CN102697036B

CN102697036B - Fruit/vegetable nutritive buckwheat powder and preparation method thereof

Info

Publication number: CN102697036B
Application number: CN201210138404.8A
Authority: CN
Inventors: 王桂琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-05-08
Filing date: 2012-05-08
Publication date: 2014-11-26
Anticipated expiration: 2032-05-08
Also published as: CN102697036A

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 fruit color and luster that do not add, belong to food processing field.

Background technology

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

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

Because machining accuracy is higher, in Buckwheat flour, a lot of vitamin runs off, cause the vitamin content in flour extremely low, raising along with people's living standard, requirement to the nutrition of flour, taste is more and more higher, simultaneously, in fruit flour production process, easily cause fruit variable color, the qualities such as sense organ, local flavor decline, although add color stabilizer or pigment, the variation of chain of command part color and luster effectively, but the interpolation of chemical reagent, not only destroy the original local flavor of fruit flour, improve production cost, and may cause unsafe factor to produce.

Summary of the invention

For above-mentioned fruit vegetable nutrient buckwheat, produce deficiency and the defect existing, 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, by changing the traditional processing of fruit homogenate, technology for premixing and drying means, do not using on the basis of pigment and color stabilizer, make the fruit vegetable nutrient buckwheat of producing can keep natural color and luster, local flavor, improve health performance and the organoleptic quality of fruit flour.

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

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

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

The preparation method of described fruit vegetable nutrient buckwheat, is characterized in that comprising the following steps:

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

(2) buckwheat and wheat embryo are cleaned, and the time 32-38 hour of wheat wetting, makes water content 15.5-15.8%, then buckwheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 60-120 sieve;

(3) Juice of step (1) is added in the buckwheat of certain part by weight and wheat embryo, glutinous rice flour, after premixed 5-10min, add appropriate water, refined salt, dietary alkali and edible glue, first 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 low temperature cold freeze-drying machine, adopt freeze-drying dry;

(5) above-mentioned dry material is pulverized again, made 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 Buckwheat flour for the production of fruit Buckwheat flour, in production, do not add any pigment and color stabilizer, by pretreatment and adjusting process parameter, make the Buckwheat flour of producing substantially can keep original color and luster and local flavor, for diabetes patient provides all good Buckwheat flours of a kind of nutritious, mouthfeel and color and luster.

The specific embodiment

embodiment 1:yellow peach nutritious buck wheat flour, the unit of weight kg of constitutive material when it is prepared 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 appropriate.

The preparation method of yellow peach nutritious buck wheat flour, comprises the following steps:

(1) take new cadmium yellow peach 12kg, carrot 13 kg, put into the boiling water blanching 3-5min of salt adding, after control water, squeeze the juice, cross 16 object sieves, obtain Juice;

(3) Juice of step (1) is added in the buckwheat and wheat embryo of certain part by weight, after premixed 5-10min, the weight portion of pressing constitutive material adds water, refined salt, dietary alkali and edible glue, first 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 is dry processes: the humidity of first stage: 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 temperature of the humidity of fourth stage: 45-50% and 30-35 ℃.

embodiment 2:pawpaw celery nutritious buck wheat flour, the unit of weight kg of constitutive material when it is prepared 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 appropriate.

The preparation method of pawpaw celery nutritious buck wheat flour, comprises the following steps:

(1) take fresh pawpaw 12kg, celery 13 kg, put into the boiling water blanching 3-5min of salt adding, after control water, shred, squeeze the juice, cross 16 object sieves, obtain Juice;

embodiment 3:apple nutritious buck wheat flour, the weight of constitutive material when it is prepared is, raw material units/kg: 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 appropriate.

The preparation method of apple nutritious buck wheat flour, comprises the following steps:

(1) by formula rate harvesting fresh apple, "Hami" melon, balsam pear, pumpkin, water spinach, put into the boiling water blanching 3-5min of salt adding, after control water, squeeze the juice, cross 16 objects sieves, obtain Juice;

Then wheat and wheat embryo are dried, sterilizing, abrasive dust, crosses 60-120 sieve;

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

embodiment 4:fresh jujube nutritious buck wheat flour, the unit of weight kg of constitutive material when it is prepared is: buckwheat 50, wheat embryo 25, fresh 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 appropriate.

The preparation method of fresh jujube nutritious buck wheat flour, comprises the following steps:

(1) take fresh fresh jujube, put into the boiling water blanching 3-5min of salt adding, after control water, by constitutive material, take fresh jujube, celery, squeeze the juice, cross 16 object sieves, obtain Juice;

(2) buckwheat and wheat embryo are cleaned, and the time 32-38 hour of wheat wetting, makes water content 15.5-15.8%, then wheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 60-120 sieve;

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

After fruit Buckwheat flour machines, and do not add the Buckwheat flour of fruit for contrasting, adopt chromascope to measure, colourity

Being set as of the parameter L of instrument, 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, as table 1:

The requirement of the dry rear color and luster value of the different fruit noodles dried bean noodles of table 1

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

Fresh jujube

0

<-75

0

<-35

<25

0

Claims

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

Described fruit and vegetable materials is selected from least one fruit in Huang Tao, pineapple, hawthorn, pineapple, grape, pawpaw, apple, fresh jujube, "Hami" melon, muskmelon, celery, carrot and the mixture of a kind of vegetables;

The preparation method of described fruit vegetable nutrient buckwheat comprises the following steps:

(1) take fresh fruit of vegetables, put into the boiling water blanching 3-5min of salt adding, after control water, by described weight portion, take fruits and vegetables, squeeze the juice, cross 16 object sieves, obtain Juice;

(2) buckwheat and wheat embryo are cleaned, and the time 32-38 hour of wheat wetting, makes water content 15.5-15.8%, then buckwheat and wheat embryo are dried, sterilizing, and abrasive dust, crosses 60-120 mesh sieve;

(3) Juice of step (1) is added in the buckwheat of described weight portion and wheat embryo, glutinous rice flour, after premixed 5-10min, add appropriate water, refined salt, dietary alkali and edible glue, first under the speed of 90-100rpm, mix 4-5min, under 115-125rpm speed, mix 8-12min again, obtain premix;

(4) above-mentioned premix is joined in low-temperature freeze-drying machine, adopt freeze-drying dry;