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CN101810276A - Production method of buckwheat sprout active food - Google Patents

Production method of buckwheat sprout active food Download PDF

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Publication number
CN101810276A
CN101810276A CN201010112423A CN201010112423A CN101810276A CN 101810276 A CN101810276 A CN 101810276A CN 201010112423 A CN201010112423 A CN 201010112423A CN 201010112423 A CN201010112423 A CN 201010112423A CN 101810276 A CN101810276 A CN 101810276A
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buckwheat
sprout
enzyme
active
food
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郑鉴忠
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Abstract

The invention relates to a production method of a buckwheat sprout active food, belonging to the field of food processing. In the invention, a biotechnology is applied to the activation of the buckwheat seed sprout, substances such as protein, starch, cellulose, fat and the like are activated, and parts of the substances are converted into amino acid, monosaccharide, dietary fiber, fatty acid, vitamin and other active substances; active components are quickly inactivated and fixed, which is favorable for storing and processing; and the health care effects of the buckwheat food is greatly improved. The product can contain 0.2-3.0% of rutin, and not only enhances various physiological functions of buckwheat flavone for softening blood vessels, reducing blood pressure, reducing blood fat, reducing blood sugar, inhibiting tumor, resisting bacteria, resisting virus, resisting oxidation and the like, but also has the effects on improving the human body immunity, resisting fatigue, improving microcirculation, protecting blood vessels, regulating intestines and stomach and the like. The technology preserves the rutin and other active substances in the buckwheat to the utmost extent, does not use any additive, ensures the pure natural quality of the buckwheat sprout active food, and is used for producing sprout active buckwheat rice, buckwheat flour, convenience food or other seed sprout active foods.

Description

Production method of buckwheat sprout active food
Affiliated technical field
Production method of buckwheat sprout active food belongs to food processing field.This invention Applied Biotechnology makes buckwheat seed rudiment activation, materials such as protein, starch, cellulose, fat are activated, part is converted into amino acid, monose, dietary fiber, aliphatic acid, vitamin and other active material, go out rapidly enzyme, fix its active component, be beneficial to storage processing, promote the health-care effect of buckwheat foods greatly.Product can contain rutin 0.2～3.0%, not only strengthen buckwheat flavone softening blood vessel, hypotensive, reducing blood lipid, hypoglycemic, suppress tumour, different physiological roles such as antibiotic, antiviral and anti-oxidant, also have body immunity, the antifatigue of raising, improve effects such as microcirculation, maintenance blood vessel and coordinating intestines and stomach.This technology preserved the rutin in the buckwheat and other active material to greatest extent, do not use any additives, guaranteed the pure natural quality of buckwheat sprout active food; Be used to produce sprout active buckwheat rice, buckwheat powder, instant food or other seed sprout active food.
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.Bitter buckwheat formal name used at school hull buckwheat is divided into common bitter buckwheat and black bitter buckwheat.Common bitter buckwheat shell is a yellow-white; Black bitter buckwheat is the bitter buckwheat of Peal blackberry, and the title of " black pearl " is arranged, and shell is aterrimus, and nutritive value is high.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.
