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High-fiber tartarian buckwheat cakes and making method

A tartary buckwheat and high-fiber technology, which is applied in the field of food processing, can solve the problems of enterprises' emission reduction pressure, resource waste, and unrealized value-added comprehensive utilization, and achieve the effects of improved preservation rate, reduced browning degree, and good appearance formability

Inactive Publication Date: 2019-08-06
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of Rosa roxburghii products, Rosa roxburghii pomace, which accounts for 50% of the whole fruit of Rosa roxburghii, is the main by-product of Rosa roxburghii processing. It is a good dietary fiber raw material and still retains good nutrients of Rosa roxburghii, which has good development and edible value , but has not yet achieved effective value-added comprehensive utilization, resulting in waste of resources and pressure on enterprises to reduce emissions

Method used

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  • High-fiber tartarian buckwheat cakes and making method
  • High-fiber tartarian buckwheat cakes and making method
  • High-fiber tartarian buckwheat cakes and making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1. A high-fiber tartary buckwheat cake is made from the following raw materials in proportion by weight:

[0059]

[0060] The preparation method of aforementioned high-fiber tartary buckwheat cake is carried out in the following steps:

[0061] a. Tartary buckwheat flour milling: after tartary buckwheat is roasted and cooled, mixed with xylitol and pulverized to obtain tartary buckwheat xylitol mixed powder, set aside;

[0062] b. Preparation of Rosa roxburghii pomace: Wash the fresh Rosa roxburghii fruit, cut into pieces, remove seeds and squeeze the juice, keep the Rosa roxburghii pomace for later use;

[0063] c. Preparation of pomace powder: freeze the pomace of Rosa roxburghii, dry it to constant weight when needed, and pulverize it at low temperature to obtain pomace powder; specifically, use a low-temperature pulverizer (water-cooled) to pulverize to obtain pomace powder ;

[0064] d. Mixing materials to make cake: mix tartary buckwheat xylitol mixed...

Embodiment 2

[0072] Example 2. A high-fiber tartary buckwheat cake is made from the following raw materials in proportion by weight:

[0073]

[0074] The preparation method of above-mentioned high-fiber tartary buckwheat cake is the same as embodiment 1.

Embodiment 3

[0075] Example 3. A high-fiber tartary buckwheat cake is made from the following raw materials in proportion by weight:

[0076]

[0077] The preparation method of above-mentioned high-fiber tartary buckwheat cake is the same as embodiment 1.

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Abstract

The invention discloses high-fiber tartarian buckwheat cakes and a making method. The high-fiber tartarian buckwheat cakes are made from the following raw materials in parts by weight of 30-40 parts of tartarian buckwheat, 8-15 parts of single roxburgh rose fruit residue powder, 28-38 parts of xylitol, 0.05-0.2 part of chitosan and 12-20 parts of edible vegetable oil. Local feature food grain rawmaterials and fruit and vegetable processing by-products are in scientific formula combination, so that on one hand, the provided tartarian buckwheat pastry products are more reasonable in nutrition ingredient constitution and high in flavor quality, besides, by-product waste of roxburgh rose fruit enterprises can be effectively reduced, and high-value utilization is realized; and particularly twokinds of raw materials and auxiliary materials are used for scientific and reasonable collocation and processing, so that the quality and quality stability in the shelf life are effectively increased, the technique is practical, simple and feasible, and products have obvious advantages in quality compared with the same products of the previous year.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-fiber tartary buckwheat cake and a preparation method thereof. Background technique [0002] Tartary buckwheat, as a local characteristic miscellaneous grain, has been widely recognized for its unique nutritional composition and health benefits, and related foods have been developed. At present, most baked tartary buckwheat products have relatively single varieties and formulas, poor palatability, and low quality grades , affecting its attractive competitiveness in the consumer market. For example, tartary buckwheat cake, one of the more representative ones, is mainly made from conventional starch syrup mixed with tartary buckwheat. It has a strong flavor and is not prominent, the product is dark yellow in color, poor in palatability and formability, and has low nutritional value. Shortcomings. [0003] Rosa roxburghii is an advantageous local resource in Guizhou, rich in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L29/30A23P30/10
CPCA23L19/07A23L29/37A23L29/30A23L7/10A23P30/10
Inventor 丁筑红谯金美柳飞丁旭
Owner GUIZHOU UNIV