CN110574864A - Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof - Google Patents

Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof Download PDF

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Publication number
CN110574864A
CN110574864A CN201910868966.XA CN201910868966A CN110574864A CN 110574864 A CN110574864 A CN 110574864A CN 201910868966 A CN201910868966 A CN 201910868966A CN 110574864 A CN110574864 A CN 110574864A
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tartary buckwheat
powder
food
seeds
tartary
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龚圣宾
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)

Abstract

the tartary buckwheat seeds and the tartary buckwheat food and the preparation method thereof provided by the invention have the advantages that the tartary buckwheat seeds are prepared by finely processing the tartary buckwheat fruits, the whole finely processing process is not contacted with high temperature, most of nutritional ingredients in the tartary buckwheat are preserved, the tartary buckwheat seeds can be directly deeply processed into the food, and can also be used as a main material to be processed together with auxiliary materials such as wheat flour, cane sugar, edible salt, coarse cereals, walnut kernels and the like to prepare the tartary buckwheat pieces, tartary buckwheat fast food powder, tartary buckwheat fine dried noodles, tartary buckwheat tea and other foods, the food types are various, the requirements of different people can be met.

Description

tartary buckwheat seeds, tartary buckwheat food and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to tartary buckwheat seeds, tartary buckwheat food and preparation methods thereof.
background
The tartary buckwheat is the only polygonaceae crop integrating seven nutrients in cereal crops, and contains various inorganic elements beneficial to human health, such as calcium, phosphorus, iron, copper, zinc, trace element selenium and the like, wherein the content of magnesium is more than 11 times of that of wheat flour, the content of iron is 2-5 times of that of other staple food grains, the content of zinc is more than 1.5 times of that of manganese is more than 1.4 times of that of wheat, the content of potassium is 2 times of that of rice, and the content of yellow corn flour is 1.5 times of that of yellow corn flour. The high content of magnesium and potassium greatly enhances the nutrition and health care function of the tartary buckwheat powder.
Tartary buckwheat is classified into yellow tartary buckwheat and black tartary buckwheat. The shell of the yellow tartary buckwheat is yellow brown; the black tartary buckwheat, namely the pearl black tartary buckwheat, is called black pearl, has black brown shell and high nutritional value, and is particularly suitable for people with high blood pressure, high blood sugar and high blood sugar. The black tartary buckwheat is rich in rutin (VP) and selenium (Se) which are hardly contained in other grain crops, also contains 18 amino acids, 9 fatty acids (VF), rich dietary fibers, chlorophyll, crude protein, carbohydrates, mineral substances and trace elements, has reasonable content, and does not contain sugar and cholesterol. The nutritional ingredients of the nutritional food are far better than common foods such as rice, wheat, corn, soybean, meat and the like, and the nutritional food contains rich vitamins and minerals and rich dietary fibers, and belongs to pure natural precious nutritional food. Meanwhile, the product can prevent obesity and condition intestinal tract. The corn bread also contains vitamin P and selenium element which are hardly contained in other grains, and the vitamin P can soften blood vessels and has the auxiliary regulation effect on hypertension, hyperglycemia and hyperlipidemia.
The roots, stems, leaves, flowers and seeds of the tartary buckwheat all contain rich nutritional ingredients and functional ingredients, the content of mineral elements and cellulose in the roots and the stems is higher than that in other parts, the content of chlorophyll and lutein in the leaves is far higher than that in other parts, the content of anthocyanin and trace elements in the flowers is far higher than that in other parts, and the content of protein, fatty acid, amino acid and resistant starch in the seeds is also higher than that in other parts.
The existing tartary buckwheat food is usually prepared from tartary buckwheat fruits deeply, so that the loss of nutritional ingredients in the tartary buckwheat is large, the tartary buckwheat food is single, and most of the tartary buckwheat food is wheaten food made of tartary buckwheat.
