CN112401122A - Comprehensive utilization and processing method of black rice buckwheat seeds - Google Patents
Comprehensive utilization and processing method of black rice buckwheat seeds Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
- C09B67/0096—Purification; Precipitation; Filtration
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Environmental Sciences (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a comprehensive utilization and processing method of black rice and buckwheat seeds, which comprises the steps of cleaning and grading the black rice and buckwheat seeds, processing tartary buckwheat grains, processing tartary buckwheat noodles, processing high-flavone melanin, processing fungus sticks and the like.
Description
Technical Field
The invention relates to the technical field of seed processing, in particular to a comprehensive utilization and processing method of black rice and buckwheat seeds.
Background
The black rice and buckwheat is rich in bioflavonoids, chlorophyll, crude protein and a plurality of trace elements, and rutin contained in the black rice and buckwheat can soften blood vessels, and has the effects of reducing blood fat, reducing blood sugar, reducing blood pressure, losing weight, expelling toxin, cleaning human body garbage, activating insulin secretion and the like. It is rich in protein mineral elements and bioactive substances such as 9 kinds of fatty acids and linoleic acid, and has effects of invigorating spleen, stimulating appetite, relaxing bowels, and moistening intestine. However, in the prior art, a process for producing whole tartary buckwheat rice and tartary buckwheat flour by directly shelling is lacked, intermediate products such as secondary and middle seeds, broken rice, shells, straws and the like are generated in the production process, and a processing process capable of comprehensively utilizing the intermediate products is lacked in the prior art.
Disclosure of Invention
The invention aims to solve the technical problem of providing a comprehensive utilization and processing method of black rice and buckwheat seeds so as to solve the technical problem in the background technology.
The technical scheme of the invention is as follows:
a comprehensive utilization and processing method of black rice and buckwheat seeds comprises the following steps:
(1) cleaning and grading black rice and buckwheat seeds: dividing black rice and buckwheat seeds into two stages, wherein the first-stage standard is as follows: the thousand grain weight is more than 15.0 g, the water content is between 10 percent and 12 percent, and the purity is more than 95 percent; the secondary standard is: the thousand-grain weight is less than 15.0 g, the water content is between 10 and 12 percent, and the purity is 85 to 95 percent;
(2) processing the tartary buckwheat rice: sequentially carrying out hulling, broken rice separation, whole rice disinfection and packaging on the first-stage seeds in the step 1 to obtain high-flavone tartary buckwheat rice;
(3) processing the tartary buckwheat noodles: instantly crushing and screening the second-level seeds obtained in the step 1, and separating broken rice grains from shells; conveying the broken rice grains and the broken rice obtained by separation in the step 2 to an ultrafine grinder for grinding, sieving by a 300-mesh sieve, conveying flour to a fermentation tank, mixing with high gluten wheat flour according to the proportion of 1:0.5-0.8, adding pure water, edible salt and dietary alkali according to the existing common proportion range for kneading and curing, conveying the dough to a noodle maker for tabletting, slitting, cutting, drying, sterilizing and packaging the noodles to obtain high-flavone buckwheat noodles;
(4) processing of high-flavone melanin: conveying the shells obtained in the processing steps 2 and 3 to an ultrafine grinder for ultrafine grinding, sieving by a 300-mesh sieve, conveying the shell powder to an extraction tank, mixing with absolute ethyl alcohol according to the mass percentage of 1:0.5-0.8, and preparing high-flavone melanin through leaching, filtering, distilling and concentrating;
(5) processing the mushroom stick: and (4) drying the precipitate in the extraction in the step (4), conveying the dried precipitate to a disinfection chamber for disinfection, mixing the precipitate with the sterilized tartary buckwheat straws according to the ratio of 1: 1-2.5, conveying the mixture to a sterile chamber for strain inoculation, and finally packaging the mixture to obtain the bacteria stick.
Furthermore, the special device for buckwheat husking in the step 2 is an improved type husking machine, and the device can huske tartary buckwheat, separate rice seeds, husks the unhulled seeds again, separate rice seeds, and finally separate complete rice, broken powder and shells.
