CN104431755A - Preparation method of buckwheat health-care product - Google Patents
Preparation method of buckwheat health-care product Download PDFInfo
- Publication number
- CN104431755A CN104431755A CN201510016594.XA CN201510016594A CN104431755A CN 104431755 A CN104431755 A CN 104431755A CN 201510016594 A CN201510016594 A CN 201510016594A CN 104431755 A CN104431755 A CN 104431755A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- starch
- enzymolysis
- preparation
- health product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 162
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 241000219051 Fagopyrum Species 0.000 title claims abstract 44
- 229920002472 Starch Polymers 0.000 claims abstract description 79
- 235000019698 starch Nutrition 0.000 claims abstract description 77
- 239000008107 starch Substances 0.000 claims abstract description 77
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 24
- 229940088598 enzyme Drugs 0.000 claims abstract description 24
- 239000002002 slurry Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 5
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 5
- 238000000265 homogenisation Methods 0.000 claims abstract description 4
- 230000036541 health Effects 0.000 claims description 58
- 235000013336 milk Nutrition 0.000 claims description 37
- 239000008267 milk Substances 0.000 claims description 37
- 210000004080 milk Anatomy 0.000 claims description 37
- 239000000843 powder Substances 0.000 claims description 29
- 235000000346 sugar Nutrition 0.000 claims description 18
- 235000020247 cow milk Nutrition 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- 239000005862 Whey Substances 0.000 claims description 11
- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 239000008103 glucose Substances 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 7
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 6
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000007021 Prunus avium Species 0.000 claims description 4
- 235000010401 Prunus avium Nutrition 0.000 claims description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- -1 glucose oligosaccharide Chemical class 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 229960003487 xylose Drugs 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 238000000889 atomisation Methods 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 118
- 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 14
- 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 description 13
- 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 description 13
- 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 description 13
- 235000005493 rutin Nutrition 0.000 description 13
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 13
- 229960004555 rutoside Drugs 0.000 description 13
- 235000013305 food Nutrition 0.000 description 12
- 241000209140 Triticum Species 0.000 description 11
- 235000021307 Triticum Nutrition 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 235000013312 flour Nutrition 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 240000008042 Zea mays Species 0.000 description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 8
- 235000005822 corn Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 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 7
- 229930003944 flavone Natural products 0.000 description 7
- 235000011949 flavones Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 150000002212 flavone derivatives Chemical class 0.000 description 6
- 239000011669 selenium Substances 0.000 description 6
- 229910052711 selenium Inorganic materials 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 235000013402 health food Nutrition 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 201000000297 Erysipelas Diseases 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000607768 Shigella Species 0.000 description 2
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- XWCYDHJOKKGVHC-UHFFFAOYSA-N Vitamin A2 Chemical compound OCC=C(C)C=CC=C(C)C=CC1=C(C)C=CCC1(C)C XWCYDHJOKKGVHC-UHFFFAOYSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 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 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 206010007191 Capillary fragility Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 208000002705 Glucose Intolerance Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 208000009889 Herpes Simplex Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DPRNENKPXAZQBI-UHFFFAOYSA-N alpha-Vitamin A Natural products OCC=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C DPRNENKPXAZQBI-UHFFFAOYSA-N 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
- 230000001174 ascending effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 230000003327 cancerostatic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 201000011529 cardiovascular cancer Diseases 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 150000002314 glycerols Chemical class 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 201000009104 prediabetes syndrome Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of a buckwheat health-care product. The preparation method comprises the following steps of 1 utilizing alpha-amylase to perform enzymolysis of buckwheat starch slurry so as to obtain a buckwheat starch enzymolysis product; 2 mixing the buckwheat starch enzymolysis product and auxiliary ingredients to obtain a raw material mixture; 3 processing the raw material mixture to produce a powdery buckwheat health-care product. In the optimized method, the enzymolysis process is that the pH of 10%-40% by weight of buckwheat starch slurry is adjusted to be 5.0-6.2, the alpha-amylase for 0.01%-0.5% by weight of buckwheat starch slurry is added into the buckwheat starch slurry, and the vitality of the alpha-amylase is higher than 20000 u/g. The enzymolysis temperature ranges from 55 DEG C to 85 DEG C, and the enzymolysis time ranges from 1 hour to 6 hours. Enzyme deactivation is conducted on the buckwheat starch slurry after enzymolysis is completed, the enzyme deactivation temperature ranges from 85 DEG C to 135 DEG C, and the enzyme deactivation time ranges from 15 seconds to 300 seconds. The buckwheat starch slurry subjected to the enzyme deactivation is filtered by using a filter with 100-200 meshes to obtain the buckwheat starch enzymolysis product. The buckwheat starch enzymolysis product is subjected to blending, homogenization, sterilization, concentration, drying and other processes to produce the buckwheat health-care product.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of buckwheat health product.