Therefore, a tartary buckwheat seed, a tartary buckwheat food and a preparation method thereof are needed, which can solve the problems that the existing tartary buckwheat food is single and the loss of nutritional ingredients is high in the processing process.
disclosure of Invention
the invention aims to provide tartary buckwheat seeds, tartary buckwheat food and preparation methods thereof, and aims to solve the problems that the conventional tartary buckwheat food is single and the loss of nutritional ingredients in the processing process is high.
in order to achieve the purpose, the invention provides the following scheme:
The invention provides a preparation method of tartary buckwheat seeds, which comprises the following steps:
(1) selecting materials: selecting newly harvested tartary buckwheat fruits which are not damaged by worms and do not mildew;
(2) Soaking and cleaning: peeling the tartary buckwheat fruits, soaking the tartary buckwheat fruits in 10-12% saline water for 10-15 min, skimming the tartary buckwheat fruits floating on the upper layer, and washing the rest tartary buckwheat fruits with purified water;
(3) Drying and dehydrating: and drying and dehydrating the cleaned tartary buckwheat fruits at a low temperature of 40-55 ℃ until the water content reaches 8% -12%, thus obtaining the tartary buckwheat seeds.
The tartary buckwheat seed provided by the invention is prepared by the preparation method.
The invention also provides a tartary buckwheat food prepared from the tartary buckwheat seeds, which takes the tartary buckwheat seeds as raw materials; or the tartary buckwheat seeds are used as a main material, and one or more of wheat flour, starch, cane sugar, edible salt, dietary alkali, coarse cereals, walnut kernels, sesame or tartary buckwheat stem and leaf flowers are used as auxiliary materials to prepare conventional food.
Preferably, the tartary buckwheat food is tartary buckwheat slices, tartary buckwheat fast food powder, tartary buckwheat fine dried noodles and tartary buckwheat tea.
preferably, the preparation method of the tartary buckwheat flakes comprises the following steps:
(1) Grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 80-mesh sieve to obtain tartary buckwheat powder with a sieving rate of more than 95%;
(2) Pulping: adding purified water with the mass 1-1.5 times that of the tartary buckwheat powder into the tartary buckwheat powder, wherein the temperature of the purified water is 45-60 ℃, and stirring for 20-40 min at the rotation speed of 60-120 r/min for heat preservation to obtain slurry;
(3) Grinding: grinding the slurry for 1-2 times by using a colloid mill, and sieving by using a 40-mesh sieve;
(4) And (3) drying: drying the ground and sieved slurry by using a steam roller dryer, wherein the surface temperature of the steam roller dryer is kept at 160-170 ℃ to obtain a dry material;
(5) and (3) granulating: granulating the dry materials by adopting a granulator to obtain the tartary buckwheat tablets.
preferably, the preparation method of the tartary buckwheat fast food powder comprises the following steps:
(1) grinding: grinding the tartary buckwheat seeds into powder, sieving the powder by a sieve of 80 meshes to obtain tartary buckwheat powder with a sieving rate of more than 95%, mixing corn flour, small bean flour, mung bean flour, rice flour, walnut powder, sesame powder and white granulated sugar in equal parts by mass, sieving the powder by a sieve of 100 meshes to obtain auxiliary material powder with a sieving rate of more than 95%, and uniformly mixing the tartary buckwheat powder and the auxiliary material powder in a mass ratio of 2:1 to obtain mixed powder;
(2) Puffing: adding purified water with the mass of 7% -10% of the mixed powder into a double-screw extrusion puffing machine for puffing at the temperature of 140-150 ℃ for 1-2 minutes to obtain a puffed material;
(3) crushing: and (3) crushing the puffed material, and sieving with a 20-40-mesh sieve to obtain the tartary buckwheat fast food powder.
preferably, the preparation method of the tartary buckwheat fine dried noodles comprises the following steps:
(1) grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 120-mesh sieve to obtain tartary buckwheat powder;
(2) Kneading: mixing the tartary buckwheat powder, high gluten flour 1/5-1/4 in mass of the tartary buckwheat powder and dietary alkali 1/1000-1/500 in mass of the tartary buckwheat powder in a dough mixer, adding saline water with the same mass as the tartary buckwheat powder, kneading dough for 30-60 min by using the dough mixer, wherein the concentration of the saline water is 1-2%, the water temperature is 30-40 ℃, and dough is obtained;
(3) Dough standing: standing the dough with a wet cotton cloth for 30-60 min, and keeping the cotton cloth wet in the process;
(4) molding: and (3) making the fermented dough into noodles by using a noodle making machine, drying the prepared noodles until the water content is lower than 5%, cutting and packaging to obtain the tartary buckwheat fine dried noodles.
