CN103478552B - Sweet buckwheat staple food flour and production method thereof - Google Patents

Abstract

The invention discloses a sweet buckwheat staple food flour and a production method thereof. The method comprises: a pretreatment step of sweet buckwheat; a pretreatment step of soybean; a step of mixing and pulverizing the pretreated sweet buckwheat and soybean to form buckwheat paste The steps of fermenting the buckwheat paste and neutralizing the fermented buckwheat paste; drying and pulverizing the neutralized buckwheat paste to form sweet buckwheat staple food flour. After adopting the above scheme, the present invention uses germinated sweet buckwheat as the main raw material, compound soybeans, and uses lactic acid bacteria fermentation technology to modify buckwheat flour to improve the eating and processing quality of buckwheat, and the flour can completely replace wheat flour, which has a good effect.

Description

A kind of sweet buckwheat staple food flour and its production method

technical field

The invention relates to sweet buckwheat staple food flour and a production method thereof, in particular to germinated sweet buckwheat staple food flour and a production method thereof, belonging to the technical field of food processing.

Background technique

Buckwheat originated in China, and buckwheat was listed as one of the eight grains in the "Shen Nong Shu" in the 5th century BC. Modern nutrition and medical research shows that buckwheat has outstanding health functions, and has become a research focus in recent years. Buckwheat is rich in nutrition, and its grain contains 7.94% to 17.15% of protein, 2.00% to 3.64% of fat, 67.45% to 79.15% of starch, and 1.04% to 1.33% of cellulose. Buckwheat flour is significantly higher in protein than rice, millet, wheat, sorghum, and corn flours. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is close to standard protein, which is suitable for the comprehensive nutritional needs of human beings. Unlike common cereal crops, some essential amino acids such as lysine, methionine, and tryptophan are generally lacking. Japanese scholars have reported that the nutritional value of buckwheat is 80-92 (70 for wheat and 50 for rice). More importantly, buckwheat is rich in functional ingredients such as rutin, chiro-inositol, and niacin. Rutin is a traditional drug for preventing and treating cardiovascular and cerebrovascular diseases, and chiral inositol, as an insulin-like substance, can effectively lower blood sugar; therefore, buckwheat has three lowering functions (lowering blood sugar, lowering blood fat, lowering blood pressure) and anti-oxidation, enhancing blood vessel elasticity , Supplement trace elements, antibacterial and anti-inflammatory, anti-cancer and anti-tumor effects. But existing buckwheat products mainly buckwheat rice and buckwheat flour, buckwheat flour mouthfeel is poor, processability is poor, and commercially available buckwheat flour is the mixture of buckwheat flour and wheat flour, and is based on wheat flour, can not satisfy existing crowd needs.

Contents of the invention

The purpose of the present invention is to provide a staple food flour based on germinated sweet buckwheat and its preparation method to overcome the fact that the existing commercially available buckwheat flour is a mixture of buckwheat flour and wheat flour, and is mainly wheat flour, which cannot meet the existing requirements. The crowd needs the downside.

The technical scheme that the present invention solves the problems of the technologies described above is as follows:

A production method of sweet buckwheat staple food flour, comprising:

The pretreatment step of sweet buckwheat;

Soybean pretreatment steps;

The step of mixing and pulverizing the pretreated sweet buckwheat and soybean to form buckwheat paste;

The steps of fermenting the buckwheat paste and neutralizing the fermented buckwheat paste;

The step of drying and pulverizing the neutralized buckwheat paste to form sweet buckwheat staple food flour.

Further, preferably, the pretreatment step of described sweet buckwheat comprises:

The sweet buckwheat is screened, hulled, impurity removed, washed, soaked, and germinated. The germination conditions are as follows: temperature 28-32°C, humidity 70%, time 45-52h.

Further, preferably, the pretreatment step of the soybean comprises:

Screen soybeans, remove impurities, wash, and soak overnight.

Further, preferably, the step of mixing and pulverizing the pretreated sweet buckwheat and soybeans to form buckwheat paste includes:

The germinated sweet buckwheat and soybeans with a ratio of 9:1 are mixed and crushed into a 0.1-0.3mm sweet buckwheat paste, and the moisture content of the material is controlled at 50-100%.

Further, preferably, the step of fermenting the buckwheat paste and neutralizing the fermented buckwheat paste includes:

Adding 3-8% by weight of a mixed starter consisting of Lactobacillus plantarum and Lactobacillus bulgaricus to the buckwheat paste, and fermenting at 37°C for 24-48 hours;

And adding edible alkali to the fermented buckwheat paste to neutralize the pH to neutral.

Further, preferably, the mixed starter is made by the following method:

Activating Lactobacillus plantarum and Lactobacillus bulgaricus respectively, subculture, and prepare mother starter;

The mixed starter is formed by mixing Lactobacillus plantarum and Lactobacillus bulgaricus in a ratio of 2:1-2.

