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Method for extracting buckwheat germ

An extraction method and buckwheat technology, applied in the field of food processing, can solve the problems of low utilization rate and low extraction rate of buckwheat, and achieve the effects of improving economic benefits of enterprises, high extraction efficiency and improving utilization rate

Inactive Publication Date: 2018-11-30
河南亿德制粉工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of low extraction rate and low utilization rate of buckwheat in the existing buckwheat germ extraction method. High extraction rate, improve the utilization rate of buckwheat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present embodiment provides a kind of extraction method of buckwheat germ, comprises the following steps:

[0022] (1) Deep processing of buckwheat: take buckwheat and carry out cleaning, grading and shelling and sorting operations in sequence, and separate buckwheat kernels and buckwheat husks.

[0023] (2) Superheated steam treatment: take buckwheat kernels and treat them at 150° C. and a pressure of 0.1 MPa for 30 minutes to instantly inactivate enzymes.

[0024] (3) Broken: crush the buckwheat kernels in step (2).

[0025] (4) Compressing tablets: compressing the buckwheat kernels in step (3) to a thickness of 0.5 mm.

[0026] (5) Grading: the buckwheat kernels after tableting in step (4) are separated with a grading sieve to obtain germs.

[0027] The newly harvested buckwheat of the year is used as the buckwheat raw material. Since the newly harvested buckwheat contains a lot of impurities, such as soil foam, grass sticks, stones, etc., it must be cleaned be...

Embodiment 2

[0031] This example provides a method for extracting buckwheat germ, which differs from Example 1 in that: in step (2), buckwheat kernels are treated at 140° C. and a pressure of 0.1 MPa for 50 seconds to instantly inactivate enzymes.

Embodiment 3

[0033] This example provides a method for extracting buckwheat germ, which differs from Example 1 in that: in step (2), buckwheat kernels are treated at 130° C. and a pressure of 0.1 MPa for 60 seconds to instantly inactivate enzymes.

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Abstract

The invention discloses a method for extracting buckwheat germ and relates to the technical field of food processing. The method solves the problem that the prior art has a low buckwheat germ extraction rate and a low buckwheat utilization rate. The method comprises: (1) deep processing of buckwheat: orderly carrying out cleaning, classification, shelling and sorting on buckwheats to separate buckwheat kernels and buckwheat hulls, (2) superheated steam treatment: treating the buckwheat kernels at 130 to 150 DEG C under pressure of 0.1MPa for 30-60s for instantaneous enzyme deactivation, (3) fragmentation: crushing the buckwheat kernels in step (2), (4) tableting: tableting the buckwheat kernels in step (3) so that the tablet has thickness of 0.4-0.6 mm, and (5) classification: separating the buckwheat kernels after the tableting in step (4) by a grading sieve to obtain germ. The method can achieve the effect of instantaneous enzyme deactivation, facilitates the preservation of the germ, saves time and labor, reduces energy consumption, indirectly improves the economic benefit of the enterprise, improves the extraction rate of the germ by 20.7% compared with the traditional extraction process and increases the utilization rate of buckwheat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for extracting buckwheat germ. Background technique [0002] Buckwheat is one of the most widely cultivated crops in my country. It is rich in nutrients, including high protein and vitamin E content. The soluble dietary fiber contained in buckwheat accounts for a high proportion of the total dietary fiber and has the effect of lowering cholesterol. Buckwheat is known as the "three drops" food, and it is a health food raw material with both medicine and food. Buckwheat germ has a good taste and rich nutrition. The germ is rich in unsaturated fatty acids and has a high content of rutin. Modern scientific research shows that rutin can affect the function of pancreatic islet cells, promote the secretion of insulin, thereby lowering blood sugar; at the same time, it can regulate blood pressure, strengthen blood vessels, and have certain preventive and therapeutic ef...

Claims

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Application Information

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IPC IPC(8): A23L7/20
CPCA23L7/20
Inventor 陈志成何爱丽魏壹纯
Owner 河南亿德制粉工程技术有限公司