Tartary buckwheat premixed flour and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to tartary buckwheat premixed flour and a preparation method thereof. The tartary buckwheat premixed flour is prepared from the following components in percentage by mass: 40 percent to 50 percent of tartary buckwheat flour, 0.1 percent to 0.9 percent of xanthan gum, 0.3 percent to 1.1 percent of vital gluten, 0.1 percent to 0.9 percent of hydroxypropyl methyl cellulose and 47.1 percent to 58.15 percent of high gluten wheat flour. The preparation method of the tartary buckwheat premixed flour comprises the following operations: microwave treatment: firstly, soaking tartary buckwheat with shells in water, then fishing out the tartary buckwheat, and then flatly laying the tartary buckwheat in a container for microwave treatment; crushing and sieving; and compounding. According to the preparation method, the problem that the operation difficulty is high due to the fact that the adding proportion of various raw materials is difficult to control in the preparation process of the tartary buckwheat flour food is solved, the obtained tartary buckwheat premixed flour can be used for preparing various wheaten foods and is beneficial to improving the taste and texture of the wheaten foods, and the provided preparation method is simple, efficient and capable of improving the nutritional value of the tartary buckwheat.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to tartary buckwheat premix powder and a preparation method thereof. Background Art

[0002] Tartary buckwheat has a long history of cultivation in my country. It is a dicotyledonous grain crop of the genus Fagopyrum in the family Rhizoma Coptidis and has strong stress resistance. my country's tartary buckwheat planting area and output rank first in the world. In addition to being rich in starch, protein, fat and dietary fiber, tartary buckwheat also contains a variety of trace elements, minerals and vitamins (such as vitamin B1, vitamin B2, vitamin B3, vitamin B6 and vitamin E) required by the human body. What is more noteworthy is that tartary buckwheat also contains a wealth of functional ingredients - flavonoids, such as rutin, quercetin, kaempferol, isokaempferol, quercetin and orientin. These flavonoids can remove free radicals in the body, promote metabolism, and have a regulatory effect on hypertension, hyperglycemia and hyperlipidemia. Therefore, people who pay attention to healthy diet like to eat various staple foods made from tartary buckwheat flour, such as buckwheat noodles, buckwheat bread, etc.

[0003] However, since there is no gluten protein in buckwheat flour, noodles made from pure buckwheat flour will be loose and lack stickiness and elasticity. In order to improve the taste and texture of noodles, a certain proportion of wheat flour and other additives are usually added during production, using the auxiliary effects of gluten protein in wheat flour and other additives to form a gluten network, thereby making the dough sticky and elastic. For cooking enthusiasts who like to make homemade food but lack practical experience, there are great operational difficulties. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the present invention provides a buckwheat premix and a preparation method thereof, which are used to solve the problem of high operating difficulty caused by poor control of the addition ratio of various raw materials in the production process of buckwheat noodles.

[0005] In order to achieve the above object, the main technical solutions adopted by the present invention include:

[0006] On the one hand, the present invention provides a tartary buckwheat premix, comprising the following components in mass percentage: 40%-50% tartary buckwheat flour, 0.1%-0.9% xanthan gum, 0.3%-1.1% gluten powder, 0.1%-0.9% hydroxypropyl methylcellulose and 47.1%-58.15% high-gluten wheat flour.

[0007] The tartary buckwheat premix powder provided by the invention comprises tartary buckwheat flour and high-gluten wheat flour as main ingredients, and xanthan gum, gluten powder and hydroxypropyl methylcellulose as additives.

[0008] When the addition amount of tartary buckwheat flour does not exceed 50%, the rheological properties of the dough are mainly based on high-gluten wheat flour, so the water absorption rate is small, the stability time is long, the gelatinization time is short, the weakening degree is small, and the recovery value is large.

[0009] Xanthan gum has the effect of strengthening and then weakening the formation of gluten. A small amount of addition can enhance the formation characteristics of gluten, but excessive addition will weaken the gluten network. Xanthan gum has a good improvement effect on the properties of flour. It can significantly improve the water absorption rate of flour, the formation time of dough, the stability time and the quality of flour, while reducing the weakening degree, so it helps to improve the cooking quality of noodles, reduce the water absorption rate and the loss rate of cooking, and increase the hardness, adhesion and chewiness of noodles. Gluten is a protein extracted from wheat. Its addition can increase the protein content in noodles, promote the formation of gluten network structure, and make the noodles uniform in texture, moderate in elasticity and better in taste. Hydroxypropyl methylcellulose is a hydrophilic colloid. After its addition, it can significantly enhance the water absorption rate of flour, shorten the formation time of dough, increase the stability time of dough, and improve the tensile properties of dough. When xanthan gum, gluten and hydroxypropyl methylcellulose are added in the proportions shown above, the rheological properties of buckwheat premix can be significantly improved.

