CN107509954A - The processing method of buckwheat potato quality control of fried instant food - Google Patents

Abstract

The invention discloses a processing method of buckwheat and potato fried instant food capable of preparing fried instant food with high nutritional value and high production efficiency and qualified rate. In this processing method, fresh potatoes are squeezed to obtain raw potato flour, and then the base material is prepared by mixing buckwheat extruded powder, gluten powder, rutin powder, and flour, and the strong viscosity of buckwheat extruded powder is used to make up for raw potato powder. The soft and sticky nature of the flour, using the strong ductility of potato flour to make up for the weak ductility of buckwheat extruded powder, can overcome the situation that the original flour characteristics are changed by adding potato flour or potato starch alone to the flour Moreover, the fried instant food prepared by this processing method contains potato, buckwheat and rutin, which greatly increases the nutritional value of the fried instant food. Production efficiency and pass rate. It is suitable for promotion and application in the food field.

Description

Processing method of buckwheat potato fried instant food

technical field

The invention relates to the field of food, in particular to a processing method of buckwheat potato fried instant food.

Background technique

Buckwheat, the scientific name is Tatar buckwheat (Tatar, pronounced dádá, is the collective name for the ancient northern minorities in China), also known as Buckwheat Leaf Seven, Yelanqiao, Wannianqiao, Spinama, Wumai, Huaqiao. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In particular, the content of bioflavonoids is 13.5 times that of buckwheat. Buckwheat -- the seven major nutrients are completely integrated into one body. It is not a medicine or a health product, but a food that can be eaten as a meal, but it has excellent nutritional and health care values and extraordinary therapeutic effects. It does not belong to Poaceae, but belongs to Polygonaceae, which belongs to Polygonaceae with familiar "polygonum multiflorum and rhubarb". It is a typical embodiment of the culture of homology of medicine and food in my country. Buckwheat is known as the "King of the Five Grains", and it is a three-lowering food (lowering blood pressure, lowering blood sugar, and lowering blood fat). Buckwheat has unique, comprehensive and rich nutrients, and has good medicinal properties, and has various nutrients necessary for the human body. Buckwheat has the effect of laxative and detoxification, and it is also called "intestinal cleansing grass" among the people. Buckwheat can also be roasted and made into tea, drinking it every day has an auxiliary therapeutic effect on patients with three highs.

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

A lot of buckwheat sold in the market is mostly made into buckwheat tea, but most of the buckwheat tea is puffed or crushed before processing. Although it looks good, it will destroy the active ingredients of buckwheat. In addition, raw buckwheat needs to be roasted and processed properly before it can be used as tea. However, the roasting process of buckwheat is relatively high, and it is easy to over-fry it, or the heat is not enough, which will destroy the active ingredients of buckwheat and affect the quality of tea. Taste and exudation rate of rutin. The protein and fat of buckwheat are higher than those of wheat flour and rice, and the protein is higher than that of corn flour. Vitamin B2 is higher than that of wheat flour and rice, and 4 to 24 times that of corn flour. Mineral nutrients are also higher than other grains to varying degrees. Buckwheat also contains nutritionally active factors that rice, flour and other grains do not have: buckwheat flavonoids: containing phenolic substances such as rutin, quercetin, bipigment, and camphenyl alcohol, which can soften blood vessels, improve microcirculation, clear away heat and detoxify, and activate blood circulation Blood stasis, hypoglycemia, urine sugar, blood lipids, and strengthen the peripheral action of insulin.

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

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

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

Animal experiments show that buckwheat flavonoids can significantly reduce the triglyceride levels of hyperlipidemia mice and the cholesterol and triglyceride levels of hyperlipidemia rats; but it does not reduce the high-density lipoprotein levels of the two, so buckwheat flavonoids It has hypolipidemic effect. In addition, raw buckwheat needs to be roasted and processed properly before it can be used as tea. However, the baking process of buckwheat is relatively high, and it is easy to over-fry it, or the frying temperature is not enough, which will destroy the active ingredients of buckwheat and affect the taste. And the exudation rate of rutin. This is because quercetin, which is rich in buckwheat bioflavonoids, can reduce triglycerides and total cholesterol, and reduce atherosclerosis index.

