CN103478552B - 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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- CN103478552B CN103478552B CN201310389876.5A CN201310389876A CN103478552B CN 103478552 B CN103478552 B CN 103478552B CN 201310389876 A CN201310389876 A CN 201310389876A CN 103478552 B CN103478552 B CN 103478552B
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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
Landscapes
- 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 cherry roots staple food flour and production method thereof, specifically, be a kind of based on the staple food flour sprouting sweet cherry roots and production method thereof, belong to food processing technology field.
Background technology
Buckwheat originates from China, and being listed in by buckwheat in " legendary god of farming's book " in B.C. 5th century is one of eight paddy.Modern nutriology and medical research show, the health care of buckwheat is very outstanding, become the focus that research is paid close attention in recent years.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, and is applicable to 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 para-insulin material; Thus 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, buckwheat mouthfeel is poor, poor processability, and commercially available Buckwheat flour is the mixture of buckwheat and wheat flour, and based on wheat flour, can not meet existing crowd's needs.
Summary of the invention
The object of this invention is to provide a kind of based on staple food flour sprouting sweet cherry roots and preparation method thereof, in order to overcome the mixture that existing commercially available Buckwheat flour is buckwheat and wheat flour, and based on wheat flour, the shortcoming of existing crowd's needs can not be met.
It is as follows that the present invention solves the problems of the technologies described above taked technical scheme:
A production method for sweet cherry roots staple food flour, comprising:
The pre-treatment step of sweet cherry roots;
The pre-treatment step of soybean;
Pretreated sweet cherry roots and soybean are mixed and pulverizes the step forming buckwheat and stick with paste;
Buckwheat is stuck with paste and ferments and the step neutralized is stuck with paste to the buckwheat after fermentation;
Buckwheat after neutralization is stuck with paste and carries out dry and pulverize the step forming sweet cherry roots staple food flour.
Further, preferably, the pre-treatment step of described sweet cherry roots comprises:
Screen sweet cherry roots, shell, impurity elimination, cleaning, soak, sprout, wherein, the condition of sprouting is as follows: temperature 28 ~ 32 DEG C, humidity 70%, time 45 ~ 52h.
Further, preferably, the pre-treatment step of described soybean comprises:
Soybean is screened, impurity elimination, cleaning, soaked overnight.
Further, preferably, described pretreated sweet cherry roots and soybean are mixed and pulverize formed buckwheat stick with paste step, comprising:
By the sprouting sweet cherry roots of ratio 9: 1 and soybean mixing, the sweet cherry roots being ground into 0.1 ~ 0.3mm is stuck with paste, and moisture content of material controls at 50-100%.
Further, preferably, described paste buckwheat is fermented and sticks with paste to the buckwheat after fermentation the step neutralized, and comprising:
The mixed culture fermentation agent that weight ratio 3 ~ 8% is made up of Lactobacillus plantarum and lactobacillus bulgaricus is added in buckwheat is stuck with paste, and 37 DEG C of fermentations 24 ~ 48 hours;
And buckwheat after fermentation adds in dietary alkali in sticking with paste and pH is extremely neutral.
Further, preferably, described mixed culture fermentation agent is made up of following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, go down to posterity, prepare mother culture;
According to Lactobacillus plantarum and the lactobacillus bulgaricus mixing of 2: 1 ~ 2 ratios, form described mixed culture fermentation agent.
Further, preferably, the step of the paddy tire powder of 0.3 ~ 0.8% is added after being also included in described pulverizing in sweet cherry roots staple food flour.
Further, preferably, the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8%, the composite phosphate of 0.2 ~ 0.6% is added after being also included in described pulverizing in sweet cherry roots staple food flour.
Further, preferably, the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8% is added after being also included in described pulverizing in sweet cherry roots staple food flour;
Or, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the Gluten of weight ratio 0.3 ~ 0.8%, the bread improver of 0.3 ~ 0.6%.
The sweet cherry roots staple food flour that a kind of above generation method of basis generates.
After this invention takes such scheme, to sprout sweet cherry roots for primary raw material, compound soybean, adopt lactobacillus-fermented technology to carry out 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 become apparent from description, or understand by implementing the present invention.Object of the present invention and other advantages realize by structure specifically noted in write description, claims and accompanying drawing and obtain.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is described in detail, to make above-mentioned advantage of the present invention definitely.
