WO2011047537A1

WO2011047537A1 - Method of preparing buckwheat rutin food

Info

Publication number: WO2011047537A1
Application number: PCT/CN2010/001636
Authority: WO
Inventors: 郑鉴忠
Original assignee: Zheng Jianzhong
Priority date: 2009-10-19
Filing date: 2010-10-18
Publication date: 2011-04-28
Also published as: CN101692882A

Abstract

A method of preparing buckwheat rutin food, which includes the following steps: inactivating enzymes, manufacturing, packaging to obtain the final product.

Description

Buckwheat rutin food production method

Technical field

The method for producing buckwheat rutin food belongs to the field of food production and processing. Background technique

Buckwheat belongs to Polygnaceae. The genus Fagopyrum Mill has 15 species. Only F. esculentum Moench. and F. tataricum (L.) Gaerth are cultivars, and the rest are wild. Kind. Sweet buckwheat and bitter buckwheat are annual herbaceous plants, which are widely distributed due to their short growth cycle (60~90 days), drought tolerance, suffocation resistance and adaptability.

Buckwheat is rich in protein, starch, dietary fiber, fat, vitamins, mineral nutrients and trace elements.荞 Wheat protein contains 8 kinds of essential amino acids. There are 9 kinds of fatty acids in buckwheat fat, of which oleic acid and linoleic acid are more, accounting for 75% of total fatty acids, followed by palmitic acid and linolenic acid. The content of starch in buckwheat is more than 60%. It has more dietary fiber, and has the characteristics of water retention, oil holding, strong water swelling and strong adsorption capacity, which has the functions of lowering cholesterol, regulating blood sugar, and regulating bowel movements. Buckwheat flour contains a lot of vitamins: vitamin B1, vitamin B2, vitamin PP, vitamin P (rutin) and vitamins (of which B vitamins are rich, vitamin B1 and vitamin PP are significantly higher than rice, vitamin B2 is also higher than wheat 1 to 4 times of flour, rice and corn flour, which promotes growth, enhances digestion, and prevents inflammation. The bitter vitamin B6 is about 0.02 mg/g. The rich VE in buckwheat promotes cell regeneration and prevents it. The role of aging. Buckwheat flour is also rich in calcium, magnesium, potassium, phosphorus and trace elements iron, copper, zinc, selenium, of which magnesium, potassium, iron, copper content is 2-3 times that of rice and wheat. It also contains a large amount of 2,4-dihydroxycis cinnamic acid, which contains substances that inhibit the production of melanin in the skin and has the effect of preventing the occurrence of age spots and freckles.

Rutin is present in musk leaves, tobacco leaves, orange peel, tomatoes, etc., and the content of glutinous rice and buckwheat flowers is particularly rich. Buckwheat rutin is the main component of buckwheat flavonoids and is found in buckwheat flowers, stems, leaves and grains. The content of rutin in tartary buckwheat grains is 1~3 ^ (varies depending on the variety), buckwheat bran contains more than 4% rutin, and the outer layer of tartary buckwheat contains more than 3% rutin. Ordinary sweet glutinous grains containing rutin 0. 1~ 0. 5%, some sweet glutinous grains containing rutin 1. 0% or more. In the extract of tartary buckwheat flavonoids, the content of rutin can reach more than 90%.

Rutin has many physiological activities such as softening blood vessels and anti-oxidation, and is an important raw material for the pharmaceutical industry. Rutin is a polyphenol derivative and its basic structure is 2-phenylchromanone. Rutin molecular formula: C ₂₇ H _3M16 · xH ₂ 0, molecular weight: 610. 52, alias: vitamin P, rutin rutin, rutin, _lutin , _musk and so on. Rutin, melting point 176 ~ 178 ° C, 214 ~ 215 ° C decomposition, anhydrate is easy to absorb moisture. Lg rutin can be dissolved in 200ml boiling water, 7ml boiling methanol, soluble in pyridine, formyl and lye, slightly soluble in ethanol, acetone and ethyl acetate, almost insoluble in cold water (8~10L cold water can only dissolve lg rutin), Chloroform, ether, benzene, carbon disulfide and petroleum ether. Odorless, darkening under the influence of light.

