Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof

A tartary buckwheat food and base material technology, which is applied in the field of food or health food and tartary buckwheat food base material, can solve the problems of low production efficiency, long time, and many hydrothermal treatment processes

Active Publication Date: 2010-10-13
西昌航飞苦荞科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, most of the preparation methods of buckwheat food and buckwheat health food are based on the change of raw material formula. The technological process adopted is mainly the traditional food processing technology, with low production efficiency, many hydrothermal treatment processes and long time. The nutritional and health ingredients in buckwheat There are many losses, and there is no change in the processing of the health ingredients in buckwheat, and the utilization efficiency in the process of product consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Ingredients: Weigh the main raw materials: 80% of tartary buckwheat flour, 20% of tartary buckwheat malt powder, and mix evenly;

[0021] b. Microwave pregelatinization: add ingredients to 50-90% water for microwave pregelatinization for 5-10 minutes;

[0022] c. Fermentation: add yeast powder with 0.5% of raw material weight, add water to make the water content of the material about 50%, stir evenly, make dough, and ferment for 3.5 hours at a temperature of 35-40°C and a humidity of 60-70%;

[0023] d. Production of tartary buckwheat tea: Take out the fermented materials and press them into tablets and strips with an ordinary noodle machine at room temperature and pressure, dehydrate and shape them at room temperature, roast them in a frying pan at about 160°C to enhance the aroma, cool to room temperature for packaging , the prepared tartary buckwheat tea;

Embodiment 2

[0025] a. Ingredients: Weigh the main raw materials: 80% tartary buckwheat flour, 20% buckwheat malt powder, mix evenly;

[0026] b. Microwave pregelatinization: add ingredients to 50-90% water for microwave pregelatinization for 5-10 minutes;

[0027] c. Fermentation: Add 0.5% yeast powder by weight of raw materials, add water to make the water content of the material about 50%, stir evenly, make dough, put it into a container, and keep it at a temperature of 35-40°C and a humidity of 60-70%. Lower fermentation for 6 hours;

[0028] d. Drying and milling: drying and pulverizing the fermented product to make base material;

[0029] e. Production of tartary buckwheat Shaqima: Weigh 35% of high-gluten flour, 10% of gluten powder, 40% of whole egg liquid, and 15% of preparation base material in proportion, and mix high-gluten flour, gluten powder, and preparation base material Evenly, add 0.1% dry yeast and mix evenly, add it to the whole egg liquid to make a dough, ferment for...

Embodiment 3

[0031] a, ingredients: take the main raw materials: 80% of tartary buckwheat powder, 20% of tartary buckwheat seedling powder, mix evenly;

[0032] b. Microwave pre-gelatinization: add ingredients to 50-90% water for microwave pre-gelatinization for 5-10 minutes;

[0033]c. Enzymolysis: add 0.1% of enzyme preparations such as cellulolytic enzymes, add 3-5 times of water, stir evenly, put it in a container, and enzymolyze it for 3 hours at a temperature of 45°C;

[0034] d. Production of tartary buckwheat drink: filter the enzymatic solution, mix the filtrate with water and flavoring agent, sterilize, bottle, and cool to make a tartary buckwheat health drink.

[0035] The invention adopts microwave pregelatinization to effectively improve the release of flavonoids and other health-care ingredients in the ingredients during product processing and drinking, and also improves the efficiency of enzymolysis or fermentation; enzymolysis or fermentation treatment can be combined to in...

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PUM

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Abstract

The invention relates to a the food field, in particular to fagopyrum tataricum food base stock made by adopting fagopyrum tataricum as main raw material, food or health-care food made by the base stock as well as preparation method thereof. The invention solves the technical problem of providing a food base stock improving fagopyrum tataricum nutrient utilization factor. The base stock is made by the way that buckwheat kernel processed good is taken as main raw material and is subject to microwave pre-gelatinization and then fermentation or enzymolysis. The invention has the advantages that: a process of microwave pre-gelatinization combined with enzymolysis or fermentation is adopted, so as to increase biological flavone and chiral inositol health-care ingredients in auxiliary material, thus being beneficial to release of health-care ingredients and improving utilization factor after ingestion; and materials made by adopting drying and smashing can be used for producing multiple foods with health care function or health-care foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a tartary buckwheat food base made from tartary buckwheat as a main raw material, food or health food made from the base, and a corresponding preparation method. Background technique [0002] At present, the incidence of hyperlipidemia, obesity, diabetes, etc. caused by unreasonable diet continues to rise, threatening human health at all times. According to relevant data, there are currently about 1 billion obese people in the world, 250 million obese patients, and 750 million overweight people. According to the statistics of the World Health Organization Diabetes Expert Committee, there are currently about 150 million diabetic patients in the world, and more than 35 million in my country. , occupying the first place in the world, the number of patients is still growing, and experts predict that it will increase by about 14% in the next ten years. [0003] As a staple food, cereals occupy a p...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23F3/34A23L7/104A23L33/10
Inventor 肖诗明曾继光巩发永易华平张万明
Owner 西昌航飞苦荞科技发展有限公司
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