CN103749872B - Bitter buckwheat product of a kind of high added value and preparation method thereof - Google Patents
Bitter buckwheat product of a kind of high added value and preparation method thereof Download PDFInfo
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Abstract
The invention discloses bitter buckwheat product of a kind of high added value and preparation method thereof, be mixed and processed primarily of bitter buckwheat functional nutrient enrichment powder and rigid vegetable fat, wherein bitter buckwheat functional nutrient enrichment powder is formed by duck wheat and leaf of Radix Et Rhizoma Fagopyri Tatarici, persimmon leaf, purslane Compound Machining, by weight, duck wheat 60 ~ 80, dry leaf of Radix Et Rhizoma Fagopyri Tatarici 8 ~ 14, dry persimmon leaf 60 ~ 80, fresh purslane 30 ~ 50, duck wheat: dry persimmon leaf=1:1, dry leaf of Radix Et Rhizoma Fagopyri Tatarici: duck wheat=(1 ~ 2): 10, bitter buckwheat functional nutrient enrichment powder: rigid vegetable fat=(65 ~ 80): (20 ~ 35).The present invention be made bitter buckwheat food and as raw material derive food have functional nutrient become separating/enriching, edible easy to carry, meet the advantages such as food organoleptic requirements, especially with delicious chocolate form and leisure food production method fast and easily, be easy to obtain popular popularizing, be conducive to improving modern's holistic health level.
Description
Technical field
The present invention relates to a kind of buckwheat deep process technology, particularly bitter buckwheat product of a kind of high added value and preparation method thereof, belongs to deep processing of farm products field of food.
Background technology
Bitter buckwheat formal name used at school " tatar buckwheat ", the Mongolian as far back as the western Tartar in Urals area gains the name as staple food, because have bitter taste also referred to as " duck wheat ".Record according to Compendium of Material Medica, the effect such as the useful strength of bitter buckwheat, sharp knowledge, sending down abnormally ascending, wide intestines, stomach invigorating.Prove according to modern medicine study, there is hypoglycemic, reducing blood lipid, hypotensive, radiation proof, anticancer, antifatigue, the health-care effect such as antibacterial, be a kind of important little ancestor's rain fed crops integrating nutrition, health care, medical treatment, be called as the grain treasure of " food and medicament dual-purpose ".Hull buckwheat grows impoverishment tolerant because of it, strong stress resistance, growing environment light application time is long, and day and night temperature is large, pollution-free, nutrition contained by it is enriched, and protein content, lysine content are all very high, also contains a large amount of rutins except containing except multivitamin, rutin can promote the secretion of human insulin, and have softening blood vessel, improve the effect of microcirculation and reduction fragility of blood vessels, the resistant starch simultaneously in bitter buckwheat and protein content are also higher than general cereal crops.Resistant starch can delay the absorption of sugar in food, and postprandial blood sugar elevation amplitude is reduced, and is again as function factor carrier simultaneously, can makes the healthy and strong digestive system of colon proliferation of probiotics; Other nutrients mass-energy such as contained selenium delay senility raising body immunity.The protein of bitter buckwheat is about about 10% of dry weight, mainly contains glutelin, watersoluble albumin and salt dissolubility globulin composition, approximate peas protein.Bitter buckwheat amino acid content is high and proportioning suitable, and 8 seed amino acids containing needed by human, are especially rich in arginine, lysine, tryptophan, histidine etc., have good complementarity to other food.Bitter buckwheat is containing nine kinds of aliphatic acid, and human body is easy to the oleic acid that absorbs and linoleic acid accounts for about 80% of bitter buckwheat aliphatic acid.
Chocolate is eaten 300 or four hundred years as drink form the earliest, until just invented in 18th century make that nowadays people know chew edible chocolate bar.Visible solid food is popular universal ideal form, not only adapts to the fast pace of development of civilization, and meets modern's leisure and to draw nourishment from requirement.Cocoa butter contains abundant polyphenol, has anti-oxidation function, human body can be protected to resist a series of disease, alleviate burn-in effects.Therefore, the content of cocoa butter is also referred to as chocolate gold content.Cocoa butter is also known as cocoa butter, and being the rigid natural plant grease of milk yellow taken out from cocoa liquor, is the most stable known edible vegetable oil and fat.Cocoa butter has light chocolate taste and fragrance, has very short plastic range, less than 27 DEG C, and being all almost has the solid of hardness (27.7 DEG C start fusing).Rising with temperature can be melted rapidly, just melts completely to 35 DEG C.Cocoa butter goods have unique level and smooth sense and the characteristic of just melt in the mouth.Although research shows that cocoa butter has very high saturated fat levels, but cholesterolemia concentration can not be raised as other saturated fat, this is because it has very high stearic acid content, stearic acid is one of main fatty acid in cocoa butter, and it can reduce the cholesterol in blood.Cocoa butter is also rich in the unrighted acid to synthesizing in the useful but body of human body, owing to produce and low temperature process is taked in application, changes so can not affect its functional nutrient composition and runs off.
