CN112868988A

CN112868988A - Tartary buckwheat and bean dreg powder capsule and preparation method thereof

Info

Publication number: CN112868988A
Application number: CN202110102706.9A
Authority: CN
Inventors: 马霞; 朱碧云; 邵雅文; 刘长虹; 李林波
Original assignee: Shanghai Institute of Technology
Current assignee: Shanghai Institute of Technology
Priority date: 2021-01-26
Filing date: 2021-01-26
Publication date: 2021-06-01

Abstract

The invention discloses a tartary buckwheat and bean dreg powder capsule and a preparation method thereof. The tartary buckwheat bean dreg powder comprises, by weight, 30-50 parts of tartary buckwheat powder, 40-100 parts of bean dreg powder, 1-3 parts of an adhesive and 2-4 parts of a lubricant. The preparation method comprises the following steps: mixing the tartary buckwheat powder, the bean dreg powder, the adhesive and the lubricant to obtain compound powder, and placing the compound powder in a dry and clean environment for later use; and (3) filling the compound powder into empty capsules on a sterile workbench, and then carrying out ultraviolet sterilization for 5-10 min to obtain the tartary buckwheat bean dreg powder capsules. The invention increases the dietary fiber and protein content of the product by adding the bean curd residue into the buckwheat flour, is an effective way for developing and utilizing the bean curd residue, has strong operability and low processing cost, has small loss of nutrition and functional components in the processing process and is convenient to eat.

Description

Tartary buckwheat and bean dreg powder capsule and preparation method thereof

Technical Field

The invention relates to a tartary buckwheat and bean dreg powder capsule and a preparation method thereof, belonging to the technical field of deep processing of cereal food.

Background

The tartary buckwheat (tartary buckwheat) is one of the traditional small coarse cereals in China, is rich in nutrition and is deeply favored by people. The contents of protein, fat, vitamins and trace elements in the tartary buckwheat are generally higher than those of a large number of grain crops such as rice, wheat, corn and the like, and particularly, the tartary buckwheat contains chlorophyll and flavone substances such as rutin and the like which are not contained in other cereal grains. The tartary buckwheat is an important crop, also has the cultivation advantages of high self-pollination seed setting rate, barren resistance, freezing resistance, short growth cycle period and the like, is suitable for being planted in the west barren region, and has remarkable social benefit. In recent years, the nutritional and medicinal values of tartary buckwheat are more and more emphasized by people.

The bean curd residue is byproduct of bean curd or soybean milk, and is rich in dietary fiber and protein, and has high nutritive value and health promotion function. Practice proves that the edible bean curd residue can reduce the content of cholesterol in blood, reduce the consumption of insulin of a diabetic patient, has the effects of reducing blood sugar and blood fat, losing weight, preventing and treating constipation and the like, and has wide development and utilization prospects. The development and utilization of soybean curd refuse have been reported at home and abroad, for example, as a feed for livestock, a fermentation substrate for biological products, a dietary fiber production and the like.

However, the utilization rate of the soybean curb residues in China is low at present, and most of the soybean curb residues are treated as wastes except that part of the soybean curb residues are used as feed and a small amount of the soybean curb residues are used for preparing dietary fibers, so that waste is caused, and the environment is polluted. Therefore, the bean curd residue is dried to remove water in the bean curd residue, and is crushed and sieved to prepare bean curd residue powder which can be used as a high-quality and low-price dietary fiber raw material to be added into various foods or can be directly eaten as a health food.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: how to effectively transform the bean dregs into functional food.

In order to solve the technical problems, the invention adopts the following technical scheme:

the tartary buckwheat and bean dreg powder capsule is characterized in that raw materials of tartary buckwheat and bean dreg powder comprise, by weight, 30-50 parts of tartary buckwheat powder, 40-100 parts of bean dreg powder, 1-3 parts of an adhesive and 2-4 parts of a lubricant.

Preferably, the preparation method of the tartary buckwheat powder comprises the following steps: and (3) putting the tartary buckwheat into a grinder to be ground for 10-20 min, and then sieving with a 50-60-mesh sieve to obtain tartary buckwheat powder.

Preferably, the preparation method of the bean dreg powder comprises the following steps: soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain bean dregs; uniformly spreading the bean dregs on a tray, and drying the bean dregs in a drying box at the temperature of 50-60 ℃ for 2-4 h by low-temperature hot air until the surface of the material is dried; and (3) putting the dried bean dregs into a grinder to be ground for 10-20 min, and then sieving the bean dregs with a 50-60-mesh sieve to obtain bean dreg powder.

Preferably, the adhesive is corn starch, glutinous rice flour or hydroxypropyl methyl cellulose.

Preferably, the lubricant is polyethylene glycol 4000, magnesium stearate or potassium stearate.

The invention also provides a preparation method of the tartary buckwheat and bean dreg powder capsule, which is characterized in that tartary buckwheat powder, bean dreg powder, adhesive and lubricant are mixed to obtain compound powder, and the compound powder is placed in a dry and clean environment for standby; and (3) filling the compound powder into empty capsules on a sterile workbench, and then carrying out ultraviolet sterilization for 5-10 min to obtain the tartary buckwheat bean dreg powder capsules.