" Buckwheat is not only edible but also a valuable health care product. Quinoa flavone can reduce the risk of high blood lipids and high blood pressure; prevent heart disease, atherosclerosis, deficiency: ^ 1⁄2, obesity; Good control of blood sugar and lowering diabetes may help prevent gallstones, anti-tumor and anti-leukemia, stomach, relieve constipation, and inhibit colorectal cancer.

Studies have shown that: buckwheat seed embryos contain highly active rutin degrading enzymes. If the extraction or processing conditions are improper, it will cause rapid degradation of rutin and greatly reduce the medicinal value of buckwheat. For example, dry tartary buckwheat powder is added to 2 times the weight of distilled water and shaken rapidly. The content of rutin is reduced from 80% to 32%, and 60% of rutin is degraded. By 30 min, about 85% of rutin B was degraded. At a temperature of 1 to 60 ° C, the rutin content decreases with increasing temperature, which is consistent with the catalytic properties of general biological enzymes. When the temperature is greater than 60 ,, the rutin content begins to increase as the temperature increases. When the temperature is higher than 70 °C, the content of rutin increases sharply with the increase of temperature. The rutin degrading enzyme starts to deactivate slowly when it is higher than 60 °C, and the deactivation rate is faster when it is higher than 70 °C.

The flavonoids of buckwheat kernels are mainly found in the outer layer of the embryo. There are many buckwheat products on the market, such as buckwheat instant noodles, buckwheat snack porridge, buckwheat noodles, buckwheat tea, etc. The processing must be mixed with cold water and processed at high temperature, resulting in buckwheat rutin. Being destroyed, the medicinal value of buckwheat cannot be realized. This is the original principle that the use of buckwheat foods is not obvious. There are many buckwheat pharmaceutical products on the market, such as buckwheat flavonoid capsules, buckwheat flavonoid ointment, buckwheat reed, buckwheat quercetin, etc. The curative effect is remarkable, all of which are medicines, not foods. The invention produces a daily food of buckwheat rutin, which first inactivates the rutin degrading enzyme. According to the need, the buckwheat rutin food may contain rutin 0. 5~30mg/g, which preserves the rutin in the buckwheat to the maximum extent, and can be sucked by the human body. By collecting and utilizing, the medicinal value of buckwheat is fully utilized, and rutin in the by-products of buckwheat and buckwheat processing is effectively utilized. Buckwheat rutin food has various physiological functions such as softening blood vessels, lowering blood pressure, lowering blood fat, lowering blood sugar, inhibiting tumor, antibacterial, antiviral and antioxidation, and mainly protecting blood vessels and preventing vascular diseases. Cardiovascular disease is the number one killer of today's humans.

In summary, the buckwheat food on the market now loses most of the rutin during processing, greatly reducing the therapeutic value of buckwheat food. The application method of buckwheat rutin food can effectively preserve rutin in buckwheat. It can make buckwheat foods play the proper therapeutic effect. Summary of the invention

The buckwheat rutin food production method is produced by the following steps: selecting the material to kill the enzyme, the ingredient production, and the packaging inspection to obtain the product.

1. The selection of enzymes is based on the requirements of the foods produced, the choice of raw products of buckwheat or buckwheat, such as glutinous rice, glutinous rice, buckwheat wheat bran, outer layer powder, middle layer powder, heart powder and other rutin content are different; The enzyme is based on the requirements of the food produced, artificially or mechanically to achieve the temperature of the selected raw materials above 80 ° C, to kill enzymes, prevent decomposition of rutin, prevent the production of bitter substances, eliminate anti-nutritional factors; direct extrusion above 85 Ό [Puffing, baking (fried), cooking, frying, microwave, electromagnetic, etc.] The buckwheat rutin food produced by the method is an enzyme in the production process and belongs to the range of inactivation.