Background technology
Health food is a kind of food, has the general character of normal food, can regulate the function of human body, is suitable for specific crowd and eats, but be not disease therapy.Health (functional) food is called as " healthy food " in European and American countries, is called as " functional food " in Japan.The rise of China's health (functional) food is at beginning of the nineties late 1980s, and Jing Guoyi, the development in two generations, also will march toward the third generation.Health food is not for the purpose of disease therapy, but the nutritional labeling such as replenishing vitamins, mineral matter, have reduction disease risks, regulate the features such as human body physiological function, suitable all kinds of crowd eats.The consumer groups of health food are also in progressively rejuvenation.42% of health food consumer groups in 2008 are the elderly of more than 60 years old, and 35% is 40 ~ 60 years old female middle-aged; And investigation in 2010 finds, the ratio of the young people of 21 ~ 35 years old significantly promotes, and is becoming one of main purchasing group.
Buckwheat is not only containing certain nutritional labeling, and functional components Flavonoid substances rutin content is higher.The laudatory title that buckwheat have " kings of five cereals ".Buckwheat heterogeneity content has a long way to go, and buckwheat seed containing protein 7.94%-17.15%, fatty 2.00%-3.64, starch 67.45%-79.15%, dietary fiber l.04%-4.33%.Japanese scholars research report: the nutrition balance index of buckwheat is 80-92, far above wheat and rice.According to Chinese Academy of Medical Sciences's health research Analysis of Nutritive Composition to China's main food, the protein content of buckwheat is apparently higher than rice, millet, wheat, Chinese sorghum, corn flour.Buckwheat is containing 18 seed amino acids, and rationally, lysine, arginine content enrich 8 kinds of essential amino acids compositions, and in sweet buckwheat and bitter buckwheat, the content of lysine is respectively 1 times and 20 times of corn, and the content of tryptophan is respectively 3 times and 35 times of corn.Buckwheat starch is similar to rice starch, can compare favourably with peas protein.Fat content is also higher than rice, wheat flour.Buckwheat fat is containing 9 kinds of aliphatic acid, and wherein oleic acid and linoleic acid content at most, account for 75% of fatty acid total amount.Vitamin content in buckwheat is higher than wheat flour, rice meal, corn flour, formal little slender bamboo wheat and millet etc.The general flavone content 0.6%-2.6% of buckwheat, rutin content 0.1%-1.8%, wherein duck wheat is higher than other kind buckwheat, and tartary wheet flavone and rutin average content are 2.3% and 1.6%.Sweet cherry roots calcium content is 0.63%, and duck wheat is then up to 0.72%.Buckwheat is also containing chlorophyll, biological flavone that various trace elements, ultramicro-element and other cereal useful to human body does not contain, and these functional components all play an important role in the physiological metabolism of human body.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of buckwheat health product, overcome buckwheat starch size mixing sterilization can gelatinization, concentrated and spray-dired process difficulties can not be carried out.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of buckwheat health product, comprises the following steps:
Step 1, buckwheat starch slurry utilizes enzymolyzing alpha-amylase, and direct-connected starch molecular chain is ruptured, and molecule loses the character that water suction expanded by heating increases viscosity, obtains good fluidity, the buckwheat starch enzymolysis product that viscosity is low;
Step 2, buckwheat starch enzymolysis product mixes with batching, obtains raw mixture;
Step 3, raw mixture makes powdery buckwheat health product through post processing.
The preparation method of buckwheat health product as above, further, the enzymolysis process of step 1 is: the pH of 10% ~ 40 % by weight buckwheat starch slurry is adjusted to 5.0 ~ 6.2, in buckwheat starch slurry, add the AMS enzyme of buckwheat starch slurry weight 0.01% ~ 0.5%, the vigor of described AMS enzyme is greater than 20000u/g; Hydrolysis temperature 55 DEG C ~ 85 DEG C, enzymolysis time 1h ~ 6h; Starch to buckwheat starch the enzyme that goes out after enzymolysis completes, enzyme-removal temperature 85 DEG C ~ 135 DEG C, go out enzyme time 15s ~ 300s; Go out the slurry of the buckwheat starch after enzyme with 100 ~ 200 order metre filter, obtains buckwheat starch enzymolysis product.
Buckwheat starch directly sizes mixing sterilization can gelatinization, can not carry out follow-up concentrated or drying process.Buckwheat starch is liquefied, enzymolysis, make buckwheat starch molecular chain rupture, molecule loses water suction expanded by heating increases the character of viscosity, obtains good fluidity, dextrin, compound sugar, disaccharide and monose that viscosity is low.After enzymolysis, buckwheat starch enzymolysis product is combined with milk or milk powder, through allotment, homogeneous, sterilization, concentrated make with spraying dry or other drying means become buckwheat health milk powder and buckwheat health particle electuary.
The preparation method of buckwheat health product as above, further,
Described buckwheat health product is buckwheat health milk powder;
Step 2, buckwheat starch enzymolysis product 10 ~ 50 weight portion mixes with the batching of following weight portion, obtains raw mixture; Cow's milk solid content 30 ~ 70 parts, sugar 10 ~ 20 parts, edible vegetable oil 2 ~ 10 parts, maltodextrin 5 ~ 20 parts, malt extract 0 ~ 20 part;
Described edible vegetable oil is selected from the one or several arbitrarily in soybean oil, sunflower oil, rapeseed oil, palm oil or compound grease.