Buckwheat has rich in protein, starch, dietary fiber, fat, vitamin, mineral nutrient element and trace element.Buck wheat protein matter contains 8 seed amino acids of needed by human, and 9 kinds of aliphatic acid are arranged in the buckwheat fat, and wherein oleic acid and linoleic acid content are more, account for 75% of fatty acid total amount, secondly is palmitic acid and leukotrienes.Contents of starch has more dietary fiber more than 60% in the buckwheat, water holding is arranged, holds oil, features such as strong imbibition and strong adsorption capacity, thereby have physiological functions such as the cholesterol of reduction, regulating and controlling blood sugar, whole intestines defaecation.Contain a large amount of vitamin in the buckwheat powder: vitamin B1, vitamin B2, nicotinic acid, citrin (rutin) and vitamin C.Wherein B family vitamin content is abundant, vitamin B1 and nicotinic acid are significantly higher than rice, vitamin B2 also is higher than wheat flour, rice and corn flour 1～4 times, and the effect that promotes growth, promotes digestion, prevention of inflammation is arranged, and the vitamin B6 of bitter buckwheat is about 0.02 milligram/gram.VE abundant in the buckwheat has promotion cytothesis, prevents old and feeble effect.Buckwheat also contains abundant calcium, magnesium, potassium, phosphorus and trace elements iron, copper, zinc, selenium, wherein magnesium, potassium, iron, copper content be rice, wheat 2-3 doubly.Also contain morely 2 in the bitter buckwheat, 4-dihydroxy cis cinnamic acid contains and suppresses skin and generate melanic material, the effect that has prevention senile plaque expelling and freckle to take place.The buckwheat sprout active technology is to handle buckwheat by biotechnology, grows the young shoot of 0.3～2mm, the enzyme that goes out rapidly, fixes its active function, is beneficial to storage processing, promotes the health-care effect of buckwheat foods greatly.The enriching variation has taken place in its nutritional labeling: amino acid, monose, dietary fiber, aliphatic acid, vitamin, rutin, D-chiro-inositol and other active material, and the content of magnesium, phosphorus, calcium, zinc, iron, selenium and other trace elements substantially exceeds general buck wheat.Buckwheat sprout active food has balance, dredges and regulating action the function and the metabolism of human body, has the raising body immunity, regulate blood pressure, antifatigue, improve effects such as microcirculation, maintenance blood vessel and coordinating intestines and stomach, and all be highly profitable for diabetes and obese patient.
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.Rutin content 1～3% in the bitter buckwheat seed (because of kind different), tartary buckwheat bran contains rutin more than 4%, the outer powder of bitter buckwheat contains rutin and surpasses 3%.Sweet buckwheat seed contains rutin 0.1～0.5%.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 the important source material of medical industry.Rutin is a kind of polyhydric phenols derivative, and basic structure is 2-phenyl chromone.Rutin molecular formula: C27H30O16xH2O, molecular weight: 610.52, another name: citrin, rutin rutin sophorin, rutin sophorin, road fourth, rutin etc.Rutin, 176～178 ℃ of fusing points, 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, is dissolved in cold water (8～10L cold water can only dissolve the 1g rutin), chloroform, ether, benzene, carbon disulfide and benzinum hardly.Odorlessness, gradual change is dark under the effect of light.
Buckwheat is not only edible but also be the health products raw materials, 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, be good for the stomach, relief of constipation, suppress colorectal cancer.
Studies show that: contain highly active rutin digestive enzyme in the buckwheat seed embryo,, will cause rutin to degrade rapidly, reduce the medical value of buckwheat greatly if extraction or processing conditions are improper.The distilled water that for example dried buckwheat powder adds 2 times of weight shakes up rapidly, and 1min, rutin content drop to 32%, 60% rutin by original 80% and be degraded.During to 30min, about 85% rutin is degraded.Temperature is during less than 60 ℃, and rutin content reduces along with the rising of temperature, meets the catalysis characteristics of general biology enzyme.When temperature during greater than 60 ℃, rutin content raises with temperature and begins to increase.When temperature during greater than 70 ℃, the content of rutin raises with temperature and sharply increases, and the rutin digestive enzyme begins slow inactivation when being higher than 60 ℃, and deactivation rate is significantly accelerated when being higher than 70 ℃.
