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Tartary buckwheat biscuit and preparation method thereof

A technology of tartary buckwheat biscuits and tartary buckwheat powder, which is applied in the direction of baking methods, baking, baked foods with modified ingredients, etc., can solve the problems of low flavonoid and phenol content, achieve crisp taste, reduce flavonoid and phenol volatilization, The effect of promoting interpenetration

Pending Publication Date: 2021-11-02
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the above-mentioned technical deficiencies, provide a kind of tartary buckwheat biscuit and its preparation method, solve the technical problems of the bitter taste of the tartary buckwheat biscuit in the prior art, and the content of flavonoids and phenols is low

Method used

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  • Tartary buckwheat biscuit and preparation method thereof
  • Tartary buckwheat biscuit and preparation method thereof
  • Tartary buckwheat biscuit and preparation method thereof

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preparation example Construction

[0032] This specific embodiment also includes the preparation method of above-mentioned tartary buckwheat biscuit, comprises the following steps:

[0033] S0, tartary buckwheat flour and wheat flour are crossed 100-110 mesh screen;

[0034] S1. According to the ratio of each raw material, mix sugar water, salt, baking soda and compound leavening agent to obtain the first mixture;

[0035] S2. Mix and whip the egg yolk liquid and butter, then add the first mixture and stir to obtain the second mixture, and heat the second mixture to 50-60°C;

[0036] S3, mixing tartary buckwheat flour and wheat flour and adding the second mixture at a temperature of 50-60° C. and stirring for 3-5 minutes until dough is formed;

[0037] S4, the dough is left to stand for 20-30 minutes, and then a cake base with a thickness of 3-4mm and a diameter of 5-6cm is made with a mold;

[0038] S5. Put the cake embryo into the oven, set the upper heat to 130-150°C, lower the heat to 160-170°C and bake f...

Embodiment 1

[0042] This embodiment proposes a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials. The raw materials are calculated in parts by weight, including: 20 parts of tartary buckwheat flour, 80 parts of wheat flour, 15 parts of egg yolk liquid, 35 parts of butter, 40 parts of 1 part sugar water, 0.3 part salt, 0.5 part baking soda and 0.2 part compound leavening agent. Further, the sugar water includes 30 parts of white sugar and 10 parts of water.

[0043] The tartary buckwheat biscuit that present embodiment proposes is made by following steps:

[0044] S0, tartary buckwheat flour and wheat flour are crossed 100 mesh screens;

[0045] S1. According to the ratio of each raw material, mix sugar water, salt, baking soda and compound leavening agent to obtain the first mixture;

[0046] S2. Mix and whip the egg yolk liquid and butter, then add the first mixture and stir to obtain the second mixture, and heat the second mixture to 55°C;

[0047] S3. Mi...

Embodiment 2

[0052] This embodiment proposes a tartary buckwheat biscuit, which is prepared by mixing and baking raw materials. The raw materials are calculated in parts by weight, including: 10 parts of tartary buckwheat flour, 90 parts of wheat flour, 20 parts of egg yolk liquid, 30 parts of butter, 45 parts of 1 part sugar water, 0.4 part salt, 0.8 part baking soda and 0.3 part compound leavening agent. Further, the sugar water includes 35 parts of white sugar and 10 parts of water.

[0053] The tartary buckwheat biscuit that present embodiment proposes is made by following steps:

[0054] S0, tartary buckwheat flour and wheat flour are crossed 110 mesh screens;

[0055] S1. According to the ratio of each raw material, mix sugar water, salt, baking soda and compound leavening agent to obtain the first mixture;

[0056] S2. Mix and whip the egg yolk liquid and butter, then add the first mixture and stir to obtain the second mixture, and heat the second mixture to 50°C;

[0057] S3. Mi...

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Abstract

The invention discloses a tartary buckwheat biscuit and a preparation method thereof, and belongs to the technical field of food processing. The tartary buckwheat biscuit comprises the following components in parts by weight: tartary buckwheat flour, wheat flour, yolk liquid, butter, sweet water, table salt, baking soda and a composite leavening agent. The preparation method of the tartary buckwheat biscuits comprises the following steps: mixing sweet water, table salt, baking soda and a composite leavening agent to obtain a first mixture; whipping egg yolk liquid and butter, adding the first mixture, performing stirring to obtain a second mixture, and performing heating; stirring the tartary buckwheat flour, the wheat flour and the second mixture to form dough, and then preparing a cake blank; putting the biscuit blanks into an oven, baking with an upper fire of 130-150 DEG C and a lower fire of 160-170 DEG C, then baking with an upper fire of 180-190 DEG C and a lower fire of 200-210 DEG C, and then baking with an upper fire of 150-160 DEG C and a lower fire of 170-180 DEG C to obtain the tartary buckwheat biscuits. The tartary buckwheat biscuit is crisp in taste, not bitter and high in flavone and phenol content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tartary buckwheat biscuit and a preparation method thereof. Background technique [0002] Biscuit is a kind of popular casual convenience food, which has the advantages of various types, convenient eating, long storage period and rich taste, but also has the disadvantages of high calorie and low nutrition. It is a necessary measure to adapt to today's food consumption concept to improve the low-calorie, high-nutrition formula and process optimization of biscuits. Based on the above requirements, healthy and delicious low-fat multigrain biscuits have received widespread attention. [0003] Tartary buckwheat has a clear effect of "three reductions and one increase", that is, reducing hyperlipidemia, high blood pressure, hyperglycemia and enhancing the body's immunity. Tartary buckwheat whole powder is rich in protein, dietary fiber and active substances (phenols, flavon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/34A21D2/16A21D2/18A21D2/02A21D8/06
CPCA21D13/06A21D2/36A21D2/34A21D2/16A21D2/181A21D2/02A21D8/06
Inventor 方正武卢奕霏王彩丽王书平马东方
Owner YANGTZE UNIVERSITY
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