Fagopyrum tataricum hulling method

Abstract

The invention relates to the grain processing technology, in particular to a fagopyrum tataricum hulling method, which solves the problems in the existing fagopyrum tataricum hulling method that the original nutrient components and characteristics of the shelled fagopyrum tataricum can be changed due to the large curing procedure, and the perfect kernel rate is not high. In the method, the following procedures: 1, removing the dust and impurities in the raw material fagopyrum tataricum; 2, soaking the fagopyrum tataricum by clear water; 3, placing the fagopyrum tataricum in a specially-used container, sending the container in an industrial microwave oven for heating, and controlling the heating temperature to be less than 65 DEG C; 4, sending the heated fagopyrum tataricum into hulling equipment for hulling; 5, separating hulled fagopyrum tataricum shells by screening and winnowing; 6, sorting the shelled fagopyrum tataricum by screening or by adopting a gravity paddy separator. The invention gives the brand-new fagopyrum tataricum hulling method, wherein the microwave heating can be used for fagopyrum tataricum hulling creatively, and the hulling of the fagopyrum tataricum can berealized by utilizing the characteristic of the microwave heating, thereby avoiding the curing of the fagopyrum tataricum in the hulling process, keeping the original nutrient components of the fagopyrum tataricum and obtaining more than 90% of perfect shelled fagopyrum tataricum.

Description

technical field [0001] The invention relates to grain processing technology, in particular to a tartary buckwheat shelling method. Background technique [0002] Buckwheat originated in China, and its varieties are divided into sweet buckwheat and tartary buckwheat. It is a Polygonaceae plant that can be used as grain. There are obvious differences in the nutritional components of bitter buckwheat and sweet buckwheat, such as the rutin content of bitter buckwheat is nine times or higher than that of sweet buckwheat. The amino acid composition of tartary buckwheat protein is relatively reasonable. According to the protein nutrition evaluation recommended by the Food and Agriculture Organization of the United Nations, the results are: 100 for eggs, 95 for milk, 93 for tartary buckwheat, 67 for rice, and 63 for wheat. [0003] Normally harvested tartary buckwheat, due to the uneven texture of naturally grown tartary buckwheat, the shell and kernel are closely attached, and comp...

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that the existing tartary buckwheat husking method mostly changes the original nutritional components and characteristics of the tartary buckwheat kernel due to the aging process, and the whole grain rate is not high, the present invention provides a tartary buckwheat husking method, which can retain The original nutritional content of tartary buckwheat, and more than 90% of the complete form of tartary buckwheat kernels can be obtained