Buckwheat foods is on the market processed all and will be mixed and stirred the back high temperature process with cold water now, causes the rutin digestive enzyme to destroy buckwheat rutin rapidly, can not realize the medical value of buckwheat.The present unconspicuous reason of buckwheat foods food therapy health effect that Here it is.A lot of buckwheat medical industry products are also arranged on the market, evident in efficacy as buckwheat flavone capsule, buckwheat flavone ointment, buckwheat rutin, buckwheat Quercetin etc., all be medicine, not food.The buckwheat sprout active food that the present invention is produced is daily bread, at first deactivation the rutin digestive enzyme, stop the rutin degraded, prevent that rutin from decomposing and produce bitter substance.As required, buckwheat sprout active food can contain rutin 0.2～3.0%, not only strengthen buckwheat flavone softening blood vessel, hypotensive, reducing blood lipid, hypoglycemic, suppress tumour, different physiological roles such as antibiotic, antiviral and anti-oxidant, also have body immunity, the antifatigue of raising, improve effects such as microcirculation, maintenance blood vessel and coordinating intestines and stomach.It has preserved the rutin in the buckwheat to greatest extent, can be absorbed by the body and utilize, and has given full play to the medical value of buckwheat, has effectively utilized rutin and the various active ingredient in the buckwheat.Buckwheat sprout active food is energy maintenance blood vessel, prevention angiosis especially, and cardiovascular and cerebrovascular diseases are No.1 killers of mankind nowadays.
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 production method of buckwheat sprout active food, can efficiently utilize rutin and other active component in the buckwheat, given play to the due food therapy health effect of buckwheat.
Technical scheme
Production method of buckwheat sprout active food is by following steps production: the enzyme → batching production → package test of going out of selecting materials obtains product.
1. the enzyme that goes out of selecting materials is to select buckwheat (sweet buckwheat, bitter buckwheat, black bitter buckwheat) according to the requirement of production buckwheat sprout active food, makes the buckwheat sprout activation; The enzyme that goes out is with method artificial or the machinery heating the rudiment buckwheat temperature of activation to be reached more than 85 ℃, the enzyme that goes out rapidly, allows the activation buckwheat stop growing immediately, fixes its active component; The enzyme step of going out of selecting materials: screening → washing → immersion → rudiment → clear water washes → goes out enzyme, after screening (buckwheat goes stone, de-iron matter, removes silt), the selection by winnowing, clear water is eluriated, 40～50 ℃ of hot water clean, 30～35 ℃ of water loggings are steeped, were kept water temperature 20～30 ℃, 7～10 hours, 15～25 ℃ of rudiments of room temperature 35～70 hours, 60～70% buckwheats reveal bud, long 0.3～2 millimeter termination of bud, the issuable harmful substance of rudiment process, 85～95 ℃ of enzymes that go out are removed in the clear water flushing.
2. to produce be according to the requirement of produces buckwheat sprout active food select to go out sprout active buckwheat raw material or other raw material behind the enzyme to batching, prepares burden by filling a prescription; Select production equipment and production technology to carry out processing according to different buckwheat sprout active food production operative norms, the processing temperature is less than 100 ℃; Producing process: the screening → washing → immersion → rudiment → enzyme that goes out → batching production → package test → finished product warehouse-in.
3. package test is to carry out artificial or mechanical metering packing according to the requirement of production buckwheat sprout active food; Check is carried out detections such as sense organ, physics and chemistry, microorganism by enterprise's " buckwheat sprout active food production operative norm " sampling, the packaging products in boxes that is up to the standards warehouse-in.
The specific embodiment
Production method of buckwheat sprout active food: the enzyme → batching production → package test of going out of selecting materials obtains product.
Embodiment one sprout active bitter buckwheat production method
1. the enzyme step of going out of selecting materials: screen bitter buckwheat → washing → immersion → rudiment → clear water and wash → go out enzyme, after screening bitter buckwheat (go stone, de-iron matter, remove silt), selection by winnowing, clear water is eluriated, 40～50 ℃ of hot water clean, 30～35 ℃ of water loggings are steeped, were kept water temperature 20～30 ℃, 7～10 hours, 15～25 ℃ of rudiments of room temperature 35～70 hours, 60～70% bitter buckwheats reveal bud, long 0.3～2 millimeter termination of bud, the issuable harmful substance of rudiment process, 85～95 ℃ of enzymes that go out are removed in the clear water flushing.