Leaf of Radix Et Rhizoma Fagopyri Tatarici, leaf color is bud green uniform, steam beating after cleaning, drying is refined into tealeaves, it is 57g/kg that experiment records general flavone average content, because primary raw material bitter-buckwheat nutritive enrichment powder needs boiling and cures (or expanded) technique in the present invention, very large loss is caused to the functional components general flavone of duck wheat, for bitter buckwheat tea, raw material is containing general flavone percentage average 2.24 ± 0.04, during the bitter buckwheat tea finished product utilizing traditional handicraft to process, general flavone content drops to 1.38 ± 0.04, loss late is up to 38.4%, therefore the present invention innovates the leaf of Radix Et Rhizoma Fagopyri Tatarici that adopts and exceed duck wheat 2 ~ 3 times of flavones contents as primary reinforcement operation to improve its functional components, the desired result making final general flavone content suitable with raw material numerical value is controlled in conjunction with best temperature and time, and the product sensory quality made by technique of carrying out baking after dipping is again better.The present invention introduces the high leaf of Radix Et Rhizoma Fagopyri Tatarici of flavonoid substance content, and the bitter buckwheat resource made full use of, has huge economic worth and market prospects.
Natural nutrient fluid, the functional nutrient enrichment article combining screening integration of drinking and medicinal herbs with reference to traditional Chinese medicine and pharmacy and modern biological project coordinate compatibility, and science is applied in secondary reinforcement operation of the present invention.The extractive from leaves of persimmon liquid that the present invention preferably adds is rich in vitamin C, and its main pharmacological of vitamin C maintains blood vessel elasticity, strengthens capillary resistance, reduce its fragility and permeability, and promote its hyperplasia and prevent hemagglutination.Vitamin C content in persimmon leaf is very abundant, up to 2500 ~ 3500mg in every 100g cured leaf, exceeds decades of times even more than hundred times compared with the citrus in tealeaves, capsicum and fruit, lemon, orange, Kiwi berry etc.Suitable with rutin content in bitter buckwheat, both have good collaborative enhancing Cell protection antifatigue and improve anoxia endurance effect (building rutin and vitamin C to the impact of Radical Metabolism after rat exhausted movemeat with reference to " Chinese Journal of Sports Medicine " 18 volumes the 2nd phase document: Xia Yun in 1999), rutin can strengthen ascorbic effect and promote that vitamin C is accumulated in vivo, rutin prevents vitamin C oxidized and is damaged, experiment proves that rutin is decomposed with former nothing at 160 DEG C, and produce Quercetin at 160 ~ 200 DEG C of decomposeds, and after 210 DEG C, heat rutin just can be destroyed.Can improve its heat resistance of vitamin C, vitamin C has promotion functions to play and antioxidation to rutin equally, and both collaborative self-protections mutually, synergistic antioxidant turn into becoming Nutrition circle common recognition.Persimmon leaf extract is strengthened the bitter buckwheat grain of heat with spray pattern.Also the integration of drinking and medicinal herbs food extract being rich in natural function nutritional labeling bitter buckwheat to synergistic function is comprised.Persimmon leaf has outside edible nourishing value, also to possess anti-oxidant, reducing blood lipid, anticancer, strengthen effects such as immunity (with reference to " Chinese traditional Chinese medicine science and technology " the 5th phase document in 2006: the persimmon leaf water extracts such as Hu Zhongze are to the experimental study of diabetic mice hypoglycemic activity) (with reference to " Chinese pharmacists " 12 volumes the 1st phase document in 2009: persimmon leaf water extract experimental Study on Antitumor Effect such as Tang Xiuneng), nearest research its also possess food antiseptic function, especially the anti-oxidation function of lipid food significantly (with reference to " food industry science and technology " the 7th phase document in 2010: the synergy progress between the naturals such as Sheng Xuefei), the interpolation of persimmon leaf has the effect of achieving many things at one stroke.The people such as the edible safety of extractive from leaves of persimmon is high, Wu Rui are through proving pregnant mouse experiment not find that extractive from leaves of persimmon (0.6 ~ 3.84 g/kg) has embryotoxicity and Teratogenesis toxicity (with reference to " Pharmacology and Clinics of Chinese Materia Medica " the 2nd phase document in 2012: extractive from leaves of persimmon is to the Study on Teratogenic of SD rat) to rat.
