CN104054770A - Manufacturing method for tartary buckwheat baked food - Google Patents
Manufacturing method for tartary buckwheat baked food Download PDFInfo
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- CN104054770A CN104054770A CN201410325431.5A CN201410325431A CN104054770A CN 104054770 A CN104054770 A CN 104054770A CN 201410325431 A CN201410325431 A CN 201410325431A CN 104054770 A CN104054770 A CN 104054770A
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- tartary buckwheat
- rutin
- buckwheat powder
- buckwheat
- powder
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- 235000014693 Fagopyrum tataricum Nutrition 0.000 title abstract description 14
- 235000013305 food Nutrition 0.000 title abstract description 14
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 abstract description 31
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 31
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- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract 7
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 26
- 235000008429 bread Nutrition 0.000 description 20
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 5
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 5
- 229960001285 quercetin Drugs 0.000 description 5
- 235000005875 quercetin Nutrition 0.000 description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
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- 229920000945 Amylopectin Polymers 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 150000002213 flavones Chemical class 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
A manufacturing method for tartary buckwheat baked food belongs to food processing and can keep the rutin content by reducing the degradation rate of rutin in the tartary buckwheat baked food. The manufacturing method comprises the steps of boiling water, flatly spreading tartary buckwheat powder on a steaming pot, steaming the tartary buckwheat powder with the boiling water, taking the tartary buckwheat powder out, cooling, smashing and sieving the tartary buckwheat powder, mixing raw materials and auxiliary materials according to proportion, kneading dough, fermenting the dough, dividing the dough into blocks, shaping the blocks, baking the blocks and obtaining finished products. After the tartary buckwheat powder is preprocessed and steamed by being separated from water, more than 70% of rutin can be kept in a dough kneading process. In a fermenting process, most rutin in the tartary buckwheat powder steamed by being separated from water can still be degraded. However, the rutin degradation can be stopped after lemon juice is added into the tartary buckwheat powder, and most rutin can be kept after the lemon juice is added into the tartary buckwheat powder. The rutin can effectively reduce fragility and permeation of capillaries and meanwhile has antibiosis, anticancer and anti-oxidation functions. The manufactured tartary buckwheat baked food can meet the requirements for nutrition and health care, and the bitter taste of the tartary buckwheat food is reduced.
Description
Technical field
The invention belongs to food processing, specifically relate to a kind of preparation method of bitter buckwheat bakery.
Background technology
Bitter buckwheat (F.tataricuma), claims again hull buckwheat, is more satisfactoryly in cereal crops to fill out not busy catch crop, there is the features such as growth period short (60～80d just can ripe), adaptability be stronger, more in In Southwest China cultivation, as Yunnan, Sichuan, Guizhou etc.Bitter-buckwheat nutritive is abundant, is a kind of important food and medicine consangunity crop, and it is unique collection seven major nutrient (dietary protein in cereal crops, amylopectin, unrighted acid, dietary fiber, vitamin, trace element and mineral matter, bioflavonoid) crop.Especially the rutin in bioflavonoid (citrin) can effectively reduce capilary fragility and permeability, has the functions such as antibacterial, anticancer and non-oxidizability simultaneously.Nineteen ninety-five, bitter buckwheat was just used as drug use.Along with people's living standard is constantly improved, the nutrition of bitter buckwheat and medical value more and more cause people's concern.Bitter buckwheat is processed into various food by people, as bitter buckwheat tea, and Tartary buckwheat dried noodles, bitter buckwheat thin pancake, bitter buckwheat bean jelly etc.
Research in the past shows, bitter buckwheat is in process, and in the process of especially mixing with water, the loss late of rutin reaches more than 90%.When after buckwheat powder and water mixing 60min, the content of rutin drops to 0.31g/100g from 3.74g/100g, and meanwhile, the content of Quercetin has increased.Rutin itself does not have bitter taste, nontoxic, mouse mainline LD
50for 950mg/kg.And Quercetin is the main source of bitter buckwheat bitter taste, have a strong impact on the taste of bitter buckwheat food, hinder the exploitation of bitter buckwheat food, and confirm that Quercetin is to cause one of several flavones that biological cell mutation rate is higher, toxicity is relatively large, mouse subcutaneous injection LD
50for 100mg/kg.So how to reduce the loss late of bitter buckwheat rutin in process, to produce saferly, the better bitter buckwheat food of mouthfeel is of great importance to the exploitation of bitter buckwheat.
Summary of the invention
The object of the present invention is to provide and can lower rutin degradation rate in bitter buckwheat bakery, thus the preparation method of a kind of bitter buckwheat bakery of maintenance rutin content.
