CN106072182A - A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet - Google Patents

Abstract

The invention discloses a preparation method of a tartary buckwheat potato juice dried product mixed buccal tablet capable of preparing buccal tablets with high nutritional value. In this method, tartary buckwheat powder and clear water are mixed according to a certain ratio to obtain tartary buckwheat liquid, and then compound protease is added to the tartary buckwheat liquid for enzymolysis treatment; then the enzymolysis-treated tartary buckwheat liquid is left to stand and the supernatant is taken, And the supernatant is spray-dried or vacuum-concentrated to obtain tartary buckwheat powder, and then the potato juice is spray-dried or vacuum-concentrated to obtain potato powder; finally, the obtained tartary buckwheat powder, potato powder The base material is mixed with rutin powder and potato powder according to a certain ratio, and the base material is made into buccal tablets according to the conventional buccal tablet manufacturing process, and a kind of high-content tartary buckwheat and rutin can be prepared by using this method. and potato buccal tablets, which have high nutritional value. It is suitable for promotion and application in the food field.

Description

Preparation method of tartary buckwheat and potato juice dried product mixed buccal tablet

technical field

The invention relates to the field of food, in particular to a preparation method of tartary buckwheat potato juice dried product mixed buccal tablet.

Background technique

Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste and cold in nature. Tartary buckwheat has been recorded in "Thousand Gold Prescriptions", "Dictionary of Traditional Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, cleanse the intestines, moisten the intestines, and clear the intestines. Convenience, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects. Tartary buckwheat is tartary buckwheat, the scientific name is Tartary buckwheat (Tatar, pronounced dádá, is a collective name for the ancient northern minorities in China), and it is also known as buckwheat seven, wild blue buckwheat, Wannian buckwheat, spinwheat, black wheat, flower buckwheat. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In particular, the content of bioflavonoids is 13.5 times that of buckwheat. Tartary buckwheat -- the seven major nutrients are completely integrated into one body. It is not a medicine, not a health product, but a food that can be eaten as a meal, but it has excellent nutritional and health care values and extraordinary therapeutic effects. It does not belong to Poaceae, but belongs to Polygonaceae, which belongs to Polygonaceae with familiar "polygonum multiflorum and rhubarb". It is a typical embodiment of the culture of homology of medicine and food in my country. Tartary buckwheat is known as the "King of the Five Grains", and it is a food that can lower blood pressure, lower blood sugar, and lower blood fat. Tartary buckwheat has unique, comprehensive and rich nutritional components, and has good medicinal properties, and has various nutritional components necessary for the human body. Tartary buckwheat has the effect of laxative and detoxification, and it is also called "cleaning grass" among the people. Tartary buckwheat can also be roasted and made into tea, drinking it every day has an auxiliary therapeutic effect on patients with three highs.

Tartary buckwheat originated in the southwestern part of my country. People habitually classify it as cereals and wheat for food purposes, and as small grain and bean crops. In fact, tartary buckwheat is a food source for both food and medicine. Chinese scientists have found that tartary buckwheat is a wonderful flower among the whole grains, has high edible value and health care function, and is a functional food raw material with great development potential. The intuitive display effect of eating tartary buckwheat is diuretic and laxative. The test data shows that tartary buckwheat has the dietary and nutritional functions of "three reductions, one treatment and two treatments" of lowering blood sugar, lowering blood fat, lowering urine sugar, treating stomach diseases and improving constipation.

Many tartary buckwheat sold in the market are mostly made into tartary buckwheat tea, but most tartary buckwheat teas are processed after puffing or crushing. Although they look good, they will destroy the active ingredients of tartary buckwheat. In addition, raw tartary buckwheat needs to be roasted and processed properly before it can be used as tea. However, the baking process of tartary buckwheat is relatively high, and it is easy to over-fry or fry it under low heat, which will destroy the effectiveness of tartary buckwheat. The ingredients affect the taste and the exudation rate of rutin. Tartary buckwheat has higher protein and fat than wheat flour and rice, and higher protein than corn flour. Vitamin B2 is higher than that of wheat flour and rice, and 4 to 24 times that of corn flour. Mineral nutrients are also higher than other grains to varying degrees. Tartary buckwheat also contains nutritionally active factors that rice, flour and other grains do not have: Tartary buckwheat flavonoids: contain phenolic substances such as rutin, quercetin, bipigment, and camphenyl alcohol, which can soften blood vessels, improve microcirculation, clear away heat and detoxify, Promote blood circulation and remove blood stasis, lower blood sugar, urine sugar, blood lipids, and strengthen the peripheral action of insulin.

