CN110089674A - A kind of high fine bitter buckwheat cake and preparation method - Google Patents
A kind of high fine bitter buckwheat cake and preparation method Download PDFInfo
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- CN110089674A CN110089674A CN201910434951.2A CN201910434951A CN110089674A CN 110089674 A CN110089674 A CN 110089674A CN 201910434951 A CN201910434951 A CN 201910434951A CN 110089674 A CN110089674 A CN 110089674A
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- bitter buckwheat
- high fine
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
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- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of high fine bitter buckwheat cake and preparation methods.It is made of with the raw material of following weight proportions: 30~40 parts of bitter buckwheat, 8~15 parts of Single Roxburgh Rose Fruit ground-slag, 28~38 parts of xylitol, 0.05~0.2 part of chitosan, 12~20 parts of edible vegetable oil.The present invention is combined by local characteristic grain raw material with garden stuff processing by-product scientific formula, on the one hand the more reasonable nutritional ingredient composition of bitter buckwheat pastry product and flavor quality are provided, the waste of Rosa roxburghii Tratt enterprise by-product is effectively reduced simultaneously, realize higher value application, in particular with two kinds of raw materials and the scientific and reasonable collocation of auxiliary material and processing, it effectively promotes quality and Shelf-life Quality stability, technical application, simple possible, product quality is with the obvious advantage on year-on-year basis.
Description
Technical field
The present invention relates to food processing field, especially a kind of high fine bitter buckwheat cake and preparation method.
Background technique
Bitter buckwheat, as local characteristic coarse cereals, unique nutrition composition and health-care efficacy have been widely recognized, relevant food
It is developed, major part bakes class bitter buckwheat product variety at present and formula is relatively single, and palatability is bad, and quality class is not high,
It is influenced in the attraction competitiveness of consumption market.Such as, wherein more one of representative bitter buckwheat cake, mainly by routine
Starch syrup is equipped with bitter buckwheat and is made, and there is weight flavor and does not protrude, product colour is dark yellow, and palatability mouldability is poor, nutriture value
It is worth not high disadvantage.
Rosa roxburghii Tratt is Guizhou Native advantage characteristic resources, be rich in a variety of nutritive and health protection components, medicine, health food, commonly
Food species utilizes extensively.In Rosa roxburghii Tratt production, the Rosa roxburghii Tratt pomace for accounting for the full fruit 50% of Rosa roxburghii Tratt is Rosa roxburghii Tratt processing Main By product, is
Good dietary fibre materials simultaneously still remain good rosa roxburghii nutrition ingredient, have preferable exploitation edible value, but mesh
It is preceding not yet to realize effective increment comprehensive utilization, it results in waste of resources and enterprise's emission reduction.
Summary of the invention
The object of the present invention is to provide a kind of high fine bitter buckwheat cake and preparation methods.The present invention passes through local characteristic grain
Raw material is combined with garden stuff processing by-product scientific formula, on the one hand provide the more reasonable nutritional ingredient of bitter buckwheat pastry product constitute and
Flavor quality, while the waste of Rosa roxburghii Tratt enterprise by-product is effectively reduced, higher value application is realized, in particular with two kinds of raw materials and auxiliary
Expect scientific and reasonable collocation and processing, effectively promotes quality and Shelf-life Quality stability, technical application, simple possible, product product
Matter is with the obvious advantage on year-on-year basis.
Technical solution of the present invention: a kind of high fine bitter buckwheat cake, it is made of with the raw material of following weight proportions:
High fine bitter buckwheat cake above-mentioned, it is made of with the raw material of following weight proportions:
High fine bitter buckwheat cake above-mentioned, it is made of with the raw material of following weight proportions:
The preparation method of high fine bitter buckwheat cake above-mentioned, carries out in the steps below:
A. bitter buckwheat handles powder processed: after bitter buckwheat is baked, is cooled down, bitter buckwheat xylitol mixed powder is obtained with xylitol co-grinding,
It is spare；
B. prepared by Rosa roxburghii Tratt pomace: after Rosa roxburghii Tratt fresh fruit cutting deseeding, juicing, retain Rosa roxburghii Tratt pomace, it is spare；
C. prepared by pomace powder: Rosa roxburghii Tratt pomace being freezed preservation, needs used time feeding to dry to constant weight, and low-temperature grinding, obtains fruit
Ground-slag；
D. spice cake: bitter buckwheat xylitol mixed powder is mixed with pomace powder, then adds edible vegetable oil and mixes thoroughly, must be mixed
Material；
E. by after the 15~20:1 dissolution by mass percentage of 1% acetic acid and chitosan, mixture is added, stirs and modulates into equal
Even cake body.
