CN1911085A - Method for producing semi-cooked buckwheat seeds - Google Patents
Method for producing semi-cooked buckwheat seeds Download PDFInfo
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- CN1911085A CN1911085A CNA2005100925183A CN200510092518A CN1911085A CN 1911085 A CN1911085 A CN 1911085A CN A2005100925183 A CNA2005100925183 A CN A2005100925183A CN 200510092518 A CN200510092518 A CN 200510092518A CN 1911085 A CN1911085 A CN 1911085A
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- duck wheat
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A method for producing a half-done grains of tartarian buckwheat includes such steps as immersing, parching, drying, shelling and separating. Its product can be used to prepare rice, gruel, or other food without secondary scorching.
Description
Background technology
Duck wheat is a kind of cereal crops that grow in high and cold mountain area, and the biological flavone " rutin " that contains 0.5-2% is 100 times of general buck wheat content.Rutin confirms that through medical research for many years diabetes, hypertension, the high fat of learning are had better curative effect.Bitter buckwheat more and more is subjected to everybody liking as a kind of cereal crops of integration of drinking and medicinal herbs, and good impetus has also been played in the deep processing of bitter buckwheat.On the market a lot of bitter buckwheat food have also appearred now.Because of the outer corner angle of duck wheat have caused certain degree of difficulty for circular shelling to duck wheat, applied for now that by development in recent years starch that disclosed No. 03138822.1 patent all includes duck wheat through high temperature, high pressure has carried out character, mouthfeel that sufficient gelatinization and the expanded purpose that has reached shelling have also changed bitter buckwheat starch simultaneously fully in process.Apply for that now the production method process that disclosed No. 03130381.1 patent has proposed steamed rye buckwheat grain also makes the complete gelatinization of starch change the character of bitter buckwheat starch through HTHP, color and luster is a brown, if be reprocessed into the bitter buckwheat starch of rice or congee no longer gelatinization influenced the distinctive mouthfeel of bitter buckwheat, color and luster and natural quality.
Summary of the invention
The deficiency that the present invention is directed to above-mentioned prior art existence proposes the production method of semi-cooked buckwheat seeds.The purpose of this invention is to provide a kind of color and luster is oyster, contains not slaking, the bitter buckwheat of converted starch not.By control soak time and temperature, control the temperature that stir-fries and make nutrition can not be subjected to high temperature destruction, guarantee that simultaneously bitter buckwheat contains the unmodified starch of part.The duck wheat shell rapid draing osculum that pops helps shelling in the process of stir-frying, and makes it have certain intensity to the epidermis slaking of bitter buckwheat simultaneously and helps shelling.This product has kept bitter buckwheat natural quality, mouthfeel, color and luster, and contains not converted starch, bitter buckwheat meal, the bitter-buckwheat rice of making, has natural mouthfeel and nutritive value.The present invention compares equipment simple production cost with background technology low, solved the problem of control starch denaturalization, improved the mouthfeel of secondary operations, reduced the natural colored that loss of nutritive components has kept bitter buckwheat without HTHP.
The present invention implements by the following technical programs
(1) duck wheat is cooked screening, impurity elimination processing.
(2) duck wheat was soaked in water in container 4-14 hour.
(3) duck wheat after will soaking is put into pot control buckwheat temperature and is stir-fried for 80 ℃-100 ℃.
(4) the duck wheat drying after will stir-frying.
(5) with dried Fagopyrum tataricum hulling.
(6) duck wheat after will shelling sub-elects complete clean bitter buckwheat.
Specific embodiment 1:
(1) duck wheat is cooked screening, impurity elimination processing.
(2) duck wheat is soaked 2-6 hour filter solid carbon dioxide branch for 70 ℃ with cold water soak 8-14 hour or water temperature in container.
(3) will filter duck wheat after solid carbon dioxide part puts into pot control buckwheat temperature and stir-fries for 80 ℃-100 ℃.
(4) duck wheat after will stir-frying dries or dries.
(5) with dried Fagopyrum tataricum hulling.
(6) duck wheat after will shelling sub-elects complete clean bitter buckwheat.
Claims (7)
1, a kind of production method of semi-cooked buckwheat seeds is characterized in that, may further comprise the steps successively:
(1) duck wheat is cooked screening, impurity elimination processing.