Buckwheat alcohol can degrade D-chiro-inositol under the action of human intestinal microorganisms, improve insulin sensitivity, thereby reducing blood sugar and blood lipid levels in animals and humans. 2,4-Dihydroxycis-cinnamic acid: Contains substances that inhibit the skin from producing melanin, and can prevent age spots and freckles. Protein hinders enzyme: It can hinder the proliferation of leukemia cells. Anti (slow) digestible starch has the effect of preventing rapid rise of blood sugar and weight loss. A survey of 850 Yi people showed that eating 100 grams of tartary buckwheat flour per day can reduce cholesterol and low-density lipoprotein. 62 Chinese patients with type Ⅱ diabetes drink 6 grams of tartary buckwheat hypoglycemic tea every day. After 18 months, the effect of reducing fasting and postprandial blood sugar is obvious, and the total effect and effectiveness account for 90.32%. Constipation patients and ordinary people consume buckwheat tea for 7-10 days, and they can go to the toilet easily.

Tartary buckwheat is a natural functional food integrating "nutrition, health care and medical treatment". There are records about the prevention and treatment of tartary buckwheat in ancient books of our country. "Qi Min Yao Shu" has "Those who are afraid of the cold in the head, use noodle soup and noodles as cakes, which will make him sweat even after decades." "Tu Jing Materia Medica" has a record of "strengthening the stomach and benefiting energy". "Compendium of Materia Medica" has the discussion of "lowering Qi, widening intestinal grinding and stagnation, reducing heat, swelling and pain, removing white turbid blood stagnation, spleen accumulation and diarrhea". It is recorded that tartary buckwheat is bitter, flat and cold in nature and taste, beneficial to strength, sustaining spirit, benefiting eyes and ears, lowering qi, widening intestines and strengthening stomach. "Plant Names and Facts" says that buckwheat "can eliminate accumulation, commonly known as grass for purifying intestines". Tartary buckwheat can lower blood pressure, lower blood sugar, lower blood fat, improve microcirculation, etc., also known as "three lowering" food.

A survey by the School of Public Health of Harbin Medical University showed that people in areas where buckwheat is the staple food have significantly lower blood sugar levels and diabetes prevalence than those in areas where buckwheat is not eaten. Among them, the detection rate of high blood sugar level (that is, blood sugar level higher than the normal value) was 1.6% among residents who ate buckwheat as a staple food; the detection rate of high blood sugar level was 7.33% among residents who did not eat buckwheat as a staple food, and the latter was nearly higher than the former 4 times. The prevalence of diabetes in areas where the staple food buckwheat is eaten and where the buckwheat is not eaten is also about 1 times different, the former is 1.88%, and the latter is 3.84%. This conclusion suggests that buckwheat, as a multigrain crop that can effectively reduce the occurrence of diabetes, should appear more on the table of ordinary people.

Animal experiments have shown that tartary buckwheat flavonoids can significantly reduce the levels of triglycerides in mice with hyperlipidemia and the levels of cholesterol and triglycerides in rats with hyperlipidemia; Flavonoids have a hypolipidemic effect. In addition, the raw tartary buckwheat needs to be roasted and processed properly before it can be used as tea. However, the baking process of tartary buckwheat is relatively high, and it is easy to over-fry it, or the frying temperature is not enough, which will destroy the active ingredients of tartary buckwheat. , affecting the taste and the exudation rate of rutin. This is because quercetin, which is rich in tartary buckwheat bioflavonoids, can reduce triglycerides and total cholesterol, and reduce atherosclerosis index.

The main component of bioflavonoids rich in tartary buckwheat is rutin, also known as VP. Its main functions are to soften blood vessels, improve microcirculation, clear away heat and detoxify, activate blood circulation and remove blood stasis, pull out toxins and generate muscle, replenish qi and refresh the mind, and have the effect of lowering blood sugar and The role of urine sugar. Dr. Mitchell Hertogmu of the Netherlands measured the content of bioflavonoids in the diet of 805 elderly men, and found that the group whose daily intake of bioflavonoids was not less than 30mg had a greater The risk of dying from coronary heart disease was reduced by 50% in the group whose dose was not more than 19mg. Magnesium has a good regulating effect on myocardial activity, which can slow down the heart rhythm and cardiac conduction, increase the blood supply to the myocardium, and benefit the heart to relax and rest. The magnesium content in tartary buckwheat is more than 11 times that of wheat flour.

Tartary buckwheat bioflavonoids have various physiological functions, among which quercetin and morin can improve the contraction and relaxation of vascular smooth muscle; rutin has the effect of dilating blood vessels, can maintain the resistance of capillaries, and reduce Permeability and fragility, promoting cell proliferation and preventing blood cell agglutination, as well as lowering blood lipids, dilating coronary arteries, and enhancing coronary blood flow. The rich vitamins contained in buckwheat flour have the effect of lowering blood fat and cholesterol in human body, and it is an important supplementary food (drug) for treating hypertension and cardiovascular disease. Some trace elements (such as magnesium, iron, copper, potassium, etc.) contained in buckwheat flour have a protective effect on cardiovascular.

