CN103478552A - Sweet buckwheat staple food flour and production method thereof - Google Patents
Sweet buckwheat staple food flour and production method thereof Download PDFInfo
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- CN103478552A CN103478552A CN201310389876.5A CN201310389876A CN103478552A CN 103478552 A CN103478552 A CN 103478552A CN 201310389876 A CN201310389876 A CN 201310389876A CN 103478552 A CN103478552 A CN 103478552A
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- buckwheat
- staple food
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- sweet buckwheat
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses sweet buckwheat staple food flour and a production method thereof. The method comprises the following steps: pre-treating sweet buckwheat; pre-treating soybeans; mixing and crushing the pre-treated sweet buckwheat and the pre-treated soybeans to form buckwheat paste; fermenting the buckwheat paste and neutralizing the fermented buckwheat paste; and drying and crushing the neutralized buckwheat paste to form the sweet buckwheat staple food flour. With the adoption of the scheme, the germinated buckwheat is taken as a main raw material and compounded with the soybeans; a lactic acid bacteria fermentation technology is adopted to modify buckwheat powder so as to improve the eating and processing quality of the buckwheat; the flour can comprehensively replace wheat meal and has a very good effect.
Description
Technical field
The present invention relates to a kind of sweet buckwheat staple food flour and production method thereof, specifically, be a kind of take sprout sweet buckwheat as main staple food flour and production method thereof, belong to food processing technology field.
Background technology
Buckwheat originates from China, and in " legendary god of farming's book " in B.C. 5th century, buckwheat being listed in is one of eight paddy.Modern nutriology and medical research show, the health care of buckwheat is very outstanding, becomes in recent years the focus that research is paid close attention to.Buckwheat is nutritious, and its seed is containing protein 7.94%～17.15%, fat 2.00%～3.64%, starch 67.45%～79.15%, cellulose 1.04%～1.33%.The protein content of Buckwheat flour is apparently higher than rice, millet, wheat, Chinese sorghum and corn flour.Buckwheat flour is containing 18 seed amino acids, and its amino acid forms the albumen that is near the mark, applicable mankind's full nutrition needs.Be different from general cereal crop all generally lack some must amino acid as lysine, methionine, tryptophan etc.Japanese scholars research report: the nutrition balance index of buckwheat is 80～92 (wheat is 70, and rice is 50).The more important thing is, buckwheat contains the functional components such as abundant rutin, chiro-inositol, nicotinic acid.Rutin is the conventional medicament of control cardiovascular and cerebrovascular disease, and chiro-inositol can effectively reduce blood sugar as the para-insulin material; Thereby buckwheat have three fall function (hypoglycemic, reducing blood lipid, hypotensive) and anti-oxidant, strengthen the effects such as blood vessel elasticity, microelement-supplementing, anti-inflammation, anti-cancer and inhibiting tumor.But the main buckwheat of existing buckwheat product and buckwheat, the buckwheat mouthfeel is poor, poor processability, commercially available Buckwheat flour is the mixture of buckwheat and wheat flour, and take wheat flour as main, can not meet existing crowd's needs.
Summary of the invention
The purpose of this invention is to provide a kind of take sprout sweet buckwheat and be main staple food flour and preparation method thereof, be the mixture of buckwheat and wheat flour in order to overcome existing commercially available Buckwheat flour, and take wheat flour as main, can not meet the shortcoming that has crowd's needs now.
It is as follows that the present invention solves the problems of the technologies described above taked technical scheme:
A kind of production method of sweet buckwheat staple food flour comprises:
The pre-treatment step of sweet buckwheat;
The pre-treatment step of soybean;
Pretreated sweet buckwheat and soybean are mixed and pulverize and form the step that buckwheat is stuck with paste;
Buckwheat is stuck with paste and fermented and the buckwheat after fermentation stuck with paste to the step neutralized;
Buckwheat after neutralization is stuck with paste and carried out drying and pulverize the step that forms sweet buckwheat staple food flour.
Further, preferably, the pre-treatment step of described sweet buckwheat comprises:
Sweet buckwheat is screened, shell, impurity elimination, clean, and soaks, and sprouts, and wherein, the condition of sprouting is as follows: 28～32 ℃ of temperature, humidity 70%, time 45～52h.
Further, preferably, the pre-treatment step of described soybean comprises:
Soybean is screened, and impurity elimination, clean soaked overnight.
Further, preferably, described pretreated sweet buckwheat and soybean are mixed and pulverize form the step that buckwheat is stuck with paste, comprising:
The sweet buckwheat of the ratio sprouting of 9: 1 and soybean are mixed, and the sweet buckwheat that is ground into 0.1～0.3mm is stuck with paste, and moisture content of material is controlled at 50-100%.
Further, preferably, the described step of being fermented and the paste of the buckwheat after fermentation being neutralized that buckwheat is stuck with paste comprises:
The mixed culture fermentation agent that adds weight ratio 3～8% to be formed by Lactobacillus plantarum and lactobacillus bulgaricus in buckwheat is stuck with paste, and 37 ℃ of fermentations 24～48 hours;
And in the paste of the buckwheat after fermentation, add in dietary alkali extremely neutral with pH.
