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Tartary buckwheat rice crackers and preparation method thereof

A technology of snow cake and tartary buckwheat, which is applied in the field of tartary buckwheat snow cake and its preparation, can solve the problems of tartary buckwheat product retention and few deep-processed varieties, and achieve the effect of complete color, fragrance, crisp taste and rich choices

Inactive Publication Date: 2017-01-04
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Tartary buckwheat rice crackers and preparation method thereof
  • Tartary buckwheat rice crackers and preparation method thereof
  • Tartary buckwheat rice crackers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 tartary buckwheat snow cake of the present invention

[0037] The formula is as follows: 15 parts by weight of tartary buckwheat powder, 80 parts by weight of japonica rice flour, 1.0 parts by weight of leavening agent, 25 parts by weight of water, 5 parts by weight of egg white, 2 parts by weight of white granulated sugar, and 0.5 parts by weight of table salt; 1g.

[0038] process such as figure 1 shown.

[0039] The production points are as follows:

[0040] (1) Rice washing, rice washing, rice soaking, and draining: Wash the rice with clean water, soak the rice at room temperature for 3-4 hours, and then drain the water in a wire mesh or basket.

[0041] (2) The drained japonica rice and tartary buckwheat are ground into wet powder respectively, and the ground japonica rice flour and tartary buckwheat powder are respectively passed through an 80-mesh sieve for subsequent use.

[0042] (3) Mix japonica rice flour, tartary buckwheat...

Embodiment 2

[0051] The formula screening of embodiment 2 tartary buckwheat snow cake of the present invention

[0052] During the development process of the tartary buckwheat snow cake of the present invention, four factors in the formula of the tartary buckwheat snow cake are screened: the consumption of tartary buckwheat powder, round-grained rice flour, leavening agent and water, and the sensory score of the tartary buckwheat snow cake is used as an evaluation index. To determine the best formula of tartary buckwheat snow cake of the present invention.

[0053] 1. Establishment of sensory evaluation criteria

[0054] In the test, 10 teachers and students from the Food Institute were selected for sensory evaluation according to the requirements of the GB / T 22699-2008 "Puffed Food" standard. The scoring rules are shown in Table 1.

[0055] Table 1 Sensory evaluation criteria (total score 100 points)

[0056]

[0057] 2. Different ratios and sensory evaluation results

[0058] Accor...

Embodiment 3

[0064] Embodiment 3 The puffing condition screening of tartary buckwheat snow cake of the present invention

[0065] The best production ratio determined in Example 2 is used to make tartary buckwheat snow cakes, and the interaction of puffing time and puffing firepower is used as an experimental factor to take three kinds of microwave oven low fire (240W), medium fire (400W), and large fire (800W) Model, observe the changes in the quality of snow cakes at the puffing time of 30s, 40s, 50s, 60s, 70s, and 80s to design experiments, conduct sensory evaluation as the evaluation standard, and determine the optimal puffing conditions. The results are shown in Table 3.

[0066] Table 3 The sensory evaluation results of each puffing condition

[0067] model 30s 40s 50s 60s 70s 80s Small fire 240W 70 75 83 87 82 71 Medium fire 400W 72 76 86 82 80 70 Big fire 800W 75 87 85 81 71 70

[0068] The results show that the high-fire mode c...

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Abstract

The invention discloses tartary buckwheat rice crackers. The tartary buckwheat rice crackers are prepared from raw materials and auxiliary materials including, by weight, 10-15 parts of tartary buckwheat powder, 60-80 parts of polished round-grained rice flour, 1.0-1.2 parts of a swelling agent, 25-30 parts of water, 5 parts of egg white and 2 parts of sugar. The invention further provides a preparation method of the tartary buckwheat rice crackers. The tartary buckwheat rice crackers are good in color, aroma and taste and taste crisp, the flavor of traditional rice crackers is changed, the choice of people on rice cracker products is enriched, and the defect that common rice crackers contain few ingredients such as protein, vitamins, mineral elements and bioactive substances is overcome. The rice crackers have a new nutrition and healthcare function due to flavone contained in tartary buckwheat, and thus the product is more nutritional, healthier and more delicious.

Description

technical field [0001] The invention belongs to the field of food or health products, and in particular relates to a tartary buckwheat snow cake and a preparation method thereof. Background technique [0002] Tartary buckwheat belongs to the genus Fagopyrum of Polygonaceae, also known as "Tartar buckwheat". It is known as the "king of five grains" and "Oriental god grass". In my country, buckwheat, oats, edible beans, black rice, millet, corn, wheat bran and rice bran are called the eight health foods. "Compendium of Materia Medica" records: Tartary buckwheat is bitter, flat, and cold in nature, beneficial to strength, spirit, eyes and ears, lowering qi, broadening the intestines and invigorating the stomach. [0003] From the perspective of nutritional value, the protein and fat content of tartary buckwheat flour are higher than those of rice and wheat flour, vitamin B 1 Higher than rice, vitamin B 2 It is 4 to 24 times that of rice, wheat flour and corn flour. Vitamin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L33/00
CPCA23V2002/00A23V2200/234A23V2200/30
Inventor 赵勤王禹登赵君阳
Owner SICHUAN AGRI UNIV