(2) duck wheat was soaked in water in container 2-14 hour.
(3) duck wheat after will soaking is put into pot control buckwheat temperature and is stir-fried for 80 ℃-100 ℃.
(4) the duck wheat drying after will stir-frying.
(5) with dried Fagopyrum tataricum hulling.
(6) duck wheat after will shelling sub-elects complete clean bitter buckwheat.
2, the production method of semi-cooked buckwheat seeds according to claim 1 is characterized in that, soaks in the described step (2) for soaking 2-6 hour for 70 ℃ with cold water soak 8-14 hour or water temperature.
3, the production method of semi-cooked buckwheat seeds according to claim 1, it is characterized in that, the control duck wheat temperature that stir-fries in the described step (3) is 80-100 ℃ and observes the duck wheat epidermis osculum that pops that bitter buckwheat epidermis slaking inside contains the white heart of part and can discharging dry in the air cold.
4, the production method of semi-cooked buckwheat seeds according to claim 1 is characterized in that, the used frying pan that stir-fries in the described step (3) is cylinder frying pan or flat bottom cooker or iron pan.
5, the production method of semi-cooked buckwheat seeds according to claim 1 is characterized in that, the drying of described step (4) duck wheat is for drying or drying.
6, the production method of semi-cooked buckwheat seeds according to claim 1 is characterized in that, the shelling of described step (5) duck wheat can be adopted abrasive disc formula pulverizer or pair roller type pulverizer.
7, the production method of semi-cooked buckwheat seeds according to claim 1 is characterized in that, the branch of described step (6) duck wheat is elected screening, selection by winnowing as, selected than gravity treatment, look.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100925183A CN1911085A (en) | 2005-08-13 | 2005-08-13 | Method for producing semi-cooked buckwheat seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100925183A CN1911085A (en) | 2005-08-13 | 2005-08-13 | Method for producing semi-cooked buckwheat seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1911085A true CN1911085A (en) | 2007-02-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100925183A Pending CN1911085A (en) | 2005-08-13 | 2005-08-13 | Method for producing semi-cooked buckwheat seeds |
Country Status (1)
| Country | Link |
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| CN (1) | CN1911085A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836712A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Buckwheat popcorn, instant fast food and preparation method thereof |
| CN102246851A (en) * | 2011-05-25 | 2011-11-23 | 天津农学院 | Treatment method of rice/buckwheat type grains with hulls |
| CN105029245A (en) * | 2015-09-08 | 2015-11-11 | 西昌航飞苦荞科技发展有限公司 | Crisp tartary buckwheat rice and derivative product and preparing method thereof |
| CN109158143A (en) * | 2015-12-11 | 2019-01-08 | 天津中天精科科技有限公司 | High polished rice rate buckwheat process technique |
-
2005
- 2005-08-13 CN CNA2005100925183A patent/CN1911085A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836712A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Buckwheat popcorn, instant fast food and preparation method thereof |
| CN102246851A (en) * | 2011-05-25 | 2011-11-23 | 天津农学院 | Treatment method of rice/buckwheat type grains with hulls |
| CN105029245A (en) * | 2015-09-08 | 2015-11-11 | 西昌航飞苦荞科技发展有限公司 | Crisp tartary buckwheat rice and derivative product and preparing method thereof |
| CN105029245B (en) * | 2015-09-08 | 2019-04-30 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat crisp cake rice, its derived product and preparation method thereof |
| CN109158143A (en) * | 2015-12-11 | 2019-01-08 | 天津中天精科科技有限公司 | High polished rice rate buckwheat process technique |
| CN109158142A (en) * | 2015-12-11 | 2019-01-08 | 天津中天精科科技有限公司 | A method of for the high polished rice rate processing of buckwheat |
| CN109174258A (en) * | 2015-12-11 | 2019-01-11 | 天津中天精科科技有限公司 | The high polished rice rate processing method of buckwheat |
| CN109158143B (en) * | 2015-12-11 | 2020-11-06 | 盐池县荣桂昌食品科技有限公司 | High polished rice rate buckwheat processing technology |
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| WD01 | Invention patent application deemed withdrawn after publication |