CN107432304A - The processing method of buckwheat potato cake - Google Patents
The processing method of buckwheat potato cake Download PDFInfo
- Publication number
- CN107432304A CN107432304A CN201610438978.5A CN201610438978A CN107432304A CN 107432304 A CN107432304 A CN 107432304A CN 201610438978 A CN201610438978 A CN 201610438978A CN 107432304 A CN107432304 A CN 107432304A
- Authority
- CN
- China
- Prior art keywords
- potato
- buckwheat
- cake
- powder
- bitter buckwheat
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The higher cake of nutritive value can be made and production efficiency and the processing method of the higher buckwheat potato cake of qualification rate the invention discloses a kind of.Fresh potato is carried out squeezing and handles to obtain potato fecula by the processing method, then buckwheat extrusion powder is mixed, Gluten, rutin powder, base-material is made in flour, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of buckwheat extrusion powder, the weak ductility of buckwheat extrusion powder is made up using the strong ductility of potato fecula, the situation generation for individually adding that potato full-powder or independent addition farina cause original flour characteristic to be changed in flour can be overcome, and using containing potato simultaneously in cake made from the processing method, buckwheat and rutin, considerably increase the nutritive value of cake, whole process is very easy to simultaneously, the production efficiency and qualification rate of cake can be greatly improved.It is adapted in field of food popularization and application.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of processing method of buckwheat potato cake.
Background technology
Buckwheat, scientific name hull buckwheat (Tartar, pronunciation d á d á, are the general designations to Chinese ancient northern ethnic group), alias
Buckwheat leaf seven, wild blue buckwheat, Wan Nianqiao, spinach wheat, black wheat, Hua Qiao.It is higher by much than the nutritive value that sweet tea buckwheat is buckwheat.It is particularly biological
The content of flavonoids is 13.5 times of buckwheat.Buckwheat -- seven major nutrient rolls into one completely, is not medicine, is not health products, is
Can but there are the healthy nutritive value of brilliance and outstanding dietotherapy effect when the food that meal is eaten.It does not belong to grass family, and belongs to knotweed
Section, polygonaceae is belonged to together with " fleece-flower root, rheum officinale " familiar to people etc., be typical case's embodiment of China's integration of drinking and medicinal herbs culture.Buckwheat quilt
It is described as " kings of five cereals ", three drop food (hypotensive, hypoglycemic, reducing blood lipid).Nutrition unique, comprehensively, abundant that buckwheat possesses into
Part, and medicinal characteristic is good, there is a variety of nutritions necessary to human body.Buckwheat has the effect of catharsis and toxin expelling, among the people to be also known as it
For " net intestines grass ".Buckwheat can be to make tea-drinking after frying, drink has auxiliary therapeutic action daily to the three high patients.
Buckwheat originates from Southwestern China portion, and it is habitually attributed to Cereal, wheat class, Gui little Zong by people for grain with purpose
Grain bean crop, actually buckwheat are the food sources for eating medicine dual-purpose.Chinese Scientists research is found：Buckwheat is strange in five cereals
Flower, there are very high edibility and medical care effect, be a kind of functional food ingredient of great exploitation potential.Edible buckwheat is straight
It is diuresis defaecation to see display effect.Detection data show that buckwheat has hypoglycemic, reducing blood lipid, urine glucose lowering, treats stomach disease and improve just
The diet therapy nutritional function of secret " it is logical that three drops one treat two ".
The buckwheat that in the market is much sold makes buckwheat tea more, but buckwheat tea passes through expanding treatment, or powder mostly
Reprocessed after broken, although appearance is preferable, the active ingredient of buckwheat can be destroyed.In addition, raw buckwheat needs to pass through suitably
Can just do tea-drinking use after baking and banking up with earth processing, but buckwheat to bake and bank up with earth technological requirement higher, it is easy to fried the duration and degree of heating that is fried, or frying
Less than destroying the effective ingredient of buckwheat, influence the leaching rate of mouthfeel and rutin.Protein, the fat of buckwheat are all higher than wheat
Flour and rice, protein are higher than corn flour.Vitamin B2 is higher than wheat flour, rice, is 4~24 times of corn flour.
Mineral nutrient element is also all higher than other grain kinds in various degree.Buckwheat also containing rice, face and other cereal without nutritional activities
The factor：Buckwheat flavone：Containing aldehydes matters such as rutin, Quercetin, double-colored element, camphane phenanthrene alcohol, there is softening blood vessel, improve microcirculation, clearly
Thermal detoxification, promoting blood circulation and removing blood stasis, hypoglycemic, glucose in urine, blood fat, strengthen insulin peripheral action.
