CN109549088A - A kind of preparation method of bitter buckwheat red yeast rice - Google Patents
A kind of preparation method of bitter buckwheat red yeast rice Download PDFInfo
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- CN109549088A CN109549088A CN201811543534.3A CN201811543534A CN109549088A CN 109549088 A CN109549088 A CN 109549088A CN 201811543534 A CN201811543534 A CN 201811543534A CN 109549088 A CN109549088 A CN 109549088A
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- bitter buckwheat
- red yeast
- yeast rice
- raw material
- preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation methods of bitter buckwheat red yeast rice, comprising the following steps: a) selected raw material step: choosing superior in quality belt leather tartary buckwheat, removes impurity, obtain bitter buckwheat raw material；B) roast step: roasting the bitter buckwheat raw material 10-20min, until bitter buckwheat raw material surface in golden yellow, generate it is strong roast Mai Xiang, obtain roasting bitter buckwheat；C) it extracts red yeast rice clear cream step: red yeast rice addition water being stirred evenly, after clarification 1-5h is stood under extraction temperature, paste is condensed into after taking supernatant, obtains red yeast rice clear cream；D) soaking step: by the red yeast rice clear cream and it is described roast bitter buckwheat, stir evenly, roasted after bitter buckwheat blots the red yeast rice clear cream after described, obtain wet bitter buckwheat red yeast rice；E) drying steps: after the wet bitter buckwheat red yeast rice drying, the bitter buckwheat red yeast rice is obtained.Bitter buckwheat red yeast rice prepared by the present invention, maintains perfect original flavor, shows in terms of soup look, mouthfeel, nutrition three good.
Description
Technical field
The present invention relates to food processing technologies, and in particular to a kind of preparation method of bitter buckwheat red yeast rice.
Background technique
Bitter buckwheat is dual-purpose of drug and food crop very few in nature, is recorded according to Compendium of Material Medica: bitter buckwheat bitter, cold, energy
Real stomach, benefiting energy continue spirit, and it is dirty to refine the five internal organs slag for sharp knowledge；In Thousand Golden Prescriptions, " dictionary of medicinal plant " and pertinent literature
It is all on the books to bitter buckwheat: can to calm the nerves, lively atmosphere blood, the wide intestines of sending down abnormally ascending, the swollen wind pain of heat-clearing, productization of dispelling is stagnant, gut purge, ease constipation, defaecation, stops
Cough relievings asthma, is anti-inflammatory, antiallergy, heart tonifying, weight-reducing, beauty and other effects.
Red yeast rice is the monascus ruber (monascus purpureus) isolated from dregs of rice rice, is a kind of pure natural, safety
Property the high, food additives that are beneficial to health.
It is general by soup look, mouthfeel, nutrition three in terms of evaluate the quality of bitter buckwheat red yeast rice, with soup look is dense and clarification, pure buckwheat
Mai Xiang, being rich in nutrition ingredient are best.Patent " a kind of preparation method of bitter buckwheat red yeast rice " (CN105104986A), nutritionally has
It breaks through, but since acetic acid and saccharomycete being added in formula, the tart flavour of acetic acid and the peculiar taste of saccharomycete has been brought into, one
Determine the fragrance that bitter buckwheat is destroyed in degree, also, since in manufacturing process, buckwheat is simply by boiling, and one side buckwheat starch is only
It is gelatinized, is not reduced its dissolubility, cause the clarity of final products bitter buckwheat red yeast rice soup look not high, on the other hand, buckwheat
After boiling, buckwheat nutrition has certain loss, reduces the nutrition and mouthfeel of the bitter buckwheat red yeast rice of preparation.In addition the buckwheat of boiling exists
It is weaker on fragrance.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of bitter buckwheat red yeast rice, the bitter buckwheat red yeast rice of preparation maintains perfect original
Taste shows good in terms of soup look, mouthfeel, nutrition three.