In step a described in the preparation method of high fine bitter buckwheat cake above-mentioned, bitter buckwheat is baked, is cooled down, and specially bitter buckwheat is 150
It is cooled down after baking 10~15min at~160 DEG C.
In step a described in the preparation method of high fine bitter buckwheat cake above-mentioned, the mesh number of bitter buckwheat xylitol mixed powder is 60~
70 mesh.
In step c described in the preparation method of high fine bitter buckwheat cake above-mentioned, the temperature that Rosa roxburghii Tratt pomace freezes preservation is -18
~-10 DEG C.
It is dry to constant weight in step c described in the preparation method of high fine bitter buckwheat cake above-mentioned, specially use 55~60 DEG C
Far-infrared ray drying is to constant weight.
In step c described in the preparation method of high fine bitter buckwheat cake above-mentioned, the mesh number of pomace powder is 100~120 mesh.
Experimental example 1: sensory evaluation experiment
1, various former, auxiliary materials are compared by table with 1, is made according to 1 method of the embodiment of the present invention.
Table 1
2, analysis and identification is carried out using human body to by the bitter buckwheat cake of above-mentioned 5 kinds proportion production, that is, utilizes human body face
Feeling, score bitter buckwheat cake indices, specific sensory evaluation reference table is as shown in table 2.By 10 there is professional sense organ to examine
It comments the personnel of ability to give a mark, takes its average value for final score after removing best result and minimum point, appraisal result such as 3 institute of table
Show.
Table 2
Table 3
3. conclusion: as shown in Table 3, the comprehensive score for the bitter buckwheat cake sensory evaluation that the present invention makes at 80 points or more, by
This is it is found that bitter buckwheat cake entirety sense organ of the invention is more excellent, and therefore, market acceptance is good.
Experimental example 2: nutrition content and the measurement of brown stain degree
Experimental group: bitter buckwheat cake prepared by the embodiment of the present invention 1；
Control group: with buckwheat powder: starch syrup: it is to be formulated common bitter buckwheat obtained that the weight ratio of vegetable oil, which is 36: 12: 17,
Cake, wherein starch syrup is made according to a conventional method.The nutriment of content to be determined: Vc, flavones, total dietary fiber；
Vc measuring method: dichloropheno-lindophenol method.
Study of Flavonoids Determination in Soya: counter point.
Total dietary fiber measuring method: fine according to diet in GB5009.88-2014 national food safety standard food
The measuring method of dimension.
Brown stain degree measuring method: ultraviolet spectrophotometry.
Measurement result is referring to table 4.
Table 4
As shown in Table 4, the bitter buckwheat cake of embodiment 1 is significantly improved in organoleptic quality and nutritive index compared with conventional formulation product,
Each index of quality is in significant difference.
Experimental example 3: clump count
Experimental group: bitter buckwheat cake prepared by the embodiment of the present invention 1；
Control group: with buckwheat powder, starch syrup, vegetable oil be single raw material auxiliary material, do not add Rosa roxburghii Tratt pomace, chitosan,
Xylitol is the common bitter buckwheat cake of formula tradition obtained.
Clump count method: GB4789.2-2016 national food safety standard food microbiological examination total plate count
Measuring method.
Clump count result is referring to table 5.
Table 5
As shown in Table 5, clump count is considerably less than control group, therefore experimental group retention cycle to experimental group tempering storage after a week
It is longer than control group.
