Whole-grain sweet buckwheat and processing technology thereof

Abstract

The invention relates to nutrition healthcare food and a production method thereof, in particular to whole-grain sweet buckwheat and a processing technology thereof, which is characterized in that the buckwheat is prepared from husked sweet buckwheat kernels including glume, embryo and endosperm of the kernels. The machining process includes: putting un-cooked sweet buckwheat with shells into a closed container, suddenly opening for decompression after heating and compressing, the grains spraying and exposing, the cracked glume after spray and explosion being attached on the surface of rice flowers, simultaneously finishing puffing, curing and shelling processes, then pressing the husked grains into oatmeal, and pressing and attaching glume bran speck patterns on the oatmeal. The invention has the following beneficial effects: the obtained buckwheat reserves all tissues and nutrient components as much as possible except the hulls of buckwheat kernels, reduces processing steps, lowers energy consumption, lowers cost and obtains unexpected effects of thoroughly separating hulls and completely preserving skin; and the buckwheat has pure taste, complete nutrients, less than 8% of processing loss of rutin, remarkably enhanced healthcare effect and considerable market prospect.

Description

technical field [0001] The invention relates to a nutritional health food and a production method, namely a whole grain sweet buckwheat flake and a processing technology thereof. Background technique [0002] Buckwheat is recognized as a functional nutritional food, rich in protein, fat, vitamins and trace elements, the content is generally higher than that of rice, wheat and corn, and also contains chlorophyll and vitamin p-rutin that are not found in other cereals. It plays an important role in regulating human body functions, strengthening disease resistance mechanisms, especially preventing and treating cardiovascular and cerebrovascular diseases. Therefore, the buckwheat food in recent years is very popular, and the supply exceeds the demand in domestic and foreign markets. However, buckwheat food still has the problems of large nutrient loss and single eating method. Both of these problems are caused by backward processing methods and traditional eating methods. Fir...

AI Technical Summary

Problems solved by technology

However, in the existing processing of tartary buckwheat flakes, the flour molding process is mostly used, and the defects of wheat grains and nutrient loss are still very prominent, which cannot reach the standard of "whole grain" or "whole nutrition"

In the technology literature of tartary buckwheat flakes, there have been reports that the grains were pressed into tablets without milling, but high-temperature steaming and high-temperature puffing were required. The steaming time was as long as 20 minutes, the pressure was up to 7 atmospheres, and repeated heating made many Nutrients are destroyed, among which the loss of rutin is more than 10%, which does not meet the requirements of "full nutrition"

In addition, there are a variety of buckwheat foods on the market that are added with other types of food or condiments, so it is difficult to guarantee the natural flavor and nutritional content of buckwheat, and even cause confusion, and it is difficult to distinguish the real from the fake.

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