CN105918829A - High-empyreumatique-bitter-buckwheat-content steamed bread and production method thereof - Google Patents
High-empyreumatique-bitter-buckwheat-content steamed bread and production method thereof Download PDFInfo
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- CN105918829A CN105918829A CN201610344627.8A CN201610344627A CN105918829A CN 105918829 A CN105918829 A CN 105918829A CN 201610344627 A CN201610344627 A CN 201610344627A CN 105918829 A CN105918829 A CN 105918829A
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- radix
- rhizoma fagopyri
- fagopyri tatarici
- rice
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- 235000008429 bread Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 26
- 108010068370 Glutens Proteins 0.000 claims abstract description 24
- 235000021312 gluten Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 10
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 10
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 10
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 10
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- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 80
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 80
- 241000209094 Oryza Species 0.000 claims description 70
- 235000007164 Oryza sativa Nutrition 0.000 claims description 70
- 235000009566 rice Nutrition 0.000 claims description 70
- 238000010025 steaming Methods 0.000 claims description 29
- 239000008187 granular material Substances 0.000 claims description 27
- 235000020265 peanut milk Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000005538 encapsulation Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
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- 238000002156 mixing Methods 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 25
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 22
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 abstract description 22
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 22
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 abstract description 22
- 235000005493 rutin Nutrition 0.000 abstract description 22
- 229960004555 rutoside Drugs 0.000 abstract description 22
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract description 17
- 241000219051 Fagopyrum Species 0.000 abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 229940088598 enzyme Drugs 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 18
- 235000012054 meals Nutrition 0.000 description 12
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 9
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 9
- 229930003944 flavone Natural products 0.000 description 9
- 235000011949 flavones Nutrition 0.000 description 9
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 9
- 229960001285 quercetin Drugs 0.000 description 9
- 235000005875 quercetin Nutrition 0.000 description 9
- 150000002213 flavones Chemical class 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- 230000000873 masking effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000000518 rheometry Methods 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
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- 239000007787 solid Substances 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 229940093797 bioflavonoids Drugs 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N inositol Chemical compound OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 230000003313 weakening effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
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- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention relates to a bitter buckwheat food and a preparing method thereof, in particular to a high-empyreumatique-bitter-buckwheat-content steamed bread and a production method thereof. The high-empyreumatique-bitter-buckwheat-content steamed bread is prepared from, by weight, 20-75 parts of homogeneous bitter buckwheat slurry, 70-100 parts of whole bitter buckwheat, 10-30 parts of high-temperature-treated bitter buckwheat powder, 40-60 parts of high-protein wheat flour, 2-10 parts of vital gluten, 5-8 parts of active dry yeast, 100 parts of microencapsulation glucose oxidase 50-200U, 100 parts of pentosanase 0-50U, 0-10 parts of xylitol, 0.1-0.5 part of citric acid and 0-40 parts of water. According to the high-empyreumatique-bitter-buckwheat-content steamed bread (the adding proportion of bitter buckwheat is up to 50% or above) suitable for diabetes patients, reduction of blood sugar is facilitated; after the raw bitter buckwheat is treated through a series of modified enzymes (rutin degradingenzymes) and processed before using, the stability of the most important functional component rutin can be guaranteed, and meanwhile the bitter taste of steamed bread is low so that the aim that the steamed bread serves as staple food can be achieved.
Description
Technical field
The present invention relates to a kind of Radix Et Rhizoma Fagopyri Tatarici food and preparation method thereof, specifically a kind of high-load burnt odor tartary buckwheat steamed bun and production thereof
Method.
Background technology
Radix Et Rhizoma Fagopyri Tatarici belongs to " integration of edible and medicinal herbs " property crop, is worth bitter buckwheat nourishing in recent years and the research of medical value becomes focus.
Radix Et Rhizoma Fagopyri Tatarici contains the nutrition such as resistant starch, abundant dietary fiber, bioflavonoids, chiro-inositol and mineral chromium, selenium and becomes
Point, it is especially suitable for diabetes patient.
The research of present stage Radix Et Rhizoma Fagopyri Tatarici food is primarily present three aspect problems: (1) is uneven due to Radix Et Rhizoma Fagopyri Tatarici oneself protein proportion of composing
The problem that weighing apparatus and mouthfeel generally exist " bitter " " slightly " " firmly " so that in mixed powder goods, the adding proportion of Radix Et Rhizoma Fagopyri Tatarici is relatively low mostly
(10%-30%), good health care is not played；(2) farinograph property of Radix Et Rhizoma Fagopyri Tatarici determines its exploitation and is concentrated mainly on
Tea, composite beverage and nutritive powder aspect (Chinese patent CN101554236, CN1633867), the consumption per day of consumer is less,
Cannot function as staple food to eat, hypoglycemic effect is inconspicuous；(3) target group of existing Radix Et Rhizoma Fagopyri Tatarici health-care products is indefinite, not yet has
High-quality Tartary Buckwheat for diabetes patient's entirety nutritional need comes out.
