CN113575644A - Tartary buckwheat biscuit and preparation method thereof - Google Patents
Tartary buckwheat biscuit and preparation method thereof Download PDFInfo
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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
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- 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
- A21D2/14—Organic oxygen compounds
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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
- 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
- A21D2/14—Organic oxygen compounds
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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
- 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
- A21D2/34—Animal material
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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
- 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
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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
- A21D8/00—Methods for preparing or baking dough
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Abstract
The invention discloses a tartary buckwheat biscuit and a preparation method thereof, and belongs to the technical field of food processing. The tartary buckwheat biscuit comprises the following components in parts by weight: tartary buckwheat flour, wheat flour, yolk liquid, butter, sugar water, salt, baking soda and a compound leavening agent. The preparation method of the tartary buckwheat biscuit comprises the following steps: mixing sugar water, salt, baking soda and a composite leavening agent to obtain a first mixture; beating egg yolk liquid and butter, adding the first mixture, stirring to obtain a second mixture, and heating; stirring the tartary buckwheat powder, the wheat flour and the second mixture to form dough, and then preparing a cake blank; and placing the cake blank into an oven, setting the temperature of upper fire at 130-. The tartary buckwheat biscuit is crisp in taste, is not bitter, and has high content of flavone and phenol.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a tartary buckwheat biscuit and a preparation method thereof.
Background
The biscuit is a popular leisure convenient food, has the advantages of various types, convenience in eating, long storage period, rich mouthfeel and the like, and has the defects of high calorie and low nutrition. The improvement of low-calorie and high-nutrition formula and the optimization of the process of the biscuit are necessary measures which are in line with the current food consumption concept. Based on the requirements, healthy and delicious low-fat coarse cereal biscuits are paid extensive attention.
The tartary buckwheat has definite effects of reducing blood fat, blood pressure and blood sugar and enhancing the immunity of the organism. The tartary buckwheat whole powder is rich in protein, dietary fiber and active substances (phenols and flavonoids), and when the tartary buckwheat whole powder is applied to the preparation of biscuits, not only can the nutritional functional components of the products be improved, but also the organoleptic properties of the products such as the taste and the flavor can be improved. The buckwheat crisp biscuits produced by using the buckwheat as the raw material have certain consumption market.
The tartary buckwheat powder has rich nutrition and health care significance, but has bitter taste, phenol and flavone are easily lost in the process of preparing biscuits, and the defects limit the development of tartary buckwheat biscuits.
Disclosure of Invention
The invention aims to overcome the technical defects, provides the tartary buckwheat biscuit and the preparation method thereof, and solves the technical problems that the tartary buckwheat biscuit is bitter in taste and low in flavone and phenol content in the prior art.
Reasonable process flow and powder proportion are designed so that the tartary buckwheat biscuit has good color, aroma and taste and can retain phenol and flavone in tartary buckwheat to the maximum extent.
In order to achieve the technical purpose, the technical scheme of the invention provides a tartary buckwheat biscuit and a preparation method thereof.
The invention provides a tartary buckwheat biscuit which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 10-30 parts of tartary buckwheat powder, 70-90 parts of wheat flour, 15-20 parts of egg yolk liquid, 30-35 parts of butter, 40-50 parts of sugar water, 0.3-0.5 part of table salt, 0.5-1 part of baking soda and 0.2-0.4 part of composite leavening agent.
Further, the composition comprises the following components in parts by weight: 20 parts of tartary buckwheat powder, 80 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent.
Further, the wheat flour is low gluten wheat flour.
Further, the sugar water comprises 30-35 parts of sugar and 10-15 parts of water.
In addition, the invention also provides a preparation method of the tartary buckwheat biscuit, which comprises the following steps:
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain a second mixture, and heating the second mixture to 50-60 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture with the temperature of 50-60 ℃, and stirring to form dough;
s4, standing the dough, and then making into a cake blank;
s5, placing the biscuit in an oven, setting the temperature of an upper fire at 130-.
Further, in step S3, stirring is performed for 3-5min to form dough.
Further, in step S4, the dough is left to stand for 20-30 minutes.
Further, in step S4, the thickness of the cake blank is 3-4 mm.
Further, in step S4, the diameter of the cake blank is 5-6 cm.
Further, before step S3, the method further comprises sieving the tartary buckwheat flour and the wheat flour through a 100-110-mesh sieve.