Studies have confirmed that quercetin, morin, and camphenol, which are rich in tartary buckwheat bioflavonoids, have antibacterial and antiviral effects. The clinical application of this flavonoid has unique curative effects on ulcers caused by various reasons, such as removing putrefaction and promoting granulation, reducing inflammation and relieving pain.

Free radicals are the source of evils that cause cancer, aging, and cardiovascular and cerebrovascular degenerative diseases. Because tartary buckwheat flavonoids are easily oxidized, it has the function of scavenging free radicals. The molecular structure of tartary buckwheat bioflavonoids conforms to the theory of effective phenolic hydroxyl groups, and has a strong ability to scavenge free radicals. They have 5 hydroxyl groups, which can be fully used as hydrogen donors to reduce free radicals, thereby playing a role in scavenging free radicals. It can achieve the purpose of anti-aging, anti-cancer, and anti-cardiovascular and cerebrovascular diseases. Hepatoprotective effect Tartary buckwheat bioflavonoids have a certain curative effect on acute and chronic hepatitis, liver cirrhosis, fatty liver, and toxic liver damage caused by galactosamine and CCl4. Studies have shown that tartary buckwheat bioflavonoids have a significant inhibitory effect on the increase of liver malondialdehyde (MDA hepatic lipid peroxidation end product) caused by CCl4; can reduce the consumption of glutathione (GSH) by liver damage; can Protect the integrity of cell structure and prevent the activity of soluble enzymes such as transaminase in liver cells from increasing due to leakage from cells. The hepatoprotective mechanism of tartary buckwheat bioflavonoids ultimately lies in its antioxidant and anti-free radical effects.

Potato, a perennial herb belonging to the family Solanaceae, has edible tubers and is the third most important food crop in the world, second only to wheat and corn. Potatoes are also called ground eggs, potatoes, potatos, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it has become the world's top five crops.

The ingredients contained in general fresh potatoes: starch 9-20%, protein 1.5-2.3%, fat 0.1-1.1%, crude fiber 0.6-0.8%. Nutrients contained in 100g potatoes: energy 318 kJ, calcium 5-8mg, phosphorus 15-40mg, iron 0.4mg-0.8mg, potassium 200-340mg, iodine 0.8-1.2, carotene 12-30mg, thiamine 0.03~0.08mg, riboflavin 0.01~0.04mg, nicotinic acid 0.4~1.1mg.

Potato tubers contain a lot of starch. Starch is the main source of energy for eating potatoes. Generally, early-maturing potatoes contain 11% to 14% starch, mid-to-late-maturing potatoes contain 14% to 20% starch, and high-starch tubers can reach more than 25%. Tubers also contain glucose, fructose and sucrose etc. The nutritional value of potato protein is high. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. According to research, the nutritional value of potato protein is very high, and its quality is equivalent to that of eggs. It is easy to digest and absorb, and is better than protein from other crops. Moreover, potato protein contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by the human body. Potatoes are highly evaluated for their nutritional value, and their tubers contain high-grade protein and essential amino acids lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, and isoleucine The presence of amino acid and methionine are inseparable. Potato tubers contain various vitamins and inorganic salts. The health benefits of eating potatoes are inseparable from the role of vitamins. In particular, vitamin C can prevent scurvy, stimulate hematopoietic function, etc., which is not found in the rice and white noodles eaten daily, and potatoes can provide a large amount of vitamin C. Tubers also contain vitamin A (carotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), vitamin pp (niacin), vitamin E (tocopherol), vitamin B3 (pantothenic acid), vitamin B6 (pyridoxine), vitamin M (folic acid) and biotin H, etc., are beneficial to human health. In addition, inorganic salts in tubers such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese, etc. are also indispensable elements for human health and child development and growth. Potato tubers are rich in dietary fiber and rich in potassium salts, which are alkaline foods. Some data indicate that its content is as much as that of apples. Therefore, the gastrointestinal absorption of potatoes is slow. After eating potatoes, they stay in the intestines for a longer time than rice, so they feel fuller. At the same time, they can help take away some fat and garbage, and have a certain degree of laxative detoxification. effect. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour, and can supply a large amount of heat energy to the human body. It can be called "perfect food". Potatoes and whole milk alone are sufficient for life and health. Because the nutritional content of potatoes is very comprehensive, and the nutritional structure is relatively reasonable, but the amount of protein, calcium and vitamin A is slightly lower; and this is just supplemented by whole milk. Potato tubers have more water, less fat, and relatively low calories per unit volume. The vitamin C contained in potato tubers is about 4 times that of apples, the B vitamins are 4 times that of apples, and various minerals are several to dozens of times that of apples. Etc. Potatoes are a food for lowering blood pressure. Excess or lack of certain nutrients in the diet can cause disease. In the same way, adjusting the diet can also "eat" the corresponding diseases. Potatoes have anti-aging effects. They are rich in B vitamins such as vitamins B1, B2, B6 and pantothenic acid, and a large amount of high-quality cellulose. They also contain nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. Potatoes are carbohydrates, but their content is only about 1/4 of the same weight of rice. Studies have shown that the starch in potatoes is a kind of resistant starch, which can shrink fat cells. Potato is a very good high-potassium and low-sodium food, which is very suitable for edema-type obesity. In addition, its potassium content is rich, almost the highest among vegetables, so it also has the effect of thinning legs. It can be seen that potatoes have high nutritional value and medicinal value, therefore, potatoes are widely made into various products.

