Preparation method of high-quality functional tartary buckwheat flour and tartary buckwheat leisure food
By selecting high-quality buckwheat raw materials, optimizing the milling process and compounding of auxiliary materials, the problems of nutrient loss and strong bitterness in buckwheat products have been solved, enabling the development of high-quality buckwheat flour and snack foods, and enhancing market competitiveness and industrial value.
Patent Information
- Application Number
- CN202511143772.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-15
- Publication Date
- 2025-12-23
AI Technical Summary
Existing buckwheat products suffer from severe nutrient loss during processing, insufficient functionality, serious product homogenization, and lack of market competitiveness. They are also bitter and difficult to brew directly with boiling water, making it difficult to achieve both good taste and nutritional activity.
High-quality buckwheat raw materials are screened using chemometric methods, the milling process is optimized, the structure of buckwheat flour is improved by extrusion debittering and puffing technology, and snack foods are developed by combining auxiliary materials. Quality is controlled throughout the process, and composite packaging is used to extend the shelf life.
This method increases the flavonoid content of buckwheat flour by 30%, improves processing efficiency by 20%, reduces the bitterness of buckwheat snack foods by 80%, and allows the products to be brewed directly with boiling water, thereby enhancing market competitiveness and promoting industrial modernization and economic growth.
Smart Images
Figure CN121176575A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of food processing, and relates to a preparation method of high-quality functional tartary buckwheat powder and tartary buckwheat leisure food. BACKGROUND
[0002] As a medicine and food homologous crop with unique nutritional value, tartary buckwheat is rich in physiological active substances such as flavonoids, dietary fiber and D-chiro-inositol, and has important value in regulating dietary structure and improving health; however, the current tartary buckwheat industry development faces many challenges; on the one hand, there is a lack of processing special varieties, and the processing technology is relatively single, resulting in serious product homogenization. On the other hand, during the processing, the nutritional components of tartary buckwheat are significantly lost, for example, the common tartary buckwheat powder has the problems of insufficient functionality and unstable quality, specifically, the carbohydrate is high, the contents of flavonoids and dietary fiber are low, and it cannot be directly brewed with boiling water, the taste and nutritional activity are difficult to match, and the product with high flavonoid content has a heavy bitter taste, which seriously restricts the market competitiveness of tartary buckwheat products and the high-quality development of the tartary buckwheat industry, therefore, in order to solve the above technical problems, the technical scheme of the application is set. SUMMARY
[0003] The purpose of the application is to provide a preparation method of high-quality functional tartary buckwheat powder and tartary buckwheat leisure food, which solves the problems of insufficient functionality and unstable quality of tartary buckwheat powder on the current market and the lack of high-quality tartary buckwheat leisure food. Through research on the processing technology of the whole process of tartary buckwheat powder preparation and the change of nutritional quality, high-quality functional tartary buckwheat powder is developed to improve its nutritional functional indicators; and on this basis, various processing technologies are integrated and innovated to develop tartary buckwheat leisure food with nutritional health and good taste.
[0004] The technical scheme adopted by the application is as follows:
[0005] A preparation method of high-quality functional tartary buckwheat powder and tartary buckwheat leisure food, comprising the following steps:
[0006] The differences in nutritional and functional components and processing characteristics of main tartary buckwheat varieties in Liangshan Prefecture are analyzed and determined, tartary buckwheat resources are classified and evaluated by chemometrics method, and the relationship between tartary buckwheat resources and processing characteristics is researched to determine high-quality tartary buckwheat raw materials;
[0007] The effects of different temperatures, humidities, grinding methods, grinding degrees, grinding particle sizes, different equipment conditions on the changes of main nutritional and functional components in tartary buckwheat powder, and the effects of different extrusion puffing conditions and fermentation modification on tartary buckwheat nutritional components are researched to formulate a production process of high-quality tartary buckwheat powder;
[0008] By adjusting the grinding particle size of tartary buckwheat powder before extrusion puffing and the secondary grinding particle size of tartary buckwheat after extrusion puffing, the internal structure of tartary buckwheat powder is changed to improve the brewing property of tartary buckwheat powder.
