CN101912091B - Whole-grain sweet buckwheat and processing technology thereof - Google Patents
Whole-grain sweet buckwheat and processing technology thereof Download PDFInfo
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- CN101912091B CN101912091B CN201010248347XA CN201010248347A CN101912091B CN 101912091 B CN101912091 B CN 101912091B CN 201010248347X A CN201010248347X A CN 201010248347XA CN 201010248347 A CN201010248347 A CN 201010248347A CN 101912091 B CN101912091 B CN 101912091B
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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 including glume, embryo and endosperm of the kernels. The machining process includes: putting un-cooked sweet buckwheat with shells into a closed container, suddenly opening for decompression after heating and compressing, the grains spraying and exposing, the cracked glume after spray and explosion being attached on the surface of rice flowers, simultaneously finishing puffing, curing and shelling processes, then pressing the husked grains into oatmeal, and pressing and attaching glume bran speck patterns on the oatmeal. 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, i.e. 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 also contains the unexistent chlorophyll of other cereals, vitamin p-rutin generally higher than rice, wheat and maize.For the balance the body function, 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 on market, supply falls short of demand., buckwheat foods still exists nutrient loss greatly and the single problem of edible way.And these two problems to be all the processing method that falls behind and traditional edible way cause.At first, existing buckwheat process technique is mainly that buckwheat is worn into flour.In this process, the outer nutrient loss of buckwheat reality is very large.Studies show that, the nutritional labeling of buckwheat is distributed in the real skin of son more, and content successively decreases from outside to inside, the clever skin of thin layer between buckwheat cot and seed benevolence especially, and nutritive value is higher.Therefore, buckwheat process more should be paid attention to the theory of " full cereal " " full nutrition ", the edible parts such as wheat bran, plumule and endosperm is all kept as far as possible., this difficulty concerning buckwheat is very large.The real outside of buckwheat is surrounded by hard prismatic shell, is difficult to especially remove.Adopt at present water loggings to soften more and roll the techniques of shelling, the control difficulty is very large, and gently decortication is unclean, affects taste, and heavy 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 very little, is mainly to make wheaten food or choose a small amount of complete seed benevolence that to fire rice edible for people 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 to be convenient to especially store the instant oatmeal that carries., the instant product of buckwheat is very deficient at present, can not meet the demand in market.Though in recent years there is bitter buckwheat to make the report of instant oatmeal, the sweet buckwheat that occupies larger proportion in buckwheat production has no report.Yet, in the process of existing buck wheat meal, 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 buck wheat meal technique 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, and wherein the loss of rutin reaches more than 10%, does not meet the requirement of " full nutrition ".In addition, have multiple buckwheat foods all to add food or the flavouring of other kinds on market, the natural flavour mountaineous and nutrient content of buckwheat all is difficult to guarantee, even 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 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 refers to 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, remove suddenly pressure after the heating pressurization, make the seed spray quick-fried, complete simultaneously expanded, slaking and shelling process, then the seed that will shell is pressed into oatmeal.
The quick-fried puffing process of said spray, through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, the air flow 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 technique of said spray, through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, at the air flow 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 technique of said spray, through clearing up, wash, be dried to normal water content the sweet buckwheat of band shell, at the air flow 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: be raw material owing to adopting single sweet buckwheat, 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 the edible part of buckwheat seed and the buck wheat piece of whole nutritional labelings.Once the different cultivars of sweet buckwheat and different processing methods are carried out a large amount of contrast experiments in development process, obtained a large amount of experimental datas and multiple practicable technical scheme.The below only introduces a kind of preferred embodiment:
The concrete technology 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: with the sweet buckwheat special stone wheat washer that goes of packing into, carry out the short time and wash at a high speed.Reach the time and intensity of the setting parameters such as the sinking speed washing in water according to proportion, size, the shape of wheat and sandstone, utilize dissolving and the flushing action of water, isolate stone and harmful wheat and other impurity, particularly for the fine impurity such as dust silt particle that are attached to the wheat surface, good removing effect is arranged.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 air flow puffing machine tank, closed entrance, the heating pressurization reaches 1.3-1.6Mpa through 15 minutes pressure, and pressure reached 1.5Mpa in preferred 15 minutes.Suddenly open the tank 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 4 times of left and right, 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 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 raw material and the product of enough samples, successively detect, the data obtained is processed by statistics, before and after proof processing, every nutrient difference is very little, particularly before significant index vitamin p-rutin processing, average content is 0.15%, is 0.141% after processing, only reduces by 6%.In order to describe the problem, the below exemplifies the average index that detects before and after the sweet buckwheat processing of representational one-period.
Detect the index table of comparisons before and after table 1 processing
Laboratory sample is produced sweet buckwheat by south, Tongliao, Inner Mongolia city.Upper table explanation, non-evaporating bulking process is less than the nutrient loss of bulking process after steaming.
Claims (1)
1. whole-grain sweet buckwheat processing technology, it is characterized in that: this oatmeal is real by sweet buckwheat that shells, the clever skin, plumule and the endosperm that comprise the son reality are made, its processing technology is: the closed container of packing into without the sweet buckwheat of band shell of shortening, open pressure release after the heating pressurization suddenly, make the seed spray quick-fried, spray division grain husk skin after quick-fried and be attached to the popped rice surface, complete simultaneously expanded, slaking and shelling process, the seed that will shell again is pressed into oatmeal, press the pattern of attached clever skin bran star on oatmeal, the concrete technology step is as follows:
Cleaning: the employing grain cleaning sieve is removed leaf, chaff shell, dust, sandstone and the flat grain foreign material that comprise in sweet buckwheat, and it is assorted clearly, destone rate reaches more than 95%;
Wash wheat: with the sweet buckwheat special stone wheat washer that goes of packing into, carry out the short time and wash at a high speed, isolate stone and harmful wheat and other impurity;
Oven dry: the sweet buckwheat through washing is adopted natural drying drying or low-heat airflow oven dry, reach the normal water content of buckwheat;
spray quick-fried: dry buckwheat is sent in the air flow puffing machine tank, close entrance, the heating pressurization, 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%, perhaps 8 minutes internal pressures reach 1.-1.2Mpa, suddenly pressure release spray is quick-fried, make real expanded 3.5 times of son, cot separates more than 95%, perhaps reach 1.3-1.6Mpa through 12-15 minute pressure, suddenly pressure release spray is quick-fried, the buckwheat grain that sprays after quick-fried becomes the popped rice shape, volume increases to 4 times, the cot separation reaches more than 98%, the shelling poor effect seed regain he with or return expanded,
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;
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;
Allotment, oven dry: make oatmeal moisture＜12%;
Packing: product is carried out quality inspection, comprise organoleptic indicator, Micro biological Tests, certified products are packed under sterilization, air cleaning condition.
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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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| CN101912091B true CN101912091B (en) | 2013-06-26 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103141773B (en) * | 2013-03-29 | 2015-03-25 | 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 |
| CN116210854A (en) * | 2019-11-15 | 2023-06-06 | 内蒙古和兴利食品股份有限公司 | Baking method after tabletting of buckwheat flour and processing technology of buckwheat slices |
Citations (6)
| 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 |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366482B (en) * | 2008-09-28 | 2011-06-22 | 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 |
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Patent Citations (6)
| 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 |
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