The content of invention
For solving above-mentioned the deficiencies in the prior art, the present invention provides a kind of high-load burnt odor tartary buckwheat steamed bun and producer thereof
Method, by making the high-load tartary buckwheat steamed bun (Radix Et Rhizoma Fagopyri Tatarici adding proportion be up to 50% and more than) of a kind of applicable diabetes patient,
The adding proportion height of Radix Et Rhizoma Fagopyri Tatarici makes functional component content in steamed bread the highest (resistant starch, dietary fiber, bioflavonoids, reed
Fourth, chromium etc.) be conducive to blood sugar lowering；Raw material Radix Et Rhizoma Fagopyri Tatarici is before use through a series of inactive enzymes (rutin hydrolase) and processed
After, it is ensured that the stability of most important functional component rutin, steamed bread bitterness is the most weak simultaneously, eats reaching to be suitable for staple food
Purpose.
For achieving the above object, the present invention by the following technical solutions: a kind of high-load burnt odor tartary buckwheat steamed bun, by following weight
The raw material composition of number: homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk 20-75 part, granulate Radix Et Rhizoma Fagopyri Tatarici rice 40-100 part, high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder 10-30
Part, high gluten wheat flour 40-60 part, gluten meal 2-10 part, active dry yeast 5-8 part, micro-encapsulation glucose oxidase
50-200U/100 part, pentosanase 0-50U/100 part, xylitol 0-10 part, citric acid 0.1-0.5 part, water 0-40 part.High
Therefore the Radix Et Rhizoma Fagopyri Tatarici addition of ratio can add gluten meal carry because Radix Et Rhizoma Fagopyri Tatarici can destroy the gluten structure of steamed bread without mucedin
High gluten content；The insoluble pentosan of pentosanase energy degraded macromolecular, improves dough elasticity and extensibility；Add micro-glue
Encapsulated glucoseoxidase (Chinese patent 200810020134.4) also is able to improve the rheology of steamed bread and organoleptic quality；Xylose
Alcohol and citric acid are local flavor masking agent, can weaken the bitterness of steamed bread further, and final steamed bread has certain burnt odor local flavor and Radix Et Rhizoma Fagopyri Tatarici
Distinctive color and luster and local flavor, bitter taste is the most weak, substantially without sweet taste and tart flavour.
As preferably, homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk rice accounts for the 10%-30% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass after steaming and decocting, and granulate Radix Et Rhizoma Fagopyri Tatarici rice accounts for steaming
Boil the 70%-90% of rear Radix Et Rhizoma Fagopyri Tatarici rice gross mass.Adding the Radix Et Rhizoma Fagopyri Tatarici grain of rice and can enrich the mouthfeel of steamed bread, organoleptic quality is more preferable.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun, comprises the steps of:
(1) remove the peel the granulate Fagopyrum tataricum (L.) Gaertn. of threshing, under conditions of power 400-750w, obtain volume after microwave bulking 40-200s
The expansion rate expanded Fagopyrum tataricum (L.) Gaertn. between 1.2-2.5 is standby；Fagopyrum tataricum (L.) Gaertn. ripening during microwave bulking, rutin hydrolase inactivates, Radix Et Rhizoma Fagopyri Tatarici
Rice bitterness produces burnt odor local flavor while weakening；
(2) steaming and decocting ripening after the expanded Fagopyrum tataricum (L.) Gaertn. immersion after step (1) processes, after immersion, steaming and decocting ensure that the abundant suction of rice
Water, after steaming and decocting, rice is the most soft；The Fagopyrum tataricum (L.) Gaertn. rice obtained, is that granulate Radix Et Rhizoma Fagopyri Tatarici rice is standby after 70%-90% spreading for cooling；10%-30%
Radix Et Rhizoma Fagopyri Tatarici rice colloid mill defibrination；
(3) the Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk after step (2) defibrination is standby after high pressure homogenizer homogenizing；Defibrination and homogenizing make Fagopyrum tataricum (L.) Gaertn. abundant
Broken, the particle diameter of slurry is less and uniformity is high, and the mouthfeel making steamed bread is the most soft flexible；
(4) separately take cool down after Radix Et Rhizoma Fagopyri Tatarici powder heats 10-30min under the conditions of 100-130 DEG C standby；High temperature can be passivated rutin degraded
Naturally occurring enzyme in the Radix Et Rhizoma Fagopyri Tatarici powder such as enzyme, can protect again functional component rutin to be hydrolyzed while weakening bitterness；
(5) in proportion all raw materials are added in dough mixing machine, stir to dough, do not contain fecula, tack-free during to rub, flexible,
Smooth surface is degree；Then being placed in proofing box by dough, ferment 30-50min, is divided into face base, rub into size uniformly,
The steamed bread base that character is identical, secondary proofs 20-50min, and on boiling water, cage steams 15-20min, packs after room temperature cooling.
