the sweet buckwheat through washing is adopted natural drying drying or low-heat airflow oven dry.Can use existing grain drying device, reach the normal water content of buckwheat and get final product.For cleanliness factor buckwheat up to standard, this operation can be exempted from.
4, spray is quick-fried: dry figure buckwheat is sent in the airflow puffing machine jar, closed inlet, the heating pressurization reaches 1.3-1.6Mpa through 15 minutes pressure, and pressure reached 1.5Mpa in preferred 15 minutes.Suddenly open a jar door, the pressure release spray is quick-fried.The buckwheat grain that sprays after quick-fried becomes the popped rice shape, and volume increases to about 4 times, and cot separates and reaches more than 98%.The seed of only a few shelling poor effect recoverable he with or return expanded.Spraying the visible outside clever scytoblastema of popped rice naked eyes after quick-fried, this is complete, and division is attached to the popped rice surface.
5, sorting: screen out buckwheat shell and the quick-fried not good grain of spray with screening machine, leave and take high-quality buckwheat popped rice.
6, compressing tablet: with the sorting popped rice rotary tablet machine of packing into, be pressed into thick 1mm, error is no more than the thin slice of 0.3mm, and clever skin bran star presses the pattern that is attached on the oatmeal to may be seen indistinctly.
7, allotment, oven dry: make oatmeal moisture＜12%.
8, packing: product is carried out quality inspection, comprise organoleptic indicator, Micro biological Tests, certified products are packed under sterilization, air cleaning condition.
Detect: extract the raw material and the product of enough samples, successively detect, the gained data are handled by statistics, every nutrient index difference is very little before and after the proof processing, average content is 0.15% before the particularly significant index vitamin p-rutin processing, is 0.141% after the processing, only reduces by 6%.In order to say something, exemplify the average index that detects before and after the sweet buckwheat processing of representational one-period below.
Detect the index table of comparisons before and after table 1 processing
Laboratory sample is produced sweet buckwheat by south, Tongliao, Inner Mongolia city.Last table explanation, non-evaporating bulking process is littler than the nutrient loss that steams the back bulking process.
Claims (6)
1. whole-grain sweet buckwheat is characterized in that: this oatmeal is by real the making of sweet buckwheat of shelling.
2. whole-grain sweet buckwheat according to claim 1 is characterized in that: the real sub real particle that is meant except sweet seed coat of buckwheat of said sweet buckwheat comprises clever skin, plumule and endosperm that son is real.
3. the processing technology of a whole-grain sweet buckwheat, it is characterized in that: the closed container of packing into without the sweet buckwheat of band shell of shortening, heating pressurization back is opened pressure release suddenly, makes the seed spray quick-fried, finish expanded, slaking and shelling process simultaneously, the seed that will shell again is pressed into oatmeal.
4. the processing technology of full cereal figure buck wheat piece according to claim 3, it is characterized in that: the quick-fried puffing process of said spray, be through clearing up, wash, be dried to normal water content band shell buckwheat, the airflow puffing machine of packing into cuts out the heating pressurization, and internal pressure reached 0.3-0.5Mpa in 2 minutes, suddenly pressure release spray is quick-fried, make son real expanded more than 3 times, cot separates more than 90%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
5. the processing technology of whole-grain sweet buckwheat according to claim 3, it is characterized in that: the quick-fried technology of said spray, be through clearing up, wash, be dried to normal water content band shell buckwheat, at the airflow puffing machine of packing into, close the heating pressurization, internal pressure reached 1.-1.2Mpa in 8 minutes, suddenly pressure release spray is quick-fried, make real expanded 3.5 times of son, cot separates more than 95%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
