CN107319331A - The processing method that a kind of buckwheat bakees rice - Google Patents
The processing method that a kind of buckwheat bakees rice Download PDFInfo
- Publication number
- CN107319331A CN107319331A CN201710432384.8A CN201710432384A CN107319331A CN 107319331 A CN107319331 A CN 107319331A CN 201710432384 A CN201710432384 A CN 201710432384A CN 107319331 A CN107319331 A CN 107319331A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- rice
- processing
- bakees
- boiling
- 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 67
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 42
- 235000009566 rice Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 66
- 241000209094 Oryza Species 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 230000029087 digestion Effects 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract 4
- 229920002472 Starch Polymers 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 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 claims description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 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 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 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 claims description 7
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 7
- 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 claims description 7
- 235000005493 rutin Nutrition 0.000 claims description 7
- 229960004555 rutoside Drugs 0.000 claims description 7
- 239000004472 Lysine Substances 0.000 claims description 6
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 6
- 229920000294 Resistant starch Polymers 0.000 claims description 6
- 235000021254 resistant starch Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 3
- 238000004925 denaturation Methods 0.000 claims description 2
- 230000036425 denaturation Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 238000004904 shortening Methods 0.000 claims 1
- 230000001360 synchronised effect Effects 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000011630 iodine Substances 0.000 abstract description 4
- 229910052740 iodine Inorganic materials 0.000 abstract description 4
- 238000004458 analytical method Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 230000008569 process Effects 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000008236 heating water Substances 0.000 description 2
- 235000018977 lysine Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000037111 Retinal Hemorrhage Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011738 major mineral Substances 0.000 description 1
- 235000011963 major mineral Nutrition 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the processing method that a kind of buckwheat bakees rice, belong to food processing technology field.Concretely comprise the following steps：Buckwheat is after screening, removal of impurities processing, in 0.1~0.2Mpa of pressure, boiling after 25~35min is handled at 105~115 DEG C of temperature, its grain of rice is complete, color is homogeneous, neither too hard, nor too soft, and water absorption rate is that 417.3%, expansion rate is that 433.1%, pH value is that 6.94, iodine blue value is 0.47.In texture analysis, this buckwheat hardness 415.2g, elasticity 0.64mm, deadlocked property 108.3g ㏑ * s, chewiness 0.68g, viscous force 9.8g*s.The present invention is a kind of pressurization of buckwheat, heating joint processing technology, its technological design is reasonable, technological parameter selection is appropriate, the buckwheat handled through the above method has and rice identical digestion time, without the distinctive jerky taste of buckwheat, its rice bright in color, fluffy adhesion, give off a strong fragrance, good mouthfeel, largely retain buckwheat in bioactive ingredients, rice aging speed is delayed, the inventive method can be that coarse cereals processing and its product exploitation provide theoretical foundation.
Description
Technical field
The processing method that a kind of buckwheat bakees rice, belongs to food processing technology field, and in particular to one kind pressurization, heating
Joint processing technology, finally obtains free from extraneous odour, with rice there is identical cooking property buckwheat to bakee rice.Through working process of the present invention
Bright in color, fluffy adhesion during rear buckwheat boiling, give off a strong fragrance, good mouthfeel, largely retain rutin etc. many
Phenolic compounds activity, reduces the loss of lysine, dietary fiber and resistant starch, the time for delaying rice aging to bring back to life.
