CN102697036A

CN102697036A - Fruit/vegetable nutritive buckwheat powder and preparation method thereof

Info

Publication number: CN102697036A
Application number: CN2012101384048A
Authority: CN
Inventors: 王桂琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-05-08
Filing date: 2012-05-08
Publication date: 2012-10-03
Anticipated expiration: 2032-05-08
Also published as: CN102697036B

Abstract

The invention discloses fruit/vegetable nutritive buckwheat powder and a preparation method thereof. The method mainly comprises the following steps of: firstly performing pretreatment of buckwheat, wheat germ, fruit and vegetable; then uniformly mixing the pretreatment product with the refined salt, edible alkali, water and food gum in certain parts by weight; and finally performing low-temperature low-humidity drying and the like to obtain the fruit/vegetable nutritive buckwheat powder. Through the invention, the produced fruit/vegetable buckwheat flour basically maintains the original features of color and nutrition of the fruit and vegetable; the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and brightness, and is natural food well received by people; moreover, the product has good mouthfeel and rich nutrition, and the unsatisfactory taste of the traditional food for diabetics is changed; and a kind of stable food flour integrating excellent nutrition, mouthfeel and color and brightness is provided for the diabetics.

Description

A kind of fruit vegetable nutrient buckwheat and preparation method thereof

Technical field

The present invention relates to a kind of fruit vegetable nutrient buckwheat and preparation method thereof, be specifically related to a kind of nutritious buck wheat powder producing method that any pigment can keep the fruit color and luster that do not add, belong to food processing field.

Background technology

Along with expanding economy, people's living standard is increasingly high, and increasing people has suffered from diabetes simultaneously, and thereupon, the dieletic foodstuff that the various diabetes patients of aiming at produce continues to bring out, and wherein is that the flour of major ingredient is reasonable food with the buckwheat.

Fruit not only is rich in water-soluble and liposoluble vitamin; And contain abundant carotenoid, flavone compound; These compositions are favourable people's health all, and simultaneously, the output of fruit is high, easy plants, is easy to get; And contain rich in protein, carbohydrate in the buckwheat flour, fruit is applied to can realize in the buckwheat production that nutrient is complementary.

Because machining accuracy is higher, a lot of vitamins run off in the Buckwheat flour, cause the vitamin content in the flour extremely low; The Along with people's growth in the living standard, to the nutrition of flour, taste require increasingly high, simultaneously; In the fruit flour production process, be prone to cause the fruit variable color, qualities such as sense organ, local flavor descend; Though add color stabilizer or pigment, the variation of chain of command part color and luster effectively, the interpolation of chemical reagent; Not only destroy the original local flavor of fruit flour, improve production cost, and possibly cause unsafe factor to produce.

Summary of the invention

Deficiency and defective to above-mentioned fruit vegetable nutrient buckwheat production existence; The object of the present invention is to provide a kind of fruit vegetable nutrient buckwheat and preparation method thereof; On the basis of original production technology, through changing the traditional processing of fruit homogenate, premixed technology and drying means, on the basis of not using pigment and color stabilizer; Make the fruit vegetable nutrient buckwheat of production can keep natural color and luster, local flavor, improve the health performance and the organoleptic quality of fruit flour.

The present invention adopts following technical scheme to achieve these goals:

A kind of fruit vegetable nutrient buckwheat is characterized in that, is processed by the raw material of following weight portion: buckwheat 40-60, wheat embryo 20-30, fruit and vegetable materials 20-30, glutinous rice flour 10-20, salt is an amount of, dietary alkali is an amount of, edible glue is an amount of, and water is an amount of.

Described fruit vegetable nutrient buckwheat is characterized in that: described fruits and vegetables are selected from least a fruit and a kind of vegetable portions thing in Huang Tao, pineapple, hawthorn, pineapple, grape, pawpaw, apple, bright jujube, "Hami" melon, muskmelon, celery, the carrot.

The preparation method of described fruit vegetable nutrient buckwheat is characterized in that may further comprise the steps:

(1) takes fresh fruit of vegetables, put into boiling water blanching 3-5min, behind the control water, take by weighing fruits and vegetables, squeeze the juice, cross 16 purposes sieve, obtain Juice by constitutive material;

(2) buckwheat and wheat embryo are cleaned, and the time 32-38 of wheat wetting hour, make water content 15.5-15.8%, then buckwheat and wheat embryo to be dried, sterilized, abrasive dust is crossed the 60-120 sieve;

(3) Juice of step (1) is added in buckwheat and wheat embryo, the glutinous rice flour of certain part by weight; Behind the premixed 5-10min; Add an amount of water, refined salt, dietary alkali and edible glue; Earlier under the speed of 90-100rpm/min, mix 4-5min, under 115-125rpm/min speed, mix 8-12min again, obtain premix;

(4) above-mentioned premix is joined in the dried machine of cryogenic freezing, adopt freeze-drying dry;

(5) material of above-mentioned drying is pulverized again, made the fruit vegetable nutrient buckwheat.

Beneficial effect of the present invention:

That the present invention adopts is cheap and easy to get, vitamin and the abundant fruit of carotenoid content; Nutritional labeling is high; Directly add in the Buckwheat flour and be used to produce the fruit Buckwheat flour, do not add any pigment and color stabilizer in the production, through preliminary treatment and adjusting process parameter; Make the Buckwheat flour of producing to keep original color and luster and local flavor basically, for the diabetes patient provides a kind of nutritious, mouthfeel and all good Buckwheat flour of color and luster.

