CN101536803A - Method for preparing buckwheat rutin drinks - Google Patents
Method for preparing buckwheat rutin drinks Download PDFInfo
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- CN101536803A CN101536803A CN200910059121A CN200910059121A CN101536803A CN 101536803 A CN101536803 A CN 101536803A CN 200910059121 A CN200910059121 A CN 200910059121A CN 200910059121 A CN200910059121 A CN 200910059121A CN 101536803 A CN101536803 A CN 101536803A
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing buckwheat rutin drinks, belonging to the field of food production. Buckwheat can be used as a medicine and food, buckwheat flavonoid which contains more than 80 percent of the main biologically active component rutin has the physiological functions of reducing blood pressure, blood fat and blood sugar and inhibiting tumors, etc. Seed embryo of the buckwheat contains highly active rutin degrading enzyme. During the traditional food processing, the buckwheat is required to be stirred and mixed with water, and nearly 60 percent of rutin is degraded when buckwheat powder is contaceted with water for 1 minute at a temperature below 60 DEG C. During the production of the invention, the rutin degrading enzyme is not active. The production step is as follows: material selection and particle production->baking and curing->smashing and leaching->precipitating and filtrating->proportioning and homogenating->sterilizing and bottle filling->inspecting and packaging to obtain the finished product. The content of rutin in 100ml of buckwheat rutin drink is higher than 10mg, and the buckwheat rutin drink also contains the nutrient elements such as soluble amino acid, vitamin, a plurality of mineral substances and the like, can meet the current requirement of people on food therapy and health care, and can adapt to the current fast-paced life style. The technology is suitable for producing plant flavonoid drinks.
Description
Affiliated technical field
The present invention relates to the production method of buckwheat rutin drinks, belong to the food and drink production field.Buckwheat rutin drinks is a raw material with outer powder, the buckwheat wheat bran of buckwheat chaff or buckwheat preliminary working, through the granulation of selecting materials, bake slaking, broken lixiviate, sedimentation and filtration, allotment homogeneous, sterilization can, the check vanning obtains finished product.The present invention has been utilized the rutin in buckwheat and the buckwheat processing byproduct to greatest extent, and rutin＞10mg in every 100ml buckwheat rutin drinks can satisfy the demand of current people's Dietotherapy health, has also made things convenient for present allegro life style.This technology is applicable to produces various plant flavone beverages.
Background technology
Buckwheat belongs to this genus of polygonaceae (Polygnaceae) Fagopyrum (Fagopyrum Mill) 15 kinds, and having only sweet buckwheat (F.esculentum Moench.) and bitter buckwheat [F.tataricum (L.) Gaerth] is cultigen, and all the other are wild species.Sweet buckwheat and bitter buckwheat are the annual herb plants, because of its growth cycle short (60～90 days), drought-enduring, anti-lean, adaptability distribute vast in territory by force.
Rutin is present in rue leaf, tobacco leaf, orange peel, the tomato etc., and bud of japanese pagoda tree and Buckwheat Flower intensive amount are especially abundant.Buckwheat rutin is the main component of buckwheat flavone, is present in Buckwheat Flower, stem, leaf and the seed.In the bitter buckwheat flavone extract, rutin content can reach more than 90%.Rutin has softening blood vessel, multiple physiologically active such as anti-oxidant, is one of important source material of medical industry.Rutin is a kind of polyhydric phenols derivative, and basic structure is 2-phenyl chromone.Rutin molecular formula: C
27H
30O
16XH
2O, molecular weight: 610.52, another name: citrin, rutin rutin sophorin, rutin sophorin, road fourth, rutin etc.Rutin, 214～215 ℃ of decomposition, the easy moisture absorption of anhydride.The 1g rutin dissolves in 200ml boiling water, the 7ml methyl alcohol that boils, and can be dissolved in pyridine, formyl and alkali lye, is slightly soluble in ethanol, acetoneand ethyl acetate, water-soluble hardly (8～10L water can only dissolve the 1g rutin), chloroform, ether, benzene, carbon disulfide and benzinum.Odorlessness, gradual change is dark under the effect of light.
