Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of enzymolysis buckwheat flour

A technology of buckwheat flour and enzymatic hydrolysis, which is applied in the field of preparation of enzymatic buckwheat flour, can solve the problems of jelly and other problems, and achieve the effect of improving storage time

Inactive Publication Date: 2020-04-03
GUIZHOU UNIV OF ENG SCI
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of enzymatically hydrolyzed buckwheat flour to solve the problem that buckwheat flour is added to beverages without enzymatic hydrolysis and is prone to gelatinous matter proposed in the background art

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of enzymolysis buckwheat flour
  • Preparation method of enzymolysis buckwheat flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method is as follows:

[0021] Step 1: Prepare raw materials, 10 parts of buckwheat flour, 0.01 part of β-amylase, 0.01 part of lactic acid, 0.01 part of hydrochloric acid, 0.01 part of sodium hydroxide, 0.2 part of 3,5-dinitrosalicylic acid and 0.2 part of glucose;

[0022] Step 2: Mix the buckwheat flour with water and finely grind it into a slurry;

[0023] Step 3: cooking the slurry mixture;

[0024] Step 4: After stopping the heating, add β-amylase, lactic acid, hydrochloric acid and sodium hydroxide for stirring to obtain slurry-like enzymatic buckwheat flour;

[0025] Step 5: Put the slurry-like buckwheat flour into a dryer, add 3,5-dinitrosalicylic acid and glucose, stir and dry to obtain dry enzymatic buckwheat flour.

[0026] Wherein, the ratio of buckwheat flour to water in step 2 is 1:8.

[0027] Wherein, the cooking temperature in step 3 is between 90-110°C.

[0028] Wherein, the temperature when adding β-amylase, lactic acid, hydrochlor...

Embodiment 2

[0031] The preparation method is as follows:

[0032] Step 1: Prepare raw materials, 20 parts of buckwheat flour, 0.02 part of β-amylase, 0.02 part of lactic acid, 0.02 part of hydrochloric acid, 0.02 part of sodium hydroxide, 0.4 part of 3,5-dinitrosalicylic acid and 0.4 part of glucose;

[0033] Step 2: Mix the buckwheat flour with water and finely grind it into a slurry;

[0034] Step 3: cooking the slurry mixture;

[0035] Step 4: After stopping the heating, add β-amylase, lactic acid, hydrochloric acid and sodium hydroxide for stirring to obtain slurry-like enzymatic buckwheat flour;

[0036] Step 5: Put the slurry-like buckwheat flour into a dryer, add 3,5-dinitrosalicylic acid and glucose, stir and dry to obtain dry enzymatic buckwheat flour.

[0037] Wherein, the ratio of buckwheat flour to water in step 2 is 1:8.

[0038] Wherein, the cooking temperature in step 3 is between 90-110°C.

[0039] Wherein, the temperature when adding β-amylase, lactic acid, hydrochlor...

Embodiment 3

[0042] The preparation method is as follows:

[0043] Step 1: Prepare raw materials, 30 parts of buckwheat flour, 0.03 part of β-amylase, 0.03 part of lactic acid, 0.03 part of hydrochloric acid, 0.03 part of sodium hydroxide, 0.6 part of 3,5-dinitrosalicylic acid and 0.6 part of glucose;

[0044] Step 2: Mix the buckwheat flour with water and finely grind it into a slurry;

[0045] Step 3: cooking the slurry mixture;

[0046] Step 4: After stopping the heating, add β-amylase, lactic acid, hydrochloric acid and sodium hydroxide for stirring to obtain slurry-like enzymatic buckwheat flour;

[0047] Step 5: Put the slurry-like buckwheat flour into a dryer, add 3,5-dinitrosalicylic acid and glucose, stir and dry to obtain dry enzymatic buckwheat flour.

[0048] Wherein, the ratio of buckwheat flour to water in step 2 is 1:8.

[0049] Wherein, the cooking temperature in step 3 is between 90-110°C.

[0050] Wherein, the temperature when adding β-amylase, lactic acid, hydrochlor...

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 preparation method of enzymolysis buckwheat flour in the technical field of buckwheat processing. The preparation method comprises the following steps: step 1, preparing following raw materials in parts by weight: 10-30 parts of buckwheat flour, 0.01-0.03 part of beta-amylase, 0.01-0.03 part of lactic acid, 0.01-0.03 part of hydrochloric acid, 0.01-0.03 part of sodium hydroxide, 0.2-0.6 part of 3,5-dinitrosalicylic acid and 0.2-0.6 part of glucose; 2, mixing the buckwheat flour with water, and performing fine grinding and stirring to form slurry; step 3, cooking a slurry mixture; and step 4, stopping heating, adding the the beta-amylase, the lactic acid, the hydrochloric acid and the sodium hydroxide, and performing stirring so as to obtain the pasty enzymolysis buckwheat flour. According to the application, the buckwheat flour is subjected to enzymolysis by selecting an optimal scheme, and the buckwheat flour subjected to the enzymolysis is added into a beverage, so that the problem that jelly and precipitate appear in buckwheat flour in an existing beverage is effectively prevented, and the storage time is prolonged.

Description

technical field [0001] The invention relates to the technical field of buckwheat processing, in particular to a preparation method of enzymolysis buckwheat flour. Background technique [0002] Buckwheat is the only dicotyledonous plant of Polygonaceae used for grain, which originated in my country. Buckwheat flour is one of the wheat flours used to make pancakes, especially popular in America, France and Eastern Europe. It has better nutritional and health effects. [0003] Buckwheat is rich in nutrients, whether it is sweet buckwheat or tartary buckwheat, grain or stems, leaves, flowers, its nutritional value is very high. The protein and fat of buckwheat flour are higher than that of wheat flour and rice. It is also higher in protein and lower in fat than cornmeal. Vitamin B2 is 4-24 times higher than that of wheat flour, rice and corn flour, but rutin and chlorophyll are lacking in cereal grains. Mineral nutrients are also higher than other grains to varying degrees....

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): A23L7/10A23L7/104
CPCA23L7/198A23L7/107
Inventor 冯图
Owner GUIZHOU UNIV OF ENG SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com