[0010] The buckwheat premix powder proposed by the present invention has various components combined in a specific ratio and act synergistically, which is helpful to improve the taste and texture of pasta, is universal for making pasta such as noodles, steamed buns, bread, etc., is more convenient and quick to use, and greatly solves the problem of poor control of the addition ratio of various raw materials in the production process of buckwheat pasta, reduces the difficulty of operation, errors and technical requirements, and improves the success rate of pasta products.

[0011] Preferably, the following components are included in percentage by mass: 46%-50% of tartary buckwheat flour, 0.3%-0.9% of xanthan gum, 0.5%-1.1% of gluten powder, 0.3%-0.9% of hydroxypropyl methylcellulose and 47.1%-54.3% of high-gluten wheat flour.

[0012] More preferably, the composition comprises the following components in percentage by mass: 50% tartary buckwheat flour, 0.55% xanthan gum, 0.75% gluten flour, 0.55% hydroxypropyl methylcellulose and 48.15% high-gluten wheat flour.

[0013] On the other hand, the present invention provides a method for preparing tartary buckwheat premix powder, comprising the following steps:

[0014] S1. Microwave treatment

[0015] Firstly, soak the shelled buckwheat in water, then take it out, and then spread it flat in a container for microwave treatment;

[0016] S2. Crushing and screening

[0017] The product obtained in the previous step is dried in the shade, crushed and sieved to obtain buckwheat flour;

[0018] S3, compounding

[0019] Add xanthan gum, gluten, hydroxypropyl methylcellulose and high-gluten wheat flour to the buckwheat flour obtained in the previous step according to proportion, and stir until uniform.

[0020] In step S1, the shelled buckwheat is first soaked. After soaking, the buckwheat grains contain more water, which can effectively absorb microwave energy and act as a heat conduction medium, thereby accelerating heating and promoting uniform heat distribution, improving the efficiency of microwave treatment, and reducing the time of microwave treatment. The combination of soaking and microwave can also promote the formation of important bioactive components such as flavonoids and phenolic substances in buckwheat and enhance the flavor of buckwheat.

[0021] In step S2, the method of drying in the shade is mainly based on the following considerations: retaining nutrients, avoiding high-temperature drying that causes flavonoids and phenolic substances to be damaged and then reduce nutritional value; avoiding enzymatic reactions, high temperatures may activate some enzymes in buckwheat, causing enzymatic reactions to occur, and then accelerating the oxidative decomposition of flavonoids; maintaining color and taste, high-temperature drying can cause the surface of buckwheat to harden, the color to darken, and the taste to deteriorate, while the method of drying in the shade can better maintain the color and taste of buckwheat, and the appearance and taste of the buckwheat flour obtained are better. In addition, drying in the shade is more energy-efficient.

[0022] The method for preparing tartary buckwheat premix powder proposed by the present invention helps the tartary buckwheat powder to maintain a high nutritional value, a better appearance and a better taste through the synergistic effect of step S1 and step S2, and ultimately improves the quality of the tartary buckwheat premix powder.

[0023] Preferably, in step S1, the microwave treatment time is 3 min. Further, in step S1, the microwave power during the microwave treatment is 400 W. Further, in step S1, the container is a tray, and the flat thickness of the shelled buckwheat is no more than 1.5 cm.

[0024] Microwave treatment is to use the interaction between microwaves and material molecules in a high-frequency electromagnetic field to make the material molecules undergo thermal motion, thereby converting microwave energy into heat energy. In the food industry, microwaves are generally used for drying, enzyme inactivation and sterilization. The present invention finds that appropriate microwave treatment can significantly increase the total flavonoid content in buckwheat seeds. In particular, after microwave treatment for 3 minutes, some rutin precursor substances in buckwheat seeds, such as quercetin-3-β-D-rutinose-3'-O-β-glucoside, break glycosidic bonds after heating to generate rutin, resulting in an increase in the total flavonoid content. When the microwave treatment time exceeds 3 minutes, the rutin precursor substances have been completely converted, and continued heating will cause rutin to decompose and reduce the total flavonoid content.