As preferably, expanded Fagopyrum tataricum (L.) Gaertn. is immersed in the water of 2-3 times of mass ratio after 1-2h by step (2) steaming and decocting 20-30min again.
As preferably, the Radix Et Rhizoma Fagopyri Tatarici rice of 10%-30% is added in colloid mill by step (2), adds water according to the ratio of 1:1-1:3
(m/V), grind the mean diameter (D4,3) of slurry reaches 30-150 μm.
As preferably, in step (3), the condition of Rice & peanut milk homogenizing is pressure: 10-50MPa；Temperature: 30-50 DEG C；Homogenizing 1-3
Secondary, the particle size range of the homogenizing Rice & peanut milk obtained is 20-110 μm.
As preferably, not contain fecula in moderate-speed mixer 4-6min to dough in step (5), tack-free during to rub, flexible,
Smooth surface is degree；Dough is placed in proofing box, and ferment under conditions of 35 DEG C of relative humiditys 80% 30-50min, is divided into weight
The face base of amount 80-120g, rubs into the circular steamed bread base that size is uniform, character is identical by hand, and secondary proofs 20-50min, boiling
Cage waterborne steams 15-20min, packs after room temperature cooling 30-60min.
Beneficial effects of the present invention is as follows:
1. developing the daily edible staple food of a kind of applicable diabetes patient, wherein Radix Et Rhizoma Fagopyri Tatarici content is up to more than 50%, is for glycosuria
Nutrition demand institute especial manufacture, it is possible to both met daily edible needs, and met again the specific demand of diabetes patient's blood sugar lowering.
2. the processing of steamed bread is carried out by comprehensive proportioning homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk, granulate Radix Et Rhizoma Fagopyri Tatarici rice and three kinds of Radix Et Rhizoma Fagopyri Tatarici raw materials of Radix Et Rhizoma Fagopyri Tatarici powder,
Overcome the problem adding " bitter " " slightly " " firmly " that high-load Radix Et Rhizoma Fagopyri Tatarici is caused, especially greatly reduce bitterness, also by
Microwave bulking technology gives the burnt odor taste that steamed bread is certain so that product is better to eat, and organoleptic quality has had the biggest lifting, is suitable for big
Scope is promoted.
3. by comprehensive microwave bulking, steaming and decocting and three kinds of processing modes of high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder so that prepared product can meet
The requirement of inactive enzyme (rutin hydrolase), can farthest retain again each effective ingredient, and its health-care effect has obtained maximum
Play.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below to the technical side in the embodiment of the present invention
Case is clearly and completely described, it is clear that described embodiment is a part of embodiment of the present invention rather than whole realities
Execute example.Based on the embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise
Every other embodiment, broadly falls into the scope of protection of the invention.
Embodiment 1:
A kind of high-load burnt odor tartary buckwheat steamed bun, is made up of the raw material of following parts by weight: homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk 60 parts, and granulate is bitter
45 parts of buckwheat rice, high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder 20 parts, high gluten wheat flour 50 parts, gluten meal 5 parts, active dry yeast 8 parts, micro-
Encapsulated glucoseoxidase 100U/100 part, pentosanase 50U/100 part, xylitol 6 parts, citric acid 0.3 part, water 10
Part；Owing to Radix Et Rhizoma Fagopyri Tatarici is without mucedin, the gluten structure of steamed bread when adding at high proportion, can be destroyed, therefore add gluten meal and improve
Gluten content；Add micro-encapsulation glucose oxidase (Chinese patent 200810020134.4) also to be able to improve steamed bread
Rheology and organoleptic quality；The insoluble pentosan of pentosanase energy degraded macromolecular, improves dough elasticity and extensibility；Xylitol
Being local flavor masking agent with citric acid, can weaken the bitterness of steamed bread further, final steamed bread has obvious burnt odor local flavor and Radix Et Rhizoma Fagopyri Tatarici special
Some color and lusters and local flavor, slightly bitter taste, substantially without sweet taste and tart flavour.