Buckwheat sugar alcohol can degrade D-chiro-inositol in the presence of human body intestinal canal microorganism, improve the sensitiveness of insulin,
So as to reduce the blood glucose of animal and human body, blood lipid level.The cis cinnamic acid of 2,4-dihydroxy：Black is generated containing skin is suppressed
Plain material, senile plaque expelling and freckle can be prevented.Protein hinders enzyme：There is the proliferation function for hindering leukaemia.Anti- (slow) digestion
Starch plays the role of to prevent blood glucose from rising and lose weight soon.850 Yi nationality's polls are tabled look-up bright, eating 100 grams of buckwheat wheat flour daily can
Reduce cholesterol and low-density lipoprotein.62 Hans' patients with NIDDM drink 6 grams of buckwheat blood-sugar reducing teas per Tianchong, after 18 months
Reduce on an empty stomach with postprandial blood sugar positive effect, it is effective to account for 90.32% with effectively total.Constipation patient and ordinary people's edible buckwheat tea
7-10 days, easily go to toilet.
Buckwheat is the natural function food for integrating " nutrition, health care, medical treatment ".On buckwheat wheat diseases prevention in China's ancient books
The record cured the disease.《Qimin yaoshu》Have " intermittent headache fears cold person, using noodle soup and powder as cake, more makes net for catching birds or fish perspire, though many decades are also cured ".
《Figure is through book on Chinese herbal medicine》There is the record of " real stomach, benefiting energy ".《Herbal guiding principle wood》Have that " sending down abnormally ascending wide intestines mill is stagnant, the swollen wind pain of the heat that disappears, except white
The discussion of turbid stasis, spleen product diarrhea ".It is bitter in taste, flat, cold to record buckwheat wheat, has benefiting energy, continue spiritual, sharp knowledge, the wide intestines of sending down abnormally ascending
The effect of stomach invigorating.《The Illustrated Book on Plants》Claim buckwheat " performance disperse accumulations, custom exhale net intestines grass ".Buckwheat energy hypotensive, hypoglycemic, drop blood
Fat, improve the effect such as microcirculation, also known as " three drops " food.
One investigation of Public Health College, Harbin Medical Univ shows, the crowd in staple food buckwheat area, its blood sugar level
With crowd of the diabetes prevalence significantly lower than not edible buckwheat area.Wherein, resident's elevated blood glucose levels of staple food buckwheat are (i.e. high
In the blood sugar level of normal value) recall rate be 1.6%；Rather than the crowd of staple food buckwheat, the recall rate of hyperglycaemia is 7.33%,
The latter is higher than the former nearly 4 times.The regional diabetes prevalence of staple food buckwheat and not edible buckwheat also differs about 1 times, Qian Zhewei
1.88%, the latter 3.84%.This conclusion is prompted, and buckwheat is as the effectively reduction pathogenetic rain fed crops of glycosuria, it should more
On the dining table for appearing in common people more.
Zoopery shows that buckwheat flavone can make the triglyceride levels of hyperlipidemic mice and the courage of hyperlipemia rat
Sterol and triglyceride levels substantially reduce；But it does not reduce the hdl level of the two, therefore buckwheat flavone
With effect for reducing blood fat.Raw buckwheat needs just do tea-drinking use after appropriate baking and banking up with earth is processed in addition, but the baking of buckwheat
It is higher to train technological requirement, it is easy to fried it is fried, or the duration and degree of heating fried less than, destroy the effective ingredient of buckwheat, influence mouthfeel with
And the leaching rate of rutin.Because Quercetin being rich in buckwheat bioflavonoid etc. can reduce triglycerides and total courage is consolidated
Alcohol content, reduce atherosclerosis index.
The bioflavonoid main component being rich in buckwheat is rutin, also known as VP, its primary efficacy are softening blood vessels, are improved
Microcirculation, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, removing toxic substances and promoting tissue regeneration, QI invigorating are refreshed oneself, and play the role of hypoglycemic and glucose in urine.Dutch Michele
The male doctors of He Tuoge are determined to the content of bioflavonoid in 805 elderly men meals, as a result find, daily intake
The amount of bioflavonoid is not less than 30mg group, and 19mg group is not more than than daily intaking bioflavonoid amount, dies from coronary heart disease
Danger reduce 50%.Magnesium has well-tuned effect to cardiac activity, can make cardiac rhythm and heart conduction of putting forth energy slows down, increase
Myocardial blood supply amount, favourable diastole and rest.Content of magnesium in buckwheat wheat is more than 11 times of wheat flour.
There is buckwheat bioflavonoid many physiological functions, Quercetin and morin therein etc. can improve body
The contraction of vascular smooth muscle and diastolic function；Rutin has the function that to expand blood vessel, can maintain the resistance of capillary, reduce
Its permeability and fragility, promote hyperplasia and prevent the aggegation of haemocyte, also reducing blood lipid, coronary artery dilator, enhancing hat
Shape blood flow volume etc. acts on.Contained abundant vitamin plays the role of to reduce human body blood fat and cholesterol in buckwheat, is to control
Treat important auxiliary food (medicine) thing of hypertension and cardiovascular disease.Some micro- (such as magnesium, iron, copper, the potassium contained in buckwheat
Deng) there is protective effect for angiocarpy.
