CN1692807A - Sheet jelly made from buckwheat, and its prodn. method - Google Patents
Sheet jelly made from buckwheat, and its prodn. method Download PDFInfo
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- CN1692807A CN1692807A CNA2005100030845A CN200510003084A CN1692807A CN 1692807 A CN1692807 A CN 1692807A CN A2005100030845 A CNA2005100030845 A CN A2005100030845A CN 200510003084 A CN200510003084 A CN 200510003084A CN 1692807 A CN1692807 A CN 1692807A
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- buckwheat
- sheet jelly
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- bean vermicelli
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Abstract
A sheet jelly with high nutritive value for decreasing blood fat and cholesterol, softening blood vessel, protecting vision and preventing cerebrovascular disease is proportionally prepared from buckwheat and rice through removing shell, immersing in water, grinding, mixing, depositing, filtering, heating, shaping and dewatering or baking.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, relate in particular to a kind of sheet jelly made from buckwheat, silk and preparation method thereof.
Background technology
Buckwheat claims flower wheat or triangle wheat again, and the resident of dozens of country has plantation, particularly Japan in the world, and is the most general as eating of health food it.
Buckwheat seed nutritive value is higher, and according to one's analysis, it contains protein 10.9%, far above rice, corn, fatty 2.4%, surpass wheat, rice and potato class, fibre-bearing element 10.3%, starch 60 ∽ 75%, also have abundant vitamin E and soluble dietary fiber, contain nicotinic acid and rutin (rutin) simultaneously, and rutin is the flavonoids compound, the human body blood fat of reduction and cholesterol, softening blood vessel are arranged, the effect of vision protection and prevention of brain angiorrbagia; Also contain abundant mineral matter in the buckwheat, than wheat height, hypoferric anemia is had prevention and therapeutic action as iron content; The content of magnesium also doubles than rice and wheat, can promote the dissolving of human fiber's albumen, distend the blood vessels, have anti thrombotic action, help reducing serum cholesterol, through the edible for a long time buckwheat skin of clinical observation, diabetes patient's weak symptom is obviously improved, and that glucose in urine, blood sugar descend is also very fast, can effectively control blood sugar, reduces diabetes.In addition; contain inorganic elements calcium, phosphorus, iron, copper, zinc and trace elements of selenium, boron, iodine, nickel, cobalt of multiple beneficial health etc. in the buckwheat; can improve the content of indispensable element in the human body body; play the effect of protection liver, kidney, hematopoiesis and enhancing immunity; the selenium that other crops lack helps anti-cancer.Contain more cystine, cysteine in the buckwheat, higher anti-ray protection feature is arranged.
In a word, buckwheat has good medical value in preventing and curing diseases, and for medicine, economic security can be made the life better again, improves the health with food.So the patent of some relevant buckwheats occurred, relating to the buckwheat as " rhizoma Gastrodiae buckwheat nutrient fast-food powder " patent application of 03130662.4 application number is the nourishing healthy fast food powder and the production method thereof of primary raw material, this is invented described rhizoma Gastrodiae buckwheat nutrient fast-food powder and comprises routine component down, each component ratio is: buckwheat 40-75%, Rhizoma Gastrodiae powder 5-15%, oatmeal 15-40%, sesame 1-3%, toppings 0-12%, and its production method is: get the raw materials ready (1); (2) eluriate; (3) drying; (4) slaking; (5) pulverize; (6) abrasive dust; (7) accent is converted; (8) weighing pack.Rhizoma Gastrodiae buckwheat nutrient fast-food powder has been introduced in invention, the proportioning of supplementary material, dietotherapy, health care characteristic that bitter buckwheat contains glycosides displayed (rutin) have been given prominence to, further strengthen food therapy health effect with rhizoma Gastrodiae, be aided with steam wheat, sesame further supplements the nutrients, and tarts up, and improves palatability, be aided with a spot of toppings and improve mouthfeel, be suitable for the people of different taste, different demands.Product is a powder, owing to added more expensive medicine and the oil crops of price such as rhizoma Gastrodiae, sesame, product price is corresponding more expensive, has given prominence to dietotherapy, the health care of bitter buckwheat product, and production, preservation have also had higher requirement.
In order to recover the true colours of buckwheat as common grain and food, the inventor is through development test repeatedly, require that production prices are cheap, instant, also the popular food sheet jelly made from buckwheat and the buckwheat bean vermicelli of dietotherapy, health care arranged, be fit to make staple food in the food and drink, also can produce fast food do daily life.
Summary of the invention
A kind of sheet jelly made from buckwheat and production method thereof, adopt 90%～100% buckwheat to shell and get grain, add 0～10% high quality white rice, clean, soak with clear water, anhydrate branch, heating system sheet jelly made from buckwheat, bean vermicelli, moulding, dehydration or oven dry, packing of water mill slurrying respectively, mixing, precipitation, filtration promptly obtains product sheet jelly made from buckwheat, bean vermicelli.
Above-mentioned a kind of sheet jelly made from buckwheat and production method thereof, adopt 90%～100% buckwheat to add 10%～0 high quality white rice, it is clean to shell, (5～30 ℃) steeped 1～4 hour with clear water at normal temperatures, high quality white rice is cleaned with clear water bubble about 1 hour, mix after the water mill slurrying respectively, precipitate 2～4 hours, filter, manual or with mechanical baker sharing bean sheet jelly, heating-up temperature is 100～145 ℃, the buckwheat bean vermicelli can make with the vermicelli machine moulding, the sheet jelly made from buckwheat of gained or bean vermicelli can be made fresh products and sell immediately, eat, make the sheet jelly made from buckwheat or the bean vermicelli of fast food, through dehydration or oven dry, packing promptly obtains the product sheet jelly made from buckwheat then, bean vermicelli.
