Processing method of health-care tartary buckwheat cake

Abstract

The present invention belongs to the technical field of tartary buckwheat cake processing and discloses a processing method of a health-care tartary buckwheat cake. Tartary buckwheat seed grains are crushed into powder and sieved; 120-140 parts of tartary buckwheat powder is taken; 300-320 parts of water at a temperature of 40-45 DEG C is taken; the tartary buckwheat powder is added to the water;fermentation is conducted for 7-12 hours at an air humidity of 40-45% and a fermentation temperature of 20-25 DEG C; 0.5-1 part of baking soda is added; 25-30 parts of sucrose and 30-40 parts of waterat 20-25 DEG C are added to be fully stirred and mixed evenly; the mixture is put in a steaming pot to be slightly steamed for 3-8 minutes and then sealed strong steaming is conducted for 18-120 minutes; and the steamed materials are taken out from the pot to be cooled to obtain the tartary buckwheat cake. By optimizing tartary buckwheat powder content, baking soda amount, sucrose amount, addingsteps, water content, water temperature, air humidity, fermentation temperature, fermentation time, slight steaming time, strong steaming time and other various links to improve commodity nature, nutrients, health-care nature, etc. of the tartary buckwheat cake.

Description

technical field [0001] The invention belongs to the technical field of processing bitter barley cakes, and in particular relates to a processing method of health-care bitter barley cakes. Background technique [0002] At present, there is no existing technology in the industry. This technology belongs to the family's ancestral technology and is not passed on to the outside world. With the continuous improvement of people's living standards, people are increasingly pursuing green consumption. Tartary buckwheat is rich in rutin, which has the functions of softening blood vessels, lowering blood pressure, lowering blood sugar, lowering blood fat, and helping children's intellectual development. Its edible People pay more and more attention to health function and health function, which makes some bitter wheat products sell well in the market. Because tartary buckwheat has good health effects and is helpful to children's intellectual development, and is relatively cheap (8-10 yu...

AI Technical Summary

Problems solved by technology

[0004] (1) Poor control of water temperature, water volume, baking soda volume, fermentation time, etc. lead to stiff buckwheat rake, yellow or white color, poor taste, unpalatable taste, and cannot be sold

[0005] (2) After the tartary buckwheat rake is placed in the pot, the buckwheat rake is steamed directly without knowing how to steam it slightly, and the whole steaming time is not controlled properly, resulting in the tartary buckwheat rake being cracked and stiff or uncooked, which cannot be sold

[0006] (3) The amount of sucrose cannot be controlled well, resulting in tartary buckwheat that is too sweet or too bitter, which is not accepted by people and cannot be sold

[0007] (4) It is not known that there is no need to add baking soda and sucrose when starting fermentation, which leads to poor fermentation effect of tartary buckwheat noodles, and tartary buckwheat with good color and good taste cannot be sold.

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