CN108739933A - A kind of Tartary buckwheat cake and preparation method thereof - Google Patents
A kind of Tartary buckwheat cake and preparation method thereof Download PDFInfo
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- CN108739933A CN108739933A CN201810947342.2A CN201810947342A CN108739933A CN 108739933 A CN108739933 A CN 108739933A CN 201810947342 A CN201810947342 A CN 201810947342A CN 108739933 A CN108739933 A CN 108739933A
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- tartary buckwheat
- batch mixing
- powder
- fermented glutinour
- glutinour rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of Tartary buckwheat cakes and preparation method thereof, belong to food processing technology field.Its by duck wheat fine grinding powder, flour, white sugar, milk powder, sodium bicarbonate, egg, vegetable oil, sesame, honey, fermented glutinour rice by be beaten, make old ferment, batch mixing, baking and etc. be made.Present component and technique are unique, after being beaten using fermented glutinour rice with the old ferment of duck wheat fine grinding powder ferment making, the Tartary buckwheat cake produced is full of nutrition, aromatic flavour, it is soft it is glutinous it is fragrant and sweet, elastic and toughness is high, degree of adhesion is good, is not easy spallation, mouthfeel is moist sliding fragrant, and quality and mouthfeel are stablized, and eats rear sweetness, enjoys endless aftertastes, obtain public favorable comment and favor, it is not soft enough to overcome Tartary buckwheat cake in the prior art, is easy spallation, the deficiencies of mouthfeel is more dry and astringent.Operational sequence of the present invention is simply easily controlled, large-scale production can be achieved, and Tartary buckwheat cake occupation rate in the market can be greatly improved.
Description
Technical field
The present invention relates to a kind of Tartary buckwheat cakes and preparation method thereof, belong to food processing technology field.
Background technology
Bitter buckwheat, i.e. duck wheat, the lot of trace containing abundant amino acid, vitamin, dietary fiber and needed by human body
Element has remarkable healthy nutritive value and outstanding dietotherapy effect.It is equal with " fleece-flower root, rheum officinale " familiar to people
Belong to polygonaceae, is typical the embodying of China's integration of drinking and medicinal herbs culture.According to《Compendium of Materia Medica》It records：Bitter buckwheat bitter, it is cold, it can real intestines
Stomach, benefiting energy continue spirit, and it is dirty to refine the five internal organs slag for sharp knowledge.?《Qianjin Yao Fang》,《Dictionary of medicinal plant》And to hardship in pertinent literature
Buckwheat is all on the books：It can calm the nerves, lively atmosphere blood, the wide intestines of sending down abnormally ascending, the swollen wind pain of heat-clearing, productization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, puts down
Asthma, anti-inflammatory, antiallergy, cardiac stimulant, weight-reducing, beauty and other effects.Current clinical medicine observation shows that bitter buckwheat has blood pressure lowering, drop blood
Sugar, reducing blood lipid, enhance human immunity, treat stomach disease, removing dampness and detoxicating, control the effect of ephritis, to diabetes, hypertension, hyperglycemia,
Hyperlipidemia, coronary heart disease, apoplexy, patients with gastric disease have auxiliary therapeutic action.Bitter buckwheat has both " health, health care, dietotherapy " triple function,
It is ideal health food suitable for people of all ages.
Currently, the edible way of buckwheat mainly does buckwheat tea, buckwheat noodles, buckwheat bean jelly etc..Bitter buckwheat is fabricated to cake, is taken
Band and edible very convenient, is of great significance to the edible range and edible way of widening buckwheat.Application publication number is CN
The patent document of 105265526 A discloses a kind of Tartary buckwheat cake and its production method, the patent document with egg, white sugar, turn
Change what the raw materials such as syrup, soya-bean oil, Self- raising flour, tartary buckwheat noodle, baking powder, D-sorbite, dehydroactic acid sodium and potassium sorbate made
Cake has the function of prevention of cardiovascular disease, reducing blood lipid, blood pressure lowering, hypoglycemic, toxin expelling whitening, prevents freckle and senile plaque,
It is suitable for children, gravid woman, hypertension, hyperglycemia, hyperlipidemia, diabetic, habitual constipation person, gastritis and gastric ulcer
The personage of medical history is edible, belongs to a kind of food of the health of integration of drinking and medicinal herbs.