The specific embodiment

Embodiment 1:Yellow peach nutritious buck wheat flour, the unit of weight kg of the constitutive material during its preparation is: buckwheat 50, wheat embryo 25, yellow peach raw material 12, carrot 13, glutinous rice flour 20, salt 2.5, dietary alkali 0.4, edible glue 0.3, water is an amount of.

The preparation method of yellow peach nutritious buck wheat flour may further comprise the steps:

(1) takes new cadmium yellow peach 12kg, carrot 13 kg, put into boiling water blanching 3-5min, behind the control water, squeeze the juice, cross 16 purposes sieve, obtain Juice with salt;

(3) Juice with step (1) adds in the buckwheat and wheat embryo of certain part by weight; Behind the premixed 5-10min; The weight portion of pressing constitutive material adds water, refined salt, dietary alkali and edible glue; Earlier under the speed of 90-100rpm/min, mix 4-5min, under 115-125rpm/min speed, mix 8-12min again, obtain compound;

(4) low temperature and low humidity dried: the humidity of phase I: 90-91% and 28-30 ℃ temperature; The humidity of second stage: 80-85% and 35-38 ℃ temperature; The humidity of phase III: 55-60% and 38-40 ℃ temperature; The humidity of stage: 45-50% and 30-35 ℃ temperature.

Embodiment 2:Pawpaw celery nutritious buck wheat flour, the unit of weight kg of the constitutive material in its when preparation is: buckwheat 50, wheat embryo 25, pawpaw raw material 12, celery 13, glutinous rice flour 20, salt 2.5, dietary alkali 0.4, edible glue 0.3, water are an amount of.

The preparation method of pawpaw celery nutritious buck wheat flour may further comprise the steps:

(1) takes fresh pawpaw 12kg, celery 13 kg, put into boiling water blanching 3-5min, behind the control water, shred, squeeze the juice, cross 16 purposes sieve, obtain Juice with salt;

Embodiment 3:Apple nutritious buck wheat flour; The weight of the constitutive material during its preparation does; The raw material units: buckwheat 50, wheat embryo 25, apple raw material 5, "Hami" melon 5, balsam pear 5, pumpkin 6, water spinach 6, glutinous rice flour 20, salt 2.5, dietary alkali 0.4, edible glue 0.3, water is an amount of.

The preparation method of apple nutritious buck wheat flour may further comprise the steps:

(1) puts into boiling water blanching 3-5min by formula rate harvesting fresh apple, "Hami" melon, balsam pear, pumpkin, water spinach, behind the control water, squeeze the juice, cross 16 purposes sieve, obtain Juice with salt;

Then wheat and wheat embryo are dried, sterilized, abrasive dust is crossed the 60-120 sieve;

(3) cider with step (1) adds in the wheat and wheat embryo of certain part by weight; Behind the premixed 5-10min; The weight portion of pressing constitutive material adds water, refined salt, dietary alkali and edible glue; Earlier under the speed of 90-100rpm/min, mix 4-5min, under 115-125rpm/min speed, mix 8-12min again, obtain compound;

Embodiment 4:Bright jujube nutritious buck wheat flour, the unit of weight kg of the constitutive material during its preparation is: buckwheat 50, wheat embryo 25, bright jujube raw material 12, celery 13, yam flour 10, glutinous rice flour 20, salt 2.5, dietary alkali 0.4, edible glue 0.3, water are an amount of.

The preparation method of bright jujube nutritious buck wheat flour may further comprise the steps:

(1) takes fresh bright jujube, put into boiling water blanching 3-5min, behind the control water, take by weighing bright jujube, celery, squeeze the juice, cross 16 purposes sieve, obtain Juice by constitutive material with salt;

(2) buckwheat and wheat embryo are cleaned, and the time 32-38 of wheat wetting hour, make water content 15.5-15.8%, then wheat and wheat embryo to be dried, sterilized, abrasive dust is crossed the 60-120 sieve;

Embodiment 5:The testing index of the fruit vegetable nutrient buckwheat of embodiment 1-4

After the fruit Buckwheat flour machines, be contrast, adopt chromascope to measure colourity with the Buckwheat flour that does not add fruit

Being set at of the parameter L of appearance, a, b value: L is for+100 for the whitest, and-100 for the most black; A is+100 for dark red, and-100 is dark green; B is+100 for deep yellow, and-100 is dark blue, like table 1:

The requirement of color and luster value after the different fruit flour of table 1 drying

Project

+a

-a

+b

-b

+L

-L

Huang Tao

0

<-50

0

<-25

<25

0

Pawpaw

0

<-60

0

<-35

<25

0

Apple

0

<-55

0

<-35

<25

0

Bright jujube

0

<-75

0

<-35

<25

0

Claims

1. a fruit vegetable nutrient buckwheat is characterized in that, is processed by the raw material of following weight portion: buckwheat 40-60, wheat embryo 20-30, fruit and vegetable materials 20-30, glutinous rice flour 10-20, salt is an amount of, dietary alkali is an amount of, edible glue is an amount of, and water is an amount of.

2. fruit vegetable nutrient buckwheat according to claim 1 is characterized in that: described fruits and vegetables are selected from least a fruit and a kind of vegetable portions thing in Huang Tao, pineapple, hawthorn, pineapple, grape, pawpaw, apple, bright jujube, "Hami" melon, muskmelon, celery, the carrot.

3. the preparation method of a fruit vegetable nutrient buckwheat as claimed in claim 1 is characterized in that may further comprise the steps:

(1) takes fresh fruit of vegetables, put into boiling water blanching 3-5min, behind the control water, take by weighing fruits and vegetables, squeeze the juice, cross 16 purposes sieve, obtain Juice by constitutive material with salt;