CN103621888A - Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice - Google Patents
Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice Download PDFInfo
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- CN103621888A CN103621888A CN201310389849.8A CN201310389849A CN103621888A CN 103621888 A CN103621888 A CN 103621888A CN 201310389849 A CN201310389849 A CN 201310389849A CN 103621888 A CN103621888 A CN 103621888A
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- 240000007594 Oryza sativa Species 0.000 title claims abstract description 87
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- 235000009566 rice Nutrition 0.000 title claims abstract description 87
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 21
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 21
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- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
Abstract
The invention discloses a formula and a production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice. The formula comprises lactobacillus plantarum, Lactobacillus bulgaricus, soybean, sweet buckwheat, water, sorghum powder, large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour, vital gluten, egg white powder and dietary alkali. The production method comprises the following steps: pretreating sweet buckwheat and soybean; carrying out wet grinding and lactobacillus fementation; neutralizing a pH value; drying and crushing buckwheat paste; uniformly mixing sweet buckwheat flour with large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour and water; and subjecting buckwheat flour to screw extrusion, drying and polishing. The sweet-buckwheat coarse-cereal mixed-bean recombinant rice produced by using the production method tastes good, improves toughness and water retention performance of flour, has a regular shape, boiling resistance, good reconstitution properties and a high nutritional value; and the production method has the advantages of easiness, low cost and good development space.
Description
Technical field
The invention belongs to food processing field, relate in particular to the assorted beans restructuring meter Pei Fang of a kind of sweet buckwheat coarse cereals and production method.
Background technology
China is buckwheat big producing country, and area and output Jun Ju second place of the world are maximum in the world buckwheat exported countrys.There is plantation in south China and the north, are mainly distributed in the Inner Mongol, Gansu, Ningxia and southwest.
Buckwheat mainly contains 2 cultigens: general buck wheat (F.esculenlum Moench), is again sweet buckwheat, northern multiple this type; Hull buckwheat (F.tataricum (L) Gacrtn), claims again duck wheat, and Southwest Mountainous Areas is more.
At present, although China is buckwheat big producing country, be not consumption big country, the main country of consumption of buckwheat is the states such as Japan, Korea S.This is that technical equipment is poor because China's buckwheat process scope of the enterprise is less, and buckwheat product be take roughing as main, mainly comprises buckwheat, Buckwheat flour, and products taste is poor, poor processability.
Along with the raising of China's expanding economy and living standards of the people, people's lives are changed to auxotype, health by simply having adequate food and clothing gradually.The nutritive value of buckwheat is gradually well known.
Buckwheat, as cereal crops, has unique physiological function.The crowd in staple food buckwheat area, its blood sugar level and diabetes prevalence are starkly lower than the not crowd in edible buckwheat area, so take the converted products that buckwheat is raw material, can be used as diabetic's nutrition and the healthy food of auxiliary curing.It is natural things that buckwheat product is come into people's lives.
There are 9,200 ten thousand diabetics in China at present, and quantity reaches the first in the world, also has in addition a large amount of potential patients.Therefore improve the therapy system of these diseases, promote the health care to patient, the Prevention Research of carrying out these diseases is even more important; Buckwheat both can be used as these patients' staple food product, also can be used as the functional food that prevents and alleviate these diseases, improved human lives's quality.
China people have the custom of the assorted beans mixed edible of various coarse cereals, but natural buckwheat mouthfeel is poor, in addition the assorted beans digestion time of various coarse cereals be difficult to unified, processing difficulties, the sweet buckwheat restructuring meter Shi Fen of therefore research and develop a kind of comprehensive nutrition, being convenient to processing is necessary.
Summary of the invention
The object of the embodiment of the present invention is to provide the assorted beans restructuring meter Pei Fang of a kind of sweet buckwheat coarse cereals and production method, is intended to solve the problem that current sweet buckwheat mouthfeel is poor, flavones content is low.