Further, preferably, it also includes the step of adding 0.3-0.8% corn flour into the ground sweet buckwheat staple food flour.

Further, preferably, it also includes the step of adding 1-2% egg white powder, 0.3-0.8% gluten powder, and 0.2-0.6% complex phosphate into the crushed sweet buckwheat staple food flour.

Further, preferably, it also includes the step of adding 1-2% egg white powder and 0.3-0.8% gluten powder to the crushed sweet buckwheat staple food flour;

Or, it also includes the step of adding 0.3-0.8% of gluten powder and 0.3-0.6% of bread improver to the crushed sweet buckwheat staple food flour.

A kind of sweet buckwheat staple food flour produced according to the above production method.

After adopting the above scheme, the present invention uses germinated sweet buckwheat as the main raw material, compound soybeans, and uses lactic acid bacteria fermentation technology to modify buckwheat flour to improve the eating and processing quality of buckwheat, and the flour can completely replace wheat flour.

Additional features and advantages of the invention will be set forth in the description which follows, and in part will be apparent from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention may be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.

Description of drawings

The present invention will be described in detail below in conjunction with the accompanying drawings, so as to make the above-mentioned advantages of the present invention clearer.

Fig. 1 is the schematic flow sheet of the production method of the embodiment of the present invention one sweet buckwheat staple food flour;

Fig. 2 is the schematic flow sheet of the production method of the embodiment of the present invention two sweet buckwheat staple food flours;

Fig. 3 is the schematic flow sheet of the production method of the three-sweet buckwheat staple food flour of the embodiment of the present invention;

Fig. 4 is a schematic flow diagram of the production method of sweet buckwheat staple food flour in Example 4 of the present invention.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments.

Specifically, the present invention is aimed at the problems of poor processability, rough taste and low flavonoid content in the current sweet buckwheat flour. It adds an appropriate amount of soybeans to germinated buckwheat, and after wet grinding, uses lactic acid bacteria to ferment the gluten and water retention of the flour. Improve the processing quality and nutritional quality of buckwheat flour.

Table 1 Contents of buckwheat grain components before and after germination (mg/g)

Wherein, the steps of the present invention are mainly as follows:

A production method of sweet buckwheat staple food flour, comprising:

The pretreatment step of sweet buckwheat;

Soybean pretreatment steps;

The step of mixing and pulverizing the pretreated sweet buckwheat and soybean to form buckwheat paste;

The steps of fermenting the buckwheat paste and neutralizing the fermented buckwheat paste;

The step of drying and pulverizing the neutralized buckwheat paste to form sweet buckwheat staple food flour.

Further, preferably, the pretreatment step of described sweet buckwheat comprises:

The sweet buckwheat is screened, hulled, impurity removed, washed, soaked, and germinated. The germination conditions are as follows: temperature 28-32°C, humidity 70%, time 45-52h.

Further, preferably, the pretreatment step of the soybean comprises:

Screen soybeans, remove impurities, wash, and soak overnight.

Further, preferably, the step of mixing and pulverizing the pretreated sweet buckwheat and soybeans to form buckwheat paste includes:

Mix germinated sweet buckwheat and soybeans at a weight ratio of 9:1, crush them into sweet buckwheat lakes of 0.1-0.3 mm in size, and control the moisture content of the material at 50-100%, wherein, unless otherwise specified, the following involves the mixing of the two components All are weight ratios.

According to the inventor's experiments, this ratio is beneficial to the fermentation of lactic acid bacteria and the sufficient modification of buckwheat flour.

Further, preferably, the step of fermenting the buckwheat paste and neutralizing the fermented buckwheat paste includes:

Add 3-8% of a mixed starter consisting of Lactobacillus plantarum and Lactobacillus bulgaricus to buckwheat paste, and ferment at 37°C for 24-48 hours; the fermentation of these two strains is conducive to the modification of buckwheat flour, which can improve the quality of buckwheat flour Processing performance.

And adding edible alkali to the fermented buckwheat paste to neutralize the pH to neutral.

Further, preferably, the mixed starter is made by the following method:

Activating Lactobacillus plantarum and Lactobacillus bulgaricus respectively, subculture, and prepare mother starter;

The mixed starter is formed by mixing Lactobacillus plantarum and Lactobacillus bulgaricus in a ratio of 2:1-2.

Among them, the pretreatment of soybeans is a common pretreatment of soybeans, including screening, removing impurities, washing and soaking soybeans overnight.

Wherein, according to different functions, different additive materials can also be added, for example, further, preferably, the step of adding 0.3-0.8% corn flour into the crushed sweet buckwheat staple food flour is also included.

Further, preferably, it also includes the step of adding egg white powder (1-2%), gluten powder (0.3-0.8%), and complex phosphate (0.2-0.6%) to the crushed sweet buckwheat staple food flour . It can improve the gluten of buckwheat flour.