2. pressing sprout active bitter buckwheat production technology produces.Produce the equipment of sprout active bitter buckwheat: 1) enzyme inactivating method or equipment: 85～95 ℃ steam, boil, stir-fry or heating using microwave is all right, can select digester, cylinder frying pan, flat bottom cooker or microwave sterilization machine; 2) shell method or equipment: mechanical dejacketing, selection by winnowing are shelled, and can select rice mill, hulling machine or hulling machine; 3) drying means or equipment: air dry or heat drying: can select airing air dry, heat drying, heat drying can be used cylinder frying pan, flat bottom cooker or microwave dryer; 4) Selected Inspection packing: machinery and artificial Selected Inspection are removed broken bitter buckwheat and impurity, artificial or mechanical metering packing.Production technology: the bitter buckwheat of the rudiment → enzyme → shelling → selection by winnowing of going out is shelled → drying → Selected Inspection packing → check warehouse-in.The sprout active bitter buckwheat contains rutin more than 2%, and the black bitter buckwheat of sprout active contains rutin more than 3%.
3. package test is to carry out artificial or mechanical metering packing according to the requirement of production sprout active bitter buckwheat; Check is carried out detections such as sense organ, physics and chemistry, microorganism, the packaging products in boxes that is up to the standards warehouse-in by enterprise's " the sprout active bitter buckwheat is produced operative norm " sampling.
The sweet buckwheat rice processing method of embodiment two sprout actives
1. the enzyme step of going out of selecting materials: screen sweet buckwheat → washing → immersion → rudiment → clear water and wash → go out enzyme, after screening sweet buckwheat (go stone, de-iron matter, remove silt), selection by winnowing, clear water is eluriated, 40～50 ℃ of hot water clean, 30～35 ℃ of water loggings are steeped, were kept water temperature 20～30 ℃, 7～10 hours, 15～25 ℃ of rudiments of room temperature 35～70 hours, 60～70% sweet buckwheats reveal bud, long 0.3～2 millimeter termination of bud, the issuable harmful substance of rudiment process, 85～95 ℃ of enzymes that go out are removed in the clear water flushing.
2. pressing the sweet buckwheat rice of sprout active production technology produces.Produce the equipment of the sweet buckwheat rice of sprout active: 1) enzyme inactivating method or equipment: 85～95 ℃ steam, boil, stir-fry or heating using microwave is all right, can select digester, cylinder frying pan, flat bottom cooker or microwave sterilization machine; 2) shell method or equipment: mechanical dejacketing, selection by winnowing are shelled, and can select rice mill, hulling machine or hulling machine; 3) drying means or equipment: air dry or heat drying: can select airing air dry, heat drying, heat drying can be used cylinder frying pan, flat bottom cooker or microwave dryer; 4) Selected Inspection packing: broken sweet buckwheat rice and impurity, artificial or mechanical metering packing are removed in machinery and artificial Selected Inspection.Production technology: the sweet buckwheat of the rudiment → enzyme → shelling → selection by winnowing of going out is shelled → drying → Selected Inspection packing → check warehouse-in.The sweet buckwheat rice of sprout active contains rutin more than 0.2%.
3. package test is to carry out artificial or mechanical metering packing according to the requirement of the sweet buckwheat rice of production sprout active; Check is carried out detections such as sense organ, physics and chemistry, microorganism, the packaging products in boxes that is up to the standards warehouse-in by enterprise's " the sweet buckwheat rice of sprout active is produced operative norm " sampling.
