Processing method of fagopyrum tataricum kernels

A processing method and tartary buckwheat technology are applied in the field of tartary buckwheat rice processing, which can solve problems such as inability to eat frequently, and achieve the effects of avoiding hypotension and reducing rutin content.

Inactive Publication Date: 2016-11-09
XICHANG COLLEGE +4
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because most of the existing tartary buckwheat rice is directly obtained after drying the shelled tartary buckwheat seeds, only a small part of the seed coats of the whole tartary buckwheat seeds fall off together with the tartary buckwheat shells during the shelling process, and most of the seed coats The skin will be wrapped on the surface of the tartary buckwheat core. Due to the high content of rutin in the seed coat, the existing tartary buckwheat rice contains high rutin content, so it is very suitable for people with three highs. However, for non People with three high levels, excessive intake of rutin will lead to hypotension, hypoglycemia, and hypolipidemia, which leads to people whose blood pressure, blood sugar, and blood lipids are within the normal range cannot often eat the existing tartary buckwheat rice with high rutin content

Method used

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  • Processing method of fagopyrum tataricum kernels
  • Processing method of fagopyrum tataricum kernels
  • Processing method of fagopyrum tataricum kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 10-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-60 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 to each group, perform ultrasonic constant temperature leaching at 80°C for different periods of time, and then suction filter to determine the rutin extraction yield. Refer to the percentage that the rutin powder finally obtained accounts for the total rutin content of tartary buckwheat seeds, and the reaction conditions and measurement results of each group are as shown in Table 1 below:

[0042] Table 1

[0043]

[0044]

Embodiment 2

[0046] Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 10-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-60 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add different weights of lime water with a pH value of 8 to 9 in each group, suction filter after 20 minutes of ultrasonic constant temperature leaching under different temperature conditions, and measure the extraction yield of rutin. The extraction yield of rutin is Refer to the percentage that the rutin powder finally obtained accounts for the total rutin content of tartary buckwheat seeds, and the reaction conditions and measurement results of each group are shown in Table 2 below:

[0047...

Embodiment 3

[0052] Select whole tartary buckwheat seeds and clean them, then put the cleaned tartary buckwheat seeds into clean water, soak for 10-24 hours at 10-50°C, drain the tartary buckwheat seeds after soaking, and then drain The tartary buckwheat seeds with moisture are dried in an environment with a temperature of 105° C., and the drying time is 20-60 minutes. Then, the dried tartary buckwheat seeds are divided into 16 groups, and the weight of each group of tartary buckwheat seeds is 100 g. Add 1000g of lime water with a pH value of 8 to 9 to each group, carry out ultrasonic constant temperature leaching for different times under different leaching temperature conditions, and then suction filter to measure the leaching yield of rutin. Yield refers to the percentage of rutin powder finally obtained in the total rutin content of tartary buckwheat seeds. The reaction conditions and measurement results of each group are shown in Table 3 below:

[0053] table 3

[0054]

[0055] ...

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Abstract

The present invention discloses a processing method of fagopyrum tataricum kernels, which can conveniently extract rutin powder and also reduce the rutin content in the fagopyrum tataricum kernels, so that the fagopyrum tataricum kernels are suitable for consumption of people without high blood pressure, blood sugar and blood lipids. Whole-grain fagopyrum tataricum seeds are used as raw materials, the fagopyrum tataricum seeds are washed clean, the washed fagopyrum tataricum seeds are firstly put into clean water at 10-50 DEG C to be soaked for 10-24 hours, the soaked fagopyrum tataricum seeds are drained, then the drained fagopyrum tataricum seeds are dried, then the dried fagopyrum tataricum seeds are put into a container containing an alkaline solution for an ultrasonic constant temperature extraction, so that the rutin in the fagopyrum tataricum seed coats diffuses, and the contained rutin in the seed coats diffuses outward to the alkaline solution to obtain a fagopyrum tataricum extract. By the treatment of the fagopyrum tataricum extract, the rutin powder can be obtained. The method can get two results from one effort, can obtain the rutin powder and also reduce the rutin content in the seed coats, and enables the rutin content in the finally prepared fagopyrum tataricum kernels to be reduced, which can avoid the conditions of being low in blood pressure, blood sugar and blood lipids after the people without high blood pressure, blood sugar and blood lipids eat the fagopyrum tataricum kernels. The processing method is suitable for the promotion and application in the technical fields of the fagopyrum tataricum processing.

Description

technical field [0001] The invention relates to the technical field of tartary buckwheat processing, in particular to a processing method of tartary buckwheat rice. Background technique [0002] Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste and cold in nature. Tartary buckwheat has been recorded in "Thousand Gold Prescriptions", "Dictionary of Traditional Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, cleanse the intestines, moisten the intestines, and clear the intestines. Convenience, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects. Tartary buckwheat is tartary buckwheat, the scientific name is Tartary buckwheat (Tatar, pronounced dádá, is a collective name for the ancie...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/2117A23V2300/14A23V2300/48
Inventor 巩发永李静杨建平向丹肖诗明
Owner XICHANG COLLEGE
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