Preparation method of buckwheat extract

Abstract

The invention discloses a preparation method of a buckwheat extract. The preparation method comprises the following steps: crushing oat material, pouring the material, saccharifying, filtering, concentrating, drying, crushing and packaging. In the step 1, the raw material is pretreated and puffed at high temperature, rutin clastic enzyme in buckwheat is inactivated, and pre-gelatinization is also carried out. In the step 2, protease is added and acts on natural crude protein and decomposes the crude protein into water-soluble amino acid, micromolecular peptide chain, etc. By the method, absorption of buckwheat protein and carbohydrate by human body can be enhanced, stability is strong, yield of the product is high, buckwheat fragrance is rich, and there are many reserved nutrients, especially the most unique natural rutin substance in buckwheat.

Description

technical field [0001] The invention relates to a preparation method, in particular to a preparation method of buckwheat extract. Background technique [0002] Chinese scientists have found that tartary buckwheat is a wonderful flower among the whole grains, has high edible value and health care function, and is a functional food raw material with great development potential. [0003] Ordinary buckwheat is widely planted and utilized all over the world, but tartary buckwheat is only cultivated in the alpine regions of China's Loess Plateau and Yunnan-Guizhou Plateau. Among them, compared with other grains, tartary buckwheat from Liangshan ranks first in all indicators. The main nutrients in tartary buckwheat are as follows: protein 10.5%, fat 2.2%, starch 73.1%, fiber 1.6%, chlorophyll 0.42mg / g, vitamin B1 0.18mg / g, vitamin B2 0.50mg / g, vitamin B3 2.55mg / g, 3.0% rutin, 0.40% potassium, 0.033% sodium, 0.016% calcium, 0.22% magnesium, 86mg / kg iron, 4.6mg / kg copper, 18.5mg / kg...

AI Technical Summary

Problems solved by technology

[0013] First, the existing buckwheat extract technology usually makes the taste of the finished product unacceptably bitter, which causes great defects in the product itself, and is also greatly limited in application

[0014] Second, the existing buckwheat production technology usually adopts extrusion technology, that is, the buckwheat grains are processed by ripening, puffing and crushing to produce products, which leads to the product being difficult to dissolve in water and having a large amount of precipitation during application Phenomenon, when directly consumed, there will be obvious graininess and rough feeling, so that the product cannot be well used in the cereal or protein beverage industry

[0015] 3. The existing buckwheat production technology is usually a shallow enzymatic hydrolysis process, which simply treats the starch, the main purpose is to reduce the viscosity of the semi-finished product, and does not perform enzymatic hydrolysis treatment on proteins, dextran and cellulose. The taste of the product is not very rich, which reduces the nutritional value of the product

[0016] Fourth, the existing filtering equipment filter press cannot filter buckwheat efficiently. During the filtering process of the product, as the filtering time prolongs, the filtering speed becomes slower, which eventually leads to the inability to filter and is forced to stop. At the same time, most of the Nutrients, such as starch granules, protein granules and fibrous substances have been filtered into waste, changing the taste and character of buckwheat, while reducing the yield of finished products

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