The object of the present invention is achieved like this:
A kind of preparation method of bitter buckwheat red yeast rice, it is characterised in that: the following steps are included:
A) selected raw material step: the dry current year harvest without mildew, without odor smell, superior in quality belt leather is chosen
Tartary buckwheat removes impurity, obtains bitter buckwheat raw material；
B) it roasts step: at a temperature of roasting, roasting the bitter buckwheat raw material 10-20min, until bitter buckwheat raw material surface is in
Golden yellow, generate it is strong roast Mai Xiang, obtain roasting bitter buckwheat；
C) it extracts red yeast rice clear cream step: red yeast rice addition water is stirred evenly, after clarification 1-5h is stood under extraction temperature,
It is condensed into paste after taking supernatant, obtains red yeast rice clear cream；
D) soaking step: roasting bitter buckwheat with described for the red yeast rice clear cream, be mixed evenly, and inhales to the bitter buckwheat that roasts
After doing the red yeast rice clear cream, wet bitter buckwheat red yeast rice is obtained；
E) drying steps: after the wet bitter buckwheat red yeast rice drying, the bitter buckwheat red yeast rice is obtained.
Preferably, it roasts described in step b and is roasted for sand-bath method, specially sea sand is rinsed with water to no mud, after drying
Sieving, obtains fine sand, the fine sand is added in frying pan or rotation stir-fry furnace described in being heated to and roasts temperature, adds the bitter buckwheat
Raw material roasts 10-20min jointly；The mass ratio of the fine sand and the bitter buckwheat raw material is 1:5-5:1.
Further, it is 100 DEG C -200 DEG C that temperature is roasted described in step b.
Preferably, red yeast rice described in step c is powdered, and grain diameter is 5 microns to 500 microns.
Further, extraction temperature described in step c is 25 DEG C -60 DEG C, the mass ratio of the red yeast rice and the water be 1:3 extremely
1:10.
Preferably, red yeast rice clear cream described in step d and the mass ratio for roasting bitter buckwheat are 1:3-1:15.
Preferably, dry dry using constant temperature drying method described in step e, specifically: by the wet bitter buckwheat red yeast rice 50 DEG C-
Constant temperature drying under the conditions of 60 DEG C.
Preferably, the water content of bitter buckwheat red yeast rice described in step e is 2%-10%.
The invention has the following advantages that
The present invention is by roasting tartary buckwheat, the complete nutrition for retaining tartary buckwheat, and promotes the fragrance of tartary buckwheat；
And red yeast rice only is extracted with water, to extract the red yeast rice in red yeast rice with pure natural, safety method
Other nutritional ingredients in mould and red yeast rice, while excessive red yeast rice rice starch is not extracted；
It is added without third component in entire technique, to not change bitter buckwheat red yeast rice original flavor and then influence soup look, mouthfeel, battalion
It supports, so that bitter buckwheat red yeast rice prepared by the present invention be made to maintain perfect original flavor, is showed in terms of soup look, mouthfeel, nutrition three good.
Tartary buckwheat is roasted by the way of roasting, generates the Maillard reaction under high temperature, and the tartary buckwheat of preparation is existing golden yellow
Color color, and have and strong roast Mai Xiang.
Detailed description of the invention
Fig. 1 is the flow chart of the preparation method of bitter buckwheat red yeast rice of the invention.
Specific embodiment
It is of the invention to further illustrate, it illustrates with the following Examples:
Embodiment is not limited to the scope of the present invention for illustrating the present invention.Implementation condition used in the examples can root
Further adjustment is done according to the condition of specific producer, the implementation condition being not specified is usually the condition in routine test.
Specific embodiment
Main raw material(s) source of the present invention: tartary buckwheat is purchased from Zhejiang Province Chunan County peasant household；Red yeast rice, Hangzhou Thousand-Island Lake thousand
Red Biotechnology Co., Ltd's production；Red yeast rice (powdered), self-control are raw by the red Biotechnology Co., Ltd in Hangzhou Thousand-Island Lake thousand
The red yeast rice of production obtains after being mechanically pulverized, and fineness is between 5 microns to 500 microns.