Purslane has abundant nutritive value and special medical care effect, has the title of " natural antibiotics ".Purslane except the antibacterial and anti-inflammation functions of wide spectrum, also containing a large amount of reducing blood lipid, hypoglycemic, develop immunitypty, anti-oxidant and anti-ageing active ingredient of waiting for a long time, is the medicine-food two-purpose foodstuff raw material of health ministry approval except having strong.Purslane has elimination activity oxygen radical and lipid peroxidation, it is a kind of natural, lipid and containing the high natural food plant antiseptic agent of lipid, experiment proof 121 DEG C processes 15min and contrasts without high-temperature process sample, no significant difference, high temperature is described on its bacteriostasis substantially without impact, especially stronger inhibitory action is had to various common food pollutantbacteria, with vitamin C Synergistic fungistatic effect better (with reference to " grain and oil are processed and food machinery " the 7th phase document in 2005: ox is extensively just etc. Polysaccharide from Portulaca oleracea is to the research of lipid-antioxidant activity effect).Its effect played in the present invention and prevent protein digestion, improve bitter buckwheat processing characteristics, reduce bitter buckwheat fat and flavones oxidation and the refining time that runs off, reduces in addition.
Existing duck wheat processed food application: 1, tartary buckwheat noodle food processing, 2, make vinegar wine brewing, 3, functional components extracts, 4, tartary-backwheat tea.The processing of tartary buckwheat noodle food is one of major way of duck wheat application in the market, because the gluten content of buckwheat powder is very low, although this is an advantage of buckwheat health-care performance, but processing quality is poor, elasticity and plasticity are not good, product has bitter and coarse mouthfeel, independent utility poor performance, a large amount of interpolation wheat flours and various viscosity, the wheaten food of flavoring additive reduces (comprising the contour sugared wheaten food of cake) functional component of duck wheat, we know in buckwheat powder to there is rutin hydrolase, rutin can be decomposed into Quercetin rapidly by this enzyme in aqueous, this is also the main cause that bitter buckwheat bitter taste produces, this characteristic limits various exploitation of its deep processing and food series, make vinegar wine brewing and functional components extraction, high added value benefit is not given prominence to, tartary-backwheat tea is not because it adds non-natural additive, be rich in and strong bake Mai Xiangshi edible way the most popular at present, also be that duck wheat function value compares a kind of mode made full use of, but tartary-backwheat tea manufacture craft is simple, competition among enterprises fierceness makes product economy benefit not obvious, in addition as product also existing defects itself, particle eating mouth feel as steeped not good (particle includes abundant non-water-soluble nutritional labeling), must have hot water to do medium exactly in addition and eat and do not reach the high leisure food standard of popularity rate.
Bitter buckwheat rutin content is many and Vitamin C content is low, persimmon leaf Vitamin C content height rutin content is low, according to both Synergistic principles in biology in conjunction with compatibility, the vitamin C in persimmon leaf fully can improve the utilization rate of bitter buckwheat rutin, strengthens rutin nutrition and health care function; Rutin in bitter buckwheat can reduce high temperature to vitamin C loss late, can strengthen ascorbic effect and promote vitamin C accumulation in vivo.The two combines and brings out the best in each other, and is the most important ring of bitter buckwheat functional nutrient strengthening.Vitamin C aqueous solution loss late in long-time high temperature is very large, so persimmon leaf extract is selected to be adsorbed in secondary reinforcement technique on bitter buckwheat to reduce its water content, require shorten the spray attachment time as far as possible and avoid bitter buckwheat to warm more than Oxidative demage during 100 DEG C of high temperature nutrient solution moisture evaporations, cure the good water content with expanded GPRS.
Pure chocolate belongs to the unbalanced food of nutrition because lacking protein content, although adding of milk powder changes this shortcoming, but because the little increase surface area of milk powder particle thus improve the consumption of cocoa butter, improve cost and also do not meet the nutrition boundary (fatty accounting is no more than 35%) of generally acknowledging in the world.In addition in order to meet more crowd's palatabilities, need to add the high sugar food that a large amount of Icing Sugar flavorings becomes infringement health, sugar is the carbohydrate containing most high heating value low nutrition, nutrition claim sugar to be " empty energy " food, Excess free enthalpy can affect normal appetite, cause other nutriments picked-ups such as protein not enough, the diseases such as obesity, artery sclerosis, hypertension, diabetes and carious tooth can be caused.