[0009] Selecting suitable tartary buckwheat varieties and milling processes, using extrusion debittering treatment before milling, combining with the nutritional needs of different groups and the effects of compounding on product processing characteristics and sensory, optimizing tartary buckwheat product formula, and developing tartary buckwheat snack food;
[0010] The research results will be applied in the declaration unit, the effects of product packaging and later storage on the quality of tartary buckwheat products will be tracked, and the key points of whole-process quality control and operation procedures will be formulated.
[0011] The working principle of the application is as follows: raw material screening link: the nutritional components and processing characteristics of different tartary buckwheat varieties are different, which will directly affect the quality of the final product. By analyzing and determining the nutritional and functional components and processing characteristics of the main tartary buckwheat varieties in Liangshan Prefecture, using cluster analysis, principal component analysis and partial least squares chemometrics method, the applicability of different tartary buckwheat varieties can be scientifically evaluated, so as to screen out the most suitable raw materials for producing high-quality functional tartary buckwheat flour and snack food, and lay a good foundation for subsequent processing.
[0012] Milling process: temperature, humidity and milling method conditions will affect the nutrient retention and physical properties of tartary buckwheat flour. For example, suitable temperature and humidity can reduce the loss of nutritional components during processing; different milling methods and grinding particle size will change the particle size and distribution of tartary buckwheat flour, and then affect its subsequent processing performance and product quality. Studying the effects of these conditions on nutritional and functional components can determine the optimal milling process parameters and ensure the high quality of tartary buckwheat flour.
[0013] Improvement of infusion property: the infusion property of tartary buckwheat flour is closely related to its internal organizational structure. The control of the grinding particle size before extrusion puffing and the secondary grinding particle size after puffing can change the skeleton structure and hydrothermal channel of tartary buckwheat flour. Suitable particle size can make the water quickly enter the interior of the powder particles when it is contacted with water above 90 DEG C, realizing good infusion effect, and solving the problem that traditional tartary buckwheat flour cannot be directly brewed with boiling water.
[0014] Development of snack food: the bitterness of tartary buckwheat mainly comes from some components, and the extrusion debittering technology can effectively reduce the content of these bitter components and reduce bitterness through specific temperature and time treatment. At the same time, according to the nutritional needs of different groups, tartary buckwheat flour and other auxiliary materials are compounded, which can optimize the nutritional composition and taste of the product, so that the developed tartary buckwheat snack food is not only nutritious and healthy but also delicious and tasty.
[0015] Product transformation and quality control: The process parameters developed in the laboratory are optimized and adjusted in actual production to adapt to industrial production. The study of product packaging and storage conditions can slow down the decline of product quality and extend the shelf life. The development of key points and operation procedures for whole-process quality control can strictly control each link from raw materials to finished products, ensuring the stability and consistency of product quality.
[0016] Further: The specific content of analyzing and determining the nutritional and functional components of tartary buckwheat varieties is clarified, including the content of protein, fat, dietary fiber, flavonoids, and trace elements. These components are key indicators for measuring the nutritional value and functionality of tartary buckwheat. Defining specific measurement components makes the raw material selection criteria clearer and more explicit, ensuring that the selected raw materials meet the nutritional requirements of high-quality functional products.
[0017] Further: The specific types of chemometrics methods are defined, namely cluster analysis, principal component analysis, and partial least squares. These methods have different characteristics in data processing and analysis. Cluster analysis can classify tartary buckwheat varieties with similar characteristics; principal component analysis can simplify data and extract main influencing factors; partial least squares can analyze the complex relationships between variables. Defining these methods makes the classification and evaluation of tartary buckwheat resources more operational and scientific.