Fig. 1 is the schematic flow sheet of the production method of the embodiment of the present invention one sweet cherry roots staple food flour;
Fig. 2 is the schematic flow sheet of the production method of the embodiment of the present invention two sweet cherry roots staple food flour;
Fig. 3 is the schematic flow sheet of the production method of the embodiment of the present invention three sweet cherry roots staple food flour;
Fig. 4 is the schematic flow sheet of the production method of the embodiment of the present invention four sweet cherry roots staple food flour.
Detailed description of the invention
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 that current sweet cherry roots powder exists, coarse mouthfeel, flavones content are low, in sprouting buckwheat, add appropriate soybean, 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 production method for sweet cherry roots staple food flour, comprising:
The pre-treatment step of sweet cherry roots;
The pre-treatment step of soybean;
Pretreated sweet cherry roots and soybean are mixed and pulverizes the step forming buckwheat and stick with paste;
Buckwheat is stuck with paste and ferments and the step neutralized is stuck with paste to the buckwheat after fermentation;
Buckwheat after neutralization is stuck with paste and carries out dry and pulverize the step forming sweet cherry roots staple food flour.
Further, preferably, the pre-treatment step of described sweet cherry roots comprises:
Screen sweet cherry roots, shell, impurity elimination, cleaning, soak, sprout, wherein, the condition of sprouting is as follows: temperature 28 ~ 32 DEG C, humidity 70%, time 45 ~ 52h.
Further, preferably, the pre-treatment step of described soybean comprises:
Soybean is screened, impurity elimination, cleaning, soaked overnight.
Further, preferably, described pretreated sweet cherry roots and soybean are mixed and pulverize formed buckwheat stick with paste step, comprising:
By the sprouting sweet cherry roots of part by weight 9: 1 and soybean mixing, be ground into the sweet cherry roots lake of 0.1 ~ 0.3mm, moisture content of material controls at 50-100%, and wherein, as no special indicates, what below relate to two kinds of component 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, described paste buckwheat is fermented and sticks with paste to the buckwheat after fermentation the step neutralized, and comprising:
3 ~ 8% mixed culture fermentation agents be made up of Lactobacillus plantarum and lactobacillus bulgaricus are added in buckwheat is stuck with paste, and 37 DEG C of fermentations 24 ~ 48 hours; These 2 strain fermentations are beneficial to buckwheat modification, can improve the processing characteristics of Buckwheat flour.
And buckwheat after fermentation adds in dietary alkali in sticking with paste and pH is extremely neutral.
Further, preferably, described mixed culture fermentation agent is made up of following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, go down to posterity, prepare mother culture;
According to Lactobacillus plantarum and the lactobacillus bulgaricus mixing of 2: 1 ~ 2 ratios, form described mixed culture fermentation agent.
Wherein, the pretreatment of soybean is the common pretreatment to soybean, comprises and screening soybean, impurity elimination, cleaning, soaked overnight.
Wherein, according to different functions, different adding materials can also be increased, such as, further, preferably, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the paddy tire powder of 0.3 ~ 0.8%.
Further, preferably, the step of egg-white powder (1 ~ 2%), Gluten (0.3 ~ 0.8%), composite phosphate (0.2 ~ 0.6%) is added after being also included in described pulverizing in sweet cherry roots staple food flour.It can improve the muscle of buckwheat.
Further, preferably, the step of egg-white powder (1 ~ 2%), Gluten (0.3 ~ 0.8%) is added after being also included in described pulverizing in sweet cherry roots staple food flour;
Or, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of Gluten (0.3 ~ 0.8%), bread improver (0.3 ~ 0.6%).
Wherein, as shown in figures 1-4.
