Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice

A production method and technology of sweet buckwheat, applied in the field of sweet buckwheat miscellaneous grains, miscellaneous beans and recombined rice, can solve the problems of low flavonoid content and poor taste of sweet buckwheat rice, achieve high nutritional value, good taste, improve processing quality and nutritional quality Effect

Active Publication Date: 2014-03-12
广东澳思瑞雅健康美容生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the embodiments of the present invention is to provide a formula and production method of sweet buckwheat miscellaneous grains miscellaneous beans and recombined rice, aiming to solve the current problems of sweet buckwheat rice with poor taste and low flavonoid content

Method used

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  • Formula and production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] 1. Example 1 Sweet buckwheat miscellaneous grain recombined rice:

[0048] 1), Lactobacillus plantarum and Lactobacillus bulgaricus are respectively activated to obtain a mother starter, which is mixed at 1:1 to prepare a working starter;

[0049] 2), remove impurities, wash and soak soybeans;

[0050] 3) The sweet buckwheat is peeled, removed, soaked, germinated, mixed with soaked soybeans and refined;

[0051] 4), sweet buckwheat soybean paste is inoculated with lactic acid bacteria working starter;

[0052] 5), ferment at 37°C for 12-24 hours, add edible alkali to neutralize the pH to neutral, drum-dry the buckwheat paste, remove water, and grind it into powder, with a particle size of 80-100 mesh;

[0053] 6) Add 20% to 40% of sorghum flour, rhubarb rice flour or millet flour, mix well, and add appropriate amount of water (the amount of water added to the material is 15% to 30%);

[0054] 7) Screw extrusion: The above mixed buckwheat flour is subjected to screw e...

Embodiment 2

[0056] Two, embodiment 2 sweet buckwheat miscellaneous beans recombinant rice:

[0057] 1), Lactobacillus plantarum and Lactobacillus bulgaricus are respectively activated to obtain a mother starter, which is mixed to prepare a working starter;

[0058] 2), remove impurities, wash and soak soybeans;

[0059] 3) The sweet buckwheat is peeled, removed, soaked, germinated, mixed with soaked soybeans and refined;

[0060] 4), sweet buckwheat soybean paste is inoculated with working starter;

[0061] 5), ferment at 37°C for 12-24 hours, add edible alkali to neutralize the pH to neutral, drum-dry the buckwheat paste, remove water, and grind it into powder, with a particle size of 80-100 mesh;

[0062] 6), add mung bean powder, red bean powder or black bean powder, gluten powder and egg white powder, the weight ratio is 5-25%, fully mix, add appropriate amount of water, the amount of water added to the material is 15%-30%;

[0063] 7) Screw extrusion: The above mixed buckwheat flo...

Embodiment 3

[0065] Three. Embodiment 3 Sweet buckwheat miscellaneous grains miscellaneous beans recombined rice:

[0066] 1), Lactobacillus plantarum and Lactobacillus bulgaricus are respectively activated to obtain a mother starter, which is mixed at 1:1 to prepare a working starter;

[0067] 2), remove impurities, wash and soak soybeans;

[0068] 3) The sweet buckwheat is peeled, removed, soaked, germinated, mixed with soaked soybeans and refined;

[0069] 4), sweet buckwheat soybean paste is inoculated with working starter;

[0070] 5) Ferment at 37°C for 12-24 hours, add edible alkali to neutralize the pH to neutral, drum-dry the buckwheat paste, remove water, and grind to a particle size of 80-100 mesh;

[0071] 6) Add 10-30% of sorghum flour, rhubarb rice flour or millet flour and 5-25% of mung bean flour, red bean flour or black bean flour, mix well, add appropriate amount of water, the amount of water added to the material is 15%-30%;

[0072] 7) Screw extrusion: The above mixe...

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Abstract

The invention discloses a formula and a production method for sweet-buckwheat coarse-cereal mixed-bean recombinant rice. The formula comprises lactobacillus plantarum, Lactobacillus bulgaricus, soybean, sweet buckwheat, water, sorghum powder, large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour, vital gluten, egg white powder and dietary alkali. The production method comprises the following steps: pretreating sweet buckwheat and soybean; carrying out wet grinding and lactobacillus fementation; neutralizing a pH value; drying and crushing buckwheat paste; uniformly mixing sweet buckwheat flour with large millet meal, millet meal, mung bean flour, red bean flour, black soya bean flour and water; and subjecting buckwheat flour to screw extrusion, drying and polishing. The sweet-buckwheat coarse-cereal mixed-bean recombinant rice produced by using the production method tastes good, improves toughness and water retention performance of flour, has a regular shape, boiling resistance, good reconstitution properties and a high nutritional value; and the production method has the advantages of easiness, low cost and good development space.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula and a production method of sweet buckwheat miscellaneous grains miscellaneous beans and recombined rice. Background technique [0002] my country is a big producer of buckwheat, ranking second in the world in both area and output, and is the largest exporter of buckwheat in the world. It is planted in the south and north of our country, mainly distributed in Inner Mongolia, Gansu, Ningxia and Southwest China. [0003] Buckwheat mainly has two cultivars: common buckwheat (F.esculenlum Moench), also known as sweet buckwheat, and there are many types of this type in the north; Tartar buckwheat (F.tataricum (L) Gacrtn), also known as tartary buckwheat, is more common in southwest mountainous areas . [0004] At present, although my country is a big producer of buckwheat, it is not a big consumer. The main consumers of buckwheat are Japan, South Korea and other c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/20A23L1/29A23P1/02A23L7/104A23L7/143A23L11/00A23L11/50A23L33/00
CPCA23L7/143A23L11/05A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 王玉华胡耀辉于寒松刘俊梅朴春红
Owner 广东澳思瑞雅健康美容生物科技有限公司
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