Tartary buckwheat threshing method

A technology of soaking tartary buckwheat in clear water, which is applied in grain husking, grain processing, application, etc., can solve the problems of low whole grain rate, change of nutritional components and characteristics of tartary buckwheat kernels, etc., and achieve the effect of realizing nutritional value

Inactive Publication Date: 2014-11-19
KUNMING HONGTUDI YINGLONG FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the tartary buckwheat kernels obtained in this way have changed the original nutritional components and characteristics of the tartary buckwheat kernels, and the whole grain rate is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: The present invention provides a method for dehulling tartary buckwheat, which includes the following steps:

[0021] Step (1): dust and impurity removal of raw material tartary buckwheat;

[0022] Step (2): soak in clean water;

[0023] Step (3): The soaked tartary buckwheat is sent to the steamer through the elevator, and the tartary buckwheat is steamed by boiler steam, and the steaming time is 40-50 minutes;

[0024] Step (4): Put the steamed tartary buckwheat into a microwave oven for drying, and the heating temperature is controlled at 60 degrees so that the moisture content in the tartary buckwheat is 15%;

[0025] Step (5): Send the dried tartary buckwheat to the shelling equipment for shelling;

[0026] Step (6): After screening and winnowing, the separated tartary buckwheat husks are separated;

[0027] Step (7): Tartary buckwheat kernels are sorted out by screening or gravity grain separator.

[0028] As a preferred embodiment, preferably, the clean water soaki...

Embodiment 2

[0029] Embodiment 2: The present invention provides a method for dehulling tartary buckwheat, which includes the following steps:

[0030] Step (1): Dust and impurity removal of raw material tartary buckwheat;

[0031] Step (2): soak in clean water;

[0032] Step (3): The soaked tartary buckwheat is sent to the steamer through the elevator, and the tartary buckwheat is steamed by boiler steam, and the steaming time is 40-50 minutes;

[0033] Step (4): Put the steamed tartary buckwheat into a microwave oven for drying, and the heating temperature is controlled at 60 degrees, so that the moisture content in the tartary buckwheat is 20%;

[0034] Step (5): Send the dried tartary buckwheat to the shelling equipment for shelling;

[0035] Step (6): After screening and winnowing, the separated tartary buckwheat husks are separated;

[0036] Step (7): Tartary buckwheat kernels are sorted out by screening or gravity grain separator.

[0037] As a preferred embodiment, preferably, the clean water s...

Embodiment 3

[0038] Embodiment 3: The present invention provides a method for dehulling tartary buckwheat, including the following steps:

[0039] Step (1): dust and impurity removal of raw material tartary buckwheat;

[0040] Step (2): soak in clean water;

[0041] Step (3): The soaked tartary buckwheat is sent to the steamer through the elevator, and the tartary buckwheat is steamed by boiler steam, and the steaming time is 40-50 minutes;

[0042] Step (4): Put the steamed tartary buckwheat into a microwave oven for drying, and the heating temperature is controlled at 60 degrees, so that the moisture content in the tartary buckwheat is 25%;

[0043] Step (5): Send the dried tartary buckwheat to the shelling equipment for shelling;

[0044] Step (6): the separated tartary buckwheat husks are separated after screening and winnowing;

[0045] Step (7): Tartary buckwheat kernels are sorted out by screening or gravity grain separator.

[0046] As a preferred embodiment, preferably, the clean water soaking...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a tartary buckwheat threshing method. According to the technical scheme, the tartary buckwheat threshing method comprises the following steps that (1) dust and impurities of tartary buckwheat raw materials are removed; (2), the tartary buckwheat raw materials are soaked in clean water; (3) the soaked tartary buckwheat is conveyed to a steamer through a hoist, and the tartary buckwheat is steamed through the steamer for 40 to 50 minutes; (4) the steamed tartary buckwheat is placed in a microwave to be dried, wherein the heating temperature is controlled to be at 60 DEG C, and the water content of the tartary buckwheat ranges from 15% to 25%; (5) the dried tartary buckwheat is conveyed into a threshing device to be threshed; (6) separated tartary buckwheat hulls are removed through screening and winnowing; (7) tartary buckwheat kernels are screened out or separated through a gravity husked rice separator. By the adoption of the tartary buckwheat threshing method, original nutritional ingredients of tartary buckwheat can be kept, and over 90% of completed tartary buckwheat kernels can be obtained.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for dehulling tartary buckwheat. Background technique [0002] Buckwheat originates from China. There are varieties of sweet buckwheat and tartary buckwheat. They are Polygonaceae plants that can be used as food. Tartary buckwheat and sweet buckwheat have obvious differences in their nutritional components. For example, the rutin content of tartary buckwheat is nine times or higher than sweet buckwheat. The amino acid composition of tartary buckwheat protein is reasonable. According to the protein nutrition evaluation recommended by the Food and Agriculture Organization of the United Nations, the results are: 100 eggs, 95 milk, 93 tartary buckwheat, 67 rice, and 63 wheat. [0003] Normally harvested tartary buckwheat, due to the uneven texture of naturally grown tartary buckwheat, the shell and the kernel are closely attached, and the outer edges and corners of the ori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B3/00
Inventor 高庆
Owner KUNMING HONGTUDI YINGLONG FOOD PROCESSING
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