Background technology
Buckwheat is the crop of buckwheat, annual herb plant.Buckwheat is rich in six big nutrition needed for human body body
Element, its content is respectively protein 7.94%~17.15%, fat 2.00%~3.64%, starch 67.45%~79.15%,
Cellulose 1.04%~1.33%.Containing eight kinds of essential amino acids in buck wheat protein, particularly lysine and arginine contains
Amount is above general large cereal crops.Protein utilization is protein utilization in 79.9%, duck wheat in general buck wheat
Rate is 77.6%, and the protein utilization than wheat, oat is high.Starch can be divided into rapid digestion starch, slowly disappear in buckwheat
Change starch and resistant starch, wherein resistance starch content accounts for the 33%~38% of total starch content, it is to reducing human body blood after the meal
The rise of sugar has obvious effect, and it can influence insulin secretion, improves lipid conformation, is the preferred starch of diabetic
Food.Water-soluble dietary fiber accounts for total dietary fiber 20%~30% in buckwheat dietary fibers, and it is to human serum T-CHOL
And there is LDL-C content obvious reduction to act on, and be the health food materials of dietotherapeutic.Macro minerals content in buckwheat
Other cereal crops are above, for example, magnesium is 0.22%, much larger than in 0.051% magnesium content, rice in wheat 0.063%
Magnesium content.Meanwhile, boron, iodine, cobalt, selenium and other trace elements are also contained in buckwheat, wherein selenium contributes to the row of human body noxious material
Remove, regulation immunity and anti-cancer, anti-aging effect.Except above-mentioned nutriment, buckwheat is also rich in substantial amounts of polyphenol substance, its
Middle rutin accounts for 70%~90%, peculiar by buckwheat.Rutin has the pharmacological action of inoxidizability, can reduce capillary and lead to
Permeability and fragility, the normal elasticity for keeping and recovering capillary.In addition, it also has anti-inflammatory, diuresis, the effect of antibechic,
It can be clinically used for preventing and treating cerebral hemorrhage, retinal hemorrhage, its derivative has treatment burn, arthritis and various vascular diseases
Special efficacy.Therefore, buckwheat is a kind of health food resource with high value of exploiting and utilizing.
Buckwheat is acted on special food treatment of food therapy, protected in modern safety as the green coarse cereals of generally acknowledged pollution-free natural
There is critical role in health food.But buckwheat process product only accounts for 20%~30% of yield or so, it is mainly in raw grain form
Sold.Because China's further processing of grains level is low, simple processing has only been carried out without critical technological innovation, buckwheat is caused
Wheat resource does not accomplish to make the best use of everything.Buckwheat raw grain product coarse mouthfeel, idiotrophic material are lost in seriously, far can not meet people
To nutrition, delicious food, quick and easy consumption demand.
Point of penetration is left present invention is generally directed to the cooking property in the processing of buckwheat rice and nutritional ingredient, carries out work
Skill is reformed and improvement.Research shows, buckwheat its physicochemical property, nutritional ingredient and functional activity in the process such as heat treatment
Material can change, and the difference of different processing technologys and processing sequence can produce great otherness.Making buckwheat rice
During, if extension heat time and increase heating-up temperature can cause subtracting for rutin content while buckwheat rice mouthfeel is improved
It is few, and deepen buckwheat color and luster；In high voltage driving IC buckwheat, total phenol content reduction, alpha-amylase activity can be suppressed, but
Antioxidation activity, α-glucose glycosidase activity inhibiting rate and ACE maximum inhibitions can then be improved；Enter to heat treated buckwheat
Row constituent analysis is found, the formation of resistant starch in buckwheat is can help to during high pressure and rapid cooling.In addition, research
Show that pressurization can be conducive to the reinforcing of dietary fiber in buckwheat.Based on the above theoretical foundation, this technique using a kind of pressurization,
A kind of mode that heating joint processing technology is pre-processed as buckwheat, by controlling starch gelatinization and protein denaturation degree, promotees
Buckwheat is obtained and rice identical cooking property, and preferably retain lysine and arginine, polyphenol content, be conducive to meals
The reinforcing of fiber, keeps polyphenoils activity.Buckwheat rice bright in color after being processed through postorder, fluffy adhesion, fragrance
Strong, good mouthfeel, and delay the generation of rice aging.
The content of the invention
The object of the invention：It is lost in for the nutriment that buckwheat rice exists in process, coarse mouthfeel and starch
Aging phenomenon, develops the processing method that a kind of buckwheat bakees rice.Buckwheat after being processed through present invention process has and rice
Identical digestion time, its meal coloured light is bright, fluffy adhesion, give off a strong fragrance, good mouthfeel, largely retain rutin etc. many
Phenolic compounds activity, reduces the loss of lysine, dietary fiber and resistant starch, delays rice aging.