6. the processing technology of whole-grain sweet buckwheat according to claim 3, it is characterized in that: the quick-fried technology of said spray, be through clearing up, wash, be dried to normal water content band shell buckwheat, at the airflow puffing machine of packing into, close the heating pressurization, internal pressure reached 1.3-1.5Mpa in 12-15 minute, suddenly pressure release spray is quick-fried, make real expanded 4 times of son, cot separates more than 98%, and the seed that the collection cot separates fully enters the thin slice that rotary pelleting machine is pressed into 0.9-1.2mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010248347XA CN101912091B (en) | 2010-08-09 | 2010-08-09 | Whole-grain sweet buckwheat and processing technology thereof |
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| CN201010248347XA CN101912091B (en) | 2010-08-09 | 2010-08-09 | Whole-grain sweet buckwheat and processing technology thereof |
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| CN101912091A true CN101912091A (en) | 2010-12-15 |
| CN101912091B CN101912091B (en) | 2013-06-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141773A (en) * | 2013-03-29 | 2013-06-12 | 山西龙荞生物科技有限公司 | Preparation method of fagopyrum tararicum oatmeal |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN106578941A (en) * | 2016-11-30 | 2017-04-26 | 水城县三高荞麦食品有限公司 | Method for producing tartary buckwheat flakes |
| CN112806530A (en) * | 2019-11-15 | 2021-05-18 | 内蒙古和兴利食品股份有限公司 | Buckwheat slice processing technology |
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| CN1043866A (en) * | 1989-11-18 | 1990-07-18 | 呼和浩特市粮油科学研究所 | Expansion buckwheat vermicelli producting technology |
| CN1141132A (en) * | 1995-07-22 | 1997-01-29 | 纪宏城 | Health-care buckwheat fast food |
| CN1266634A (en) * | 1998-12-08 | 2000-09-20 | 优质食品有限公司 | Puffed grain cake |
| CN1473498A (en) * | 2003-07-16 | 2004-02-11 | 王永强 | Method for preparing steamed buck wheat meal |
| CN1513355A (en) * | 2003-07-10 | 2004-07-21 | 郝虎龙 | Instant duck wheet seeds, and its prodn. method |
| CN1732792A (en) * | 2005-06-24 | 2006-02-15 | 四川大学 | Method for preparing ultra-fine edible buckwheat protein powder |
| CN101366482A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院农产品综合利用研究所 | Method for improving efficacy active component in buck wheat |
-
2010
- 2010-08-09 CN CN201010248347XA patent/CN101912091B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043866A (en) * | 1989-11-18 | 1990-07-18 | 呼和浩特市粮油科学研究所 | Expansion buckwheat vermicelli producting technology |
| CN1141132A (en) * | 1995-07-22 | 1997-01-29 | 纪宏城 | Health-care buckwheat fast food |
| CN1266634A (en) * | 1998-12-08 | 2000-09-20 | 优质食品有限公司 | Puffed grain cake |
| CN1513355A (en) * | 2003-07-10 | 2004-07-21 | 郝虎龙 | Instant duck wheet seeds, and its prodn. method |
| CN1473498A (en) * | 2003-07-16 | 2004-02-11 | 王永强 | Method for preparing steamed buck wheat meal |
| CN1732792A (en) * | 2005-06-24 | 2006-02-15 | 四川大学 | Method for preparing ultra-fine edible buckwheat protein powder |
| CN101366482A (en) * | 2008-09-28 | 2009-02-18 | 山西省农业科学院农产品综合利用研究所 | Method for improving efficacy active component in buck wheat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141773A (en) * | 2013-03-29 | 2013-06-12 | 山西龙荞生物科技有限公司 | Preparation method of fagopyrum tararicum oatmeal |
| CN104413358A (en) * | 2013-08-27 | 2015-03-18 | 贝尔香精香料（上海）有限公司 | Composite nutritional oatmeal and preparation method thereof |
| CN106578941A (en) * | 2016-11-30 | 2017-04-26 | 水城县三高荞麦食品有限公司 | Method for producing tartary buckwheat flakes |
| CN112806530A (en) * | 2019-11-15 | 2021-05-18 | 内蒙古和兴利食品股份有限公司 | Buckwheat slice processing technology |
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| CN101912091B (en) | 2013-06-26 |
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Granted publication date: 20130626 Termination date: 20160809 |