CN107509954A - The processing method of buckwheat potato quality control of fried instant food - Google Patents
The processing method of buckwheat potato quality control of fried instant food Download PDFInfo
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- CN107509954A CN107509954A CN201610431099.XA CN201610431099A CN107509954A CN 107509954 A CN107509954 A CN 107509954A CN 201610431099 A CN201610431099 A CN 201610431099A CN 107509954 A CN107509954 A CN 107509954A
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- A—HUMAN NECESSITIES
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Abstract
The higher quality control of fried instant food of nutritive value can be made and production efficiency and the processing method of the higher buckwheat potato quality control of fried instant food 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 quality control of fried instant food made from the processing method, buckwheat and rutin, considerably increase the nutritive value of quality control of fried instant food, whole process is very easy to simultaneously, the production efficiency and qualification rate of quality control of fried instant food 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 quality control of fried instant food.
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 quality control of fried instant food bulkiness being fabricated to using the base-material, to the mouth of quality control of fried instant food
Sense has a great impact.
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 quality control of fried instant food is made using the base-material, quality control of fried instant food is difficult
With shaping, it is difficult to process.
Fried food is one of traditional food in China, fried fried dough twist either on New Year's Day or other festivals, fried spring roll, Deep-fried meatballs, is gone back
It is deep-fried twisted dough sticks, oil cake, the face nest that daily breakfast is eaten；Children like chips, fried bread and zero in edible foreign fast food
Chrips, fried biscuit in food etc., none is not fried food.Fried food can be promoted because of its palatable crisp, with fragrance striking the nose
Appetite, so deep liked by many adults and children.
Potato quality control of fried instant food refers to, using flour as primary raw material, a certain amount of potato full-powder be added in flour
Or farina, by sorting → dispensing → mixing → stirring → shaping → boiling → frying → cooling → packaging → finished product,
At present, the processing method on potato quality control of fried instant food has a lot, the processing side of existing potato quality control of fried instant food
Method is processed after directly potato full-powder is directly individually mixed with flour, due to the characteristic of potato full-powder,
The potato full-powder content added in flour is no more than 25%；Or individually mix farina with flour, due to horse
The characteristic of bell sweet potato starch, the farina content added in flour are no more than 25%：Thus, utilize existing potato
Potato content is not high in potato quality control of fried instant food made of the processing method of quality control of fried instant food, moreover, potato
The content of the potato contained in quality control of fried instant food is higher, is more difficult to maintain the original processing characteristics of flour in processing, its
Processing characteristics are poor, cause that the production efficiency of potato quality control of fried instant food is relatively low, and product qualification rate is relatively low.
The content of the invention
Technical problem solved by the invention be to provide it is a kind of can be made the higher quality control of fried instant food of nutritive value and
The processing method of production efficiency and the higher buckwheat potato quality control of fried instant food of qualification rate.
Technical scheme is used by the present invention solves above-mentioned technical problem：The buckwheat potato quality control of fried instant food adds
Work method, 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：(1.8~4.8), 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, quality control of fried instant food 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 quality control of fried instant food of the present invention will be fresh
Potato carries out squeezing processing, be not only able to obtain nutritive value higher potato juice potato granular can also be precipitated it is low
Temperature crushes after drying or drying and obtains potato fecula, then mixes buckwheat extrusion powder, paddy with obtained potato fecula
Base-material is made in protein powder, rutin powder, flour, and the soft glutinous viscous of potato fecula is made up using the strong glutinous viscosity of buckwheat extrusion powder
Property, the weak ductility of buckwheat extrusion powder is made up using the strong ductility of potato fecula, the two makes up mutually interaction,
Can overcome individually in flour add potato full-powder or individually addition farina cause original flour characteristic to be changed
The situation of change occurs, and using potato and buckwheat is contained in quality control of fried instant food made from the processing method simultaneously, greatly increases
The nutritive value of quality control of fried instant food, furthermore using higher containing content in quality control of fried instant food made from the processing method
Rutin, considerably increase the nutritive value of quality control of fried instant food, while the processing method of the buckwheat potato quality control of fried instant food
In process, be not in potato and buckwheat content because the processing characteristics of base-material and the processing characteristics of flour are close
More high more unmanageable situation occurs, and whole process is very easy to, and can greatly improve the production effect of quality control of fried instant food
Rate, while the qualification rate of quality control of fried instant food is also higher, while potato liquid is added when dough is made, further carry
Potato content in high quality control of fried instant food, further increase the nutritive value of quality control of fried instant food.
Embodiment
The processing method of the buckwheat potato quality control of fried instant food, 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：(1.8~4.8), 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, quality control of fried instant food is conventionally made in the obtained doughs of step G.
The processing method of buckwheat potato quality control of fried instant food of the present invention carries out fresh potato at squeezing
Reason, low temperature drying can also be precipitated by potato granular or dry rear powder by being not only able to obtain the higher potato juice of nutritive value
It is broken to obtain potato fecula, then with obtained potato fecula mixing buckwheat extrusion powder, Gluten, rutin powder, flour
Base-material is made, makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of buckwheat extrusion powder, utilizes potato fecula
Strong ductility make up the weak ductility of buckwheat extrusion powder, the two makes up mutually interaction, can overcome individually in face
Potato full-powder is added in powder or individually adds the situation generation that farina causes original flour characteristic to be changed, is utilized
Contain potato and buckwheat in quality control of fried instant food made from the processing method simultaneously, considerably increase the battalion of quality control of fried instant food
Value is supported, furthermore is utilized in quality control of fried instant food made from the processing method containing the higher rutin of content, considerably increases oil
The nutritive value of fried instant food, while the processing method of the buckwheat potato quality control of fried instant food is in process, due to
The processing characteristics of base-material are close with the processing characteristics of flour, are not in the more high more unmanageable situation of potato and buckwheat content
Occur, whole process is very easy to, and can greatly improve the production efficiency of quality control of fried instant food, while quality control of fried instant food
Qualification rate it is also higher, while when dough is made add potato liquid, further increase in quality control of fried instant food
Potato content, further increase the nutritive value of quality control of fried instant food.Further, since pectase is utilized in advance by Ma Ling
The pectin degrading contained in potato so that the moisture contained in pectin is precipitated, and so after separation of solid and liquid, potato granular sinks
Water content in shallow lake just substantially reduces, and can greatly reduce the time that potato granular precipitation baking needed is wanted, realize that energy-conservation subtracts
Row.
