Preparation method of tartary buckwheat germ powder

Abstract

The invention provides a preparation method of a tartary buckwheat germ powder. The method comprises the following steps: impurity removal, grading, soaking for budding, warming and cooking, microwavedrying, peeling separation, impurity clearing, and superfine crushing. The tartary buckwheat germ powder prepared by the invention has the following advantages: (1) excellent in quality: the processing temperature of the germ powder is controlled at about 110 DEG C, so that tartary buckwheat components and functional factors are greatly reserved, and the germ powder has obvious effects after being used; (2) easy to absorb: the superfine crushing is carried out, so that the germ powder is 150-mesh or above and some is up to 300-mesh, and molecule cell walls are broken, and the germ powder is easy for human body to absorb; and (3) easy to store: the moisture content is 10% or below, even 9%, so that the germ powder is dry enough, and the quality of the germ powder will not decline within two years and will still have edible value within four years, provided that the germ powder is sealed and packaged. The tartary buckwheat germ powder prepared by the method is excellent in quality, easyto store and free from deterioration, can realize a standardized, mechanized and industrialized production mode, and has positive economic benefits and social benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of tartary buckwheat germ powder. Background technique [0002] Tartary buckwheat belongs to Polygonaceae, which belongs to Polygonaceae with familiar Polygonum multiflorum and Rhubarb. It is a typical embodiment of the homology culture of medicine and food in my country. Tartary buckwheat is a rare medicinal and edible crop in nature. It not only has the functions of calming the nerves, invigorating qi and blood, lowering qi and widening the intestines, clearing away heat, swelling and pain, dispelling accumulation and stagnation, clearing the intestines, moistening the intestines, laxative, relieving cough, and calming the stomach. Asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects, but also can be eaten as a meal; tartary buckwheat has unique, comprehensive and rich nutrients, and has good medic...

AI Technical Summary

Problems solved by technology

At present, the method of grinding tartary buckwheat flour that we have been using for a long time has the problems of easily destroying the nutritional elements in tartary buckwheat, and some nutrients are not easily absorbed by the human body, and the tartary buckwheat flour made is difficult to preserve.