[0025] When treating buckwheat with microwave, there are requirements for the specific power of microwave. When the power of microwave is 400W, it can not only make the inside of the shelled buckwheat evenly heated, promote the formation of important biologically active ingredients such as flavonoids in buckwheat, improve the nutritional value of buckwheat, but also take into account the heating speed.

[0026] When treating buckwheat with microwave, there are requirements for the thickness of the material. This requirement is mainly to ensure that microwaves can evenly penetrate the buckwheat material and achieve effective heat treatment. Specifically, when treating buckwheat with microwave, the thickness of the material should not be too large, otherwise the microwaves may not be able to fully penetrate the material, resulting in uneven heating. At the same time, the thickness of the material should not be too small, otherwise it may increase the energy consumption and cost of the treatment process. Therefore, it is necessary to choose a suitable thickness to ensure the efficiency and effect of microwave treatment.

[0027] The present invention has proved through creative labor that: using a tray as a carrying container, and spreading the shelled bitter buckwheat on it with a thickness not exceeding 1.5 cm, can take into account both the efficiency and effect of microwave treatment.

[0028] Preferably, in step S1, the shelled tartary buckwheat is soaked in tap water at room temperature for 16 hours.

[0029] Normally, shelled buckwheat needs to be soaked for several hours to allow the buckwheat seeds to fully absorb water and soften the seed coat, so as to prepare for subsequent microwave treatment. If the soaking time is too short, the buckwheat seeds cannot fully absorb water, resulting in the seed coat being still hard, making it difficult to achieve the ideal heating effect during microwave treatment, and it is even more difficult to improve the nutritional value. If the soaking time is too long, although the buckwheat seeds can absorb more water, on the one hand, it will extend the preparation cycle and reduce production efficiency, and on the other hand, it may increase the activity of enzymes inside the seeds, resulting in some unnecessary chemical reactions. It has been confirmed through several experiments that soaking in tap water at room temperature for 16 hours is the shortest soaking time required to achieve a good heating effect and improve the nutritional value.

[0030] Preferably, in step S2, an 80-mesh sieve is used for sieving.

[0031] Preferably, in step S3, xanthan gum, gluten and hydroxypropyl methylcellulose are pre-mixed and stirred to obtain an additive premix. When compounding, high-gluten wheat flour is first added to the buckwheat flour, stirred to obtain a uniform mixture, and then the additive premix is ​​added and stirred until uniform.

[0032] The amount of xanthan gum, gluten and hydroxypropyl methylcellulose added is very small compared to the main ingredients of buckwheat flour and high-gluten wheat flour. These three trace components are premixed first and then added to the evenly mixed main ingredients of buckwheat flour and high-gluten wheat flour, which can improve the distribution uniformity of the additives and effectively improve the effect of the additives.

[0033] The tartary buckwheat premixed flour provided by the invention is helpful to improve the taste and texture of pasta, and can be used to make various pasta. The preparation method of the tartary buckwheat premixed flour provided by the invention is simple, efficient and easy to implement.

[0034] In summary, the present invention solves the problem of the adding ratio of various raw materials in the process of making bitter buckwheat noodles, reduces the difficulty of operation, and improves the success rate of making noodles.

[0035] Instruction Manual

[0036] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0037] Figure 1 It is a comparison chart of the total flavonoids content of the shelled tartary buckwheat after being treated by step S1 in Example 1 and Comparative Examples 1 to 5.

[0038] Figure 2 The HPLC graph of rutin and quercetin contents of the shelled buckwheat after being treated in step S1 in Example 1, wherein 4.086 min corresponds to the HPLC graph of rutin content, and 10.305 min corresponds to the HPLC graph of quercetin content.

[0039] Figure 3 This is a powder quality curve diagram of the tartary buckwheat premix flour obtained in Example 1, wherein the curve located between the two jagged curves is the powder quality curve.

[0040] Figure 4 This is a powder quality curve of the tartary buckwheat premix obtained in Comparative Example 6, wherein the curve located between the two jagged curves is the powder quality curve. DETAILED DESCRIPTION

[0041] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0042] The raw materials not described in detail in the following examples are all commercially available prior art, and the technical means not described in detail are all conventional technical means for those skilled in the art.