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 when making quality control of fried instant food after example mixing, table 2 for individually added in flour potato full-powder with
The control group experimental result of farina is individually added in flour：
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 according to quality control of fried instant food routinely plus
Construction equipment produces original product, and when making quality control of fried instant food, processing characteristics are also deteriorated.When addition 15% in flour
It can be molded during potato full-powder, toughness becomes strong compared with conventional flour and face are molded, and ductility dies down.Individually add in flour
Add during 15% farina and can be molded during face, toughness dies down compared with conventional flour and face are molded, and deformation rate slightly has
Increase.Only when the potato full-powder of addition 10% in flour or the individually farina of addition 10% in flour,
When making curing Flour product, its processing characteristics 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 quality control of fried instant food, its
Processing characteristics are all little with the processing characteristics difference of flour.
From embodiment 1 to embodiment 16 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 oil of high content potato according to conventional quality control of fried instant food production technology
Fried instant food.
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 quality control of fried instant food, so that the potato finally produced is fried convenient
Food has preferable chewy, lifts the mouthfeel of food, the content of Gluten is preferably 0.6%.
Rutin powder is added primarily to improving the nutritive value of quality control of fried instant food, rutin category vitamin drug, there is drop
Low capillary vasopermeability and brittle effect, keep and recover the normal elasticity of capillary.Overflow for preventing and treating hypertensive cerebral
Blood；Diabetic retina bleeding and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes Troxerutin
Primary raw material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic work
With.The addition of rutin powder can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%,
1.0%th, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, rutin powder contains
Measure the higher the better, but in order to control quality control of fried instant food cost, the addition of the rutin powder is preferably 4.4%,
Rutin powder can not be added.
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
| Limewash addition | The ultrasonic-leaching time | Rutin extraction yield (%) | |
| 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 |
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
| Limewash addition | Extraction temperature | Rutin extraction yield (%) | |
| Experimental group 1 | 500g | 60℃ | 4.3 |
| Experimental group 2 | 500g | 70℃ | 13.7 |
| Experimental group 3 | 500g | 80℃ | 24.2 |
| Experimental group 4 | 500g | 90℃ | 24.7 |
| Experimental group 5 | 1000g | 60℃ | 8.3 |
| Experimental group 6 | 1000g | 70℃ | 21.9 |
| Experimental group 7 | 1000g | 80℃ | 35.9 |
| Experimental group 8 | 1000g | 90℃ | 36.3 |
| Experimental group 9 | 1500g | 60℃ | 9.8 |
| Experimental group 10 | 1500g | 70℃ | 23.7 |
| Experimental group 11 | 1500g | 80℃ | 37.3 |
| Experimental group 12 | 1500g | 90℃ | 38.5 |
| Experimental group 13 | 2000g | 60℃ | 11.7 |
| Experimental group 14 | 2000g | 70℃ | 26.1 |
| Experimental group 15 | 2000g | 80℃ | 39.7 |
| Experimental group 16 | 2000g | 90℃ | 40.5 |
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 quality control of fried instant food, the additive can be sugar, grease, egg, milk powder, salt, perfume (or spice)
Pungent material, fillings, essence, sodium acid carbonate and ammonium hydrogen carbonate etc..
Claims (10)
1. the processing method of buckwheat potato quality control of fried instant food, 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：(1.8~4.8), 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, quality control of fried instant food is conventionally made in the obtained doughs of step G.
2. the processing method of buckwheat potato quality control of fried instant food according to claim 1, it is characterised in 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 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 quality control of fried instant food according to claim 2, it is characterised in that：In step S2
In, the bitter buckwheat seed cleaned up is put into clear water, soaked 24 hours at 37 DEG C.
4. the processing method of buckwheat potato quality control of fried instant food according to claim 2, it is characterised in that：In step S2
In, the bitter buckwheat seed to drain away the water is subjected to drying and processing in the environment that temperature is 105 DEG C.
5. the processing method of buckwheat potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the alkaline solution is limewash.
6. the processing method of buckwheat potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
7. the processing method of buckwheat potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
8. the processing method of buckwheat potato quality control of fried instant food according to claim 2, it is characterised in that：In step S3
In, the time of the ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
9. the processing method of buckwheat potato quality control of fried instant food according to claim 1, it is characterised in that：The Ma Ling
Potato and clear water or the weight ratio preferably 1 of bitter buckwheat leaching liquor：0.3.
10. the processing method of buckwheat potato quality control of fried instant food according to claim 1, it is characterised in that：In step C
In, the reaction temperature of the pectase is 50 DEG C, pH value 3.5, and the reaction time is 2 hours, the potato slurries and pectin
The weight ratio of enzyme is 1：0.00015.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108294264A (en) * | 2017-12-27 | 2018-07-20 | 良品铺子股份有限公司 | A kind of salad French fries and preparation method |
| CN110250460A (en) * | 2019-07-30 | 2019-09-20 | 合肥工业大学 | A kind of production method of the potato crispy chip of low oil content |
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