At present, there are many products about potatoes and tartary buckwheat, but there is no relevant report on the mixed buccal tablets based on tartary buckwheat potato juice dry matter.

Contents of the invention

The technical problem to be solved by the present invention is to provide a preparation method for buccal tablets mixed with tartary buckwheat and potato juice dry matter which can produce buccal tablets with high nutritional value.

The technical solution adopted by the present invention to solve the above-mentioned technical problems is: the preparation method of the tartary buckwheat potato juice dry matter mixed buccal tablet, comprising the following steps:

Step 1, mix tartary buckwheat powder and clear water according to the following weight ratio to obtain tartary buckwheat liquid, the weight ratio of the tartary buckwheat powder and clear water is 1: (5-20);

Step 2, adding composite protease to the tartary buckwheat liquid obtained in step 1 to carry out enzymolysis treatment;

Step 3, taking the supernatant after the tartary buckwheat liquid treated by enzymolysis is allowed to stand, and subjecting the supernatant to spray-drying treatment or vacuum concentration treatment to obtain tartary buckwheat powder;

Step 4, preparing potato juice, and subjecting the potato juice to spray drying or vacuum concentration to obtain potato powder;

Step 5. Mix the tartary buckwheat powder obtained in step 3 and the potato powder obtained in step 4 with rutin powder and potato powder according to a certain ratio to obtain the base material. The weight ratio of each component is as follows: tartary buckwheat powder 0-20% of rutin powder, 1-10% of rutin powder, 30%-60% of potato powder, and the balance is potato powder;

Step 6, the base material is made into a buccal tablet according to a conventional buccal tablet manufacturing process.

Further, the potato flour is prepared by mixing cooked potato flour and raw potato flour, and the ratio of cooked potato flour to raw potato flour is 1: (0.8-9).

Further, in step 2, the composite protease is formed by mixing pepsin, trypsin, cathepsin, papain and subtilisin, the pH of the enzymolysis treatment is 8.0, and the temperature is 37°C. The time is 24 hours.

Further, the cooked potato flour is whole potato flour.

Further, the cooked potato flour is extruded and expanded potato flour obtained from raw potato flour through extrusion.

Further, the raw potato flour is potato starch.

Further, the raw potato powder is prepared by the following method: fresh potatoes are washed, dried in the sun, crushed into powder and washed.

Further, the raw potato flour and potato juice are processed by the following method, and the specific method is as follows:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2-05);

C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025);

D. Solid-liquid separation is performed on the potato slurry obtained through step C to obtain potato juice and potato particle precipitation;

E. Precipitating potato granules is dried at low temperature or sun-dried, and then pulverized to obtain potato starch.

Further, the raw potato flour and potato juice are processed by the following method, and the specific method is as follows:

a, select fresh potatoes and clean and peel them;

b. Pressing the cleaned and peeled potatoes to obtain potato juice and dried potatoes;

c. The dried potato product obtained in step b is dried at low temperature or dried in the sun, and then pulverized to obtain potato starch.

Further, the rutin powder is obtained by the following method, and the specific method is as follows:

S1, choose the complete tartary buckwheat seeds and clean them;

S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes;

S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down;

S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds;

S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder.

Beneficial effects of the present invention: the preparation method of the tartary buckwheat potato juice dried product mixed buccal tablet firstly mixes tartary buckwheat powder and clear water according to a certain ratio to obtain tartary buckwheat liquid, and then adds complex protease to the tartary buckwheat liquid Enzyme hydrolysis treatment; then put the tartary buckwheat liquid that has been enzymatically treated to stand still, take the supernatant, and spray-dry the supernatant or vacuum concentrate to obtain tartary buckwheat powder, and then spray-dry the potato juice or vacuum concentration treatment to obtain potato powder; finally, the obtained tartary buckwheat powder, potato powder, rutin powder, and potato powder are mixed according to a certain ratio to obtain the base material, and the base material is made according to the conventional buccal tablet The buccal tablet is made by technology, and a buccal tablet with high content of tartary buckwheat, rutin and potato can be prepared by using this method. It has high nutritional value and can be used as a health food. Regular consumption can greatly improve people's health. Quality.