Further, preferably, described mixed culture fermentation agent is made by following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, gone down to posterity, prepared mother culture;
Lactobacillus plantarum and lactobacillus bulgaricus according to 2: 1～2 ratios mix, and form described mixed culture fermentation agent.
Further, preferably, also be included in after described pulverizing the step of the paddy tire powder that adds 0.3～0.8% in sweet buckwheat staple food flour.
Further, preferably, also be included in the step of the egg-white powder that adds weight ratio 1～2% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.8% Gluten, 0.2～0.6% composite phosphate.
Further, preferably, also be included in the step of the egg-white powder that adds weight ratio 1～2% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.8% Gluten;
Perhaps, also be included in the step of the Gluten that adds weight ratio 0.3～0.8% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.6% bread improver.
A kind of above generation method of basis generates the sweet buckwheat staple food flour formed.
After the present invention has taked such scheme, take and sprout sweet buckwheat as primary raw material, compound soybean, adopt the lactobacillus-fermented technology to carry out the buckwheat modification, promote buckwheat and eat and processing quality, and this flour can substitute wheat flour comprehensively.
Other features and advantages of the present invention will be set forth in the following description, and, partly from specification, become apparent, or understand by implementing the present invention.Purpose of the present invention and other advantages can realize and obtain by specifically noted structure in the specification write, claims and accompanying drawing.
The accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is described in detail, so that above-mentioned advantage of the present invention is clearer and more definite.
Fig. 1 is the schematic flow sheet of the production method of the sweet buckwheat staple food flour of the embodiment of the present invention one;
Fig. 2 is the schematic flow sheet of the production method of the sweet buckwheat staple food flour of the embodiment of the present invention two;
Fig. 3 is the schematic flow sheet of the production method of the sweet buckwheat staple food flour of the embodiment of the present invention three;
Fig. 4 is the schematic flow sheet of the production method of the sweet buckwheat staple food flour of the embodiment of the present invention four.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Specifically, the present invention be directed to the problems such as poor processability, coarse mouthfeel, flavones content that current sweet buckwheat exists are low, add appropriate soybean in sprouting buckwheat, after wet-milling, adopt lactobacillus-fermented to improve biceps and the water-retaining property of flour, improve buckwheat processing quality and nutritional quality.
Buckwheat grain composition content (mg/g) before and after table 1 rudiment
Wherein, step of the present invention is mainly as follows:
A kind of production method of sweet buckwheat staple food flour comprises:
The pre-treatment step of sweet buckwheat;
The pre-treatment step of soybean;
Pretreated sweet buckwheat and soybean are mixed and pulverize and form the step that buckwheat is stuck with paste;
Buckwheat is stuck with paste and fermented and the buckwheat after fermentation stuck with paste to the step neutralized;
Buckwheat after neutralization is stuck with paste and carried out drying and pulverize the step that forms sweet buckwheat staple food flour.
Further, preferably, the pre-treatment step of described sweet buckwheat comprises:
Sweet buckwheat is screened, shell, impurity elimination, clean, and soaks, and sprouts, and wherein, the condition of sprouting is as follows: 28～32 ℃ of temperature, humidity 70%, time 45～52h.
Further, preferably, the pre-treatment step of described soybean comprises:
Soybean is screened, and impurity elimination, clean soaked overnight.
Further, preferably, described pretreated sweet buckwheat and soybean are mixed and pulverize form the step that buckwheat is stuck with paste, comprising:
The sweet buckwheat of the part by weight sprouting of 9: 1 and soybean are mixed, be ground into the sweet buckwheat lake of 0.1～0.3mm, moisture content of material is controlled at 50-100%, and wherein, as non-special indicating, what below relate to two kinds of components mixing is all weight ratio.
According to inventor's experiment, this ratio is conducive to the abundant modification of lactobacillus-fermented and buckwheat.
Further, preferably, the described step of being fermented and the paste of the buckwheat after fermentation being neutralized that buckwheat is stuck with paste comprises:
In sticking with paste, buckwheat adds 3～8% mixed culture fermentation agents that formed by Lactobacillus plantarum and lactobacillus bulgaricus, and 37 ℃ of fermentations 24～48 hours; These 2 strain fermentations are beneficial to the buckwheat modification, can improve the processing characteristics of Buckwheat flour.
And in the paste of the buckwheat after fermentation, add in dietary alkali extremely neutral with pH.
Further, preferably, described mixed culture fermentation agent is made by following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, gone down to posterity, prepared mother culture;
Lactobacillus plantarum and lactobacillus bulgaricus according to 2: 1～2 ratios mix, and form described mixed culture fermentation agent.
Wherein, the pretreatment of soybean is the common pretreatment to soybean, comprises soybean is screened that soaked overnight is cleaned in impurity elimination.
Wherein, according to different functions, can also increase different interpolation materials, for example, further, preferably, also be included in after described pulverizing the step of the paddy tire powder that adds 0.3～0.8% in sweet buckwheat staple food flour.
