CN102823815A - Tartary buckwheat instant nutritional food, and preparation process thereof - Google Patents
Tartary buckwheat instant nutritional food, and preparation process thereof Download PDFInfo
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- CN102823815A CN102823815A CN2011101635997A CN201110163599A CN102823815A CN 102823815 A CN102823815 A CN 102823815A CN 2011101635997 A CN2011101635997 A CN 2011101635997A CN 201110163599 A CN201110163599 A CN 201110163599A CN 102823815 A CN102823815 A CN 102823815A
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Abstract
The invention discloses a Tartary buckwheat instant nutritional food, and a preparation process of the food. The preparation process adopts low-temperature process, wherein the whole process temperature is controlled to be 40-70 DEG C and heating time is 5-12 min, so as to maximally retain nutritional ingredients in raw material; and combines with ultra-micronization process, to achieve extremely strong adsorption/absorption ability and fully exert product dietary therapeutic effect.
Description
Technical field
The present invention relates to a kind of bitter buckwheat and reconstitute instant natrient food and processing technology thereof, belong to food processing field
Technical background
Bitter buckwheat is a duck wheat, formal name used at school hull buckwheat, another name buckwheat leaf seven, wild blue buckwheat, 10000 years buckwheats, spinach wheat, black wheat, flower buckwheat.Than sweet buckwheat is that the nutrition of buckwheat exceeds a lot, and particularly the content of the yellow western ketone of biological species is 13.5 times of buckwheat.The hardship buckwheat is the very few medicine-food two-purpose crop of occurring in nature, puts down in writing according to " this stroke detailed outline ": bitter buckwheat bitter, and property is flat cold, the real stomach of ability, beneficial strength, continuous spiritual; Sharp knowledge, refining the five internal organs slag is dirty: at Thousand Golden Prescriptions, all on the books to bitter buckwheat in " Chinese medicine dictionary " and the pertinent literature: can calm the nerves lively atmosphere blood, the wide intestines of sending down abnormally ascending, the swollen wind pain of heat-clearing; Long-pendingization of dispelling stagnates, gut purge, and defaecation, cough-relieving is relievingd asthma; Anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, effects such as beauty treatment.
The bitter buckwheat product of existing market all is to adopt high temperature process technology, comprises boiling, frying, spray-drying, expanded, heating using microwave etc.Loss such as its nutrition such as protein, vitamin is very big.
Summary of the invention
The present invention has effectively solved the problems referred to above; With low temperature process, the whole machining process process temperature is at 40 ℃-70 ℃, 5-12 minute heat time heating time; Can keep the nutritional labeling in the supplementary material to greatest extent; Add ultramicro grinding technology, have superpower absorption absorbability, let product give full play to food therapy effect.
Technology is described:
Bitter buckwheat is through removal of impurities; Get into after the coarse crushing oven dry workshop carry out 40 ℃-70 ℃ low temperature drying 5-12 minute, carry out ultramicro grinding afterwards and become fine powder, add auxiliary material white granulated sugar and polyglyceryl fatty acid ester; The mixing stirring again through pulverizing homogeneous, is packaged into finished product after 8-10 minute at last.
The present invention uses superfine communication technique, and buckwheat powder is broken to more than 300 orders, is absorbed by the body more easily, and is theoretical according to adsorption dynamics adsorption kinetics; The diameter of particle is more little, and its total specific area is just big more, has higher physical and chemical activity; Adsorption capacity is strong more, and high osmosis is absorbed by the body more easily.
Proportion scale and nutrition
Buckwheat powder 30%-40%; White granulated sugar 60%-70%; Polyglyceryl fatty acid ester≤1%
Nutrient component meter (containing in per 100 grams)
| Heat | Kilocalorie | 300 |
| Protein | Gram | 9.7 |
| Fat | Gram | 2.7 |
| Carbohydrate | Gram | 60.2 |
| Dietary fiber | Gram | 5.8 |
| Bioflavonoid | Gram | 5.6 |
| Thiamine | Milligram | 0.32 |
| Riboflavin | Milligram | 0.21 |
| Nicotinic acid | Milligram | 1.5 |
| Vitamin E | Milligram | 1.73 |
| Potassium | Milligram | 320 |
| Sodium | Milligram | 2.3 |
| Calcium | Milligram | 39 |
| Magnesium | Milligram | 94 |
| Iron | Milligram | 4.4 |
| Manganese | Milligram | 1.31 |
| Zinc | Milligram | 2.02 |
| Copper | Milligram | 0.89 |
| Phosphorus | Milligram | 244 |
| Selenium | Milligram | 5.57 |
Description of drawings
Accompanying drawing 1 is a flow process chart of the present invention.
