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Brown sugar buckwheat cake and processing method thereof

A technology of brown sugar and black syrup, which is applied in the fields of baking, baked food with modified ingredients, and dough processing, etc. It can solve the problems of poor palatability and achieve the effects of reducing sweetness, pure sweetness, and scientific and reasonable proportioning

Inactive Publication Date: 2019-05-21
云南云味坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditionally, buckwheat flour, rapeseed oil, brown sugar and eggs are used as the main raw materials to make buckwheat cakes. In order to cover up the bitterness of buckwheat, more rapeseed oil and brown sugar are added to make it more greasy and sweet. Strong, poor palatability, need further research and development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing brown sugar buckwheat cakes, comprising the following steps: weighing 30 parts of brown sugar, 30 parts of water, 1.5 parts of soda and 1.5 parts of baking powder according to the ratio, mixing and stirring, adding 30 parts of buckwheat noodles for mixing, and then adding black Stir 30 parts of syrup and 30 parts of rapeseed oil, then add 60 parts of wheat flour and mix evenly, wrap the filling and bake for 15 minutes.

[0017] Among them, the processing method of black syrup includes the following steps: according to the ratio, weigh 60 parts of brown sugar, 30 parts of maltose, 60 parts of white sugar and 40 parts of water, heat and boil, filter, then add 1 part of agar, 0.5 parts of carrageenan and 1 part of starch. parts, heated to 75°C, cooled, and packaged.

Embodiment 2

[0019] A method for processing brown sugar buckwheat cakes, comprising the following steps: weighing 10 parts of brown sugar, 15 parts of water, 0.5 parts of soda and 0.5 parts of baking powder, mixing and stirring, adding 20 parts of buckwheat noodles for mixing, and then adding black Stir 15 parts of syrup and 15 parts of rapeseed oil, then add 40 parts of wheat flour and mix evenly, wrap the filling and bake for 15 minutes.

[0020] Among them, the processing method of black syrup includes the following steps: according to the ratio, weigh 30 parts of brown sugar, 10 parts of malt sugar, 40 parts of white sugar and 20 parts of water, heat and boil, filter, and then add 0.5 parts of agar, 0.1 parts of carrageenan and 0.2 parts of starch. parts, heated to 65°C, cooled, and packaged.

Embodiment 3

[0022] A method for processing brown sugar buckwheat cakes, comprising the following steps: weighing 25 parts of brown sugar, 25 parts of water, 1.2 parts of soda and 1.2 parts of baking powder according to the ratio, mixing and stirring, adding 24 parts of buckwheat noodles for mixing, and then adding black Stir 22 parts of syrup and 22 parts of rapeseed oil, then add 55 parts of wheat flour and mix evenly, wrap the filling and bake for 15 minutes.

[0023] Among them, the processing method of black syrup includes the following steps: according to the ratio, weigh 60 parts of brown sugar, 10 parts of malt sugar, 40 parts of white sugar and 20 parts of water, heat and boil, filter, and then add 0.5 parts of agar, 0.1 parts of carrageenan and 0.2 parts of starch. parts, heated to 65°C, cooled, and packaged.

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PUM

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Abstract

The invention discloses a brown sugar buckwheat cake. The brown sugar buckwheat cake is prepared from, by weight, 10-30 parts of brown sugar, 15-30 parts of water, 0.5-1.5 parts of soda, 0.5-1.5 partsof baking powder, 20-30 parts of buckwheat flour, 15-30 parts of brown syrup, 15-30 parts of rapeseed oil and 40-60 parts of wheat flour. The brown sugar buckwheat cake has the advantages that the obtained product has rich coke aroma, lubrication and sweetness.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a brown sugar buckwheat cake and a processing method thereof. Background technique [0002] Buckwheat is a Polygonaceae plant with high nutritional value. It contains a variety of amino acids, linoleic acid, calcium, selenium, potassium, magnesium and B vitamins, and is also rich in flavonoids. It can improve microcirculation, astringe wounds, The effect of promoting blood circulation and removing stasis. [0003] Traditionally, buckwheat flour, rapeseed oil, brown sugar and eggs are used as the main raw materials to make buckwheat cakes. In order to cover up the bitterness of buckwheat, more rapeseed oil and brown sugar are added to make it more greasy and sweet. Strong, poor palatability, still needs further research and development. Contents of the invention [0004] In view of the above problems, the purpose of the present invention is to provide a rich, oily and ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D13/31
Inventor 杨志红
Owner 云南云味坊食品有限公司
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