CN110946235A - Preparation method of enzymatic buckwheat flour - Google Patents

Preparation method of enzymatic buckwheat flour Download PDF

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Publication number
CN110946235A
CN110946235A CN201911290005.1A CN201911290005A CN110946235A CN 110946235 A CN110946235 A CN 110946235A CN 201911290005 A CN201911290005 A CN 201911290005A CN 110946235 A CN110946235 A CN 110946235A
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buckwheat flour
buckwheat
enzymatic
amylase
sodium hydroxide
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冯图
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Guizhou University of Engineering Science
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Guizhou University of Engineering Science
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms

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

Abstract

The invention discloses a preparation method of enzymatic buckwheat flour in the technical field of buckwheat processing, which comprises the following steps of preparing raw materials of 10-30 parts of buckwheat flour, 0.01-0.03 part of β -amylase, 0.01-0.03 part of lactic acid, 0.01-0.03 part of hydrochloric acid, 0.01-0.03 part of sodium hydroxide, 0.2-0.6 part of 3, 5-dinitrosalicylic acid and 0.2-0.6 part of glucose, mixing the buckwheat flour with water, finely grinding and stirring the mixture into slurry, cooking the slurry mixture, stopping heating, adding β -amylase, lactic acid, hydrochloric acid and sodium hydroxide, stirring the mixture to obtain slurry enzymatic buckwheat flour, selecting an optimal scheme to carry out enzymatic hydrolysis on the buckwheat flour, adding the enzymatic hydrolyzed buckwheat flour into a beverage, effectively preventing the problem of jelly and precipitates of the existing buckwheat flour in the existing beverage, and prolonging the storage time.