preferably, the preparation method of the tartary buckwheat tea comprises the following steps:
(1) grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 120-mesh sieve to obtain tartary buckwheat powder; soaking tartary buckwheat fruits for sprouting, dehydrating at high temperature, removing shells and crushing to obtain tartary buckwheat germ powder; washing stem, leaf and flower of Fagopyrum tataricum, dehydrating at low temperature, and pulverizing to obtain Fagopyrum tataricum plant powder;
(2) Mixing: mixing and stirring the tartary buckwheat powder, the tartary buckwheat germ powder, the tartary buckwheat plant powder and purified water according to the proportion of 1: 0.2-0.3: 0.1-0.2: 0.4-0.5 to obtain a mixture;
(3) And (3) granulation and forming: granulating and molding the mixture by using a granulator, and drying at a low temperature to obtain tartary buckwheat tea particles, wherein the drying temperature is 50-60 ℃;
(4) frying: and (3) frying the tartary buckwheat tea particles at a low temperature of 50-60 ℃ to obtain the tartary buckwheat tea.
compared with the prior art, the invention has the following beneficial technical effects:
the tartary buckwheat seeds and the tartary buckwheat food and the preparation method thereof provided by the invention have the advantages that the tartary buckwheat seeds are prepared by finely processing the tartary buckwheat fruits, the whole finely processing process is not contacted with high temperature, most of nutritional ingredients in the tartary buckwheat are preserved, the tartary buckwheat seeds can be directly deeply processed into the food, and can also be used as a main material to be processed together with auxiliary materials such as wheat flour, cane sugar, edible salt, coarse cereals, walnut kernels and the like to prepare the tartary buckwheat pieces, tartary buckwheat fast food powder, tartary buckwheat fine dried noodles, tartary buckwheat tea and other foods, the food types are various, the requirements of different people can be met.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention aims to provide tartary buckwheat seeds, tartary buckwheat food and preparation methods thereof.
the present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
Example 1:
the embodiment provides a preparation method of tartary buckwheat seeds, which comprises the following steps:
firstly, selecting materials, namely selecting the tartary buckwheat fruits which are harvested in the current year or harvested in the previous year and are not damaged by worms and mildewed, wherein the tartary buckwheat is not stored for a long time and has comprehensive and rich nutrient content; peeling off the tartary buckwheat fruits, soaking the peeled tartary buckwheat fruits in 10% saline water for 10min, so that full fruits can sink in the saline water, and shrunken fruits can float on the upper layer, skimming the floating tartary buckwheat fruits on the upper layer, and washing the residual tartary buckwheat fruits with purified water; and finally, drying and dehydrating the cleaned tartary buckwheat fruits at a low temperature of 40 ℃ until the water content reaches 8 percent to obtain tartary buckwheat seeds.
as an implementation of the tartary buckwheat seeds, the embodiment also provides tartary buckwheat food prepared from the tartary buckwheat seeds, and the tartary buckwheat food is prepared into conventional food by taking the tartary buckwheat seeds as a raw material or taking the tartary buckwheat seeds as a main material and one or more of wheat flour, starch, sucrose, edible salt, dietary alkali, coarse cereals, walnut kernels, sesame or tartary buckwheat stem and leaf flowers as auxiliary materials.
specifically, the embodiment provides a tartary buckwheat slice, and a preparation method of the tartary buckwheat slice comprises the following steps: firstly, grinding tartary buckwheat seeds into powder, and sieving the powder by a sieve of 80 meshes to obtain tartary buckwheat powder with a sieving rate of more than 95% so as to ensure the taste; then, putting the tartary buckwheat powder into a stirring barrel, adding purified water with the same mass as the tartary buckwheat powder, wherein the temperature of the purified water is 45 ℃, and stirring for 30min at a rotation speed of 60r/min to obtain slurry; grinding the slurry for 2 times by using a colloid mill, and sieving by using a 40-mesh sieve, so that the taste of the oatmeal is more fine and smooth; drying the ground and sieved slurry by a steam roller dryer, and keeping the surface temperature of the steam roller dryer at 170 ℃ to obtain a dry material; and finally, granulating the dry materials by adopting a granulator to obtain the tartary buckwheat tablets.
