CN102228189A - Steamed bread rich in buckwheat flavonoids and production technology thereof - Google Patents
Steamed bread rich in buckwheat flavonoids and production technology thereof Download PDFInfo
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- CN102228189A CN102228189A CN2011101979468A CN201110197946A CN102228189A CN 102228189 A CN102228189 A CN 102228189A CN 2011101979468 A CN2011101979468 A CN 2011101979468A CN 201110197946 A CN201110197946 A CN 201110197946A CN 102228189 A CN102228189 A CN 102228189A
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- bitter buckwheat
- buckwheat
- steamed bun
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- flavone
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Abstract
The invention which belongs to the field of foods especially relates to a steamed bread which is rich in buckwheat flavonoids, and a production technology thereof. The steamed bread is produced from the following raw materials, by weight, 100 parts of medium-strength wheat flour, 10 to 40 parts of buckwheat flour, and 0.6 to 1.2 parts of yeast. The steamed bread rich in buckwheat flavonoids provided by the present invention has a high nutrition value, and allows disadvantages of buckwheat foods which are crude structures, bad taste and not easy acception of general consumers to be avoided when buckwheat is added into the steamed bread.
Description
Technical field
The invention belongs to field of food, particularly a kind of steamed bun and production technology thereof that is rich in bitter buckwheat flavone.
Background technology
Along with China's rapid development of economy, China resident neat of animal and grease group food Excessive Intake, and the cereal insufficiency of intake, food processing is crossed smart meticulous, environmental pollution is more serious in addition, caused the chronic diseases in China crowd to increase day by day, disease patients such as hypertension, diabetes, obesity, colorectal cancer, breast cancer increase fast.Chronic disease has become the biggest threat of China public nutrient health.
Current clinical medicine is observed and is shown, effects such as that duck wheat and goods thereof have is hypoglycemic, reducing blood lipid, urine glucose lowering and enhancing body immunity, be referred to as " three fall " health food, the Flavonoid substances Quercetin that this effect and bitter buckwheat are contained, compositions such as rutin are relevant.The flavone compound last a kind of nutrient that twentieth century is found of being known as, it is an important biological composition in the bitter buckwheat, gives bitter buckwheat numerous physiological functions.Wherein bitter buckwheat (hull buckwheat) flavones has obtained U.S.'s " state food and FAD " FDA authentication.Bitter buckwheat flavone has softening blood vessel, improves microcirculation, functions such as insulin peripheral action are refreshed oneself, strengthened to clearing heat and detoxicating, promoting blood circulation and removing blood stasis, removing toxic substances and promoting tissue regeneration, hypoglycemic, urine glucose lowering, reducing blood lipid, beneficial gas.If can develop very abundant plant resources, make full use of bitter buckwheat flavone with medical value, for uplifting the people's living standard, the quality of improving the people's livelihood has long-range meaning.
Because the consumption of China resident's cereal is for a long time all based on rice and wheat, formed with steamed bun, noodles and rice is the eating habit of staple food, bitter buckwheat intake seldom, even do not have, the limitation and the buckwheat particle that add bitter buckwheat plantation area are thicker, mouthfeel is poor, has restricted the development of bitter buckwheat product.
Summary of the invention
The object of the present invention is to provide a kind of steamed bun and production technology thereof that is rich in bitter buckwheat flavone, use to overcome present bitter buckwheat that particle when less and edible is thick, the present situation of mouthfeel difference in diet.
The technical solution used in the present invention is as follows:
A kind of steamed bun that is rich in bitter buckwheat flavone, described steamed bun is made by following raw materials in part by weight: 100 parts in middle gluten wheat powder, buckwheat powder 10-40 part and yeast 0.6-1.2 part.
When preparing, described steamed bun adds auxiliary material water 44-70 part.
Wherein said buckwheat powder for bitter buckwheat seed germination after 6-8 days drying and grinding get.
Concrete, bitter buckwheat seed was soaked in 30-40 ℃ the water 6-8 days, be dried to bitter buckwheat grain water content after sprouting below 15%, grind buckwheat powder.
Medium strength flour selects for use a long patent flour such as a special powder to get final product in the raw material; Yeast is selected for use and is promptly sent out active dry yeast or yeast cake.
The preparation method who is rich in the steamed bun of bitter buckwheat flavone is with described raw material and face, compressing tablet, moulding, proofs, steams, and is concrete, raw material added mix 8-12min in the dough mixing machine, with dough continuous compressing tablet 15-20 road on tablet press machine, cuts apart moulding then; It is after the proofing box of 80-90% proofs 40-50min, to steam the steamed bun that 20-30min must be rich in bitter buckwheat flavone that steamed bun base after the moulding is put into 38 ± 1 ℃ of temperature, relative humidity.