Buckwheat is not only edible but also be a kind of valuable health products raw material, and buckwheat flavone can reduce high fat of blood and hypertensive danger take place; Prevention of cardiac, atherosclerotic, ischemic stroke, obesity.Can control blood sugar well, reduce the possibility of diabetes; Help to prevent gall stone, antitumor and anti-leukocythemia is good for the stomach, and relief of constipation suppresses colorectal cancer.
The king of life science institute of Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology changes the tinkling of pieces of jade and thinks: " contain highly active rutin digestive enzyme in the bitter buckwheat seed embryo, if extraction or processing conditions are improper, will cause a large amount of degradeds of rutin, thereby reduce the medical value of bitter buckwheat greatly.Traditional bitter buckwheat wheaten food processing all be unable to do without water, is extremely unscientific from this as can be known method of the result of study of this experiment, will cause most of rutin to lose with contacting of water.Buckwheat powder contacts 1min with water, and rutin content drops to 32.21% by original 79.72% rapidly, and promptly about 60% rutin is degraded.In temperature during less than 60 ℃, rutin content reduces along with the rising of temperature, reflect the rutin digestive enzyme activity with temperature rising and slowly improve, this meets the catalysis characteristics of general biology enzyme. when temperature during greater than 60 ℃, rutin content begins to increase with the rising of temperature, particularly when temperature during greater than 70 ℃, the content of rutin raises with temperature and sharply increases, illustrate that the rutin digestive enzyme begins slow inactivation when being higher than 60 ℃, deactivation rate is significantly accelerated when being higher than 70 ℃. when temperature is 90 ℃, rutin content is about 63%, be equivalent to control value 80%. " (＜different extraction conditions are to the influence of rutin degraded in the bitter buckwheat seed〉Wang Gailing; Zhou Le; beam is slowly; Geng Huiling
" plant the northwest The thing journal " the 25th the 5th phase of volume in 2005).
The flavones of buckwheat seed mainly is present in the skin of embryo, and a lot of buckwheat products are arranged now on the market, as dried buckwheat noodle, buckwheat snack gruel, buckwheat electuary, buckwheat tea etc., all is buckwheat elaboration products, and buckwheat flavone content is low.Buckwheat bran flavones content height, fiber content is also very high, and palatability is poor, and generally as feed, some buckwheat tea is the converted products of buckwheat bran.Buckwheat foods processing all will be mixed and stirred with water, has lost most of rutin.Here it is, and present buckwheat foods be it is believed that the reason that food therapy health effect is little.In the production process of the present invention, the rutin digestive enzyme does not have activity.Rutin＞10mg in every 100ml beverage also contains nutrients such as soluble amino acid, vitamin, several mineral materials, and the medical value of buckwheat has been given full play in the utilization that can be absorbed by the body, and has effectively utilized the rutin in buckwheat and the buckwheat processing byproduct.Buckwheat rutin drinks can satisfy the demand of current people to Dietotherapy health, has also made things convenient for present allegro life style.This technology is applicable to produces various plant flavone beverages.
In sum, buckwheat foods has on the market lost most of rutin in the process now, reduces the medical value of buckwheat foods greatly.Use the production method of buckwheat rutin drinks, can change above-mentioned condition, make buckwheat foods give play to due food therapy health effect.
Technical scheme
The production method of buckwheat rutin drinks is by following steps production: the slaking → broken lixiviate → sedimentation and filtration → allotment homogeneous → sterilization can → check vanning of granulating → bake of selecting materials obtains finished product.
1. the granulation of selecting materials: selecting outer powder, buckwheat wheat bran or the buckwheat chaff of the high buckwheat preliminary working of buckwheat flavone content is raw material, with granulator be processed into particulate material, cooling is standby.
2. bake slaking: bake (stir-fry) particulate material, make its slaking.The particulate material temperature reaches 130～140 ℃, particle center and presents yellowish-brown, has black malt fragrance to get final product, and it is exactly the slaking raw material that cooling, sieve go after grain in small, broken bits, pack, the sealing.
