CN104222863A - Preparation technology of buckwheat malt paste - Google Patents
Preparation technology of buckwheat malt paste Download PDFInfo
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- CN104222863A CN104222863A CN201410304932.5A CN201410304932A CN104222863A CN 104222863 A CN104222863 A CN 104222863A CN 201410304932 A CN201410304932 A CN 201410304932A CN 104222863 A CN104222863 A CN 104222863A
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- buckwheat
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000011109 contamination Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 238000011068 loading method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
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- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
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- 239000000203 mixture Substances 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 10
- 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 10
- 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 10
- 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 description 10
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- 238000006731 degradation reaction Methods 0.000 abstract 1
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- 239000003797 essential amino acid Substances 0.000 abstract 1
- 229940023462 paste product Drugs 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 240000001980 Cucurbita pepo Species 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000002532 enzyme inhibitor Substances 0.000 description 2
- 229940125532 enzyme inhibitor Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- AVBGNFCMKJOFIN-UHFFFAOYSA-N triethylammonium acetate Chemical compound CC(O)=O.CCN(CC)CC AVBGNFCMKJOFIN-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- CDAISMWEOUEBRE-LKPKBOIGSA-N 1D-chiro-inositol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O CDAISMWEOUEBRE-LKPKBOIGSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 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 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L7/152—Cereal germ 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation technology of buckwheat malt paste. The preparation technology comprises the steps of (1) preparing buckwheat malt; (2) cleaning the buckwheat malt, then draining off the water of the buckwheat malt, and steaming for 10-30 minutes; (3) drying the steamed buckwheat malt with hot air; (4) grinding the dried buckwheat malt into powder with a grinder, then feeding ground spices into the powder, and mixing to be even; (5) enabling the ground powder to enter a packing workshop to obtain the buckwheat malt paste product. The preparation technology has the beneficial effects that the treatment of germination is carried out, so that the content of a buckwheat protease inhibitor is reduced, the mass of protein is increased, the content of monounsaturated acid is increased, and the total amount of essential amino acids is obviously improved; the degradation of rutin is overcome, so that the content of the rutin is increased by 4-6 times, and the utilization rate of the rutin is improved; the buckwheat malt paste has the characteristics of having functions of nutrition and health care, and being convenient to carry and eat.
Description
Technical field
The present invention relates to the manufacture craft that buckwheat seedling is stuck with paste, belong to making food technology field.
Background technology
Buckwheat is the crop that a kind of medicine food function has both, and is rich in the chemical composition of buckwheat flavone, buckwheat sugar alcohol, DCI, GABA, dietary fiber, resistant starch, oleic acid and the multiple specific function such as linoleic acid, buckwheat polyphenol.Scientific research shows, buckwheat has the function of hypoglycemic, lipopenicillinase, norcholesterol, anti-oxidant, anti-ageing, scavenging free radicals and Tumor suppression.But due to containing ANFs such as a large amount of protease inhibitors, make human body eat digestibility lower, excessive eating also can cause the malaise symptoms such as abdominal distension.
Research shows, germination treatment can reduce the content of buck wheat protein enzyme inhibitor, improves the quality of protein; And rear cholesterol acid content increase sprouted by buckwheat, TEAA significantly improves; Buckwheat is carried out sprouting the content of rutin also can be made to increase 4-6 doubly, overcome the degraded of rutin, improve the utilization rate of rutin.Existing buckwheat goods adopt buckwheat directly to make usually, and rutin content is lower, and nutritive value is not high, are not easy to carry and eat simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of nutrition and health care, easy to carry, be convenient to the manufacture craft that the buckwheat seedling that eats sticks with paste.
The object of the invention is to be achieved through the following technical solutions: the manufacture craft that buckwheat seedling is stuck with paste, it comprises following steps:
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with exceeding seed volume 2-3 water soaking at least 24h doubly, water temperature 20 DEG C-30 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 23-26 DEG C of cultivation and obtains buckwheat seedling in 2-5 days;
(2), by buckwheat seedling clean after drain away the water, decatize 10-30min;
(3), by the buckwheat after boiling under 45-55 DEG C of condition, heated-air drying 4-5h, until buckwheat water content is 15-19%;
(4), dried buckwheat under 120-150 DEG C of condition, bake 30-60min, take out be cooled to room temperature after use grinder mill powdered, then add toppings and mix, wherein, toppings weight is the 10%-40% of buckwheat weight;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 5-15min, then be packaged into the buckwheat seedling paste of pouch with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Described toppings comprise pumpkin powder, balsam pear powder and hawthorn powder, and the buckwheat seedling that can make various tastes is stuck with paste, and improves the taste that buckwheat seedling is stuck with paste.
The specification that the buckwheat seedling of described pouch is stuck with paste is every pouch 20-35g.
Beneficial effect of the present invention is: germination treatment reduces the content of buck wheat protein enzyme inhibitor, improve the quality of protein, add cholesterol acid content, TEAA significantly improves, overcome the degraded of rutin, make the content of rutin add 4-6 doubly, improve the utilization rate of rutin, have nutrition and health care, easy to carry, be convenient to the feature that eats.
Detailed description of the invention
Technical scheme of the present invention is further described below in conjunction with embodiment, but described in claimed scope is not limited to.