[0043] Example 1

[0044] (1) A tartary buckwheat premix powder, comprising the following components in percentage by mass: 50% tartary buckwheat flour, 0.55% xanthan gum, 0.75% gluten powder, 0.55% hydroxypropyl methylcellulose and 48.15% high-gluten wheat flour.

[0045] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0046] Example 2

[0047] (1) A tartary buckwheat premix powder, comprising the following components in percentage by mass: 40% tartary buckwheat flour, 0.1% xanthan gum, 1.1% gluten powder, 0.9% hydroxypropyl methylcellulose and 57.9% high-gluten wheat flour.

[0048] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0049] Example 3

[0050] (1) A tartary buckwheat premix powder, comprising the following components in percentage by mass: 42% tartary buckwheat flour, 0.3% xanthan gum, 0.9% gluten powder, 0.7% hydroxypropyl methylcellulose and 56.1% high-gluten wheat flour.

[0051] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0052] Example 4

[0053] (1) A tartary buckwheat premix powder, comprising the following components in percentage by mass: 44% tartary buckwheat flour, 0.5% xanthan gum, 0.7% gluten powder, 0.5% hydroxypropyl methylcellulose and 54.3% high-gluten wheat flour.

[0054] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0055] Example 5

[0056] (1) A tartary buckwheat premix, comprising the following components by mass percentage: 46% tartary buckwheat flour, 0.7% xanthan gum, 0.5% gluten powder, 0.3% hydroxypropyl methylcellulose and 52.5% high-gluten wheat flour

[0057] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0058] Example 6

[0059] (1) A tartary buckwheat premix powder, comprising the following components in percentage by mass: 48% tartary buckwheat flour, 0.9% xanthan gum, 0.3% gluten powder, 0.1% hydroxypropyl methylcellulose and 50.7% high-gluten wheat flour.

[0060] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0061] Example 7

[0062] (1) A tartary buckwheat premix powder, comprising 50% tartary buckwheat flour, 0.9% xanthan gum, 1.1% gluten powder, 0.9% hydroxypropyl methylcellulose and 47.1% high-gluten wheat flour.

[0063] (2) The preparation method of the above-mentioned buckwheat premix powder specifically includes the following steps: S1, microwave treatment: first soak the shelled buckwheat in tap water at room temperature for 16 hours, then fish it out, and then spread it on a tray for microwave treatment. The thickness when spread is not more than 1.5 cm. During the microwave treatment, a microwave oven is used and the gear is adjusted to the gear corresponding to the microwave power of 400 W, and the treatment time is 3 minutes; S2, crushing and screening: the product obtained in the previous step is dried in the shade and then crushed and passed through an 80-mesh sieve to obtain buckwheat powder; S3, compounding: first mix xanthan gum, gluten powder, and hydroxypropyl methylcellulose evenly, then mix the buckwheat powder obtained in the previous step and high-gluten wheat flour and stir evenly, then add the premix of xanthan gum, gluten powder, and hydroxypropyl methylcellulose thereto, and continue to stir evenly.

[0064] Example 8

[0065] Compared with Example 1, the content of tartary buckwheat flour is adjusted to 40%, the content of high-gluten wheat flour is adjusted to 58.15%, and the rest remains the same as in Example 1.

[0066] The products obtained in Examples 1 to 8 were tested, and their water absorption was 65%-68.7% and the stability time was 8.7-8.8 min. In addition, the buckwheat premix powder obtained in Examples 1 to 8 could be successfully used to make bread, steamed bread and noodles, and obtain products with a light yellow appearance and good taste.

[0067] Comparative Example 1

[0068] Compared with Example 1, no microwave treatment was performed, and the rest was the same as in Example 1.

[0069] Comparative Example 2

[0070] Compared with Example 1, the microwave treatment time was adjusted to 1 min, and the rest were consistent with Example 1.

[0071] Comparative Example 3

[0072] Compared with Example 1, the microwave treatment time was adjusted to 2 min, and the rest was consistent with Example 1.

[0073] Comparative Example 4

[0074] Compared with Example 1, the microwave treatment time was adjusted to 4 min, and the rest was consistent with Example 1.

