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Fagopyrum tataricum multigrain oatmeal and preparation method thereof

A technology of tartary buckwheat miscellaneous grains and tartary buckwheat is applied in food preparation, food ingredients as taste modifiers, food science and other directions, which can solve the problems of poor adaptability, rough taste, bitter taste of buckwheat flour, etc. Effect

Inactive Publication Date: 2014-05-14
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processing method of tartary buckwheat is relatively rough. The taste of buckwheat flour is slightly bitter, the taste is rough, and the adaptability is poor. flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The raw materials (tartary buckwheat, oats, corn, barley and black beans) after screening and cleaning are heated and dried by continuous curve heating method, the temperature is from 120°C to 150°C, and the drying is stopped when the moisture drops to 20%. Raw materials (buckwheat, oats, corn, barley and black soybeans) were pulverized separately with a multistage ultrafine pulverizer, and the pulverization time was 10 minutes. Add 200g of tartary buckwheat flour, 40g of oat flour, 80g of corn flour, 40g of barley flour, and 40g of black bean flour into a dry powder mixer and mix thoroughly for 20 minutes, then add 4.0g of natural thickener gum arabic and 140g of water. Beat in a high-speed mixer at 2000r / min until there are no grains, and the stirring time is 20min. The mixed raw materials were cooked at 80°C for 80min, and then dried continuously by microwave with hot air at 60°C, so that the water content was 14%wt. Use a twin-screw extruder to expand the dried raw...

Embodiment 2

[0031] After screening and cleaning, raw materials (buckwheat, oats, corn, barley and black soybeans) are heated and dried by continuous curve heating method, the temperature is from 120°C to 150°C, and the drying is stopped when the moisture drops to 20%. Raw materials (buckwheat, oats, corn, barley and black soybeans) were pulverized separately by a multi-stage ultrafine pulverizer, and the pulverization time was 10 minutes. Add 300g of tartary buckwheat flour, 60g of oat flour, 120g of corn flour, 60g of barley flour, and 60g of black bean flour into a dry powder mixer and mix thoroughly for 20 minutes, then add 6.0g of natural thickener gum arabic and 210g of water, Beat in a high-speed mixer at 2000r / min until there are no grains, and the stirring time is 20min. The mixed raw materials were steamed at 85°C for 75min, and then dried continuously by microwave with hot air at 65°C, so that the water content was 14%wt. Use a twin-screw extruder to expand the dried raw materi...

Embodiment 3

[0033] After screening and cleaning, raw materials (buckwheat, oats, corn, barley and black soybeans) are heated and dried by continuous curve heating method, the temperature is from 120°C to 150°C, and the drying is stopped when the moisture drops to 20%. Raw materials (buckwheat, oats, corn, barley and black soybeans) were pulverized separately by a multi-stage ultrafine pulverizer, and the pulverization time was 10 minutes. Add 400g of tartary buckwheat flour, 80g of oat flour, 160g of corn flour, 80g of barley flour, and 80g of black bean flour into a dry powder blender and mix thoroughly for 20 minutes, then add 8.0g of natural thickener gum arabic and 280g of water. Beat in a high-speed mixer at 2000r / min until there are no grains, and the stirring time is 20min. The mixed raw materials were cooked at 90°C for 70min, and then dried continuously by microwave with hot air at 65°C to make the water content 14%wt. Use a twin-screw extruder to expand the dried raw material a...

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PUM

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Abstract

The invention discloses fagopyrum tataricum multigrain oatmeal and a preparation method thereof, and relates to the field of food processing. The method is characterized in that fagopyrum tataricum, oat, maize, coix seed and black soya bean are used as the raw materials and subjected to multi-stage ultra-micro-grinding to prepare the fagopyrum tataricum multigrain oatmeal. The preparation method overcomes the shortcoming of insufficient flavor of buckwheat; the prepared fagopyrum tataricum multigrain oatmeal obviously improves the taste of fagopyrum tataricum oatmeal, and also promotes the development of instant fagopyrum tataricum multigrain oatmeal.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tartary buckwheat cereal and a preparation method thereof. Background technique [0002] Tartary buckwheat is an annual herb with erect stems, 30-70cm high, green or slightly purple, and grows in areas with higher altitudes. Tartary buckwheat has the functions of regulating qi and relieving pain, invigorating the spleen and dampness, anti-oxidation, preventing and treating cardiovascular and cerebrovascular diseases, lowering blood pressure, blood fat, and blood sugar, and has an auxiliary effect on the treatment of diabetes. Tartary buckwheat is nutritious and has the same principle of medicine and food with health care function. The protein in tartary buckwheat is as high as 9%, rich in 18 kinds of amino acids, among which the content of aspartic acid, glutamic acid and lysine is high, and the fat content is low. The starch content is 70.0%, and the trace elements such as iro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/168A23L7/117A23L7/17
CPCA23L7/17A23L33/00A23V2002/00A23V2200/16
Inventor 车振明刘平陆阳邢亚阁黄湛饶瑜
Owner XIHUA UNIV
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