Application publication number is that the patent of invention of 106550970 A of CN discloses a kind of Tartary buckwheat cake, by egg white, coconut palm
Oil, baking powder, salt, shredded coconut meat, cashew nut, buckwheat powder, xylitol, leaf of Radix Et Rhizoma Fagopyri Tatarici powder, konjaku flour, dove tree fruit powder and water are made, powder, wood
Sugar alcohol, leaf of Radix Et Rhizoma Fagopyri Tatarici powder, black mole taro powder, dove tree fruit powder and water；It mainly uses the buckwheat powder that Sichuan Daling Shan Mountain is produced, and is very suitable for three
High personage is edible；Leaf of Radix Et Rhizoma Fagopyri Tatarici, konjaku flour and dove tree fruit powder are added in cake, can not only improve the nutritive value and food of food
Therapeutic effect, and can effectively mitigate the greasy feeling that cashew nut and cocounut oil are brought, by cashew nut before use, being put into perilla leaf, lotus leaf
It is impregnated in the aqueous solution of paper mulberry milk, can not only cashew nut be made to absorb water, it is easier to it processes, and after immersion, it is follow-up manufactured
Note core Antimicrobial preservative effect it is good, it is ensured that be added without appoint artificial preservative under conditions of, the shelf-life reaches 6 months or more,
Cashew nut has both the faint scent of lotus leaf after impregnating simultaneously.
Due to waxy relatively low, the sticky poor deficiency plus existing manufacture craft of bitter buckwheat, the Tartary buckwheat cake produced is inadequate
It is soft, it is easy spallation, mouthfeel is more dry and astringent, unstable quality, and operational sequence is cumbersome, cannot achieve large-scale production, leads to it
Occupation rate is relatively low in the market.
Invention content
In order to overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of full of nutrition, thick flavors
It is strongly fragrant, soft it is glutinous it is fragrant and sweet, elastic and toughness is high, degree of adhesion is good, is not easy spallation, mouthfeel is moistened sliding fragrant, and quality and mouthfeel are stablized, and eat rear sweet
Sweet tea, the Tartary buckwheat cake enjoyed endless aftertastes.
Another object of the present invention is to provide the production method of Tartary buckwheat cake of the present invention, this method operational sequences
It is simple easily to control, large-scale production can be achieved, Tartary buckwheat cake occupation rate in the market can be greatly improved.
To achieve the goals above, the present invention uses following technical scheme：A kind of Tartary buckwheat cake, by following raw materials according food materials system
It is standby to form：2~3kg of duck wheat fine grinding powder, 1~2kg of flour, 1~2kg of white sugar, 200~400g of milk powder, 18~25g of sodium bicarbonate, egg
115~125,1.8~2.5kg of vegetable oil, 180~250g of sesame, 40~60g of honey, 1.5~2.5kg of fermented glutinour rice.
In above-mentioned technical proposal, preferably duck wheat fine grinding powder 2.5kg, flour 1.5kg, white sugar 1.5kg, milk powder 300g, sodium bicarbonate
22g, 120, egg, vegetable oil 2kg, sesame 200g, honey 50g, fermented glutinour rice 2kg.
A method of making Tartary buckwheat cake of the present invention, which is characterized in that include the following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 0.8~1.2kg duck wheat fine grinding powders, are sealed by fermentation 2~5
It, when 1 times or so of its volume expansion, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and white sugar, milk powder, honey and sodium bicarbonate is added and stirs 2~5min
Afterwards, remaining buckwheat powder, flour and suitable water is then added and stirs 1~5min, being eventually adding 1~3min of vegetable oil stirring must mix
Material；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, face fire 228~235
DEG C, 168~173 DEG C of the fire in a stove before fuel is added is baked 28~35min, comes out of the stove, cooling up to Tartary buckwheat cake.