After the Fagopyrum tataricum (L.) Gaertn. of defibrination homogenizing accounts for steaming and decocting the 30% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass, granulate Radix Et Rhizoma Fagopyri Tatarici rice accounts for Fagopyrum tataricum (L.) Gaertn. after steaming and decocting
The 70% of meal gross mass.Adding the Radix Et Rhizoma Fagopyri Tatarici grain of rice and can enrich the mouthfeel of steamed bread, organoleptic quality is more preferable.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun, comprises the steps of:
The granulate Fagopyrum tataricum (L.) Gaertn. of (1) 30 part of peeling threshing, obtains volumetric expansion after microwave bulking 70s under conditions of power 700w
Rate be 1.8 expanded Fagopyrum tataricum (L.) Gaertn. standby；Fagopyrum tataricum (L.) Gaertn. ripening during microwave bulking, rutin hydrolase inactivates, and Fagopyrum tataricum (L.) Gaertn. is after processing
The bitterness that phase produces weakens, and gives steamed bread obvious burnt odor local flavor simultaneously；
(2) being all immersed in by expanded Fagopyrum tataricum (L.) Gaertn. in the water of 2 times of mass ratioes, steaming and decocting 30min again after 1h, after immersion, steaming and decocting can
Ensureing the abundant water suction of rice, after steaming and decocting, rice is the most soft；The Fagopyrum tataricum (L.) Gaertn. rice obtained, is granulate Radix Et Rhizoma Fagopyri Tatarici rice after 70% spreading for cooling
Standby；The Radix Et Rhizoma Fagopyri Tatarici rice colloid mill defibrination of 30%, adds water (m/V) according to the ratio of 1:1, grinds to obtain the mean diameter (D4,3) of slurry
Reach about 100 μm；
(3) the Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk after step (2) defibrination is standby after high pressure homogenizer homogenizing, 10MPa；Temperature: 35 DEG C；All
Matter 2 times, the particle size range of the homogenizing Rice & peanut milk obtained is 30-110 μm；
(4) separately take cool down after Radix Et Rhizoma Fagopyri Tatarici powder heats 20min under the conditions of 121 DEG C standby；High temperature can weaken bitterness with inactive enzyme, with
Time functional component rutin can be protected again to be hydrolyzed；
(5) in proportion all raw materials are added in dough mixing machine, not contain fecula in moderate-speed mixer 5min to dough, during to rub not
Viscous hands, flexible, smooth surface are degree；Dough is placed in proofing box, and ferment under conditions of 35 DEG C of relative humiditys 80% 40min,
Being divided into the face base of weight 80g, rub into the circular steamed bread base that size is uniform, character is identical by hand, secondary proofs 20min,
On boiling water, cage steams 15min, packs after room temperature cooling 30min.
High-load burnt odor tartary buckwheat steamed bun prepared by method described above, hypoglycemic functional component content is higher, containing rutin
5.41mg/g, Quercetin 1.43mg/g, total flavones 10.55mg/g；Compared to matched group, (Radix Et Rhizoma Fagopyri Tatarici sample is all with without any place
Reason Radix Et Rhizoma Fagopyri Tatarici powder form add, addition is 50 parts) rutin 1.06mg/g, Quercetin 6.26mg/g, total flavones 8.80mg/g
Can find, high-load burnt odor tartary buckwheat steamed bun rutin content prepared by said method is 5.1 times of matched group, and main bitterness
The content of material Quercetin declines 4.4 times, and general flavone content improves 1.2 times；For in terms of nutritive value and bitterness two,
High-load burnt odor tartary buckwheat steamed bun prepared by method described above is the most excellent.Fagopyrum tataricum (L.) Gaertn. volumetric expansion 1.8 with above-mentioned condition microwave bulking
Times, after adding the water soaking 1h of 2 times of mass ratioes, water absorption rate improves 33.5%, and the Radix Et Rhizoma Fagopyri Tatarici moisture content 169.6% after steaming and decocting, higher than right
According to group 26.6%.The addition of granulate Radix Et Rhizoma Fagopyri Tatarici rice improves the ratio of Radix Et Rhizoma Fagopyri Tatarici composition, the inside being present in steamed bread of Fagopyrum tataricum (L.) Gaertn. granulate,
On the one hand consumer is made to have the most direct sense organ cognitive to tartary buckwheat steamed bun；On the other hand reduce the addition of Radix Et Rhizoma Fagopyri Tatarici powder, change
It is apt to the farinograph property (gluten structure of a high proportion of Radix Et Rhizoma Fagopyri Tatarici powder meeting heavy damage dough) of dough.Colloid mill defibrination and homogenization
Making Fagopyrum tataricum (L.) Gaertn. the most broken, in slurry, the particle diameter of solid content is less and uniformity is high, and the mouthfeel making steamed bread is the most soft flexible, warp
Instrumental test, after defibrination and homogenizing, the hardness of steamed bread declines 17.2%；Elastic raising 25.4%, sensory evaluation scores compares matched group
High by 84.4%.