Compared with the prior art, the invention has the beneficial effects that: the tartary buckwheat biscuit provided by the invention is crispy in taste, has tartary buckwheat fragrance, is not bitter, and contains higher phenols and flavones under the matching of the raw material proportions.
Mixing egg yolk liquid and butter to develop tartary buckwheat biscuits which are favorable for forming crisp mouthfeel, then mixing the egg yolk liquid and the butter to obtain a second mixture, heating the second mixture to 50-60 ℃, adding the mixture into the mixture of tartary buckwheat powder and wheat flour, wherein the temperature is higher than the normal temperature, the tartary buckwheat powder and the wheat flour in the dough can further prevent the tartary buckwheat powder and the wheat flour from forming gluten and can promote the mutual permeation of all components, then standing the dough for 20-30 minutes to be favorable for the mutual permeation and diffusion of all the components, then baking the dough in an oven, firstly, carrying out low-temperature baking and then carrying out high-temperature baking at a set temperature, wherein the temperature of a lower fire is always higher than the temperature of an upper fire, the low-temperature baking at the beginning is favorable for reducing the volatilization speed of water, and is favorable for converting free flavone in a biscuit into bound-state flavone, and then carrying out high-temperature treatment in a short time to ensure that the taste of the biscuits is fragrant, meanwhile, the volatilization of flavone and phenol can be reduced by high-temperature treatment in a short time, the volatilization of flavone and phenol can be further reduced by low-temperature treatment, the biscuit can be baked, in addition, the lower fire temperature is always higher than the upper fire temperature, so that moisture and gas can be volatilized from bottom to top to form fluffy biscuits, and finally, the tartary buckwheat biscuit which is crisp in taste, is not bitter and has high flavone and phenol contents is obtained.
Drawings
Figure 1 is a biscuit of example 1 of the invention before baking.
Fig. 2 shows the buckwheat cookie baked in example 1 of the present invention.
FIG. 3 is a graph showing surface hardness, maximum hardness and average hardness of tartary buckwheat cookies baked in examples 1 to 3 of the present invention and comparative examples 1 to 4.
FIG. 4 is a graph showing the brittleness peak, the crunchiness peak and the crunchiness peak of the tartary buckwheat cookies produced in examples 1 to 3 and comparative examples 1 to 4 of the present invention.
Detailed Description
The specific embodiment provides a tartary buckwheat biscuit which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 10-30 parts of tartary buckwheat powder, 70-90 parts of wheat flour, 15-20 parts of egg yolk liquid, 30-35 parts of butter, 40-50 parts of sugar water, 0.3-0.5 part of table salt, 0.5-1 part of baking soda and 0.2-0.4 part of composite leavening agent.
In some preferred embodiments, the raw materials comprise, by weight: 20 parts of tartary buckwheat powder, 80 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent.
In the specific embodiment, the sugar water comprises 30-35 parts of sugar and 10-15 parts of water, the sugar water is obtained by mixing sugar and water, and the sugar is further white sugar powder; the wheat flour is low gluten wheat flour. Further, the variety of the low gluten wheat flour is preferably No. 10 long wheat.
The specific embodiment also comprises a preparation method of the tartary buckwheat biscuit, which comprises the following steps:
s0, sieving the tartary buckwheat powder and the wheat flour by a 100-mesh and 110-mesh sieve;
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain a second mixture, and heating the second mixture to 50-60 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture with the temperature of 50-60 ℃, and stirring for 3-5min to form dough;
s4, standing the dough for 20-30 minutes, and then preparing a cake blank with the thickness of 3-4mm and the diameter of 5-6cm by using a mould;
s5, placing the biscuit in an oven, setting the temperature of an upper fire at 130-.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the following examples, the wheat flour was No. 10 barley. The buckwheat flour and wheat flour in the following examples were milled by means of a Buhler (Buhler) mill model MLU-202.
Example 1
The embodiment provides a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 20 parts of tartary buckwheat powder, 80 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 30 parts of white sugar and 10 parts of water.
The tartary buckwheat biscuit provided by the embodiment is prepared by the following steps:
s0, screening the tartary buckwheat flour and the wheat flour by a 100-mesh screen;
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain the second mixture, and heating the second mixture to 55 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture at 55 ℃, and stirring for 3min to form dough;
s4, standing the dough for 20 minutes, and then preparing a cake blank with the thickness of 3mm and the diameter of 5cm by using a mould;
s5, putting the cake blank into an oven, setting the upper fire at 140 ℃ and the lower fire at 160 ℃ for baking for 5min, setting the upper fire at 190 ℃ and the lower fire at 210 ℃ for baking for 2min, setting the upper fire at 150 ℃ and the lower fire at 170 ℃ for baking for 8min to obtain the tartary buckwheat biscuit.
