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Production technology of high-calcium tartary buckwheat flavone instant beverage

A tartary buckwheat flavonoid, high calcium technology, applied in the application, food preparation, food science and other directions, can solve problems such as limited

Inactive Publication Date: 2013-03-06
HEBEI AGRICULTURAL UNIV. +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with sweet buckwheat, tartary buckwheat is still a newly developed and utilized crop. At present, the research on its bioactive components is still very limited. People only know that the content of flavonoids in tartary buckwheat is much higher than that in sweet buckwheat.

Method used

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  • Production technology of high-calcium tartary buckwheat flavone instant beverage
  • Production technology of high-calcium tartary buckwheat flavone instant beverage
  • Production technology of high-calcium tartary buckwheat flavone instant beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Example 1: The ratio of tartary buckwheat to water is 1:8, after 100°C extraction for 60 minutes, add 10% embedding agent in the flavonoid extract and then spray dry, the concentration of the material liquid is 30%, the inlet temperature is 125°C and the outlet temperature is At 80°C, the flavonoid content obtained by spraying is 11% tartary buckwheat powder, and the tartary buckwheat powder is mixed with the pulverized high-calcium shrimp skin powder at 2:1; then 0.35 parts of xanthan Glue, 0.15 parts of β-CD, and 0.45 parts of CMCNa are mixed, and the brewing and suspension state of the obtained solid beverage is the best. When brewing bars, take 7g of solid beverage and add 250-300ml of 80-90℃ water to make the product with the best taste

Embodiment 2

[0079]Example 2: The ratio of tartary buckwheat to water is 1:9, and after extraction at 100°C for 60 minutes, 10% embedding agent is added to the flavonoid extract and then spray-dried. The concentration of the material liquid is 34%, and the inlet temperature is 126°C. The outlet temperature is At 80°C, the flavonoid content obtained by spraying is 11.3% tartary buckwheat powder, and the tartary buckwheat powder is mixed with the pulverized high-calcium shrimp skin powder at a ratio of 2:1; then 0.34 parts of xanthan Glue, 0.16 parts of β-CD, and 0.44 parts of CMCNa were mixed, and the brewing and suspension state of the obtained solid beverage was the best. When brewing bars, take 7g of solid beverage and add 250-300ml of 80-90°C water to make the product with the best taste.

Embodiment 3

[0080] Example 3: The ratio of tartary buckwheat to water is 1:10, and after extraction at 100°C for 60 minutes, 10% embedding agent is added to the flavonoid extract and then spray-dried. The concentration of the material liquid is 34%, and the inlet temperature is 126°C. The outlet temperature is At 80°C, the flavonoid content obtained by spraying is 11.8% tartary buckwheat powder, and the tartary buckwheat powder is mixed with the pulverized high-calcium shrimp skin powder at a ratio of 2:1; then 0.34 parts of xanthan Glue, 0.16 parts of β-CD, and 0.44 parts of CMCNa were mixed, and the brewing and suspension state of the obtained solid beverage was the best. When brewing bars, take 7g of solid beverage and add 250-300ml of 80-90°C water to make the product with the best taste.

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Abstract

The invention discloses a production technology of a high-calcium tartary buckwheat flavone instant beverage. The production technology is a novel tartary buckwheat deep-processing method. The production technology comprises 1, extracting an optimal tartary buckwheat flavone water-extraction blended agent at a ratio of tartary buckwheat to water of 1: 8 at a temperature of 100 DEG C for 60min, 2, drying the extract at a temperature of 125 DEG C in an oven to obtain tartary buckwheat flavone powder having flavone content of 11.18%, wherein optimal spray drying conditions of the optimal tartary buckwheat flavone water-extraction blended agent comprise that the content of an embedding agent in a flavone extracting solution is 10%; a feeding concentration is 30%; an inlet temperature is 125 DEG C; and an outlet temperature is 80 DEG C, and 3, adding an appropriate amount of active biological calcium powder into the tartary buckwheat flavone powder to obtain high-calcium tartary buckwheat flavone powder, adding 0.35g of xanthan gum, 0.15g of beta-CD and 0.45g of CMCNa into each 6g of the high-calcium tartary buckwheat flavone powder to obtain the high-calcium tartary buckwheat flavone instant beverage in a solid state, wherein the optimal brewing state of the high-calcium tartary buckwheat flavone instant beverage is a suspension state. The brewing conditions comprise that 7g of the high-calcium tartary buckwheat flavone instant beverage is added into 250 to 300ml of water having a temperature of 80 to 90 DEG C so that an optimal taste is obtained. The high-calcium tartary buckwheat flavone instant beverage contains tartary buckwheat flavone having effects of reducing blood sugar, blood pressure and blood fat, and adopts high-calcium dried small shrimp powder rich in proteins so that calcium is reinforced.

Description

technical field [0001] The present invention relates to an instant high-calcium tartary buckwheat flavonoid instant beverage made by extracting the flavonoids in tartary buckwheat and granulating with dried shrimp powder, which belongs to the deep processing and utilization technology of tartary buckwheat. kind. Background technique [0002] Tartary buckwheat is rich in rutin, which accounts for more than 85% of the total flavonoid content. Most of the flavonoids in tartary buckwheat are flavonoid aglycones and their glycosides with the following structure, most of the glycosides are O-glycosides, and a few are C-glycosides (vititexin). There are no reports of isoflavones and chalcones yet. In 1975, Sato, H. et al isolated and identified rutin, quercetin, hesperetin, hyperoside, etc. from buckwheat immature seeds (230g) Flavonols In 1987, Saxena, VK.et ah extracted tartary buckwheat leaves with methanol solvent to obtain a new flavonol: 3′,4′,5,7-tetramethoxyquercetin-3-O...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 张伟刘竞航田益玲苗红霞张常亮张蕾李慧静
Owner HEBEI AGRICULTURAL UNIV.
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