The invention increases the dietary fiber and protein content of the product by adding the bean curd residue into the buckwheat flour, is an effective way for developing and utilizing the bean curd residue, has strong operability and low processing cost, has small loss of nutrition and functional components in the processing process and is convenient to eat. The preparation method provided by the invention is simple and convenient, and the peristalsis and absorption of gastrointestinal tracts are promoted by adding the adhesive (corn starch, glutinous rice flour and hydroxypropyl methyl cellulose) and the lubricant (polyethylene glycol 4000, magnesium stearate and potassium stearate).

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.

The raw materials used in the examples are shown in table 1.

TABLE 1

Name of raw materials	Specification of	Manufacturer of the product
			Corn starch	500 g/bag	XINXIANG LIANGRUNQUAN CEREAL FOOD Co.,Ltd.
Polyethylene glycol 4000	500 g/bag	NANJING WELL PHARMACEUTICAL Co.,Ltd.
			Commercially available empty capsules	100 granules/bag	American pharmaceutical group
Glutinous rice flour	500 g/bag	HENAN HUANGGUO GRAIN Co.,Ltd.
			Hydroxypropyl methylcellulose	100 g/bag	Zhejiang Annung Biotechnology Ltd
Magnesium stearate	100 g/bag	Ten thousand bang industries, Inc. of Henan
			Potassium stearate	100 g/bag	Ten thousand bang industries, Inc. of Henan

The invention provides a preparation method of tartary buckwheat and bean dreg powder capsules, which comprises the following steps:

(1) preparing tartary buckwheat powder: selecting high-quality tartary buckwheat, putting the high-quality tartary buckwheat into a grinder to be ground for 10-20 min, and then sieving the high-quality tartary buckwheat through a 50-60-mesh sieve to obtain tartary buckwheat powder.

(2) Preparing bean dreg powder: soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain bean dregs. Uniformly spreading the bean dregs on a tray, and drying the bean dregs in a drying box at the temperature of 50-60 ℃ for 2-4 h by low-temperature hot air until the surface of the material is dried. And (3) putting the dried bean dregs into a grinder to be ground for 10-20 min, and then sieving the bean dregs with a 50-60-mesh sieve to obtain bean dreg powder.

(3) Preparation of compound powder: mixing the tartary buckwheat powder, the bean dreg powder, the adhesive and the lubricant according to a certain proportion, and then placing the mixture in a dry and clean environment for later use.

(4) And (3) preparing a finished product: and (3) filling the compound powder into a commercially available empty capsule on a sterile workbench, sterilizing for 5-10 min by ultraviolet rays, and packaging to obtain a finished product of the tartary buckwheat bean dreg powder capsule.

Example 1

A tartary buckwheat and bean dreg powder capsule comprises the following raw materials: tartary buckwheat powder, bean dreg powder, an adhesive and a lubricant. Wherein, the bitter buckwheat powder, the bean dreg powder, the adhesive and the lubricant are respectively in parts by weight:

example 2

example 3

example 4

Claims

1. the tartary buckwheat and bean dreg powder capsule is characterized in that raw materials of tartary buckwheat and bean dreg powder comprise, by weight, 30-50 parts of tartary buckwheat powder, 40-100 parts of bean dreg powder, 1-3 parts of an adhesive and 2-4 parts of a lubricant.

2. The tartary buckwheat and bean dreg powder capsule as claimed in claim 1, wherein the preparation method of the tartary buckwheat powder comprises the following steps: and (3) putting the tartary buckwheat into a grinder to be ground for 10-20 min, and then sieving with a 50-60-mesh sieve to obtain tartary buckwheat powder.

3. The tartary buckwheat bean dreg powder capsule as claimed in claim 1, wherein the preparation method of the bean dreg powder comprises the following steps: soaking semen glycines in warm water overnight, peeling, adding water, pulping, and filtering to obtain bean dregs; uniformly spreading the bean dregs on a tray, and drying the bean dregs in a drying box at the temperature of 50-60 ℃ for 2-4 h by low-temperature hot air until the surface of the material is dried; and (3) putting the dried bean dregs into a grinder to be ground for 10-20 min, and then sieving the bean dregs with a 50-60-mesh sieve to obtain bean dreg powder.

4. The tartary buckwheat okara dreg powder capsule as claimed in claim 1, wherein the binder is corn starch, glutinous rice flour or hydroxypropyl methyl cellulose.

5. The tartary buckwheat bean dreg powder capsule as claimed in claim 1, wherein the lubricant is polyethylene glycol 4000, magnesium stearate or potassium stearate.

6. The method for preparing the tartary buckwheat and bean dreg powder capsule of any one of the claims 1 to 5, is characterized in that tartary buckwheat powder, bean dreg powder, adhesive and lubricant are mixed to obtain compound powder, and the compound powder is placed in a dry and clean environment for standby; and (3) filling the compound powder into empty capsules on a sterile workbench, and then carrying out ultraviolet sterilization for 5-10 min to obtain the tartary buckwheat bean dreg powder capsules.