The embodiment of the present invention is to realize like this, a sweet buckwheat coarse cereals restructuring meter Pei Fang, this sweet buckwheat coarse cereals restructuring meter Pei Fang comprises following composition: Lactobacillus plantarum, lactobacillus bulgaricus, soybean, sweet buckwheat, water, sorghum flour, rheum officinale ground rice, millet powder, dietary alkali; According to 1000 kilograms of meters, the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: sweet buckwheat 600-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, mung bean flour 50-250 kilogram, red bean powder 50-250 kilogram, black bean powder 50-250 kilogram, Gluten 3-15 kilogram, egg-white powder 15-50 kilogram, dietary alkali 1-50 kilogram;
Second object of the embodiment of the present invention is to provide the assorted beans restructuring of a kind of sweet buckwheat meter Pei Fang, and the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: Lactobacillus plantarum, lactobacillus bulgaricus, soybean, sweet buckwheat, water, mung bean flour, red bean powder, black bean powder, Gluten and egg-white powder, dietary alkali; According to 1000 kilograms of meters, the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: sweet buckwheat 600-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, mung bean flour 50-250 kilogram, red bean powder 50-250 kilogram, black bean powder 50-250 kilogram, Gluten 3-15 kilogram, egg-white powder 15-50 kilogram, dietary alkali 1-50 kilogram;
The weight fraction of mung bean flour, red bean powder, black bean powder is 5～25%.
The 3rd object of the embodiment of the present invention is to provide the production method of the assorted beans restructuring of a kind of sweet buckwheat coarse cereals rice, and the production method of the assorted beans restructuring of these sweet buckwheat coarse cereals rice comprises the following steps:
Step 1, sweet buckwheat shell, impurity elimination, cleaning, immersion, sprouting, and soybean impurity elimination, cleaning, soaked overnight, complete the pretreatment of sweet buckwheat, soybean;
Step 2, sprout sweet buckwheat and soybean (soybean account for sweet buckwheat mass fraction 1～15%) and mix, be ground into sweet buckwheat and stick with paste, wet-milling finishes;
Step 3, lactobacillus-fermented: the buckwheat obtaining in step 2 is inoculated the working stock culture of 3-8% Lactobacillus plantarum and lactobacillus bulgaricus in sticking with paste, 37 ℃ ferment 12～24 hours;
Step 4, neutralization, dry and pulverizing: the fermentation buckwheat obtaining in step 3 adds in dietary alkali extremely neutral with pH in sticking with paste, buckwheat paste carries out roller drying, removes moisture, and abrasive dust;
Step 5, mixing, screw extruding, dry and polishing: in the sweet buckwheat obtaining in step 4, add sorghum flour, rheum officinale ground rice, millet powder, mung bean flour, red bean powder, black bean powder, mix, add water; Mixing buckwheat is carried out to screw extruding; After adopting hot-air seasoning dry, carry out polishing.Wherein the component in sweet buckwheat coarse cereals restructuring rice is by weight being sweet buckwheat: sorghum flour: rheum officinale ground rice: millet powder is 4: 1: 1: 1.Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 57.1%, sorghum flour, rheum officinale ground rice and millet powder account for respectively 14.3% of sweet buckwheat coarse cereals restructuring rice gross weight;
The assorted beans restructuring of sweet buckwheat rice: adding mung bean flour, red bean powder and black bean powder in the sweet buckwheat obtaining in step 4, is wherein sweet buckwheat according to the weight ratio in sweet buckwheat coarse cereals restructuring rice: mung bean flour: red bean powder: black bean powder is 6: 1: 1: 1.Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 66.7%, mung bean flour, red bean powder and black bean powder account for respectively 11.1% of sweet buckwheat coarse cereals restructuring rice gross weight;
Further, in the production method step 1 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, the pretreatment temperature of sweet buckwheat is 28～32 ℃, and humidity is 70%, and pretreatment time is 45～52h.