the tartary buckwheat flakes provided by the embodiment can be directly poured with a proper amount of boiling water when being eaten, can be directly eaten after being uniformly stirred, can also be boiled in water for 3-5 min, or can be heated for 1.5min by adding water in a microwave oven, and can be used for obtaining oatmeal porridge, and the pure water can be replaced by milk, soybean milk, fruit juice, honey water and the like according to personal preference, so that the oatmeal porridge is richer in nutrition and has sweet taste.
example 2:
As another embodiment of the above tartary buckwheat seeds, this embodiment further provides a tartary buckwheat fast food powder food, and the preparation method of the tartary buckwheat fast food powder comprises the following steps: firstly, grinding tartary buckwheat seeds into powder, and sieving the powder by a sieve of 80 meshes to obtain tartary buckwheat powder with a sieving rate of more than 95%; mixing corn flour, small bean flour, mung bean flour, rice flour, walnut powder, sesame powder and white granulated sugar in equal parts by mass, and sieving with a 100-mesh sieve to obtain an auxiliary material powder with a sieving rate of more than 95%; uniformly mixing the tartary buckwheat powder and the auxiliary material powder according to the mass ratio of 2:1 to obtain mixed powder; secondly, adding purified water with the mass of 10% of the mixed powder into a double-screw extrusion puffing machine for puffing, controlling the puffing temperature at 140 ℃, and puffing for 2 minutes to obtain a puffed material; and finally, crushing the puffed material by using a crusher, and sieving by using a 40-mesh sieve to obtain the tartary buckwheat fast food powder.
When the tartary buckwheat fast food powder provided by the embodiment is eaten, a proper amount of tartary buckwheat fast food powder is taken into a container, a proper amount of warm water is slowly added, the mixture is uniformly stirred and can be eaten, and salt, sugar, milk powder, fresh milk and the like can be added according to personal preference, so that the tartary buckwheat fast food powder is better in taste, and a small amount of tiny granules appear during brewing and are caused by dietary fibers.
Example 3:
As another implementation of the above tartary buckwheat seeds, the embodiment also provides a tartary buckwheat fine dried noodle food, and the preparation method of the tartary buckwheat fine dried noodle comprises the following steps: firstly, grinding tartary buckwheat seeds into powder, and sieving the powder by a 120-mesh sieve to obtain tartary buckwheat powder; kneading dough, namely mixing the tartary buckwheat flour, the high gluten flour with the quality of 1/4 and the dietary alkali with the quality of 1/600 in a dough kneading machine, adding saline water with the same quality as the tartary buckwheat flour, kneading the dough for 30min by using the dough kneading machine, wherein the concentration of the saline water is 2 percent, the water temperature is 40 ℃, and the dough is obtained; then dough is proofed, the dough is covered with wet cotton cloth for proofing for 30min, and the cotton cloth is kept wet in the dough proofing period, so that the dough is fully chewed; and finally, making the fermented dough into noodles by using a noodle making machine, drying the prepared noodles until the water content is lower than 5%, cutting and packaging to obtain the tartary buckwheat fine dried noodles.
when the tartary buckwheat fine dried noodles provided by the embodiment are eaten, water is firstly boiled in a pot, the fine dried noodles are dispersedly placed after the water is boiled, the fine dried noodles are continuously boiled for 3-5 minutes until no hard core exists in the noodles, and seasonings are placed according to personal preference to obtain tartary buckwheat hot soup noodles; and the fine dried tartary buckwheat noodles can be fished out of supercooled water when being cooked to be medium-ripe, and then the fine dried tartary buckwheat noodles are added with seasonings to be cold and dressed with sauce or added with side dishes to be fried, so that the taste is better.
