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Tartary buckwheat cake and manufacture method thereof

A cake and tartary buckwheat technology, which is applied in the directions of baking, baked goods with modified ingredients, and dough processing, etc., can solve the problems that large-scale production cannot be realized, the tartary buckwheat cake is not soft enough, and the operation process is complicated, and the operation process can be achieved. Easy to control, achieve mass production, unique process effect

Inactive Publication Date: 2018-11-06
威宁县蒋凤明苦荞系列食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the low glutinousness of tartary buckwheat, poor viscosity and the deficiency of the existing production process, the tartary buckwheat cake produced is not soft enough, easy to crack, relatively dry in taste, unstable in quality, cumbersome in operation procedures, and unable to realize large-scale production , resulting in a relatively low market share

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A tartary buckwheat cake prepared from the following raw materials: 2kg tartary buckwheat powder, 2kg flour, 1kg white sugar, 400g milk powder, 18g baking soda, 115 eggs, 2.5kg vegetable oil, 180g sesame, 60g honey, 1.5kg glutinous rice ; Its preparation method comprises the steps:

[0025] (1) beating: the fermented glutinous rice is beaten into a slurry with a beater, and set aside;

[0026] (2) Making old yeast: Stir the spare fermented glutinous rice slurry with 0.8kg tartary buckwheat fine powder evenly, seal and ferment for 2 days, and stop fermentation when the volume expands by about 1 time and the surface becomes honeycomb;

[0027] (3) Mixing: Remove the eggs and pour them into the old yeast, add sugar, milk powder, honey, and baking soda and stir for 5 minutes, then add the remaining tartary buckwheat powder, flour and appropriate amount of water and stir for 1 minute, and finally add vegetable oil and stir 3min to get the mixture;

[0028] (4) Baking: Pour...

Embodiment 2

[0030] A tartary buckwheat cake prepared from the following raw materials: 2.5kg of tartary buckwheat powder, 1.5kg of flour, 1.5kg of white sugar, 300g of milk powder, 22g of baking soda, 120 eggs, 2kg of vegetable oil, 200g of sesame seeds, 50g of honey, and glutinous rice 2kg; its preparation method comprises the following steps:

[0031] (1) beating: the fermented glutinous rice is beaten into a slurry with a beater, and set aside;

[0032] (2) Making old yeast: Stir the spare fermented glutinous rice liquid and 1kg tartary buckwheat fine powder evenly, seal and ferment for 3 days, and stop fermentation when the volume expands by about 1 time and the surface becomes honeycomb;

[0033] (3) Mixing: Remove the eggs and pour them into the old yeast, add sugar, milk powder, honey, and baking soda and stir for 3 minutes, then add the remaining tartary buckwheat powder, flour and appropriate amount of water and stir for 2 minutes, and finally add vegetable oil and stir 1min to ...

Embodiment 3

[0036] A tartary buckwheat cake prepared from the following raw materials: 3kg tartary buckwheat powder, 1kg flour, 2kg white sugar, 200g milk powder, 25g baking soda, 125 eggs, 1.8kg vegetable oil, 250g sesame, 40g honey, 2.5kg glutinous rice ; Its preparation method comprises the steps:

[0037] (1) beating: the fermented glutinous rice is beaten into a slurry with a beater, and set aside;

[0038] (2) Making old yeast: Stir the spare fermented glutinous rice liquid and 1.2kg tartary buckwheat fine powder evenly, seal and ferment for 5 days, and stop fermentation when the volume expands by about 1 time and the surface becomes honeycomb;

[0039] (3) Mixing: Remove the eggs and pour them into the old yeast, add sugar, milk powder, honey, and baking soda and stir for 2 minutes, then add the remaining tartary buckwheat powder, flour and appropriate amount of water and stir for 5 minutes, and finally add vegetable oil Stir for 1 min to obtain a mixture;

[0040] (4) Baking: Po...

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Abstract

The present invention relates to a tartary buckwheat cake and a manufacture method thereof, and belongs to the technical field of food processing. The tartary buckwheat cake is manufactured from tartary buckwheat fine flour, flour, white sugar, milk powder, baking soda, eggs, vegetable oil, sesame seeds, honey and fermented glutinous rice, and manufactured by steps of beating, yeast starter doughmanufacturing, material mixing, baking, etc. The tartary buckwheat cake is unique in the ingredients and technology; the fermented glutinous rice is beat into slurry; the fermented glutinous rice slurry and tartary buckwheat fine flour are fermented to manufacture yeast starter dough; and the manufactured tartary buckwheat cake is rich in nutrients, mellow in flavor, soft, glutinous, fragrant andsweet, high in elasticity and toughness, good in adhesion, not easy to disperse and crack, moist, smooth and fragrant in mouthfeel, stable in quality and mouthfeel, sweet after eating, and endless inaftertaste, wins praises and favors from the public, and overcomes shortcomings that tartary buckwheat cakes in the prior art are not soft enough, easy to disperse and crack, relatively dry and astringent in mouthfeel, etc. The manufacture method is simple and easy to control in operation processes, can realize large-scale production, and can greatly improve the occupation rate of the tartary buckwheat cake in the market.

Description

technical field [0001] The invention relates to a tartary buckwheat cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Tartary buckwheat, that is, tartary buckwheat, is rich in amino acids, vitamins, dietary fiber and various trace elements needed by the human body. It has excellent nutritional and health value and extraordinary therapeutic effect. It belongs to Polygonaceae with the familiar "polygonum multiflorum and rhubarb", and is a typical embodiment of the homology culture of medicine and food in my country. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste, cold in nature, can strengthen the stomach, strengthen the energy, maintain the spirit, benefit the eyes and ears, and refine the five internal organs. Tartary buckwheat is recorded in "Thousand Gold Prescriptions", "Dictionary of Chinese Medicine" and related documents: it can soothe the nerves, activate qi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/368A21D13/06
Inventor 蒋凤明曾勇
Owner 威宁县蒋凤明苦荞系列食品厂
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