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High-nutrition slowly digestible buckwheat powder and preparation method thereof

A technology of buckwheat flour and slow digestion, applied in the field of biological enzymolysis and food processing, can solve the problems of inability to fundamentally make up for nutritional deficiencies, easy extraction process, reagent residue, etc., to eliminate allergens, facilitate industrial production, The effect of changing the degree of binding

Inactive Publication Date: 2017-11-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research on existing buckwheat products mainly focuses on the following aspects: first, in order to increase the nutritional value of food, simply improve its nutritional value by mixing buckwheat flour in other grains. The allergenicity of protein in other grain flours cannot fundamentally make up for the nutritional deficiencies of food; secondly, the functional components in buckwheat flour are extracted and added to food in the form of functional nutritional factors, such functional components contain polyphenols similar substances, oleic acid, linoleic acid, etc., but this kind of method has complicated process, low extraction rate, easy to have reagent residue in the extraction process, and the cost is high, so it is difficult to realize industrial production; again, existing studies have shown that buckwheat flour is resistant to The starch content is high, so the resistant starch in buckwheat flour can be extracted as an anti-digestion product, but the content of natural resistant starch in buckwheat flour is low and the effect of lowering blood sugar needs to be improved. At the same time, the extraction steps of resistant starch are more complicated. The original nutrients and trace elements in the powder have not been fully utilized; in addition, there are physical, chemical or enzymatic means to degrade the starch chain segments to improve the degree of retrogradation to a certain extent, but due to the tighter combination of protein and starch , the steric hindrance between the starch and the protein inhibits the retrogradation of the starch, making it difficult for the modification method to achieve significant results
[0004] In short, the development and research of buckwheat flour-related products only use the natural characteristics of buckwheat, and the research on buckwheat protein is still in the theoretical stage, and the research on how to make full use of the nutritional characteristics of buckwheat protein is almost blank

Method used

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  • High-nutrition slowly digestible buckwheat powder and preparation method thereof
  • High-nutrition slowly digestible buckwheat powder and preparation method thereof
  • High-nutrition slowly digestible buckwheat powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A high-nutrition slow-digesting buckwheat flour, the preparation method of the buckwheat flour comprises the following specific steps:

[0027] (1) Take by weighing 35 grams of tartary buckwheat flour (80 orders, moisture content 13.47%) and mix with water, be mixed with the starch milk that mass fraction is 35%;

[0028] (2) Adjust the pH value to 11, add 100U of alkaline protease (enzyme activity 20000U / g), and hydrolyze in a water bath at 60°C for 40min;

[0029] (3) Add 0.1mol / mL H 2 SO 4 Adjust the pH value of the starch milk to 7.0, and gelatinize in a boiling water bath for 30 minutes;

[0030] (4) Cool the gelatinized product to room temperature and store it in a refrigerator at 4°C for 4 days. The product is centrifuged and freeze-dried to obtain

[0031] The nutritional components of high-nutrient slow-digesting buckwheat flour B1 and commercially available buckwheat flour were compared.

[0032] The refrigerating process described in step (4) needs to be ...

Embodiment 2

[0036] A high-nutrition slow-digesting buckwheat flour, the preparation method of the buckwheat flour comprises the following specific steps:

[0037] (1) Take by weighing 50 grams of sweet buckwheat flour (120 orders, moisture content 12.97%) and mix with water, homogenate, be mixed with the starch milk that mass fraction is 15%;

[0038] (2) Adjust the pH to 5, add 200U trypsin (enzyme activity 3000U / g), and put it in a 40°C water bath for 30min;

[0039] (3) Add 0.01mol / mL sodium hydroxide to adjust the pH value of the starch milk to 6.5, and gelatinize in a boiling water bath for 40 minutes;

[0040] (4) The gelatinized product was cooled to room temperature and stored in a refrigerator at 4°C for 6 days. The product was centrifuged and freeze-dried to obtain high-nutrition slow-digesting buckwheat flour B2.

[0041]According to the running time of the food in the human body, the in vitro degradation process of the high-nutrition slow-digesting buckwheat flour obtained in...

Embodiment 3

[0044] A high-nutrition slow-digesting buckwheat flour, the preparation method of the buckwheat flour comprises the following specific steps:

[0045] (1) Take by weighing 100 grams of tartary buckwheat flour (200 mesh, moisture content 13.76%) and 20 grams of sweet buckwheat flour (moisture content 12.97%) and mix with water, homogenate, be mixed with the starch milk (w / w);

[0046] (2) Adjust the pH to 8, add 3000U papain (enzyme activity 100000U / g), and hydrolyze in a water bath at 55°C for 35min;

[0047] (3) Add 0.1mol / mL H 2 SO 4 Adjust the pH value of the starch milk to 7.0, and gelatinize in a boiling water bath for 1 hour;

[0048] (4) Cool the gelatinized product to room temperature and store it in a refrigerator at 4°C for 3 days. The product is centrifuged and freeze-dried to obtain high-nutrition slow-digesting buckwheat flour B3. The thermal analysis results are as follows: image 3 shown.

[0049] image 3 It is the DSC measurement figure of untreated tar...

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Abstract

The invention discloses high-nutrition slowly digestible buckwheat powder. A preparation method of the buckwheat powder includes the specific steps: (1) mixing and homogenizing buckwheat powder and water to prepare starch milk; (2) adding protease for enzymolysis; (3) adding pH (potential of hydrogen) regulators for regulating pH and placing the starch milk into a boiling water bath for gelatinization; (4) cooling a gelatinization product to room temperature and then refrigerating and drying the gelatinization product to prepare the high-nutrition slowly digestible buckwheat powder. The high-nutrition slowly digestible buckwheat powder is high in polypeptide and slowly digestible starch content, allergen factors in buckwheat can be eliminated, blood glucose regulation capacity is enhanced, the nutritional value of the buckwheat can be increased, and the high-nutrition slowly digestible buckwheat powder can be applied to food additives and nutrient enhancers.

Description

technical field [0001] The invention relates to the technical fields of biological enzymolysis and food processing, in particular to a method for preparing high-nutrition slow-digestion buckwheat flour through enzymolysis, gelatinization and other treatment processes. Background technique [0002] The deep processing of buckwheat is still in its infancy at home and abroad. The content of protein in buckwheat flour is relatively high, the content of oleic acid and linoleic acid is relatively high, and the content of minerals is also very rich. It is 10 times that of wheat flour and 8 times that of rice. Selenium has anti-oxidation and immune regulation functions, and helps to eliminate toxic substances in the body. In addition, buckwheat contains a variety of vitamins, among which rutin (VP) and chlorophyll are not contained in other cereal crops. Buckwheat has the reputation of "both medicine and food". It has the functions of softening blood vessels, scavenging free radic...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10
CPCA23L7/107A23L7/198A23L33/10A23V2002/00A23V2200/20A23V2200/328A23V2200/3262A23V2200/326A23V2250/1614
Inventor 洪雁顾正彪段学俊张慧程力李兆丰李才明
Owner JIANGNAN UNIV
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