As can be seen from figures 1 and 2, the baked tartary buckwheat biscuit is expanded and becomes larger obviously, and the baked tartary buckwheat biscuit is well formed.
Example 2
The embodiment provides a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 10 parts of tartary buckwheat powder, 90 parts of wheat flour, 20 parts of yolk liquid, 30 parts of butter, 45 parts of sugar water, 0.4 part of salt, 0.8 part of baking soda and 0.3 part of composite leavening agent. Further, the sugar water comprises 35 parts of white sugar and 10 parts of water.
The tartary buckwheat biscuit provided by the embodiment is prepared by the following steps:
s0, screening the tartary buckwheat flour and the wheat flour through a 110-mesh screen;
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain the second mixture, and heating the second mixture to 50 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture at 50 ℃, and stirring for 5min to form dough;
s4, standing the dough for 30 minutes, and then preparing a cake blank with the thickness of 4mm and the diameter of 5cm by using a mould;
s5, putting the cake blank into an oven, setting the upper fire at 150 ℃ and the lower fire at 170 ℃ for baking for 4min, setting the upper fire at 180 ℃ and the lower fire at 200 ℃ for baking for 3min, setting the upper fire at 160 ℃ and the lower fire at 180 ℃ for baking for 5min to obtain the tartary buckwheat biscuit.
Example 3
The embodiment provides a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 30 parts of tartary buckwheat powder, 70 parts of wheat flour, 16 parts of yolk liquid, 33 parts of butter, 46 parts of sugar water, 0.4 part of salt, 0.6 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 35 parts of white sugar and 11 parts of water.
The tartary buckwheat biscuit provided by the embodiment is prepared by the following steps:
s0, screening the tartary buckwheat flour and the wheat flour by a 100-mesh screen;
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain the second mixture, and heating the second mixture to 50 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture at 50 ℃, and stirring for 4min to form dough;
s4, standing the dough for 20 minutes, and then preparing a cake blank with the thickness of 3mm and the diameter of 5cm by using a mould;
s5, putting the cake blank into an oven, setting the upper fire at 135 ℃, setting the lower fire at 160 ℃, baking for 5min, setting the upper fire at 190 ℃, setting the lower fire at 200 ℃, baking for 3min, setting the upper fire at 160 ℃, and baking for 10min at 170 ℃ to obtain the tartary buckwheat biscuit.
Example 4
The embodiment provides a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 18 parts of tartary buckwheat powder, 82 parts of wheat flour, 18 parts of yolk liquid, 32 parts of butter, 48 parts of sugar water, 0.5 part of table salt, 1 part of baking soda and 0.4 part of composite leavening agent. Further, the sugar water comprises 33 parts of white sugar and 15 parts of water.
The tartary buckwheat biscuit provided by the embodiment is prepared by the following steps:
s0, screening the tartary buckwheat flour and the wheat flour by a 100-mesh screen;
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain the second mixture, and heating the second mixture to 60 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture at 60 ℃, and stirring for 3min to form dough;
s4, standing the dough for 25 minutes, and then preparing a cake blank with the thickness of 3mm and the diameter of 6cm by using a mould;
s5, putting the cake blank into an oven, setting the upper fire at 130 ℃ and the lower fire at 165 ℃ for baking for 5min, setting the upper fire at 185 ℃ and the lower fire at 205 ℃ for baking for 2min, setting the upper fire at 155 ℃ and the lower fire at 175 ℃ for baking for 10min to obtain the tartary buckwheat biscuit.
Comparative example 1
This comparative example differs from example 1 in that: the raw materials have different proportions and the preparation process conditions are the same.
Specifically, the tartary buckwheat biscuit is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 100 parts of wheat flour, 15 parts of egg yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 30 parts of white sugar and 10 parts of water.
Comparative example 2
This comparative example differs from example 1 in that: the raw materials have different proportions and the preparation process conditions are the same.
Specifically, the tartary buckwheat biscuit is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 40 parts of tartary buckwheat powder, 60 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 30 parts of white sugar and 10 parts of water.
Comparative example 3
This comparative example differs from example 1 in that: the raw materials have different proportions and the preparation process conditions are the same.
