Fruit/vegetable nutritive buckwheat powder and preparation method thereof

A technology for buckwheat flour, fruits and vegetables, applied in the field of food processing, can solve the problems of low vitamin content, decreased sensory, flavor and other quality, unsafe, etc., and achieve the effects of high nutrient content, good taste and color, and rich nutrition.

Inactive Publication Date: 2012-10-03
王桂琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the high processing precision, many vitamins in buckwheat flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of flour are getting higher and higher. At the same time, in the production process of fruit flour , easily lead to fruit discoloration, sensory, flavor and other quality degradation, although the addition of color-protecting agents or pigments can effectively control the change of surface color, but the addition of chemical reagents not only destroys the original flavor of fruit flour, but also increases production costs. and may lead to unsafe factors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: yellow peach nutritious buckwheat flour, the weight unit kg of the composition raw materials during its preparation is: buckwheat 50, wheat germ 25, yellow peach raw material 12, carrot 13, glutinous rice flour 20, salt 2.5, edible alkali 0.4, edible glue 0.3, appropriate amount of water.

[0018] The preparation method of yellow peach nutritious buckwheat flour comprises the following steps:

[0019] (1) Take 12 kg of fresh yellow peaches and 13 kg of carrots, put them into boiling water with salt and blanch for 3-5 minutes, after controlling the water, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit and vegetable juices;

[0020] (2) Wash the buckwheat and wheat germ, moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the buckwheat and wheat germ, and pass through a 60-120 sieve;

[0021] (3) Add the fruit and vegetable juice in step (1) to a certain weight of buckwheat and wheat germ, ...

Embodiment 2

[0023] Embodiment 2: papaya celery nutritional buckwheat flour, the weight unit kg of the raw materials during its preparation is: buckwheat 50, wheat germ 25, papaya raw material 12, celery 13, glutinous rice flour 20, salt 2.5, edible alkali 0.4, edible glue 0.3 , appropriate amount of water.

[0024] The preparation method of papaya celery nutritious buckwheat flour comprises the following steps:

[0025] (1) Take 12 kg of fresh papaya and 13 kg of celery, put them into boiling water with salt and blanch for 3-5 minutes, after controlling the water, chop, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit and vegetable juice;

[0026] (2) Wash the buckwheat and wheat germ, moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the buckwheat and wheat germ, and pass through a 60-120 sieve;

[0027] (3) Add the fruit and vegetable juice in step (1) to a certain weight of buckwheat and wheat germ, and after pre-mixi...

Embodiment 3

[0029] Embodiment 3: apple nutrition buckwheat flour, the weight of the composition raw material during its preparation is, raw material unit kg: buckwheat 50, wheat germ 25, apple raw material 5, Hami melon 5, bitter gourd 5, pumpkin 6, water spinach 6, glutinous rice flour 20, Salt 2.5, edible alkali 0.4, edible glue 0.3, water in proper amount.

[0030] The preparation method of apple nutritious buckwheat flour comprises the following steps:

[0031] (1) Pick fresh apples, cantaloupe, bitter melon, pumpkin, and water spinach according to the proportion of the formula, put them into boiling water with salt and blanch for 3-5 minutes, after controlling the water, squeeze the juice, and pass through a 16-mesh sieve to obtain fruit and vegetable juice;

[0032] (2) Wash the buckwheat and wheat germ, moisten the wheat for 32-38 hours to make the water content 15.5-15.8%, then dry, sterilize, grind the buckwheat and wheat germ, and pass through a 60-120 sieve;

[0033] (3) Add t...

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PUM

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Abstract

The invention discloses fruit/vegetable nutritive buckwheat powder and a preparation method thereof. The method mainly comprises the following steps of: firstly performing pretreatment of buckwheat, wheat germ, fruit and vegetable; then uniformly mixing the pretreatment product with the refined salt, edible alkali, water and food gum in certain parts by weight; and finally performing low-temperature low-humidity drying and the like to obtain the fruit/vegetable nutritive buckwheat powder. Through the invention, the produced fruit/vegetable buckwheat flour basically maintains the original features of color and nutrition of the fruit and vegetable; the product is rich in nutritional ingredients such as vitamins and the like, has excellent color and brightness, and is natural food well received by people; moreover, the product has good mouthfeel and rich nutrition, and the unsatisfactory taste of the traditional food for diabetics is changed; and a kind of stable food flour integrating excellent nutrition, mouthfeel and color and brightness is provided for the diabetics.

Description

technical field [0001] The invention relates to fruit and vegetable nutritious buckwheat flour and a preparation method thereof, in particular to a production method of nutritious buckwheat flour capable of maintaining fruit color without adding any pigment, and belongs to the field of food processing. Background technique [0002] With the development of the economy, people's living standards are getting higher and higher. At the same time, more and more people are suffering from diabetes. Then, various diabetic foods specially produced for diabetics are emerging. Among them, buckwheat is the main ingredient. Flour is a better food. [0003] Fruits are not only rich in water-soluble and fat-soluble vitamins, but also rich in carotenoids and flavonoids. The protein, carbohydrate, and fruit can be used in the production of buckwheat flour to achieve nutrient complementarity. [0004] Due to the high processing precision, many vitamins in buckwheat flour are lost, resulting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 王桂琴
Owner 王桂琴
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