detailed description

The preparation method of the tartary buckwheat potato juice dried product mixed buccal tablet comprises the following steps:

Step 1, mix tartary buckwheat powder and clear water according to the following weight ratio to obtain tartary buckwheat liquid, the weight ratio of the tartary buckwheat powder and clear water is 1: (5-20);

Step 2, adding composite protease to the tartary buckwheat liquid obtained in step 1 to carry out enzymolysis treatment;

Step 3, taking the supernatant after the tartary buckwheat liquid treated by enzymolysis is allowed to stand, and subjecting the supernatant to spray-drying treatment or vacuum concentration treatment to obtain tartary buckwheat powder;

Step 4, preparing potato juice, and subjecting the potato juice to spray drying or vacuum concentration to obtain potato powder;

Step 5. Mix the tartary buckwheat powder obtained in step 3 and the potato powder obtained in step 4 with rutin powder and potato powder according to a certain ratio to obtain the base material. The weight ratio of each component is as follows: tartary buckwheat powder 0-20% of rutin powder, 1-10% of rutin powder, 30%-60% of potato powder, and the balance is potato powder;

Step 6, the base material is made into a buccal tablet according to a conventional buccal tablet manufacturing process.

The preparation method of tartary buckwheat potato juice dried product mixed buccal tablet of the present invention first mixes tartary buckwheat powder and clear water according to a certain ratio to obtain tartary buckwheat liquid, then adds compound protease to the tartary buckwheat liquid for enzymolysis treatment; then The tartary buckwheat liquid treated by enzymolysis is left to stand, and the supernatant is taken, and the supernatant is spray-dried or vacuum-concentrated to obtain tartary buckwheat powder, and then the potato juice is spray-dried or vacuum-concentrated to obtain potatoes Powder; finally, the obtained tartary buckwheat powder, potato powder, rutin powder, and potato powder are mixed according to a certain ratio to obtain a base material, and the base material is made into a buccal tablet according to a conventional buccal tablet manufacturing process A buccal tablet with high content of tartary buckwheat, rutin and potato can be prepared by using the method, which has high nutritional value and can be used as a health food. Regular consumption can greatly improve people's physical fitness.

Adding rutin powder is mainly to improve the nutritional value of buccal tablets. Rutin is a vitamin drug that can reduce the permeability and fragility of capillaries, and maintain and restore the normal elasticity of capillaries. It is used to prevent and treat hypertensive cerebral hemorrhage; diabetic retinal hemorrhage and hemorrhagic purpura, etc. It is also used as food antioxidant and pigment. Rutin is also the main raw material for the synthesis of troxerutin. Troxerutin is a cardiovascular and cerebrovascular medicine, which can effectively inhibit the aggregation of platelets and prevent thrombosis. The amount of rutin powder added can be 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, the higher the content of the rutin powder, the better, but in order to control the cost of molded rice, the added amount of the rutin powder is preferably 4.4%.

The content of the buckwheat powder can be 5%, 10%, 15%, 20%, and the content of the potato powder can be 30%, 35%, 40%, 45%, 50%, 55%, 60% %.

In order to facilitate the subsequent processing of buccal tablets, the potato flour is mixed with cooked potato flour and raw potato flour. The ratio of cooked potato flour to raw potato flour is 1: (0.8-9), and the ratio is mixed High-quality potato flour not only has good processing characteristics, but also has comprehensive nutrients. The ratio of the cooked potato flour to the raw potato flour can be 1:0.8, 1:1.8, 1:2.8, 1:3.8, 1:4.8, 1:5.8, 1:6.8, 1:7.8, 1:9.

In addition, in step 2, the composite protease is formed by mixing pepsin, trypsin, cathepsin, papain and subtilisin, the pH of the enzymolysis treatment is 8.0, the temperature is 37°C, and the enzymolysis time is 24 hours. The complex protease can completely decompose the buckwheat powder, thereby releasing various nutrients contained in the buckwheat, so that the types and contents of the nutrients contained in the supernatant are more, which can greatly improve the nutrients of the powder content. The added amount of the composite protease is (0.2-0.8)% of the weight of the tartary buckwheat liquid.

The cooked potato flour can be whole potato flour, or extruded potato flour obtained by extruding raw potato flour.

The potato starch can be potato starch. The raw potato powder can also be prepared by the following method: fresh potatoes are washed, dried in the sun, crushed into powder and washed. The raw potato flour prepared by the method retains all the nutrients of the potato, has simple processing steps, and has very low cost, thereby greatly reducing the processing cost.

