Preparation method of fagopyrum tararicum oatmeal

Tartary buckwheat flakes and tartary buckwheat flakes are applied in the field of preparation of tartary buckwheat flakes to achieve the effects of easy promotion, blood circulation promotion and simple preparation process

Inactive Publication Date: 2013-06-12
SHANXI LONGQIAO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the deep processing of tartary buckwheat at present, it is mostly made of tartary buckwheat into flour, te

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of tartary buckwheat flakes, comprising the following steps:

[0016] The tartary buckwheat raw grains are cleaned, washed, centrifuged and dried, and then dried. When the moisture content drops to 14%, the drying is completed, puffed, and then sorted to obtain puffed tartary buckwheat. The puffed tartary buckwheat is pressed into tablets, and finally Secondary drying at 180°C, the moisture content is reduced to 8% to obtain the finished tartary buckwheat flakes;

[0017] The drying process is to preheat at 150°C for 50 minutes, and then dry at 220°C;

[0018] The puffing process is to control the pressure at 1.2Mpa, the temperature at 160°C, and complete the puffing in 5 minutes without adding any additives;

[0019] The pressure of the tableting process is 70 kilonewtons.

Embodiment 2

[0021] A preparation method of tartary buckwheat flakes, comprising the following steps:

[0022] The tartary buckwheat raw grains are cleaned, washed and centrifuged to dry, and then dried. When the moisture content drops to 15%, the drying is completed, and then puffed, and then sorted to obtain puffed tartary buckwheat. Add rice flour to the puffed tartary buckwheat Tablet pressing, the weight ratio of the puffed buckwheat to the rice flour is 4:1, and finally dried at 180°C for the second time, and the moisture content is reduced to 10% to obtain the finished tartary buckwheat flakes;

[0023] The drying process is to preheat at 150°C for 20 minutes, and then dry at 220°C;

[0024] The puffing process is that without adding any additives, the pressure is controlled at 1Mpa, the temperature is 135°C, and the puffing is completed in 8 minutes;

[0025] The pressure of the tableting process is 50 kilonewtons.

[0026] The processing technology of rice powder is as follows: ...

Embodiment 3

[0028] A preparation method of tartary buckwheat flakes, comprising the following steps:

[0029] The tartary buckwheat raw grains are cleaned, washed and centrifuged to dry, and then dried. When the moisture content drops to 15%, the drying is completed, and then puffed, and then sorted to obtain puffed tartary buckwheat. The puffed tartary buckwheat is pressed into tablets, and finally Secondary drying at 180°C, the moisture content is reduced to 9% to obtain the finished tartary buckwheat flakes;

[0030] The drying process is to preheat at 150°C for 40 minutes, and then dry at 220°C;

[0031] The puffing process is to control the pressure at 1.1Mpa, the temperature at 150°C, and complete the puffing in 6 minutes without adding any additives;

[0032] The pressure of the tableting process is 60 kilonewtons.

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PUM

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Abstract

The invention discloses a preparation method of fagopyrum tararicum oatmeal, and belongs to the technical field of fagopyrum tararicum oatmeal. The invention aims at providing a machining and preparation method of the fagopyrum tararicum oatmeal in which the fagopyrum tararicum is reasonably matched with rice, the process is simple and the fagopyrum tararicum oatmeal can be eaten instantly with hot water. According to the technical scheme, the preparation method comprises the following steps of: cleaning, washing and eccentrically draining the fagopyrum tararicum grain, drying, stopping drying when the moisture content is decreased to 14-15%, puffing and selecting so as to obtain the puffed fagopyrum tararicum, pressing the puffed fagopyrum tararicum into pieces, and finally drying for the second time at 180 DEG C so as to obtain the finished product, namely, the fagopyrum tararicum oatmeal, when the moisture content is decreased to 8-10%. The preparation method is widely applied to the technical field of fagopyrum tararicum oatmeal.

Description

technical field [0001] The invention relates to a preparation method of tartary buckwheat flakes and belongs to the technical field of tartary buckwheat flakes. Background technique [0002] Tartary buckwheat is a dicotyledonous Polygonaceae buckwheat plant, and its scientific name is tartary buckwheat. Tartary buckwheat is rich in protein, fatty acid, starch, minerals and vitamins, among which there are many nutrients with health care functions, such as: tartary buckwheat protein has physiological functions such as lowering blood cholesterol, improving constipation, and maintaining fat accumulation. It can also prevent gallstones, breast cancer, intestinal cancer, etc.; fatty acids in tartary buckwheat can prevent dry skin, hematuria, fatty liver and other diseases; starch and other carbohydrates, as well as vitamins and minerals can regulate human physiological functions, material metabolism, energy Metabolism, etc.; In addition, tartary buckwheat is rich in bioflavonoid...

Claims

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Application Information

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IPC IPC(8): A23L1/18
Inventor 陈建华
Owner SHANXI LONGQIAO BIOTECH
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