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Making method of rose and buckwheat biscuits

The technology of a buckwheat biscuit and its production method is applied in the directions of dough processing, baking, baked food, etc., which can solve the problems of monotonous taste, affecting the hypoglycemic effect of buckwheat, etc., and achieves the promotion of calcium absorption, significant hypoglycemic effect, and significant effect. Effect

Inactive Publication Date: 2018-11-20
威宁县荞源食品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is understood that the buckwheat biscuits currently on the market are all made of buckwheat as the main ingredient, and white sugar or other sugars are used as sweeteners, which not only tastes monotonous, but also affects the hypoglycemic effect of buckwheat

Method used

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  • Making method of rose and buckwheat biscuits
  • Making method of rose and buckwheat biscuits
  • Making method of rose and buckwheat biscuits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for making rose buckwheat biscuits, comprising the steps of:

[0024] A. Rose pretreatment: take fresh roses, remove stamens, calyxes, and withered petals, dry them in the air for 4 hours in a ventilated environment, clean the roses with distilled water, then freeze-dry them with a freezer until the water content is 5-10%, and crush them. get rose powder;

[0025] B. Preliminary acidification of roses: 20 parts of rose powder obtained in step A is mixed with 10 parts of water and ground into a slurry, then 2 parts by weight of citric acid are added to the slurry, and the acidification time is 3 hours;

[0026] C. Fermentation of roses: add the slurry obtained in step B to 2 parts of yeast, and ferment for 10 days at 35°C to obtain the rose fermentation stock solution;

[0027] D. Weigh raw materials: 30 parts of buckwheat flour, 14 parts of wheat flour, 12 parts of maltitol, 0.8 parts of milk powder, 0.05 parts of baking soda, 10 parts of olive oil, 10 parts o...

Embodiment 2

[0033] A method for making rose buckwheat biscuits, comprising the steps of:

[0034] A. Rose pretreatment: Take fresh roses, remove stamens, calyxes, and withered petals, dry them in the air for 5 hours in a ventilated environment, clean the roses with distilled water, then freeze-dry them with a freezer until the water content is 5-10%, and crush them. get rose powder;

[0035] B. Preliminary acidification of roses: 22 parts of rose powder obtained in step A is mixed with 20 parts of water and ground into a slurry, then 3 parts by weight of citric acid are added to the slurry, and the acidification time is 5 hours;

[0036] C. Fermentation of roses: add the slurry obtained in step B to 4 parts of yeast, and ferment for 20 days at 36°C to obtain the rose fermentation stock solution;

[0037] D. Weigh raw materials: 50 parts of buckwheat flour, 22 parts of wheat flour, 20 parts of maltitol, 5.5 parts of milk powder, 0.5 parts of baking soda, 25 parts of palm oil, 15 parts of ...

Embodiment 3

[0043] A method for making rose buckwheat biscuits, comprising the steps of:

[0044] A. Rose pretreatment: take fresh roses, remove stamens, calyxes, and withered petals, dry them in the air for 6 hours in a ventilated environment, clean the roses with distilled water, then freeze-dry them with a freezer until the water content is 5-10%, and crush them. get rose powder;

[0045] B. Preliminary acidification of roses: 30 parts of rose powder obtained in step A is mixed with 15 parts of water and ground into a slurry, then 3 parts by weight of citric acid are added to the slurry, and the acidification time is 5 hours;

[0046] C. Fermentation of roses: add the slurry obtained in step B to 4 parts of yeast, and ferment for 18 days at 40°C to obtain the rose fermentation stock solution;

[0047] D. Weigh raw materials: 40 parts of buckwheat flour, 17 parts of wheat flour, 18 parts of maltitol, 4 parts of milk powder, 0.2 parts of baking soda, 20 parts of soybean oil, 13 parts of...

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Abstract

The invention relates to a making method of rose and buckwheat biscuits, and belongs to the technical field of food processing. The making method comprises the following steps of rose pretreatment, preliminary acidification of rose, rose fermentation, weighing of raw materials, dough preparing, molding, baking, cooling, packaging and the like. According to the making method of the rose and buckwheat biscuits, white granulated sugar is replaced with maltitol to serve as a sweetening agent of the rose and buckwheat biscuits, thereby reducing the sugar intake, the rose and buckwheat biscuits aresuitable for being eaten by patients with hyperglycemia, roses are added into the biscuits after fermentation, the made biscuits is unique in taste and rich in nutrition.

Description

technical field [0001] The invention relates to a method for making rose buckwheat biscuits, which belongs to the field of food processing. Background technique [0002] Buckwheat protein is rich in lysine, iron, manganese, zinc and other trace elements are richer than ordinary grains, and rich in vitamin E and soluble dietary fiber, and also contains niacin and rutin (rutin), rutin has It can reduce blood fat, blood sugar and cholesterol, soften blood vessels, protect eyesight and prevent cardiovascular and cerebrovascular diseases. It is an ideal medicinal food for patients with high blood pressure and diabetes. Using buckwheat as the main raw material and applying it to biscuit making can improve the nutrition and functionality of biscuits. It is understood that the buckwheat biscuits currently on the market are all made of buckwheat as the main ingredient, and white sugar or other sugars are used as sweeteners, which not only tastes monotonous, but also affects the hypo...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/062
Inventor 孙吉孙翔孙学武戴永菊
Owner 威宁县荞源食品加工厂
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