Compared with prior art, appearance buff of the present invention bakes fragrance with bitter buckwheat and Rosa roxburghii Tratt characteristic flavor on basis, aftertaste is micro-
It is sweet, mouthfeel it is soft or hard it is appropriate, do not stick to one's teeth loosely, and the natural Vc by containing in Rosa roxburghii Tratt pomace plays hyperchromic effect, solves
It has determined the partially dark problem of bitter buckwheat color, has improved the whole sense organ of product；It is wherein also rich in nutritional ingredient abundant, wherein Vc contains
Measure 53.22mg/100g, flavones content 0.38g/100g, total dietary fiber 8.93g/100g, brown stain degree 0.205, tempering storage one
All total plate counts 4.36 × 103CFU/g；And Rosa roxburghii Tratt is not added for single raw material auxiliary material with buckwheat powder, starch syrup, vegetable oil
Pomace, chitosan, xylitol are the common bitter buckwheat cake of formula tradition obtained, and sweet taste weight flavor is flat, and product colour is dark yellow, fits
Mouth property mouldability is poor, and Vc is not detected, flavones content 0.28g/100g, total dietary fiber 2.70g/100g, brown stain degree 0.329.
By comparing it is found that product of the present invention organoleptic quality and nutritive index are significantly improved compared with conventional formulation product, each index of quality is in
Significant difference.
The present invention significantly improves product color and tissue typing stability, while the index of quality and the stability of storage period
Also it is improved.The present invention is when preparing Single Roxburgh Rose Fruit ground-slag, using pomace is first freezed preservation, then the method for low-temperature grinding, compared with
It is traditional do not freeze the directly drying method of pomace for, products obtained therefrom Vc storage rate improves 70.59%, and brown stain degree is reduced
19%.
Rosa roxburghii Tratt bitter buckwheat cake of the invention, compared with being not added with Rosa roxburghii Tratt bitter buckwheat cake made from chitosan, performance is preferable,
The turnover rate comparison of Vc reduces 37.66%, and total plate count comparison reduces 48.23% after tempering storage, and brown stain degree is reduced
39.46%, quality and storage-stable effect have significant difference.
Bitter buckwheat cake of the invention is combined using Rosa roxburghii Tratt bitter buckwheat, to be provided using characteristic resources mutual supplement with each other's advantages comprehensive development and utilization
New effective way, improves color mouthfeel, tissue morphology, nutrient and flavour, keeping quality existing for bitter buckwheat cake through the invention
The problems such as, product integrated quality is improved, while realizing pomace by-product higher value application.
The present invention freezes that the direct far infrared of pomace is drying and low-temperature grinding using Rosa roxburghii Tratt, and drying efficiency and quality can be improved,
Good pomace powder raw material is obtained, while the combination of bitter buckwheat Rosa roxburghii Tratt reduces process to the stable protective effect of Vc using wherein flavones
Loss.Bitter buckwheat after baking flavouring and xylitol co-grinding powder cake processed, Single Roxburgh Rose Fruit ground-slag and buckwheat powder differentiation grain again
Degree design (i.e. pomace powder is 100~120 mesh, and the mesh number of bitter buckwheat xylitol mixed powder is 60~70 mesh), combines chitosan and adds
Add mode design, is being effectively improved cake body tissue taste flavor and mouldability simultaneously, hence it is evident that improves product sensory color and product
Storage property.Therefore, the present invention is obviously improved existing bitter buckwheat cake integrated quality, and comparative advantages are prominent, and technical operation is easy,
It is economical and practical, it is easy to implement to promote.
To sum up, the present invention is combined by local characteristic grain raw material with garden stuff processing by-product scientific formula, is on the one hand mentioned
For the more reasonable nutritional ingredient composition of bitter buckwheat pastry product and flavor quality, while the waste of Rosa roxburghii Tratt enterprise by-product is effectively reduced,
It realizes higher value application, in particular with two kinds of raw materials and the scientific and reasonable collocation of auxiliary material and processing, effectively promotes quality and shelf
Phase quality stability, technical application, simple possible, product quality are with the obvious advantage on year-on-year basis.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.A kind of high fine bitter buckwheat cake, it is made of with the raw material of following weight proportions:
The preparation method of high fine bitter buckwheat cake above-mentioned, carries out in the steps below:
A. bitter buckwheat handles powder processed: after bitter buckwheat is baked, is cooled down, bitter buckwheat xylitol mixed powder is obtained with xylitol co-grinding,
It is spare；
B. prepared by Rosa roxburghii Tratt pomace: Rosa roxburghii Tratt fresh fruit is cleaned, after cutting deseeding, juicing, retains Rosa roxburghii Tratt pomace, it is spare；
C. prepared by pomace powder: Rosa roxburghii Tratt pomace being freezed preservation, needs used time feeding to dry to constant weight, and low-temperature grinding, obtains fruit
Ground-slag；Specifically, it is crushed using Lowtemperaturepulverizer (water-cooled) and pomace powder is made；
D. spice cake: bitter buckwheat xylitol mixed powder is mixed with pomace powder, then adds edible vegetable oil and mixes thoroughly, must be mixed
Material；
E. by after the 15~20:1 dissolution by mass percentage of 1% acetic acid and chitosan, mixture is added, stirs and modulates into equal
Even cake body.
