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Tartary buckwheat cake and production method thereof

A production method and cake technology, which can be applied in baking, dough processing, baked food, etc., can solve the problem that a single tartary buckwheat product cannot meet the demand, and achieve the effect of preventing freckles and age spots, and preventing cardiovascular diseases.

Inactive Publication Date: 2016-01-27
QUJING JIQINGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of tartary buckwheat cake for the problem that a single tartary buckwheat product cannot meet the demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 25 parts of eggs, 12 parts of white sugar, 12 parts of invert syrup, 25 parts of soybean oil, 22.5 parts of low-gluten flour, 66 parts of tartary buckwheat noodles, and 0.35 parts of baking powder , 0.3 parts of soda, 3 parts of sorbitol, 0.03 parts of sodium dehydroacetate and 0.02 parts of potassium sorbate.

[0016] The preparation method comprises the following steps:

[0017] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;

[0018] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;

[0019] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 240°C for 18 minutes, and cool to obtain the finished product.

Embodiment 2

[0021] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 20 parts of eggs, 15 parts of white sugar, 10 parts of invert syrup, 27 parts of soybean oil, 25 parts of low-gluten flour, 5 parts of tartary buckwheat noodles, and 0.2 part of baking powder , 0.1 part of soda, 4 parts of sorbitol, 0.04 part of sodium dehydroacetate and 0.01 part of potassium sorbate.

[0022] The preparation method comprises the following steps:

[0023] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;

[0024] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;

[0025] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 235°C for 18 minutes, and cool to obtain the finished product.

Embodiment 3

[0027] A tartary buckwheat cake, which is composed of the following raw materials in parts by weight: 30 parts of eggs, 10 parts of white sugar, 15 parts of invert syrup, 23 parts of soybean oil, 20 parts of low-gluten flour, 8 parts of tartary buckwheat noodles, and 0.4 parts of baking powder , 0.3 parts of soda, 2 parts of sorbitol, 0.01 parts of sodium dehydroacetate and 0.01 parts of potassium sorbate.

[0028] The preparation method comprises the following steps:

[0029] (1) Eggs, white sugar, invert syrup, sorbitol, sodium dehydroacetate and potassium sorbate are put into the barrel according to the proportion and stirred until the white sugar is completely dissolved;

[0030] (2) Mix low-gluten flour, buckwheat noodles, baking powder, soda and soybean oil in proportion;

[0031] (3) Thoroughly mix the raw materials in step (1) and step (2) to form batter, cast and mold, bake at 230°C for 18 minutes, and cool to obtain the finished product.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a method for producing a cake by utilizing tartary buckwheat as raw material. The tartary buckwheat cake is composed of eggs, white sugar, inverted sugar syrup, soya-bean oil, low-gluten flour, tartary buckwheat noodles, baking powder, soda, sorbitol, sodium acetate and potassium sorbate. The production method adopts tartary buckwheat as raw material so that the produced cake has effects of preventing cardiovascular diseases, reducing blood fat, blood pressure and blood glucose, detoxifying and whitening the skin, preventing freckles and senile plaques; and the tartary buckwheat cake is suitable for children, pregnant women, patients with hypertension, hyperglycemia, hyperlipidemia and diabetes and people suffering habitual constipation, gastritis and peptic ulcer of stomach and belongs to a kind of healthy food featuring homology of medicine and food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing cakes using tartary buckwheat as a raw material. Background technique [0002] Tartary buckwheat, the seven major nutrients are completely integrated into one body. It is not a medicine, not a health product, but a food that can be eaten as a meal, but it has excellent nutritional and health value and extraordinary therapeutic effect. It does not belong to Poaceae, but belongs to Polygonaceae. It is a brother to the familiar "polygonum multiflorum and rhubarb". Tartary buckwheat is known as the "King of the Five Grains", and it is a food that can lower blood pressure, lower blood sugar, and lower blood fat. Produced in the alpine mountainous area, it is green and natural, pure and pollution-free. Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste an...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 蔡美轩
Owner QUJING JIQINGYUAN FOOD CO LTD
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