Tartary buckwheat pie and preparation method thereof

Abstract

The invention provides a tartary buckwheat pie skin. The tartary buckwheat pie is prepared from the following raw materials according to the proportion: 65-75 parts by weight of wheat flour, 25-35 parts by weight of tartary buckwheat powder, 51-55 parts by weight of butter, 18-22 parts by weight of a sweetening agent, 30-36 parts by volume of water, 17 parts by weight of egg pulp, 1.7 parts by weight of edible salt, 0.9 part by weight of a bulking agent, 0.02 part by weight of an antioxidant and 0.3 part by weight of an emulsifying agent. The invention further provides a tartary buckwheat pie and a preparation method thereof. The tartary buckwheat pie processed by the tartary buckwheat pie skin has nutritional and health-care functions of tartary buckwheat, is high in sensory evaluation and low in sugar content, is ideal health-care and leisure food, is suitable for consumers to eat in daily life, and is wide in market prospect.

Description

technical field [0001] The invention belongs to the field of food or health products, and in particular relates to a tartary buckwheat pie and a preparation method thereof. Background technique [0002] Pie food belongs to Western-style pastry, which is a new high-grade cake baked food in China, and it is a kind of snack food, which is convenient to eat. The English word for "派" is Pastry or Pie, which is defined as: sugar, flour, eggs, fat, and dairy products are used as raw materials and produced by baking techniques. The product has a sandwich and can be used directly as a solid food. Different from traditional cake-like baked foods, pie-type foods have the following characteristics: (1) Long shelf life, more than half a year, long market life, and large market buffer; (2) Soft taste, melt in the mouth; (3) Gorgeous packaging , to attract consumers; (4) product adaptability; (5) product consumption levels; (6) easy to multi-variety, serialization. Since 1995, many impor...

AI Technical Summary

Problems solved by technology

[0004] However, the development and utilization of tartary buckwheat products are still at the stage of simple packaging and primary processing. Most of the tartary buckwheat is processed into tea, flakes, powder, etc., and other deep-processing varieties are relatively few.

Although there are occasional tartary buckwheat food in the market, the taste is single and cannot meet the needs of consumers. There is still an urgent need to develop a tartary buckwheat food that integrates nutrition, health care and sensory properties.

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