The preparation method of buckwheat health product as above, further,
Described buckwheat health product is buckwheat health particle electuary;
Step 2, buckwheat starch enzymolysis product 30 ~ 60 weight portion mixes with the batching of following weight portion, obtains raw mixture; Cow's milk solid content 2 ~ 20 parts, sugar 10 ~ 40 parts, maltodextrin 10 ~ 60 parts, malt extract 2 ~ 20 parts, acidity regulator 0.05 ~ 0.5 part.
Described acidity regulator is selected from the one or several arbitrarily in citric acid, lactic acid, tartaric acid;
The preparation method of buckwheat health product as above, preferably, described cow's milk solid content is selected from fresh milk, the one in whole-fat milk powder, skimmed milk powder, whey powder and PURE WHEY or several arbitrarily; Described buckwheat starch is selected from the one or several arbitrarily in duck wheat starch, sweet cherry roots starch and safflower buckwheat starch; Described sugar is selected from the one or several arbitrarily in white granulated sugar, glucose, wood sugar, sugar alcohol and compound sugar.
The present invention is further, buckwheat and breast and goods thereof is combined, flavonoids functional mass rutin in the nutritional labeling of cow's milk and buckwheat is made full use of.Adopt biotechnology solve buckwheat starch size mixing sterilization can gelatinization, concentrated and spray-dired process difficulties can not be carried out.Adopt scheme be buckwheat starch is liquefied, enzymolysis, buckwheat starch straight chain molecule chain rupture, molecule lose water suction expanded by heating increase viscosity character, obtain good fluidity, the dextrin that viscosity is low, compound sugar, disaccharide and monose.Starch fluid after enzymolysis and milk or dairy products, through allotment, homogeneous, sterilization, concentrated make with spraying dry or other drying means become buckwheat health product and buckwheat health particle electuary.
More preferably, described compound sugar is selected from the one or several arbitrarily in FOS, oligomeric maltose, glucose oligosaccharide, low poly lactose, galactooligosaccharide.
The preparation method of buckwheat health product as above, further, raw mixture makes buckwheat health milk powder through allotment, homogeneous, sterilization, concentrated and drying process with atomizing.
The preparation method of buckwheat health product as above, preferably:
Homogeneous, temperature 55 DEG C ~ 65 DEG C, homogenization pressure 10MPa ~ 35MPa;
Sterilization, sterilization temperature 88 DEG C ~ 135 DEG C, sterilizing time 15s ~ 60s;
Concentrated, vacuum not higher than-0.055MPa, evaporating temperature 45 DEG C ~ 65 DEG C;
Spraying dry, described spraying dry is centrifugal spray dryer or pressure spray dryer; Centrifugal spray drying parameter is: EAT 150 DEG C ~ 200 DEG C, temperature of outgoing air 70 DEG C ~ 90 DEG C, centrifugal atomizer feed, atomizer rotating speed 8000r/min ~ 15000r/min; Pressure spray dryer parameter is: EAT 150 DEG C ~ 200 DEG C, temperature of outgoing air 70 DEG C ~ 90 DEG C, high-pressure pump feed, atomisation pressure 10MPa ~ 25MPa.
The preparation method of buckwheat health product as above, further, raw mixture makes buckwheat health particle electuary through mixing, granulation and drying process.
The preparation method of buckwheat health product as above, preferably, described mixing is by raw mixture uniform stirring; Described granulation is that the raw mixture stirred is made into 10 ~ 40 order particles; Other drying means described comprises that baking is dry, negative pressure of vacuum is dry, hot-air flow is dry and microwave drying; When hot-air flow is dry, hot blast temperature 120 DEG C ~ 180 DEG C.