3. broken lixiviate: the fragmentation of slaking raw material, cross 20 mesh sieves, put into 95～100 ℃ of water, stirring immediately, little boiling 2～5 minutes is in raw material: the ratio of water=1: 15～25 (being determined the consumption of water by the content of rutin in the slaking raw material), secondary lixiviate.
4. sedimentation and filtration: 200～300 order coarse filtration lixiviate liquid, thin up (preventing the rutin crystallization), precipitation after 500 orders filter, enter homogenizer.
5. allotment homogeneous: select flavor enhancement as required, as citric acid, natrium citricum, flavoring essence, sugar or edible sweetener.Flavor enhancement dissolving, 500 orders filter, the sterilization back adds homogenizer, smart filter or ultrafiltration behind the homogeneous.Rutin＞10mg in every 100ml buckwheat rutin drinks.
6. sterilization can: the buckwheat rutin drinks of the smart filter of homogeneous after ultra high temperature short time sterilization, automatic canned capping.
7. check vanning: the check vanning is the buckwheat rutin drinks vanning warehouse-in that will be up to the standards.Check is carried out sense organ, physics and chemistry, microorganism detection by enterprise's " buckwheat rutin drinks production operative norm ".
Production technology of the present invention is succinctly reasonable, and the technology smoothness has been guaranteed the buckwheat rutin drinks pure natural quality, reached that it is drunk conveniently, the purpose of food and medicine consangunity, has improved the value of buckwheat and accessory substance thereof, and buckwheat rutin is promoted the well-being of mankind better.
The specific embodiment
The production technology of buckwheat rutin drinks: the slaking → broken lixiviate → sedimentation and filtration → allotment homogeneous → sterilization can → check vanning of granulating → bake of selecting materials obtains finished product.
Embodiment one, bitter buckwheat rutin drinks production method 1.
1. the granulation of selecting materials: take by weighing 50 kilograms in duck wheat wheat bran (Hangfei Duck Wheat Development Center Xichang City's production), cross 40 mesh sieves and remove impurity such as granular starch, buckwheat shell, with feed granulating be machined to diameter 3.5mm particulate material, cooling is standby.
2. bake slaking: particulate material is put into drum-type frying pan automatic turning and frying, the particulate material temperature reaches 130～140 ℃, particle center and presents yellowish-brown, has black malt fragrance to get final product, and it is exactly slaking raw material (rutin＞3%) that cooling, sieve go after grain in small, broken bits, pack, the sealing.
3. broken lixiviate: the fragmentation of slaking raw material, cross 20 mesh sieves, put into 95～100 ℃ of water, stirring immediately, little boiling 3～4 minutes is in raw material: the ratio of water=1: 25, secondary lixiviate.
4. sedimentation and filtration: 200 order coarse filtration lixiviate liquid, add sterilization pure water dilution (preventing the rutin crystallization), precipitation, after 500 orders filter, enter homogenizer.
5. allotment homogeneous.Flavor enhancement: sugar 2%; Add Aspartame again and transfer sugariness, make its sugariness be equivalent to cane sugar content 10%; Citric acid 0.1%～0.2%, accent pH4.0.Flavor enhancement dissolving, 500 orders filter, the sterilization back adds homogenizer, smart filter or ultrafiltration behind the homogeneous.Rutin＞10mg in every 100ml buckwheat rutin drinks.
6. sterilization can: the buckwheat rutin drinks of the smart filter of homogeneous after ultra high temperature short time sterilization, automatic canned capping.12 months shelf-lifves.
7. check vanning: the check vanning is the buckwheat rutin drinks vanning warehouse-in that will be up to the standards.Check is carried out sense organ, physics and chemistry, microorganism detection by enterprise's " buckwheat rutin drinks production operative norm ".Can case through product after the assay was approved, every case by-product quality certification, inspector number portion, seal with adhesive tape, stamp date of manufacture, order of classes or grades at school, lot number, the name of an article in the both sides of carton, press same series-produced finished product as a lot number.The lot number pile up separately is pressed, first in first out during shipment in the warehouse-in back.