" a kind of vanilla flavor is chocolate and preparation method thereof " patent of invention of China Patent No. 201110134597.5, cocoa butter 30 ~ 60 parts, cocoa power 10 ~ 40 parts, milk powder 10 ~ 30 parts, bitter buckwheat 1 ~ 4 part in this patent, do not include the bitter buckwheat of other compositions less than 2% accounting, illustrate that bitter buckwheat is here use as fragrance component, its preparation method is simple, can not fully demonstrate the functional nutritional value of bitter buckwheat, be not that is the invention of setting up the project using bitter buckwheat as main body.Chinese Patent Application No. 200910200146.X discloses " a kind of compound nutritious powder containing collagen ", its formula is made up of collagen, emulsified fat end, buckwheat powder, the root of kudzu vine, pseudo-ginseng, cocoa power and protein sugar, here grease end is not rigid vegetable fat, the application of bitter buckwheat is Multi-layer technology, by described in it six layers get one deck and layer 6 powder and calculate, the utilization rate of duck wheat, less than 30%, both added technology difficulty, and reduced the added value of bitter buckwheat.Make product become the crowd of limitation restriction in limited time articles for use adding of pseudo-ginseng in addition, add that low accounting rate can not make bitter buckwheat be widely used, water must be had in addition to do medium and eat, not reach instant fast food standard efficiently.Chinese Patent Application No. 201210151087.3 discloses " a kind of clearing heat and promoting diuresis is suitable for the health drink of patients with diabetes mellitus ", relate to the invention of bitter buckwheat and purslane liquid beverage, both combine is two kinds of edible combinations with function of polysaccharide purely, also the article that restriction crowd eats are belonged to, well-known applicable diabetic product is all the substitute food or the unbalanced food of nutrition that not easily absorb mouthfeel difference mostly, extensively popularize so be difficult to obtain general population, there is liquid beverage volume in addition and carry greatly the disadvantages such as inconvenience.
Proposed standard according to Chinese Soclety of Nutrition: carbohydrate accounts for 55 ~ 65; Lipid accounts for 20 ~ 30; Protein accounts for the ratio of 10 ~ 12, the nutrition boundary suggestion of generally acknowledging in the world: the fat institute energy that provides should more than 30 ~ 35%, develops perfect food three nutritious elements content and should meet nutrition and define ratio.
Summary of the invention
The object of the present invention is to provide the bitter buckwheat product of a kind of high added value natural, alimentary health-care function enrichment, that carry instant, this product can also as raw-food material, its efficient and convenient characteristic can obtain all kinds of crowd and popularize fast, solve the allegro diet conservancy mode of modern, meet consuming public's holistic health level.
Another object of the present invention is to the preparation method that above-mentioned bitter buckwheat product is provided, the auxiliary material added in preparation process and strengthening material are mainly used in optimizing bitter buckwheat color, smell and taste food organoleptic requirements and enrichment health care, mix by refining refining by bitter buckwheat functional nutrient enrichment powder with rigid vegetable fat, functional components nutritional granular evenly spreads in cocoa butter oil phase, utilizes cocoa butter continuous phase and rigid feature to make similar chocolate solid-state food.
The present invention is achieved by following technical proposals:
The bitter buckwheat product of a kind of high added value, be mixed and processed primarily of bitter buckwheat functional nutrient enrichment powder and rigid vegetable fat, wherein bitter buckwheat functional nutrient enrichment powder is formed by duck wheat and leaf of Radix Et Rhizoma Fagopyri Tatarici, persimmon leaf, purslane Compound Machining, by weight, duck wheat 60 ~ 80, dry leaf of Radix Et Rhizoma Fagopyri Tatarici 8 ~ 14, dry persimmon leaf 60 ~ 80, fresh purslane 30 ~ 50, duck wheat: dry persimmon leaf=1:1, dry leaf of Radix Et Rhizoma Fagopyri Tatarici: duck wheat=(1 ~ 2): 10, bitter buckwheat functional nutrient enrichment powder: rigid vegetable fat=(65 ~ 80): (20 ~ 35).