The method of above-mentioned making Tartary buckwheat cake of the present invention, preferably：Include the following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 1kg duck wheat fine grinding powders, is sealed by fermentation 3 days, waits for its volume
Expansion 1 times or so, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and be added white sugar, milk powder, honey and sodium bicarbonate stirring 3min after,
Then remaining buckwheat powder, flour and suitable water is added and stirs 2min, is eventually adding vegetable oil stirring 1min and obtains batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 230 DEG C of face fire, the fire in a stove before fuel is added
170 DEG C, it is baked 30min, is come out of the stove, it is cooling up to Tartary buckwheat cake.
Compared with prior art, the present invention is by adopting the above-described technical solution, have the advantages that：
Present component and technique are unique, after being beaten using fermented glutinour rice with the old ferment of duck wheat fine grinding powder ferment making, with traditional hair
Ferment technique is compared, and is unique in that and is reconciled without alkali, but its is soft slightly sour, and the Tartary buckwheat cake produced is sour-sweet can
Mouth, full of nutrition, aromatic flavour, it is soft it is glutinous it is fragrant and sweet, elastic and toughness is high, degree of adhesion is good, is not easy spallation, mouthfeel moistens sliding fragrant, matter
Amount and mouthfeel are stablized, and eat rear sweetness, enjoy endless aftertastes, obtain public favorable comment and favor, overcome Tartary buckwheat cake in the prior art
It is not soft enough, it is easy spallation, the deficiencies of mouthfeel is more dry and astringent.Operational sequence of the present invention is simply easily controlled, extensive life can be achieved
Production, can greatly improve Tartary buckwheat cake occupation rate in the market.
Specific implementation mode
With reference to specific embodiment, the present invention is further illustrated：
Embodiment 1
A kind of Tartary buckwheat cake is prepared by following raw materials according food materials：Duck wheat fine grinding powder 2kg, flour 2kg, white sugar 1kg, milk powder
400g, sodium bicarbonate 18g, 115, egg, vegetable oil 2.5kg, sesame 180g, honey 60g, fermented glutinour rice 1.5kg；Its production method packet
Include following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 0.8kg duck wheat fine grinding powders, is sealed by fermentation 2 days, waits for its body
Product expansion 1 times or so, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and be added white sugar, milk powder, honey and sodium bicarbonate stirring 5min after,
Then remaining buckwheat powder, flour and suitable water is added and stirs 1min, is eventually adding vegetable oil stirring 3min and obtains batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 228 DEG C of face fire, the fire in a stove before fuel is added
168 DEG C, it is baked 35min, is come out of the stove, it is cooling up to Tartary buckwheat cake.
Embodiment 2
A kind of Tartary buckwheat cake is prepared by following raw materials according food materials：Duck wheat fine grinding powder 2.5kg, flour 1.5kg, white sugar
1.5kg, milk powder 300g, sodium bicarbonate 22g, 120, egg, vegetable oil 2kg, sesame 200g, honey 50g, fermented glutinour rice 2kg；It makes
Method includes the following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 1kg duck wheat fine grinding powders, is sealed by fermentation 3 days, waits for its volume
Expansion 1 times or so, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and be added white sugar, milk powder, honey and sodium bicarbonate stirring 3min after,
Then remaining buckwheat powder, flour and suitable water is added and stirs 2min, is eventually adding vegetable oil stirring 1min and obtains batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 230 DEG C of face fire, the fire in a stove before fuel is added
170 DEG C, it is baked 30min, is come out of the stove, it is cooling up to Tartary buckwheat cake.
Embodiment 3
A kind of Tartary buckwheat cake is prepared by following raw materials according food materials：Duck wheat fine grinding powder 3kg, flour 1kg, white sugar 2kg, milk powder
200g, sodium bicarbonate 25g, 125, egg, vegetable oil 1.8kg, sesame 250g, honey 40g, fermented glutinour rice 2.5kg；Its production method, packet
Include following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 1.2kg duck wheat fine grinding powders, is sealed by fermentation 5 days, waits for its body
Product expansion 1 times or so, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and 2min points of white sugar, milk powder, honey and sodium bicarbonate stirring is added
Then Zhong Hou is added remaining buckwheat powder, flour and suitable water and stirs 5min, be eventually adding vegetable oil stirring 1min and obtain batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 235 DEG C of face fire, the fire in a stove before fuel is added
173 DEG C, it is baked 28min, is come out of the stove, it is cooling up to Tartary buckwheat cake.
Claims (4)
1. a kind of Tartary buckwheat cake, which is characterized in that be prepared by following raw materials according food materials：2~3kg of duck wheat fine grinding powder, flour 1~
2kg, 1~2kg of white sugar, 200~400g of milk powder, 18~25g of sodium bicarbonate, 115~125, egg, 1.8~2.5kg of vegetable oil, sesame
180~250g of fiber crops, 40~60g of honey, 1.5~2.5kg of fermented glutinour rice.