Further, in the production method step 2 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, sprout the mixing (soybean account for sweet buckwheat mass fraction 1～15%) of sweet buckwheat and soybean, the diameter that the sweet buckwheat that pulverizing obtains is stuck with paste is 0.1～0.3mm, and moisture content of material is 50-100%.
Further, inoculate the 3-15% that Lactobacillus plantarum and lactobacillus bulgaricus working stock culture account for buckwheat paste mass fraction in the production method step 3 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
Further, in the production method step 4 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, the granularity of dry buckwheat paste abrasive dust is 80～100 orders.
Further, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, sweet buckwheat interpolation sorghum flour, rheum officinale ground rice, millet powder, mung bean flour, red bean powder, black bean powder mix Hou Jiashui, and amount of water is 15%～30%.
Further, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, mixing the technological parameter that buckwheat carries out screw extruding is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min.
The assorted beans restructuring meter Pei Fang of sweet buckwheat coarse cereals provided by the invention and production method will be sprouted after buckwheat wet-milling, adopt lactobacillus-fermented to improve biceps and the water-retaining property of flour, improve buckwheat processing quality and nutritional quality.Improve sweet buckwheat and add coarse cereal powder, assorted bean powder, add water, through screw extruding moulding, cutting granulation, heated-air drying, polishing, obtain regular shape, resistance to boiling, sweet buckwheat restructuring rice that rehydration is good, comprise buckwheat Chinese sorghum restructuring rice, buckwheat Radix Et Rhizoma Rhei rice restructuring rice, buckwheat millet restructuring rice, buckwheat mung bean restructuring rice, buckwheat red bean restructuring rice, buckwheat black soya bean restructuring rice etc.; The assorted beans restructuring of the sweet buckwheat coarse cereals rice mouthfeel that this method is produced is good, is of high nutritive value, and processing method is simple, and production cost is low, has good development space.
Accompanying drawing explanation
Fig. 1 is the assorted beans restructuring of the sweet buckwheat coarse cereals rice production method flow chart that the embodiment of the present invention provides.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Fig. 1 shows the flow process of the assorted beans restructuring of sweet buckwheat coarse cereals provided by the invention rice production method.For convenience of explanation, only show part related to the present invention.
The sweet buckwheat coarse cereals restructuring meter Pei Fang that embodiments of the invention provide comprises following composition: Lactobacillus plantarum, lactobacillus bulgaricus, soybean, sweet buckwheat, water, sorghum flour, rheum officinale ground rice, millet powder, dietary alkali; According to 1000 kilograms of meters, this sweet buckwheat coarse cereals restructuring meter Pei Fang comprises following composition: sweet buckwheat 400-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, sorghum flour 200-400 kilogram, 200-400 kilogram, rheum officinale ground rice, corn flour 200-400 kilogram, dietary alkali 1-50 kilogram;
Second object of embodiments of the invention is to provide the assorted beans restructuring of sweet buckwheat meter Pei Fang, and the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: Lactobacillus plantarum, lactobacillus bulgaricus, soybean, sweet buckwheat, water, mung bean flour, red bean powder, black bean powder, Gluten and egg-white powder, dietary alkali; According to 1000 kilograms of meters, the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: sweet buckwheat 600-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, mung bean flour 50-250 kilogram, red bean powder 50-250 kilogram, black bean powder 50-250 kilogram, Gluten 3-15 kilogram, egg-white powder 15-50 kilogram, dietary alkali 1-50 kilogram;
The weight fraction of mung bean flour, red bean powder, black bean powder is 5～25%.