This programme functional component main source buckwheat, buckwheat is not only containing certain nutritional labeling, and functional components Flavonoid substances rutin content is higher.The laudatory title that buckwheat have " kings of five cereals ".Buckwheat heterogeneity content has a long way to go, and buckwheat seed containing protein 7.94%-17.15%, fatty 2.00%-3.64, starch 67.45%-79.15%, dietary fiber l.04%-4.33%.Japanese scholars research report: the nutrition balance index of buckwheat is 80-92, far above wheat and rice.According to Chinese Academy of Medical Sciences's health research Analysis of Nutritive Composition to China's main food, the protein content of buckwheat is apparently higher than rice, millet, wheat, Chinese sorghum, corn flour.Buckwheat is containing 18 seed amino acids, and rationally, lysine, arginine content enrich 8 kinds of essential amino acids compositions, and in sweet buckwheat and bitter buckwheat, the content of lysine is respectively 1 times and 20 times of corn, and the content of tryptophan is respectively 3 times and 35 times of corn.Buckwheat starch is similar to rice starch, can compare favourably with peas protein.Fat content is also higher than rice, wheat flour.Buckwheat fat is containing 9 kinds of aliphatic acid, and wherein oleic acid and linoleic acid content at most, account for 75% of fatty acid total amount.Vitamin content in buckwheat is higher than wheat flour, rice meal, corn flour, formal little slender bamboo wheat and millet etc.The general flavone content 0.6%-2.6% of buckwheat, rutin content 0.1%-1.8%, wherein duck wheat is higher than other kind buckwheat, and tartary wheet flavone and rutin average content are 2.3% and 1.6%.Sweet cherry roots calcium content is 0.63%, and duck wheat is then up to 0.72%.Buckwheat is also containing chlorophyll, biological flavone that various trace elements, ultramicro-element and other cereal useful to human body does not contain, and these functional components all play an important role in the physiological metabolism of human body.In Japan, Korea S and American-European countries, buckwheat foods is regarded as luxury food.Also containing enriching selenium element in buckwheat, there is anti-oxidant and effect that is immunity moderation function, " metallic selenium albumen " compound forming a kind of instability can be combined with Metal Phase in human body, contribute to getting rid of the noxious material in body, be described as valuable rich selenium resource by national seed bank.Buckwheat selenium is natural organic selenium, take green plants as carrier, so very precious.Buckwheat has higher medical value simultaneously.Buckwheat taste is sweet, property is flat cold, nontoxic, has the wide intestines of appetizing, lower gas disappears effect that is long-pending, the hot dampness removing that disappears, can control sore carbuncle, furuncle trip, erysipelas, scald etc.Record according to " agricultural administration book ", Compendium of Material Medica, foster wheat can " real stomach, beneficial strength.Continuous spirit, makees food and can press stone erysipelas "; " take good care of flour with wax can be coated with erysipelas and to swell herpes simplex "; Also can " the wide lung of sending down abnormally ascending, mill is stagnant, and heat-clearing apoplexy pain, falls except gonorrhoea leukorrhea, and spleen is long-pending has loose bowels ".Rutin in buckwheat, belongs to flavone compound, is Quercetin-3-0-rutinoside, can improves the permeability of capillary, maintains microcirculation, the metabolism strengthening VC and the function promoting it to accumulate in vivo.Buckwheat is the first-selected health food of modern society rich man's disease patient and sub-health population.According to incompletely statistics, the current onset diabetes rate of China is 3.2%, about there are 4,000 ten thousand people, and impaired glucose tolerance reaches 4.8%, Hypertension incidence is 11%-14%, and the high fat of blood incidence of disease is more than 8%, Obese children is 10%, Obesity Adults is 30%, and there is the Diseases such as a large amount of cardiovascular disease and cancer, also has the inferior health adult of nearly 1/10 in addition.Buckwheat contains the bioflavonoid that other cereal does not have---and rutin and derivative element thereof, have reduction capillary fragility, improve sanguimotor effect, to angiocardiopathy preventing, regulates blood sugar, reduces blood fat and have remarkable result.
Milk powder is a kind of nutritious, the food that protein titers is higher, milk powder be with cow's milk or sheep breast for primary raw material through batching, sterilization, concentrate and powdery product that the technique such as spraying dry is made.Every 100mL milk is containing milk protein 3.0g, fatty 3.2g, carbohydrate 4.6g, cholesterol 15mg, dehydroretinol 4 μ g, thiamine 0.03mg, riboflavin 0.14mg, nicotinic acid 0.1mg, vitamin C 1.2mg, vitamin E 0.21mg, calcium 104mg, phosphorus 73mg, potassium 109mg, sodium 37.2mg, magnesium 11mg, iron 0.3mg, zinc 0.42mg, selenium 1.94 μ g, copper 0.02mg, manganese 0.03mg.Protein in milk is casein, lactalbumin and globulin mainly, 8 seed amino acids having human body necessary in 20 contained several amino acids, and milk proem matter is the protein of full price, and its digestibility is up to 98%.Butter oil is high-quality fat, and its digestibility more than 95%, and contains a large amount of liposoluble vitamins.Lactose in milk is made up of galactolipin and lactose, is the carbohydrate easily decomposing and digest and assimilate.Mineral matter in milk and trace element are all dissolved states, and the content ratio of various mineral matter, particularly calcium, phosphorus ratio proper, absorption easy to digest.Milk not only has edibility, and has health care and function affect.One: milk contains the material of a kind of CLA, can effectively destroy in human body the free radical having carcinogenic danger, and energy is rapid and cell membrane combines, and makes cell be in the state of defence carcinostatic substance intrusion, thus plays protective effect on cancer risk.Also containing the multiple immune globulin antibody that can strengthen human disease resistance in milk, also there is protective effect on cancer risk.Its two: milk is nutritious; containing senior fat, various proteins,vitamins,minerals; particularly containing more B family vitamin; their energy Glycerins, protection epidermis, anticracking; wrinkle resistant; make skin smooth softness delicate, the pitch-black minimizing of hair is come off, thus plays cosmetology effect.Its three: containing abundant calcium in dairy produce, extremely important to the fat acid decomposition in human body.Its four: the phosphorus contained in milk, calcium, Cobastab
2, can promote child's brain development, eyesight improves, and strengthens bone development.Although the nutrition of milk and functional comparatively comprehensive, functional components rutin content is very micro-.