The bitter buckwheat product preparation method of a kind of high added value, is made up of following steps:
(A) preparation of bitter buckwheat functional nutrient enrichment powder:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing abrasive dust is granulated, under 120 ~ 180 DEG C of conditions, take out after baking 15 ~ 30 minutes, be cooled to room temperature, pulverize 60 mesh sieves after curing Titian and make bitter buckwheat functional nutrient enrichment powder,
The preparation of bitter buckwheat functional nutrient enrichment powder also can adopt following method:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry adds in air flow puffing machine to water content 6% ~ 7%, under being heated to the condition of 1.1MPa, carry out airflow puffing, buckwheat seeds flower after expanded is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder,
The preparation of bitter buckwheat functional nutrient enrichment powder also can adopt following method:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry pulverized 60 mesh sieves to water content 12% ~ 18%, bitter buckwheat after being strengthened, add the solid breast of 3% ~ 5% of the bitter buckwheat quality after strengthening at sleeve surface temperature 60 C, puffing material is prepared under the extrusion condition of 300r/min, puffing material is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder,
(B) by the bitter buckwheat functional nutrient enrichment powder made by one of above three kinds of techniques with rigid vegetable fat by weight (65 ~ 80): (20 ~ 35) and appropriate fragrant and sweet taste auxiliary material mix, put into refiner grinding, through fine grinding, add emulsifying agent refining homogeneous, tempering process is made into product, finally waters mold forming and moulded section packaging warehouse-in according to material containing fat condition selecting.
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
The invention has the advantages that: 1, the present invention three macro-energy nutrient proportioning reaches substantially: carbohydrate accounts for 55 ~ 65, lipid accounts for 20 ~ 30, protein accounts for 10 ~ 12 standards, and change the high sugar of chocolate food and the imbalance lacking proteinaceous nutrient element, product nutrition-allocated proportion is balanced, and functional materials enrichment, improves bitter buckwheat added value greatly, 2, mouthfeel is good, portable, instant, traditional picked-up mode of having tea is made into tea of eating that applicable fast pace is lived, functional nutrient usury and absorbs mode, change bitter buckwheat cakes and sweetmeats limitation, 3, make leisure food nutrition accumulation, functional food with low sugar content eats sense organ excellentization, 4, bitter buckwheat functional nutrient particulate homogenous be scattered in grease mutually in, effective opposing enzyme decomposes, and nutraceutical agents is slowly absorbed in enteron aisle, improves the digestive utilization ratio of protein, increase bitter buckwheat resistance starch content, reduce excessive unbalanced diet to physical impairment, 5, according to nutrition composite natral plant functional nutrient element, the Synergistic function of polyphenoils is promoted, the present invention gives prominence to the key points and strengthens the food therapy health effect of bitter buckwheat functional components rutin, special interpolation has with it synergistic function to be rich in ascorbic persimmon leaf, the every hectogram of bitter buckwheat is about containing 2000 ㎎ rutins, the every hectogram of dry persimmon leaf is about containing 3500 ㎎ vitamin Cs, and under identical weight, the two meets rutin substantially: vitamin C=1:1 ~ 2 synergy condition ratio, 6, not add or trace adds cocoa power and cocoa liquor as wherein a kind of flavor seasoning (accounting content is no more than 2%), reduce the use amount of sugar, reduce flavoring (removing cocoa power peculiar smell) program refining time, thus improve consumer groups and production capacity, high temperature is to lipase, rutin hydrolase has passivation, rutin is stoped to be converted into Quercetin, thus prevent increasing the weight of of product bitter taste, say that curing the improvement of bulking process to bitter buckwheat products taste plays positive role from this angle, the interpolation reducing sugar is again a positive aspect, more easily make low sugar or sugarfree foods, 7, leaf of Radix Et Rhizoma Fagopyri Tatarici interpolation effectively improves bitter buckwheat because soaking, curing, pulverize run off functional components, the effect that the interpolation of purslane prevents bitter buckwheat protein digestion, improves bitter buckwheat processing characteristics, reduces bitter buckwheat fat and flavones oxidation and the refining time that runs off, reduces, 8, the strengthening article of duck wheat of the present invention and interpolation are all rich in natural, can extend oil-containing lipid effective period of food quality, improve food stability and nutritive value.
accompanying drawing explanationfig. 1 is production technological process of the present invention.
detailed description of the inventionbelow in conjunction with accompanying drawing, the present invention is described in further detail.