2. buckwheat biscuit as described in claim 1, which is characterized in that be prepared by following raw materials according food materials：Duck wheat fine grinding powder
2.5kg, flour 1.5kg, white sugar 1.5kg, milk powder 300g, sodium bicarbonate 22g, 120, egg, vegetable oil 2kg, sesame 200g, bee
Sweet 50g, fermented glutinour rice 2kg.
3. a kind of method making Tartary buckwheat cake as claimed in claim 1 or 2, which is characterized in that include the following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 0.8~1.2kg duck wheat fine grinding powders, is sealed by fermentation 2~5 days, waits for
1 times or so of its volume expansion, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and white sugar is added, after milk powder, honey and sodium bicarbonate stir 2~5min,
Then remaining buckwheat powder, flour and suitable water is added and stirs 1~5min, is eventually adding 1~3min of vegetable oil stirring and obtains batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 228~235 DEG C of face fire, bottom
168~173 DEG C of fire is baked 28~35min, comes out of the stove, cooling up to Tartary buckwheat cake.
4. the method for making Tartary buckwheat cake as claimed in claim 1 or 2 as claimed in claim 3, which is characterized in that including
Following steps：
(1) it is beaten：Fermented glutinour rice is made into slurries with beater, it is spare；
(2) old ferment is made：Spare fermented glutinour rice slurries are stirred evenly with 1kg duck wheat fine grinding powders, is sealed by fermentation 3 days, waits for its volume expansion 1
Times or so, surface at it is cellular when, stop fermentation；
(3) batch mixing：Egg decladding is poured into old ferment, and be added white sugar, milk powder, honey and sodium bicarbonate stirring 3min after, then
Remaining buckwheat powder, flour and suitable water is added and stirs 2min, is eventually adding vegetable oil stirring 1min and obtains batch mixing；
(4) it bakes：Batch mixing is poured into baking tray, sesame is sprinkled on batch mixing surface, is put into oven, 230 DEG C of face fire, the fire in a stove before fuel is added 170
DEG C, it is baked 30min, is come out of the stove, it is cooling up to Tartary buckwheat cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810947342.2A CN108739933A (en) | 2018-08-20 | 2018-08-20 | A kind of Tartary buckwheat cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810947342.2A CN108739933A (en) | 2018-08-20 | 2018-08-20 | A kind of Tartary buckwheat cake and preparation method thereof |
Publications (1)
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| CN108739933A true CN108739933A (en) | 2018-11-06 |
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|---|---|---|---|
| CN201810947342.2A Pending CN108739933A (en) | 2018-08-20 | 2018-08-20 | A kind of Tartary buckwheat cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845964A (en) * | 2019-03-15 | 2019-06-07 | 贵州工程应用技术学院 | A kind of processing method of health care hardship wheat cake |
| CN110623044A (en) * | 2019-09-27 | 2019-12-31 | 大连民族大学 | Low-sugar high-dietary-fiber health cake |
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| JP2007135453A (en) * | 2005-11-17 | 2007-06-07 | Seikatsu Kyodo Kumiai Coop Kobe | Breads using tartary buckwheat flour and method for producing the same |
| CN102160618A (en) * | 2010-12-29 | 2011-08-24 | 成都大学 | Buckwheat rice glutinous rice wine |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
| CN106550970A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Tartary buckwheat cake |
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2018
- 2018-08-20 CN CN201810947342.2A patent/CN108739933A/en active Pending
Patent Citations (4)
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| JP2007135453A (en) * | 2005-11-17 | 2007-06-07 | Seikatsu Kyodo Kumiai Coop Kobe | Breads using tartary buckwheat flour and method for producing the same |
| CN102160618A (en) * | 2010-12-29 | 2011-08-24 | 成都大学 | Buckwheat rice glutinous rice wine |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845964A (en) * | 2019-03-15 | 2019-06-07 | 贵州工程应用技术学院 | A kind of processing method of health care hardship wheat cake |
| CN110623044A (en) * | 2019-09-27 | 2019-12-31 | 大连民族大学 | Low-sugar high-dietary-fiber health cake |
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