[0018] Further: It is pointed out that the grinding methods in high-quality tartary buckwheat flour production process include roller grinding and air flow grinding. Different grinding methods have different effects on the particle size and uniformity of tartary buckwheat flour. Roller grinding is suitable for a certain particle size range, and air flow grinding can obtain finer powder. Defining specific grinding methods provides more explicit technical choices for flour production process, which helps to ensure the quality of tartary buckwheat flour.
[0019] Further: The temperature range for extrusion puffing in the modification process of brewing properties is specified as 100-150℃, and the screw speed range is 200-300r / min. Extrusion puffing temperature and screw speed are important parameters that affect the change of tartary buckwheat flour structure. Controlling within this range can achieve a balance between the retention of tartary buckwheat flour skeleton, hydrothermal channels, and fineness, ensuring that the product can be directly brewed with water above 90℃. This makes the brewing property modification technology more targeted and achievable.
[0020] Further: The temperature range for extrusion debittering treatment is specified as 110-130℃, and the time range is 2-4 minutes. Within this temperature and time range, the bitter components in tartary buckwheat can be effectively reduced, while the loss of nutritional components is minimized. This provides clear parameter guidance for debittering process, ensuring that tartary buckwheat snack food maintains good nutritional quality while reducing bitterness.
[0021] Further: It is pointed out that in addition to tartary buckwheat flour, the tartary buckwheat snack formula also includes oat flour, corn starch and white sugar auxiliary materials. These auxiliary materials can improve the taste, flavor and nutritional collocation of the product, oat flour increases dietary fiber, corn starch improves texture, and white sugar adjusts sweetness. The type of auxiliary material is clear, which provides a specific direction for formula optimization, so that the developed snack food is more in line with consumer demand.
[0022] Further: The product packaging adopts composite packaging material, and the storage condition is temperature 15-25℃ and humidity 40-60%. The composite packaging material can provide good barrier property to prevent the influence of oxygen and moisture on the product; under the storage condition, the oxidation and mold change of the product can be slowed down, the shelf life of the product is prolonged, and the quality stability of the product is ensured within a certain time.
[0023] Further: The key points of whole-process quality control are clear, including pesticide residue and heavy metal content detection during raw material procurement, nutritional ingredient and microbial index detection during processing, and sensory quality detection before product packaging. These key points cover the main links of product production, and through the detection of these indexes, quality problems in the production process can be found and solved in time to ensure that the final product meets the quality standards and improve the safety and reliability of the product.
[0024] Further: Tartary buckwheat snacks including tartary buckwheat crisp and tartary buckwheat biscuit are listed. This is a specific type of tartary buckwheat snack, which makes the protection scope of the claims more clear, and also shows the application direction of the invention in the development of tartary buckwheat snacks, providing specific examples for the implementation of the technology.
[0025] In summary, due to the adoption of the above technical scheme, the beneficial effects of the present application are:
[0026] 1. A preparation method of high-quality functional tartary buckwheat flour and tartary buckwheat snack food, the developed tartary buckwheat light meal meal replacement powder is expected to increase the content of flavonoids by 30%, improve the processing efficiency by 20%, and the product can be directly brewed with boiling water above 90℃, greatly improving the functionality and convenience of tartary buckwheat powder;
[0027] 2. In the present application, for tartary buckwheat snack food such as tartary buckwheat crisp, the balance of taste and nutritional ingredients is realized, the bitterness is reduced by more than 80%, meeting the dual pursuit of deliciousness and health of consumers, and improving the market competitiveness of tartary buckwheat products;
[0028] 3. In the present application, the present application helps to promote the modernization and upgrading of tartary buckwheat industry, increase the market value of tartary buckwheat, and is expected to realize doubled sales revenue, create new employment positions, and directly promote local economic growth when the project is completed;
[0029] 4. In the present application, in terms of social benefits, by improving the scientific and technological literacy of farmers, increasing employment opportunities, protecting traditional culture and enhancing community participation, social harmony is promoted, and the environmental protection technology and green production in the implementation process of the project help to protect the ecological environment and achieve sustainable development. BRIEF DESCRIPTION OF DRAWINGS
[0030] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments will be briefly introduced as follows. It should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings, wherein:
[0031] Figure 1 is a process flow diagram of the present application. DETAILED DESCRIPTION
[0032] In order to make the purpose, technical solutions and advantages of the present application more clear, the present application will be further described in detail below in combination with the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application, and are not used to limit the present application, that is, the described embodiments are only a part of the embodiments of the present application, but not all the embodiments. The components of the embodiments of the present application described and shown in the drawings herein can be arranged and designed in various different configurations.