Bitter buckwheat flavone is the topmost composition of buckwheat polyphenol, is most important bioactivator in the buckwheat, and it is hypoglycemic, lipid-lowering effect is remarkable, can promote the microecological balance of human body, strengthens the resistance of health.The present invention selects in the bitter buckwheat seed germination process 6-8 days rudiment seed for use, before the general flavone content of employing spectrophotometry seed is found to germinate in germination process 2.3% has significantly increase, the total bitter buckwheat flavone content of bitter buckwheat rudiment seed reaches 5.7% during as the 7th day, has increased more than 2 times before germinateing.
The present invention is the food feature of staple food with the steamed bun in conjunction with China resident, controlling bitter buckwheat by science germinates to heighten the content of its bioactivator bitter buckwheat flavone, and use it for steamed bun production, thereby make steamed bun be rich in bitter buckwheat flavone, widen the application of bitter buckwheat in diet, promoted the nutritive value of steamed bun; Simultaneously, add steamed bun to after, solved that bitter buckwheat food configuration is thick, mouthfeel is poor, be difficult for the shortcoming for consumers in general's acceptance.
The specific embodiment
Below with specific embodiment technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto:
Embodiment 1
1) preparation of buckwheat powder
Bitter buckwheat germination technology: selected by bitter buckwheat seed, add operations such as water germination, drying, grinding and form.Adding water germination operation, the bitter buckwheat of the raw material after selected had been soaked in 30 ℃ the water 8 days, and reaching and sprout; Heated-air drying extremely bitter buckwheat grain water content is ground standby below 15%.
2) be rich in the production technology of bitter buckwheat flavone steamed bun: will mix 8min in 100 parts in middle gluten wheat powder, 44 parts in water, 10 parts of buckwheat powders, 0.6 part of adding dough mixing machine of yeast,, cut apart moulding then with dough compressing tablet 15 roads continuously on tablet press machine.Steamed bun base after the moulding is put into 38 ± 1 ℃ of temperature, relative humidity after the proofing box of 80-90% proofs 40min, steam 25min and make finished product.Total bitter buckwheat flavone content is 4.6 mg/g steamed buns (butt).
Embodiment 2
1) preparation of buckwheat powder
The bitter buckwheat of raw material after selected was soaked in 40 ℃ the water 6 days, and reaches and sprout; Other are with embodiment 1.
2) be rich in the production technology of bitter buckwheat flavone steamed bun: will mix 12min in 100 parts in middle gluten wheat powder, 70 parts in water, 40 parts of buckwheat powders, 1.2 parts of adding dough mixing machines of yeast,, cut apart moulding then with dough compressing tablet 20 roads continuously on tablet press machine.Steamed bun base after the moulding is put into 38 ± 1 ℃ of temperature, relative humidity after the proofing box of 80%-90% proofs 50min, steam 25min and make finished product.Total bitter buckwheat flavone content is 13.3 mg/g steamed buns (butt).
Embodiment 3
1) preparation of buckwheat powder
The bitter buckwheat of raw material after selected was soaked in 36 ℃ the water 7 days, and reaches and sprout; Other are with embodiment 1.
2) be rich in the production technology of bitter buckwheat flavone steamed bun: will mix 10min in 100 parts in middle gluten wheat powder, 55 parts in water, 20 parts of buckwheat powders, 1 part of adding dough mixing machine of yeast,, cut apart moulding then with dough compressing tablet 20 roads continuously on tablet press machine.Steamed bun base after the moulding is put into 38 ± 1 ℃ of temperature, relative humidity after the proofing box of 80%-90% proofs 45min, steam 25min and make finished product.Total bitter buckwheat flavone content is 8.5 mg/g steamed buns (butt).
Claims (6)
1. a steamed bun that is rich in bitter buckwheat flavone is characterized in that, described steamed bun is made by following raw materials in part by weight: 100 parts in middle gluten wheat powder, buckwheat powder 10-40 part and yeast 0.6-1.2 part.
2. the steamed bun that is rich in bitter buckwheat flavone as claimed in claim 1 is characterized in that, described buckwheat powder for bitter buckwheat seed germination after 6-8 days drying and grinding get.
3. the steamed bun that is rich in bitter buckwheat flavone as claimed in claim 2 is characterized in that, described buckwheat powder for bitter buckwheat seed germinateed 7 days after drying and grinding get.