[0075] Comparative Example 5

[0076] Compared with Example 1, the microwave treatment time was adjusted to 5 min, and the rest were consistent with Example 1.

[0077] Comparative Example 6

[0078] Compared with Example 1, xanthan gum, gluten and hydroxypropyl methylcellulose are not added, and the qualities of tartary buckwheat flour and high-gluten wheat flour remain consistent with those in Example 1.

[0079] Depend on Figure 1 It can be seen that: comparing Example 1 with Comparative Examples 1-5, the total flavonoids content in shelled buckwheat shows a trend of increasing first and then decreasing with the increase of microwave treatment time, and the optimal treatment time is 3min, when the total flavonoids content is 45.44mg / g. The reason for this phenomenon may be that buckwheat contains some rutin precursor substances such as quercetin-3-β-D-rutinose-3'-O-β-glucoside, etc., and these substances break the glycosidic bond after heating to generate rutin, causing an increase in the total flavonoids content. If the microwave treatment time exceeds 3min, the rutin precursor substances have been completely converted, and continued heating causes the decomposition of rutin, which then leads to a decrease in the total flavonoids content.

[0080] The contents of rutin and quercetin in the shelled buckwheat treated by step S1 in Example 1 and Comparative Examples 1 to 5 were tested by high performance liquid chromatography (HPLC graph of Example 1 is as shown in FIG. Figure 2 The test results are shown in Table 1: the rutin content increases first and then decreases with the increase of microwave treatment time. The optimal treatment time is 3 min, at which the rutin content is 22.43 mg / g. The reason for this phenomenon is that microwave treatment for an appropriate time will decompose rutin precursor substances, causing the rutin content to increase; the quercetin content decreases significantly first and then changes slightly with the increase of microwave treatment time. The reason for this trend is that on the one hand, quercetin will have a small part of thermal degradation at 57-180°C, and on the other hand, the thermal decomposition temperature of quercetin increases with the increase of the heating rate. These two aspects lead to the quercetin content decreasing first and then changing slightly with the extension of microwave time.

[0081] like Figure 3 As shown, the product obtained in Example 1 has a water absorption rate of 68.7%, a dough forming time of 10.4 min, a stability time of 8.8 min, a weakening degree of 88, and a powder index of 94, with excellent performance. Figure 4 As shown, the product obtained in Comparative Example 6 has a water absorption rate of 64.2%, a formation time of 4 minutes, a stability time of 4.3 minutes, a weakening degree of 110, and a powder index of 56, and has poor performance. By comparison, it can be seen that the additive composed of xanthan gum, gluten powder, and hydroxypropyl methylcellulose does significantly improve the rheological properties of the premixed powder.

[0082] Table 1 Effect of microwave treatment time on the contents of rutin and quercetin in buckwheat

[0083]

[0084] Note: Different lowercase letters after each column of values ​​indicate significant differences (P<0.05)

[0085] Comparative Example 7

[0086] Compared with Example 1, the content of tartary buckwheat flour is adjusted to 60%, the content of high-gluten wheat flour is adjusted to 38.15%, and the rest remains the same as in Example 1.

[0087] Comparative Example 8

[0088] Compared with Example 1, the content of tartary buckwheat flour is adjusted to 30%, the content of high-gluten wheat flour is adjusted to 68.15%, and the rest remains the same as in Example 1.