Embodiment 1 is as Fig. 1, by weight, the 60 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C of conditions, carries out boiling 60min, by the duck wheat after boiling under 60 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% for 45 DEG C, add through cleaning, blanching, 30 parts, the fresh purslane juice squeezed mixing abrasive dust is granulated, under 120 DEG C of conditions, take out after baking 30 minutes, be cooled to room temperature, pulverize 60 mesh sieves after curing Titian and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 80:20 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 25 μm, refining homogeneous program is entered after moisture 1%, refining temperature 55 DEG C, add the lecithin emulsifier of grinding material quality 0.5%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, directly moulded section is extruded after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 2 by weight, the 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 130 DEG C of conditions, carries out boiling 30min, by the duck wheat after boiling under 65 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 100 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 5% for 45 DEG C, add through cleaning, blanching, 50 parts, the fresh purslane juice squeezed mixing abrasive dust is granulated, under 180 DEG C of conditions, take out after baking 15 minutes, be cooled to room temperature, pulverize 60 mesh sieves after curing Titian and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 65:35 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 18 μm, refining homogeneous program is entered after moisture 1%, refining temperature 80 DEG C, add the lecithin emulsifier of grinding material quality 0.3%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 3 by weight, the 70 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 88 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 11 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 3h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 120 DEG C of conditions, carries out boiling 45min, by the duck wheat after boiling under 62 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 70 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 95 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 4% for 45 DEG C, add through cleaning, blanching, 40 parts, the fresh purslane juice squeezed mixing abrasive dust is granulated, under 150 DEG C of conditions, take out after baking 20 minutes, be cooled to room temperature, pulverize 60 mesh sieves after curing Titian and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 70:30 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 20 μm, refining homogeneous program is entered after moisture 1%, refining temperature 65 DEG C, add the lecithin emulsifier of grinding material quality 0.4%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 4 is by Fig. 1, by weight, the 60 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C of conditions, carries out boiling 60min, by the duck wheat after boiling under 60 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% for 45 DEG C, add through cleaning, blanching, 30 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry adds in air flow puffing machine to water content 6%, under being heated to the condition of 1.1MPa, carry out airflow puffing, buckwheat seeds flower after expanded is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 80:20 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, fine grinding material reaches fineness 25 μm, refining homogeneous program is entered after moisture 1%, refining temperature 55 DEG C, add 0.5% lecithin emulsifier, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, directly moulded section is extruded after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, regulate fragrant and sweet taste auxiliary material dosage to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 5 by weight, the 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 130 DEG C of conditions, carries out boiling 30min, by the duck wheat after boiling under 65 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 100 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 5% for 45 DEG C, add through cleaning, blanching, 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry adds in air flow puffing machine to water content 7%, under being heated to the condition of 1.1MPa, carry out airflow puffing, buckwheat seeds flower after expanded is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 65:35 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, fine grinding material reaches fineness 19 μm, refining homogeneous program is entered after moisture 1%, refining temperature 75 DEG C, add 0.3% lecithin emulsifier, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, regulate fragrant and sweet taste auxiliary material dosage to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 6 by weight, the 70 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 88 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 11 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 3h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 110 DEG C of conditions, carries out boiling 50min, by the duck wheat after boiling under 62 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 70 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 96 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 4% for 45 DEG C, add through cleaning, blanching, 40 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry adds in air flow puffing machine to water content 6.5%, under being heated to the condition of 1.1MPa, carry out airflow puffing, buckwheat seeds flower after expanded is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 70:30 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, fine grinding material reaches fineness 22 μm, refining homogeneous program is entered after moisture 1%, refining temperature 65 DEG C, add 0.4% lecithin emulsifier, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, regulate fragrant and sweet taste auxiliary material dosage to screen optimization formula,
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 7 is as Fig. 1, by weight, the 60 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 8 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C of conditions, carries out boiling 60min, by the duck wheat after boiling under 60 DEG C of DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 3% for 45 DEG C, add through cleaning, blanching, 30 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry pulverized 60 mesh sieves to water content 12%, bitter buckwheat after being strengthened, add the solid breast of 3% of the bitter buckwheat quality after strengthening at sleeve surface temperature 60 C, puffing material is prepared under the extrusion condition of 300r/min, puffing material is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 80:20 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 25 μm, refining homogeneous program is entered after moisture 1%, refining temperature 55 DEG C, add the lecithin emulsifier of grinding material quality 0.5%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, directly moulded section is extruded after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula.To each parameter ratio in process, aesthetic quality inquires into, and draws optimised process;
