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

Preparation process of functional tartary buckwheat syrup base material and food prepared thereby

A tartary buckwheat syrup and a preparation technology, which are applied in the preparation technology and the food field made from this base material, can solve the problems of tartary buckwheat starch resource waste, ignoring the processing characteristics of tartary buckwheat starch, etc., and achieve easy operation and low sweetness , The effect of broadening the application field

Pending Publication Date: 2020-07-03
西昌市正中食品有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of food has not carried out in-depth research on the functional properties of tartary buckwheat, but only uses the active components in tartary buckwheat, while ignoring the processing characteristics of tartary buckwheat starch, resulting in a waste of tartary buckwheat starch resources

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 process of functional tartary buckwheat syrup base material and food prepared thereby
  • Preparation process of functional tartary buckwheat syrup base material and food prepared thereby
  • Preparation process of functional tartary buckwheat syrup base material and food prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation process of functional tartary buckwheat syrup base material includes the following steps:

[0036] S1 After washing the tartary buckwheat, germinating process to obtain tartary buckwheat buds;

[0037] The process steps of sprouting treatment are: adding tartary buckwheat to pure water soaking treatment, soaking time 3d, soaking temperature 20℃;

[0038] According to the weight percentage of purified water, add 0.005% of sodium bicarbonate to purified water;

[0039] S2 Tartary buckwheat buds are dried and mechanically activated to obtain tartary buckwheat bud powder;

[0040] The equipment used for mechanical activation is a steel mill;

[0041] S3 Add water to the tartary buckwheat sprout powder to form a first component liquid, precipitate tartary buckwheat protein, and filter to obtain a second component liquid;

[0042] The weight percentage of tartary buckwheat sprout powder and water in the first component liquid is 1:2;

[0043] Using ammonium sulfate graded sa...

Embodiment 2

[0051] A preparation process of functional tartary buckwheat syrup base material includes the following steps:

[0052] S1 After washing the tartary buckwheat, germinating process to obtain tartary buckwheat buds;

[0053] The process steps of sprouting treatment are: adding tartary buckwheat to pure water soaking treatment, soaking time 5d, soaking temperature 15℃;

[0054] According to the weight percentage of purified water, add 0.01% sodium bicarbonate to purified water;

[0055] S2 Tartary buckwheat buds are dried and mechanically activated to obtain tartary buckwheat bud powder;

[0056] The equipment used for mechanical activation is a steel mill;

[0057] S3 Add water to the tartary buckwheat sprout powder to form a first component liquid, precipitate tartary buckwheat protein, and filter to obtain a second component liquid;

[0058] The weight percentage of tartary buckwheat sprout powder and water in the first component liquid is 1:4;

[0059] Use ammonium sulfate graded salting ...

Embodiment 3

[0067] A preparation process of functional tartary buckwheat syrup base material includes the following steps:

[0068] S1 After washing the tartary buckwheat, germinating process to obtain tartary buckwheat buds;

[0069] The process steps of sprouting treatment are: adding tartary buckwheat to pure water for soaking treatment, soaking time 3d, soaking temperature 10℃;

[0070] According to the weight percentage of the purified water, 0.015% sodium bicarbonate is added to the purified water;

[0071] S2 Tartary buckwheat buds are dried and mechanically activated to obtain tartary buckwheat bud powder;

[0072] The equipment used for mechanical activation is a steel mill;

[0073] S3 Add water to the tartary buckwheat sprout powder to form a first component liquid, precipitate tartary buckwheat protein, and filter to obtain a second component liquid;

[0074] The weight percentage of tartary buckwheat sprout powder and water in the first component liquid is 1:3;

[0075] Use alkaline solut...

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 process of a functional tartary buckwheat syrup base material. The preparation process comprises the following steps of: S1, cleaning tartary buckwheat, and germinating to obtain tartary buckwheat buds; S2, drying the tartary buckwheat buds, and performing mechanical activation treatment to obtain tartary buckwheat bud powder; S3, adding water into the tartarybuckwheat bud powder to form a first component liquid, precipitating tartary buckwheat protein, and filtering to obtain a second component liquid; S4, gelatinizing, liquefying and saccharifying the second component liquid to obtain tartary buckwheat syrup containing IMO, controlling the liquefaction DE value to be 15-20 percent, and adding citric acid in the gelatinization process; and S5, filtering and sterilizing the tartary buckwheat syrup containing IMO to obtain the functional tartary buckwheat syrup base material. The invention discloses tartary buckwheat food and health food. The functional tartary buckwheat syrup base material is used as a raw material and is prepared according to a conventional method. According to the preparation process, high-content active components and starch easy to enzymatically hydrolyze are obtained by tartary buckwheat germination and activation treatment, and the functional tartary buckwheat syrup base material which can meet the low-sugar intake demand and is eaten by people is obtained by gelatinization, liquefaction and saccharification and glucoside conversion treatment.

Description

Technical field [0001] The invention belongs to the technical field of comprehensive processing of tartary buckwheat, and specifically relates to a preparation process of a functional tartary buckwheat syrup base material and foods made from the base material. Background technique [0002] Tartary buckwheat is a traditional crop that contains many biologically active substances such as polyphenols, proteins and polysaccharides. It also has many physiological functions such as anti-oxidation, anti-cancer, lowering blood pressure, lowering blood sugar and lowering cholesterol. Tartary buckwheat contains about 60% to 70% of starch. At present, the processing and application of tartary buckwheat mainly focus on the extraction and application of active substances in tartary buckwheat, while the processing and application of tartary buckwheat starch is less. [0003] Compared with other grain starches, tartary buckwheat starch has a low degree of enzymolysis due to its low content of amy...

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): A23L29/30A23L33/21C12P19/14C12P19/04
CPCA23L29/30A23L33/21C12P19/14C12P19/04A23V2002/00A23V2200/16A23V2200/30A23V2250/28
Inventor 邓毅林永翅张碧珍刘友群朱长勇袁健
Owner 西昌市正中食品有限公司
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