2. The production of ingredients is based on the requirements of the foods produced. The buckwheat raw materials and other raw materials are selected according to the requirements of the produced foods. According to the formula, the production equipment and production process are selected according to the production standards of different buckwheat rutin foods. Less than 200 ° C

3. Packaging inspection is carried out according to the requirements of the buckwheat rutin food produced by manual or mechanical measurement packaging; the inspection is carried out according to the company's "Buckwheat Rutin Food Production Execution Standard" for sensory, physical and chemical, microbial and other tests, and the qualified products are packed into the package. Library. Implementation and industrial applicability

Buckwheat rutin food implementation and industrial production methods: selection of enzymes, enzyme production, packaging inspection to obtain products. Example 1 Bitter ruin instant noodles (fried) Production method

1. Select the enzyme to destroy the enzyme: Weigh the outer layer of bitter buckwheat (containing about 3 % of rutin) 40 kg, and put it into the tunnel microwave sterilizer to automatically kill the enzyme. The temperature of the enzyme-killing powder is 90 Ό, cooled, pulverized, and passed through a 100 mesh sieve for use.

2. Ingredient production: 1) Produced according to the production process of fried instant noodles. Weigh 25 kg of bitter buckwheat powder for the above-mentioned enzymes, 75 kg of special flour for instant noodles, and add auxiliary water. 2) Production process: Matching *ϊ→mixing→stirring and surface-maturing-composite rolling—continuous rolling, all-wire forming, steaming, cutting, cutting, frying, cooling, sorting, adding soup, packaging inspection, storage. The frying temperature is 130 148 ° C and the time is 80 100 seconds. 3) Bitter ruin instant noodles containing rutin 300 8001^/10 (3⁄4

3. Packaging inspection to obtain finished products: According to the production requirements of fried instant noodles, the packaging is measured by automatic packaging machine. The inspection shall be carried out according to the sampling of the company's “Executive Standard for Instant Noodles Production”, which will be tested for sensory, physicochemical and microbiological tests, and the products that have passed the inspection will be packed into the warehouse. '

Example 2 Production method of tartary buckwheat granule tea

1. Select the enzyme to kill the enzyme: Weigh 90 kg of tartary buckwheat wheat bran, remove the impurities such as clam shell through 40 mesh sieve, 10 kg of bitter buckwheat outer layer powder, all put into the feed granulation unit, stir evenly, and squeeze (steam temperature) ^~^^!^ into a diameter ^ 2 6mm of pellet raw material, the discharge temperature is above 9CTC, and it is cooled for use.

2. Ffi material production: Put the original 枓 into the drum type wok and stir fry automatically. The temperature of the granule raw material reaches about 130 C. The center of the granules is yellowish brown and has the smell of roasted wheat. It can be cooled and sieved to remove fine granules. Bagging, sealing. Bitter ruin granule tea containing rutin 20 30mg/g

3. The package inspection will get the finished product: Small package 5 20 grams, metered by automatic packaging machine. Large packaging 250 grams or more of human weighing packaging. The inspection shall be carried out according to the sampling of the “Buckwheat Rutin Tea Production Execution Standard” for sensory, physicochemical and microbiological tests, and the qualified products shall be packed into the warehouse. .

Example 3 Method for producing bitter rutin bread

1. Select the enzyme to kill the enzyme: Weigh the outer layer of bitter buckwheat (containing about 3 % of rutin) 30 kg, and put it into the tunnel microwave sterilizer to automatically destroy the enzyme. The enzyme-killing powder is discharged at a temperature of 85 90 ° C, cooled, pulverized, and passed through a 100 mesh sieve for use. 2. Ingredient production: 1) Produced according to the bread production process. Weigh 75 kg of flour for special use, 15 g of non-enzymatic powder, and add sugar, yeast and other auxiliary materials and water. 2) Production process: Raw and auxiliary materials are prepared for the first time, the first time, the first time, the first time, the second time, the second time, the second time, the second time, the second time, the second time, the other Cooling half of the finished product to process a package. The baking temperature is lower than 20 (TC. 3). The bitter gourd surface contains rutin 100~600mg/100g.

3. Finished inspection by packaging: According to the requirements of bread production, use automatic packaging machine or manual metering. The inspection shall be carried out according to the sampling of the “Bitter ruin bread production execution standard” for sensory, physicochemical, microbiological, etc., and the qualified products shall be packed into the warehouse.