Research confirms that Quercetin that buckwheat bioflavonoid is rich in, morin, kaempferol have antibacterial and antiviral work
With.The clinical practice flavones, there is the peculiar curative effect of putrefaction-removing granulation-promoting, anti-inflammatory analgesic to ulcer caused by a variety of causes.
Free radical (free radical) be cause cancer, aging, cardiovascular and cerebrovascular degenerative disorders crime source.Because
Buckwheat flavone material is easily oxidized, and just makes it have the function of removing free radical.The molecule knot of buckwheat bioflavonoid composition
Structure meets effective phenolic hydroxyl group theory, has extremely strong radical scavenging activity, they have 5 hydroxyls, can sufficiently conduct
Hydrogen donor, make radical reduction, so as to play a part of removing free radical, reach health care, anticancer, the mesh of resisting cardiovascular disease
's.Liver protection effect buckwheat bioflavonoid is to acute, chronic hepatitis, hepatic sclerosis, fatty liver, and because galactosamine and CCl4 etc. draw
The toxic liver injury risen has the effect of certain.Research shows that buckwheat bioflavonoid is to liver MDA caused by CCl4
(MDA liver lipid peroxidations end-product) increasing for content has obvious inhibitory action；Hepatic injury can be mitigated to glutathione (GSH)
Consumption；Cyto-architectural integrality can be protected, prevents the lyoenzymes such as the transaminase in liver cell because being spilt from cell
And activity rise.The protect liver mechanism of buckwheat bioflavonoid is finally the effect of its anti-oxidant and Green Tea Extract.
Potato, belonging to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world,
It is only second to wheat and corn.Potato is also known as potato, potato, foreign sweet potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, rice
Paddy, sorghum simultaneously turn into five big crop of the world.
Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%,
Crude fibre 0.6~0.8%.Contained nutritional ingredient in 100g potatos：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus,
Iron 0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core
0.01~0.04mg of flavine, 0.4~1.1mg of niacin.
Potato tubers contains substantial amounts of starch.Starch is the main energy sources of food potato.General early seasonal strain horse
Bell potato contains 11%~14% starch, and mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is reachable
More than 25%.Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein nutritive value is high, and potato tubers contains
2% or so protein, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high,
Its quality is equivalent to the protein of egg, easily digestion, absorption, better than the protein of other crops.And the albumen of potato
Matter contains 18 kinds of amino acid, including the various essential amino acids that human body can not synthesize.The nutritive value of potato is spoken highly of, is
With its stem tuber contain the lysine of high-grade protein and essential amino acid, tryptophan, histidine, arginine, phenylalanine,
The presence of valine, leucine, isoleucine and methionine is undivided.Potato tubers contains multivitamin and inorganic
Salt.The effect that food potato is good for one's health with vitamin is undivided.Particularly vitamin C can prevent scurvy, thorn
Swash hematopoietic function etc., be no in the daily rice eaten, fine flour, and potato can provide substantial amounts of vitamin c.In stem tuber
Also containing vitamin A (carrotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (nicotinic acid), dimension life
Plain E (tocopherol), vitamin B3 (pantothenic acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., are good for human body
Health is all beneficial.In addition, inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc. in stem tuber, and the health to people and child
The indispensable element of growing.Containing abundant dietary fiber in potato tubers, and containing abundant sylvite, belong to alkali
Property food.There is data expression, its content and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, after food potato,
The time rested in enteron aisle much longer than rice, so having more satiety, while can also help to take away some greases and rubbish
Rubbish, there is certain catharsis and toxin expelling to act on.In addition, the stem tuber of potato also contains unexistent Hu trailing plants in cereal grain
Bu Su and ascorbic acid.From the point of view of nutritional point, it has the advantages of more than rice, flour, and it is largely hot to supply human body
Can, it can be described as " food perfect in every way ".People is enough to sustain life if only leaning on potato and whole milk and health.Because
The nutritional ingredient of potato is very comprehensive, and also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for trophic structure；And this
Just supplemented with whole milk.Potato tubers washiness, lean, unit volume heat are at a fairly low, the life of contained dimension
Plain C is 4 times of apple or so, and B family vitamin is 4 times of apple, and various mineral matters are several times to tens times of apple, horse
Bell potato is hypotensive food, and certain nutrition is more in meals or has lacked and can cause a disease.As a same reason, meals are adjusted, also can
" eating " falls corresponding disease.Potato has the effect of anti-aging, and it contains the B races such as abundant vitamin B1, B2, B6 and pantothenic acid dimension
Raw element and substantial amounts of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.