This programme object is combined with buckwheat cow's milk or milk powder, the function of Flavonoid substances rutin in the nutritional labeling of cow's milk and buckwheat is made full use of, to buckwheat adopt liquefaction, enzymolysis, allotment, homogeneous, sterilization, concentrate and drying process with atomizing make not only nutritious but also there is functional buckwheat health milk powder and buckwheat health particle electuary.
Accompanying drawing explanation
Fig. 1 is buckwheat starch slurry enzymolysis schematic flow sheet in the preparation method of buckwheat health product of the present invention;
Fig. 2 is preparation method's schematic diagram of buckwheat health product of the present invention.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with accompanying drawing, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Require below the raw material compound that the embodiment of the present invention is used:
1) cow's milk solid content comprises as follows:
1. fresh milk, not containing antibiotic and poisonous and harmful substance, protein >=2.8%, fat >=3.1%, non-fat solid >=8.1%, other index meets GB19301-2010 " lactogenesis " standard-required.
2. milk powder is that the protein that raw material is made accounts for non-fat solid more than 34% with cow's milk, and fat more than 26.5%, other index meets GB19644-2010 " milk powder " standard-required.
3. skimmed milk powder is that the protein that raw material is made accounts for non-fat solid more than 34% with cow's milk, and fat less than 1.5%, other index meets GB19644-2010 " milk powder " standard-required.
4. whey powder take cow's milk as protein >=10.0% that raw material is made, and ash content breast≤3.0%, lactose >=61.0%, other index meets GB19644-2010 " whey powder and PURE WHEY " standard-required.
5. PURE WHEY take cow's milk as protein content >=25.0% that raw material is made, and ash content breast≤9.0%, other index meets GB19644-2010 " whey powder and PURE WHEY " standard-required.
2) buckwheat starch, content of starch >=80%, protein≤1.5%, fat≤1.0%, sanitary index meets food safety requirements.
3) sugar comprises as follows:
1. white granulated sugar, meets GB317-2006 " white granulated sugar " standard-required.
2. glucose, glucose content >=80%, other index meets GB/T20880-2007 " edible glucose " standard-required.
3. wood sugar, purity >=98%, other index meets GB/T23535-2009 " wood sugar " standard-required.
4. xylitol, content >=98%, other index meets GB/13509-2005 " food additives xylitol " standard-required.
5. compound sugar, but liquid, may also be solid, comprises FOS, oligomeric maltose, glucose oligosaccharide, low poly lactose, galactooligosaccharide, meet respective standard requirement.
4) edible vegetable oil comprises as follows:
1. soybean oil is raw material with Non-transgenic soybean, meets GB1535-2003 " soybean oil " standard-required.
2. sunflower oil, rapeseed oil, palm oil or compound grease, meet respective standard requirement.
5) maltodextrin take starch as DE value≤20% that raw material is made, the starch-based product that iodine test is reacted without blueness, and other index meets GB/T20884-2007 " maltodextrin " standard-required.
6) malt extract take barley as protein content >=5% that raw material is made, and reduced sugar (with glucose meter) >=30 (%), other index meets corresponding requirements.
Embodiment 1: prepare buckwheat health milk powder
As depicted in figs. 1 and 2, the preparation method of the present embodiment buckwheat health product is:
Step 1, enzymolysis: 80L water is in liquefied pot, weighing buckwheat starch 20 kilograms adds in liquefied pot, obtain the buckwheat starch slurry of 20 % by weight, utilize citric acid that the pH that buckwheat starch is starched is adjusted to 5.6, in buckwheat starch slurry, add 200 grams of AMS enzymes, the vigor of described AMS enzyme is greater than 20000u/g; Hydrolysis temperature 85 DEG C, enzymolysis time 3.5h; Starch to buckwheat starch the enzyme that goes out after enzymolysis completes, enzyme-removal temperature 125 DEG C, go out enzyme time 15s; Go out the slurry of the buckwheat starch after enzyme with 200 order metre filter, obtains buckwheat starch enzymolysis product.
Step 2, buckwheat starch enzymolysis product 90 kilograms mixes with preparing burden as follows, obtains raw mixture; Cow's milk solid content 70 kilograms (whole-fat milk powder 60 kilograms, PURE WHEY 10 kilograms), sugar 24 kilograms (white granulated sugar 9 kilograms, glucose 15 kilograms), edible soybean oil 3.5 kilograms, maltodextrin 13 kilograms;
Raw mixture makes buckwheat health milk powder through allotment, homogeneous, sterilization, concentrated and drying process with atomizing.
Joined by above-mentioned material in blend tank, high-speed stirred is even, obtains seasoning liquid.
Homogeneous, high pressure homogenizer homogeneous, device processes ability 100 kgs/hour, is preheated to 65 DEG C to seasoning liquid, homogenization pressure 20MPa.
Sterilization, uses superhigh temperature disinfecting machine sterilization, device processes ability 100 kgs/hour, sterilization temperature 135 DEG C, sterilizing time 15s, drop temperature 55 DEG C.
