Sweet buckwheat bran coarse grain flaky pastry and preparation method thereof

A technology of sweet buckwheat bran and buckwheat bran, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of poor crispiness, rough surface of products, and restriction of eating biscuits, etc., and achieve improvement Difficult demoulding, reduced production costs, and maintained normal levels of effect

Inactive Publication Date: 2019-02-19
JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to market surveys, crisp biscuits are the leading products, but many crispy biscuits have poor crispy taste and cannot meet the needs of consumers.
All kinds of biscuits are popular among consumers as snack foods, but with the improvement of living standards, people's dietary structure and eating habits have undergone tremendous changes, and the intake of high-calorie, high-protein, high-fat and refined fo

Method used

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  • Sweet buckwheat bran coarse grain flaky pastry and preparation method thereof
  • Sweet buckwheat bran coarse grain flaky pastry and preparation method thereof
  • Sweet buckwheat bran coarse grain flaky pastry and preparation method thereof

Examples

Experimental program
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Effect test

Example Embodiment

[0029] Example 1

[0030] A sweet buckwheat bran coarse grain shortcake is made from the following raw materials in parts by weight: 90 parts of sweet buckwheat bran, 120 parts of low-gluten flour, 35 parts of sugar nut flour, 20 parts of black sesame, 30 parts of oatmeal, white 80 parts of sugar, 100 parts of corn oil, 60 parts of whole egg liquid, 4 parts of baking soda, 1.5 parts of salt, 20 parts of coconut, and 25 parts of hemp oil.

[0031] The preparation method of the sweet buckwheat bran coarse grain shortbread comprises the following steps:

[0032] S1. Ingredients:

[0033] A, the pulp in the grapefruit peel is separated and taken out and made into shredded, to obtain the shredded pomelo, for subsequent use;

[0034] To prepare grapefruit peel water:

[0035] (1) Clean the peeled grapefruit peel, make powder after drying, pass through a 100-mesh sieve to obtain grapefruit peel powder;

[0036] (2) adding niacin, vitamin C, salt to water to dissolve, then adding ...

Example Embodiment

[0043] Example 2

[0044] A sweet buckwheat bran coarse grain shortcake is made from the following raw materials by weight: 95 parts of sweet buckwheat bran, 125 parts of low-gluten flour, 38 parts of sugar nut flour, 22 parts of black sesame, 35 parts of oatmeal, white 86 parts of sugar, 105 parts of corn oil, 65 parts of whole egg liquid, 4.5 parts of baking soda, 1.8 parts of salt, 22 parts of grated coconut, 28 parts of hemp oil.

[0045] The preparation method of the sweet buckwheat bran coarse grain shortbread comprises the following steps:

[0046] S1. Ingredients:

[0047] A, the pulp in the grapefruit peel is separated and taken out and made into shredded, to obtain the shredded pomelo, for subsequent use;

[0048] The peeled grapefruit peel is chopped, added to water, and salt is added at the same time, the mass ratio of the grapefruit peel, salt, and water is 8:0.1:20; when the grapefruit peel is added to the water, the Mimeng flower is also added. , the added am...

Example Embodiment

[0052] Example 3

[0053] A sweet buckwheat bran coarse grain shortbread is made from the following raw materials by weight: 80 parts of sweet buckwheat bran, 110 parts of low-gluten flour, 30 parts of sugar nut flour, 15 parts of black sesame, 20 parts of oatmeal, white 70 parts sugar, 90 parts corn oil, 50 parts whole egg liquid, 3 parts baking soda, 1 part salt, 15 parts grated coconut, 20 parts hemp oil.

[0054] The preparation method of the sweet buckwheat bran coarse grain shortbread comprises the following steps:

[0055] S1. Ingredients:

[0056] A, the pulp in the grapefruit peel is separated and taken out and made into shredded, to obtain the shredded pomelo, for subsequent use;

[0057] Chop the peeled grapefruit peel, add it into water, and add salt at the same time, the mass ratio of the grapefruit peel, salt, and water is 9:0.1:25; heat to 85°C, hold for 15 minutes, filter, and take the filtrate to obtain grapefruit Peel water; add white sugar and hemp oil to...

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Abstract

The invention discloses a sweet buckwheat bran coarse grain flaky pastry and a preparation method thereof, and belongs to the field of food processing. The sweet buckwheat bran coarse grain flaky pastry is prepared from the following raw materials in parts by weight: 80-100 parts of sweet buckwheat bran, 110-130 parts of cake flour, 30-40 parts of gomuti palm powder, 15-25 parts of black sesame, 20-40 parts of oatmeal, 70-90 parts of white granulated sugar, 90-110 parts of corn oil, 50-70 parts of whole egg liquid, 3-5 parts of baking soda, 1-2 parts of salt, 15-25 parts of shredded coconut stuffing and 20-30 parts of cannabis oil. The sweet buckwheat bran coarse grain flaky pastry can balance dietary nutrition, has good taste, good color and luster, long guarantee period, which is suitable for multiple groups of people; and in addition, the preparation process of the method is simple, the production period is short, the raw materials are cheap and easily available, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet buckwheat bran coarse grain shortbread and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the consumption of various diets has greatly increased people's intake of foods with high calorie content, high protein content, high fat content and fine foods, thus ignoring the intake of dietary fiber, resulting in If the diet is unbalanced, the body will eventually show the symptoms of diseases of wealth (diabetes, cardiovascular disease, obesity, colon cancer, constipation, etc.). [0003] Buckwheat bran is a by-product remaining during the processing of buckwheat flour. Buckwheat bran accounts for about 24% of the dry weight of tartary buckwheat grains. Buckwheat bran contains more protein, rich in functional substances and various nutrients, and the total flavonoid content is about It is 4-5 ti...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/06A21D2/36A23L5/41
CPCA21D13/047A21D2/36A21D13/06A23L5/41
Inventor 谢宗宜
Owner JINGXI XIUMEI BIANCHENG AGRI SCI & TECH CO LTD
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