Further, carry first-level black rice buckwheat seed to workshop in step 2, use the special equipment of the bitter buckwheat shelling of rice to directly shell, then carry the black rice buckwheat rice that obtains processing to broken rice separator and carry out hierarchical processing and obtain whole rice, then carry the whole rice to the disinfection room and disinfect, carry to the packing room afterwards and pack.
The invention has the advantages that:
the process of the invention provides a set of perfect processing technology for black rice buckwheat, solves the problems that the whole tartary buckwheat rice can not be directly hulled and processed and the high-flavone tartary buckwheat flour can not be produced in the current market, simultaneously solves the processing and utilization problems of secondary seeds, broken rice and shells in the processing, utilizes all intermediate substances in the production, realizes the comprehensive utilization of wastes and straws in the processing of black rice buckwheat rice, flour and melanin, and can further improve the economic benefit, and the invention develops wide prospects for the development and utilization of the black rice buckwheat.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
As shown in fig. 1:
taking the processing of a new variety of black rice and buckwheat as an example: the agronomic characters are as follows, the total flavone content of seeds is 1.5-2.5%, the shell is black, thin and the weight is less than 17% of the seed weight, and is less than the shell rate (more than 20%) of the conventional tartary buckwheat.
A comprehensive utilization and processing method of black rice and buckwheat seeds comprises the following steps:
(1) cleaning and grading black rice and buckwheat seeds: dividing black rice and buckwheat seeds into two stages, wherein the first-stage standard is as follows: the thousand grain weight is more than 15.0 g, the water content is between 10 percent and 12 percent, and the purity is more than 95 percent; the secondary standard is: the thousand-grain weight is less than 15.0 g, the water content is between 10 and 12 percent, and the purity is 85 to 95 percent;
(2) processing high-flavone tartary buckwheat rice: the first-stage seeds in the step 1 are sequentially hulled by special tartary buckwheat hulling equipment, an improved huller (the prior art) is adopted, the huller can hulle tartary buckwheat, separate rice seeds, unhulled seeds again, separate rice seeds, finally separate complete rice, broken powder and shells, the obtained whole rice rate can reach 50-60%, the content of total flavonoids in rice grains reaches 1.6-2.6%, then the black rice and buckwheat rice obtained by processing is conveyed to a broken rice separator for grading treatment to obtain the whole rice, then the whole rice is conveyed to a disinfection room for disinfection, and then conveyed to a packaging room for packaging to obtain the high-flavonoid tartary buckwheat rice;
(3) processing the high-flavone tartary buckwheat noodles: instantly crushing and screening the second-level seeds obtained in the step 1, and separating broken rice grains from shells; conveying the broken rice grains and the broken rice obtained by separation in the step 2 to an ultrafine grinder for grinding, sieving by a 300-mesh sieve, conveying flour to a fermentation tank, mixing with high gluten wheat flour according to the proportion of 1:0.5-0.8, adding pure water, edible salt and dietary alkali according to the existing common proportion range for kneading and curing, conveying the dough to a noodle maker for tabletting, slitting, cutting, drying, sterilizing and packaging the noodles to obtain high-flavone buckwheat noodles; the black rice and buckwheat flour accounts for 55.5-66.6% of the high-flavone buckwheat flour, which is much higher than the buckwheat flour in the current market (30%), the total flavone content in the high-flavone buckwheat flour reaches 1.0-2.0%, and the total flavone content in the high-flavone buckwheat flour is higher than the total flavone content in the buckwheat flour in the current market (0.5-0.7%). Simultaneously, use rubbing crusher to carry out instantaneous smashing to the second grade seed that obtains step one in grades, effectively realized the separation of shell and seed, avoided in the tartary buckwheat face course of working at present production a large amount of shell powder to sneak into, lead to the problem that tartary buckwheat face is dark in color.