Concentrated, use outer circulation type vacuum concentration evaporator, equipment evaporability: 50 kilograms of moisture/hour, vacuum-0.075MPa, evaporating temperature 55 DEG C, discharging solid content 45%.
Spraying dry, centrifugal spray drier is dry, evaporability 50 kilograms of moisture/hour, EAT 180 DEG C, exhaust temperature 90 DEG C, atomizer rotating speed 11000r/min.Meal outlet collects product, obtains buckwheat health milk powder.
The buckwheat health milk ingredients detect index of producing by embodiment 1 is as follows:
1) organoleptic indicator
Color and luster: faint yellow in uniformity
Flavour and smell: have light frankincense taste, without external peculiar smell
Tissue morphology: dried powder, without caking, without macroscopic exogenous impurity, 1:7 water reconstitute after stirring rapid dissolving, reconstituting without at the bottom of agglomerate, cup without precipitation
2) physical and chemical index
3) sanitary index
Plumbous (Pb meter): 0.035mg/kg
Nitrate is (with NaNO
3meter): 18.60mg/kg
Nitrite is (with NaNO
2meter): 0.21mg/kg
4) microbiological indicator
Total plate count: 3000cfu/g
Coliform: do not detect
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus): do not detect
5) its functional attributes
Rutin: 3.86g/100g
Embodiment 2: prepare buckwheat health particle electuary
As depicted in figs. 1 and 2, the preparation method of the present embodiment buckwheat health product is:
Step 1, enzymolysis: 80L water is in liquefied pot, weighing buckwheat starch 20 kilograms adds in liquefied pot, obtain the buckwheat starch slurry of 20 % by weight, utilize citric acid that the pH that buckwheat starch is starched is adjusted to 5.6, in buckwheat starch slurry, add 200 grams of AMS enzymes, the vigor of described AMS enzyme is greater than 20000u/g; Hydrolysis temperature 85 DEG C, enzymolysis time 3.5h; Starch to buckwheat starch the enzyme that goes out after enzymolysis completes, enzyme-removal temperature 125 DEG C, go out enzyme time 15s; Go out the slurry of the buckwheat starch after enzyme with 200 order metre filter, obtains buckwheat starch enzymolysis product.
Step 2, buckwheat starch enzymolysis product 60 kilograms mixes with preparing burden as follows, obtains raw mixture; Whole-fat milk powder 20 kilograms, sugar 30 kilograms (white granulated sugar 20 kilograms, glucose 10 kilograms), maltodextrin 13 kilograms, lactic acid 0.15 kilogram;
Added by above-mentioned raw materials in mixing filling, crushing, stirring is even.
Use the swing granulator granulation of 100Kg/h, granularity 10-40 order.
Dry with boiling type pneumatic drier, equipment evaporability 500 kilograms of moisture/hour, EAT 150 DEG C, product discharge temperature 35 DEG C.
The buckwheat health particle electuary Testing index produced by embodiment 2 is as follows:
1) organoleptic indicator
Color and luster: faint yellow in uniformity
Flavour and smell: have light taste, without external peculiar smell
Tissue morphology: dried fruit grain, without caking, without macroscopic exogenous impurity, 1:7 water reconstitute after stirring rapid dissolving, reconstituting without at the bottom of agglomerate, cup without precipitation
2) physical and chemical index
3) sanitary index
Plumbous (Pb meter): 0.025mg/kg
Nitrate is (with NaNO
3meter): 10.60mg/kg
Nitrite is (with NaNO
2meter): 0.11mg/kg
4) microbiological indicator
Total plate count: 5000cfu/g
Coliform: do not detect
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus): do not detect
5) its functional attributes
Rutin: 4.86g/100g
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a preparation method for buckwheat health product, is characterized in that, comprises the following steps:
Step 1, buckwheat starch slurry utilizes enzymolyzing alpha-amylase, obtains buckwheat starch enzymolysis product;
Step 2, buckwheat starch enzymolysis product mixes with batching, obtains raw mixture;
Step 3, raw mixture makes powdery buckwheat health product through post processing.
2. the preparation method of buckwheat health product according to claim 1, it is characterized in that, the enzymolysis process of step 1 is: the pH of 10% ~ 40 % by weight buckwheat starch slurry is adjusted to 5.0 ~ 6.2, in buckwheat starch slurry, add the AMS enzyme of buckwheat starch slurry weight 0.01% ~ 0.5%, the vigor of described AMS enzyme is greater than 20000u/g; Hydrolysis temperature 55 DEG C ~ 85 DEG C, enzymolysis time 1h ~ 6h; Starch to buckwheat starch the enzyme that goes out after enzymolysis completes, enzyme-removal temperature 85 DEG C ~ 135 DEG C, go out enzyme time 15s ~ 300s; Go out the slurry of the buckwheat starch after enzyme with 100 ~ 200 order metre filter, obtains buckwheat starch enzymolysis product.