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

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

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

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

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

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

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

Potato powder is a kind of dehydrated potato products. It is made from fresh potatoes, which are dehydrated and dried after cleaning, peeling, selection, slicing, rinsing, precooking, cooling, steaming, mashing and other processes. Granular, flaky or powdery products are collectively referred to as whole potato flour. The whole potato flour has been ripened during processing. Therefore, the whole potato flour has strong stickiness, but its ductility is relatively poor. Potato flour is mixed with flour to form a base material for flour products. If the content of potato flour exceeds 25% in the base material, it will be difficult to maintain the original processing characteristics of flour when making cooked flour products. For example, when using the base material The deep-fried instant food made of raw materials has poor bulkiness, which has a great influence on the mouthfeel of the fried instant food.

Potato starch is made from fresh potatoes through raw material cleaning, crushing, filtering, dehydration, drying, subpackaging and other processes. It has the characteristics of white and crystal clear, fine texture and high viscosity. Therefore, potato starch has good ductility. However, the corresponding potato starch has poor viscosity and is not easy to form agglomerates. After mixing potato starch with flour, a kind of noodle product base material is formed. If the content of potato starch in the base material exceeds 25%, when making mature noodle products When it is difficult to maintain the original processing characteristics of flour, for example, in the process of using the base material to make fried instant food, fried instant food is difficult to form and difficult to process.

Fried food is one of the traditional foods in our country, whether it is fried dough twist, fried spring rolls, croquettes during the New Year, or fried dough sticks, oil cakes, noodle nests eaten for breakfast every day; French fries in foreign fast food that children like to eat Fried bread, fried bread, and fried potato chips, fried biscuits, etc. in snacks are all fried foods. Fried food is loved by many adults and children because of its crispy taste, tangy aroma, and ability to increase appetite.

Potato fried convenience food refers to flour as the main raw material, adding a certain amount of potato flour or potato starch to the flour, after material selection→ingredients→mixing→stirring→molding→cooking→frying→cooling→packaging→finished product, At present, there are a lot of processing methods about potato fried instant food, and the processing method of existing potato fried instant food mostly is to directly process after directly mixing potato whole powder directly with flour separately, because the characteristic of potato whole powder, in flour The content of potato starch added in the flour does not exceed 25%; or the potato starch is mixed with the flour separately. Due to the characteristics of the potato starch, the content of the potato starch added in the flour does not exceed 25%. Therefore, using the existing potato oil The potato content in the potato fried instant food made by the processing method of fried instant food is not high, and the higher the potato content contained in the potato fried instant food, the more difficult it is to maintain the original processing characteristics of flour during processing. Its processing characteristics are poor, resulting in low production efficiency of potato fried instant food and low product qualification rate.

Contents of the invention

The technical problem to be solved by the invention is to provide a processing method of buckwheat and potato fried instant food capable of producing fried instant food with high nutritional value and high production efficiency and qualified rate.

The technical solution adopted by the present invention to solve the problems of the technologies described above is: the processing method of the buckwheat potato fried instant food, comprising the following steps:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5);

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

D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid;

E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch;

F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (1.8-4.8), rutin powder 0-5%, gluten powder 0-2%;

G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough;

H, the dough that step G obtains is made fried instant food according to conventional method.

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

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

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

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

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

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

Further, in step S2, put the cleaned tartary buckwheat seeds into clean water, and soak at 37° C. for 24 hours.

Further, in step S2, the tartary buckwheat seeds drained of water are dried in an environment with a temperature of 105°C.

Further, in step S3, the alkaline solution is lime water.

Further, in step S3, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1:10.

Further, in step S3, the temperature of the ultrasonic constant temperature leaching is 80°C.

Further, in step S3, the time of the ultrasonic constant temperature leaching is 20 minutes, and the frequency of the ultrasonic is 100 Hz.

Further, the weight ratio of the potato to water or tartary buckwheat extract is preferably 1:0.3.

