CN105249155A - Preparation method of low-viscosity cured buckwheat flour - Google Patents
Preparation method of low-viscosity cured buckwheat flour Download PDFInfo
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- CN105249155A CN105249155A CN201510668533.1A CN201510668533A CN105249155A CN 105249155 A CN105249155 A CN 105249155A CN 201510668533 A CN201510668533 A CN 201510668533A CN 105249155 A CN105249155 A CN 105249155A
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Abstract
The invention discloses a preparation method of low-viscosity cured buckwheat flour. The preparation method comprises the following steps: (1), extruded buckwheat flour is prepared from raw buckwheat materials with a traditional extrusion and expansion technology; (2), amylase and water are uniformly mixed and then blended with the expanded buckwheat flour, and an obtained wet mixture is extruded, expanded, dried and finally milled into fine flour. The buckwheat is taken as the raw material, buckwheat starch is pasted through primary extrusion and expansion and assisted by the amylase on the basis of secondary extrusion and expansion, the buckwheat starch can be subjected to complete enzymolysis, and the low-viscosity cured buckwheat flour is prepared. The preparation method is simple to operate, energy-saving and environment-friendly, a product has low viscosity, and the problem about application of the buckwheat flour in the liquid beverage industry is solved.
Description
Technical field
The present invention relates to a kind of preparation method of low viscosity slaking buckwheat, belong to cereal field of deep.
Background technology
Buckwheat is nutritious, has very high nutritive value and health care, is described as " kings of five cereals ", and especially duck wheat is because of containing higher functional activity ingredients Vitamin P(rutin), there is effect of obviously hypotensive, hypoglycemic and reducing blood lipid.The research of buckwheat starch characteristic shows, the viscosity of buckwheat starch is far above cereal starch, and this has had a strong impact on the application of buckwheat in liquid beverage.
Generally traditional buckwheat beverage processing technology has two kinds: one be buckwheat through immersion, defibrination, enzymolysis, filter and be deployed into beverage after the ferment treatment that goes out, this series products buckwheat content is many about 10%, most crude fibre is filtered, clean taste is felt without material object, generally do not approved by Chinese, another kind be buckwheat through overbaking, pulverize, size mixing, be deployed into beverage after enzymolysis and the ferment treatment that goes out, this series products buckwheat content is many about 5%, for the mouthfeel and good stability that reach stiff need to add a large amount of thickening suspending agents, the large heavy discount of value of the product.Above two series products are all because complex manufacturing, difficult quality control and be difficult to large-scale promotion.
For solving buckwheat beverage because of complex manufacturing, difficult quality controls and is difficult to the problem of large-scale promotion, in the urgent need to the low viscous slaking buckwheat of one, can be used for so being directly deployed into buckwheat beverage, traditional enzymolyzed buckwheat powder mode of production first buckwheat is broken into slurry, or first make buckwheat mix to form underflow with water, then amylase enzymolysis is used, finally adopt the dry means such as spraying dry or roller drying dry and obtain, the product nutrition that this mode of production is made and flavor loss serious, Starch Hydrolysis relatively thoroughly lacks sense in kind, and power consumption of polymer processing is large, production cost is high, be unfavorable for Industry Promotion.
ZL201210350985.1 relates to a kind of preparation method and application thereof of pre-enzymolysis oatmeal, because buckwheat starch has good gelling performance, the buckwheat extent of starch hydrolysis using this invention technology to prepare is not enough far away, and viscosity is still very high, is not suitable for the processing being directly used in liquid beverage
.
Summary of the invention
The object of the invention is the weak point for above-mentioned existence, a kind of preparation method of low viscosity slaking buckwheat is provided, utilize zymolysis technique can promote the local flavor of buckwheat, the viscosity of buckwheat can also be reduced, promote the application of buckwheat in liquid beverage greatly.
Realizing technical scheme of the present invention is:
(1) pulverize: dropped in pulverizer by buckwheat and pulverize, after pulverizing, fineness is at 20-60 order;
(2) extrusions: the buckwheat crushed is transported in twin-screw Bulking Machine and carries out extrusion, material is cut into expanded buckwheat particle of the same size after extrusion;
(3) pulverize: by flour in expanded buckwheat particle transport to pulverizer, the fineness after pulverizing is at 20-60 order;
(4) secondary extrusion is expanded: be transported in quality-adjusting device by the buckwheat crushed in step (3), in quality-adjusting device, at the uniform velocity add the amylase aqueous solution and steam simultaneously, buckwheat is made to become the wet mix of 60-90 DEG C, then be transported to extrusion in the expanded extruder of twin-screw, material is cut into slaking buckwheat particle of the same size after extrusion.Wherein amylase is one or both in mesophilicα-diastase and Thermostable α-Amylase, and with the weighing scale consumption of buckwheat for 0.01-1.0%, wherein water consumption counts 10-40% with the weight of buckwheat, and wherein the temperature of bulking machine is 90-150 DEG C;
(5) toast: by dry 10-40min in slaking buckwheat particle transport to 100-180 DEG C of baking oven, finally make moisture≤8% of slaking buckwheat particle;
(6) pulverize: pulverized by the slaking buckwheat particle of step (5) with pulverizer, the fineness after pulverizing is at 60-300 order.