3. the preparation method of buckwheat health product according to claim 2, is characterized in that,
Described buckwheat health product is buckwheat health milk powder;
Step 2, buckwheat starch enzymolysis product 10 ~ 50 weight portion mixes with the batching of following weight portion, obtains raw mixture; Cow's milk solid content 30 ~ 70 parts, sugar 10 ~ 20 parts, edible vegetable oil 2 ~ 10 parts, maltodextrin 5 ~ 20 parts, malt extract 2 ~ 20 parts;
Described edible vegetable oil is selected from the one or several arbitrarily in soybean oil, sunflower oil, rapeseed oil, palm oil or compound grease.
4. the preparation method of buckwheat health product according to claim 2, is characterized in that,
Described buckwheat health product is buckwheat health particle electuary;
Step 2, buckwheat starch enzymolysis product 30 ~ 60 weight portion mixes with the batching of following weight portion, obtains raw mixture; Cow's milk solid content 2 ~ 20 parts, sugar 10 ~ 40 parts, maltodextrin 10 ~ 60 parts, malt extract 2 ~ 20 parts, acidity regulator 0.05 ~ 0.5 part.
Described acidity regulator is selected from the one or several arbitrarily in citric acid, lactic acid, tartaric acid.
5. the preparation method of the buckwheat health product according to claim 3 or 4, is characterized in that, described cow's milk solid content is selected from fresh milk, the one in whole-fat milk powder, skimmed milk powder, whey powder and PURE WHEY or several arbitrarily; Described buckwheat starch is selected from the one or several arbitrarily in duck wheat starch, sweet cherry roots starch and safflower buckwheat starch; Described sugar is selected from the one or several arbitrarily in white granulated sugar, glucose, wood sugar, sugar alcohol and compound sugar.
6. the preparation method of buckwheat health product according to claim 5, is characterized in that, described compound sugar is selected from the one or several arbitrarily in FOS, oligomeric maltose, glucose oligosaccharide, low poly lactose, galactooligosaccharide.
7. the preparation method of buckwheat health product according to claim 3, is characterized in that, step 3, and raw mixture makes buckwheat health milk powder through allotment, homogeneous, sterilization, concentrated and drying process with atomizing.
8. the preparation method of buckwheat health product according to claim 7, is characterized in that,
Homogeneous, temperature 55 DEG C ~ 65 DEG C, homogenization pressure 10MPa ~ 35MPa;
Sterilization, sterilization temperature 88 DEG C ~ 135 DEG C, sterilizing time 15s ~ 60s;
Concentrated, vacuum not higher than-0.055MPa, evaporating temperature 45 DEG C ~ 65 DEG C;
Spraying dry, described spraying dry is centrifugal spray dryer or pressure spray dryer; Centrifugal spray drying parameter is: EAT 150 DEG C ~ 200 DEG C, temperature of outgoing air 70 DEG C ~ 90 DEG C, centrifugal atomizer feed, atomizer rotating speed 8000r/min ~ 15000r/min; Pressure spray dryer parameter is: EAT 150 DEG C ~ 200 DEG C, temperature of outgoing air 70 DEG C ~ 90 DEG C, high-pressure pump feed, atomisation pressure 10MPa ~ 25MPa.
9. the preparation method of buckwheat health product according to claim 4, is characterized in that, step 3, and raw mixture makes buckwheat health particle electuary through mixing, granulation and drying process.
10. the preparation method of buckwheat health product according to claim 9, is characterized in that, described mixing is by raw mixture uniform stirring; Described granulation is that the raw mixture stirred is made into 10 ~ 40 order particles; Described drying comprises baking drying, negative pressure of vacuum is dry, hot-air flow is dry and microwave drying; When hot-air flow is dry, hot blast temperature 120 DEG C ~ 180 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510016594.XA CN104431755A (en) | 2015-01-13 | 2015-01-13 | Preparation method of buckwheat health-care product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510016594.XA CN104431755A (en) | 2015-01-13 | 2015-01-13 | Preparation method of buckwheat health-care product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431755A true CN104431755A (en) | 2015-03-25 |
Family
ID=52879103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510016594.XA Pending CN104431755A (en) | 2015-01-13 | 2015-01-13 | Preparation method of buckwheat health-care product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431755A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261438A (en) * | 2016-08-22 | 2017-01-04 | 南昌泰康食品科技有限公司 | A kind of preparation method of enzymolyzed buckwheat powder |
| CN106562155A (en) * | 2016-10-19 | 2017-04-19 | 上海金山德乐食品配料有限公司 | Preparation method of buckwheat extract |
| CN107484956A (en) * | 2017-08-04 | 2017-12-19 | 青海华实科技投资管理有限公司 | The cereal that a kind of suitable gluten crowd eats reconstitutes powder and preparation method thereof |
| CN110946235A (en) * | 2019-12-16 | 2020-04-03 | 贵州工程应用技术学院 | Preparation method of enzymatic buckwheat flour |