Description

Preparation method of enzymatic buckwheat flour
Technical Field
The invention relates to the technical field of buckwheat processing, in particular to a preparation method of enzymatic buckwheat flour.
Background
Buckwheat, the only dicotyledonous plant of Polygonaceae used as grain, originates from China. Buckwheat flour is one of the wheat flours used for making wafers and is particularly popular in the americas, france and eastern europe. Has good nutrition and health promotion effects.
The buckwheat is rich in nutrition, and has high nutritive value whether being sweet buckwheat or tartary buckwheat and whether being seeds, stems, leaves or flowers. Buckwheat flour has higher protein and fat than wheat flour and rice. Protein is also higher than corn meal, while fat is lower than corn meal. The vitamin B2 is 4-24 times higher than that of wheat flour, rice and corn flour, and rutin and chlorophyll are lacking in cereal grains. The mineral nutrient elements are higher than other grains in different degrees. The buckwheat contains 9.3 to 14.9 percent of protein, 1.7 to 2.8 percent of fat and 63.6 to 73.1 percent of starch. The carbohydrates of buckwheat are mainly starch. Because the grains are fine, the product is easy to cook, digest and process compared with other cereals. Buckwheat contains rich dietary fiber, and the content of the dietary fiber is 10 times of that of common refined rice; the buckwheat contains more trace elements such as iron, manganese, zinc and the like than common grains.
Untreated buckwheat has an extremely unstable property when made into flour, and since a large amount of starch is contained in buckwheat flour, a jelly is produced in a liquid after mixing with the liquid, and particularly in the case of making a beverage, this phenomenon is called a retrogradation phenomenon, which causes deterioration in the taste of the beverage and is not favorable for storage.
Disclosure of Invention
The invention aims to provide a preparation method of enzymatic buckwheat flour, which solves the problem that the buckwheat flour proposed in the background art is added into a beverage after being not subjected to enzymatic hydrolysis and is easy to generate jelly.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of enzymatic buckwheat flour comprises the following steps:
preparing raw materials, namely 10 to 30 parts of buckwheat flour, 0.01 to 0.03 part of β -amylase, 0.01 to 0.03 part of lactic acid, 0.01 to 0.03 part of hydrochloric acid, 0.01 to 0.03 part of sodium hydroxide, 0.2 to 0.6 part of 3, 5-dinitrosalicylic acid and 0.2 to 0.6 part of glucose;
step two: mixing buckwheat flour with water, finely grinding and stirring into slurry;
step three: cooking the slurry mixture;
step four, after the heating is stopped, β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added and stirred to obtain slurry-like enzymatic hydrolysis buckwheat flour;
step five: adding the pasty buckwheat flour into a dryer, adding 3, 5-dinitrosalicylic acid and glucose, stirring and drying to obtain dry enzymatic hydrolysis buckwheat flour.
Preferably, the proportion of the buckwheat flour to the water in the second step is 1: 8.
preferably, the cooking temperature in the third step is between 90 and 110 ℃.
Preferably, the temperature of the β -amylase, lactic acid, hydrochloric acid and sodium hydroxide added in the fourth step is 45-70 ℃.
Preferably, the drying temperature in the fifth step is 70-90 ℃, and the drying time is 150 min.
Compared with the prior art, the invention has the beneficial effects that: through the preparation method of the enzymatic hydrolysis buckwheat flour, the existing unprocessed buckwheat has extremely unstable property after being made into flour, and the buckwheat flour contains a large amount of starch, so that liquid generates jelly after being mixed with liquid, and particularly, when the beverage is made, the phenomenon is called as the phenomenon of retrogradation, so that the taste of the beverage is deteriorated, and the storage is not facilitated.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 provides the following technical scheme: a method for preparing enzyme-hydrolyzed buckwheat flour is used for prolonging storage time of beverage containing buckwheat flour and preventing generation of jelly in beverage.
Example 1
The preparation method comprises the following steps:
preparing raw materials, namely 10 parts of buckwheat flour, 0.01 part of β -amylase, 0.01 part of lactic acid, 0.01 part of hydrochloric acid, 0.01 part of sodium hydroxide, 0.2 part of 3, 5-dinitrosalicylic acid and 0.2 part of glucose;
step two: mixing buckwheat flour with water, finely grinding and stirring into slurry;
step three: cooking the slurry mixture;
step four, after the heating is stopped, β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added and stirred to obtain slurry-like enzymatic hydrolysis buckwheat flour;
step five: adding the pasty buckwheat flour into a dryer, adding 3, 5-dinitrosalicylic acid and glucose, stirring and drying to obtain dry enzymatic hydrolysis buckwheat flour.
Wherein, the proportion of the buckwheat flour to the water in the step two is 1: 8.
wherein the cooking temperature in the third step is between 90 and 110 ℃.
Wherein the temperature of the β -amylase, the lactic acid, the hydrochloric acid and the sodium hydroxide added in the fourth step is 45 ℃.
Wherein, in the fifth step, the drying temperature is 70 ℃, and the drying time is 120 min.
Example 2
The preparation method comprises the following steps:
preparing raw materials, namely 20 parts of buckwheat flour, 0.02 part of β -amylase, 0.02 part of lactic acid, 0.02 part of hydrochloric acid, 0.02 part of sodium hydroxide, 0.4 part of 3, 5-dinitrosalicylic acid and 0.4 part of glucose;
step two: mixing buckwheat flour with water, finely grinding and stirring into slurry;
step three: cooking the slurry mixture;
step four, after the heating is stopped, β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added and stirred to obtain slurry-like enzymatic hydrolysis buckwheat flour;
step five: adding the pasty buckwheat flour into a dryer, adding 3, 5-dinitrosalicylic acid and glucose, stirring and drying to obtain dry enzymatic hydrolysis buckwheat flour.
Wherein, the proportion of the buckwheat flour to the water in the step two is 1: 8.
wherein the cooking temperature in the third step is between 90 and 110 ℃.
Wherein the temperature of the step four when β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added is 60 ℃.
Wherein, in the fifth step, the drying temperature is 80 ℃ and the drying time is 135 min.
Example 3
The preparation method comprises the following steps:
preparing raw materials, namely 30 parts of buckwheat flour, 0.03 part of β -amylase, 0.03 part of lactic acid, 0.03 part of hydrochloric acid, 0.03 part of sodium hydroxide, 0.6 part of 3, 5-dinitrosalicylic acid and 0.6 part of glucose;
step two: mixing buckwheat flour with water, finely grinding and stirring into slurry;
step three: cooking the slurry mixture;
step four, after the heating is stopped, β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added and stirred to obtain slurry-like enzymatic hydrolysis buckwheat flour;
step five: adding the pasty buckwheat flour into a dryer, adding 3, 5-dinitrosalicylic acid and glucose, stirring and drying to obtain dry enzymatic hydrolysis buckwheat flour.
Wherein, the proportion of the buckwheat flour to the water in the step two is 1: 8.
wherein the cooking temperature in the third step is between 90 and 110 ℃.
Wherein the temperature of the β -amylase, the lactic acid, the hydrochloric acid and the sodium hydroxide added in the fourth step is 70 ℃.
Wherein, in the fifth step, the drying temperature is 90 ℃, and the drying time is 150 min.
The dry enzymatic buckwheat flour produced in the above examples was added to the semi-finished beverage, and the precipitation of the beverage was observed at different times and the taste, precipitation content and gum content were measured to obtain the following table:
Figure BDA0002318814080000041
Figure BDA0002318814080000051
as can be seen from the above table, the state and taste of the finished beverage supported by mixing the enzyme-hydrolyzed buckwheat flour prepared in example 2 with the semi-finished beverage after storage for a certain period of time are superior to those of the enzyme-hydrolyzed buckwheat flour prepared in examples 1 and 3, so that the problem that jelly is easily generated when buckwheat flour is added to the beverage without enzymatic hydrolysis and the storage time is short is solved, and simultaneously, the taste and storage time of the beverage are improved, and the occurrence of precipitate and jelly is reduced.
While the invention has been described with reference to certain embodiments, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the various embodiments of the invention disclosed may be used in any combination whatsoever without structural conflict, and the failure to exhaustively describe such combinations in this specification is merely for the sake of brevity and resource conservation. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims (5)