The present invention includes following steps:
1) pretreatment buckwheat powder: first by water boil, then buckwheat powder is laid on steamer, boiling water steam, then take out cooling, pulverize, sieve stand-by;
2) make bitter buckwheat bakery, process is as follows: supplementary material mixes in proportion → kneads dough → and proof → piecemeal, shaping → curing → finished product.
In step 1) in, the thickness of described buckwheat powder tiling can be 5～10mm, and the time that boiling water steams can be 3～10min, makes buckwheat powder after steaming mix rutin afterwards with water and can preserve more than 70%.Described sieving was 100 mesh sieves, can make so fully to mix thoroughly between powder and can not produce doughball.
In step 2) in, described supplementary material comprises following component, can be by mass percentage: buckwheat powder 22%～66%, flour 0～44%, salt 0.6%～0.7%, yeast 0.6%～0.7%, water 27.7%～32.7%, lemon juice 1%～5%.Step 2) method of the bitter buckwheat bakery of described making can adopt existing conventional method.
The detection of the bakery product of making can adopt following method: 1, extract the general flavone in food, to after the bitter buckwheat biscuit of making and the freeze drying of bitter buckwheat bread, grind, after 60～100 mesh sieves, ultrasonic extraction condition: the pure methyl alcohol of extract, solid-liquid ratio 1:40,60 DEG C of extraction temperature, extraction time 30min, extracting twice.Then by centrifugal extract (5000rpm) 5～10min, 0.45 μ m filter membrane suction filtration for supernatant, filtrate is revolved and is steamed to dry, molten and to be configured to 25mL solution to be measured with chromatogram methyl alcohol weight.Each sample repeats to extract 3 times; 2, the general flavone, rutin content and the non-oxidizability that detect in sample obtain characterization method.
Compared with the prior art, the invention has the beneficial effects as follows:
After Steam by water bath pretreatment buckwheat powder, can in the process of kneading dough, preserve more than 70% rutin; During the fermentation, even also can be degraded by the most of rutin of buckwheat powder of Steam by water bath processing, but add after lemon juice, this degraded has been prevented from, and in other words, adds after lemon juice, can preserve most of rutin.Rutin (citrin) can effectively reduce capilary fragility and permeability, has antibacterial, anticancer and non-oxidizability simultaneously.So the bitter buckwheat bakery of producing like this can ensure the demand of nutrition and health care, can reduce again the bitter taste of bitter buckwheat food, thereby reach the object of promoting product.
Brief description of the drawings
Fig. 1 does not add general flavone, rutin, Quercetin and non-oxidizability figure (with the testing result figure of produced bitter each process of buckwheat bread of lemon juice) in the bitter buckwheat Bread Samples of lemon juice in embodiment 1.In Fig. 1,0min refers to when dough has just been rubbed sample, and 60min refers to when dough fermentation is good sample, and bread is that bread is outward to sample apart from bread epidermis <10mm place apart from the sampling of bread epidermis >10mm place.
Fig. 2 adds general flavone, rutin, Quercetin and non-oxidizability figure in the bitter buckwheat Bread Samples of lemon juice (having added the testing result figure of produced bitter each process of buckwheat bread of lemon juice) in embodiment 1.In Fig. 2,0min refers to when dough has just been rubbed sample, and 60min refers to when dough fermentation is good sample, and bread is that bread is outward to sample apart from bread epidermis <10mm place apart from the sampling of bread epidermis >10mm place.
Detailed description of the invention
Embodiment 1
In the embodiment of the present invention, prepare the bitter buckwheat bread of high rutin content process following (percentage meter by weight):
The water of 1% lemon juice and 31.7% is first added in bread producing machine inner bag, put into 0.6% salt, then pour flour 44% and buckwheat powder 22% into, allow flour pave whole liquid level as far as possible, finally yeast 0.7% is sprinkled upon to flour surface, stir 15min, fermentation 1h.Then cut apart dough, 3 parts of doughs that take equal in quality are put into respectively mould (inner bag 60mm × 60mm × 60mm), first electric oven is preheating to 200 DEG C, then the mould that dough is housed is put into the electric oven baking 5min of 200 DEG C of temperature, then toast 5min by 180 DEG C of temperature.After end process, take out bread in mould to cooling in room temperature, make bitter buckwheat bread.
Referring to Fig. 1 and 2, by Fig. 1, contrast known with Fig. 2: do not detect rutin not adding in the bread that lemon juice makes.And after interpolation lemon juice, also preserve the rutin (1.23mg/g dry weight) of high level, storage rate is 68% left and right, adds as can be seen here lemon juice and can lower rutin degradation rate in bitter buckwheat bakery, thereby keep the content of rutin in bitter buckwheat bakery.
Embodiment 2
Prepare the bitter buckwheat bread of high rutin content with reference to the method in embodiment 1, wherein the content of lemon juice changes 5% into, and water content is 27.7%.The bread rutin content of producing is 1.45mg/g dry weight, and storage rate has 80% left and right.
