Novel sweetened bean paste tartary buckwheat cake and preparation method thereof

Abstract

The invention discloses a novel sweetened bean paste tartary buckwheat cake and a preparation method thereof, and belongs to the technical field of food processing, and the novel sweetened bean paste tartary buckwheat cake is prepared from wheat flour, tartary buckwheat flour, red bean paste stuffing, maltitol liquid, Taigu syrup, vegetable oil, sodium bicarbonate and water according to a specific proportion. Through a reasonable raw material ratio, the nutritional and health-care functions of the tartary buckwheat and the fragrant and sweet taste of the sweetened bean paste are perfectly combined, and the tartary buckwheat sweetened bean paste is not only soft and fragrant and sweet in taste, but also rich in nutritional ingredients such as dietary fibers, proteins, vitamins and minerals; according to the preparation method disclosed by the invention, by optimizing the raw material ratio and process parameters, the product tastes soft, fragrant and sweet, has the special fragrance of tartary buckwheat, is free from the problems of roughness and excessive bitter taste, and can meet the taste requirements of different consumers; meanwhile, the preparation method is simple in process, convenient to operate, short in production period, free of complex equipment, low in production cost and suitable for industrial large-scale production.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a novel bean paste tartary buckwheat cake and a preparation method thereof. BACKGROUND

[0002] Tartary buckwheat is a food crop with medicinal and edible properties, rich in nutrients such as dietary fiber, protein, rutin, vitamin E, B vitamins and various minerals, and has health care functions such as reducing blood sugar, reducing blood lipids, antioxidant and enhancing immunity, and is known as "King of Five Cereals". With the improvement of people's health consciousness, tartary buckwheat food is more and more favored by consumers.

[0003] Bean paste cake is a traditional Chinese pastry, which is loved by consumers for its sweet and soft texture. Traditional bean paste cake usually uses wheat flour as the main raw material, and adds a large amount of sucrose and oil. Although it has good taste, it is single in nutrition, high in sugar and fat content, and long-term consumption is not conducive to health, which does not meet the needs of modern consumers for healthy food.

[0004] At present, some tartary buckwheat pastries have appeared on the market, but most of them have the following problems: first, the addition amount of tartary buckwheat powder is unreasonable, which leads to rough product taste and heavy bitterness, which is difficult for the public to accept; second, the formula design is unreasonable, and the nutrition is unbalanced; third, the preparation process is complex, and the production cost is high, which is not conducive to industrialized production; fourth, the product shelf life is short and easy to deteriorate.

[0005] Therefore, it is of important market value and social significance to develop a novel bean paste tartary buckwheat cake with good taste, rich nutrition, health and safety, simple production process and long shelf life. SUMMARY

[0006] The purpose of the present application is to provide a novel bean paste tartary buckwheat cake and a preparation method thereof to solve the problems in the background art.

[0007] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a novel bean paste tartary buckwheat cake, which is composed of the following raw materials in parts by weight:

[0008] wheat flour: 140 parts; tartary buckwheat powder: 60 parts; red bean paste filling: 75 parts;

[0009] maltitol liquid: 50 parts; Taigu syrup: 50 parts; vegetable oil: 75 parts;

[0010] sodium bicarbonate: 4 parts; water: 20 parts.

[0011] It should be noted in the scheme that the red bean paste filling is made by mixing red beans and maltitol liquid, and the weight ratio of red beans to maltitol liquid is 1:0.3-0.5.

[0012] It is further worth mentioning that the vegetable oil is edible grade vegetable oil selected from one or more of the following: soybean oil, peanut oil, sunflower seed oil, corn oil.

[0013] It is further worth mentioning that the solid content of the Taigu syrup is 75%-85%, and the DE value is 40-50.

[0014] As a preferred embodiment, the maltitol liquid has a maltitol content of ≥95% and a moisture content of ≤5%.

[0015] The application also provides a preparation method of a novel bean paste buckwheat cake, comprising the following steps:

[0016] Step S1, raw material pretreatment: screen the wheat flour and buckwheat flour through an 80-100 mesh sieve respectively, remove impurities, and reserve;

[0017] Step S2, dough preparation: put the screened wheat flour, buckwheat flour and sodium bicarbonate into a dough mixer, dry mix uniformly, then add red bean paste filling, maltitol liquid, Taigu syrup, vegetable oil and water, stir at a temperature of 25-30℃ for 15-20 minutes, and prepare a uniform dough;

[0018] Step S3, shaping: divide the dough prepared in step S2 into small doughs of 50-60 grams each, and press into cake blanks with a diameter of 6-8 centimeters and a thickness of 1.5-2 centimeters;

[0019] Step S4, baking: put the cake blanks prepared in step S3 into an oven, bake at a temperature of 180-200℃ for 15-20 minutes, until the surface of the cake blanks is golden yellow;

[0020] Step S5, cooling and packaging: take out the baked bean paste buckwheat cake, cool naturally to room temperature, then vacuum package, and the finished product is obtained.