4. as the described steamed bun that is rich in bitter buckwheat flavone of one of claim 1-3, it is characterized in that, add auxiliary material water 44-70 part when described steamed bun prepares.
5. claim 1 or the 2 described preparation methods that are rich in the steamed bun of bitter buckwheat flavone, comprise described raw material and face, compressing tablet, moulding, proof, steam, it is characterized in that, buckwheat powder in the described raw material is made by laxative remedy: bitter buckwheat seed was soaked in 30-40 ℃ the water 6-8 days, be dried to bitter buckwheat grain water content after sprouting below 15%, grind buckwheat powder.
6. the preparation method who is rich in the steamed bun of bitter buckwheat flavone as claimed in claim 5 is characterized in that, raw material is added mix 8-12min in the dough mixing machine, with dough continuous compressing tablet 15-20 road on tablet press machine, cuts apart moulding then; It is after the proofing box of 80-90% proofs 40-50min, to steam the steamed bun that 20-30min must be rich in bitter buckwheat flavone that steamed bun base after the moulding is put into 38 ± 1 ℃ of temperature, relative humidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101979468A CN102228189A (en) | 2011-07-15 | 2011-07-15 | Steamed bread rich in buckwheat flavonoids and production technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101979468A CN102228189A (en) | 2011-07-15 | 2011-07-15 | Steamed bread rich in buckwheat flavonoids and production technology thereof |
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| CN102228189A true CN102228189A (en) | 2011-11-02 |
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| CN2011101979468A Pending CN102228189A (en) | 2011-07-15 | 2011-07-15 | Steamed bread rich in buckwheat flavonoids and production technology thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082185A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread |
| CN105685804A (en) * | 2016-01-28 | 2016-06-22 | 河南兴泰科技实业有限公司 | Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material |
| CN105767881A (en) * | 2016-03-31 | 2016-07-20 | 山西龙荞生物科技有限公司 | Buckwheat floral leaf powder steamed bun |
| CN105831587A (en) * | 2016-04-27 | 2016-08-10 | 成都宝维控糖食品有限公司 | Sugar-control tartary buckwheat steamed bread and preparing method |
| CN108201060A (en) * | 2018-03-23 | 2018-06-26 | 山东省农业科学院农产品研究所 | A kind of low GI functions noodles and preparation method thereof |
| CN113068801A (en) * | 2021-05-07 | 2021-07-06 | 西昌市正中食品有限公司 | Tartary buckwheat sprout whole plant fresh wet noodle and preparation method thereof |
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| CN101053383A (en) * | 2007-06-07 | 2007-10-17 | 刘文颖 | Producing method for spirulina buckwheat steamer slice |
| CN101331925A (en) * | 2007-06-29 | 2008-12-31 | 熊成明 | Novel compound nutrient noodle |
| CN101731300A (en) * | 2009-12-14 | 2010-06-16 | 上海应用技术学院 | Tartary buckwheat germ biscuit and preparation method thereof |
-
2011
- 2011-07-15 CN CN2011101979468A patent/CN102228189A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053383A (en) * | 2007-06-07 | 2007-10-17 | 刘文颖 | Producing method for spirulina buckwheat steamer slice |
| CN101331925A (en) * | 2007-06-29 | 2008-12-31 | 熊成明 | Novel compound nutrient noodle |
| CN101731300A (en) * | 2009-12-14 | 2010-06-16 | 上海应用技术学院 | Tartary buckwheat germ biscuit and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082185A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread |
| CN105685804A (en) * | 2016-01-28 | 2016-06-22 | 河南兴泰科技实业有限公司 | Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material |
| CN105685804B (en) * | 2016-01-28 | 2019-07-05 | 河南兴泰科技实业有限公司 | A kind of food ingredient and long shelf-life sealed package steamed bun made of it |
| CN105767881A (en) * | 2016-03-31 | 2016-07-20 | 山西龙荞生物科技有限公司 | Buckwheat floral leaf powder steamed bun |
| CN105831587A (en) * | 2016-04-27 | 2016-08-10 | 成都宝维控糖食品有限公司 | Sugar-control tartary buckwheat steamed bread and preparing method |
| CN108201060A (en) * | 2018-03-23 | 2018-06-26 | 山东省农业科学院农产品研究所 | A kind of low GI functions noodles and preparation method thereof |
| CN113068801A (en) * | 2021-05-07 | 2021-07-06 | 西昌市正中食品有限公司 | Tartary buckwheat sprout whole plant fresh wet noodle and preparation method thereof |
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Application publication date: 20111102 |