Study On The Recipe And Processing Technique Of Nutrition Type Of Buckwheat Puffed Food

Buckwheat is a medical edible food with high medical, health and nutritional values.However, the species of buckwheat products is very limited in the market, most of these are buckwheat flour and rice primary products, the only processing products - buckwheat noodles can not satisfy consumer demand. In order to develop the deep processing products of buckwheat, using buckwheat flour as the material, the snack puffed foods was developed.This new tape of snack puffed foods with high nutrition and multifunctional can provide a new way for the processing and utilization of buckwheat.The formula of buckwheat puffed foods and the processing technology parameters of twin-screw extruder were omnibearing studied. And the study analysed and discussed the nutritional components and extrusion processability of buckwheat flour produced by different factory in huhhot.Main results are as following:(1) Through comparative study of the nutritional components and extrusion processability of buckwheat flour produced by different factory, the study obtained that the best flour was HE CHUAN buckwheat flour on the processing of buckwheat puffed foods.(2) The best formula of buckwheat puffed foods was that, orange juice accounted for 8%, xylitol accounted for 6%, and vegetable oil accounted for 3%.(3) The best technological parameters of buckwheat extrudate for twin-screw extruder could be described as: barrel temperature was 170℃, feeding rate was 80g/min, and screw speed was 319.6rpm.