Preparation method of low-viscosity cured buckwheat flour

Abstract

The invention discloses a preparation method of low-viscosity cured buckwheat flour. The preparation method comprises the following steps: (1), extruded buckwheat flour is prepared from raw buckwheat materials with a traditional extrusion and expansion technology; (2), amylase and water are uniformly mixed and then blended with the expanded buckwheat flour, and an obtained wet mixture is extruded, expanded, dried and finally milled into fine flour. The buckwheat is taken as the raw material, buckwheat starch is pasted through primary extrusion and expansion and assisted by the amylase on the basis of secondary extrusion and expansion, the buckwheat starch can be subjected to complete enzymolysis, and the low-viscosity cured buckwheat flour is prepared. The preparation method is simple to operate, energy-saving and environment-friendly, a product has low viscosity, and the problem about application of the buckwheat flour in the liquid beverage industry is solved.

Description

technical field [0001] The invention relates to a method for preparing low-viscosity matured buckwheat flour, which belongs to the field of grain deep processing. Background technique [0002] Buckwheat is rich in nutrition and has high nutritional value and health care function. and hypolipidemic effect. Studies on the characteristics of buckwheat starch have shown that the viscosity of buckwheat starch is much higher than that of cereal starch, which seriously affects the application of buckwheat in liquid beverages. [0003] Generally, there are two traditional processing techniques for buckwheat beverages: one is that buckwheat is soaked, refined, enzymatically hydrolyzed, filtered and deenzyme-inactivated to make beverages. The buckwheat content of such products is mostly about 10%, and most of the crude fibers are filtered. The taste is refreshing and has no sense of reality. It is generally not recognized by the Chinese. The other is that buckwheat is roasted, crush...

AI Technical Summary

Problems solved by technology

The above two types of products are difficult to promote on a large scale due to the complex production process and difficult quality control

[0004] In order to solve the problem that buckwheat drinks are difficult to promote on a large scale due to the complex production process and difficult quality control, there is an urgent need for a low-viscosity mature buckwheat flour, which can be used To directly prepare buckwheat beverages, the traditional enzymatic buckwheat flour production method is to beat buckwheat into pulp first, or mix buckwheat flour with water to form a thick slurry, then enzymatically hydrolyze with amylase, and finally use spray drying or drum Drying and other drying methods are obtained by drying. The products made by this production method have serious loss of nutrition and flavor. The starch hydrolysis is relatively thorough and lacks the sense of reality. Moreover, the processing energy consumption is large and the production cost is high, which is not conducive to the promotion of industrialization.

[0005]ZL201210350985.1 relates to a preparation method of pre-enzymolysis oat flour and its application. Since buckwheat starch has good gelling properties, the The degree of hydrolysis of buckwheat starch starch is far from enough, and the viscosity is still high, so it is not suitable for direct use in the processing of liquid beverages