Embodiment two, bitter buckwheat rutin drinks production method 2.
1. the granulation of selecting materials: take by weighing 40 kilograms in the outer powder of bitter buckwheat (light yellow, the bitter buckwheat heart of the outer powder of bitter buckwheat white powder: state, Liangshan Mountain mound all buckwheat powder factory is produced), 10 kilograms in bitter buckwheat chaff powder, fully mix the back with feed granulating be machined to diameter 3.5mm particulate material, cooling is standby.Bitter buckwheat chaff originates from Xichang City Qiao Di township.Bitter buckwheat chaff is the discarded object that bitter buckwheat harvesting is threshed grain, and is made up of leaf of Radix Et Rhizoma Fagopyri Tatarici, bitter buckwheat flower, immature bitter buckwheat seed, contains rutin about 3.5%.Bitter buckwheat chaff dries, pulverizes, crosses 100 mesh sieves, is exactly bitter buckwheat chaff powder.
2. bake slaking: particulate material is put into drum-type frying pan automatic turning and frying, the particulate material temperature reaches 130～140 ℃, particle center and presents yellowish-brown, has black malt fragrance to get final product, and it is exactly slaking raw material (rutin＞2.8%) that cooling, sieve go after grain in small, broken bits, pack, the sealing.
3. broken lixiviate: the fragmentation of slaking raw material, cross 20 mesh sieves, put into 95～100 ℃ of water, stirring immediately, little boiling 2～3 minutes is in raw material: the ratio of water=1: 20, secondary lixiviate.
4. sedimentation and filtration: 200～300 order coarse filtration lixiviate liquid, add sterilization pure water dilution (preventing the rutin crystallization), precipitation, after 500 orders filter, enter homogenizer
5. allotment homogeneous.Flavor enhancement: transfer sugariness with low heat value sweetener Aspartame, make its sugariness be equivalent to cane sugar content 5%, adding citric acid 0.1%～0.2% is transferred pH4.0.Flavor enhancement dissolving, 500 orders filter, the sterilization back adds homogenizer, smart filter or ultrafiltration behind the homogeneous.Rutin＞10mg in every 100ml buckwheat rutin drinks.
6. sterilization can: the buckwheat rutin drinks of the smart filter of homogeneous after ultra high temperature short time sterilization, automatic canned capping.It is the Sugarless type buckwheat rutin drinks.12 months shelf-lifves.
7. check vanning: the check vanning is the buckwheat rutin drinks vanning warehouse-in that will be up to the standards.Check is carried out sense organ, physics and chemistry, microorganism detection by enterprise's " buckwheat rutin drinks production operative norm ".Can case through product after the assay was approved, every case by-product quality certification, inspector number portion, seal with adhesive tape, stamp date of manufacture, order of classes or grades at school, lot number, the name of an article in the both sides of carton, put in storage as a lot number by same series-produced finished product, press the lot number pile up separately, first in first out during shipment.
Production technology of the present invention is succinctly reasonable, the technology smoothness, guaranteed the buckwheat rutin drinks pure natural quality, reached that it is drunk conveniently, the purpose of food and medicine consangunity, improved the value of buckwheat and accessory substance thereof, the buckwheat rutin of medicine-food two-purpose can better be promoted the well-being of mankind.
Claims (8)
1. method for preparing buckwheat rutin drinks, its step comprises: the granulation of selecting materials, bake slaking, broken lixiviate, sedimentation and filtration, allotment homogeneous, sterilization can, check vanning and obtain finished product.
2. according to claims 1 described buckwheat rutin drinks production technology and technology; it is characterized in that: selecting materials granulates is that to select outer powder, buckwheat wheat bran or the buckwheat chaff of the high buckwheat preliminary working of buckwheat flavone content be raw material, with granulator be processed into particulate material, cooling is standby.
3. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: bake slaking and be and bake (stir-fry) particulate material, make its slaking, the particulate material temperature reaches 130～140 ℃, particle center and presents yellowish-brown, has black malt fragrance to get final product, and it is exactly the slaking raw material that cooling, sieve go after grain in small, broken bits, pack, the sealing.
4. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: broken lixiviate is with the fragmentation of slaking raw material, crosses 20 mesh sieves, put into 95～100 ℃ of water, stirring immediately, little boiling 2～5 minutes, in raw material: the ratio of water=1: 15～25 (determining the consumption of water by the content of rutin in the slaking raw material), secondary lixiviate.
5. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: sedimentation and filtration is 200～300 order coarse filtration lixiviate liquid, thin up (preventing the rutin crystallization), precipitation, after 500 orders filter, enters homogenizer.
6. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: the allotment homogeneous is to select flavor enhancement as required, as citric acid, natrium citricum, flavoring essence, sugar or edible sweetener, dissolving, 500 orders filter, the sterilization back adds homogenizer, smart filter or ultrafiltration behind the homogeneous; Rutin＞10mg in every 100ml buckwheat rutin drinks.
7. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: the sterilization can be the buckwheat rutin drinks of the smart filter of homogeneous after ultra high temperature short time sterilization, automatic canned capping.
8. according to claims 1 described buckwheat rutin drinks production technology and technology, it is characterized in that: the check vanning is the buckwheat rutin drinks vanning warehouse-in that will be up to the standards.Check is carried out sense organ, physics and chemistry, microorganism detection by enterprise's " buckwheat rutin drinks production operative norm ".
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011047537A1 (en) * | 2009-10-19 | 2011-04-28 | Zheng Jianzhong | Method of preparing buckwheat rutin food |
| CN102178312A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Tartary buckwheat health-care drink and processing method thereof |
| CN102178313A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Bitter buckwheat nutritious healthy beverage |
| CN102204672A (en) * | 2011-03-10 | 2011-10-05 | 郑鉴忠 | Buckwheat fermented or brewed rutin food production method |
| CN103096737A (en) * | 2010-09-17 | 2013-05-08 | 斯托克里-丰康普公司 | Methods of reducing blood lactate concentration |
| CN103190673A (en) * | 2013-02-02 | 2013-07-10 | 山西师范大学 | Preparation method for tartary buckwheat-red date compound beverage |
| CN106070874A (en) * | 2016-06-16 | 2016-11-09 | 西昌学院 | The preparation technology of Radix Et Rhizoma Fagopyri Tatarici tea |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
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- 2009-04-23 CN CN200910059121A patent/CN101536803A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011047537A1 (en) * | 2009-10-19 | 2011-04-28 | Zheng Jianzhong | Method of preparing buckwheat rutin food |
| CN103096737A (en) * | 2010-09-17 | 2013-05-08 | 斯托克里-丰康普公司 | Methods of reducing blood lactate concentration |
| CN102204672A (en) * | 2011-03-10 | 2011-10-05 | 郑鉴忠 | Buckwheat fermented or brewed rutin food production method |
| CN102204672B (en) * | 2011-03-10 | 2013-01-23 | 郑鉴忠 | Buckwheat fermented or brewed rutin food production method |
| CN102178312A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Tartary buckwheat health-care drink and processing method thereof |
| CN102178313A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Bitter buckwheat nutritious healthy beverage |
| CN102178312B (en) * | 2011-03-29 | 2013-01-30 | 山西悦卜林创业投资有限公司 | Tartary buckwheat health-care drink and processing method thereof |
| CN102178313B (en) * | 2011-03-29 | 2013-01-30 | 山西悦卜林创业投资有限公司 | Bitter buckwheat nutritious healthy beverage |
| CN103190673A (en) * | 2013-02-02 | 2013-07-10 | 山西师范大学 | Preparation method for tartary buckwheat-red date compound beverage |
| CN103190673B (en) * | 2013-02-02 | 2014-11-19 | 山西师范大学 | A kind of preparation method of tartary buckwheat and red dates compound drink |
| CN106070874A (en) * | 2016-06-16 | 2016-11-09 | 西昌学院 | The preparation technology of Radix Et Rhizoma Fagopyri Tatarici tea |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
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