Specifically, the tartary buckwheat biscuit is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 50 parts of tartary buckwheat powder, 50 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of table salt, 0.5 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 30 parts of white sugar and 10 parts of water.
Comparative example 4
This comparative example differs from example 1 in that: the raw materials have different proportions and the preparation process conditions are the same.
Specifically, the tartary buckwheat biscuit is prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 100 parts of tartary buckwheat powder, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent. Further, the sugar water comprises 30 parts of white sugar and 10 parts of water.
Comparative example 5
This comparative example differs from example 1 only in the preparation method, specifically step S5 of the preparation method, and in this comparative example, step S5 is specifically as follows:
and putting the cake blank into an oven, setting the upper fire at 200 ℃, and the lower fire at 200 ℃ for baking for 18min to obtain the tartary buckwheat biscuit.
The performance of the dough of each example and comparative example was evaluated, and the results are shown in table 1.
TABLE 1 dough properties of the examples and comparative examples
| Group of | Dough properties |
| Example 1 | Soft, smooth, elastic and easy to form |
| Example 2 | Soft, smooth, elastic and easy to form |
| Example 3 | Soft, smooth, elastic and easy to form |
| Example 4 | Soft, smooth, elastic and easy to form |
| Comparative example 1 | Soft, smooth, elastic and easy to form |
| Comparative example 2 | Is softer, has fine lines on the surface, is more elastic and is easier to form |
| Comparative example 3 | Is softer, has more fine lines on the surface, is more elastic and is easier to form |
| Comparative example 4 | Is not soft, has large gaps on the surface, has poor elasticity and is not easy to form |
| Comparative example 5 | Soft, smooth, elastic and easy to form |
As can be seen from Table 1, comparative examples 2 to 4 resulted in poor dough elasticity due to the higher addition amount of the tartary buckwheat flour, and resulted in increasingly poor dough elasticity as the addition amount of the tartary buckwheat in comparative examples 2 to 4 was gradually increased.
The tartary buckwheat biscuits prepared in the embodiments and the comparative examples are subjected to taste evaluation, the evaluation criterion is shown in table 2, and the evaluation result is shown in table 3.
TABLE 2 evaluation criteria for Tartary buckwheat biscuits
As can be seen from tables 1 and 3, when the weight part of the tartary buckwheat flour is lower than or reaches 30% (examples 1-4), the dough is soft and smooth, has elasticity and is easy to form, and the appearance and the taste are better; when the mass fraction of the whole tartary buckwheat flour is higher than 30 parts (comparative example 2-4), the performance of the dough is reduced, the flexibility is gradually reduced, the elasticity and the forming capability are reduced, cracks are easy to appear, the biscuit is fragile during demolding, and the evaluation of the finished product is also gradually reduced. Therefore, the addition amount of the tartary buckwheat powder for preparing the tartary buckwheat biscuit is not more than 30 parts. In addition, in comparative example 5, the tartary buckwheat biscuits prepared by continuously baking at high temperature for 18 minutes have no difference from that of example 1 in taste.
Table 3 shows evaluation results of tartary buckwheat biscuits obtained in each example and comparative example
In addition, the surface hardness, the maximum hardness and the average hardness of the tartary buckwheat biscuits prepared in examples 1 to 3 and comparative examples 1 to 4 are detected by a texture analyzer, as shown in fig. 3, different contents of tartary buckwheat powder respectively correspond to the examples and comparative examples with the same content of tartary buckwheat powder, and as can be seen from fig. 3, the average hardness and the surface hardness of the tartary buckwheat biscuits are gradually increased along with the increasing of the content of tartary buckwheat powder, the surface hardness is more obviously increased, and in the detection of the maximum hardness, the maximum hardness of the tartary buckwheat biscuits of example 1 is not correspondingly increased along with the increasing of the content of tartary buckwheat powder, but is obviously lower than that of the tartary buckwheat biscuits prepared in other examples and comparative examples.
The invention also detects the brittleness peak, the crispness peak and the crispness peak of the tartary buckwheat biscuits prepared in the examples 1-3 and the comparative examples 1-4 through a texture analyzer, the result is shown in figure 4, different contents of tartary buckwheat powder respectively correspond to the examples and the comparative examples with the same tartary buckwheat powder content, and as can be seen from figure 4, the brittleness peak and the crispness peak of the tartary buckwheat biscuits prepared in the example 3 are the most.
In addition, the present invention also examined the total content of flavone and phenol of examples 1 to 4, comparative example 1 and comparative example 5, and the results are shown in Table 4.