Embodiment 2:
A kind of high-load burnt odor tartary buckwheat steamed bun, is made up of the raw material of following parts by weight: homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk 20 parts, and granulate is bitter
50 parts of buckwheat rice, high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder 30 parts, high gluten wheat flour 40 parts, gluten meal 10 parts, active dry yeast 7 parts,
Micro-encapsulation glucose oxidase 200U/100 part, pentosanase 30U/100 part, xylitol 10 parts, citric acid 0.5 part,
40 parts of water；Therefore a high proportion of Radix Et Rhizoma Fagopyri Tatarici addition can add because Radix Et Rhizoma Fagopyri Tatarici can destroy the gluten structure of steamed bread without mucedin
Add gluten meal and improve gluten content；Add micro-encapsulation glucose oxidase (Chinese patent 200810020134.4) also can
Enough improve rheology and the organoleptic quality of steamed bread；The insoluble pentosan of pentosanase energy degraded macromolecular, improves dough elasticity and prolongs
Stretching property；Xylitol and citric acid are local flavor masking agent, can weaken the bitterness of steamed bread further, and final steamed bread has light burnt odor
Local flavor and the distinctive color and luster of Radix Et Rhizoma Fagopyri Tatarici and local flavor, substantially without bitterness, slightly sweet taste is without tart flavour.
After the Fagopyrum tataricum (L.) Gaertn. of defibrination homogenizing accounts for steaming and decocting the 10% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass, granulate Radix Et Rhizoma Fagopyri Tatarici rice accounts for Fagopyrum tataricum (L.) Gaertn. after steaming and decocting
The 90% of meal gross mass.Adding the Radix Et Rhizoma Fagopyri Tatarici grain of rice and can enrich the mouthfeel of steamed bread, organoleptic quality is more preferable.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun, comprises the steps of:
The granulate Fagopyrum tataricum (L.) Gaertn. of (1) 20 part of peeling threshing, obtains volume after microwave bulking 200s swollen under conditions of power 400w
Swollen rate be 2.2 expanded Fagopyrum tataricum (L.) Gaertn. standby；Fagopyrum tataricum (L.) Gaertn. ripening during microwave bulking, rutin hydrolase inactivates, and Fagopyrum tataricum (L.) Gaertn. is in processing
The bitterness that later stage produces weakens, and gives the burnt odor local flavor that steamed bread is light simultaneously；
(2) expanded Fagopyrum tataricum (L.) Gaertn. is all immersed in the water of 2.5 times of mass ratioes, steaming and decocting 20min, steaming and decocting energy after immersion again after 2h
Enough ensureing the abundant water suction of rice, after steaming and decocting, rice is the most soft；The Fagopyrum tataricum (L.) Gaertn. rice obtained, is granulate Fagopyrum tataricum (L.) Gaertn. after 90% spreading for cooling
Meal is standby；The Radix Et Rhizoma Fagopyri Tatarici rice colloid mill defibrination of 10%, adds water (m/V) according to the ratio of 1:3, grinds to obtain the mean diameter of slurry
(D4,3) reach about 40 μm；
(3) the Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk after step (2) defibrination is standby after high pressure homogenizer homogenizing, 40MPa；Temperature: 50 DEG C；All
Matter 2 times, the particle size range of the homogenizing Rice & peanut milk obtained is 20-50 μm；
(4) separately take cool down after Radix Et Rhizoma Fagopyri Tatarici powder heats 30min under the conditions of 100 DEG C standby；High temperature can weaken bitterness with inactive enzyme, with
Time functional component rutin can be protected again to be hydrolyzed；
(5) in proportion all raw materials are added in dough mixing machine, not contain fecula in moderate-speed mixer 6min to dough, during to rub not
Viscous hands, flexible, smooth surface are degree；Dough is placed in proofing box, and ferment under conditions of 35 DEG C of relative humiditys 80% 40min,
Being divided into the face base of weight 100g, rub into the circular steamed bread base that size is uniform, character is identical by hand, secondary proofs 30min,
On boiling water, cage steams 20min, packs after room temperature cooling 50min.
