Tartary buckwheat and peach pieces as well as preparation method thereof

A technology of tartary buckwheat and peach slices, applied in food preparation, application, food science and other directions, can solve the problems of inability to taste the flavor of buckwheat, limited health care function, low flavonoid content, etc., and achieves rich variety types, strong health care function, and flavonoids high content

Inactive Publication Date: 2009-04-22
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The patent document whose patent number is 200410021881.1 discloses a kind of manufacturing method of highland barley honey peach slices. In this method, it is mentioned that buckwheat is added to the raw materials. -100 mesh sieve, then mix buckwheat flour and highland barley flour to make mixed powder and mix it with other raw materials. The buckwheat-containing peach slices prepared by this method only pass through 90-100 mesh sieves because the buckwheat has not been shelled. Therefore, the mouthfeel is not delicate, the content of flavonoids is also relatively low, and the health care function is limited; in addition, because the peach slices contain more ingredients such as highland barley, walnuts, honey, buckwheat, etc., consumers cannot taste the local flavor of buckwheat

Method used

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Embodiment 1

[0022] Present embodiment tartary buckwheat peach slice, the weight ratio of contained raw material composition is: 29 parts of glutinous rice flour, 13 parts of tartary buckwheat flour, 39 parts of white granulated sugar, 2 parts of caramel, 2 parts of vegetable oils, 11 parts of walnut kernels, its preparation method Include the following steps:

[0023] (1) Preparation of glutinous rice flour: select large grains of glutinous rice, use a sieve to remove impurities and broken rice, wash with hot water at 50-60°C for about 10 minutes, pick up and drain the water, cover and cover for 20 minutes, and then Stir-fry the covered glutinous rice with river sand that has been oiled. The fire should be strong. When the glutinous rice is "running", quickly shovel the pot, use a sieve to remove the sand, and then grind the fried glutinous rice with an electric mill. into fine powder and pass through a 100-mesh sieve;

[0024] (2) Preparation of tartary buckwheat powder: select high-qua...

Embodiment 2

[0030] Present embodiment tartary buckwheat peach slice, the weight proportion of contained raw material composition is: 33 parts of glutinous rice flour, 9 parts of tartary buckwheat flour, 41 parts of white granulated sugar, 1 part of caramel, 2 parts of vegetable oils, 13 parts of walnut kernels, its preparation method Include the following steps:

[0031] (1) Preparation of glutinous rice flour: choose large grains of glutinous rice, use a sieve to remove impurities and broken rice, wash with hot water at 50-60°C for about 10 minutes, pick up and drain the water, cover and cover for 18 minutes, and then Stir-fry the covered glutinous rice with river sand that has been oiled. The fire should be strong. When the glutinous rice is "running", quickly shovel the pot, use a sieve to remove the sand, and then grind the fried glutinous rice with an electric mill. into fine powder, and passed through a 120-mesh sieve;

[0032] (2) Preparation of tartary buckwheat powder: select hi...

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PUM

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Abstract

The invention discloses a tartary buckwheat peach slice and a preparing method thereof. The tartary buckwheat peach slice adopts raw materials of sticky rice powder, walnut kernel, white sugar, maltose, vegetable oil and tartary buckwheat powder; the tartary buckwheat powder is prepared through shelling and pulverizing seeds of the tartary buckwheat to more than 160 meshes; when the peach slice is prepared, the tartary buckwheat powder and the sticky rice powder are mixed to prepare mixed powder; and the tartary buckwheat powder accounts for 20 to 30 percent of the mixed powder. The tartary buckwheat peach slice abundantly contains flavone, has exquisite mouthfeel, unique flavor and is easy to digest and absorb.

Description

technical field [0001] The invention relates to a tartary buckwheat food and a preparation method thereof, in particular to a tartary buckwheat peach slice and a preparation method thereof. Background technique [0002] Peach slices are a specialty product in Sichuan. They are mainly processed from glutinous rice, vegetable oil, walnuts, and white sugar. Different raw materials can be added to make peach slices with different flavors. The main components of the existing peach slices are sugars and fats, which have the disadvantages of single taste, lack of nutritional value, unfavorable digestion and the like. [0003] Tartary buckwheat grains are rich in high biological value proteins, vitamins, mineral elements, etc., especially rich in biologically active ingredients - flavonoids, which are the main source of dietary flavonoids, which are not available in other cereal grains. Traditional Chinese medicine generally believes that tartary buckwheat has health functions such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L7/117
Inventor 赵钢蒋世荣彭镰心杨敬东
Owner CHENGDU UNIV
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