example 4:
as another implementation of the above tartary buckwheat seeds, this embodiment further provides a tartary buckwheat tea, and the preparation method of the tartary buckwheat tea includes the following steps: firstly, grinding tartary buckwheat seeds into powder, and sieving the powder with a 120-mesh sieve to obtain tartary buckwheat powder; placing the carefully selected tartary buckwheat fruits in a stainless steel mesh wheat containing barrel, covering the barrel cover tightly, immersing the stainless steel mesh wheat containing barrel into a water storage tank to soak and germinate the tartary buckwheat fruits, wherein the tartary buckwheat fruits before soaking account for 70% of the volume of the stainless steel mesh wheat containing barrel, the germinated tartary buckwheat germs are dehydrated at high temperature by adopting hot air at 120 ℃, and then crushed to obtain tartary buckwheat germ powder; cleaning tartary buckwheat stem, leaf and flower, freezing and dehydrating at low temperature to ensure that nutrient substances in the tartary buckwheat stem, leaf and flower are not damaged, and crushing to obtain tartary buckwheat plant powder; then mixing and stirring the tartary buckwheat powder, the tartary buckwheat germ powder, the tartary buckwheat plant powder and the purified water in a stirring barrel according to the proportion of 1:0.2:0.1:0.4 to obtain a mixture; granulating the mixture with a granulator, drying at 50 deg.C to obtain radix Et rhizoma Fagopyri Tatarici tea granule, parching at low temperature to give flavor, and controlling parching temperature at 50 deg.C to obtain radix Et rhizoma Fagopyri Tatarici tea.
When the tartary buckwheat tea provided by the embodiment is eaten, 5-10 g of tartary buckwheat tea can be brewed in a water cup with boiling water, 3-5 times of brewing can be repeatedly carried out each time, the drunk tartary buckwheat tea can be directly eaten, the tartary buckwheat tea can be used for making soup and porridge, and the tartary buckwheat tea can also be directly eaten.
It should be noted that the techniques of low-temperature drying, granulation, low-temperature stir-frying and the like adopted in the preparation method of the tartary buckwheat food in the embodiment of the present invention are all the prior art, and the specific principle thereof is not described in detail in the embodiment of the present invention.
The principle and the implementation mode of the invention are explained by applying specific examples, and the description of the above examples is only used for helping understanding the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In summary, this summary should not be construed to limit the present invention.

Claims (8)

1. the preparation method of the tartary buckwheat seeds is characterized by comprising the following steps: the preparation method of the tartary buckwheat seeds comprises the following steps:
(1) selecting materials: selecting newly harvested tartary buckwheat fruits which are not damaged by worms and do not mildew;
(2) soaking and cleaning: peeling the tartary buckwheat fruits, soaking the tartary buckwheat fruits in 10-12% saline water for 10-15 min, skimming the tartary buckwheat fruits floating on the upper layer, and washing the rest tartary buckwheat fruits with purified water;
(3) drying and dehydrating: and drying and dehydrating the cleaned tartary buckwheat fruits at a low temperature of 40-55 ℃ until the water content reaches 8% -12%, thus obtaining the tartary buckwheat seeds.
2. The tartary buckwheat seed is characterized in that: tartary buckwheat seeds are prepared according to the preparation method of claim 1.
3. the tartary buckwheat food is characterized in that: using tartary buckwheat seeds as a raw material, wherein the tartary buckwheat seeds are as defined in claim 2; or the tartary buckwheat seeds are used as a main material, and one or more of wheat flour, starch, cane sugar, edible salt, dietary alkali, coarse cereals, walnut kernels, sesame or tartary buckwheat stem and leaf flowers are used as auxiliary materials to prepare conventional food.
4. The tartary buckwheat food of claim 3, wherein: the tartary buckwheat food is tartary buckwheat tablets, tartary buckwheat fast food powder, tartary buckwheat fine dried noodles and tartary buckwheat tea.