1. A preparation method of enzymatic buckwheat flour is characterized by comprising the following steps: the preparation method comprises the following steps:
preparing raw materials, namely 10 to 30 parts of buckwheat flour, 0.01 to 0.03 part of β -amylase, 0.01 to 0.03 part of lactic acid, 0.01 to 0.03 part of hydrochloric acid, 0.01 to 0.03 part of sodium hydroxide, 0.2 to 0.6 part of 3, 5-dinitrosalicylic acid and 0.2 to 0.6 part of glucose;
step two: mixing buckwheat flour with water, finely grinding and stirring into slurry;
step three: cooking the slurry mixture;
step four, after the heating is stopped, β -amylase, lactic acid, hydrochloric acid and sodium hydroxide are added and stirred to obtain slurry-like enzymatic hydrolysis buckwheat flour;
step five: adding the pasty buckwheat flour into a dryer, adding 3, 5-dinitrosalicylic acid and glucose, stirring and drying to obtain dry enzymatic hydrolysis buckwheat flour.
2. The method for preparing enzyme-hydrolyzed buckwheat flour according to claim 1, wherein: the proportion of the buckwheat flour to the water in the second step is 1: 8.
3. the method for preparing enzyme-hydrolyzed buckwheat flour according to claim 1, wherein: the cooking temperature in the third step is between 90 and 110 ℃.
4. The method for preparing enzyme-hydrolyzed buckwheat flour according to claim 1, wherein the temperature of β -amylase, lactic acid, hydrochloric acid and sodium hydroxide is 45-70 ℃ in the fourth step.
5. The method for preparing enzyme-hydrolyzed buckwheat flour according to claim 1, wherein: in the fifth step, the drying temperature is 70-90 ℃, and the drying time is 150 min.
CN201911290005.1A 2019-12-16 2019-12-16 Preparation method of enzymatic buckwheat flour Pending CN110946235A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114223724A (en) * 2021-12-20 2022-03-25 中国农业大学 Buckwheat milk beverage base body modified by extrusion coupling starch branched chains and processing method thereof
CN115349594A (en) * 2022-08-29 2022-11-18 浙江赛然生物科技有限公司 Preparation method and equipment of enzymatic buckwheat flour

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431755A (en) * 2015-01-13 2015-03-25 李为国 Preparation method of buckwheat health-care product
CN106261438A (en) * 2016-08-22 2017-01-04 南昌泰康食品科技有限公司 A kind of preparation method of enzymolyzed buckwheat powder

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431755A (en) * 2015-01-13 2015-03-25 李为国 Preparation method of buckwheat health-care product
CN106261438A (en) * 2016-08-22 2017-01-04 南昌泰康食品科技有限公司 A kind of preparation method of enzymolyzed buckwheat powder

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
平若璞等: "荞麦饮料酶解工艺研究", 《农产品加工》 *
田芳等: "酶解法制备荞麦抗性淀粉的工艺优化", 《粮食加工》 *
葛林丽等: "酶解荞麦粉制备脂肪替代品的工艺研究", 《食品工业》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114223724A (en) * 2021-12-20 2022-03-25 中国农业大学 Buckwheat milk beverage base body modified by extrusion coupling starch branched chains and processing method thereof
CN114223724B (en) * 2021-12-20 2023-09-05 中国农业大学 Extrusion coupling starch branched chain modified buckwheat milk beverage substrate and processing method thereof
CN115349594A (en) * 2022-08-29 2022-11-18 浙江赛然生物科技有限公司 Preparation method and equipment of enzymatic buckwheat flour

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