Example 4 Method for producing sweet rutin brewed beer

1. Select the enzyme to kill the enzyme: Weigh the sweet buckwheat wheat bran (containing about 1% of rutin) 120Kg, remove the impurities such as clam shell through 40 mesh sieve, put it into the flat bottom wok and stir fry the enzyme automatically, the temperature reaches 85~95 At °C, release, cool and grind through 60~80 mesh sieve for use. Weigh the outer layer of sweet glutinous rice (including rutin 0. 7% or more) 60Kg, and put it into the tunnel microwave sterilizer to automatically kill the enzyme. The enzyme-killing powder is discharged at a temperature of 90 ° C, cooled, and pulverized and passed through a 60-80 mesh sieve for use. ' '

2. Ingredient production: 10 tons of sweet cucurbit brewed beer formula: water 8. 2 tons, dry matter 1. 8 tons. 1) Dry matter is produced according to the general beer production, only reduce rice (or starch). 150 g, weighed 100Kg of enzyme sweet buckwheat bran, 50Kg of enzyme sweet potato powder instead. 2) Produced according to the general beer production process.

3. The finished product is packaged and inspected: According to the production requirements of brewing beer with sweet cucurbit, it is automatically metered and filled with automatic packaging machine for sealing and sterilization. The inspection shall be carried out according to the sampling of the “Still Production Standard for Brewing of Sweet Gourd Brewed Beer” for sensory, physicochemical, microbiological, etc., and the products that have passed the inspection shall be packed into the warehouse. Sweet cucurbit brewed beer containing rutin 10~25mg/100ml.

Embodiment 5 Method for producing bitter rutin

1. Select the enzyme to destroy the enzyme: bitter buckwheat whole powder (containing about 2% of rutin), extrudate and extinction enzyme, smash through 100 mesh sieve, puffing temperature 130~150 °C. .

2. Ingredient production: 1) Produced according to the production process of bitter gourd instant food paste. 2) Ingredients: 65% of the enzyme-killing bitter powder, 30% of the rice powder, and 5% of the soybean powder. Rice flour: Puffed at 130~170 °C, crushed through a 100 mesh sieve. Soy flour: Soy 190~210 °C fried,

'Shelled, smashed through a 100 mesh screen. 3) Production process: Ingredients→mixing→stirring→sterilization→packaging inspection→into the warehouse. 4) bitter buckwheat rutin instant food paste containing rutin 600 ~ 1200mg / 100g, warm water and mix and mix ready to eat.

3. The finished product of the packaging inspection: According to the production requirements of the bitter gourd instant food paste, the packaging is measured by an automatic packaging machine. The inspection shall be carried out according to the sampling of the “Bitter Gourd Fast Food Paste Production Execution Standard” for sensory, physicochemical, microbiological, etc., and the qualified products shall be packed into the warehouse.

Example 6 Production method of budding active rutin sweet glutinous rice

1. Select the enzyme to kill the enzyme Step: Screen the sweet mash, wash it, soak it, immerse it, bud, rinse it with water. Method: Screen sweet glutinous rice (de-stone, de-ironing, de-sanding), air-selection, water washing, 40~50 Ό hot water cleaning, 30~35°C water soaking, keeping water temperature 20~30°C, 7 ~10 hours, room temperature 15~25 °C germination 35~70 hours, 60~70% sweet stalk bud, bud length 0. 3~ 2 mm termination, rinse with water to remove harmful substances that may be produced during germination, above 85'C Inactivated enzymes.

2. Ingredient production According to the production process of budding active sweet glutinous rice. Equipment for producing germinated active sweet glutinous rice: 1) Enzyme-inhibiting method or equipment: steaming, boiling, frying or microwave heating above 85 °C, optional cooking pot, drum frying pan, flat bottom wok or microwave sterilizer; 2) Shelling method or equipment: mechanical shelling, air sorting and shell removal, optional rice milling machine, glutinous rice machine or shelling machine; 3) drying method or equipment: natural drying or heating drying: optional drying and drying, Heat drying, heating and drying can be used in drum frying pan, flat bottom wok or microwave dryer; 4) Selective packaging: mechanical and manual selection to remove broken sweet glutinous rice and impurities, manual or mechanical metering packaging. The germination activity sweet glutinous rice production process: germination sweet cockroach, one enzyme, one shell, one shell, one shell, one dry one, one test, one test, one test. 0%。 The germination of the active sweet glutinous rice with rutin 0. 2~1. 0%. -

3. The package inspection will be carried out according to the requirements of the germinated active sweet glutinous rice produced by the manufacturer. The test will be carried out according to the “Single Active Sweet Glutinous Rice Production Execution Standard” for sensory, physicochemical, microbiological, etc. Packing into the warehouse.