Embodiment three sprout active buckwheat powder production methods
1. the enzyme step of going out of selecting materials: screen bitter buckwheat → washing → immersion → rudiment → clear water and wash → go out enzyme, after screening bitter buckwheat (go stone, de-iron matter, remove silt), selection by winnowing, clear water is eluriated, 35～50 ℃ of hot water clean, 30～35 ℃ of water loggings are steeped, were kept water temperature 20～30 ℃, 7～10 hours, 15～25 ℃ of rudiments of room temperature 35～70 hours, 60～70% bitter buckwheats reveal bud, long 0.3～2 millimeter termination of bud, the issuable harmful substance of rudiment process, 85～95 ℃ of enzymes that go out are removed in the clear water flushing.
2. pressing sprout active buckwheat powder production technology produces.Produce the equipment of sprout active buckwheat powder: enzyme 1) goes out: cylinder frying pan, flat bottom cooker or microwave sterilization machine; 2) drying: airing air dry; 3) buckwheat powder production technology: mill → classification shells → disintegrating slag → abrasive dust → product → minute grade packaged → check → warehouse-in.Product can be divided into sprout active tartary buckwheat bran, full powder, outer powder, middle level powder, heart powder etc.The sprout active tartary buckwheat bran contains rutin more than 5%, full powder and contains rutin more than 2%, outer powder and contain that rutin more than 4%, middle level powder contain rutin more than 3%, heart powder contains rutin about 0.4%.
3. package test is to carry out artificial or mechanical metering packing according to the requirement of production sprout active buckwheat powder; Check is carried out detections such as sense organ, physics and chemistry, microorganism, the packaging products in boxes that is up to the standards warehouse-in by enterprise's " the sprout active buckwheat powder is produced operative norm " sampling.
Production technology of the present invention is succinctly reasonable, the technology smoothness.Production process do not use any additives, guaranteed the pure natural quality of buckwheat sprout active food, reached the purpose of instant, food and medicine consangunity, realized the medical value of buckwheat rutin food, and the buckwheat of medicine-food two-purpose can better be promoted the well-being of mankind.

Claims (4)

1. production method of buckwheat sprout active food, its step comprises: the enzyme → batching production → package test of going out of selecting materials obtains product.
2. according to claims 1 described production method of buckwheat sprout active food, it is characterized in that: the enzyme that goes out of selecting materials is to select buckwheat (sweet buckwheat, bitter buckwheat, black bitter buckwheat) according to the requirement of production buckwheat sprout active food, makes the buckwheat sprout activation; The enzyme that goes out is with method artificial or the machinery heating the rudiment buckwheat temperature of activation to be reached more than 85 ℃, the enzyme that goes out rapidly, allows the activation buckwheat stop growing immediately, fixes its active component; The enzyme step of going out of selecting materials: screening → washing → immersion → rudiment → clear water washes → goes out enzyme, after screening (buckwheat goes stone, de-iron matter, removes silt), the selection by winnowing, clear water is eluriated, 40～50 ℃ of hot water clean, 30～35 ℃ of water loggings are steeped, were kept water temperature 20～30 ℃, 7～10 hours, 15～25 ℃ of rudiments of room temperature 35～70 hours, 60～70% buckwheats reveal bud, long 0.3～2 millimeter termination of bud, the issuable harmful substance of rudiment process, 85～95 ℃ of enzymes that go out are removed in the clear water flushing.
3. according to claims 1 described production method of buckwheat sprout active food, it is characterized in that: it is according to the requirement of produces buckwheat sprout active food select to go out sprout active buckwheat raw material or other raw material behind the enzyme that batching is produced, and prepares burden by filling a prescription; Select production equipment and production technology to carry out processing according to different buckwheat sprout active food production operative norms, the processing temperature is less than 100 ℃; Producing process: the screening → washing → immersion → rudiment → enzyme that goes out → batching production → package test → finished product warehouse-in.
4. according to claims 1 described production method of buckwheat sprout active food, it is characterized in that: package test is to carry out artificial or mechanical metering packing according to the requirement of production buckwheat sprout active food; Check is carried out detections such as sense organ, physics and chemistry, microorganism by enterprise's " buckwheat sprout active food production operative norm " sampling, the packaging products in boxes that is up to the standards warehouse-in.