Further, preferably, it also includes the step of adding egg white powder (1-2%) and gluten powder (0.3-0.8%) to the crushed sweet buckwheat staple food flour;

Or, it also includes the step of adding gluten (0.3-0.8%) and bread improver (0.3-0.6%) to the crushed sweet buckwheat staple flour.

Among them, as shown in Figures 1-4.

Embodiment 1: special sweet buckwheat flour for dumplings

Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

Soybean→removal of impurities, cleaning→soaking

Sweet buckwheat→peeling and removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→gluten powder (0.3～0.8%)→packing

Embodiment 2: special sweet buckwheat flour for noodles

Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

Soybean→removal of impurities, cleaning→soaking

Sweet buckwheat→peeling, removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→egg white powder (1-2%), gluten powder (0.3-0.8%), compound phosphoric acid Salt (0.2～0.6%)→packing

Embodiment 3: special sweet buckwheat flour for steamed bread

Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

Soybean→removal of impurities, cleaning→soaking

Sweet buckwheat→peeling and removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→egg white powder (1-2%), gluten powder (0.3-0.8%)→packing

Embodiment 4: special sweet buckwheat flour for bread

Lactobacillus plantarum, Lactobacillus bulgaricus → activation, mother starter → working starter

Soybean→removal of impurities, cleaning→soaking

Sweet buckwheat→peeling and removing impurities→soaking→germination→mixing→refining→inoculation→fermentation→neutralization→drying→crushing→wheat gluten (0.3～0.8%), bread improver (0.3～0.6%)→packing

The invention adopts a germination method to increase the content of functional components such as flavonoids in the buckwheat, while reducing the content of anti-nutritional factors. On the premise of improving the nutritional value of buckwheat, the buckwheat flour is processed by lactic acid bacteria fermentation to produce various special buckwheat staple food flours with strong processing performance. Including buckwheat flour for dumplings, buckwheat flour for steamed buns, buckwheat flour for noodles, buckwheat flour for bread, etc.

Finally, it should be noted that: the above is only a preferred embodiment of the present invention, and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, it still The technical solutions recorded in the foregoing embodiments may be modified, or some technical features thereof may be equivalently replaced. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims (7)

1. a production method for sweet cherry roots staple food flour, is characterized in that, comprising:

The pre-treatment step of sweet cherry roots;

The pre-treatment step of soybean;

Pretreated sweet cherry roots and soybean are mixed and pulverizes the step forming buckwheat and stick with paste;

Buckwheat is stuck with paste and ferments and the step neutralized is stuck with paste to the buckwheat after fermentation;

Buckwheat after neutralization is stuck with paste and carries out dry and pulverize the step forming sweet cherry roots staple food flour, describedly pretreated sweet cherry roots and soybean mixs and pulverizes the step of formation buckwheat paste, comprising:

By the sprouting sweet cherry roots of part by weight 9: 1 and soybean mixing, the sweet cherry roots being ground into 0.1 ~ 0.3mm is stuck with paste, and moisture content of material controls at 50-100%;

Described paste buckwheat is fermented and sticks with paste to the buckwheat after fermentation the step neutralized, and comprising:

3 ~ 8% mixed culture fermentation agents be made up of Lactobacillus plantarum and lactobacillus bulgaricus are added in buckwheat is stuck with paste, and 37 DEG C of fermentations 24 ~ 48 hours;

And buckwheat after fermentation adds in dietary alkali in sticking with paste and pH is extremely neutral.

2. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, the pre-treatment step of described sweet cherry roots comprises:

Screen sweet cherry roots, shell, impurity elimination, cleaning, soak, sprout, wherein, the condition of sprouting is as follows: temperature 28 ~ 32 DEG C, humidity 65-80%, time 45 ~ 52h.

3. the production method of sweet cherry roots staple food flour according to claim 1 and 2, is characterized in that, the pre-treatment step of described soybean comprises:

Soybean is screened, impurity elimination, cleaning, soaked overnight.

4. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, described mixed culture fermentation agent is made up of following methods:

Respectively Lactobacillus plantarum and lactobacillus bulgaricus are activated, go down to posterity, prepare mother culture;

According to Lactobacillus plantarum and the lactobacillus bulgaricus mixing of 2: 1 ~ 2 ratios, form described mixed culture fermentation agent.

5. the production method of sweet cherry roots staple food flour according to claim 1, it is characterized in that, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8%, the composite phosphate of 0.2 ~ 0.6%.

6. the production method of sweet cherry roots staple food flour according to claim 1, is characterized in that, adds the step of the egg-white powder of weight ratio 1 ~ 2%, the Gluten of 0.3 ~ 0.8% after being also included in described pulverizing in sweet cherry roots staple food flour;

Or, after being also included in described pulverizing, in sweet cherry roots staple food flour, add the step of the Gluten of weight ratio 0.3 ~ 0.8%, the bread improver of 0.3 ~ 0.6%.

7. the sweet cherry roots staple food flour generated according to claim 1 ~ 6 either method.