Embodiment 1
The manufacture craft that buckwheat seedling is stuck with paste, it comprises following steps:
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with the water soaking 26h exceeding seed volume 3 times, water temperature 20 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 23 DEG C of cultivations and obtains buckwheat seedling in 5 days;
(2), by buckwheat seedling clean after drain away the water, decatize 30min;
(3), by the buckwheat after boiling under 45 DEG C of conditions, heated-air drying 5h, until buckwheat water content is 18%;
(4), dried buckwheat under 150 DEG C of conditions, bake 30min, take out be cooled to room temperature after use grinder mill powdered, the balsam pear powder then adding buckwheat 10% weight mixes as toppings;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 5min, then be packaged into the buckwheat seedling paste of every pouch 20g with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Embodiment 2
The manufacture craft that buckwheat seedling is stuck with paste, it comprises following steps:
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with the water soaking 24h exceeding seed volume 2 times, water temperature 30 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 26 DEG C of cultivations and obtains buckwheat seedling in 2 days;
(2), by buckwheat seedling clean after drain away the water, decatize 20min;
(3), by the buckwheat after boiling under 50 DEG C of conditions, heated-air drying 4h, until buckwheat water content is 19%;
(4), dried buckwheat under 130 DEG C of conditions, bake 40min, take out be cooled to room temperature after use grinder mill powdered, the pumpkin powder then adding buckwheat 20% weight mixes as toppings;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 10min, then be packaged into the buckwheat seedling paste of every pouch 30g with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Embodiment 3
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with the water soaking 25h exceeding seed volume 2.5 times, water temperature 25 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 24 DEG C of cultivations and obtains buckwheat seedling in 4 days;
(2), by buckwheat seedling clean after drain away the water, decatize 10min;
(3), by the buckwheat after boiling under 55 DEG C of conditions, heated-air drying 5h, until buckwheat water content is 15%;
(4), dried buckwheat under 120 DEG C of conditions, bake 60min, take out be cooled to room temperature after use grinder mill powdered, the hawthorn powder then adding buckwheat 40% weight mixes as toppings;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 15min, then be packaged into the buckwheat seedling paste of every pouch 35g with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Embodiment 4
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with the water soaking 25h exceeding seed volume 3 times, water temperature 28 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 25 DEG C of cultivations and obtains buckwheat seedling in 3 days;
(2), by buckwheat seedling clean after drain away the water, decatize 20min;
(3), by the buckwheat after boiling under 52 DEG C of conditions, heated-air drying 4.5h, until buckwheat water content is 16%;
(4), dried buckwheat under 140 DEG C of conditions, bake 45min, take out be cooled to room temperature after use grinder mill powdered, the pumpkin powder then adding buckwheat 300% weight mixes as toppings;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 10min, then be packaged into the buckwheat seedling paste of every pouch 30g with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Embodiment 5
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with the water soaking 24h exceeding seed volume 2 times, water temperature 24 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 23 DEG C of cultivations and obtains buckwheat seedling in 3 days;
(2), by buckwheat seedling clean after drain away the water, decatize 15min;
(3), by the buckwheat after boiling under 50 DEG C of conditions, heated-air drying 5h, until buckwheat water content is 17%;
(4), dried buckwheat under 140 DEG C of conditions, bake 35min, take out be cooled to room temperature after use grinder mill powdered, the hawthorn powder then adding buckwheat 25% weight mixes as toppings;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 15min, then be packaged into the buckwheat seedling paste of every pouch 25g with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
Claims (3)
1. the manufacture craft of buckwheat seedling paste, is characterized in that: it comprises following steps:
(1), the preparation of buckwheat seedling: choose that degree of purity is higher, full grains, free of contamination new seed, after cleaning, with exceeding seed volume 2-3 water soaking at least 24h doubly, water temperature 20 DEG C-30 DEG C, then again cleaned by the seed after soaking, draining away the water is placed on 23-26 DEG C of cultivation and obtains buckwheat seedling in 2-5 days;
(2), by buckwheat seedling clean after drain away the water, decatize 10-30min;
(3), by the buckwheat after boiling under 45-55 DEG C of condition, heated-air drying 4-5h, until buckwheat water content is 15-19%;
(4), dried buckwheat under 120-150 DEG C of condition, bake 30-60min, take out be cooled to room temperature after use grinder mill powdered, then add toppings and mix, wherein, toppings weight is the 10%-40% of buckwheat weight;
(5), by the powder of milled enter packing shop, first use sterilization baking oven 5-15min, then be packaged into the buckwheat seedling paste of pouch with auto-filling dosing machine, then load sack, then sack loading carton is obtained buckwheat seedling paste.
2. the manufacture craft of buckwheat seedling paste according to claim 1, is characterized in that: described toppings comprise pumpkin powder, balsam pear powder and hawthorn powder.
3. the manufacture craft of buckwheat seedling paste according to claim 1, is characterized in that: the specification that the buckwheat seedling of described pouch is stuck with paste is every pouch 20-35g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410304932.5A CN104222863A (en) | 2014-06-25 | 2014-06-25 | Preparation technology of buckwheat malt paste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410304932.5A CN104222863A (en) | 2014-06-25 | 2014-06-25 | Preparation technology of buckwheat malt paste |
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| CN104222863A true CN104222863A (en) | 2014-12-24 |
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| CN201410304932.5A Pending CN104222863A (en) | 2014-06-25 | 2014-06-25 | Preparation technology of buckwheat malt paste |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2590720C1 (en) * | 2015-04-13 | 2016-07-10 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | Buckwheat malt production method |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
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