The preparation method of bitter buckwheat red yeast rice, comprising the following steps:
A) it selected raw material step: chooses that the 100kg dry current year without mildew, without odor smell harvests, superior in quality
Belt leather tartary buckwheat, remove impurity, obtain bitter buckwheat raw material；It especially goes to cut weeds, stone, animal wastes, metal class impurity, it must
It dries or dries after being washed with water tartary buckwheat when wanting；Bitter buckwheat raw material 95kg is prepared；
B) it roasts step: method being roasted using routine and roasts bitter buckwheat, specifically, being roasted at 140 DEG C -180 DEG C with frying pan
95kg bitter buckwheat raw material 10-20min, stir-fries in time when paying attention to be roasted, and makes bitter buckwheat wheat thermally equivalent as far as possible；To bitter buckwheat raw material
Surface in golden yellow, generate it is strong roast Mai Xiang, obtain 92kg and roast bitter buckwheat；
The method of roasting can also be roasted using sand-bath method, specially 100kg sea sand is rinsed with water to no mud, after drying
Sieving, obtains 80kg fine sand, 80kg fine sand is added in frying pan or rotation stir-fry furnace described in being heated to and roasts temperature, adds 95kg
Bitter buckwheat raw material, roasts 10-20min jointly, roasts medicine with frying pan and pays attention to stir-frying in time, or fries furnace with rotation and pay attention to rotating not
Stop, to bitter buckwheat raw material surface in golden yellow, generate it is strong roast Mai Xiang, be separated off fine sand, obtain described roasting bitter buckwheat；
C) it extracts red yeast rice clear cream step: 20kg red yeast rice addition 50kg high purity water is stirred evenly, it is quiet at a temperature of 45 DEG C
After setting clarification 3h, it is condensed into paste after taking supernatant, obtains 10kg red yeast rice clear cream；High purity water is tap water through ion pure water equipment
It is prepared, water conductivity can be lower than 1 μ S/cm hereinafter, water outlet resistivity can be controlled in 1~18M Ω cm；Water can also be nothing
Bacterium water, deionized water, well water etc.；
Red yeast rice can also be powdered, i.e., homemade red yeast rice (powder), and grain diameter is 5 microns to 500 microns.
D) soaking step: 10kg red yeast rice clear cream and 92kg are roasted into bitter buckwheat, are mixed evenly, bitter buckwheat to be roasted blots red
After bent clear cream, the wet bitter buckwheat red yeast rice of 102kg is obtained.
E) drying steps: the wet bitter buckwheat red yeast rice of 102kg is dry using constant temperature drying method, have under the conditions of 50 DEG C -60 DEG C
Constant temperature drying obtains 96kg bitter buckwheat red yeast rice, water content 2.8%；It can be dried in a manner of it can use and dry or dry wet
Bitter buckwheat red yeast rice, the water content of control gained bitter buckwheat red yeast rice is between 2% to 10%.
Bitter buckwheat red yeast rice prepared by the present invention, 5-6g is put into the glass of 500ml, after brewing 3-5min with boiled water, is obtained
Soup look it is dense and clarify, pure free from extraneous odour, since among entire preparation processes bitter-buckwheat nutritive do not have fragrant rich in strong buckwheat
It is lost, and is enriched the nutrition of red yeast rice, obtained soup is also enriched in nutritional ingredient, has splendid nutritive value.
The scope of the present invention is not limited by the specific embodiments described, and the embodiment is only used as illustrating of the invention each
The single example of a aspect further includes function equivalent method and component in the scope of the invention.In fact, in addition to as described herein
Outside content, those skilled in the art can easily be grasped referring to description above to a variety of improvement of the invention.The improvement
It also falls within the scope of the appended claims.Every bibliography mentioned above is all included in herein in full as reference.