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 8 by weight, the 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 130 DEG C of conditions, carries out boiling 30min, by the duck wheat after boiling under 65 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 100 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 5% for 45 DEG C, add through cleaning, blanching, 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry pulverized 60 mesh sieves to water content 18%, bitter buckwheat after being strengthened, add the solid breast of 5% of the bitter buckwheat quality after strengthening at sleeve surface temperature 60 C, puffing material is prepared under the extrusion condition of 300r/min, puffing material is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 65:35 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 19 μm, refining homogeneous program is entered after moisture about 1% standard, refining temperature 70 DEG C, add the lecithin emulsifier of grinding material quality 0.3%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula.To each parameter ratio in process, aesthetic quality inquires into, and draws optimised process;
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Embodiment 9 by weight, the 70 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 86 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 (g/ml), after soaking 11 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 3h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 120 DEG C of conditions, carries out boiling 45min, by the duck wheat after boiling under 63 DEG C of conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 70 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 95 DEG C of bitter buckwheats warmed by solid-liquid ratio 1:1 (g/ml), dry to water content 4% for 45 DEG C, add through cleaning, blanching, 40 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry pulverized 60 mesh sieves to water content 15%, bitter buckwheat after being strengthened, add the solid breast of 4% of the bitter buckwheat quality after strengthening at sleeve surface temperature 60 C, puffing material is prepared under the extrusion condition of 300r/min, puffing material is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder, functional nutrient enrichment powder mixes by weight 70:30 and appropriate fragrant and sweet taste auxiliary material with rigid vegetable fat, put into refiner 50 DEG C of constant temperature grindings, grinding material reaches fineness 22 μm, refining homogeneous program is entered after moisture about 1% standard, refining temperature 60 DEG C, add the lecithin emulsifier of grinding material quality 0.4%, impel cocoa butter to form more multistable fixed β crystal through temperature adjustment after refining and improve finished product indices, mold forming is watered after temperature adjustment, finally fuzzy mathematics sense organ (mainly mouthfeel and smell) evaluation is carried out to bitter buckwheat chocolate, fragrant and sweet taste auxiliary material dosage is regulated to screen optimization formula.To each parameter ratio in process, aesthetic quality inquires into, and draws optimised process;
Described rigid vegetable fat comprises cocoa butter, cacaolike butter, substitute of cocoa fat or its arbitrary composition, preferred cocoa butter.
Fragrant and sweet taste auxiliary material comprises the fragrance components such as sugar, sugared substitute, salt, cream, milk powder, vegetable fat powder, Fructus Hordei Germinatus, almond, cocoa power, cocoa liquor, vanillic aldehyde and the multiple natural plant extracts such as peppermint, Jasmine, chocolate is made to have special fragrance, fragrant and sweet taste substance requires that granularity is between 25 ~ 60 μm, major auxiliary burden Icing Sugar accounting 0 ~ 35%, cocoa liquor 0 ~ 20%, milk powder 0 ~ 20%, cocoa power 0 ~ 2%, spices 0.01 ~ 0.12%.
Leaf of Radix Et Rhizoma Fagopyri Tatarici of the present invention and persimmon leaf are all adopt comparatively economic water extraction mode, because be that making food does not need accurate proportioning, and raw material almost cost free.So the high solvent of eliminating cost ratio and complicated technique are as alcohol extracting, otherwise extracting should within the present invention's protection.
Claims (4)
1. the bitter buckwheat product of high added value, it is characterized in that: by bitter buckwheat functional nutrient enrichment powder, rigid vegetable fat and appropriate fragrant and sweet taste auxiliary material are mixed and processed, wherein bitter buckwheat functional nutrient enrichment powder is by duck wheat and leaf of Radix Et Rhizoma Fagopyri Tatarici, persimmon leaf, purslane Compound Machining forms, by weight, duck wheat 60 ~ 80, dry leaf of Radix Et Rhizoma Fagopyri Tatarici 8 ~ 14, dry persimmon leaf 60 ~ 80, fresh purslane 30 ~ 50, duck wheat: dry persimmon leaf=1:1, dry leaf of Radix Et Rhizoma Fagopyri Tatarici: duck wheat=(1 ~ 2): 10, bitter buckwheat functional nutrient enrichment powder: rigid vegetable fat=(65 ~ 80): (20 ~ 35).
2. the bitter buckwheat product preparation method of high added value, is characterized in that, be made up of following steps:
(A) preparation of bitter buckwheat functional nutrient enrichment powder:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 g/ml, after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1g/ml, dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing abrasive dust is granulated, under 120 ~ 180 DEG C of conditions, take out after baking 15 ~ 30 minutes, be cooled to room temperature, pulverize 60 mesh sieves after curing Titian and make bitter buckwheat functional nutrient enrichment powder,
(B) by the bitter buckwheat functional nutrient enrichment powder made with rigid vegetable fat by weight (65 ~ 80): (20 ~ 35) and appropriate fragrant and sweet taste auxiliary material mix, put into refiner grinding, through fine grinding, add emulsifying agent refining homogeneous, tempering process is made into product, finally waters mold forming and moulded section packaging warehouse-in according to material containing fat condition selecting.