Embodiment 3
In the embodiment of the present invention, prepare high rutin content bitter buckwheat biscuit process following (percentage meter by weight):
1,20% butter water proof is softening, and 10% white sugar is added in butter at twice, dismisses with eggbeater.Add lemon juice 3%, water 15% stirs, and dismisses with eggbeater.Add buckwheat powder 20% and flour 40%, be kneaded into dough until dough surface is smooth and tack-free.Dough is rolled to flakiness (about 0.2cm) with rolling pin, extrude shape with Biscuit mold.150 DEG C of first preheating 10min of baking box, baking 12min.
After testing, contain the rutin of 1.17mg/g dry weight in the biscuit of producing, storage rate is 65%.
Claims (4)
1. a preparation method for bitter buckwheat bakery, is characterized in that, comprises the following steps:
1) pretreatment buckwheat powder: first by water boil, then buckwheat powder is laid on steamer, boiling water steam, then take out cooling, pulverize, sieve stand-by;
2) make bitter buckwheat bakery, process is as follows: supplementary material mixes in proportion → kneads dough → and proof → piecemeal, shaping → curing → finished product.
2. a kind of preparation method of bitter buckwheat bakery as claimed in claim 1, is characterized in that, in step 1) in, the thickness of described buckwheat powder tiling is 5～10mm, the time that boiling water steams is 3～10min.
3. a kind of preparation method of bitter buckwheat bakery as claimed in claim 1, is characterized in that, in step 1) in, described in to sieve be 100 mesh sieves.
4. a kind of preparation method of bitter buckwheat bakery as claimed in claim 1, it is characterized in that, in step 2) in, described supplementary material comprises following component, is by mass percentage: buckwheat powder 22%～66%, flour 0～44%, salt 0.6%～0.7%, yeast 0.6%～0.7%, water 27.7%～32.7%, lemon juice 1%～5%.
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| CN201410325431.5A CN104054770B (en) | 2014-07-09 | 2014-07-09 | A kind of preparation method of bitter buckwheat bakery |
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| CN201410325431.5A CN104054770B (en) | 2014-07-09 | 2014-07-09 | A kind of preparation method of bitter buckwheat bakery |
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| CN104054770A true CN104054770A (en) | 2014-09-24 |
| CN104054770B CN104054770B (en) | 2016-04-06 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544102A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Method for processing green bean curd by using original ecological shrub leaves |
| CN109258858A (en) * | 2018-10-15 | 2019-01-25 | 四川环太生物科技股份有限公司 | A kind of lemon tartary buckwheat tea and preparation method thereof |
| CN110250417A (en) * | 2019-07-01 | 2019-09-20 | 成都郝尔斯生物科技有限公司 | For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material |
| CN112493398A (en) * | 2020-08-26 | 2021-03-16 | 云南省农业科学院农产品加工研究所 | Method for efficiently keeping stability of rutin in tartary buckwheat food processing |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429062A (en) * | 2011-11-23 | 2012-05-02 | 耿福能 | Preparation method for highly nutritional pill-shaped bitter buckwheat tea |
| CN102960404A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat cake and making method thereof |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN103168812A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Sugar-free tartary buckwheat biscuit and manufacture method thereof |
-
2014
- 2014-07-09 CN CN201410325431.5A patent/CN104054770B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429062A (en) * | 2011-11-23 | 2012-05-02 | 耿福能 | Preparation method for highly nutritional pill-shaped bitter buckwheat tea |
| CN102960404A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat cake and making method thereof |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN103168812A (en) * | 2013-03-11 | 2013-06-26 | 太原市素有苦荞食品有限公司 | Sugar-free tartary buckwheat biscuit and manufacture method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544102A (en) * | 2015-02-07 | 2015-04-29 | 邓家润 | Method for processing green bean curd by using original ecological shrub leaves |
| CN109258858A (en) * | 2018-10-15 | 2019-01-25 | 四川环太生物科技股份有限公司 | A kind of lemon tartary buckwheat tea and preparation method thereof |
| CN109258858B (en) * | 2018-10-15 | 2021-09-14 | 环太生物科技股份有限公司 | Lemon tartary buckwheat tea and preparation method thereof |
| CN110250417A (en) * | 2019-07-01 | 2019-09-20 | 成都郝尔斯生物科技有限公司 | For preventing and treating the bitter buckwheat fermentation material of metabolic syndrome, food or beverage and preparation method comprising the fermentation material |
| CN112493398A (en) * | 2020-08-26 | 2021-03-16 | 云南省农业科学院农产品加工研究所 | Method for efficiently keeping stability of rutin in tartary buckwheat food processing |
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| CN104054770B (en) | 2016-04-06 |
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