Claims (8)
1. a kind of preparation method of bitter buckwheat red yeast rice, it is characterised in that: the following steps are included:
A) selected raw material step: the dry current year harvest without mildew, without odor smell, superior in quality belt leather bitter buckwheat is chosen
Wheat removes impurity, obtains bitter buckwheat raw material；
B) it roasts step: at a temperature of roasting, roasting the bitter buckwheat raw material 10-20min, until bitter buckwheat raw material surface is in golden yellow
Color, generate it is strong roast Mai Xiang, obtain roasting bitter buckwheat；
C) it extracts red yeast rice clear cream step: red yeast rice addition water being stirred evenly, after clarification 1-5h is stood under extraction temperature, is taken
It is condensed into paste after clear liquid, obtains red yeast rice clear cream；
D) soaking step: the red yeast rice clear cream is roasted into bitter buckwheat with described, is mixed evenly, blots institute to the bitter buckwheat that roasts
After stating red yeast rice clear cream, wet bitter buckwheat red yeast rice is obtained；
E) drying steps: after the wet bitter buckwheat red yeast rice drying, the bitter buckwheat red yeast rice is obtained.
2. preparation method according to claim 1, it is characterised in that: roast described in step b and roasted for sand-bath method, specially
Sea sand is rinsed with water to no mud, is sieved after drying, obtains fine sand, frying pan is added in the fine sand or rotation is fried in furnace and heated
Temperature is roasted to described, the bitter buckwheat raw material is added, roasts 10-20min jointly；The matter of the fine sand and the bitter buckwheat raw material
Amount is than being 1:5-5:1.
3. preparation method according to claim 1 or 2, it is characterised in that: roasting temperature described in step b is 100 DEG C -200
℃。
4. preparation method according to claim 1, it is characterised in that: red yeast rice described in step c is powdered, grain diameter
It is 5 microns to 500 microns.
5. preparation method according to claim 1 or 4, it is characterised in that: extraction temperature described in step c is 25 DEG C -60 DEG C,
The mass ratio of the red yeast rice and water is 1:3-1:10.
6. preparation method according to claim 1, it is characterised in that: red yeast rice clear cream described in step d roasts bitter buckwheat with described
Mass ratio be 1:3-1:15.
7. preparation method according to claim 1, it is characterised in that: it is dry dry using constant temperature drying method described in step e,
Specifically: by the wet bitter buckwheat red yeast rice under the conditions of 50 DEG C -60 DEG C constant temperature drying.
8. preparation method according to claim 1 or claim 7, it is characterised in that: the water content of bitter buckwheat red yeast rice described in step e is
2%-10%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811543534.3A CN109549088A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of bitter buckwheat red yeast rice |
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| CN201811543534.3A CN109549088A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of bitter buckwheat red yeast rice |
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| CN109549088A true CN109549088A (en) | 2019-04-02 |
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ID=65870289
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| CN201811543534.3A Pending CN109549088A (en) | 2018-12-17 | 2018-12-17 | A kind of preparation method of bitter buckwheat red yeast rice |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749848A (en) * | 2014-01-21 | 2014-04-30 | 耿福能 | Highland barley, tartary buckwheat and monascus tea and preparation method thereof |
| CN105494818A (en) * | 2016-01-12 | 2016-04-20 | 四川藏域川贝生物研究中心有限公司 | Buckwheat black tea and making method thereof |
| CN108925715A (en) * | 2017-05-27 | 2018-12-04 | 马井芳 | A kind of buckwheat tea roasts method |
-
2018
- 2018-12-17 CN CN201811543534.3A patent/CN109549088A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749848A (en) * | 2014-01-21 | 2014-04-30 | 耿福能 | Highland barley, tartary buckwheat and monascus tea and preparation method thereof |
| CN105494818A (en) * | 2016-01-12 | 2016-04-20 | 四川藏域川贝生物研究中心有限公司 | Buckwheat black tea and making method thereof |
| CN108925715A (en) * | 2017-05-27 | 2018-12-04 | 马井芳 | A kind of buckwheat tea roasts method |
Non-Patent Citations (1)
| Title |
|---|
| 㓋文旭: "《天然药物四百味》", 30 September 2010, 中医古籍出版社 * |
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Application publication date: 20190402 |
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