[0033] Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the claimed present application, but only represents selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.
[0034] It should be noted that the relational terms such as "first" and "second" and the like are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that there is any such actual relationship or order between these entities or operations. Moreover, the terms "include", "contain" or any other variants thereof are intended to cover non-exclusive inclusion, so that the process, method, article or device including a series of elements not only includes those elements, but also includes other elements not explicitly listed or inherent to such process, method, article or device. Without more limitations, the element defined by the statement "including a" does not exclude the presence of additional identical elements in the process, method, article or device including the element.
[0035] The features and performances of the present application are described in further detail below in connection with examples.
[0036] Example 1
[0037] The present application relates to a high-quality functional buckwheat flour and a preparation method of a buckwheat leisure food, and the method comprises the following steps: Figure 1 As shown in the figure, the specific implementation mode of the present application is as follows: the preparation of high-quality functional buckwheat flour
[0038] Raw material selection: select several buckwheat varieties cultivated in Liangshan Prefecture, and analyze the nutritional components and processing characteristics. After evaluation by chemometrics method, a buckwheat variety with a protein content of 15%, a fat content of 3%, a dietary fiber content of 12%, and a flavonoid content of 2.5% is selected as the raw material.
[0039] Mill process: under the conditions of temperature 25℃ and humidity 40%, the buckwheat raw material is milled by using the roller milling method, and the milling degree is controlled to make the flour yield reach 75%. After primary crushing, the average particle size is 200μm, and secondary crushing is carried out to make the final average particle size of buckwheat flour reach 100μm. In this process, it is found that the flavonoid retention rate of buckwheat flour under this condition reaches 85%, and the loss rate of dietary fiber is controlled within 10%.
[0040] Improvement of infusion property: the prepared buckwheat flour is extruded and expanded, the extrusion temperature is 130℃, and the screw rotation speed is 250r / min. After expansion, secondary crushing is carried out to control the crushing particle size to 50μm, and the product can be directly brewed with water above 90℃, and the infusion property is good. After detection, the content of flavonoids in buckwheat flour at this time is increased by 28% compared with the initial raw material, reaching 3.2%.
[0041] Example 2
[0042] The present application relates to a high-quality functional buckwheat flour and a preparation method of a buckwheat leisure food, and the method comprises the following steps: Figure 1 As shown in the figure, the specific implementation mode of the present application is as follows: the preparation of high-quality functional buckwheat flour
[0043] Raw material selection and treatment: the high-quality functional buckwheat flour prepared in example 1 is selected, and appropriate amounts of oat flour, corn starch and white sugar are added. First, the buckwheat flour is subjected to extrusion debittering treatment, the extrusion temperature is 120℃, and the time is 3 minutes, which effectively reduces the bitterness.
[0044] Formula optimization: mix according to the proportion of 60% buckwheat flour, 20% oat flour, 15% corn starch and 5% white sugar, and add appropriate amounts of water and edible oil, and stir evenly to form a dough.
[0045] Molding and baking: the dough is pressed into a thin sheet, cut into appropriate shapes, and placed in an oven for baking. The baking temperature is 180°C, and the time is 15 minutes. The resulting bitter buckwheat crisp has a crispy texture and a significantly reduced bitterness, with a reduction of 82%. The product is also rich in nutrients, including flavonoids and dietary fiber.