| CN115349594A (en) * | 2022-08-29 | 2022-11-18 | 浙江赛然生物科技有限公司 | Preparation method and equipment of enzymatic buckwheat flour |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130989A (en) * | 1995-03-10 | 1996-09-18 | 莎果玛制果株式会社 | Buckwheat starch syrup in powder form and method for preparing the same |
| CN1386446A (en) * | 2002-06-21 | 2002-12-25 | 山西大学 | Process for preparing instant powdered naked oats beverage |
| CN101664219A (en) * | 2009-09-15 | 2010-03-10 | 江苏大学 | Method for producing oat solid beverage |
| CN102160623A (en) * | 2011-01-27 | 2011-08-24 | 甘肃农业大学 | Method for processing instant coarse cereal balanced nutritional flour |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN102813001A (en) * | 2012-09-03 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing oats and production method thereof |
| CN103249316A (en) * | 2010-12-08 | 2013-08-14 | 雀巢产品技术援助有限公司 | Cereal milk drink comprising hydrolyzed whole grain for infants |
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
-
2015
- 2015-01-13 CN CN201510016594.XA patent/CN104431755A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130989A (en) * | 1995-03-10 | 1996-09-18 | 莎果玛制果株式会社 | Buckwheat starch syrup in powder form and method for preparing the same |
| CN1386446A (en) * | 2002-06-21 | 2002-12-25 | 山西大学 | Process for preparing instant powdered naked oats beverage |
| CN101664219A (en) * | 2009-09-15 | 2010-03-10 | 江苏大学 | Method for producing oat solid beverage |
| CN103249316A (en) * | 2010-12-08 | 2013-08-14 | 雀巢产品技术援助有限公司 | Cereal milk drink comprising hydrolyzed whole grain for infants |
| CN102160623A (en) * | 2011-01-27 | 2011-08-24 | 甘肃农业大学 | Method for processing instant coarse cereal balanced nutritional flour |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN102813001A (en) * | 2012-09-03 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing oats and production method thereof |
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261438A (en) * | 2016-08-22 | 2017-01-04 | 南昌泰康食品科技有限公司 | A kind of preparation method of enzymolyzed buckwheat powder |
| CN106562155A (en) * | 2016-10-19 | 2017-04-19 | 上海金山德乐食品配料有限公司 | Preparation method of buckwheat extract |
| CN107484956A (en) * | 2017-08-04 | 2017-12-19 | 青海华实科技投资管理有限公司 | The cereal that a kind of suitable gluten crowd eats reconstitutes powder and preparation method thereof |
| CN110946235A (en) * | 2019-12-16 | 2020-04-03 | 贵州工程应用技术学院 | Preparation method of enzymatic buckwheat flour |
| CN115349594A (en) * | 2022-08-29 | 2022-11-18 | 浙江赛然生物科技有限公司 | Preparation method and equipment of enzymatic buckwheat flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN107212228A (en) | A kind of quinoa alimentation composition, quinoa product | |
| CN106858620A (en) | A kind of anaemia tailored version clinical nutrition formula and preparation method thereof | |
| CN104544432A (en) | Samara oil compound protein solid beverage and method for preparing same | |
| CN102919450B (en) | Cereal leaching solution herbal tea and method for preparing same | |
| CN104431755A (en) | Preparation method of buckwheat health-care product | |
| CN103371318B (en) | Dietary nutrition replenishing food | |
| CN104738781B (en) | A kind of preparation method of black Semen Maydis ragopyrum tataricum beverage and products thereof | |
| CN104855790A (en) | Oat electuary and manufacturing method therefor | |
| CN109123659B (en) | Walnut protein composite powder for supplementary food nutrition supplement and preparation method thereof | |
| KR100922252B1 (en) | Method of lactic-acid fermented substitute food | |
| CN108703365A (en) | Protein allergy tailored version clinical nutrition formula and preparation method thereof | |
| CN104223119A (en) | Lepidium meyenii walp protein nutritional supplement for relieving physical fatigue and preparation method of lepidium meyenii walp protein nutritional supplement | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| CN109662253A (en) | A kind of noodles and preparation method thereof with food therapy function | |
| CN105962079A (en) | Quinoa health-care instant oatmeal capable of clearing heat and removing summerheat and preparation method of quinoa health-care instant oatmeal | |
| WO2019092738A1 (en) | Improved insoluble dietary fiber ingredient | |
| CN109090391A (en) | One kind having active soya polypeptides beverage of high anti-oxidation and preparation method thereof | |
| CN108175004A (en) | It is a kind of suitable for beverage of diabetic and preparation method thereof | |
| CN106234527A (en) | A kind of sea grape cake and preparation method thereof | |
| CN105942205A (en) | Chenopodium quinoa healthy instant oatmeal for beautifying woman face and preparation method thereof | |
| CN109645134A (en) | A kind of quinoa milk powder and preparation method thereof | |
| CN105962074A (en) | Quinoa instant oatmeal capable of quieting heart and soothing nerves and preparation method of quinoa instant oatmeal | |
| CN105995524A (en) | Quinoa instant oatmeal of chocolate flavor and preparation method thereof | |
| KR101582832B1 (en) | A manufacturing method and the usage of water solubility granuled fermented bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |