Process for making buckwheat grains

A production process, the technology of buckwheat rice, is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of not too good taste, buckwheat restrictions, dark color, etc.

Inactive Publication Date: 2015-07-29
王跃进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Buckwheat is mostly made into soba noodles for consumption, because the color is relatively dark, the appearance is not good, and the taste is not very good, so the application of buckwheat is limited to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] a. Select buckwheat grains, dry, powder, and set aside, and collect the remaining buckwheat bran after sieving; b. Take barley grains, dry, flour, and set aside; sieve the remaining barley bran, collect and set aside c. Take high-grade rice, powder it, and set aside; d, take the whole tartary buckwheat tree, cut it into sections, and use the supercritical extraction process together with the leaves to obtain a tartary buckwheat extract concentrate, set aside; e, take white fungus, foam it, and beat it , boil at low temperature to make a thick glue, and set aside; f, take 50% of the remaining buckwheat bran sieved in step a, and 50% of the remaining barley bran sieved in step b, mix and extract to obtain the second bran extract, set aside G, get the buckwheat flour 50% that a step obtains, the barley flour 20% that b step obtains, the rice flour 12% that c step obtains, the tartary buckwheat extract concentrate that d step obtains accounts for 7% of the total amount, the ...

Embodiment 2

[0014] a. Select buckwheat grains, dry, powder, and set aside, and collect the remaining buckwheat bran after sieving; b. Take barley grains, dry, flour, and set aside; sieve the remaining barley bran, collect and set aside c. Take high-grade rice, powder it, and set aside; d, take the whole tartary buckwheat tree, cut it into sections, and use the supercritical extraction process together with the leaves to obtain a tartary buckwheat extract concentrate, set aside; e, take white fungus, foam it, and beat it , boil at low temperature to make a thick glue, and set aside; f, take 50% of the remaining buckwheat bran sieved in step a, and 50% of the remaining barley bran sieved in step b, mix and extract to obtain the second bran extract, set aside G, get the buckwheat flour 30% that a step obtains, the barley flour 20% that b step obtains, the rice flour 32% that c step obtains, the tartary buckwheat extract concentrate that d step obtains accounts for 7% of the total amount, the ...

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PUM

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Abstract

The invention relates to a process for making buckwheat grains. A preparation method of the process comprises the following steps: a, grinding buckwheat for later use, wherein buckwheat bran is for other use; b, grinding barley for later use, wherein wheat bran is for other use; c, grinding rice for later use; d, cutting tartary buckwheat into segments, and performing supercritical extraction to obtain a tartary buckwheat extraction concentrated solution for later use; e, pulping white fungus, and cooking the pulped white fungus into thick paste for later use; f, mixing buckwheat bran with barley bran, and extracting a bran mixture for later use; g, mixing buckwheat powder, barley powder, rice powder, the tartary buckwheat extraction concentrated solution, the white fungus thick paste and the bran mixture, feeding the mixture into a stirrer for stirring uniformly into a comprehensive material, making rice-shaped particles through a puffing extruder and a die, drying and packaging to obtain the buckwheat grains.

Description

technical field [0001] The invention relates to a production process of buckwheat rice. Background technique [0002] Buckwheat is a very popular coarse grain, and now it is popular among the three high people to actively consume buckwheat products to achieve the purpose of pursuing health. Buckwheat is mostly milled to make buckwheat noodles for consumption. Because the color is relatively dark, the appearance is not good, and the taste is not very good. Therefore, the application of buckwheat noodles has certain restrictions. After research, it was found that buckwheat noodles are mainly used, barley flour is added, and then appropriate rice flour is added to make artificial rice, and the taste is much better. If the whole tartary buckwheat tree extract is added to strengthen the effect of lowering blood sugar and blood fat, the buckwheat rice made will be more valuable and very popular. Contents of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/168
CPCA23V2002/00A23V2250/21A23V2200/328
Inventor 王跃进
Owner 王跃进
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