(I. Overview
The buckwheat genus Dicotyledon, also known as buckwheat, is a dual-use plant. According to the motherland medicine, bitter buckwheat has a bitter taste, flatness, coldness, beneficial strength, continuous spirit, eyesight, and lowering the stomach and stomach. Modern research has confirmed that tartary buckwheat and its products are rich in nutrients, and have the functions of lowering blood sugar, lowering blood fat and enhancing human immune function, and have adjuvant effects on patients with diabetes, hyperlipemia, hypertension, coronary heart disease and stroke.
(two) process Tartary buckwheat → cleaning → cooking → drying → baking → crushing → leaching → filtration → blending → sterilization → filling → finished product
(three) operational points
1 Washing: The bitter buckwheat is washed several times to remove sand and debris attached thereto.
2 cooking: according to the ratio of bitter buckwheat: water two 1: (1.2 ~ 1.5), soak for 12 hours, cook at 100 ° C for 30 minutes, so that tartary buckwheat starch is fully gelatinized.
3 Drying: The steamed buckwheat is dried by hot air at 60-70 ° C for about 8 minutes to a moisture content of about 18%.
4 baking: baking at 180 ° C for about 5 to 10 minutes, until the bitter buckwheat (after peeling) appears burnt yellow.
5 Crushing: The buckwheat wheat after baking is broken, and the crushing particle size is preferably 18-40 mesh.
6 leaching: using 60 ~ 70 ° C warm water, according to the ratio of bitter buckwheat: water = 1: (10 ~ 15), leaching for 30 ~ 60 minutes. 7 Filtration: After the filtrate is coarsely filtered, fine filtration or ultrafiltration is performed.
8 blending: use low-calorie sweetener aspartame to adjust the sweetness, so that the sweetness is equivalent to sucrose content 8% to 10%, citric acid 0.1% to 0.2%, pH 4.0.
9 Sterilization: Heat to 80 ° C, hot-filled in a bottle, used for hot water in 85 ~ 90 ° C for 20 ~ 30 minutes.
(4) Quality requirements
1. Sensory Index Color: golden yellow. Taste and smell: It has a special scorching aroma after bitter buckwheat baking, sweet and sour taste, no odor. Tissue state: clear and transparent, no precipitation, no foreign matter.
2. Physical and chemical indicators Arsenic <0.5 mg / liter, lead <1.0 mg / liter, copper <1.0 mg / liter.
3. Microbial indicator The total number of bacteria <100 / ml; coliform group <3 / 100 ml; pathogenic bacteria can not be detected.
YT-T11
YT-T11
YT-T11
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