Potato is carbohydrate, but its content is only 1/4 or so of equivalent weight rice, and research shows, the shallow lake in potato
Powder is a kind of resistant starch, has the function that to reduce adipocyte.Potato is extraordinary hyperkalemia hyponatremia food, is well suited for water
Swollen type overweight people eats, and is enriched plus its potassium content, almost highest in vegetables, so also having the effect of thin leg.Thus
Understand, potato has very high nutritive value and medical value, and therefore, potato is fabricated to various productions extensively
Product.
Potato full-powder is one kind in dehydrated potato products, cleaned, remove the peel, choose using fresh potato as raw material
Select, cut into slices, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate, piece obtained by dehydrating consider to be worth doing shape or
Powdery product system is referred to as potato full-powder, and potato full-powder has cured in process, and therefore, potato full-powder has
Very strong glutinous viscosity, still, its corresponding ductility are poor, and a kind of Flour product is formed after potato full-powder is mixed with flour
Base-material, if the content of potato full-powder is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product
Processing characteristics, for example, poor in the cake bulkiness being fabricated to using the base-material, have a great impact to the mouthfeel of cake.
Farina is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, the work such as subpackage
Sequence processing forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, farina has extension well
Property, still, the glutinous viscosity of corresponding farina is poor, is not easy agglomerating, formation one after farina is mixed with flour
Kind Flour product base-material, if the content of farina is more than 25% in the base-material, it is difficult to tie up when making and curing Flour product
The original processing characteristics of flour are held, for example, during cake is made using the base-material, cake is difficult to be molded, it is difficult to process.
Cake is a kind of food.It is to be equipped with flour or ground rice, water, sugar, grease, egg, dairy products etc. for primary raw material respectively
Kind of auxiliary material, fillings and flavoring, are just made type, then through steaming, baking, frying, the mode such as frying and be processed into.Cake is numerous in variety, fancy
It is various to there are about kind more than 3000.Moon cake, cake, crisp short cakes with sesame etc. belong to cake.Cake contains " dessert " described in people's daily life
The meaning, therefore it with catering industry in millet cake snack some differences.Cake can not only be used for earlier, but also as refreshment, may be used also
To be used as snack during the feast.Millet cake in cake and catering industry can be described as of the same clan not of the same trade or business, and it is a kind of relatively independent
Foods processing technique, particularly suitable for mechanization and mass production.
Cake is classified by hot-working and cold working.Hot-working cake includes baking cake, friedcake, water loin chop
Select, ripe powder cake etc., baking cake is divided into：Crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin
Class, crisp pastry skin class, hard crisp skin class, fermentation class, baking cake class, roasting cake.Friedcake is divided into：Crisp skin class, water outermost layer of skin class, crisp pastry
Class, crisp layer class, water tone category, fermentation class, glutinous Ci classes.Water loin chop point is divided into：Cake steaming class, stamp cake class, tough cake class, steamed sponge cake class,
Steamed sponge cake class.Ripe powder cake is divided into：Heat adjusts soft cake class, stamp cake class, section cake class.
Cold working cake is divided into：The tough cake class of cool tone, cool tone steamed sponge cake class, cake, syrup class in frying, saqima class, its
He.
The processing technology of cake is as described below：Dough preparing → cut agent → shaping → baking → cooling → packaging → finished product；
(1) dough preparing；Sugar, ammonium hydrogen carbonate are put into dough mixing machine, add water to stir, then adds people's oil to continue to stir,
Finally plus people is pre-mixed uniform potato full-powder and flour, stirs.
(2) agent is cut；The dough modulated is cut into some rectangular bars, then is twisted into long round bar, by quantitatively cutting out face agent,
Every dose of about 45g, then sprinkles dry flour.
(3) it is molded；Face agent is put in people's mould by reality, then its surface is scabbled, is knocked out as green compact, between certain
Gauge is from being equably put into baking tray.
(4) toast；Baking tray is put in people's baking box or oven, 180-190 DEG C of baking temperature, baking time 10-l2min,
It is finished product after packaged by natural cooling or quenching after baking terminates.
Potato cake refers to, using flour as primary raw material, a certain amount of potato full-powder or potato be added in flour
Starch, facilitate flour-made food by dough preparing → cut agent → shaping → baking → cooling → packaging → finished product, at present, on horse
The processing method of bell sweet potato pastry has a lot, and the processing method of existing potato cake is mostly directly that potato full-powder is direct
It is processed after individually being mixed with flour, due to the characteristic of potato full-powder, the potato full-powder content added in flour is all
No more than 25%；Or individually mix farina with flour, due to the characteristic of farina, added in flour
Farina content is no more than 25%：Thus, utilize potato cake made of the processing method of existing potato cake
Potato content is not high in point, moreover, the content of the potato contained in potato cake is higher, is more difficult to tie up in processing
The original processing characteristics of flour are held, its processing characteristics is poor, causes the production efficiency of potato cake relatively low, product qualification rate
It is relatively low.