[0089] The water absorption rate, gelatinization time and stability time of the bitter buckwheat premix powder obtained from Comparative Example 8 (30% bitter buckwheat powder), Example 8 (40% bitter buckwheat powder), Example 1 (50% bitter buckwheat powder) and Comparative Example 7 (60% bitter buckwheat powder) were tested. Comparative Example 8, Example 8, Example 1 and Comparative Example 7: The water absorption rate is 63.8%, 65.0%, 68.7% and 72% in sequence, the gelatinization time is 20min, 20min, 20min and 23min in sequence, and the stability time is 9.6min, 8.7min, 8.8min and 1.3min in sequence. Obviously, the water absorption rate of the bitter buckwheat premix powder increases with the increase of the bitter buckwheat powder content; when the bitter buckwheat content is within 50%, the gelatinization time of the bitter buckwheat premix powder is basically maintained at 20min and the stability time is relatively long. Once its content exceeds 50%, the gelatinization time becomes longer and the stability time is significantly shortened. It can be seen that when the addition amount of buckwheat flour does not exceed 50%, the rheological properties of the dough are mainly manifested as the rheological properties of high-gluten wheat flour, namely: low water absorption, long stability time, small protein weakening degree, and short gelatinization time; when the addition amount of buckwheat flour exceeds 50%, the rheological properties of the dough are mainly manifested as the rheological properties of buckwheat flour, namely: large water absorption, short stability time, large protein weakening degree, and long gelatinization time. At the same time, when the addition amount of buckwheat flour does not exceed 50%, the gelatinization thermal stability of the dough increases with the increase of the addition amount of buckwheat flour. After the addition amount of buckwheat flour exceeds 50%, the gelatinization thermal stability of the dough decreases with the increase of the addition amount of buckwheat flour. Combined with the sensory characteristics of the dough, when the addition amount of buckwheat flour does not exceed 50%, such as Comparative Example 8, Example 8, and Example 1, the dough color is light yellow and has good sensory properties; after the addition amount of buckwheat flour exceeds 50%, such as Comparative Example 7, the dough color is black-green and has poor sensory properties.

[0090] In summary, the present invention solves the problem of high operating difficulty caused by the addition ratio of various raw materials in the production process of buckwheat pasta. The obtained buckwheat premix powder can be used to make various types of pasta, which helps to improve the taste and texture of the pasta. The proposed preparation method is simple and efficient and can improve the nutritional value of buckwheat.

[0091] Although the embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and cannot be understood as limiting the present invention. Those skilled in the art may change, modify, replace and deform the above embodiments within the scope of the present invention. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples without contradiction.

Claims

1. A tartary buckwheat premix, characterized in that: The invention comprises the following components in percentage by mass: 40%-50% of bitter buckwheat flour, 0.1%-0.9% of xanthan gum, 0.3%-1.1% of gluten flour, 0.1%-0.9% of hydroxypropyl methylcellulose and 47.1%-58.15% of high-gluten wheat flour.

2. The tartary buckwheat premix according to claim 1, characterized in that The invention comprises the following components in percentage by mass: 46%-50% of bitter buckwheat flour, 0.3%-0.9% of xanthan gum, 0.5%-1.1% of gluten flour, 0.3%-0.9% of hydroxypropyl methylcellulose and 47.1%-54.3% of high-gluten wheat flour.

3. The tartary buckwheat premix according to claim 2, characterized in that The invention comprises the following components in percentage by mass: 50% of bitter buckwheat flour, 0.55% of xanthan gum, 0.75% of gluten flour, 0.55% of hydroxypropyl methylcellulose and 48.15% of high-gluten wheat flour.

4. A method for preparing the tartary buckwheat premix according to any one of claims 1 to 3, characterized in that: The steps are as follows: S1. Microwave treatment First, soak the shelled buckwheat in water, then take it out, and then spread it flat in a container for microwave treatment; S2. Crushing and screening The product obtained in the previous step is dried in the shade, crushed and sieved to obtain buckwheat flour; S3, compounding Add xanthan gum, gluten, hydroxypropyl methylcellulose and high-gluten wheat flour to the buckwheat flour obtained in the previous step according to proportion, and stir until uniform.

5. The method for preparing tartary buckwheat premix according to claim 4, characterized in that: In step S1, the microwave treatment time is 3 min.

6. The method for preparing tartary buckwheat premix according to claim 4, characterized in that: In step S1, the shelled tartary buckwheat is soaked in tap water at room temperature for 16 hours.

7. The method for preparing tartary buckwheat premix according to claim 5, characterized in that: In step S1, the power of the microwave during the microwave treatment is 400W.

8. The method for preparing tartary buckwheat premix according to claim 7, characterized in that: In step S1, the container is a tray, and the paving thickness of the shelled buckwheat is no more than 1.5 cm.

9. The method for preparing tartary buckwheat premix according to claim 4, characterized in that: In step S2, an 80-mesh sieve is used for sieving.

10. The method for preparing tartary buckwheat premix according to claim 4, characterized in that: In step S3, xanthan gum, gluten powder and hydroxypropyl methylcellulose are pre-mixed and stirred to obtain an additive premix. When compounding, high-gluten wheat flour is first added to the buckwheat flour, stirred to obtain a uniform mixture, and then the additive premix is ​​added and stirred until uniform.

Images