Tartary buckwheat cake and preparation thereof

A cake and tartary buckwheat technology, which is applied in food preparation, baking, baked goods, etc., can solve the problem of high sugar content in cakes

Inactive Publication Date: 2008-08-20
邓正中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to provide a tartary buckwheat cake prepared by adding tartary buckwheat p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The tartary buckwheat cake of the present invention is prepared from the following weight percentages: 3.3-20% of tartary buckwheat powder, 12.7-35% of flour, 20-32.3% of eggs, 25-50.5% of sugar alcohol food additives, and 1-2.5% of auxiliary materials .

[0015] According to the screening test of the amount of raw materials, the tartary buckwheat cake prepared by the following weight percentages is all good in appearance, color and taste: 10-20% tartary buckwheat powder, 20-30% flour, 22-30% eggs, sugar alcohol 30-35% of food additives, 1-1.2% of auxiliary materials.

[0016] The amount of tartary buckwheat powder has requirements on the gluten level of the flour, that is, the more tartary buckwheat is added, the higher the gluten requirements of the flour. If the flour gluten is too low, the cake embryo will loosen; if the gluten is too high, the foam will not be enough, which will affect the shape and taste. Therefore, for the addition amount of tartary buckwheat f...

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PUM

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Abstract

The invention relates to a cake made of duck wheat powder and the preparation method, belonging to food making field. The invention resolves the technical problem that the invention provides a cake made of duck wheat powder which can not only remove the saline taste of the duck wheat but also overcome the drawback of high sugar content of the current cake. The cake is prepared according the following weight proportion that: duck wheat powder 3.3 to 20 percent, flour 12.7 to 35 percent, eggs 20 to 32.3 percent, sugar alcohol food additive 25 to 50.5 percent and accessories 1 to 2.5 percent. The duck wheat cake can reduce the blood sugar and blood fat due to the duck wheat in the cake. The invention can supply for the hyperlipemia, hypertension or diabetes due that no sugar is added in during the preparing process and also supply for the persons (such as elders, kids and slimmer) who are not suitable for taking the food with high sugar content.

Description

technical field [0001] The invention relates to a cake prepared from tartary buckwheat flour and a preparation method thereof, belonging to the field of food production. Background technique [0002] Cake is one of the most popular foods, and there are many choices in types, shapes and tastes. However, a large amount of sugar can be added in the existing cake making (the ingredients of egg yolk pie are about: 36% flour, 23% white sugar, and 33% eggs) for beating and seasoning. [0003] Tartary buckwheat comes from alpine mountainous areas above 2,000 meters above sea level. It is known as the most nutritious food among cereal plants. It is rich in starch, protein, amino acids, vitamins B1, B2, rutin, flavonoids and other ingredients. However, due to its bitter taste, different dosages, different compatible ingredients or improper preparation methods will affect the mouthfeel of foods added with tartary buckwheat. Therefore, there is no relevant report on applying tartary bu...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/26A23L1/164A23L1/29A23L33/00
Inventor 邓正中郭培强
Owner 邓正中
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