The content of the invention
Technical problem solved by the invention, which is to provide, a kind of can be made the higher cake of nutritive value and production efficiency
The processing method of the buckwheat potato cake higher with qualification rate.
Technical scheme is used by the present invention solves above-mentioned technical problem：The processing method of the buckwheat potato cake,
Comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is put into clear water and is smashed into pieces potato slurries, the potato and clear water
Weight ratio be 1：(0.2~0.5)；
C, pectase and sodium sulfite are added in the potato slurries that step B is obtained, is 45-55 DEG C, pH value in temperature
To be reacted under conditions of 3-4 1-2 hours, the weight ratio of the potato slurries and pectase is 1：(0.0001~0.0002),
The weight ratio of the potato slurries and pectase sodium sulphate is 1：(0.00015~0.00025)；
D, the potato slurries obtained by step C processing are subjected to separation of solid and liquid and obtain potato juice and potato granular
Precipitation, potato juice is heated to cooling after seething with excitement and obtains the potato liquid；
E, crushing obtains potato fecula after potato granular being precipitated low temperature drying or dried；
F, prepare base-material, the base-material by Gluten, rutin powder, flour, buckwheat extrusion powder, obtained by step E
Potato fecula mixes, and the weight proportion of each component is as follows：Buckwheat extrusion powder and the total content of potato fecula are
The ratio of 30%-60%, the buckwheat extrusion powder and potato fecula is 1：(2.8~3.8), rutin powder 0-5%, glutelin
Powder 0-2%；
G, dough is prepared, base-material made from step F is added to appropriate additive, water is added after mixing or is added by step B
Obtained potato liquid agitation obtains dough；
H, cake is conventionally made in the obtained doughs of step G.
It is further that the rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C
When.
It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C
Processing.
It is further that in step s3, the alkaline solution is limewash.
It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave
Rate is 100Hz.
It is further the potato and clear water or the weight ratio preferably 1 of bitter buckwheat leaching liquor：0.3.
It is further that in step C, the reaction temperature of the pectase is 50 DEG C, pH value 3.5, the reaction time 2
Hour, the weight ratio of the potato slurries and pectase is 1：0.00015.
Beneficial effects of the present invention：The processing method of buckwheat potato cake of the present invention enters fresh potato
Row squeezing is handled, be not only able to obtain nutritive value higher potato juice potato granular can also be precipitated low temperature drying or
Crushed after drying and obtain potato fecula, then with obtained potato fecula mixing buckwheat extrusion powder, Gluten, rutin
Base-material is made in powder, flour, makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of buckwheat extrusion powder, utilizes Ma Ling
The strong ductility of potato fecula makes up the weak ductility of buckwheat extrusion powder, and the two makes up mutually interaction, can overcome list
Potato full-powder is solely added in flour or individually adds the situation hair that farina causes original flour characteristic to be changed
It is raw, using potato and buckwheat is contained in cake made from the processing method simultaneously, the nutritive value of cake is considerably increased, then
Person is utilized in cake made from the processing method containing the higher rutin of content, considerably increases the nutritive value of cake, simultaneously
The processing method of the buckwheat potato cake in process, due to the processing characteristics phase of the processing characteristics and flour of base-material
Closely, be not in that the more high more unmanageable situation of potato and buckwheat content occurs, whole process is very easy to, Ke Yi great
The big production efficiency for improving cake, while the qualification rate of cake is also higher, while potato liquid is added when dough is made
Body, the potato content in cake is further increased, further increase the nutritive value of cake.
Embodiment
The processing method of the buckwheat potato cake, comprises the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is put into clear water and is smashed into pieces potato slurries, the potato and clear water
Weight ratio be 1：(0.2~0.5)；
C, pectase and sodium sulfite are added in the potato slurries that step B is obtained, is 45-55 DEG C, pH value in temperature
To be reacted under conditions of 3-4 1-2 hours, the weight ratio of the potato slurries and pectase is 1：(0.0001~0.0002),
The weight ratio of the potato slurries and pectase sodium sulphate is 1：(0.00015~0.00025)；
D, the potato slurries obtained by step C processing are subjected to separation of solid and liquid and obtain potato juice and potato granular
Precipitation, potato juice is heated to cooling after seething with excitement and obtains the potato liquid；
E, crushing obtains potato fecula after potato granular being precipitated low temperature drying or dried；
F, prepare base-material, the base-material by Gluten, rutin powder, flour, buckwheat extrusion powder, obtained by step E
Potato fecula mixes, and the weight proportion of each component is as follows：Buckwheat extrusion powder and the total content of potato fecula are
The ratio of 30%-60%, the buckwheat extrusion powder and potato fecula is 1：(2.8~3.8), rutin powder 0-5%, glutelin
Powder 0-2%；
G, dough is prepared, base-material made from step F is added to appropriate additive, water is added after mixing or is added by step B
Obtained potato liquid agitation obtains dough；
H, cake is conventionally made in the obtained doughs of step G.