3. the bitter buckwheat product preparation method of high added value, is characterized in that, be made up of following steps:
(A) preparation of bitter buckwheat functional nutrient enrichment powder:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 g/ml, after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1g/ml, dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry adds in air flow puffing machine to water content 6% ~ 7%, under being heated to the condition of 1.1MPa, carry out airflow puffing, buckwheat seeds flower after expanded is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder,
(B) by the bitter buckwheat functional nutrient enrichment powder made with rigid vegetable fat by weight (65 ~ 80): (20 ~ 35) and appropriate fragrant and sweet taste auxiliary material mix, put into refiner grinding, through fine grinding, add emulsifying agent refining homogeneous, tempering process is made into product, finally waters mold forming and moulded section packaging warehouse-in according to material containing fat condition selecting.
4. the bitter buckwheat product preparation method of high added value, is characterized in that, be made up of following steps:
(A) preparation of bitter buckwheat functional nutrient enrichment powder:
By weight, 60 ~ 80 parts of cleanings of selected duck wheat are dried for subsequent use, get and be heated to 85 ~ 90 DEG C with the pure water of duck wheat solid-liquid ratio 1:1 g/ml, after soaking 8 ~ 14 parts of dry leaf of Radix Et Rhizoma Fagopyri Tatarici 2 ~ 4h, defoliation, obtain leaf of Radix Et Rhizoma Fagopyri Tatarici juice, add in duck wheat for subsequent use and flood, stir and keep solid-liquid fully to contact, until leaf of Radix Et Rhizoma Fagopyri Tatarici juice is blotted by duck wheat, duck wheat after dipping is put into hydrothermal reaction device under 90 DEG C ~ 130 DEG C conditions, carries out boiling 30 ~ 60min, by the duck wheat after boiling under 60 DEG C ~ 65 DEG C conditions, forced air drying 90 minutes, the impurity such as removing duck wheat shell obtain bitter buckwheat, get 90 DEG C, 60 ~ 80 parts of dry persimmon leaves, 4h water extraction, concentrated 2% concentration, obtain persimmon leaf and extract nutrient solution, be sprayed onto on 90 DEG C ~ 100 DEG C bitter buckwheats warmed by solid-liquid ratio 1:1g/ml, dry to water content 3% ~ 5% for 45 DEG C, add through cleaning, blanching, 30 ~ 50 parts, the fresh purslane juice squeezed mixing again 45 DEG C of oven dry pulverized 60 mesh sieves to water content 12% ~ 18%, bitter buckwheat after being strengthened, add the solid breast of 3% ~ 5% of the bitter buckwheat quality after strengthening at sleeve surface temperature 60 C, puffing material is prepared under the extrusion condition of 300r/min, puffing material is put in the thermostatic drying chamber of 106 DEG C and carries out drying process 3h, sealing cooling, adopt tilting high speed Universalpulverizer to pulverize 60 orders to sieve and make bitter buckwheat functional nutrient enrichment powder,
(B) by the bitter buckwheat functional nutrient enrichment powder made with rigid vegetable fat by weight (65 ~ 80): (20 ~ 35) and appropriate fragrant and sweet taste auxiliary material mix, put into refiner grinding, through fine grinding, add emulsifying agent refining homogeneous, tempering process is made into product, finally waters mold forming and moulded section packaging warehouse-in according to material containing fat condition selecting.
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| CN104642674A (en) * | 2015-02-10 | 2015-05-27 | 贵州省荞四宝科技有限公司 | Mixed buckwheat material, and preparation method and application thereof |
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| CN107509959A (en) * | 2016-06-16 | 2017-12-26 | 李静 | A kind of processing method of Moringa buckwheat powder |
| CN108208588A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of germinated unpolished rice nutritious powder and preparation method thereof |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
| CN109497422A (en) * | 2018-12-27 | 2019-03-22 | 西北农林科技大学 | A kind of preparation method of bitter buckwheat parched rice |
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| CN112136950A (en) * | 2020-09-27 | 2020-12-29 | 成都大学 | Tartary buckwheat chocolate and preparation method thereof |
| CN116616359A (en) * | 2023-05-30 | 2023-08-22 | 海南健泰生物科技有限公司 | Weight-reducing tartary buckwheat tea and preparation method thereof |
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| CN101199309A (en) * | 2006-12-14 | 2008-06-18 | 张正文 | Bitter-buckwheat tea and preparation method thereof |
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