Bitter buckwheat nutritious healthy beverage

A technology for health-care beverages and tartary buckwheat, applied in the fields of application, food preparation, food science, etc., can solve problems such as vascular diseases, adverse effects of calcium, physical fatigue, etc., and achieve high content of active ingredients, simple process, and low environmental pollution. Effect

Inactive Publication Date: 2011-09-14
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Insufficient magnesium and potassium will lead to fatigue and decreased endurance
Magnesium defici

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Pretreatment: 30kg tartary buckwheat is selected to remove impurities and cleaned up; the broken particle size is 0.5mm; sieved;

[0037] (2) Enzyme inactivation: add the pretreated tartary buckwheat into 5 times of hot water at 90°C, keep it warm for 10 minutes, and completely inactivate the rutin-degrading enzyme;

[0038] (3) Extraction: continue to heat up to 100°C for 30 minutes, and filter to obtain filtrate A and filter residue a; add 5 times 100°C hot water to filter residue a for 20 minutes, and filter to obtain filtrate B and filter residue b; filtrate A and filtrate B mixed, add filtrate weight 0.5‰ cellulase, 0.5‰ amylase, 0.5‰ glucoamylase for enzymolysis, temperature 50°C, time 50min; after enzymolysis, quickly heat up to 100°C to inactivate enzyme; filter to obtain tartary buckwheat extract ;

[0039] (4) Acid hydrolysis: add food acid to filter residue b, stir evenly, and acidify for 40 minutes; the food acid is a mixture of 0.2% citric acid and 0.3...

Embodiment 2

[0048] (1) Pretreatment: 3kg tartary buckwheat is selected to remove impurities and cleaned up; the broken particle size is 0.1mm; sieved;

[0049] (2) Enzyme inactivation: add the pretreated tartary buckwheat into 10 times the hot water at 80°C and keep it warm for 5 minutes to completely inactivate the rutin-degrading enzyme;

[0050] (3) Extraction: continue to heat up to 100°C for 10 minutes, and filter to obtain filtrate A and filter residue a; add 10 times 100°C hot water to extract filter residue a for 30 minutes, and filter to obtain filtrate B and filter residue b; filtrate A and filtrate B mixed, add filtrate weight 0.5‰ cellulase, 0.2‰ amylase, 0.3‰ glucoamylase for enzymolysis, temperature 50°C, time 60min; after enzymolysis, quickly heat up to 100°C to inactivate enzyme; filter to obtain tartary buckwheat extract ;

[0051] (4) acid hydrolysis: add food acid in filter residue b, stir evenly, acid hydrolysis 30min; The addition amount of food acid is the mixture o...

Embodiment 3

[0060] (1) Pretreatment: 15kg tartary buckwheat is selected to remove impurities and cleaned up; the broken particle size is 0.4mm; sieved;

[0061] (2) Enzyme inactivation: add the pretreated tartary buckwheat into 8 times of hot water at 90°C, keep it warm for 8 minutes, and completely inactivate the rutin-degrading enzyme;

[0062] (3) Extraction: continue to heat up to 100°C for 30 minutes, and filter to obtain filtrate A and filter residue a; add 8 times 100°C hot water to extract filter residue a for 30 minutes, and filter to obtain filtrate B and filter residue b; filtrate A and filtrate B mixed, add filtrate weight 0.3‰ cellulase, 0.5‰ amylase, 0.8‰ glucoamylase for enzymolysis, temperature 50°C, time 60min; after enzymolysis, quickly heat up to 100°C to inactivate enzyme; filter to obtain tartary buckwheat extract ;

[0063] (4) Acid hydrolysis: add food acid in the filter residue b, stir evenly, acidolysis 60min; The addition of food acid is the mixed acid of 0.3% c...

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Abstract

The invention relates to bitter buckwheat nutritious healthy beverage and a processing technology thereof. The bitter buckwheat nutritious healthy beverage is prepared from main raw materials through main technologies of enzyme inactivation, extraction, acidolysis, extrusion puffing, gelatinization, enzymolysis, blending, homogenizing, and the like and has the health care effects of reducing blood fat and blood sugar, losing weight, and the like. In the invention, the bitter buckwheat raw material is fully utilized in the whole, almost no bitter buckwheat residue remains, and bioflavonoids, trace elements and beneficial ingredients such as mineral substances, starch, vitamins, fat, protein and the like in bitter buckwheat are preserved to the maximum extent. Compared with the prior art, the bitter buckwheat nutritious healthy beverage produced by the invention also has the advantages of high yield, high quality, high active ingredient content, simple procedure, convenience for operation, convenience for control of production parameters, fewer waste liquid and residues, small environmental pollution, and the like,.

Description

technical field [0001] The invention relates to a health drink and its processing technology, in particular to a tartary buckwheat nutritional health drink and its processing technology. Background technique [0002] Tartary buckwheat is a plant of the genus Buckwheat in the family Polygonaceae, and is recognized by the International Food and Agriculture Organization as an excellent grain and medicinal grain species. Tartary buckwheat is known as the "King of the Five Grains", and it is a food that can lower blood pressure, lower blood sugar, and lower blood fat. Produced in the alpine mountainous area, it is green and natural, pure and pollution-free. The motherland medicine "Compendium of Materia Medica" records: Tartary buckwheat is bitter, flat, and cold in nature and taste, "strengthens the stomach, nourishes energy, continues the spirit, sharpens the eyes and ears, and can exercise the five internal organs and dirt", "reduces qi and widens the intestines, grinds stagn...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/09A23L1/10A23L7/10
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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