Described raw potato flour and potato juice are processed by the following method, and the specific method is as follows:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2-05);

C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025);

D. Solid-liquid separation is performed on the potato slurry obtained through step C to obtain potato juice and potato particle precipitation;

E. Precipitating potato granules is dried at low temperature or sun-dried, and then pulverized to obtain potato starch.

In this method, fresh potatoes are first cleaned and peeled, then mashed with water to form a potato slurry, then pectinase is added, and then the potato slurry is subjected to solid-liquid separation to obtain potato juice and potato granules. The pectin contained in it is degraded, so that the water contained in the pectin is separated out, so that after solid-liquid separation, the water content in the potato particle precipitation is greatly reduced, which can greatly reduce the time required for potato particle precipitation and drying, and realize energy saving. emission reduction, and the method has simple processing process, low processing cost and good processing effect.

In step B, the purpose of putting the cleaned and peeled potatoes into clear water is to make the powder more fully when mashing the potatoes. Trouble, too little can not make the potato crushed thoroughly, usually, the weight ratio of the potato and water is preferably 1:0.3.

In order to improve the degradation effect of pectinase, in step C, the reaction temperature of the pectinase is 50° C., the pH value is 3.5, and the reaction time is 2 hours. Further, in step C, the weight ratio of the potato slurry to pectinase is 1:0.00015.

Described raw potato flour and potato juice are processed by the following method, and the specific method is as follows:

a, select fresh potatoes and clean and peel them;

b. Pressing the cleaned and peeled potatoes to obtain potato juice and dried potatoes;

c. The dried potato product obtained in step b is dried at low temperature or dried in the sun, and then pulverized to obtain potato starch.

The method utilizes fresh potatoes for pressing, not only can dry the dried potatoes at low temperature or sun-dry them, and then pulverize them to obtain raw potato powder, but also obtain potato juice with high nutritional value. This method greatly improves the utilization rate of potatoes, and at the same time The processing method is simple and the cost is low.

In addition, the potato starch can also be potato starch, and the potato starch is prepared by the following method: fresh potatoes are used as raw materials, and the potato starch is obtained by washing, crushing, filtering, dehydrating and drying.

Described rutin powder adopts following method to obtain, and concrete method is as follows:

S1, choose the complete tartary buckwheat seeds and clean them;

S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes;

S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down;

S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds;

S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder.

The preparation method of the rutin powder uses whole tartary buckwheat seeds as raw materials, cleans the tartary buckwheat seeds, puts them into clear water and soaks them for 2-24 hours at 10-50°C, and drains the tartary buckwheat seeds after soaking , and then dry the tartary buckwheat seeds in an environment with a temperature of 105-110°C, and then put the tartary buckwheat seeds into a container filled with an alkaline solution for ultrasonic constant temperature extraction to make the tartary buckwheat seeds The rutin contained in the seed coat diffuses, and the rutin contained in the seed coat of the tartary buckwheat seed expands inward and outward at the same time, diffuses outward into the alkaline solution, diffuses inward into the core of the buckwheat, and then undergoes suction filtration Treat tartary buckwheat extract and tartary buckwheat seeds after extraction, finally leave the tartary buckwheat extract to obtain rutin precipitate, and dry the rutin precipitate to obtain rutin powder. For the wrapping of the buckwheat shell, when the whole grain of tartary buckwheat is extracted with lye, it can prevent the starch in the tartary buckwheat core from entering the extract solution to cause starch gelatinization. Soak at 50°C for 2-24 hours, drain the tartary buckwheat seeds after soaking, and then dry the drained tartary buckwheat seeds at a temperature of 105-110°C, so that the tartary buckwheat core can be made The outer layer or the entire gelatinization, so as to further prevent the starch in the tartary buckwheat core from entering the extract solution to cause starch gelatinization, so that the tartary buckwheat extract can be easily extracted after standing for a while. The cost is very low, and at the same time, the method is to extract tartary buckwheat rutin from the tartary buckwheat seed coat, and the rutin content contained in the tartary buckwheat seed coat is the highest, so that more tartary buckwheat rutin can be extracted D, improved efficiency and output.

In the above embodiment, in order to gelatinize the whole tartary buckwheat core to form a whole, it is necessary to soak the whole tartary buckwheat core with clear water. In order to achieve the above purpose, in step S2, put the cleaned tartary buckwheat seeds into clear water medium, soak at 37°C for 24 hours. Further, in order to quickly gelatinize the whole tartary buckwheat core, in step S2, dry the tartary buckwheat seeds drained of water in an environment with a temperature of 105°C. The lye can be various existing alkaline solutions. In order to reduce costs, in step S3, the alkaline solution is preferably lime water. Because limestone is easy to obtain and cheap, the cost of lime water produced thus is Very low, can further reduce the cost of buckwheat rutin extraction.