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

Beneficial effects of the present invention: the processing method of buckwheat potato fried instant food according to the present invention squeezes fresh potatoes, not only can obtain potato juice with high nutritional value, but also can dry or sun-dry the precipitated potato particles at low temperature Finally, the potato flour is obtained by crushing, and then the obtained potato flour is mixed with buckwheat extruded powder, gluten powder, rutin powder, and flour to make a base material, and the strong viscosity of the buckwheat extruded powder is used to make up for the potato flour. Soft and sticky, using the strong ductility of potato flour to compensate for the weak ductility of buckwheat extruded powder, the two complement each other and interact, which can overcome the original flour caused by adding potato flour or potato starch alone. The characteristics are changed, and the fried instant food made by this processing method contains potatoes and buckwheat at the same time, which greatly increases the nutritional value of the fried instant food. Containing higher content of rutin greatly increases the nutritional value of fried instant food, and at the same time, the processing method of the buckwheat potato fried instant food will not The higher the content of potatoes and buckwheat, the more difficult it is to process. The whole process is very easy, which can greatly improve the production efficiency of fried instant food. At the same time, the qualified rate of fried instant food is also high. At the same time, when making dough, add The potato liquid further increases the potato content in the fried instant food and further improves the nutritional value of the fried instant food.

detailed description

The processing method of the buckwheat potato fried instant food comprises the following steps:

A, select fresh potatoes and clean and peel them;

B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5);

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

D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid;

E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch;

F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (1.8-4.8), rutin powder 0-5%, gluten powder 0-2%;

G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough;

H, the dough that step G obtains is made fried instant food according to conventional method.

The processing method of buckwheat potato fried instant food according to the present invention squeezes fresh potatoes, not only can obtain potato juice with high nutritional value, but also can dry or dry the potato granules at low temperature and pulverize them to obtain potato starch , and then use the obtained potato flour to mix buckwheat extruded powder, gluten powder, rutin powder, and flour to prepare the base material, and use the strong stickiness of buckwheat extruded powder to make up for the softness and stickiness of potato flour. The strong ductility of raw flour makes up for the weak ductility of buckwheat extruded powder. The two complement each other and can overcome the situation that the original flour characteristics are changed by adding potato flour or potato starch alone to the flour. , the fried instant food prepared by this processing method contains potatoes and buckwheat at the same time, which greatly increases the nutritional value of the fried instant food, and the fried instant food prepared by this processing method contains a higher content of Ding, greatly increased the nutritional value of fried instant food, and at the same time, in the processing method of the buckwheat potato fried instant food, because the processing characteristics of the base material are similar to those of flour, there will be no more potato and buckwheat content. The higher the higher the difficulty of processing, the whole processing process is very easy, which can greatly improve the production efficiency of fried instant food, and the qualified rate of fried instant food is also higher. At the same time, adding potato liquid when making dough further improves The potato content in the fried instant food further improves the nutritional value of the fried instant food. In addition, due to the use of pectinase to degrade the pectin contained in the potato in advance, the water contained in the pectin is separated out, so that after solid-liquid separation, the water content in the potato particle precipitation is greatly reduced, which can greatly reduce the potato particle size. The time required for precipitation and drying can realize energy saving and emission reduction.

In step B, the purpose of putting the cleaned and peeled potatoes into clear water is to make the powder more fully when mashing the potatoes. If the amount is too small, the potato cannot be completely crushed. Usually, the weight ratio of the potato to water or tartary buckwheat extract is preferably 1:0.3.

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

Example

The content of buckwheat extruded puffed powder, potato starch, gluten powder, rutin powder, and flour are mixed according to the ratio described in Table 1 below, and the processing characteristics when making fried instant food are mixed. The experimental results of the control group of adding potato starch and adding potato starch in flour alone:

Table 1

Table 2

As can be seen from Table 2, adding 25% potato whole flour or adding 25% potato starch to flour alone will cause the original flour characteristics to be changed, and it cannot be processed according to the conventional fried instant food The equipment produced the original product, and the processing characteristics also deteriorated when making fried convenience foods. When 15% whole potato flour is added to the flour, it can be molded. Compared with conventional flour and dough molding, the toughness becomes stronger and the ductility becomes weaker. When 15% potato starch is added to the flour alone, it can be formed when kneading. Compared with conventional flour and kneading, the toughness becomes weaker and the deformation rate increases slightly. Only when 10% whole potato flour is added to the flour or 10% potato starch is added to the flour alone, the processing characteristics of cooked flour products are close to the original processing characteristics of flour.