Beneficial effect
1, materials safety: the nuisanceless bitter buckwheat of self-built high-quality production base, Guizhou high and cold mountain area more than 2000 meters, do not use chemical fertilizer, no pesticide grown;
2, adopt low temperature process, abandon high-temperature technologies such as boiling, frying, expanded, microwave drying, nutrition is not destroyed, and guarantees bitter buckwheat food therapy effect;
3, adopt superfine communication technique, absorption affinity is strong, guarantees the human body maximize absorption, and utilization rate is high;
4, the dilution of original creation solid, homogeneous technology, product disperses rapid and uniform, and warm boiling water instant is efficient and convenient.
5, hypoglycemic, reducing blood lipid, antifatigue, this immunity of raising people.
Claims (6)
1. a bitter buckwheat reconstitutes instant natrient food and processing technology thereof.
2. according to claim 1; The processing technology of this product is that bitter buckwheat gets into the oven dry workshop and carried out 65 ℃ of low temperature dryings 10 minutes through removal of impurities after the coarse crushing; Carry out ultramicro grinding afterwards and become fine powder; Add auxiliary material white granulated sugar and polyglyceryl fatty acid ester, the mixing stirring again through pulverizing homogeneous, is packaged into finished product after 8 minutes at last.
3. according to claim 2, its product proportioning is buckwheat powder 30%-40%; White granulated sugar 60%-70%; Polyglyceryl fatty acid ester≤1%.
4. according to claim 2, choice materials of the present invention are selected high and cold mountain area more than 2000 meters for use, are not used chemical fertilizer, no pesticide grown, pure natural is pollution-free.
5. according to claim 2, Fa Benming technology is unique, has kept exclusive fragrance of buckwheat and local flavor, does not lose again and gives birth to special flavonoids, mineral matter element.
6. according to claim 2, the present invention finds to process the new technology of duck wheat, and its product not only keeps former local flavor, the more important thing is have hypoglycemic, reducing blood lipid, antifatigue, this immunity of raising people.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101635997A CN102823815A (en) | 2011-06-17 | 2011-06-17 | Tartary buckwheat instant nutritional food, and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101635997A CN102823815A (en) | 2011-06-17 | 2011-06-17 | Tartary buckwheat instant nutritional food, and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102823815A true CN102823815A (en) | 2012-12-19 |
Family
ID=47327285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101635997A Pending CN102823815A (en) | 2011-06-17 | 2011-06-17 | Tartary buckwheat instant nutritional food, and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823815A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315221A (en) * | 2013-05-30 | 2013-09-25 | 宁国市亿邦生物科技有限公司 | Instant powder having auxiliary blood sugar-reduction effect and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH058470A (en) * | 1991-07-04 | 1993-01-19 | Fujitsu Ltd | Automatic printing processor |
| JPH09308470A (en) * | 1996-05-23 | 1997-12-02 | Nitsukoku Seifun Kk | Fagopyrum tararicum tea and its production |
| CN1864530A (en) * | 2006-06-19 | 2006-11-22 | 云南德林海生物科技有限公司 | A refined health food of high and cold mountain area crop and processing technology thereof |
| CN102028142A (en) * | 2010-11-15 | 2011-04-27 | 宁蒗女儿珍生物工程有限公司 | Method for preparing instant tartary buckwheat |
-
2011
- 2011-06-17 CN CN2011101635997A patent/CN102823815A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH058470A (en) * | 1991-07-04 | 1993-01-19 | Fujitsu Ltd | Automatic printing processor |
| JPH09308470A (en) * | 1996-05-23 | 1997-12-02 | Nitsukoku Seifun Kk | Fagopyrum tararicum tea and its production |
| CN1864530A (en) * | 2006-06-19 | 2006-11-22 | 云南德林海生物科技有限公司 | A refined health food of high and cold mountain area crop and processing technology thereof |
| CN102028142A (en) * | 2010-11-15 | 2011-04-27 | 宁蒗女儿珍生物工程有限公司 | Method for preparing instant tartary buckwheat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315221A (en) * | 2013-05-30 | 2013-09-25 | 宁国市亿邦生物科技有限公司 | Instant powder having auxiliary blood sugar-reduction effect and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121219 |