The 3rd object of embodiments of the invention is to provide the production method of the assorted beans restructuring of sweet buckwheat coarse cereals rice, and the production method of the assorted beans restructuring of these sweet buckwheat coarse cereals rice comprises the following steps:
Step 1, sweet buckwheat shell, impurity elimination, cleaning, immersion, sprouting, and soybean impurity elimination, cleaning, soaked overnight, complete the pretreatment of sweet buckwheat, soybean;
Step 2, sprout sweet buckwheat and soybean and mix, be ground into sweet buckwheat and stick with paste, wet-milling finishes;
Step 3, lactobacillus-fermented: the buckwheat obtaining in step 2 is inoculated 3-15% Lactobacillus plantarum and lactobacillus bulgaricus in sticking with paste, 37 ℃ ferment 12～24 hours;
Step 4, neutralization, dry and pulverizing: the fermentation buckwheat obtaining in step 3 adds in dietary alkali extremely neutral with pH in sticking with paste, buckwheat paste carries out roller drying, removes moisture, and abrasive dust;
Step 5, mixing, screw extruding, dry and polishing: in the sweet buckwheat obtaining in step 4, add sorghum flour, rheum officinale ground rice, millet powder, mung bean flour, red bean powder, black bean powder, mix, add water; Mixing buckwheat is carried out to screw extruding; After adopting hot-air seasoning dry, carry out polishing.Wherein the component in sweet buckwheat coarse cereals restructuring rice is by weight being sweet buckwheat: sorghum flour: rheum officinale ground rice: millet powder is 4: 1: 1: 1.Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 57.1%, sorghum flour, rheum officinale ground rice and millet powder account for respectively 14.3% of sweet buckwheat coarse cereals restructuring rice gross weight;
The assorted beans restructuring of sweet buckwheat rice: adding mung bean flour, red bean powder and black bean powder in the sweet buckwheat obtaining in step 4, is wherein sweet buckwheat according to the weight ratio in sweet buckwheat coarse cereals restructuring rice: mung bean flour: red bean powder: black bean powder is 6: 1: 1: 1.Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 66.7%, mung bean flour, red bean powder and black bean powder account for respectively 11.1% of sweet buckwheat coarse cereals restructuring rice gross weight;
As a prioritization scheme of the embodiment of the present invention, in the production method step 1 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, the pretreatment temperature of sweet buckwheat is 28～32 ℃, and humidity is 70%, and pretreatment time is 45～52h.
A prioritization scheme as the embodiment of the present invention, in the production method step 2 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, sprout the mixing (soybean account for sweet buckwheat mass fraction 1～15%) of sweet buckwheat and soybean, the diameter that the sweet buckwheat that pulverizing obtains is stuck with paste is 0.1～0.3mm, and moisture content of material is 50-100%.
A prioritization scheme as the embodiment of the present invention, in the production method step 3 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, inoculate the 3%-15% that Lactobacillus plantarum and lactobacillus bulgaricus working stock culture (Lactobacillus plantarum and lactobacillus bulgaricus ratio are 2: 1～2) are sweet buckwheat paste mass fraction, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
As a prioritization scheme of the embodiment of the present invention, in the production method step 4 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, the granularity of dry buckwheat paste abrasive dust is 80～100 orders.
As a prioritization scheme of the embodiment of the present invention, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, to add sorghum flour, rheum officinale ground rice, millet powder, mung bean flour, red bean powder, black bean powder add water amount of water after mixing be 15%～30% to sweet buckwheat.
A prioritization scheme as the embodiment of the present invention, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, mixing the technological parameter that buckwheat carries out screw extruding is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
One, the sweet buckwheat coarse cereals restructuring of embodiment 1 rice:
1), Lactobacillus plantarum and lactobacillus bulgaricus activate respectively, makes mother culture, is mixed with working stock culture at 1: 1;
2), soybean impurity elimination, cleaning, immersion;
3), sweet buckwheat peeling, impurity elimination, immersion, sprouting, mixes also defibrination with the soybean after soaking;
4), sweet buckwheat soybean is stuck with paste inoculating lactic acid bacterium working stock culture;
5), 37 ℃ of fermentation 12-24 hour, add in dietary alkali and pH to neutral, buckwheat is stuck with paste and is carried out roller drying, removes moisture, and abrasive dust, granularity is 80～100 orders;
6), add sorghum flour, rheum officinale ground rice or millet powder 20～40%, fully mix, add suitable quantity of water (material amount of water is 15%～30%);
7), screw extruding: above-mentioned mixing buckwheat is carried out to screw extruding, extrusion process parameters is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min;
8), dry and polishing: after adopting hot-air seasoning dry, carry out polishing.