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 to each group, perform ultrasonic constant temperature leaching at 80°C for different periods of time, and then suction filter to determine the rutin extraction yield. Refers to the percentage of the rutin content in the extract to the total rutin content of tartary buckwheat seeds. The reaction conditions and measurement results of each group are shown in Table 3 below:

table 3

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water and soak them at 10-50°C for 2-24 hours. After soaking, drain the tartary buckwheat seeds and drain the water The tartary buckwheat seeds are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 in each group, suction filter after 20 minutes of ultrasonic constant temperature leaching under different temperature conditions, and measure the extraction yield of rutin. The extraction yield of rutin refers to The rutin content in the extract accounts for the percentage of the total rutin content of tartary buckwheat seeds, and the reaction conditions and measurement results of each group are shown in Table 4 below:

Table 4

It can be seen from Table 3 that when the extraction temperature is 80°C, the extraction yield of rutin increases continuously with the increase of the amount of alkaline solution added. When the alkaline solution is 500-1000g, the extraction rate of rutin The extraction rate increased significantly, and more than 1000g, the rutin extraction rate increased slowly; as can be seen from Table 4, when the ultrasonic extraction time was 20 minutes, along with the increase of the extraction lye addition, the rutin extraction rate increased slowly; The extraction rate continues to increase. When it is 500-1000g, the rutin extraction rate increases significantly. If it exceeds 1000g, the rutin extraction rate increases slowly; therefore, in order to improve efficiency and save costs, while maximizing the Ding leaching efficiency, in step S3, the weight ratio of the buckwheat seeds and the alkaline solution is preferably 1:10.

Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-200 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add 1000g of lime water with a pH value of 8 to 9 to each group, carry out ultrasonic constant temperature leaching for different times under different leaching temperature conditions, and then suction filter to measure the leaching yield of rutin. The extraction rate refers to the percentage of the rutin content in the extract to the total rutin content of tartary buckwheat seeds. The reaction conditions and measurement results of each group are shown in Table 5 below:

table 5

It can be seen from Table 5 that when the weight ratio of tartary buckwheat seeds to alkaline solution is 1:10, the extraction rate of rutin increases continuously with the increase of extraction temperature. The extraction yield increased significantly, and there was no significant increase when it exceeded 80°C; with the extension of ultrasonic extraction time, the extraction yield of rutin continued to increase slowly. Therefore, in order to improve efficiency and save costs, and at the same time maximize the The leaching efficiency of rutin, in step S3, the temperature of described ultrasonic constant temperature leaching is preferably 80 ℃; Simultaneously, as can be seen from Table 5, when leaching time exceeds 20 minutes, rutin leaching yield There is almost no increase. Therefore, in order to improve efficiency, save cost and time, and maximize the extraction efficiency of buckwheat rutin, in step S3, the ultrasonic constant temperature extraction time is preferably 20min.

In addition, in order to improve the efficiency of ultrasonic constant temperature leaching, the frequency of the ultrasonic wave is preferably 100 Hz.

Commonly used additives in the production of shaped rice include calcium chloride, alum, alkalis and dry enzymes.

Claims (10)

1. the preparation method of a Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet, it is characterised in that comprise the following steps:

Step one, Radix Et Rhizoma Fagopyri Tatarici powder and clear water are mixed to get Radix Et Rhizoma Fagopyri Tatarici liquid, described Radix Et Rhizoma Fagopyri Tatarici powder and clear water according to weight ratio as described below Weight ratio be 1:(5～20)；

Step 2, in the Radix Et Rhizoma Fagopyri Tatarici liquid that step one obtains add compound protease carry out enzymolysis processing；

Step 3, supernatant will be taken after the Radix Et Rhizoma Fagopyri Tatarici liquid of enzymolysis processing stands, and supernatant be carried out spray drying treatment Or process is concentrated in vacuo obtains Radix Et Rhizoma Fagopyri Tatarici powder；

Step 4, prepare potato juice, and potato juice is carried out spray drying treatment or process is concentrated in vacuo obtains Rhizoma Solani tuber osi Powder；

The Rhizoma Solani tuber osi powder that step 5, Radix Et Rhizoma Fagopyri Tatarici powder step 3 obtained and step 4 obtain and rutin powder, Ma Ling Potato starch is mixed to get base material according to a certain percentage, and the weight proportion of each component is as follows: Radix Et Rhizoma Fagopyri Tatarici powder 0-20%, rutin powder 1- 10%, Rhizoma Solani tuber osi powder 30%-60%, surplus is dehydrated potato powder；

Step 6, base material is made buccal tablet according to the processing technology of conventional buccal tablet.

The preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet the most according to claim 1, it is characterised in that: Described dehydrated potato powder is mixed by the ripe powder of Rhizoma Solani tuber osi, Rhizoma Solani tuber osi fecula, the ripe powder of described Rhizoma Solani tuber osi and the ratio of Rhizoma Solani tuber osi fecula For 1:(0.8～9).

The preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet the most according to claim 1, it is characterised in that: In step 2, described compound protease is by pepsin, trypsin, cathepsin, papain and bacillus subtilis Protease mixes, and the pH of described enzymolysis processing is 8.0, temperature is 37 DEG C, and enzymolysis time is 24 hours.

The preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet the most according to claim 2, it is characterised in that: The ripe powder of described Rhizoma Solani tuber osi is potato full-powder.

The preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet the most according to claim 2, it is characterised in that: The ripe powder of described Rhizoma Solani tuber osi is the Rhizoma Solani tuber osi extruding puffing powder obtained through extruding puffing by Rhizoma Solani tuber osi fecula.

6., according to the preparation method of the Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet described in claim 2 or 5, its feature exists In: described Rhizoma Solani tuber osi fecula is potato starch.

7., according to the preparation method of the Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet described in claim 2 or 5, its feature exists In: described Rhizoma Solani tuber osi fecula uses following method to prepare: fresh potato cleaning shines dry doubling the most afterwards and is ground into powder Clean.

8., according to the preparation method of the Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet described in claim 2 or 5, its feature exists In: described Rhizoma Solani tuber osi fecula and potato juice are adopted and are processed with the following method, and concrete grammar is as described below:

A, choose fresh Rhizoma Solani tuber osi and be carried out, peeling process；

B, Rhizoma Solani tuber osi serosity is put in clear water and smashed to pieces into the Rhizoma Solani tuber osi cleaning peeling, the weight of described Rhizoma Solani tuber osi and clear water Amount ratio is 1:(0.2～05)；

C, in the Rhizoma Solani tuber osi serosity that step B obtains, add pectase and sodium sulfite, temperature be 45-55 DEG C, pH value be 3-4 Under conditions of react 1-2 hour, the weight ratio of described Rhizoma Solani tuber osi serosity and pectase is 1:(0.0001～0.0002), described horse Bell potato serosity is 1:(0.00015～0.00025 with the weight ratio of pectase sodium sulfate)；

D, the Rhizoma Solani tuber osi serosity obtained through the process of step C is carried out solid-liquid separation obtain potato juice and sink with potato granular Form sediment；

E, potato granular is precipitated oven drying at low temperature or dries after pulverize obtain Rhizoma Solani tuber osi fecula.

9., according to the preparation method of the Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet described in claim 2 or 5, its feature exists In: described Rhizoma Solani tuber osi fecula and potato juice are adopted and are processed with the following method, and concrete grammar is as described below:

A, choose fresh Rhizoma Solani tuber osi and be carried out, peeling process；

B, the Rhizoma Solani tuber osi cleaning peeling is carried out squeezing process and obtain potato juice and Rhizoma Solani tuber osi drains thing；

C, Rhizoma Solani tuber osi step b obtained are pulverized after draining thing oven drying at low temperature or drying and obtain Rhizoma Solani tuber osi fecula.

The preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet the most according to claim 1, its feature exists In: described rutin powder is adopted and is obtained with the following method, and concrete grammar is as described below:

S1, choose complete Radix Et Rhizoma Fagopyri Tatarici seed and clean up；

S2, the Radix Et Rhizoma Fagopyri Tatarici seed cleaned up is put in clear water, soak 2-24 hour at 10-50 DEG C, soak Radix Et Rhizoma Fagopyri Tatarici after terminating Seed drains away the water, and then the Radix Et Rhizoma Fagopyri Tatarici seed drained away the water is carried out drying and processing, during drying in the environment that temperature is 105-110 DEG C Between be 20-200 minute；

S3, will dry after Radix Et Rhizoma Fagopyri Tatarici seed put in the container being loaded with alkaline solution, the weight of described Radix Et Rhizoma Fagopyri Tatarici seed and alkaline solution Ratio is 1:(5-20), the pH value of described alkaline solution is 8～9, and temperature is 90 DEG C, then the container of sealing is put into ultrasound wave ring Carrying out ultrasonic constant-temperature extraction in border, the time of described ultrasonic constant-temperature extraction is 10-40min, and described ultrasonic constant-temperature extracts Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cools down；

S4, the liquid in container is carried out sucking filtration process, obtain the Radix Et Rhizoma Fagopyri Tatarici seed after Radix Et Rhizoma Fagopyri Tatarici lixiviating solution and extracted, and by extracted After Radix Et Rhizoma Fagopyri Tatarici seed be dried process；

S5, in the Radix Et Rhizoma Fagopyri Tatarici lixiviating solution that step S4 obtains add acid solution regulation mixing liquid pH value to 3.5-4, the most quiet Put and obtain rutin precipitate, and rutin precipitate is dried obtains rutin powder.