Embodiment 1: the special sweet cherry roots powder of dumpling
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet cherry roots → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → Gluten (0.3 ~ 0.8%) → packaging
Embodiment 2: the special sweet cherry roots powder of noodles
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet cherry roots → 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%) → packaging
Embodiment 3: the special sweet cherry roots powder of steamed bun
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet cherry roots → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → egg-white powder (1 ~ 2%), Gluten (0.3 ~ 0.8%) → packaging
Embodiment 4: the special sweet cherry roots powder of bread
Lactobacillus plantarum, lactobacillus bulgaricus → activation, mother culture → working stock culture
Soybean → impurity elimination, cleaning → immersion
Sweet cherry roots → peeling, impurity elimination → immersion → sprouting → mixing → defibrination → inoculation → fermentation → neutralization → drying → pulverizing → Gluten (0.3 ~ 0.8%), bread improver (0.3 ~ 0.6%) → packaging
The present invention adopts germination method to improve the content of the functional component such as flavones in buckwheat, reduces the content of ANFs simultaneously.Under the prerequisite improving buckwheat nutritive value, utilize lactobacillus-fermented to carry out process for producing to buckwheat and go out the strong various special buckwheat staple food flour of processing characteristics.Comprise the special buckwheat of dumpling, the special buckwheat of steamed bun, the special buckwheat of noodles, the special buckwheat of bread etc.
Last it is 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 to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a production method for sweet cherry roots staple food flour, is characterized in that, comprising:
The pre-treatment step of sweet cherry roots;
The pre-treatment step of soybean;
Pretreated sweet cherry roots and soybean are mixed and pulverizes the step forming buckwheat and stick with paste;
Buckwheat is stuck with paste and ferments and the step neutralized is stuck with paste to the buckwheat after fermentation;
Buckwheat after neutralization is stuck with paste and carries out dry and pulverize the step forming sweet cherry roots staple food flour, describedly pretreated sweet cherry roots and soybean mixs and pulverizes the step of formation buckwheat paste, comprising:
By the sprouting sweet cherry roots of part by weight 9: 1 and soybean mixing, the sweet cherry roots being ground into 0.1 ~ 0.3mm is stuck with paste, and moisture content of material controls at 50-100%;
Described paste buckwheat is fermented and sticks with paste to the buckwheat after fermentation the step neutralized, and comprising:
3 ~ 8% mixed culture fermentation agents be made up of Lactobacillus plantarum and lactobacillus bulgaricus are added in buckwheat is stuck with paste, and 37 DEG C of fermentations 24 ~ 48 hours;
And buckwheat after fermentation adds in dietary alkali in sticking with paste and pH is extremely neutral.
2. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, the pre-treatment step of described sweet cherry roots comprises:
Screen sweet cherry roots, shell, impurity elimination, cleaning, soak, sprout, wherein, the condition of sprouting is as follows: temperature 28 ~ 32 DEG C, humidity 65-80%, time 45 ~ 52h.
3. the production method of sweet cherry roots staple food flour according to claim 1 and 2, is characterized in that, the pre-treatment step of described soybean comprises:
Soybean is screened, impurity elimination, cleaning, soaked overnight.
4. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, described mixed culture fermentation agent is made up of following methods:
Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, go down to posterity, prepare mother culture;
According to Lactobacillus plantarum and the lactobacillus bulgaricus mixing of 2: 1 ~ 2 ratios, form described mixed culture fermentation agent.
5. the production method of sweet cherry roots staple food flour according to claim 1, it is characterized in that, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8%, the composite phosphate of 0.2 ~ 0.6%.
6. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, adds the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8% after being also included in described pulverizing in sweet cherry roots staple food flour;
Or, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the Gluten of weight ratio 0.3 ~ 0.8%, the bread improver of 0.3 ~ 0.6%.
7. the sweet cherry roots staple food flour generated according to claim 1 ~ 6 either method.
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| CN105309870A (en) * | 2014-06-30 | 2016-02-10 | 雷宗达 | Buckwheat kernel fermented nutritional food and preparation method thereof |
| CN104814388A (en) * | 2015-04-21 | 2015-08-05 | 安徽金麦乐面业有限公司 | Anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder and preparation method thereof |
| CN104814378A (en) * | 2015-04-21 | 2015-08-05 | 安徽金麦乐面业有限公司 | Compound coarse cereal high-dietary-fiber health-care steamed bread flour and preparation method thereof |
| CN108783207B (en) * | 2018-05-28 | 2022-02-11 | 河南中鹤研究院有限公司 | High-content buckwheat fine dried noodles and making method thereof |
| CN109845962B (en) * | 2019-01-22 | 2022-06-24 | 西北农林科技大学 | Buckwheat steamed bun and preparation method thereof |
| CN113907253A (en) * | 2021-08-31 | 2022-01-11 | 安徽燕之坊食品有限公司 | Fermentation process of buckwheat in coarse cereal noodles |
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