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Buckwheat malt seedling dish and production method thereof

A production method and a technology for buckwheat sprouts are applied in the field of buckwheat sprouts and their production, which can solve the problem of no buckwheat sprouts, and achieve the effects of enhancing activity, improving immunity and enhancing human health.

Inactive Publication Date: 2009-12-23
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contrast, this technology germinates buckwheat rich in rutin, polysaccharides, etc., the nutritional function is improved, and it is easier to be absorbed by the human body. At present, there is no relevant report on buckwheat germ products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Production of a kind of buckwheat sprouts

[0025] (1), selection and sterilization

[0026] After the buckwheat seeds were selected and washed with 18% saline solution by mass percentage and left to stand for 5 minutes, the floating buckwheat seeds were removed, and then the aqueous solution with a mass percentage of 0.1% potassium chloride was electrolyzed and ionized, and the formed Sterilize by immersing in strong reducing alkaline water for 5 minutes;

[0027] In the seed selection process, 18% by mass percentage of salt water is mixed with buckwheat seeds by 5: 1: the aqueous solution of 0.1% potassium chloride for sterilization is mixed by 8: 1 with buckwheat seeds;

[0028] During the selection and sterilization of buckwheat seeds, the germinating utensils and spaces are washed and sprayed with acidic water with strong oxidizing properties formed after electrolysis and ionization of an aqueous solution with a mass percentage of 0.1% potassium chloride;

[0029...

Embodiment 2

[0038] Production of a kind of buckwheat sprouts

[0039] (1), selection and sterilization

[0040] The buckwheat seeds were selected and washed with 19% saline solution by mass percentage and left standing for 8 minutes, then the floating buckwheat seeds were removed, and then electrolyzed and ionized with an aqueous solution of 0.1% potassium chloride by mass percentage, the formed Sterilize by immersing in strong reducing alkaline water for 8 minutes;

[0041] During the seed selection process, 19% by mass of saline was mixed with buckwheat seeds at a ratio of 5:1: then an aqueous solution of 0.1% by mass of potassium chloride was mixed with buckwheat seeds at a ratio of 8:1.

[0042] During the selection and sterilization of buckwheat seeds, the germinating utensils and spaces are washed and sprayed with acidic water with strong oxidizing properties formed after electrolysis and ionization of an aqueous solution with a mass percentage of 0.1% potassium chloride;

[0043]...

Embodiment 3

[0052] Preparation of a kind of buckwheat sprouts

[0053] (1), selection and sterilization

[0054] The buckwheat seeds are selected and washed with 20% salt water by weight, and left standing for 10 minutes, then the floating buckwheat seeds are removed, and then electrolyzed and ionized with an aqueous solution with a mass percentage of 0.1% potassium chloride, the formed Soak in strong reducing alkaline water for 10 minutes to sterilize;

[0055] During the seed selection process, 20% by mass of saline is mixed with buckwheat seeds at a ratio of 5:1; then, an aqueous solution of 0.1% by mass of potassium chloride is mixed with buckwheat seeds at a ratio of 8:1.

[0056] During the selection and sterilization of buckwheat seeds, the germinating utensils and spaces are washed and sprayed with acidic water with strong oxidizing properties formed after electrolysis and ionization of an aqueous solution with a mass percentage of 0.1% potassium chloride;

[0057] (2), soaking ...

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Abstract

The invention discloses a buckwheat sprout seedling dish and a preparation method thereof, belonging to the field of foods. The preparation method of the buckwheat sprout seedling dish comprises the steps of seed selection, sterilization, seed soaking, sowing, sprouting, harvesting and the like, and the water content of the obtained buckwheat sprout seedling dish is 80% to 90%. In the invention, the buckwheat sprout seedling dish made by buckwheat after sprouting has the savory taste of buckwheat sprouts and is rich in flavonoid compounds, such as rutin and the like, and 18 kinds of amino acids necessary to a human body simultaneously, the mineral content of the buckwheat sprout seedling dish is higher than that of common buckwheat kernels, the activity of nutritional ingredients is reinforced, and the nutritional ingredients are easy for the human body to absorb; by eating the buckwheat sprout seedling dish frequently, the immunity of the human body can be enhanced, and the health of the human body is strengthened.

Description

technical field [0001] The invention relates to buckwheat sprouts and a production method thereof, belonging to the field of food. Background technique [0002] With the improvement of people's living standards and the change of eating habits, green food is generally loved by people. People are not only satisfied with the supply quantity of vegetables, but also pay more attention to the appearance, quality and food safety of vegetables and other quality indicators. Sprouts are favored by consumers as a nutritious, high-quality, pollution-free health-care green food. Therefore, sprouts have become a promising emerging vegetable industry. [0003] The nutritional function of buckwheat has been proved by research, but the deep processing of buckwheat is still in its infancy at home and abroad. The Chinese invention patent application number CN02115468.6, entitled "Preparation Technology of Black Wheat Malt", discloses a kind of black wheat as raw material Made of malt. In co...

Claims

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Application Information

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IPC IPC(8): A01G31/02A01C1/08A01C1/02A23B7/148A23L1/172A23L7/152
CPCY02P60/21
Inventor 周一鸣周小理崔琳琳宋鑫莉赵琳
Owner SHANGHAI INST OF TECH
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