As can be seen from Table 1, when the total content of buckwheat extruded powder and potato powder is 30%-60%, the content of gluten powder is 0.6%, the content of rutin powder is 4.4%, and the balance is flour. , in the processing of fried instant food, its processing characteristics are not much different from those of flour.

From Example 1 to Example 16, it can be known that under the condition that the total content of buckwheat extruded powder and potato flour is determined, its processing characteristics illustrate that by adjusting the ratio of buckwheat extruded powder and potato flour, the same The base material with similar flour processing characteristics, so that the fried instant food with high potato content can be processed according to the conventional fried instant food production process.

The content of the gluten powder is added according to the actual situation, can add 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2% , 1.3%, 1.4%, 1.5%, 2%, the purpose of adding gluten powder is to enhance the toughness of potato fried instant food, so that the final fried potato instant food has better strength and improve food quality. The mouthfeel of mouthfeel, the content of gluten powder is preferably 0.6%.

Adding rutin powder is mainly to improve the nutritional value of fried convenience food. Rutin is a vitamin drug that can reduce the permeability and fragility of capillaries, and maintain and restore the normal elasticity of capillaries. It is used to prevent and treat hypertensive cerebral hemorrhage; diabetic retinal hemorrhage and hemorrhagic purpura, etc. It is also used as food antioxidant and pigment. Rutin is also the main raw material for the synthesis of troxerutin. Troxerutin is a cardiovascular and cerebrovascular medicine, which can effectively inhibit the aggregation of platelets and prevent thrombosis. The amount of rutin powder added can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the higher the content of rutin powder, the better, but in order to control the cost of fried instant food, the addition of said rutin powder is preferably 4.4% is enough, and rutin powder can also not be added.

The buckwheat extruded powder is obtained by the following method: adding buckwheat flour to clear water so that the water content of the buckwheat flour reaches 15%-25%, and then obtaining the buckwheat flour with a water content of 15%-25% by extrusion The buckwheat extruded puffed powder has the advantages of simple operation and low processing cost.

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

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

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

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

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

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

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

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

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

table 3

Amount of lime water added Ultrasonic extraction time Extraction rate of rutin (%) Experimental group 1 500g 10min 15.2 Experimental group 2 500g 20min 24.1 Experimental group 3 500g 30min 24.7 Experimental group 4 500g 40min 24.8 Experimental group 5 1000g 10min 27.6 Experimental group 6 1000g 20min 36.9 Experimental group 7 1000g 30min 37.9 Experimental group 8 1000g 40min 38.3 Experimental group 9 1500g 10min 33.8 Experimental group 10 1500g 20min 38.7 Experimental group 11 1500g 30min 39.3 Experimental group 12 1500g 40min 39.5 Experimental group 13 2000g 10min 34.7 Experimental group 14 2000g 20min 39.1 Experimental group 15 2000g 30min 39.3 Experimental group 16 2000g 40min 39.5

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

Table 4

Amount of lime water added Extraction temperature Extraction rate of rutin (%) Experimental group 1 500g 60℃ 4.3 Experimental group 2 500g 70°C 13.7 Experimental group 3 500g 80°C 24.2 Experimental group 4 500g 90°C 24.7 Experimental group 5 1000g 60℃ 8.3 Experimental group 6 1000g 70°C 21.9 Experimental group 7 1000g 80°C 35.9 Experimental group 8 1000g 90°C 36.3 Experimental group 9 1500g 60℃ 9.8 Experimental group 10 1500g 70°C 23.7 Experimental group 11 1500g 80°C 37.3 Experimental group 12 1500g 90°C 38.5 Experimental group 13 2000g 60℃ 11.7 Experimental group 14 2000g 70°C 26.1 Experimental group 15 2000g 80°C 39.7 Experimental group 16 2000g 90°C 40.5

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

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

table 5

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

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

During the processing of fried instant food, the additives can be sugar, grease, eggs, milk powder, salt, spices, fillings, flavors, sodium bicarbonate and ammonium bicarbonate and the like.