Two, the assorted beans restructuring of the sweet buckwheat of embodiment 2 rice:
1), Lactobacillus plantarum and lactobacillus bulgaricus activate respectively, makes mother culture, is mixed with working stock culture;
2), soybean impurity elimination, cleaning, immersion;
3), sweet buckwheat peeling, impurity elimination, immersion, sprouting, mixes also defibrination with the soybean after soaking;
4), sweet buckwheat soybean is stuck with paste inoculation working stock culture;
5), 37 ℃ of fermentation 12-24 hour, add in dietary alkali and pH to neutral, buckwheat is stuck with paste and is carried out roller drying, removes moisture, and abrasive dust, granularity is 80～100 orders;
6), add mung bean flour, red bean powder or black bean powder and Gluten and egg-white powder, weight ratio is 5～25%, fully mixes, and adds suitable quantity of water, material amount of water is 15%～30%;
7), screw extruding: above-mentioned mixing buckwheat is carried out to screw extruding, extrusion process parameters is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min;
8), dry and polishing: after adopting hot-air seasoning dry, carry out polishing.
Three, the assorted beans restructuring of the sweet buckwheat coarse cereals of embodiment 3 rice:
1), Lactobacillus plantarum and lactobacillus bulgaricus activate respectively, makes mother culture, is mixed with working stock culture at 1: 1;
2), soybean impurity elimination, cleaning, immersion;
3), sweet buckwheat peeling, impurity elimination, immersion, sprouting, mixes also defibrination with the soybean after soaking;
4), sweet buckwheat soybean is stuck with paste inoculation working stock culture;
5), 37 ℃ of fermentation 12-24 hour, add in dietary alkali and pH to neutral, buckwheat is stuck with paste and is carried out roller drying, removes moisture, and abrasive dust, granularity is 80～100 orders;
6), add sorghum flour, rheum officinale ground rice or millet powder 10～30% and mung bean flour, red bean powder or black bean powder 5～25%, fully mix, add suitable quantity of water, material amount of water is 15%～30%;
7), screw extruding: above-mentioned mixing buckwheat is carried out to screw extruding, extrusion process parameters is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min;
8), dry and polishing: after adopting hot-air seasoning dry, carry out polishing.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (9)
1. a sweet buckwheat coarse cereals restructuring rice and assorted beans restructuring meter Pei Fang, it is characterized in that, according to 1000 kilograms of meters, this sweet buckwheat coarse cereals restructuring meter Pei Fang comprises following composition: sweet buckwheat 400-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, sorghum flour 200-400 kilogram, 200-400 kilogram, rheum officinale ground rice, corn flour 200-400 kilogram, dietary alkali 1-50 kilogram;
According to 1000 kilograms of meters, the assorted beans restructuring of this sweet buckwheat meter Pei Fang comprises following composition: sweet buckwheat 600-800 kilogram, Lactobacillus plantarum 15-80 kilogram, lactobacillus bulgaricus 15-80 kilogram, soybean 1-15 kilogram, mung bean flour 50-250 kilogram, red bean powder 50-250 kilogram, black bean powder 50-250 kilogram, Gluten 3-15 kilogram, egg-white powder 15-50 kilogram, dietary alkali 1-50 kilogram;
The weight fraction of mung bean flour, red bean powder, black bean powder is 5～25%.