[0046] Example Three
[0047] The present application is a method for preparing high-quality functional bitter buckwheat flour and bitter buckwheat leisure food. As shown in Figure 1 the specific implementation of this embodiment is as follows: application and quality control of bitter buckwheat products
[0048] Application of research results: In a certain science and technology limited liability company in Liangshan, the technology results of example 1 and example 2 are applied. A standardized production line is established to accurately control the equipment parameters and ensure the stability of product quality.
[0049] Packaging and storage research: bitter buckwheat flour and bitter buckwheat crisp are packaged using composite packaging materials, and the effects of different storage conditions on product quality are studied. The results show that under the conditions of temperature 20℃ and humidity 50%, the nutritional ingredients and taste of the products remain good within 6 months.
[0050] Quality control: key points and operation procedures of whole-process quality control are developed, and every link from raw material procurement, processing to product packaging is strictly monitored. For example, during raw material procurement, the pesticide residues and heavy metal content of bitter buckwheat are strictly detected; during processing, the nutritional ingredients, microbial indicators and sensory quality of the product are regularly detected to ensure that the product meets the relevant standards.
[0051] The above only describes the preferred embodiments of the present application and does not limit the protection scope of the present application. Any modification, equivalent replacement and improvement made by any person skilled in the art within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A method for preparing high-quality functional buckwheat flour and buckwheat snack foods, characterized in that: Includes the following steps: The nutritional and functional components and processing characteristics of the main buckwheat varieties cultivated in Liangshan Prefecture were analyzed and determined. The buckwheat resources were classified and evaluated using chemometric methods, and their relationship with processing characteristics was studied to identify high-quality buckwheat raw materials. This study investigates the effects of different temperatures, humidity, milling methods, milling degrees, particle sizes, and different equipment conditions on the changes in the main nutritional and functional components of tartary buckwheat flour, as well as the effects of different extrusion puffing conditions and fermentation modification on the nutritional components of tartary buckwheat, and formulates a high-quality tartary buckwheat flour production process. By adjusting the particle size of buckwheat flour before extrusion and the particle size of buckwheat flour after extrusion, the internal structure of buckwheat flour is changed, thereby improving the reconstitution properties of buckwheat flour. Select appropriate buckwheat varieties and milling processes, adopt extrusion debittering treatment before milling, combine the differences in nutritional needs of different groups of people and the influence of compound processing characteristics and sensory effects on products, optimize buckwheat product formulas, and develop buckwheat snack foods. The research findings will be applied in the applicant organization to track the impact of product packaging and subsequent storage on the quality of buckwheat products, and to formulate key points and operating procedures for quality control throughout the entire process.
2. The method for preparing high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The analysis and determination of the nutritional and functional components of the buckwheat variety included the determination of the content of protein, fat, dietary fiber, flavonoids, and trace elements.
3. The method for preparing high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The chemometric methods include cluster analysis, principal component analysis, and partial least squares method.
4. The method for preparing high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: In the production process of high-quality buckwheat flour, the milling methods include roller milling and airflow milling.
5. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: During the process of improving the extrusion properties, the extrusion and puffing temperature is 100-150℃, and the screw speed is 200-300r / min.
6. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: During the extrusion debittering process, the extrusion temperature is 110-130℃ and the time is 2-4 minutes.
7. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The buckwheat snack food formula includes, in addition to buckwheat flour, oat flour, corn starch, and white sugar as auxiliary ingredients.
8. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The product packaging uses composite packaging materials, and the storage conditions are a temperature of 15-25℃ and a humidity of 40-60%.
9. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The key points of the whole process quality control include pesticide residue and heavy metal content detection during raw material procurement, nutrient and microbial index detection during processing, and sensory quality detection before product packaging.
10. The method for preparing a high-quality functional buckwheat flour and buckwheat snack food according to claim 1, characterized in that: The buckwheat snack foods include buckwheat crisps and buckwheat biscuits.