Method for processing duck wheat coarse grain food

A processing method and technology of tartary buckwheat are applied in the field of processing tartary buckwheat miscellaneous grains, which can solve the problems of the tartary buckwheat not being exerted as it should, roughness without chewiness, bad taste, etc. blood lipid lowering effect

Inactive Publication Date: 2007-02-07
GUIYANG GAOXIN YINGNA TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the foods made of tartary buckwheat in the prior art generally have the disadvantages of rough and chewy feeling, bad taste and starch retrogenesis
Because the existing technology of making tartary buckwheat food has these shortcomings, none of the existing tartary buckwheat food can be used as people's daily staple food for a long time, so that the effect of tartary buckwheat is not brought into full play

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0017] Embodiment 2: manufacturing process is identical with embodiment 1, just adopts different food raw material, promptly when food raw material is stirred and mixed, can be by weight: tartary buckwheat powder 95%, protein sugar 0.2%, xylitol 4.8 % prepared as food raw materials and stirred and mixed.

Embodiment 3

[0018] Embodiment 3: manufacturing process is identical with embodiment 1, just adopts different food raw material, promptly when food raw material is stirred and mixed, also can be by weight ratio: tartary buckwheat powder 80%, bean dregs 20% are mixed with food raw material and carry out Stir to combine.

Embodiment 4

[0019] Embodiment 4: manufacturing process is identical with embodiment 1, just adopts different food raw material, promptly when food raw material is stirred and mixed, can also be by weight: tartary buckwheat flour 30%, corn flour 30%, potato flour 20% %, peanut powder 10% (or use soybean powder 10% instead of peanut powder), kidney bean powder 9%, sesame powder 1%, and add 5% of its total weight according to the total weight of the prepared food raw materials. ~10% radish juice and stir to mix.

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PUM

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Abstract

A food is prepared from the flour of tartarian buckwheat through stirring, laying asid for a certain time, granulating, rounding, steaming, sprayinkg atomized water, dispersing, steaming, baking at 90-110 deg.C for quick dewatering, and cooling.

Description

Technical field: [0001] The invention relates to a processing method of tartary buckwheat miscellaneous grains, belonging to the technical field of tartary buckwheat food processing. Background technique: [0002] According to the records of "Compendium of Materia Medica" of traditional Chinese medicine: tartary buckwheat is bitter in taste and cold in nature, beneficial to qi, beneficial to eyes and ears, lowering qi, widening intestines and strengthening stomach. Modern clinical medical observation shows that tartary buckwheat flour and its products have the functions of lowering blood sugar, blood fat and blood pressure, and enhancing human immune function. At present, the foods made of tartary buckwheat in the prior art generally have the disadvantages of rough and chewy feeling, bad mouthfeel and starch retrogenesis. Because the existing technology of making tartary buckwheat food has these shortcomings, none of the existing tartary buckwheat food can be used as people...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/135A23P1/02
Inventor 毛奇远
Owner GUIYANG GAOXIN YINGNA TECH DEV
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