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Sweet buckwheat staple food flour and production method thereof

A production method, the technology of sweet buckwheat, applied in the field of sweet buckwheat staple food flour, can solve the problems of not being able to meet the needs of the crowd, and achieve the effect of improving the quality of eating and processing

Active Publication Date: 2014-01-01
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a staple food flour based on germinated sweet buckwheat and its preparation method to overcome the fact that the existing commercially available buckwheat flour is a mixture of buckwheat flour and wheat flour, and is mainly wheat flour, which cannot meet the existing requirements. Crowd Needs Cons

Method used

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  • Sweet buckwheat staple food flour and production method thereof
  • Sweet buckwheat staple food flour and production method thereof
  • Sweet buckwheat staple food flour and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Embodiment 1: special sweet buckwheat flour for dumplings

[0066] Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

[0067] Soybean→removal of impurities, cleaning→soaking

[0068] Sweet buckwheat→peeling and removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→gluten powder (0.3~0.8%)→packing

Embodiment 2

[0069] Embodiment 2: special sweet buckwheat flour for noodles

[0070] Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

[0071] Soybean→removal of impurities, cleaning→soaking

[0072] Sweet buckwheat→peeling, removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→egg white powder (1-2%), gluten powder (0.3-0.8%), compound phosphoric acid Salt (0.2~0.6%)→packing

Embodiment 3

[0073] Embodiment 3: special sweet buckwheat flour for steamed bread

[0074] Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

[0075] Soybean→removal of impurities, cleaning→soaking

[0076] Sweet buckwheat→peeling and removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→egg white powder (1-2%), gluten powder (0.3-0.8%)→packing

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Abstract

The invention discloses sweet buckwheat staple food flour and a production method thereof. The method comprises the following steps: pre-treating sweet buckwheat; pre-treating soybeans; mixing and crushing the pre-treated sweet buckwheat and the pre-treated soybeans to form buckwheat paste; fermenting the buckwheat paste and neutralizing the fermented buckwheat paste; and drying and crushing the neutralized buckwheat paste to form the sweet buckwheat staple food flour. With the adoption of the scheme, the germinated buckwheat is taken as a main raw material and compounded with the soybeans; a lactic acid bacteria fermentation technology is adopted to modify buckwheat powder so as to improve the eating and processing quality of the buckwheat; the flour can comprehensively replace wheat meal and has a very good effect.

Description

technical field [0001] The invention relates to sweet buckwheat staple food flour and a production method thereof, in particular to germinated sweet buckwheat staple food flour and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Buckwheat originated in China, and buckwheat was listed as one of the eight grains in the "Shen Nong Shu" in the 5th century BC. Modern nutrition and medical research shows that buckwheat has outstanding health functions, and has become a research focus in recent years. Buckwheat is rich in nutrition, and its grain contains 7.94%-17.15% protein, 2.00%-3.64% fat, 67.45%-79.15% starch, and 1.04%-1.33% cellulose. Buckwheat flour is significantly higher in protein than rice, millet, wheat, sorghum, and corn flours. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is close to standard protein, which is suitable for the comprehensive nutritional needs of human...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/30A23L33/10
CPCA23L7/104A23L7/198A23L11/05A23V2002/00A23L11/50A23V2400/123A23V2400/169A23V2200/126A23V2300/08
Inventor 王玉华胡耀辉朴春红于寒松刘俊梅
Owner JILIN AGRICULTURAL UNIV
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