Study On Buckwheat Chewable Processing Technology

Tartary buckwheat has a high nutritional value. What it contains the protein, fat, cellulose are higher than the ordinary grain. In addition, tartary buckwheat also includes the grain crops extremely rare chlorophyll, flavonoid, selenium and so on. These substance has hypoglycemic function, hypolipidemic function, anti-cancer, soften blood vessel, improving minicirculation etc. Recent years, tartary buckwheat has been the new organic food which is paid more attention to. The leisure health foods has a rapidly development in recent years, however, the majority was the high quantity of heat, nutritional value limited unhealth food. Take tartary buckwheat powder as raw material to product leisure food, not only can enrich the buckwheat product categories, increase sale, moreover can reduce food quantity of heat effectively, and increases its nutritional value and the health care function. The article took tartary buckwheat as foundation raw material, through the single factor experiment, the orthogonal experiment and the response surface methodology studyed the best processing technic of the buckwheat chewable tablet. The result is as follows.In order to obtain the flavonoids extraction fast and massive, the experiment was carried out the single factor analysis in the first place, and determined flavonoids extraction conditions of various factors. The factors included the soaking time, the microwave power, the microwave time, the ethyl alcohol concentration and the solid-to-liquid ratio. Considering the interaction between various factors, formulated the response surface test and the results for further analysis. Through Box-Behnken combination experimental design center, the response surface analysis combined with the actual value ultimately determined the optimum technological conditions of extraction process were as follows: Soaking time 13 min, microwave power 485 W, microwave time 70 s, the ethanol concentration 42%, the solid-to-liquid ratio 1:45.The preparation of buckwheat powder need soak, buckwheat cure and dry. In the process of the various led to the loss of nutrients, the study of powder process designed to reduce the loss of nutrients in buckwheat. By means of soaking time, soaking temperature, curing and drying methods determined the better powder conditions as follows: 20 ℃ for 80 min, steam curing 6 min, microwave power 320 W dry 15 min, screened through mesh size of 80, reserved.In order to make the material had good mobility, pressing-ability and homogeneity, reduce powder in the process, the test took single factor analysis firstly, which influenced the granulation process of main three factors: the drying time, drying temperature and ethanol concentration. On the basis of single factor experiment, determined the three factors and three levels test response surface analysis. By the response surface analysis, the results showed that the size which effect on formation rate of granule in the order: drying temperature > ethanol concentration > drying time, drying temperature to highly significant level. Ultimately, combined with the actual granulation process optimum technological conditions were determined as follows: 56℃drying temperature, drying time 1.0h, ethanol concentration 42%, grain yield reached 93.5%. Optimization of the granulation process conditions can improve the effect of granulation preferable.In order to reduce the chance of bacterial infection, keep conditions of low temperature and shorten processing time. For purpose of getting chewable tablets of good quality, considering the influence of orthogonal experiment on the ratio of moulding, chewiness, hardness and sensory evaluation of chewable tablet, finally, the best technological condition was confirmed as the following : flavonoids crude extracts 25g/100 g pumpkin powder dosage 7.5 g / 100 g, aspartame dosage 0.65 g / 100 g, citric acid dosage 1.3 g / 100 g, CMC dosage 1.0 g / 100 g, β-CD dosage 6.0 g / 100 g.