High-load burnt odor tartary buckwheat steamed bun prepared by method described above, hypoglycemic functional component content is higher, containing rutin
6.22mg/g, Quercetin 1.21mg/g, total flavones 11.78mg/g；Compared to matched group, (Radix Et Rhizoma Fagopyri Tatarici sample is all with without any place
Reason Radix Et Rhizoma Fagopyri Tatarici powder form add, addition is 50 parts) rutin 1.13mg/g, Quercetin 6.84mg/g, total flavones 8.94mg/g
Can find, high-load burnt odor tartary buckwheat steamed bun rutin content prepared by said method is 5.5 times of matched group, and main bitterness
The content of material Quercetin declines 5.7 times, and general flavone content improves 1.3 times；For in terms of nutritive value and bitterness two,
High-load burnt odor tartary buckwheat steamed bun prepared by method described above is the most excellent.Fagopyrum tataricum (L.) Gaertn. volumetric expansion 2.2 with above-mentioned condition microwave bulking
Times, after adding the water soaking 2h of 2.5 times of mass ratioes, water absorption rate improves 40.3%, and the Radix Et Rhizoma Fagopyri Tatarici moisture content 194.2% after steaming and decocting, higher than right
According to group 31.8%.The addition of granulate Radix Et Rhizoma Fagopyri Tatarici rice improves the ratio of Radix Et Rhizoma Fagopyri Tatarici composition, the inside being present in steamed bread of Fagopyrum tataricum (L.) Gaertn. granulate,
On the one hand consumer is made to have the most direct sense organ cognitive to tartary buckwheat steamed bun；On the other hand reduce the addition of Radix Et Rhizoma Fagopyri Tatarici powder, change
It is apt to the farinograph property (gluten structure of a high proportion of Radix Et Rhizoma Fagopyri Tatarici powder meeting heavy damage dough) of dough.Colloid mill defibrination and homogenization
Making Fagopyrum tataricum (L.) Gaertn. the most broken, in slurry, the particle diameter of solid content is less and uniformity is high, and the mouthfeel making steamed bread is the most soft flexible, warp
Instrumental test, after defibrination and homogenizing, the hardness of steamed bread declines 15.1%；Elastic raising 17.2%, sensory evaluation scores compares matched group
High by 69.0%.
Embodiment 3:
A kind of high-load burnt odor tartary buckwheat steamed bun, is made up of the raw material of following parts by weight: homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk 75 parts, and granulate is bitter
100 parts of buckwheat rice, high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder 10 parts, high gluten wheat flour 60 parts, gluten meal 2 parts, active dry yeast 5 parts,
Micro-encapsulation glucose oxidase 50U/100 part, pentosanase 10U/100 part, xylitol 5 parts, citric acid 0.2 part, water 0
Part；Therefore a high proportion of Radix Et Rhizoma Fagopyri Tatarici addition can add paddy because Radix Et Rhizoma Fagopyri Tatarici can destroy the gluten structure of steamed bread without mucedin
Protein powder improves gluten content；Add micro-encapsulation glucose oxidase (Chinese patent 200810020134.4) also to be able to change
The rheology of kind steamed bread and organoleptic quality；Xylitol and citric acid are local flavor masking agent, can weaken the bitterness of steamed bread further,
Whole steamed bread has obvious burnt odor local flavor and the distinctive color and luster of Radix Et Rhizoma Fagopyri Tatarici and local flavor, and bitter taste is the most weak, substantially without sweet taste and tart flavour.
