Preparation technology of buckwheat malt paste

A production process, the technology of buckwheat malt paste, applied in the field of food production process, can solve the problems of inconvenient to carry and eat, low rutin content, low nutritional value, etc., to increase the content of monounsaturated acid, easy to carry, and improve utilization rate Effect

Inactive Publication Date: 2014-12-24
JILIN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing buckwheat products are usually made directly from buckwheat, with low rutin content, low nutritional value, and inconvenient to carry and eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The manufacturing process of buckwheat malt paste comprises the following steps:

[0017] (1) Preparation of buckwheat germ: select new seeds with high purity, full grains, and no pollution. After cleaning, soak them in water more than three times the volume of the seeds for 26 hours at a water temperature of 20°C, and then soak the soaked seeds again. Wash and drain the water and then culture at 23°C for 5 days to obtain buckwheat sprouts;

[0018] (2), wash the buckwheat sprouts, drain the water, and steam for 30 minutes;

[0019] (3), dry the boiled buckwheat at 45° C. for 5 hours with hot air until the water content of the buckwheat is 18%;

[0020] (4), the dried buckwheat is baked at 150°C for 30 minutes, taken out and cooled to room temperature, and ground into powder with a pulverizer, then add 10% of buckwheat bitter melon powder by weight as seasoning powder and mix evenly;

[0021] (5) Put the ground powder into the packaging workshop, first use a sterilizi...

Embodiment 2

[0023] The manufacturing process of buckwheat malt paste comprises the following steps:

[0024] (1) Preparation of buckwheat germ: select new seeds with high purity, full grains, and no pollution. After cleaning, soak them in water more than twice the volume of the seeds for 24 hours at a temperature of 30°C, and then soak the soaked seeds again. Wash, drain and culture at 26°C for 2 days to obtain buckwheat sprouts;

[0025] (2), wash the buckwheat sprouts, drain the water, and steam for 20 minutes;

[0026] (3) Dry the boiled buckwheat with hot air for 4 hours at 50°C until the water content of the buckwheat is 19%;

[0027] (4), the dried buckwheat is baked at 130 DEG C for 40 minutes, taken out and cooled to room temperature and ground into powder with a pulverizer, then add pumpkin powder with 20% weight of buckwheat as seasoning powder and mix evenly;

[0028] (5) Put the ground powder into the packaging workshop, first use a sterilizing oven for 10 minutes, and then ...

Embodiment 3

[0030] (1) Preparation of buckwheat germ: select new seeds with high purity, full grains, and no pollution. After cleaning, soak them in water 2.5 times the volume of the seeds for 25 hours at a temperature of 25°C, and then soak the soaked seeds again. Wash and drain the water and then culture at 24°C for 4 days to obtain buckwheat sprouts;

[0031] (2), wash the buckwheat sprouts, drain the water, and steam for 10 minutes;

[0032] (3), dry the boiled buckwheat at 55° C. for 5 hours with hot air until the water content of the buckwheat is 15%;

[0033] (4), the dried buckwheat is baked at 120 DEG C for 60 minutes, taken out and cooled to room temperature, and ground into powder with a pulverizer, then add 40% buckwheat hawthorn powder by weight as seasoning powder and mix evenly;

[0034] (5) Put the ground powder into the packaging workshop, first use a sterilizing oven for 15 minutes, and then use an automatic filling meter to pack buckwheat malt paste of 35g per small ba...

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PUM

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Abstract

The invention discloses a preparation technology of buckwheat malt paste. The preparation technology comprises the steps of (1) preparing buckwheat malt; (2) cleaning the buckwheat malt, then draining off the water of the buckwheat malt, and steaming for 10-30 minutes; (3) drying the steamed buckwheat malt with hot air; (4) grinding the dried buckwheat malt into powder with a grinder, then feeding ground spices into the powder, and mixing to be even; (5) enabling the ground powder to enter a packing workshop to obtain the buckwheat malt paste product. The preparation technology has the beneficial effects that the treatment of germination is carried out, so that the content of a buckwheat protease inhibitor is reduced, the mass of protein is increased, the content of monounsaturated acid is increased, and the total amount of essential amino acids is obviously improved; the degradation of rutin is overcome, so that the content of the rutin is increased by 4-6 times, and the utilization rate of the rutin is improved; the buckwheat malt paste has the characteristics of having functions of nutrition and health care, and being convenient to carry and eat.

Description

technical field [0001] The invention relates to a production process of buckwheat malt paste, belonging to the technical field of food production technology. Background technique [0002] Buckwheat is a crop with both medicinal and edible functions, rich in buckwheat flavonoids, buckwheat sugar alcohol, D-chiroinositol, γ-aminobutyric acid, dietary fiber, resistant starch, oleic acid and linoleic acid, buckwheat polyphenols And other chemical components with special functions. Scientific research shows that buckwheat has the functions of lowering sugar, lowering fat, lowering cholesterol, anti-oxidation, anti-aging, scavenging free radicals and inhibiting tumors. However, because it contains a large amount of anti-nutritional factors such as protease inhibitors, the digestion and absorption rate of human body is low, and excessive consumption can also cause discomfort symptoms such as abdominal distension. [0003] Studies have shown that germination treatment can reduce t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/29A23L7/152A23L33/00
CPCA23L33/00A23L7/152A23V2002/00A23V2200/30
Inventor 胡耀辉朴春红冯洪涛代伟长王玉华刘俊梅于寒松赵璐
Owner JILIN AGRICULTURAL UNIV
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