Fresh potato is carried out squeezing processing by the processing method of buckwheat potato cake of the present invention, not only can
Access nutritive value higher potato juice potato granular can also be precipitated to low temperature drying or crushed after drying and obtain horse
Bell potato fecula, base-material then is made with obtained potato fecula mixing buckwheat extrusion powder, Gluten, rutin powder, flour,
The soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of buckwheat extrusion powder, utilizes the strong ductility of potato fecula
The weak ductility of buckwheat extrusion powder is made up, the two makes up mutually interaction, can overcome and horse is individually added in flour
The full powder of bell potato or the situation that individually addition farina causes original flour characteristic to be changed occur, and utilize the processing method
Contain potato and buckwheat in obtained cake simultaneously, considerably increase the nutritive value of cake, furthermore utilize the processing method
Containing the rutin that content is higher in obtained cake, the nutritive value of cake, while the buckwheat potato cake are considerably increased
Processing method in process, be not in potato because the processing characteristics of base-material and the processing characteristics of flour are close
Occur with the more high more unmanageable situation of buckwheat content, whole process is very easy to, and can greatly improve the production of cake
Efficiency, while the qualification rate of cake is also higher, while potato liquid is added when dough is made, further increase cake
Potato content in point, further increase the nutritive value of cake.Further, since in advance using pectase by potato
The pectin degrading contained so that the moisture contained in pectin is precipitated, so after separation of solid and liquid, in potato granular precipitation
Water content just substantially reduce, potato granular precipitation time for wanting of baking needed can be greatly reduced, realize energy-saving and emission-reduction.
In stepb, it is to make its broken when smashing potato to pieces the potato for cleaning peeling to be put into clear water
Powder more fully, the amount of clear water can not be too many, excessively can cause unnecessary trouble to the process of smashing to pieces of potato, it is very few again
It can not crush potato thorough, it is generally the case that the potato and clear water or the weight ratio preferably 1 of bitter buckwheat leaching liquor：
0.3。
In order to improve the degradation effect of pectase, in step C, the reaction temperature of the pectase is 50 DEG C, pH value is
3.5, the reaction time is 2 hours.It is further that in step C, the weight ratio of the potato slurries and pectase is 1：
0.00015。
Embodiment
By buckwheat extrusion powder, potato fecula, Gluten, rutin powder, flour content according to the ratio described in table 1 below
Processing characteristics situation after example mixing when making cake, table 2 are potato full-powder individually to be added in flour and individually in face
The control group experimental result of farina is added in powder：
Table 1
Table 2
From table 2 it is known that individually the potato full-powder of addition 25% or individually adding 25% in flour in flour
Farina can all cause the situation that original flour characteristic is changed to occur, can not be given birth to according to cake conventional processing equipment
The original product of output, when making cake, processing characteristics are also deteriorated.Can be with when the potato full-powder of addition 15% in flour
Shaping, toughness becomes strong compared with conventional flour and face are molded, and ductility dies down；.15% potato is individually added in flour
It can be molded during starch, toughness is died down compared with conventional flour and face are molded, and deformation rate is increased slightly.Only when being added in flour
10% potato full-powder or individually in flour addition 10% farina when, make cure Flour product when, it adds
Work characteristic is just close to the original processing characteristics of flour.
As it can be seen from table 1 when the total content of buckwheat extrusion powder and potato fecula is 30%-60%, Gluten
Content be 0.6%, when the content of rutin powder is 4.4%, surplus is flour, in the process of cake, its processing characteristics
It is all little with the processing characteristics difference of flour.
From embodiment 1 to embodiment 12 it is known that being determined in buckwheat extrusion powder and the total content of potato fecula
In the case of, its processing characteristics illustrates to obtain by adjusting the ratio of buckwheat extrusion powder and potato fecula and flour
Base-material similar in processing characteristics, so as to go to process the cake of high content potato according to conventional cake production technology.
The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%,
0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2%, add paddy
The purpose of protein powder is in order to strengthen the toughness of potato cake, so that the potato cake finally produced has preferable strength
Road, the mouthfeel of food is lifted, the content of Gluten is preferably 0.6%.
Rutin powder is added primarily to improving the nutritive value of cake, rutin category vitamin drug, there is reduction blood capillary
Pipe permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；Diabetes
Retinal hemorrhage and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes the main original of Troxerutin
Material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.Rutin powder
Addition can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%,
1.1%th, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the content of rutin powder is higher
It is better, but in order to control cake cost, the addition of the rutin powder is preferably 4.4%, can not also add rutin
Powder.
