A kind of tartary buckwheat full nutrition rice and preparation method thereof

Abstract

The invention relates to tartary buckwheat full-nutrition rice and a preparation method thereof. After the tartary buckwheat is screened, air-selected, stone-removed, and magnetic-separated, it is subjected to a moist-heat treatment process: the moist-heat treatment process combines pressurized wheat-wetting process, atmospheric steaming process, and low-temperature vacuum drying process in one container. ; Then tartary buckwheat is hulled and separated, rice milled, polished and graded. The surface of the tartary buckwheat full-nutritional rice grains obtained by the preparation method of the invention is transparent, bright, clean, hygienic, beautiful, and beneficial to prolonging the shelf life.

Description

technical field [0001] The invention relates to the technical field of food, in particular to tartary buckwheat full-nutrition rice and a preparation method thereof. Background technique [0002] Existing tartary buckwheat production process: [0003] 1. Cleaning section: the tartary buckwheat is screened, wind-selected, and stone-removed; this section does not use tartary buckwheat mechanical friction, grinding, and polishing processes. Disadvantages of this process: the surface of tartary buckwheat grains, dust, wheat wool and oxides cannot be effectively removed, which has a certain impact on the quality of the finished product. [0004] 2. Soaking and steaming section: Put the cleaned tartary buckwheat into the pool, add water and soak for 24 hours to fully absorb the water, take it out with a container, and drain. Steaming was carried out at normal temperature and normal pressure for 2 hours. Disadvantages of this section: [0005] 1. Soaking requires a lot of water...

AI Technical Summary

Problems solved by technology

[0005]1. A large amount of water is needed for soaking; water resources cannot be effectively saved and utilized;

[0006]2. If the soaking time is too long, the water required by the buckwheat cannot be absorbed into the inside of the buckwheat. After steaming, the starch inside the buckwheat will appear ungelatinized ( White heart) phenomenon, the white heart inside will fall off during shelling, resulting in low yield, loss of nutritional content of the product, and poor appearance of the product;

[0007]3. It is also necessary to discharge 55% of the total soaking water. The water after 24 hours soaking of tartary buckwheat contains a large number of microorganisms, organic matter and other substances, so it should be discharged directly pollute the environment;

[0008]4. During the soaking process, tartary buckwheat will be affected by air temperature and water temperature, and a large number of microorganisms and bacteria will be produced, and tartary buckwheat will become rancid during the soaking process , product quality is affected;

[0009]5. If tartary buckwheat is soaked for too long, a large amount of nutrients contained in tartary buckwheat will be lost;

[0010]6. Tartary buckwheat is fished out from the soaked container, transported to the yam for steaming, which wastes a lot of labor and increases the labor production cost