Tartary buckwheat and fruit product and preparation method thereof

A technology of fruit products and production methods, which is applied to baked food, baking, dough processing, etc., can solve the problems of ineffective utilization of nutrients and single use methods, and achieve rich, refined and improved eating methods. The effect of utilization

Inactive Publication Date: 2014-12-03
汪辉鳌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, this method of use is too single, and there are fewer people who drink tea, and there are fewer people who drink tartary buckwheat tea, and the nutrients in tartary buckwheat cannot be effectively utilized as much as possible. less food in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: tartary buckwheat fruit cake

[0048] Mix 10 parts of tartary buckwheat and 1 part of miscellaneous grains and crush them into 80-mesh fine powder, add water to make a slurry, let the slurry stand for 15 minutes, filter out excess water and impurities and collect the sedimentation slurry; beat 1 part of fruit and mix the sedimentation slurry Pour the mixture into molds and bake in the oven at 100°C for 5 minutes.

[0049]The pastry has no additives, has a fresh taste, is rich in nutrition, and is a good product for health.

Embodiment 2

[0050] Example 2: Tartary buckwheat fruit pie

[0051] Mix 10 parts of tartary buckwheat and 1 part of miscellaneous grains, crush them into 80-mesh fine powder, mix them with 2 parts of flour and 5 parts of lard to make dough, divide them into equal parts to make oily skins; add 5 parts of flour and 1 part of lard to water Make dough and divide into equal parts to make puff pastry; steam 2 parts tartary buckwheat flour and 1 part flour, puree 1 part fruit, add 2 parts honey, 1 part sugar, 1 part flower petals and steamed Tartary buckwheat flour, flour and fruit pulp are mixed to make fillings; after wrapping the oily skin and puff pastry, roll it into thin slices, wrap the fillings, brush the surface with egg wash and bake in the middle layer of the oven at 120°C for 30 minutes.

[0052] This buckwheat fruit pie has a strong aroma and a delicate taste.

Embodiment 3

[0053] Embodiment 3: tartary buckwheat fruit paste

[0054] Select 10 parts of fresh fruits that are ripe, free of diseases and insect pests, and free of rot, rinse with clean water, blanch in boiling water for 1-2 minutes, remove and cool in cold water, peel off the peel, add 2 parts of sucrose after beating at 70°C Boil for 30 minutes; dissolve 1 part of citric acid in a small amount of water, add to the boiled fruit pulp and mix well; soak 50 parts of tartary buckwheat in hot water at 100°C to obtain an extract with a concentration of 80%, and add the extract to Stir in the mixed pulp and then homogenize. After cooling, sterilize with ozone and pack.

[0055] The tartary buckwheat fruit paste has relatively high content of fruit components and tartary buckwheat components, and is a fruit paste product with a certain Q-bouncing effect, which can be used as a good snack or dessert.

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PUM

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Abstract

The invention relates to the field of food preparation, in particular to a tartary buckwheat and fruit product and a preparation method thereof. The tartary buckwheat and fruit product is prepared by main ingredients in parts by mass as follows: 10-90 parts of tartary buckwheat, 1-50 parts of coarse cereals and 1-40 parts of fruit. According to the tartary buckwheat and fruit product and the preparation method thereof, the tartary buckwheat, the coarse cereals and the fruit are matched, nutritional ingredients of the tartary buckwheat, the coarse cereals and the fruit are combined and used, and the eating method of a tartary buckwheat product is enriched and detailed, so that a human body can fully absorb multiple kinds of nutrition once, and tartary buckwheat food which is portable, rich in nutrition and beneficial to body health can be prepared.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a tartary buckwheat fruit product and a preparation method thereof. Background technique [0002] As we all know, tartary buckwheat is bitter in taste, cold in nature, can strengthen the stomach, benefit energy, refresh the spirit, benefit the eyes and ears, and refine the five viscera; Records: Calming the nerves, invigorating qi and blood, lowering qi and widening the intestines, clearing away heat, swelling and pain, dispelling stagnation, clearing the intestines, moistening the intestines, laxative, relieving cough, relieving asthma, anti-inflammatory, anti-allergic, strengthening the heart, losing weight, beautifying and other effects. The nutrient composition ratio of tartary buckwheat is called "natural golden partner" by the International Nutrition Society, and it has the reputation of "king of five grains". Children's long-term consumption can enhance immunity, improve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 汪辉鳌
Owner 汪辉鳌
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