Total-nutrient Tartary buckwheat

Abstract

The invention relates to total-nutrient Tartary buckwheat. A production method of the total-nutrient Tartary buckwheat includes: subjecting Tartary buckwheat to screening, winnowing, stone removing and magnetic separation, and then performing heat-moisture treatment which integrates pressurizing wheat wetting, normal-pressure steaming and low-temperature vacuum drying and is completed in one container; subjecting the Tartary buckwheat to husking separation, grinding and polishing grading. The total-nutrient Tartary buckwheat produced by the method is transparent, bright, clean, sanitary and attractive in grain surface, and the shelf life of the total-nutrient Tartary buckwheat can be prolonged favorably.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tartary buckwheat full-nutrition rice. Background technique [0002] Existing tartary buckwheat production process: [0003] 1. Cleaning section: the tartary buckwheat is screened, wind-selected, and stone-removed; this section does not use tartary buckwheat mechanical friction, grinding, and polishing processes. Disadvantages of this process: the surface of tartary buckwheat grains, dust, wheat wool and oxides cannot be effectively removed, which has a certain impact on the quality of the finished product. [0004] 2. Soaking and steaming section: Put the cleaned tartary buckwheat into the pool, add water and soak for 24 hours to fully absorb the water, take it out with a container, and drain. Steaming was carried out at normal temperature and normal pressure for 2 hours. Disadvantages of this section: [0005] 1. Soaking requires a lot of water; it cannot effectively save an...

AI Technical Summary

Problems solved by technology

[0005]1. A large amount of water is needed for soaking; water resources cannot be effectively saved and utilized;

[0006]2. If the soaking time is too long, the water required by the buckwheat cannot be absorbed into the inside of the buckwheat. After steaming, the starch inside the buckwheat will appear ungelatinized ( White heart) phenomenon, the white heart inside will fall off during shelling, resulting in low yield, loss of nutritional content of the product, and poor appearance of the product;

[0007]3. It is also necessary to discharge 55% of the total soaking water. The water after 24 hours soaking of tartary buckwheat contains a large number of microorganisms, organic matter and other substances, so it should be discharged directly pollute the environment;

[0008]4. During the soaking process, tartary buckwheat will be affected by air temperature and water temperature, and a large number of microorganisms and bacteria will be produced, and tartary buckwheat will become rancid during the soaking process , product quality is affected;

[0009]5. If tartary buckwheat is soaked for too long, a large amount of nutrients contained in tartary buckwheat will be lost;

[0010]6. Tartary buckwheat is fished out from the soaked container, transported to the yam for steaming, which wastes a lot of labor and increases the labor production cost