(4) Processing of high-flavone melanin: conveying the shells obtained in the processing steps 2 and 3 to an ultrafine grinder for ultrafine grinding, sieving the shells with a 300-mesh sieve, conveying the shell powder to an extraction tank, mixing the shell powder with absolute ethyl alcohol according to the mass percentage of 1:0.5-0.8, preparing high-flavone melanin through leaching, filtering, distilling and concentrating, extracting the ultrafine ground shells by using the absolute ethyl alcohol, not only extracting the melanin to obtain the main health-care functional component flavonoid substances in the shells, but also obtaining the main health-care functional component flavonoid substances in the shells, wherein the total flavonoid content of the obtained melanin is up to 5.0-10.0%;
(5) processing the mushroom stick: and (3) drying the precipitate in the extraction in the step (4), conveying the dried precipitate to a disinfection chamber for disinfection, mixing the dried precipitate with the sterilized tartary buckwheat straws according to a ratio of 1: 1-2.5, conveying the mixture to a sterile chamber for strain inoculation, finally packaging to obtain a strain stick, recycling the precipitate after the fruit shell extraction and preparing the strain stick, so that the comprehensive utilization of the waste and the straws in the processing of black rice, buckwheat and black pigment is realized, and meanwhile, the economic benefit can be further improved.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (3)
1. A comprehensive utilization and processing method of black rice and buckwheat seeds is characterized by comprising the following steps:
(1) cleaning and grading black rice and buckwheat seeds: dividing black rice and buckwheat seeds into two stages, wherein the first-stage standard is as follows: the thousand grain weight is more than 15.0 g, the water content is between 10 percent and 12 percent, and the purity is more than 95 percent; the secondary standard is: the thousand-grain weight is less than 15.0 g, the water content is between 10 and 12 percent, and the purity is 85 to 95 percent;
(2) processing the tartary buckwheat rice: sequentially carrying out hulling, broken rice separation, whole rice disinfection and packaging on the first-stage seeds in the step 1 to obtain high-flavone tartary buckwheat rice;
(3) processing the tartary buckwheat noodles: instantly crushing and screening the second-level seeds obtained in the step 1, and separating broken rice grains from shells; conveying the broken rice grains and the broken rice obtained by separation in the step 2 to an ultrafine grinder for grinding, sieving by a 300-mesh sieve, conveying flour to a fermentation tank, mixing with high gluten wheat flour according to the proportion of 1:0.5-0.8, adding pure water, edible salt and dietary alkali according to the existing common proportion range for kneading and curing, conveying the dough to a noodle maker for tabletting, slitting, cutting, drying, sterilizing and packaging the noodles to obtain high-flavone buckwheat noodles;
(4) processing of high-flavone melanin: conveying the shells obtained in the processing steps 2 and 3 to an ultrafine grinder for ultrafine grinding, sieving by a 300-mesh sieve, conveying the shell powder to an extraction tank, mixing with absolute ethyl alcohol according to the mass percentage of 1:0.5-0.8, and preparing high-flavone melanin through leaching, filtering, distilling and concentrating;
(5) processing the mushroom stick: and (4) drying the precipitate in the extraction in the step (4), conveying the dried precipitate to a disinfection chamber for disinfection, mixing the precipitate with the sterilized tartary buckwheat straws according to the ratio of 1: 1-2.5, conveying the mixture to a sterile chamber for strain inoculation, and finally packaging the mixture to obtain the bacteria stick.
2. The method for comprehensively utilizing and processing black rice and buckwheat seeds according to claim 1, wherein the method comprises the following steps: the special device for hulling the tartary buckwheat in the step 2 is an improved huller, and can hulle the tartary buckwheat, separate rice seeds, hull unhulled grains again, separate rice seeds and finally separate complete rice, broken powder and shells.
3. The method for comprehensively utilizing and processing black rice and buckwheat seeds according to claim 1, wherein the method comprises the following steps: and 2, conveying the first-level black rice and buckwheat seeds to a processing workshop, directly shelling by using special equipment for shelling the tartary buckwheat, conveying the black rice and buckwheat obtained by processing to a broken rice separator for grading treatment to obtain the whole rice, conveying the whole rice to a sterilizing chamber for sterilizing, and then conveying the whole rice to a packaging room for packaging.
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| CN101449852A (en) * | 2007-12-01 | 2009-06-10 | 孙晓靖 | Tartary buckwheat husking and kernel-husk separation processing technique |
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