After the Fagopyrum tataricum (L.) Gaertn. of defibrination homogenizing accounts for steaming and decocting the 20% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass, granulate Radix Et Rhizoma Fagopyri Tatarici rice accounts for Fagopyrum tataricum (L.) Gaertn. after steaming and decocting
The 80% of meal gross mass.Adding the Radix Et Rhizoma Fagopyri Tatarici grain of rice and can enrich the mouthfeel of steamed bread, organoleptic quality is more preferable.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun, comprises the steps of:
The granulate Fagopyrum tataricum (L.) Gaertn. of (1) 40 part of peeling threshing, obtains volume after microwave bulking 160s swollen under conditions of power 600w
Swollen rate be 2.0 expanded Fagopyrum tataricum (L.) Gaertn. standby；Fagopyrum tataricum (L.) Gaertn. ripening during microwave bulking, the bitterness that the Fagopyrum tataricum (L.) Gaertn. phase after processing produces subtracts
Weak, give the burnt odor local flavor that steamed bread is strong simultaneously；
(2) expanded Fagopyrum tataricum (L.) Gaertn. is all immersed in the water of 3 times of mass ratioes, steaming and decocting 20min, steaming and decocting energy after immersion again after 1h
Enough ensureing the abundant water suction of rice, after steaming and decocting, rice is the most soft；The Fagopyrum tataricum (L.) Gaertn. rice obtained, is granulate Fagopyrum tataricum (L.) Gaertn. after 80% spreading for cooling
Meal is standby；The Radix Et Rhizoma Fagopyri Tatarici rice colloid mill defibrination of 20%, adds water (m/V) according to the ratio of 1:2, grinds to obtain the mean diameter of slurry
(D4,3) 80 μm are reached；
(3) the Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk after step (2) defibrination is standby after equal high pressure matter machine homogenizing, 30MPa；Temperature: 40 DEG C；All
Matter 1 time, the particle size range of the homogenizing Rice & peanut milk obtained is 50-100 μm；
(4) separately take cool down after Radix Et Rhizoma Fagopyri Tatarici powder heats 10min under the conditions of 130 DEG C standby；High temperature can weaken bitterness with inactive enzyme, with
Time functional component rutin can be protected again to be hydrolyzed；
(5) in proportion all raw materials are added in dough mixing machine, not contain fecula in moderate-speed mixer 6min to dough, during to rub not
Viscous hands, flexible, smooth surface are degree；Dough is placed in proofing box, and ferment under conditions of 35 DEG C of relative humiditys 80% 50min,
Being divided into the face base of weight 120g, rub into the circular steamed bread base that size is uniform, character is identical by hand, secondary proofs 30min,
On boiling water, cage steams 20min, packs after room temperature cooling 60min.
High-load burnt odor tartary buckwheat steamed bun prepared by method described above, hypoglycemic functional component content is higher, containing rutin
4.68mg/g, Quercetin 1.16mg/g, total flavones 9.88mg/g；Compared to matched group, (Radix Et Rhizoma Fagopyri Tatarici sample is all with without any place
Reason Radix Et Rhizoma Fagopyri Tatarici powder form add, addition is 50 parts) rutin 0.99mg/g, Quercetin 6.16mg/g, total flavones 8.17mg/g
Can find, high-load burnt odor tartary buckwheat steamed bun rutin content prepared by said method is 4.7 times of matched group, and main bitterness
The content of material Quercetin declines 5.3 times, and general flavone content improves 1.2 times；For in terms of nutritive value and bitterness two,
High-load burnt odor tartary buckwheat steamed bun prepared by method described above is the most excellent.Fagopyrum tataricum (L.) Gaertn. volumetric expansion 2.0 with above-mentioned condition microwave bulking
Times, after adding the water soaking 1h of 3 times of mass ratioes, water absorption rate improves 38.6%, and the Radix Et Rhizoma Fagopyri Tatarici moisture content 189.8% after steaming and decocting, higher than right
According to group 30.5%.The addition of granulate Radix Et Rhizoma Fagopyri Tatarici rice improves the ratio of Radix Et Rhizoma Fagopyri Tatarici composition, the inside being present in steamed bread of Fagopyrum tataricum (L.) Gaertn. granulate,
On the one hand consumer is made to have the most direct sense organ cognitive to tartary buckwheat steamed bun；On the other hand reduce the addition of Radix Et Rhizoma Fagopyri Tatarici powder, change
It is apt to the farinograph property (gluten structure of a high proportion of Radix Et Rhizoma Fagopyri Tatarici powder meeting heavy damage dough) of dough.Colloid mill defibrination and homogenization
Making Fagopyrum tataricum (L.) Gaertn. the most broken, in slurry, the particle diameter of solid content is less and uniformity is high, and the mouthfeel making steamed bread is the most soft flexible, warp
Instrumental test, after defibrination and homogenizing, the hardness of steamed bread declines 27.3%；Elastic raising 20.6%, sensory evaluation scores compares matched group
High by 79.5%.
Claims (7)
1. a high-load burnt odor tartary buckwheat steamed bun, it is characterised in that: it is made up of the raw material of following parts by weight: homogenizing Fagopyrum tataricum (L.) Gaertn.
Slurry 20-75 part, granulate Radix Et Rhizoma Fagopyri Tatarici rice 40-100 part, high-temperature process Radix Et Rhizoma Fagopyri Tatarici powder 10-30 part, high gluten wheat flour 40-60 part, paddy
Protein powder 2-10 part, active dry yeast 5-8 part, micro-encapsulation glucose oxidase 50-200U/100 part, pentosanase 0-50U/100
Part, xylitol 0-10 part, citric acid 0.1-0.5 part, water 0-40 part.