Technical scheme：The processing method that the present invention bakees rice for a kind of buckwheat.It comprises the following steps：(1) screening is with removing
It is miscellaneous：Fresh buckwheat raw material is taken, the grain of rice for remove sand, going mouldy and rotting；(2) pressurized, heated is handled：By obtained by step (1)
Buckwheat is placed in pressure processing equipment, and application pressure is 25~35min of processing at 0.1~0.2Mpa, 105~115 DEG C of temperature.
(3) drying and processing：Buckwheat is placed in drying box after heating pressurized treatments, and low temperature drying is carried out under conditions of 60 DEG C to moisture
Content 12%~14%.(4) post-process：Cooled down after drying and processing, dry vacuum packaging, be i.e. acquisition has identical with rice
The buckwheat of digestion time bakees rice.
The method that the buckwheat of the present invention bakees rice, has the advantages that：
(1) processed buckwheat has digestion time identical with rice, can make an addition to and boiling simultaneously is carried out in rice.Its
It is in good taste, have chewy texture, free from extraneous odour；In sensory aspect：Bright in color, fluffy adhesion, give off a strong fragrance, good mouthfeel.
(2) in terms of nutritional ingredient：Largely retain the polyphenolic substances such as rutin activity, reduce lysine, meals
The loss of fiber and resistant starch, delays the generation of rice aging.
Embodiment
Embodiment 1：Select that the grain of rice is complete, have no mechanical damage, without the rotten buckwheat that goes mouldy, weigh 30g samples,
Heating-up temperature is 105 DEG C, and the heat time is 35min, and pressure is 0.1Mpa.Under the process conditions, the cooking quality of buckwheat is
Water absorption rate 350% is heated, expansion rate 310%, pH value is 6.9, iodine blue value is 0.2 or so.
Embodiment 2：Select that the grain of rice is complete, have no mechanical damage, without the rotten buckwheat that goes mouldy, weigh 30g samples,
Heating-up temperature is 110 DEG C, and the heat time is 30min, and the pressure of application is 0.15Mpa.Under the process conditions, the boiling of buckwheat
Quality is heating water absorption rate 390%, and expansion rate 360%, pH value is 6.7, and iodine blue value is 0.45 or so.
Embodiment 3：Select that the grain of rice is complete, have no mechanical damage, without the rotten buckwheat that goes mouldy, weigh 30g samples,
Heating-up temperature is 115 DEG C, and the heat time is 25min, and the pressure of application is 0..2Mpa.Under the process conditions, the boiling of buckwheat
Quality is heating water absorption rate 330%, and expansion rate 330%, pH value is 7.05, and iodine blue value is 0.38 or so.
Claims (2)
1. the processing method that a kind of buckwheat bakees rice, it is characterised in that：Buckwheat by pressurization, adds after screening, removal of impurities processing
Hot equipment short time processing promotes starch gelatinization, Partial Protein denaturation to improve the cooking property of buckwheat, when shortening the boiling of buckwheat
Between, obtain can boiling synchronous with rice free from extraneous odour buckwheat baking rice.Buckwheat bakee rice through boiling bright in color, fluffy do not glue
Connect, give off a strong fragrance, good mouthfeel, at utmost remain the polyphenolic substances such as rutin activity, reduce lysine, dietary fiber
And the loss of resistant starch, delay the aging of rice to bring back to life.
2. the processing method that a kind of buckwheat according to claim 1 bakees rice, it is characterised in that comprise the following steps that：
(1) screening and removal of impurities：Fresh buckwheat raw material is taken, impurity is removed, selects the uniform grain of rice；
(2) pressurize, heat：Buckwheat obtained by step (1) is placed in pressure processing equipment, apply pressure be 0.1~
25~35min is handled at 0.2Mpa, 105~115 DEG C of temperature.
(3) drying and processing：Buckwheat is placed in drying box after heating pressurized treatments, and low temperature drying is carried out extremely under conditions of 60 DEG C
Moisture 12%~14%.