The buckwheat extrusion powder obtains with the following method：Reach the water content of buckwheat buckwheat addition clear water
To 15%-25%, the buckwheat that water content is 15%-25% is then obtained into buckwheat extrusion by way of extrusion
Powder, the above method is simple to operate, and processing cost is low.
The rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain
In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed
Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed
Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to
It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat
Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment
Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye
Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up
Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water
Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship
Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time
Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin
Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency
With yield.
In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused
Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C
Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water
Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce
Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made
Limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C
Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：
Table 3
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss
Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：
Table 4
From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching
The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching
The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition
Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction
Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent,
In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures
Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract
Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group
Show：
Table 5
As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature,
Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With
The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously
The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80
℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is
Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent
The time for stating ultrasonic constant-temperature extraction is preferably 20min.
In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.
In the process of cake, the additive can be sugar, grease, egg, milk powder, salt, spice, filling
Material, essence, sodium acid carbonate and ammonium hydrogen carbonate etc..
Claims (10)
1. the processing method of buckwheat potato cake, it is characterised in that comprise the following steps：
A, choose fresh potato and cleaned, peeling processing；
B, the potato for cleaning peeling is put into clear water and is smashed into pieces potato slurries, the weight of the potato and clear water
Amount is than being 1：(0.2~0.5)；
C, pectase and sodium sulfite are added in the potato slurries that step B is obtained, temperature be 45-55 DEG C, pH value 3-4
Under conditions of react 1-2 hours, the weight ratios of the potato slurries and pectase is 1：(0.0001~0.0002), the horse
The weight ratio of bell potato slurries and pectase sodium sulphate is 1：(0.00015~0.00025)；
D, the potato slurries progress separation of solid and liquid obtained by step C processing is obtained into potato juice to sink with potato granular
Form sediment, potato juice is heated into cooling after seething with excitement obtains the potato liquid；
E, crushing obtains potato fecula after potato granular being precipitated low temperature drying or dried；
F, base-material is prepared, the base-material is by Gluten, rutin powder, flour, buckwheat extrusion powder, the Ma Ling obtained by step E
Potato fecula mixes, and the weight proportion of each component is as follows：Buckwheat extrusion powder and the total content of potato fecula are 30%-
60%, the ratio of the buckwheat extrusion powder and potato fecula is 1：(2.8~3.8), rutin powder 0-5%, Gluten 0-
2%；
G, dough is prepared, base-material made from step F is added to appropriate additive, adds water or addition to be obtained by step B after mixing
Potato liquid agitation obtain dough；
H, cake is conventionally made in the obtained doughs of step G.
2. the processing method of buckwheat potato cake according to claim 1, it is characterised in that：The rutin powder is using such as
Lower method obtains, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat
Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying
Between be 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution
Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring
Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction
Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；
S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted
Processing is dried in bitter buckwheat seed afterwards；
S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained
Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
3. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s 2, will be clear
The bitter buckwheat seed of wash clean is put into clear water, is soaked 24 hours at 37 DEG C.
4. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s 2, will drip
The bitter buckwheat seed of solid carbon dioxide point carries out drying and processing in the environment that temperature is 105 DEG C.
5. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s3, it is described
Alkaline solution is limewash.
6. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s3, it is described
The weight of bitter buckwheat seed and alkaline solution ratio is 1：10.
7. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s3, it is described
The temperature of ultrasonic constant-temperature extraction is 80 DEG C.
8. the processing method of buckwheat potato cake according to claim 2, it is characterised in that：In step s3, it is described
The time of ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
9. the processing method of buckwheat potato cake according to claim 1, it is characterised in that：The potato and clear water
Or the weight ratio preferably 1 of bitter buckwheat leaching liquor：0.3.
