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Tartary buckwheat crisp cake and preparation method thereof

A technology of tartary buckwheat and skin material, which is applied in the directions of baking, dough processing, baked food, etc., can solve the problems of poor flour adhesion and difficult molding of tartary buckwheat, and achieve the function of enhancing health care, and the process is simple and suitable for The effect of promoting the application

Active Publication Date: 2013-02-27
西昌市正中食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The International Institute of Plant Genetic Resources has classified buckwheat as an "underutilized crop", but tartary buckwheat has poor flour binding properties and is difficult to form

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of tartary buckwheat crisp, comprising skin and stuffing, skin material accounts for 30% of the total weight of tartary buckwheat crisp, filling accounts for 70% of the total weight of tartary buckwheat crisp, and described skin comprises the following components, and each group The weight ratio of points is:

[0021] wheat flour 14,

[0022] Tartary buckwheat flour 14,

[0023] cooking oil 4,

[0024] Maltitol 6.

[0025] A preparation method of tartary buckwheat crisps, which comprises the following steps:

[0026] S1. Measuring ingredients: Weigh each raw material according to the above formula;

[0027] S2. Stirring: Pour the maltitol into the blender and stir evenly, add edible oil, then add tartary buckwheat powder and stir evenly, and finally add flour until it is evenly stirred; the total stirring time of the stirring step is 50 minutes;

[0028] S3. Forming: Weigh the leather material and filling material in the above weight ratio, fill the filling ...

Embodiment 2

[0032] A kind of tartary buckwheat crisp, comprising skin and stuffing, skin material accounts for 35% of the total weight of tartary buckwheat crisp, filling accounts for 65% of the total weight of tartary buckwheat crisp, and described skin comprises the following components, and each group The weight ratio of points is:

[0033] wheat flour 16,

[0034] Tartary buckwheat flour 12,

[0035] cooking oil 3,

[0036] Maltitol 8.

[0037] A preparation method of tartary buckwheat crisps, which comprises the following steps:

[0038] S1. Measuring ingredients: Weigh each raw material according to the above formula;

[0039] S2. Stirring: Pour the maltitol into the blender and stir evenly, add edible oil, then add tartary buckwheat powder and stir evenly, finally add flour, until it is evenly stirred; the total stirring time of the stirring step is 40 minutes;

[0040] S3. Forming: Weigh the leather material and filling material in the above weight ratio, fill the filling mat...

Embodiment 3

[0044] A kind of tartary buckwheat crisp, comprising skin and stuffing, the skin accounts for 40% of the total weight of the tartary buckwheat crisp, and the filling accounts for 60% of the total weight of the tartary buckwheat crisp, and the skin comprises the following components, and each group The weight ratio of points is:

[0045] wheat flour 12,

[0046] Tartary buckwheat flour 16,

[0047] cooking oil 5,

[0048] Maltitol 4.

[0049] A preparation method of tartary buckwheat crisps, which comprises the following steps:

[0050] S1. Measuring ingredients: Weigh each raw material according to the above formula;

[0051] S2. Stirring: Pour the maltitol into the blender and stir evenly, add edible oil, then add tartary buckwheat powder and stir evenly, and finally add flour until it is evenly stirred; the total stirring time of the stirring step is 50 minutes;

[0052] S3. Forming: Weigh the leather material and filling material in the above weight ratio, fill the fil...

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PUM

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Abstract

The invention claims a tartary buckwheat crisp cake, which comprises cladding and filling, wherein the filling is 30-40 percent of total weight of the tartary buckwheat crisp cake while the filling is 70-60 percent of total weight of the tartary buckwheat crisp cake; the cladding comprises the following components in parts by weight: 12-16 parts of wheat flour, 12-16 parts of tartary buckwheat flour, 3-5 parts of edible oil, and 4-8 parts of maltitol. The invention also discloses a preparation method of the tartary buckwheat crisp cake, which comprises the following steps: S1, weighing materials, S2, stirring, S3, shaping, S4, baking, and S6 packaging. The tartary buckwheat crisp cake has the following benefits: by adoption of the cladding made of the mixed flour of wheat flour and tartary buckwheat flour, the shaping of the tartary buckwheat crisp cake is not influenced while the mouth-feel of the tartary buckwheat crisp cake is improved; meanwhile, with the addition of the tartary buckwheat flour, the healthcare function of the tartary buckwheat crisp cake is enhanced, so that the tartary buckwheat crisp cake is good for health of people; the maltitol used in the cladding is hard to digest and absorb and causes a little increment of blood sugar, the necessary insulin secretion of glucose metabolism is not stimulated, so that the tartary buckwheat crisp cake is suitable for diabetic patients; and the tartary buckwheat crisp cake and the method provided by the invention are simple, and are suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of food, in particular to tartary buckwheat crisps and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people have higher and higher requirements for food. On the one hand, it should not only meet the needs of taste, but also promote the health of the body. As a traditional food, shortbread is composed of leather and fillings. Currently, commonly used fillings include bean paste filling, red bean paste filling, jujube paste filling, coconut filling, lotus paste filling, etc., while the skin material is made of wheat flour. . [0003] Buckwheat is the only cereal crop that combines seven major nutrients, including: bioflavonoids, trace elements and minerals, starch, vitamins, cellulose, fat and protein. The main component of bioflavonoids in buckwheat is rutin, also known as vitamin P, which has the functions of lowering blood sugar, urine sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 邓正中邓毅邓燕
Owner 西昌市正中食品有限公司
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