The starch height gelatinization that the present invention adopts extruding and puffing technology to make in buckwheat, then on the basis that secondary extrusion is expanded, amylase is aided with, the thorough enzymolysis of buckwheat starch can be made, obtained low viscous slaking buckwheat, biological enzymolysis technology also makes product have a kind of flavour of pleasant.
Compared with prior art, preparation method of the present invention is combined with Starch Hydrolysis by extrusion, avoid conventional liquid enzymolysis and the complicated and mode of production that energy consumption is higher of this processing technology spray-dried, solve the difficult problem that starch in buckwheat is difficult to be hydrolyzed well, product has a kind of flavour of pleasant simultaneously, has splendid application performance in beverage processing.
Specific embodiment
Embodiment 1
(1) pulverize: dropped into by the 100kg buckwheat after removal of impurities in pulverizer (producer: Pingyin gold giant dragon machinery plant, model: 9FC-360A) and pulverize, after pulverizing, grain fineness is at 20 orders;
(2) extrusions: the buckwheat meal crushed is transported to extrusion in twin-screw Bulking Machine (producer: Bu Le group, model: BCCG-62), material is cut into expanded buckwheat particle of the same size after extrusion;
(3) pulverize: by flour in expanded buckwheat particle transport to pulverizer (producer: Pingyin gold giant dragon machinery plant, model: 9FC-360A), the fineness after pulverizing is at 20 orders;
(4) secondary extrusion is expanded: the buckwheat crushed in step (3) being transported to temperature is 60 DEG C of modulators (producers: Bu Le group, model: BCTC22) in, in modulator, at the uniform velocity add 10kg mesophilicα-diastase (producer: Novi believes simultaneously, model BAN480L) aqueous solution, wherein the addition of enzyme is 1kg, together be transported to twin-screw Bulking Machine (producer: Bu Le group, model: BCCG-62) middle extrusion, bulking machine temperature is 90 DEG C, and material is cut into buckwheat slaking particle of the same size after extrusion;
(5) toast: by dry 40min in buckwheat slaking particle transport to 100 DEG C of baking ovens (producer: Changzhou XianFeng drying equipment Co., Ltd, model: DW-2.5 × 8), finally make moisture≤8% of slaking buckwheat particle;
(6) pulverize: pulverized by buckwheat slaking particle with pulverizer (producer: Weifang elite powder equipment Co., Ltd, model: CR1000), the order number of slaking buckwheat is at 60 orders.
Embodiment 2
(1) pulverize: dropped in pulverizer (with embodiment 1) by the 100kg buckwheat after removal of impurities and pulverize, after pulverizing, grain fineness is at 60 orders;
(2) extrusions: the buckwheat meal crushed is transported to extrusion in twin-screw Bulking Machine (with embodiment 1), material is cut into expanded buckwheat particle of the same size after extrusion;
(3) pulverize: by flour in expanded buckwheat particle transport to pulverizer (with embodiment 1), the fineness after pulverizing is at 60 orders;
(4) secondary extrusion is expanded: the buckwheat crushed in step (3) being transported to temperature is in 90 DEG C of modulators (with embodiment 1), in modulator, at the uniform velocity add 40kg Thermostable α-Amylase (producer: Novi believes simultaneously, model TermamylCLASSIC) aqueous solution, wherein the addition of enzyme is 10g, together be transported to extrusion in the expanded extruder of twin-screw (with embodiment 1), bulking machine temperature is 150 DEG C, and material is cut into buckwheat slaking particle of the same size after extrusion;
(5) toast: by dry 10min in buckwheat slaking particle transport to 180 DEG C of baking ovens (with embodiment 1), finally make moisture≤8% of slaking buckwheat particle;
(6) pulverize: pulverized by buckwheat slaking particle with pulverizer (with embodiment 1), the order number of slaking buckwheat is at 300 orders.