Further, preferably, also be included in the step that adds egg-white powder (1～2%), Gluten (0.3～0.8%), composite phosphate (0.2～0.6%) after described pulverizing in sweet buckwheat staple food flour.It can improve the muscle of buckwheat.
Further, preferably, also be included in the step that adds egg-white powder (1～2%), Gluten (0.3～0.8%) after described pulverizing in sweet buckwheat staple food flour;
Perhaps, also be included in the step that adds Gluten (0.3～0.8%), bread improver (0.3～0.6%) after described pulverizing in sweet buckwheat staple food flour.
Wherein, as shown in Fig. 1～4.
Embodiment 1: the special-purpose sweet buckwheat of dumpling
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet buckwheat → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → Gluten (0.3～0.8%) → packing
Embodiment 2: the special-purpose sweet buckwheat of noodles
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet buckwheat → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → egg-white powder (1～2%), Gluten (0.3～0.8%), composite phosphate (0.2～0.6%) → packing
Embodiment 3: the special-purpose sweet buckwheat of steamed bun
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet buckwheat → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → egg-white powder (1～2%), Gluten (0.3～0.8%) → packing
Embodiment 4: the special-purpose sweet buckwheat of bread
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet buckwheat → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → Gluten (0.3～0.8%), bread improver (0.3～0.6%) → packing
The present invention's content of the functional component such as flavones in the buckwheat that adopted germination method to improve has reduced the content of ANFs simultaneously.Under the prerequisite that improves the buckwheat nutritive value, utilize lactobacillus-fermented to carry out process for producing to buckwheat and go out the various special-purpose buckwheat staple food flour that processing characteristics is strong.Comprise the special-purpose buckwheat of dumpling, the special-purpose buckwheat of steamed bun, the special-purpose buckwheat of noodles, the special-purpose buckwheat of bread etc.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment, the present invention is had been described in detail, for a person skilled in the art, its technical scheme that still can put down in writing aforementioned each embodiment is modified, or part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. the production method of a sweet buckwheat staple food flour, is characterized in that, comprising:
The pre-treatment step of sweet buckwheat;
The pre-treatment step of soybean;
Pretreated sweet buckwheat and soybean are mixed and pulverize and form the step that buckwheat is stuck with paste;
Buckwheat is stuck with paste and fermented and the buckwheat after fermentation stuck with paste to the step neutralized;
Buckwheat after neutralization is stuck with paste and carried out drying and pulverize the step that forms sweet buckwheat staple food flour.
2. the production method of sweet buckwheat staple food flour according to claim 1, is characterized in that, the pre-treatment step of described sweet buckwheat comprises:
Sweet buckwheat is screened, shell, impurity elimination, clean, and soaks, and sprouts, and wherein, the condition of sprouting is as follows: 28～32 ℃ of temperature, humidity 65-80%, time 45～52h.
3. the production method of sweet buckwheat staple food flour according to claim 1 and 2, is characterized in that, the pre-treatment step of described soybean comprises:
Soybean is screened, and impurity elimination, clean soaked overnight.
4. the production method of sweet buckwheat staple food flour according to claim 1 and 2, is characterized in that, described pretreated sweet buckwheat and soybean are mixed and pulverize form the step that buckwheat is stuck with paste, comprising:
The sweet buckwheat of the part by weight sprouting of 9: 1 and soybean are mixed, and the sweet buckwheat that is ground into 0.1～0.3mm is stuck with paste, and moisture content of material is controlled at 50-100%.
5. the production method of sweet buckwheat staple food flour according to claim 1 and 2, is characterized in that, the described step of being fermented and the paste of the buckwheat after fermentation being neutralized that buckwheat is stuck with paste comprises:
In sticking with paste, buckwheat adds 3～8% mixed culture fermentation agents that formed by Lactobacillus plantarum and lactobacillus bulgaricus, and 37 ℃ of fermentations 24～48 hours;
And in the paste of the buckwheat after fermentation, add in dietary alkali extremely neutral with pH.
6. the production method of sweet buckwheat staple food flour according to claim 5, is characterized in that, described mixed culture fermentation agent is made by following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, gone down to posterity, prepared mother culture;
Lactobacillus plantarum and lactobacillus bulgaricus according to 2: 1～2 ratios mix, and form described mixed culture fermentation agent.
7. the production method of sweet buckwheat staple food flour according to claim 1, is characterized in that, also is included in the step that adds the paddy tire powder of weight ratio 0.3～0.8% after described pulverizing in sweet buckwheat staple food flour.
8. the production method of sweet buckwheat staple food flour according to claim 1, it is characterized in that, also be included in the step of the egg-white powder that adds weight ratio 1～2% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.8% Gluten, 0.2～0.6% composite phosphate.
9. the production method of sweet buckwheat staple food flour according to claim 1, is characterized in that, also is included in the step of the egg-white powder that adds weight ratio 1～2% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.8% Gluten;
Perhaps, also be included in the step of the Gluten that adds weight ratio 0.3～0.8% after described pulverizing in sweet buckwheat staple food flour, 0.3～0.6% bread improver.
10. one kind generates the sweet buckwheat staple food flour formed according to claim 1～9 either method.
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