5. the tartary buckwheat food of claim 4, wherein: the preparation method of the tartary buckwheat tablet comprises the following steps:
(1) Grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 80-mesh sieve to obtain tartary buckwheat powder with a sieving rate of more than 95%;
(2) Pulping: adding purified water with the mass 1-1.5 times that of the tartary buckwheat powder into the tartary buckwheat powder, wherein the temperature of the purified water is 45-60 ℃, and stirring for 20-40 min at the rotation speed of 60-120 r/min for heat preservation to obtain slurry;
(3) Grinding: grinding the slurry for 1-2 times by using a colloid mill, and sieving by using a 40-mesh sieve;
(4) And (3) drying: drying the ground and sieved slurry by using a steam roller dryer, wherein the surface temperature of the steam roller dryer is kept at 160-170 ℃ to obtain a dry material;
(5) and (3) granulating: granulating the dry materials by adopting a granulator to obtain the tartary buckwheat tablets.
6. the tartary buckwheat food of claim 4, wherein: the preparation method of the tartary buckwheat fast food powder comprises the following steps:
(1) grinding: grinding the tartary buckwheat seeds into powder, sieving the powder by a sieve of 80 meshes to obtain tartary buckwheat powder with a sieving rate of more than 95%, mixing corn flour, small bean flour, mung bean flour, rice flour, walnut powder, sesame powder and white granulated sugar in equal parts by mass, sieving the powder by a sieve of 100 meshes to obtain auxiliary material powder with a sieving rate of more than 95%, and uniformly mixing the tartary buckwheat powder and the auxiliary material powder in a mass ratio of 2:1 to obtain mixed powder;
(2) Puffing: adding purified water with the mass of 7% -10% of the mixed powder into a double-screw extrusion puffing machine for puffing at the temperature of 140-150 ℃ for 1-2 minutes to obtain a puffed material;
(3) crushing: and (3) crushing the puffed material, and sieving with a 20-40-mesh sieve to obtain the tartary buckwheat fast food powder.
7. the tartary buckwheat food of claim 4, wherein: the preparation method of the tartary buckwheat fine dried noodles comprises the following steps:
(1) grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 120-mesh sieve to obtain tartary buckwheat powder;
(2) Kneading: mixing the tartary buckwheat powder, high gluten flour 1/5-1/4 in mass of the tartary buckwheat powder and dietary alkali 1/1000-1/500 in mass of the tartary buckwheat powder in a dough mixer, adding saline water with the same mass as the tartary buckwheat powder, kneading dough for 30-60 min by using the dough mixer, wherein the concentration of the saline water is 1-2%, the water temperature is 30-40 ℃, and dough is obtained;
(3) Dough standing: standing the dough with a wet cotton cloth for 30-60 min, and keeping the cotton cloth wet in the process;
(4) molding: and (3) making the fermented dough into noodles by using a noodle making machine, drying the prepared noodles until the water content is lower than 5%, cutting and packaging to obtain the tartary buckwheat fine dried noodles.
8. the tartary buckwheat food of claim 4, wherein: the preparation method of the tartary buckwheat tea comprises the following steps:
(1) Grinding: grinding the tartary buckwheat seeds into powder, and sieving the powder with a 120-mesh sieve to obtain tartary buckwheat powder; soaking tartary buckwheat fruits for sprouting, dehydrating at high temperature, removing shells and crushing to obtain tartary buckwheat germ powder; washing stem, leaf and flower of Fagopyrum tataricum, dehydrating at low temperature, and pulverizing to obtain Fagopyrum tataricum plant powder;
(2) mixing: mixing and stirring the tartary buckwheat powder, the tartary buckwheat germ powder, the tartary buckwheat plant powder and purified water according to the proportion of 1: 0.2-0.3: 0.1-0.2: 0.4-0.5 to obtain a mixture;
(3) And (3) granulation and forming: granulating and molding the mixture by using a granulator, and drying at a low temperature to obtain tartary buckwheat tea particles, wherein the drying temperature is 50-60 ℃;
(4) Frying: and (3) frying the tartary buckwheat tea particles at a low temperature of 50-60 ℃ to obtain the tartary buckwheat tea.
CN201910868966.XA 2019-09-16 2019-09-16 Tartary buckwheat seeds, tartary buckwheat food and preparation method thereof Pending CN110574864A (en)

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