Above-mentioned a kind of sheet jelly made from buckwheat and production method thereof, adopt buckwheat clean, infusion good after, grind buckwheat thinner in the requirement of water mill pulping process, required 200～500 mesh sieves.
Through trial production, the sheet jelly made from buckwheat that obtains, silk add suitable condiment, and the flavouring delicious flavour can adapt to the human needs of different taste, adds the health care of buckwheat itself, and sheet jelly made from buckwheat, silk will be a kind of very popular food.
The specific embodiment
Embodiment 1: get the 100kg buckwheat except that shelling and obtain seed, eluriate clean, steeped at normal temperatures 3 hours with clear water, with the levigate slurrying of water mill, required 200～250 mesh sieves, precipitate 2 hours, remove by filter clear water, by hand it is spread out on dull and stereotyped pot, advance in the baker or heat in the autoclave and make sheet jelly made from buckwheat, heating-up temperature is 105 ℃, the sheet jelly made from buckwheat of gained fresh products or bean vermicelli can be sold immediately, edible, make the sheet jelly made from buckwheat of fast food or bean vermicelli when filtering, require moisture lower, use special bean sheet jelly, the vermicelli machine moulding, through dehydration or oven dry, promptly obtain the product sheet jelly made from buckwheat again through packing, bean vermicelli.
Embodiment 2: get the 90kg duck wheat except that shelling and obtain seed, eluriate clean, steeped at normal temperatures 4 hours with clear water, high quality white rice 10kg clear water wash clean, steeped at normal temperatures 1 hour, respectively with the levigate slurrying of water mill, require buckwheat to starch 300 mesh sieves, both mix, precipitate 1 hour, remove by filter clear water, by hand it spread out on dull and stereotyped pot, advance in the baker or heat in the autoclave and make sheet jelly made from buckwheat, heating-up temperature is 140 ℃ or 105 ℃, and the sheet jelly made from buckwheat of gained fresh products or bean vermicelli can be sold immediately, eat.Make the sheet jelly made from buckwheat of fast food or bean vermicelli when filtering, require moisture lower, use special bean sheet jelly, vermicelli machine moulding,, promptly obtain product sheet jelly made from buckwheat, bean vermicelli through packing again through dehydration or 130 ℃ of oven dry.
Claims (3)
1, a kind of sheet jelly made from buckwheat and production method thereof, it is characterized in that adopting 90%～100% buckwheat to shell and get grain, add 10%～0 high quality white rice, clean, soak with clear water, anhydrate branch, heating system sheet jelly made from buckwheat, bean vermicelli, moulding, dehydration or oven dry, packing of water mill slurrying respectively, mixing, precipitation, filtration promptly obtains product sheet jelly made from buckwheat, bean vermicelli.
2, a kind of sheet jelly made from buckwheat according to claim 1 and production method thereof, it is characterized in that adopting 90%～100% buckwheat to add 10%～0 high quality white rice, it is clean to shell, (5～30 ℃) steeped 1～4 hour with clear water at normal temperatures, high quality white rice is cleaned with clear water bubble about 1 hour, mix after the water mill slurrying respectively, precipitate 2～4 hours, filter, manual or with mechanical baker sharing bean sheet jelly, heating-up temperature is 100～145 ℃, the buckwheat bean vermicelli can make with the vermicelli machine moulding, the sheet jelly made from buckwheat of gained or bean vermicelli can be made fresh products and sell immediately, edible, make the sheet jelly made from buckwheat or the bean vermicelli of fast food, through dehydration or oven dry, packing promptly obtains the product sheet jelly made from buckwheat then, bean vermicelli.
3, a kind of sheet jelly made from buckwheat according to claim 1 and production method thereof, it is characterized in that buckwheat clean, infusion good after, grind buckwheat thinner in the requirement of water mill pulping process, required 200～500 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100030845A CN1692807A (en) | 2005-05-31 | 2005-05-31 | Sheet jelly made from buckwheat, and its prodn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100030845A CN1692807A (en) | 2005-05-31 | 2005-05-31 | Sheet jelly made from buckwheat, and its prodn. method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1692807A true CN1692807A (en) | 2005-11-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100030845A Pending CN1692807A (en) | 2005-05-31 | 2005-05-31 | Sheet jelly made from buckwheat, and its prodn. method |
Country Status (1)
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| CN (1) | CN1692807A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715461A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method of whole buckwheat flour vermicelli or sheets |
| CN102860465A (en) * | 2012-09-03 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Fresh wet buckwheat rice flour and manufacturing method thereof |
| CN104938941A (en) * | 2015-07-17 | 2015-09-30 | 会宁县建信食品厂 | Manufacturing method of buckwheat vermicelli |
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
-
2005
- 2005-05-31 CN CNA2005100030845A patent/CN1692807A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715461A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method of whole buckwheat flour vermicelli or sheets |
| CN102860465A (en) * | 2012-09-03 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Fresh wet buckwheat rice flour and manufacturing method thereof |
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN104938941A (en) * | 2015-07-17 | 2015-09-30 | 会宁县建信食品厂 | Manufacturing method of buckwheat vermicelli |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |