Tartary buckwheat case-hardening and hulling method

Abstract

The invention relates to the technology of grain hulling, in particular to a tartary buckwheat case-hardening and hulling method, which comprises the following steps of (1) purifying, dedusting and staged treating tartary buckwheat raw materials; (2) at the temperature of 20 DEG C to 50 DEG C, soaking the tartary buckwheat with clear water, and enabling the surface infiltration depth of tartary buckwheat kernels to achieve 0.2mm to 0.6mm; (3) at the temperatue being less than or equal to 160 DEG C, carrying out fast case hardening treatment on the tartary buckwheat, and enabling the thickness of a case hardening layer of a kernel to achieve 0.2mm to 0.6mm; (4) enabling the moisture content of the tartary buckwheat to be within 15 percent to 28 percent; (5) grinding the tartary buckwheat at low pressure; (6) kneading the tartary buckwheat at low pressure so as to separate shells and the kernels; (7) air flow cleaning and screening the fully kneaded tartary buckwheat so as to thoroughly separate the shells and the kernels so as to obtain the tartary buckwheat kernels and the shells respectively. The tartary buckwheat case-hardening and hulling method provided by the invention adopts new technologies such as case hardening, and low-pressure grinding and kneading, so that the problems of low hulling rate, low rate of perfect kernels, high nutrition loss, high energy consumption and high water consumption in the prior art can be solved.

Description

technical field [0001] The invention discloses a surface hardening and shelling method of tartary buckwheat, belonging to the technical field of shelling of small miscellaneous grains. Background technique [0002] Buckwheat originated in my country, and its output ranks first in the world. The varieties are divided into sweet buckwheat and tartary buckwheat, which are Polygonaceae plants that can be used as grain. There are obvious differences in the nutritional components of bitter buckwheat and sweet buckwheat. For example, the rutin content of bitter buckwheat is more than nine times that of sweet buckwheat, so the health value is higher. The amino acid composition of tartary buckwheat protein is relatively reasonable. According to the protein nutrition evaluation recommended by the Food and Agriculture Organization of the United Nations, the results are: 100 for eggs, 95 for milk, 93 for tartary buckwheat, 67 for rice, and 63 for wheat. [0003] Tartary buckwheat husk...

AI Technical Summary

Problems solved by technology

However, the shelling rate and the whole kernel rate are still very low. Under laboratory conditions, the whole half kernel rate has reached 37.6% and the nutritional loss is serious, mainly due to the long soaking time (more than 24 hours) and the high curing temperature.

Such as: open patent CN1478412A preparation method of steaming tartary buckwheat kernels, CN101449726A tartary buckwheat tea and its production method, CN03138822.1 tartary buckwheat instant rice and its production method, etc., all of which are too long soaking time and too high ripening temperature

[0006] The disadvantages of the existing tartary buckwheat ripening and shelling technology are that the shelling rate and the whole kernel rate are low, which reduces the commodity value of tartary buckwheat; high energy consumption and high water consumption in the ripening process; especially long-term high-temperature treatment in the ripening process, The loss of active substances in tartary buckwheat is relatively large

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