Preparation method of flavone-rich all-tartary buckwheat high-fiber puffed crisp chips

Abstract

The invention discloses a preparation method of full-tartary buckwheat high-fiber puffed crisp chips rich in flavonoids, and relates to the technical field of puffed crisp chip production, and the preparation method comprises the following steps: selecting a variety with the content of total flavonoids in tartary buckwheat being 4% or more, and treating full-tartary buckwheat grains (170 DEG C for 5 minutes) by adopting a superheated steam technology, so that the content of rutin in the treated full-tartary buckwheat grains is reduced by less than 10%; then, airflow superfine grinding (50 hz, 30 minutes) is adopted, and the average particle size is controlled to be 50 microns or below; and finally, carrying out three-stage temperature control (60-130 DEG C, 130-160 DEG C, 160-170 DEG C, 280 rpm / min and 18% of water addition) by adopting a twin-screw extrusion technology, tabletting and the like to prepare the tartary buckwheat tablets with the water content of less than 7%. The production of bitter taste of the tartary buckwheat food is inhibited, the loss of rutin and dietary fibers is reduced, the problem of rough taste is solved, and the ready-to-eat whole tartary buckwheat food which is crisp in taste, low in fat (less than or equal to 1%) and rich in dietary fibers (more than or equal to 7%) and flavone (more than or equal to 3%) is prepared. The nutritional value of the product is increased, the bitter taste of the product is reduced, and the sensory acceptance of consumers is improved.

Description

technical field [0001] The invention relates to the technical field of production of puffed chips, in particular to a preparation method of full tartary buckwheat high-fiber puffed chips rich in flavonoids. Background technique [0002] Tartary buckwheat is favored by more and more consumers who have the health needs of sugar control and lipid reduction because it is rich in flavonoids, dietary fiber, chiral inositol, sugar alcohol and other functional components. Clinical studies have shown that eating whole tartary buckwheat food every day is beneficial to the healthy regulation of blood sugar and blood lipids in diabetic patients. Tartary buckwheat, ingested as a whole-grain food, is the most beneficial form of food for the health benefits of its various functional components. However, in addition to tartary buckwheat tea, there are few tartary buckwheat whole grain foods on the market. The form is single, and there is a lack of whole tartary buckwheat ready-to-eat food,...

AI Technical Summary

Problems solved by technology

However, in addition to tartary buckwheat tea, there are few tartary buckwheat whole grain foods in the market. The form is single, and there is a lack of whole tartary buckwheat ready-to-eat foods, which cannot meet the needs of convenient food consumption and limit tartary buckwheat as a whole grain. health effects

[0003] Tartary buckwheat food processing still adopts the traditional double-roller milling technology. Under the premise of ensuring full nutritional components, the taste is relatively rough. It is urgent to apply the milling technology with high flour extraction rate and finer particle size to whole tartary buckwheat food. Manufactured, but no related product found

Secondly, the existing ready-to-eat puffed chips on the market are mostly fried, and the fat content is generally more than 30%. Crispy Whole Grain Instant Chips

Thirdly, the selection of tartary buckwheat varieties is very important for the flavonoid content of the product. Varieties with high flavonoid content are not widely used at present, and the bitter taste caused by high content greatly limits the acceptance of consumers. Therefore, it is urgent to maintain and maintain the flavonoid content. Tartary buckwheat puffed food processing technology with no bitter taste to change this situation

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