Processing Techoique For Four Bitter-Buckwheat Food And The Research Of The Preservation

Bitter-buckwheat is a cereal with high nutrition of protein, fat, cellulose which is higherthan that of the ordinary grains. It is rich in chlorophyll, flavonoids and selenium which arerarely contained in grain crops. The cereal is a new green food that is widely concerned inrecent years. It has many health care functions such as reduces high blood pressure and bloodcholesterol, prevents cancer, intenerates blood vessels, increases of capillary fragility, and soon. In recent years, leisure food market is developing rapidly, but the high heat food’s nutrientvalue is limited. Using bitter-buckwheat flour as a raw material of leisure food can not onlyenrich the food variety and expand the market, but also can reduce the food’s heat andincrease the nutrition and health care.In this paper, the bitter-buckwheat flour was used as the basis content of powder toproduce Sachima, cookies, mini French bread and cake. The best process was studied throughthe single factor experiment and orthogonal experiment. Four kinds of food were storaged in9different conditions which is designed through orthogonal experiment with3temperature(low temperature, room temperature, high temperature),3air composition (vacuum, N2,deoxidizing agent),3packaged form (PE, aluminum foil, polypropylene). The storagestability conclusions are as follows:1、The optimal conditions of produce bitter-buckwheat Saqima were the proportion in20:25:55of bitter-buckwheat: wheat gluten: high gluten flour (mass ratio), fermentationtemperature35°C, fermentation period2h+2h, and frying temperature160°C;2、 The optimal amount of bitter-buckwheat flour, butter, sucrose of producingbitter-buckwheat cookies was70%,30%,35%per flour basis. According to100g flour, thebest process of bitter-buckwheat cookie is bitter-buckwheat flour70g, cake flour30g, butter55g, sucrose35g;3、The optimal amount of bitter-buckwheat flour, yeast, sucrose, water of producing minibitter-buckwheat French bread was20%,1%,16%,35%per flour basis. According to100gflour, the best process of mini bitter-buckwheat French bread is bitter-buckwheat flour20g,bread flour80g, yeast1g, water35g;4、The optimal conditions of bitter-buckwheat flour, egg, sucrose and whipping period ofbitter-buckwheat cake was70%,163%,80%per flour basis, and10min of whipping period.According to100g flour, the best process of bitter-buckwheat cake is bitter-buckwheat flour70g, egg163g, sucrose80g, and10min of whipping period; 5、Along with the extension of storage time, the four kinds of food’s index which was inthe standard range changed slightly but sensory quality declined. The9storage formsappeared no abvious difference. Time and temperature influence remarkably on thecomprehensive quality of bitter-buckwheat Saqima, so it as time influence onbitter-buckwheat cookie.6、The best storage form of bitter-buckwheat Saqima and bitter-buckwheat cookie is (lowtemperature, N2,aluminum foil). The form of (low temperature, air, PE) means preferably tomini bitter-buckwheat French bread and (low temperature, deoxidizing agent, polypropylene)is good for bitter-buckwheat cake. During general environment, bitter-buckwheat Saqima withno preservative and antistaling agent perform well in the first4months, so it asbitter-buckwheat cookies in the first6months, mini bitter-buckwheat French bread in the first7days and bitter-buckwheat cake in the first4days.