High-nutrition slowly digestible buckwheat powder and preparation method thereof

A technology of buckwheat flour and slow digestion, applied in the field of biological enzymolysis and food processing, can solve the problems of inability to fundamentally make up for nutritional deficiencies, easy extraction process, reagent residue, etc., to eliminate allergens, facilitate industrial production, The effect of changing the degree of binding

Inactive Publication Date: 2017-11-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research on existing buckwheat products mainly focuses on the following aspects: first, in order to increase the nutritional value of food, simply improve its nutritional value by mixing buckwheat flour in other grains. The allergenicity of protein in other grain flours cannot fundamentally make up for the nutritional deficiencies of food; secondly, the functional components in buckwheat flour are extracted and added to food in the form of functional nutritional factors, such functional components contain polyphenols similar substances, oleic acid, linoleic acid, etc., but this kind of method has complicated process, low extraction rate, easy to have reagent residue in the extraction process, and the cost is high, so it is difficult to realize industrial production; again, existing studies have shown that buckwheat flour is resistant to The starch content is high, so the resistant starch in buckwheat flour can be extracted as an anti-digestion product, but the content

Method used

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  • High-nutrition slowly digestible buckwheat powder and preparation method thereof
  • High-nutrition slowly digestible buckwheat powder and preparation method thereof
  • High-nutrition slowly digestible buckwheat powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] A high-nutrition slow-digestible buckwheat flour, the preparation method of the buckwheat flour includes the following specific steps:

[0027] (1) Weigh 35 grams of tartary buckwheat flour (80 mesh, moisture content of 13.47%) and mix with water to prepare a starch milk with a mass fraction of 35%;

[0028] (2) Adjust the pH to 11, add 100U alkaline protease (enzyme activity 20000U / g), hydrolyze in a 60℃ water bath for 40 minutes;

[0029] (3) Add 0.1mol / mL H 2 SO 4 Adjust the pH value of starch milk to 7.0, and gelatinize in boiling water bath for 30 minutes;

[0030] (4) The gelatinized product is cooled to room temperature and stored in a refrigerator at 4°C for 4 days. The product is centrifuged and lyophilized to obtain

[0031] To the high-nutrient slow-digestible buckwheat flour B1, the nutritional content of the commercially available buckwheat flour was compared.

[0032] The refrigeration process described in step (4) requires one vacuuming treatment. ...

Example Embodiment

[0035] Example 2

[0036] A high-nutrition slow-digestible buckwheat flour, the preparation method of the buckwheat flour includes the following specific steps:

[0037] (1) Weigh 50 grams of sweet buckwheat flour (120 mesh, moisture content of 12.97%), mix with water, homogenize, and prepare starch milk with a mass fraction of 15%;

[0038] (2) Adjust the pH to 5, add 200U trypsin (enzyme activity 3000U / g), hydrolyze in a 40℃ water bath for 30 minutes;

[0039] (3) Add 0.01mol / mL sodium hydroxide to adjust the pH value of the starch milk to 6.5, and gelatinize in a boiling water bath for 40 minutes;

[0040] (4) The gelatinized product is cooled to room temperature and stored in a refrigerator at 4°C for 6 days. The product is centrifuged and freeze-dried to obtain high-nutrition slow-digestible buckwheat flour B2.

[0041] According to the operating time of the food in the human body, the in vitro degradation process of the high-nutrient slow-digestible buckwheat flour obtained in the ...

Example Embodiment

[0043] Example 3

[0044] A high-nutrition slow-digestible buckwheat flour, the preparation method of the buckwheat flour includes the following specific steps:

[0045] (1) Weigh 100 grams of tartary buckwheat flour (200 mesh, moisture content of 13.76%) and 20 grams of sweet buckwheat flour (moisture content of 12.97%), mix with water, homogenize, and prepare a starch milk with a mass fraction of 30% (w / w);

[0046] (2) Adjust the pH to 8, add 3000U papain (enzyme activity 100000U / g), hydrolyze it in a water bath at 55℃ for 35min;

[0047] (3) Add 0.1mol / mL H 2 SO 4 Adjust the pH value of starch milk to 7.0, and gelatinize in boiling water bath for 1 hour;

[0048] (4) The gelatinized product was cooled to room temperature and stored in a refrigerator at 4°C for 3 days. The product was centrifuged and freeze-dried to obtain high-nutrient slow-digestible buckwheat flour B3. The thermal analysis results are as follows image 3 Shown.

[0049] image 3 DSC measurement graphs of untrea...

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Abstract

The invention discloses high-nutrition slowly digestible buckwheat powder. A preparation method of the buckwheat powder includes the specific steps: (1) mixing and homogenizing buckwheat powder and water to prepare starch milk; (2) adding protease for enzymolysis; (3) adding pH (potential of hydrogen) regulators for regulating pH and placing the starch milk into a boiling water bath for gelatinization; (4) cooling a gelatinization product to room temperature and then refrigerating and drying the gelatinization product to prepare the high-nutrition slowly digestible buckwheat powder. The high-nutrition slowly digestible buckwheat powder is high in polypeptide and slowly digestible starch content, allergen factors in buckwheat can be eliminated, blood glucose regulation capacity is enhanced, the nutritional value of the buckwheat can be increased, and the high-nutrition slowly digestible buckwheat powder can be applied to food additives and nutrient enhancers.

Description

technical field [0001] The invention relates to the technical fields of biological enzymolysis and food processing, in particular to a method for preparing high-nutrition slow-digestion buckwheat flour through enzymolysis, gelatinization and other treatment processes. Background technique [0002] The deep processing of buckwheat is still in its infancy at home and abroad. The content of protein in buckwheat flour is relatively high, the content of oleic acid and linoleic acid is relatively high, and the content of minerals is also very rich. It is 10 times that of wheat flour and 8 times that of rice. Selenium has anti-oxidation and immune regulation functions, and helps to eliminate toxic substances in the body. In addition, buckwheat contains a variety of vitamins, among which rutin (VP) and chlorophyll are not contained in other cereal crops. Buckwheat has the reputation of "both medicine and food". It has the functions of softening blood vessels, scavenging free radic...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10
CPCA23L7/107A23L7/198A23L33/10A23V2002/00A23V2200/20A23V2200/328A23V2200/3262A23V2200/326A23V2250/1614
Inventor 洪雁顾正彪段学俊张慧程力李兆丰李才明
Owner JIANGNAN UNIV
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