Method for processing buckwheat rice with high rutin content

Abstract

The invention discloses a method for processing buckwheat rice with high rutin content. The method comprises the following steps of: selecting top-grade buckwheat seeds, immersing the selected buckwheat seeds and sprouting; stewing to make the sprouted buckwheat seeds ripe; pre-drying the ripe sprouted buckwheat seeds; removing shells of the sprouted buckwheat seeds to separate rice from the shells; and secondarily drying the shell-removed sprouted completed buckwheat rice grains to obtain the buckwheat rice with high rutin content. The buckwheat rice with high rutin content processed by the processing method keeps the original nutrient components, and simultaneously greatly enhances the rution content in the buckwheat rice, so the rice is more nutritious and healthy. The processing theory is scientific, the method is simple, the budlet retention rate of the buckwheat rice with high rutin content is over 80 percent, the surface retention rate of the rice grains is over 80 percent, andthe completeness of the shell is up to 80 percent, so the invention relates to the technology of a health food in large-scale production and popularization, and a novel buckwheat food.

Description

technical field [0001] The invention relates to a processing method for tartary buckwheat rice, in particular to a processing method for preparing high-rutin tartary buckwheat rice with tartary buckwheat grains as raw materials. Background technique [0002] Tartary buckwheat, because it is rich in bioactive substances such as flavonoids (rutin), protein, and resistant starch, endows it with various physiological functions such as lowering blood pressure, blood fat, and serum cholesterol oxidation. Therefore, as an important minor miscellaneous grain crop integrating nutrition, health care and medical treatment, it is called a "dual-purpose food and medicine" food treasure and has broad processing prospects. Tartary buckwheat grains can be cleaned, shelled, and ground to obtain tartary buckwheat rice, tartary buckwheat grits, tartary buckwheat powder, etc. After processing, tartary buckwheat tea, various tartary buckwheat foods and tartary buckwheat bioflavonoid products can...

AI Technical Summary

Problems solved by technology

However, in the traditional processing of tartary buckwheat, one is the part with the highest rutin content—the inner skin of the fruit is discarded as the buckwheat husk is broken and removed into the wheat bran, resulting in a great loss of the precious nutrient rutin

Moreover, in the traditional process, the tartary buckwheat seed husk becomes brittle after drying and is brittle during processing, so that the obtained tartary buckwheat grains have low integrity and small fragments.

The second is that the rutin content of tartary buckwheat rice obtained through the traditional tartary buckwheat processing technology is relatively low, and the rutin content of incomplete tartary buckwheat rice (broken rice) is only 0.2% to 0.5%. Ordinary whole buckwheat rice has only 0.7% to 0.8% rutin

However, the rutin content of the whole tartary buckwheat rice produced by this method is only below 0.8% (the rutin contained in the original grain itself), which cannot meet the requirement of high rutin content in processed rice grains