(4) post-process：Cooled down after drying and processing, dry vacuum packaging, that is, obtain has identical digestion time with rice
Buckwheat bakees rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710432384.8A CN107319331A (en) | 2017-06-09 | 2017-06-09 | The processing method that a kind of buckwheat bakees rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710432384.8A CN107319331A (en) | 2017-06-09 | 2017-06-09 | The processing method that a kind of buckwheat bakees rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319331A true CN107319331A (en) | 2017-11-07 |
Family
ID=60195145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710432384.8A Pending CN107319331A (en) | 2017-06-09 | 2017-06-09 | The processing method that a kind of buckwheat bakees rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820374A (en) * | 2020-02-20 | 2020-10-27 | 乐世买(上海)实业发展有限公司 | Preparation method of wild rice by soaking-free quick cooking |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150783A (en) * | 2011-02-24 | 2011-08-17 | 张震红 | Medical stone and buckwheat instant rice and preparation method thereof |
| CN103704578A (en) * | 2014-01-15 | 2014-04-09 | 昆明五谷王食品有限公司 | Tartary buckwheat full-nutrition rice and preparation method |
| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104957535A (en) * | 2015-06-12 | 2015-10-07 | 武威金谷香营养米业有限公司 | Nutrient tartary buckwheat rice and preparation method thereof |
-
2017
- 2017-06-09 CN CN201710432384.8A patent/CN107319331A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150783A (en) * | 2011-02-24 | 2011-08-17 | 张震红 | Medical stone and buckwheat instant rice and preparation method thereof |
| CN103704578A (en) * | 2014-01-15 | 2014-04-09 | 昆明五谷王食品有限公司 | Tartary buckwheat full-nutrition rice and preparation method |
| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104957535A (en) * | 2015-06-12 | 2015-10-07 | 武威金谷香营养米业有限公司 | Nutrient tartary buckwheat rice and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820374A (en) * | 2020-02-20 | 2020-10-27 | 乐世买(上海)实业发展有限公司 | Preparation method of wild rice by soaking-free quick cooking |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323342B (en) | A kind of nostoc nutrient powder, preparation method and application | |
| CN101036507A (en) | Method for producing peanut tofu pieces | |
| CN1875755A (en) | A germinated brown rice product and preparation method thereof | |
| CN104172353A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN110089574A (en) | A kind of preparation method and its prepared soya-bean milk, underflow and bean powder of the full beans bean powder containing peptide | |
| CN103918869A (en) | High-purity rice protein peptide and preparation method thereof | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| CN103783263B (en) | Folium cortex eucommiae and Ipomoea batatas mixed fermentation products and preparation method thereof | |
| CN103388016A (en) | Extraction method of Chinese yam small molecule peptides | |
| CN106937716A (en) | A kind of hawthorn beverage and preparation method thereof | |
| CN103891971A (en) | Fagopyrum tataricum tea and preparation method thereof | |
| CN100403942C (en) | Locust bean tea beverage and its preparing method | |
| CN105861263A (en) | Lemon and lotus stamen tea vinegar beverage and preparation method thereof | |
| CN103549260B (en) | Health care preservative rice cake capable of assisting to reduce blood glucose, and preparation method thereof | |
| CN107319331A (en) | The processing method that a kind of buckwheat bakees rice | |
| CN103960453A (en) | Preserved jackfruit and processing method thereof | |
| CN1296493C (en) | Active sweet tea sugar and production method thereof | |
| CN107095298A (en) | Invigorating spleen and reinforcing stomach food grains other than rice and wheat and preparation method thereof | |
| KR101681421B1 (en) | A method for producing vinegar of Moringa oleifera | |
| CN107164443A (en) | A kind of soya bean protein polypeptide and application | |
| KR102107520B1 (en) | Manufacturing method for sikhye using sorghum grain and Berchemia berchemifolia leaf | |
| CN110800835A (en) | Pyracantha fortuneana fruit tea and processing method thereof | |
| CN106912783A (en) | The oat flour powder and oat flour beverage of a kind of rushed food with Dietotherapy health | |
| CN105961938A (en) | Russula beverage and preparation method thereof | |
| KR20170006732A (en) | Moringa pepper paste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |
|
| RJ01 | Rejection of invention patent application after publication |