Claims (10)

1. the processing method of buckwheat potato fried instant food is characterized in that comprising the following steps: A, select fresh potatoes and clean and peel them; B. Putting the cleaned and peeled potatoes into clear water and mashing them into potato slurry, the weight ratio of the potatoes to clear water is 1: (0.2～0.5); C. Add pectinase and sodium sulfite to the potato slurry obtained in step B, and react for 1-2 hours at a temperature of 45-55° C. and a pH value of 3-4. The weight of the potato slurry and pectinase The ratio is 1:(0.0001～0.0002), and the weight ratio of the potato slurry to pectinase sodium sulfate is 1:(0.00015～0.00025); D. Separating the potato slurry obtained through step C into solid-liquid to obtain potato juice and potato granule precipitation, heating the potato juice to boiling and then cooling to obtain the potato liquid; E. Drying the potato granules at low temperature or sun-drying and pulverizing to obtain potato starch; F, prepare the base material, the base material is mixed by gluten powder, rutin powder, flour, buckwheat extruded puffed powder, potato raw powder obtained by step E, the weight ratio of each component is as follows: buckwheat extruded The total content of extruded powder and potato flour is 30%-60%, the ratio of buckwheat extruded powder and potato flour is 1: (1.8-4.8), rutin powder 0-5%, gluten powder 0-2%; G. Prepare the dough, add an appropriate amount of additives to the base material prepared in step F, add water after mixing or add the potato liquid obtained by step B and stir to obtain dough; H, the dough that step G obtains is made fried instant food according to conventional method. 2. the processing method of buckwheat potato fried instant food according to claim 1, is characterized in that: described rutin powder adopts following method to obtain, and concrete method is as follows: S1, choose the complete tartary buckwheat seeds and clean them; S2. Put the cleaned tartary buckwheat seeds into clean water, soak them for 2-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then place the drained tartary buckwheat seeds Carry out drying treatment in an environment of -110°C, and the drying time is 20-200 minutes; S3. Put the dried tartary buckwheat seeds into a container filled with an alkaline solution, the weight ratio of the tartary buckwheat seeds to the alkaline solution is 1: (5-20), and the pH value of the alkaline solution is 8 to 9, the temperature is 90°C, and then the sealed container is placed in an ultrasonic environment for ultrasonic constant temperature leaching. The time of the ultrasonic constant temperature leaching is 10-40min, and the temperature of the ultrasonic constant temperature leaching is 60- 90°C, take out the sealed container after leaching and cool it down; S4, performing suction filtration on the liquid in the container to obtain tartary buckwheat extract and leached tartary buckwheat seeds, and drying the leached tartary buckwheat seeds; S5, adding an acidic solution to the tartary buckwheat extract obtained in step S4 to adjust the pH value of the mixed liquid to 3.5-4, then standing still to obtain rutin precipitate, and drying the rutin precipitate to obtain rutin powder. 3. The processing method of buckwheat and potato fried instant food according to claim 2, characterized in that: in step S2, put the cleaned tartary buckwheat seeds into clean water and soak at 37°C for 24 hours. 4. The processing method of buckwheat and potato fried instant food according to claim 2, characterized in that: in step S2, the tartary buckwheat seeds drained of water are dried in an environment with a temperature of 105°C. 5. The processing method of buckwheat potato fried instant food according to claim 2, characterized in that: in step S3, the alkaline solution is lime water. 6. The processing method of buckwheat potato fried instant food according to claim 2, characterized in that: in step S3, the weight ratio of buckwheat seeds to alkaline solution is 1:10. 7. The processing method of buckwheat potato fried instant food according to claim 2, characterized in that: in step S3, the temperature of the ultrasonic constant temperature extraction is 80°C. 8 . The processing method of buckwheat potato fried instant food according to claim 2 , characterized in that: in step S3 , the ultrasonic constant temperature extraction time is 20 minutes, and the ultrasonic frequency is 100 Hz. 9. The processing method of buckwheat potato fried instant food according to claim 1, characterized in that the weight ratio of the potato to water or tartary buckwheat extract is preferably 1:0.3. 10. The processing method of buckwheat potato fried instant food according to claim 1, characterized in that: in step C, the reaction temperature of the pectinase is 50°C, the pH value is 3.5, and the reaction time is 2 hours , the weight ratio of the potato slurry to the pectinase is 1:0.00015.