2. a kind of high-load burnt odor tartary buckwheat steamed bun as claimed in claim 1, it is characterised in that: homogenizing Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk rice accounts for
The 10%-30% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass after steaming and decocting, granulate Radix Et Rhizoma Fagopyri Tatarici rice accounts for the 70%-90% of Radix Et Rhizoma Fagopyri Tatarici rice gross mass after steaming and decocting.
3. the production method of a high-load burnt odor tartary buckwheat steamed bun, it is characterised in that comprise the steps of:
(1) remove the peel the granulate Fagopyrum tataricum (L.) Gaertn. of threshing, under conditions of power 400-750w, obtain volume after microwave bulking 40-200s
The expansion rate expanded Fagopyrum tataricum (L.) Gaertn. between 1.2-2.5 is standby；
(2) steaming and decocting ripening after the expanded Fagopyrum tataricum (L.) Gaertn. immersion after step (1) processes, the Fagopyrum tataricum (L.) Gaertn. rice obtained, 70%-90% spreads out
It is that granulate Radix Et Rhizoma Fagopyri Tatarici rice is standby after cool；The Radix Et Rhizoma Fagopyri Tatarici rice colloid mill defibrination of 10%-30%；
(3) the Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk after step (2) defibrination is standby after high pressure homogenizer homogenizing；
(4) separately take cool down after Radix Et Rhizoma Fagopyri Tatarici powder heats 10-30min under the conditions of 100-130 DEG C standby；
(5) in proportion all raw materials are added in dough mixing machine, stir to dough, do not contain fecula, tack-free during to rub, flexible,
Smooth surface is degree；Then being placed in proofing box by dough, ferment 30-50min, is divided into face base, rub into size uniformly,
The steamed bread base that character is identical, secondary proofs 20-50min, and on boiling water, cage steams 15-20min, packs after room temperature cooling.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun the most as claimed in claim 3, it is characterised in that: step (2)
Middle expanded Fagopyrum tataricum (L.) Gaertn. is immersed in the water of 2-3 times of mass ratio after 1-2h steaming and decocting 20-30min again.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun the most as claimed in claim 3, it is characterised in that: step (2)
The middle Radix Et Rhizoma Fagopyri Tatarici rice by 10%-30% adds in colloid mill, adds water (m/V) according to the ratio of 1:1-1:3, grinds to obtain slurry average
Particle diameter (D4,3) reaches 30-150 μm.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun the most as claimed in claim 3, it is characterised in that: step (3)
The condition of middle Rice & peanut milk homogenizing is pressure: 10-50MPa；Temperature: 30-50 DEG C；Homogenizing 1-3 time, the granularity of the homogenizing Rice & peanut milk obtained
Scope is 20-110 μm.
The production method of a kind of high-load burnt odor tartary buckwheat steamed bun the most as claimed in claim 3, it is characterised in that: step (5)
In with in moderate-speed mixer 4-6min to dough without fecula, tack-free during to rub, flexible, smooth surface is for degree；Dough is placed in
In proofing box, ferment under conditions of 35 DEG C of relative humiditys 80% 30-50min, is divided into the face base of weight 80-120g, manual
Rubbing into the circular steamed bread base that size is uniform, character is identical, secondary proofs 20-50min, and on boiling water, cage steams 15-20min, room
Pack after temperature cooling 30-60min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111234985A (en) * | 2020-03-23 | 2020-06-05 | 佛山科学技术学院 | Tartary buckwheat yellow wine and preparation method thereof |
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| CN103082185A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread |
| CN103750153A (en) * | 2014-02-21 | 2014-04-30 | 王霞 | High-content super-fine tartary buckwheat steamed bun and production method thereof |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
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2016
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| CN101250515A (en) * | 2008-03-27 | 2008-08-27 | 江南大学 | Method for preparing micro-encapsulation glucose oxidase |
| CN101773224A (en) * | 2010-01-18 | 2010-07-14 | 黄卫宁 | Raw frozen bread product and production method thereof |
| CN103082185A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
| CN103750153A (en) * | 2014-02-21 | 2014-04-30 | 王霞 | High-content super-fine tartary buckwheat steamed bun and production method thereof |
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| CN111234985A (en) * | 2020-03-23 | 2020-06-05 | 佛山科学技术学院 | Tartary buckwheat yellow wine and preparation method thereof |
| WO2021189758A1 (en) * | 2020-03-23 | 2021-09-30 | 佛山科学技术学院 | Bitter buckwheat yellow rice wine and preparation method therefor |
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Application publication date: 20160907 |