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
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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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