Unlock instant, AI-driven research and patent intelligence for your innovation.

Tartary buckwheat grain paste and preparation method thereof

A technology of tartary buckwheat sauce and tartary buckwheat rice, which is applied in the field of food processing, can solve the problems of low utilization rate of tartary buckwheat, achieve uniform and translucent texture, reduce water activity, and solve the effects of poor taste

Inactive Publication Date: 2019-08-09
SICHUAN UNIV
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the bitter taste of tartary buckwheat itself, in the traditional processing process, in order to maintain the taste of the product, the raw material of tartary buckwheat is added as a conceptual product, mainly using tartary buckwheat powder as the raw material. The products include tartary buckwheat biscuits, tartary buckwheat peach cakes , buckwheat noodles, tartary buckwheat and other products, the raw material addition ratio of tartary buckwheat is less than 25%, and the utilization rate of tartary buckwheat is low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] a tartary buckwheat sauce

[0077] (1) Vacuum freeze-drying: select high-quality tartary buckwheat, wash it, drain the water, and carry out vacuum freeze-drying treatment. The freezing temperature is -45°C, the vacuum degree is 0.094MPa, and the freeze-drying time is 27 hours to obtain pre-frozen buckwheat;

[0078] (2) Soaking: Add 4 times the amount of water to the pre-frozen buckwheat and soak for 8 hours, remove the tartary buckwheat and drain the water for later use;

[0079] (3) Steaming: spread the soaked tartary buckwheat flat in a steamer and steam until cooked, and spread the tartary buckwheat while it is still hot to cool;

[0080] (4) Drying: Cool the tartary buckwheat and place it in a ventilated and dry place to dry, and blow off excess water with a fan;

[0081] (5) Aging: put the dried tartary buckwheat in a refrigerator for aging for 72 hours, and the refrigeration temperature is 5°C;

[0082] (6) Frying: Put the aged tartary buckwheat into a gas-fire...

Embodiment 2

[0088] a tartary buckwheat sauce

[0089] (1) Vacuum freeze-drying: select high-quality tartary buckwheat, wash it, drain the water, and carry out vacuum freeze-drying treatment. The freezing temperature is -40°C, the vacuum degree is 0.094MPa, and the freezing time is 24 hours to obtain pre-frozen buckwheat;

[0090] (2) Soaking: Add 4 times the amount of water to the pre-frozen buckwheat and soak for 8 hours, remove the tartary buckwheat and drain the water for later use;

[0091] (3) Steaming: spread the soaked tartary buckwheat flat in a steamer and steam until cooked, and spread the tartary buckwheat while it is still hot to cool;

[0092] (4) Drying: Cool the tartary buckwheat and place it in a ventilated and dry place to dry, and blow off excess water with a fan;

[0093] (5) Aging: Put the dried tartary buckwheat into the refrigerator for aging for 72 hours, and the refrigeration temperature is 4°C;

[0094] (6) Frying: Put the aged tartary buckwheat into a gas-fired...

Embodiment 3

[0100] a tartary buckwheat sauce

[0101] (1) Vacuum freeze-drying: select high-quality tartary buckwheat, wash it, drain the water, and carry out vacuum freeze-drying treatment. The freezing temperature is -50°C, the vacuum degree is 0.094MPa, and the freezing time is 18 hours to obtain pre-frozen buckwheat;

[0102] (2) Soaking: Add 4 times the amount of water to the pre-frozen buckwheat and soak for 8 hours, remove the tartary buckwheat and drain the water for later use;

[0103] (3) Steaming: spread the soaked tartary buckwheat flat in a steamer and steam until cooked, and spread the tartary buckwheat while it is still hot to cool;

[0104] (4) Drying: Cool the tartary buckwheat and place it in a ventilated and dry place to dry, and blow off excess water with a fan;

[0105] (5) Aging: put the dried tartary buckwheat in a refrigerator for aging for 72 hours, and the refrigeration temperature is 6°C;

[0106] (6) Frying: Put the aged tartary buckwheat into a gas-fired fry...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a tartary buckwheat grain paste and a preparation method thereof. The tartary buckwheat grain paste is prepared from 400 parts of tartary buckwheat grains, 200 parts of fructose syrup, 80 parts of modified starch, 0.5 part of xanthan gum and 0.3 part of sodium carboxymethylcellulose through soaking, vacuum drying and thickening with a colloid, and fills the blank of the application of the tartary buckwheat grains to paste products. The tartary buckwheat is pretreated through vacuum drying, then twice soaking (tartary buckwheat soaking and tartary buckwheat grain soaking) are conducted, the flavonoid content of the tartary buckwheat grains can be increased, meanwhile the fructose syrup, the xanthan gum and the modified starch are adopted in the later period for thickening, the problem of taste deterioration caused by vacuum freeze-drying can be effectively solved, and the double purposes of rich nutrition and fullness and chewiness of the tartary buckwheat grainpaste are achieved. The tartary buckwheat grains are treated through the liquid nitrogen vacuum drying technology after being soaked in hot water, and the fragrance and flavor of original tartary buckwheat grains can be retained to the greatest extent, and the thickening treatment performed in the later period can reduce the water activity (<0.8) of the paste and makes the product uniform in texture, transparent and more durable for storage.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of tartary buckwheat sauce and tartary buckwheat sauce prepared by the preparation method. Background technique [0002] Tartary buckwheat comes from alpine mountainous areas above 2,000 meters above sea level. Tartary buckwheat is known as the "king of five grains", and it is a food that lowers blood pressure, blood sugar, and blood lipids. Tartary buckwheat has unique, comprehensive and rich nutritional components. It is the only cereal crop that integrates seven major nutrients. The seven major nutrients include: bioflavonoids, trace elements and minerals, starch, vitamins, cellulose, fat ,protein. Moreover, it has good medicinal properties, softening blood vessels, improving microcirculation, clearing heat and detoxification, promoting blood circulation and removing blood stasis, pulling out toxins and promoting granulation, lowering blood suga...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 赵志峰高颖凡彩凤岳文强冯建民
Owner SICHUAN UNIV