CN201010112423A 2009-10-19 2009-10-19 Production method of buckwheat sprout active food Pending CN101810276A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102429062A (en) * 2011-11-23 2012-05-02 耿福能 A kind of preparation method of high nutrition pill-shaped tartary buckwheat tea
WO2012110017A1 (en) * 2011-02-16 2012-08-23 Thanares GmbH Dietetic or pharmaceutical preparation containing tartary buckwheat
CN102919734A (en) * 2012-10-16 2013-02-13 郑鉴忠 A kind of grain germination activity, selenium-enriched or microelement-rich food production method
CN103202339A (en) * 2013-04-12 2013-07-17 成都大学 Instant buckwheat peanut milk powder and preparation method thereof
CN103284110A (en) * 2012-07-10 2013-09-11 穆建稳 Method for preparing high-rutin buckwheat sprout condiment
WO2014125013A1 (en) * 2013-02-18 2014-08-21 Bioglane, S.L.N.E. D-fagomine for the control of inflammatory processes related to an overactivation of the humoral immune response
CN106256221A (en) * 2015-06-05 2016-12-28 冯志 Activated seed and activation milk
CN109569770A (en) * 2018-10-22 2019-04-05 盐城市必新米业有限公司 Drying domestic rice processing technology
CN111602775A (en) * 2020-06-30 2020-09-01 成都思谷乐食品科技有限公司 Nori oatmeal composition, preparation process and instant food comprising the same

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012110017A1 (en) * 2011-02-16 2012-08-23 Thanares GmbH Dietetic or pharmaceutical preparation containing tartary buckwheat
US9615600B2 (en) 2011-02-16 2017-04-11 Thanares GmbH Dietetic or pharmaceutical preparation containing tartary buckwheat
CN102429062A (en) * 2011-11-23 2012-05-02 耿福能 A kind of preparation method of high nutrition pill-shaped tartary buckwheat tea
CN103284110B (en) * 2012-07-10 2014-12-17 穆建稳 Method for preparing high-rutin buckwheat sprout condiment
CN103284110A (en) * 2012-07-10 2013-09-11 穆建稳 Method for preparing high-rutin buckwheat sprout condiment
CN102919734A (en) * 2012-10-16 2013-02-13 郑鉴忠 A kind of grain germination activity, selenium-enriched or microelement-rich food production method
WO2014059951A1 (en) * 2012-10-16 2014-04-24 Zheng Jianzhong Methods for producing foods having germinated-seed activity, germinated seeds enriched with selenium, or germinated seeds enriched with trace elements
WO2014125013A1 (en) * 2013-02-18 2014-08-21 Bioglane, S.L.N.E. D-fagomine for the control of inflammatory processes related to an overactivation of the humoral immune response
EA030688B1 (en) * 2013-02-18 2018-09-28 Серхио Пумарола Сегура Use of d-fagomine as an immunostimulating agent of innate immune system at a mucosal level and for the control of inflammatory processes related to an overactivation of the humoral immune response
US10233206B2 (en) 2013-02-18 2019-03-19 Sergio Pumarola Segura D-fagomine for the control of inflammatory processes related to an overactivation of the humoral immune response
CN103202339A (en) * 2013-04-12 2013-07-17 成都大学 Instant buckwheat peanut milk powder and preparation method thereof
CN106256221A (en) * 2015-06-05 2016-12-28 冯志 Activated seed and activation milk
CN109569770A (en) * 2018-10-22 2019-04-05 盐城市必新米业有限公司 Drying domestic rice processing technology
CN111602775A (en) * 2020-06-30 2020-09-01 成都思谷乐食品科技有限公司 Nori oatmeal composition, preparation process and instant food comprising the same

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Application publication date: 20100825