2. a production method for the assorted beans restructuring of sweet buckwheat coarse cereals rice, is characterized in that, the production method of the assorted beans restructuring of these sweet buckwheat coarse cereals rice comprises the following steps:
Step 1, sweet buckwheat shell, impurity elimination, cleaning, immersion (buckwheat soaks 12-16 hour in 2 times of weight 45-55 ℃ hot water), sprout, and soybean impurity elimination, cleaning, soaked overnight, complete the pretreatment of sweet buckwheat, soybean; The condition of sprouting is as follows: 28～32 ℃ of temperature, humidity 65-80%, time 45～52h;
Step 2, sprout sweet buckwheat and soybean and mix, be ground into sweet buckwheat and stick with paste, wet-milling finishes;
Step 3, lactobacillus-fermented: the buckwheat obtaining in step 2 is inoculated 3-15% Lactobacillus plantarum and lactobacillus bulgaricus in sticking with paste, 37 ℃ ferment 12～24 hours;
Step 4, neutralization, dry and pulverizing: the fermentation buckwheat obtaining in step 3 adds in dietary alkali extremely neutral with pH in sticking with paste, buckwheat paste carries out roller drying, removes moisture, and abrasive dust;
Step 5, mixing, screw extruding, dry and polishing; Sweet buckwheat coarse cereals restructuring rice: add sorghum flour, rheum officinale ground rice and millet powder in the sweet buckwheat obtaining in step 4, wherein the component in sweet buckwheat coarse cereals restructuring rice is by weight being sweet buckwheat: sorghum flour: rheum officinale ground rice: millet powder is 4:1:1:1; Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 57.1%, sorghum flour, rheum officinale ground rice and millet powder account for respectively 14.3% of sweet buckwheat coarse cereals restructuring rice gross weight.
3. the assorted beans restructuring meter of sweet buckwheat: adding mung bean flour, red bean powder and black bean powder in the sweet buckwheat obtaining in step 4, is wherein sweet buckwheat according to the weight ratio in sweet buckwheat coarse cereals restructuring rice: mung bean flour: red bean powder: black bean powder is 6:1:1:1; Be sweet buckwheat account for sweet buckwheat coarse cereals restructuring rice gross weight 66.7%, mung bean flour, red bean powder and black bean powder account for respectively 11.1% of sweet buckwheat coarse cereals restructuring rice gross weight;
Above-mentioned raw materials is mixed in proportion, add water; Mixing buckwheat is carried out to screw extruding; After adopting hot-air seasoning dry, carry out polishing.
4. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, it is characterized in that, in the production method step 1 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, the pretreatment temperature of sweet buckwheat is 28～32 ℃, and humidity is 70%, and pretreatment time is 45～52h.
5. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, it is characterized in that, the mixed proportion of sprouting sweet buckwheat and soybean in the production method step 2 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice is 90:1, the diameter that the sweet buckwheat that pulverizing obtains is stuck with paste is 0.1～0.3mm, and moisture content of material is 50-100%.
6. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, it is characterized in that, the ratio of inoculating Lactobacillus plantarum and lactobacillus bulgaricus in the production method step 3 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice is 2:1～2, fermentation temperature is 37 ℃, and fermentation time is 12～24 hours.
7. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, is characterized in that, in the production method step 4 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, to stick with paste the granularity of abrasive dust be 80～100 orders to dry buckwheat.
8. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, it is characterized in that, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, to add sorghum flour, rheum officinale ground rice, millet powder, mung bean flour, red bean powder, black bean powder add water amount of water after mixing be 15%～30% to sweet buckwheat.
9. the production method of the assorted beans restructuring of sweet buckwheat coarse cereals as claimed in claim 3 rice, it is characterized in that, in the production method step 5 of the assorted beans restructuring of these sweet buckwheat coarse cereals rice, mixing the technological parameter that buckwheat carries out screw extruding is: preheating section temperature is controlled at 50-70 ℃, three sections, gelatinization district warm area is controlled at 115 ℃-125 ℃-135 ℃, 80～110 ℃ of die head temperatures, screw speed 150～250r/min.
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