10. the processing method of buckwheat potato cake according to claim 1, it is characterised in that：It is described in step C
The reaction temperature of pectase is 50 DEG C, pH value 3.5, and the reaction time is 2 hours, the weight of the potato slurries and pectase
Than for 1：0.00015.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610438978.5A CN107432304A (en) | 2016-06-16 | 2016-06-16 | The processing method of buckwheat potato cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610438978.5A CN107432304A (en) | 2016-06-16 | 2016-06-16 | The processing method of buckwheat potato cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107432304A true CN107432304A (en) | 2017-12-05 |
Family
ID=60458749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610438978.5A Pending CN107432304A (en) | 2016-06-16 | 2016-06-16 | The processing method of buckwheat potato cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107432304A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122525A (en) * | 2018-02-09 | 2019-08-16 | 中国农业机械化科学研究院 | The health bread and preparation method thereof of fresh potato potato slurry addition |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1410423A (en) * | 2001-09-28 | 2003-04-16 | 张杰克 | Technical method of extracting rutin |
| CN101081859A (en) * | 2006-06-02 | 2007-12-05 | 天津市汉沽区福祥肥料加工厂 | Rutin extraction method |
| CN102077849A (en) * | 2010-12-07 | 2011-06-01 | 江南大学 | Method for regulating energy slow release property of grain food |
| CN102150796A (en) * | 2011-02-22 | 2011-08-17 | 广州市华侨糖厂 | Method for producing potato flake with high dietary fiber content |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN102731593A (en) * | 2011-04-02 | 2012-10-17 | 中国科学院兰州化学物理研究所 | Method for extracting rutin from tartary buckwheat |
| CN103749627A (en) * | 2013-12-31 | 2014-04-30 | 李秀朋 | Potato cheese biscuit and producing method thereof |
| LT2014050A (en) * | 2014-03-24 | 2014-11-25 | Evelina VAITŪNAITYTĖ | Baked products without gluten and method of their production |
| US20160037785A1 (en) * | 2013-03-14 | 2016-02-11 | Empire Technology Development Llc | Coffee cherry food products and methods for their preparation |
-
2016
- 2016-06-16 CN CN201610438978.5A patent/CN107432304A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1410423A (en) * | 2001-09-28 | 2003-04-16 | 张杰克 | Technical method of extracting rutin |
| CN101081859A (en) * | 2006-06-02 | 2007-12-05 | 天津市汉沽区福祥肥料加工厂 | Rutin extraction method |
| CN102077849A (en) * | 2010-12-07 | 2011-06-01 | 江南大学 | Method for regulating energy slow release property of grain food |
| CN102150796A (en) * | 2011-02-22 | 2011-08-17 | 广州市华侨糖厂 | Method for producing potato flake with high dietary fiber content |
| CN102731593A (en) * | 2011-04-02 | 2012-10-17 | 中国科学院兰州化学物理研究所 | Method for extracting rutin from tartary buckwheat |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| US20160037785A1 (en) * | 2013-03-14 | 2016-02-11 | Empire Technology Development Llc | Coffee cherry food products and methods for their preparation |
| CN103749627A (en) * | 2013-12-31 | 2014-04-30 | 李秀朋 | Potato cheese biscuit and producing method thereof |
| LT2014050A (en) * | 2014-03-24 | 2014-11-25 | Evelina VAITŪNAITYTĖ | Baked products without gluten and method of their production |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122525A (en) * | 2018-02-09 | 2019-08-16 | 中国农业机械化科学研究院 | The health bread and preparation method thereof of fresh potato potato slurry addition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104041799A (en) | Bamboo sprout chili sauce and preparation method thereof | |
| CN105851165A (en) | Healthcare Cantonese type five nut and roast pork mooncake and preparation method thereof | |
| CN106942607A (en) | It is a kind of for relax bowel composition, dietotherapy slug containing it and preparation method thereof | |
| CN106722092A (en) | A kind of health nutritious noodle and preparation method thereof | |
| CN107509938A (en) | The processing method of buckwheat potato noodles | |
| CN106560047A (en) | Preparation process for extrusion-molded Tartary buckwheat tea | |
| CN107156658A (en) | A kind of nutrition and health care corn puffed rice and preparation method thereof | |
| CN107509954A (en) | The processing method of buckwheat potato quality control of fried instant food | |
| CN106071681A (en) | A kind of processing method of Radix Et Rhizoma Fagopyri Tatarici powder | |
| CN107509763A (en) | Utilize the method for buckwheat process cake | |
| CN107509848A (en) | A kind of preparation method of saqima made of buckwheat flour | |
| KR20110040568A (en) | Method for processing a health aid foods use horse bone | |
| CN107432304A (en) | The processing method of buckwheat potato cake | |
| CN107509764A (en) | The processing method of buckwheat potato biscuit | |
| CN107509942A (en) | Buckwheat potato pasta and the processing method for being molded rice | |
| CN107509955A (en) | A kind of preparation method of potato bitter buckwheat shaping rice | |
| CN107509943A (en) | Quality control of fried instant food preparation technology based on buckwheat | |
| CN106072182A (en) | A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici potato fruit dried object mixing buccal tablet | |
| CN107509956A (en) | Buckwheat is molded rice process | |
| CN1635103A (en) | Nourishing and health care vinegar and method for making same | |
| CN100451096C (en) | Nutritious health-care vinegar and method for making same | |
| CN107509847A (en) | The processing method of buckwheat potato saqima | |
| KR20200038821A (en) | Beverage Containing Onion And Grain | |
| CN106213380A (en) | A kind of compound nectar and preparation method thereof | |
| CN107509837A (en) | A kind of preparation method of potato bitter buckwheat shaped tea |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171205 |