Example 7 Method for producing white wine of tartary buckwheat

1. Select the enzyme to destroy the enzyme: Weigh the buckwheat wheat bran (containing about 4% of rutin) 100Kg, remove the impurities such as clam shell through 20 mesh sieve, put it into the flat bottom wok and stir fry the enzyme automatically, the temperature reaches 85~95 Release at °C, cool down and set aside. Weigh the outer layer of bitter buckwheat About 3% of rutin) 50Kg, put into the tunnel microwave sterilization machine to automatically destroy the enzyme. The enzyme-killing powder is powdered at a temperature of 90 ° C, cooled, crushed, passed through a 20 mesh sieve, mixed with cooled buckwheat bran and stirred uniformly to obtain an enzyme-killing tartary buckwheat powder.

2. Ingredient production: 1) According to the brewing liquor production formula, only reduce the rice (corn, barley, wheat or sorghum and other raw materials) 10~50%, replace the enzyme with bitter buckwheat powder, and the enzyme bitter buckwheat powder accounts for the total brewing raw materials. 8~16% of the weight _; 2) Produced according to the brewing liquor production process.

3. Packaging inspection to obtain finished products: According to the production requirements of brewing white wine by bitter cucurbit, automatic filling and sealing sterilization with automatic packaging machine. The inspection shall be carried out according to the sampling of the “Standards for the Production of Bitter Gourd Brewed Liquor”, which will be tested for sensory, physical and chemical, microbial, etc., and the products that have passed the inspection will be packed into the warehouse. Bitter rutin brewed white wine containing rutin 10~100mg/100ml.

The production technology of the invention is simple and reasonable, and the process is smooth, ensuring the pure natural quality of the buckwheat rutin food, achieving the purpose of convenient eating and homologous consumption of food and medicine, fully reflecting the therapeutic value of buckwheat rutin food, and making the buckwheat of medicine and food. Rutin can better benefit mankind. This technology is used to produce a variety of buckwheat rutin foods, including buckwheat rutin tea, beverages, buckwheat rutin instant noodles, noodles or dumplings, buckwheat rutin for fans or vermicelli, buckwheat rutin bread, taro or grilled clams, buckwheat reed Butter biscuits or pastries, buckwheat rutin flour, instant paste, oatmeal or health nutrition powder, buckwheat rutin brewed beer, liquor, rice wine, vinegar, soy sauce, buckwheat rutin rice pudding, nutrition fast line, ice cream, buckwheat sprouting active food, etc. . .

Claims

1. The method for producing buckwheat rutin food, the steps thereof include: selecting materials for enzyme digestion, ingredient production, and packaging inspection to obtain products.

2. The method for producing buckwheat rutin according to claim 1, wherein: the material is selected according to the requirements of the produced food, such as glutinous rice, glutinous rice, buckwheat wheat bran, and the like. The content of rutin such as layer powder, middle layer powder and heart powder is different; the enzyme is determined according to the requirements of the food produced, and the temperature of the selected raw material is above 80'C by artificial or mechanical means, and the enzyme is prevented and the rutin is prevented. Decompose, prevent the production of bitter substances, eliminate anti-nutritional factors; 85 Ό directly squeeze [Puffing, baking (fried), cooking, frying, microwave, electromagnetic, etc.] produced buckwheat rutin food is the enzyme in the production process, It belongs to the range of inactivation.

3. The method for producing buckwheat rutin according to claim 1, wherein: the ingredient is produced according to the requirements of the produced food, and the buckwheat raw material and other raw materials are selected according to the requirements of the produced food, and are formulated according to the formula; according to different buckwheat rutin The food production execution standard selects the production equipment and production process for processing and production, and the processing and production temperature is less than 200 °C.

4. The method for producing buckwheat rutin food according to claim 1, wherein: the package inspection is performed according to the requirements of the buckwheat rutin food produced by the manual or mechanical metering package; the inspection is performed according to the enterprise "buckwheat rutin food production" Standards are sampled for sensory, physicochemical, microbiological, etc., and qualified products are packed into the warehouse.