TABLE 4 Total phenol and Total flavone contents measured in examples 1-4, comparative example 1 and comparative example 5
As can be seen from Table 4, as the content of the tartary buckwheat powder increases, the content of the total phenols and the content of the total flavonoids increase; the comparative example containing no tartary buckwheat powder had the lowest content of total phenols and total flavonoids, and comparing example 1 with comparative example 5, it can be seen that the content of total phenols and total flavonoids of comparative example 5 was significantly lower because phenol and flavonoids were severely lost by continuous baking at high temperature.
Other beneficial effects are as follows:
1. the embossed buckwheat crisp biscuits prepared by the invention are added with high-content buckwheat powder, so that the possibility of high nutrition and low calorie of the biscuits is provided, the nutrition of the biscuits is increased, and the biscuits can be eaten by fat people, middle-aged and aged people and the like.
2. The embossed tartary buckwheat crisp biscuits prepared by the invention are pressed and formed by adopting a printing mould, have complete laces and clear and beautiful patterns, and increase the ornamental value of the biscuits.
3. The invention optimizes the process and the formula of the crisp biscuits, and the developed buckwheat crisp biscuits have attractive color, outstanding fragrance, crisp mouthfeel and unique buckwheat flavor, retain the nutrition of the buckwheat to the maximum extent and have good market application potential.
4. The tartary buckwheat biscuit manufactured by the process and the formula provided by the invention is yellow-green peculiar to tartary buckwheat, and has crisp, sweet and delicious taste and unique flavor. The product is used as a functional food and has good market development and application prospects.
The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes and modifications made according to the technical idea of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The tartary buckwheat biscuit is characterized by being prepared by mixing and baking raw materials, wherein the raw materials comprise the following components in parts by weight: 10-30 parts of tartary buckwheat powder, 70-90 parts of wheat flour, 15-20 parts of egg yolk liquid, 30-35 parts of butter, 40-50 parts of sugar water, 0.3-0.5 part of table salt, 0.5-1 part of baking soda and 0.2-0.4 part of composite leavening agent.
2. The tartary buckwheat biscuit according to claim 1, wherein the raw materials comprise, in parts by weight: 20 parts of tartary buckwheat powder, 80 parts of wheat flour, 15 parts of yolk liquid, 35 parts of butter, 40 parts of sugar water, 0.3 part of salt, 0.5 part of baking soda and 0.2 part of composite leavening agent.
3. The tartary buckwheat flour of claim 1, wherein the wheat flour is low gluten wheat flour.
4. The tartary buckwheat powder according to claim 1, wherein the sugar water comprises 30-35 parts of sugar and 10-15 parts of water.
5. A method for preparing tartary buckwheat biscuit according to any one of claims 1 to 4, is characterized by comprising the following steps:
s1, mixing sugar water, salt, baking soda and a composite leavening agent according to the mixture ratio of the raw materials to obtain a first mixture;
s2, mixing and foaming egg yolk liquid and butter, then adding the first mixture, stirring to obtain a second mixture, and heating the second mixture to 50-60 ℃;
s3, mixing the tartary buckwheat flour and the wheat flour, adding the second mixture with the temperature of 50-60 ℃, and stirring to form dough;
s4, standing the dough, and then making into a cake blank;
s5, placing the biscuit in an oven, setting the temperature of an upper fire at 130-.
6. The method for preparing tartary buckwheat biscuit according to claim 5, wherein in step S3, stirring is carried out for 3-5min to form dough.
7. The method for preparing tartary buckwheat biscuit according to claim 5, wherein in step S4, the dough is allowed to stand for 20-30 minutes.
8. The preparation method of tartary buckwheat biscuit according to claim 5, wherein in step S4, the thickness of the biscuit is 3-4 mm.
9. The method for preparing tartary buckwheat cookies as claimed in claim 8, wherein in step S4, the diameter of said cake embryo is 5-6 cm.
10. The method for preparing buckwheat cookies according to claim 5, further comprising sieving said buckwheat flour and said wheat flour with 100-110 mesh sieve before step S3.
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| CN114903144A (en) * | 2022-05-17 | 2022-08-16 | 钱润 | Tartary buckwheat tablet and preparation method thereof |
| CN115191460A (en) * | 2022-07-05 | 2022-10-18 | 成都大学 | Purple potato tartary buckwheat semi-fermented biscuit and preparation method thereof |
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