Embodiment 3
(1) pulverize: dropped in pulverizer (with embodiment 1) by the 100kg buckwheat after removal of impurities and pulverize, after pulverizing, grain fineness is at 40 orders;
(2) extrusions: the buckwheat meal crushed is transported to extrusion in twin-screw Bulking Machine (with embodiment 1), material is cut into expanded buckwheat particle of the same size after extrusion;
(3) pulverize: by flour in expanded buckwheat particle transport to pulverizer (with embodiment 1), the fineness after pulverizing is at 40 orders;
(4) secondary extrusion is expanded: the buckwheat crushed in step (3) being transported to temperature is in 75 DEG C of modulators (with embodiment 1), in modulator, at the uniform velocity add the 25kg composite alpha-amylase aqueous solution simultaneously, wherein addition mesophilicα-diastase (with the embodiment 1) addition of enzyme is 100g, Thermostable α-Amylase (with embodiment 2) addition is 100g, together be transported to extrusion in twin-screw Bulking Machine (with embodiment 1), bulking machine temperature is 120 DEG C, and material is cut into buckwheat slaking particle of the same size after extrusion;
(5) toast: by dry 25min in buckwheat slaking particle transport to 140 DEG C of baking ovens (with embodiment 1), finally make moisture≤8% of slaking buckwheat particle;
(6) pulverize: pulverized by buckwheat slaking particle with pulverizer (with embodiment 1), the order number of slaking buckwheat is at 200 orders.
The viscosity of RAPID VISCO ANALYZER to buckwheat prepared by the slaking buckwheat in the embodiment of the present invention and other technique is adopted to detect, accurately take 3.00g sample to be dispersed in after in the water of 25.0mL and to detect, concrete detection method performs with reference to " GB/T24853-2010 wheat rye and powder class thereof and Starch paste characters measure rapid visco-analyser method ", and the final viscosity value of mensuration is as follows:
| Product | Viscosity (centipoise) |
| Embodiment 1 | 20-50 |
| Embodiment 2 | 30-80 |
| Embodiment 3 | 10-30 |
| General buck wheat powder | 3000-4000 |
| Utilize buckwheat prepared by ZL 2,012 1 0350985.1 | 500-1000 |
| Conventional liquid enzymolysis the buckwheat of spray-dried preparation | 10-50 |
Claims (5)
1. a preparation method for low viscosity slaking buckwheat, comprises the following steps:
(1) pulverize: dropped in pulverizer by buckwheat and pulverize, after pulverizing, fineness is at 20-60 order;
(2) extrusions: the buckwheat crushed is transported in twin-screw Bulking Machine and carries out extrusion, material is cut into expanded buckwheat particle of the same size after extrusion;
(3) pulverize: by flour in expanded buckwheat particle transport to pulverizer, the fineness after pulverizing is at 20-60 order;
(4) secondary extrusion is expanded: be transported in quality-adjusting device by the buckwheat crushed in step (3), in quality-adjusting device, at the uniform velocity add the amylase aqueous solution and steam simultaneously, buckwheat is made to become the wet mix of 60-90 DEG C, then be transported to extrusion in the expanded extruder of twin-screw, material is cut into slaking buckwheat particle of the same size after extrusion;
(5) toast: by dry 10-40min in slaking buckwheat particle transport to 100-180 DEG C of baking oven, finally make moisture≤8% of slaking buckwheat particle;
(6) pulverize: pulverized by the slaking buckwheat particle of step (5) with pulverizer, the fineness after pulverizing is at 60-300 order.
2. the preparation method of a kind of low viscosity slaking buckwheat powder as claimed in claim 1, is characterized in that: the amylase described in step (4) is one or both in mesophilicα-diastase and Thermostable α-Amylase.
3. the preparation method of a kind of low viscosity slaking buckwheat as claimed in claim 1, is characterized in that: the amylase use amount described in step (4) is the weighing scale 0.01-1.0% of buckwheat in step (3).
4. the preparation method of a kind of low viscosity slaking buckwheat as claimed in claim 1, is characterized in that: step (4) the amylase aqueous solution is the weighing scale 10-40% of buckwheat in step (3).
5. the preparation method of a kind of low viscosity slaking buckwheat powder as claimed in claim 1, is characterized in that: in step (4), the temperature of bulking machine is 90-150 DEG C.
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| CN106418527A (en) * | 2016-12-21 | 2017-02-22 | 安徽豆宝食品有限公司 | Whitening lemon and oat brewing powder and preparation method thereof |
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| CN108967837A (en) * | 2017-06-03 | 2018-12-11 | 西北农林科技大学 | A kind of buckwheat brewed powder of high microsteping and preparation method thereof |
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- 2015-10-13 CN CN201510668533.1A patent/CN105249155A/en active Pending
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| CN106578948A (en) * | 2016-12-21 | 2017-04-26 | 安徽豆宝食品有限公司 | Longan and black rice brewing powder capable of nourishing kidney and preparation method of longan and black rice brewing powder |
| CN106418527A (en) * | 2016-12-21 | 2017-02-22 | 安徽豆宝食品有限公司 | Whitening lemon and oat brewing powder and preparation method thereof |
| CN106578951A (en) * | 2016-12-21 | 2017-04-26 | 安徽豆宝食品有限公司 | Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder |
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| CN108967837A (en) * | 2017-06-03 | 2018-12-11 | 西北农林科技大学 | A kind of buckwheat brewed powder of high microsteping and preparation method thereof |
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Application publication date: 20160120 |