Process for continuously preparing protein, flavone, syrup and dietary fiber from tartary buckwheat

The invention provides a process for continuously preparing protein, flavone, syrup and dietary fiber from tartary buckwheat. The process comprises the following steps that S1, soaking and germinationtreatment is performed after the tartary buckwheat is cleaned and impurities are removed; S2, after...

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Bibliographische Detailangaben
Hauptverfasser:	YUAN JIAN, DENG YAN, LIN YONGCHI, ZHU CHANGYONG, LIU YOUQUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOUNDS OF UNKNOWN CONSTITUTION ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention provides a process for continuously preparing protein, flavone, syrup and dietary fiber from tartary buckwheat. The process comprises the following steps that S1, soaking and germinationtreatment is performed after the tartary buckwheat is cleaned and impurities are removed; S2, after the treated tartary buckwheat undergoes vacuum negative-pressure freezing-hot air combined drying,hulling is performed to obtain tartary buckwheat hulls and tartary buckwheat kernels and husks; S3, after water or ethanol is added to perform extraction on the buckwheat kernels and husks, filteringis performed to obtain extracted fluid and extracted residues; S4, ammonium sulfate fractional salt precipitation treatment is performed on the extracted fluid to obtain a supernate and the tartary buckwheat protein, and the supernate is concentrated to obtain the tartary buckwheat flavone; and S5, after the extracted residues undergo gelatinization, liquefaction and saccharification treatment, filtering is performed to obt