F. shaping packaging: cake body being transferred in the finished product die got ready, compaction moulding, depanning, complex pocket packaging to get
To high fine bitter buckwheat cake.
Specifically, in aforementioned step a, bitter buckwheat is baked, is cooled down, specially bitter buckwheat bake 10 at 150~155 DEG C~
It is cooling after 15min.
Specifically, in aforementioned step a, the mesh number of bitter buckwheat xylitol mixed powder is 60~70 mesh.
Specifically, in aforementioned step c, the temperature that Rosa roxburghii Tratt pomace freezes preservation is about -18~-10 DEG C.
Specifically, dry to constant weight in aforementioned step c, specially using 55~60 DEG C of far-infrared ray dryings to constant weight.
Specifically, in aforementioned step c, the mesh number of pomace powder is 100~120 mesh.
Embodiment 2.A kind of high fine bitter buckwheat cake, it is made of with the raw material of following weight proportions:
The preparation method is the same as that of Example 1 for the fine bitter buckwheat cake of above-mentioned height.
Embodiment 3.A kind of high fine bitter buckwheat cake, it is made of with the raw material of following weight proportions:
The preparation method is the same as that of Example 1 for the fine bitter buckwheat cake of above-mentioned height.
Claims (9)
1. a kind of high fine bitter buckwheat cake, which is characterized in that it is made of with the raw material of following weight proportions:
2. high fine bitter buckwheat cake according to claim 1, which is characterized in that it is made of with the raw material of following weight proportions:
3. high fine bitter buckwheat cake according to claim 2, which is characterized in that it is made of with the raw material of following weight proportions:
4. a kind of preparation method of high fine bitter buckwheat cake as described in any one of claims 1-3, which is characterized in that in the steps below
It carries out:
A. bitter buckwheat handles powder processed: after bitter buckwheat is baked, is cooled down, bitter buckwheat xylitol mixed powder is obtained with xylitol co-grinding, it is spare；
B. prepared by Rosa roxburghii Tratt pomace: after Rosa roxburghii Tratt fresh fruit cutting deseeding, juicing, retain Rosa roxburghii Tratt pomace, it is spare；
C. prepared by pomace powder: Rosa roxburghii Tratt pomace being freezed preservation, needs used time feeding to dry to constant weight, and low-temperature grinding, obtains pomace powder；
D. spice cake: bitter buckwheat xylitol mixed powder is mixed with pomace powder, then adds edible vegetable oil and mixes thoroughly, obtains mixture；
E. by after the 15~20:1 dissolution by mass percentage of 1% acetic acid and chitosan, mixture is added, stirs and modulates into uniform cake
Body.
5. the preparation method of high fine bitter buckwheat cake according to claim 4, which is characterized in that in step a, bitter buckwheat bakes, is cold
But, specially bitter buckwheat bakes cooling after 10~15min at 150~160 DEG C.
6. the preparation method of high fine bitter buckwheat cake according to claim 4, which is characterized in that in step a, bitter buckwheat xylitol is mixed
The mesh number for closing powder is 60~70 mesh.
7. the preparation method of high fine bitter buckwheat cake according to claim 4, which is characterized in that in step c, Rosa roxburghii Tratt pomace is freezed
The temperature of preservation is -18~-10 DEG C.
8. the preparation method of high fine bitter buckwheat cake according to claim 4, which is characterized in that in step c, drying to constant weight,
Specially using 55~60 DEG C of far-infrared ray dryings to constant weight.
9. the preparation method of high fine bitter buckwheat cake according to claim 4, which is characterized in that in step c, the mesh number of pomace powder
For 100~120 mesh.
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