[0021] As a preferred embodiment, the stirring speed in step S2 is 100-150 revolutions per minute.

[0022] As a preferred embodiment, the oven in step S4 adopts an up-and-down heating mode, and the cake blanks are turned over every 5-8 minutes during the baking process.

[0023] As a preferred embodiment, the cooling process in step S5 is carried out in a clean workshop, the cooling time is 30-45 minutes, the cooling environment temperature is 20-25℃, and the relative humidity is 40%-60%.

[0024] As a preferred embodiment, the vacuum packaging in step S5 adopts a food-grade composite packaging bag, and the shelf life of the packaged product is 15-45 days.

[0025] Compared with the prior art, the novel dough sesame bitter buckwheat cake and the preparation method thereof provided by the present application have at least the following beneficial effects:

[0026] (1) The dough sesame bitter buckwheat cake is rich in nutritional ingredients such as dietary fiber, protein, rutin, vitamins and minerals, wherein the content of dietary fiber is more than 6.5%, the content of rutin is more than 120 mg / 100 g, and the cake has good nutritional and health-care functions; and the present application uses maltitol liquid to replace part of traditional sucrose, the total sugar content of the product is controlled to be less than 30%, and the product is suitable for diabetics and people who pay attention to health; at the same time, the product does not add preservatives, pigments, essences and other food additives, and meets the needs of modern consumers for healthy food.

[0027] (2) The product has a soft and sweet taste, has a unique bitter buckwheat aroma, has no roughness and no excessive bitterness, and can meet the taste needs of different consumers; at the same time, the preparation method of the present application is simple, convenient and short in production cycle, does not need complex equipment, is low in production cost, and is suitable for industrialized mass production; and the product has a shelf life of 15-45 days by optimizing the formula and using vacuum packaging technology, which is beneficial to the storage and sales of the product. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 Figure 1 is a flowchart of the preparation method of the novel dough sesame bitter buckwheat cake. DETAILED DESCRIPTION

[0029] The present application will be further described below in combination with examples.

[0030] The present application provides a novel dough sesame bitter buckwheat cake, which is composed of the following raw materials by weight:

[0031] Wheat flour 140 parts: as the main source of carbohydrates, providing the basic taste and structure of the product;

[0032] Bitter buckwheat flour 60 parts: providing rich nutritional ingredients and health-care functions, and improving the nutritional value of the product;

[0033] Red bean paste 75 parts: providing a sweet taste and increasing the flavor level of the product;

[0034] Maltitol liquid 50 parts: as a sweetener, replacing part of traditional sucrose to reduce the sugar content of the product;

[0035] Taigu syrup 50 parts: providing sweetness and moisturizing properties, improving the taste of the product and prolonging the shelf life;

[0036] Vegetable oil 75 parts: improving the taste of the product and increasing the crispness of the product;

[0037] Sodium bicarbonate 4 parts: as a bulking agent, to make the product soft in texture;

[0038] Water 20 parts: as a solvent, to promote uniform mixing of raw materials.

[0039] Example One: A new type of bean paste buckwheat cake, which is prepared from the following weight parts of raw materials:

[0040] Wheat flour: 1400 grams; buckwheat flour: 600 grams; red bean paste filling: 750 grams;

[0041] Maltitol liquid: 500 grams; Taigu syrup: 500 grams; soybean oil: 750 grams;

[0042] Sodium bicarbonate: 40 grams; water: 200 grams.

[0043] Among them, the red bean paste filling is made from red beans and maltitol liquid in a weight ratio of 1:0.4; the maltitol content in the maltitol liquid is 96%, and the water content is 4%; the solid content in the Taigu syrup is 80%, and the DE value is 45.

[0044] Reference Figure 1 The preparation method of the new type of bean paste buckwheat cake, which comprises the following steps:

[0045] Step S1, raw material pretreatment: screen the wheat flour and buckwheat flour through a 90-mesh sieve respectively, remove impurities, and reserve;

[0046] Step S2, dough preparation: put the screened wheat flour, buckwheat flour, and sodium bicarbonate into a dough mixer, dry mix for 2 minutes, then add the red bean paste filling, maltitol liquid, Taigu syrup, vegetable oil, and water, stir at a speed of 120 revolutions per minute at a temperature of 28°C for 18 minutes to prepare a uniform dough;

[0047] Step S3, shaping: divide the prepared dough into small doughs of 55 grams each, and press into cake blanks with a diameter of 7 centimeters and a thickness of 1.8 centimeters;

[0048] Step S4, baking: place the cake blanks in an oven and use an up-and-down heating method to bake at a temperature of 190°C for 18 minutes, turn the cake blanks every 6 minutes during the baking process until the surface of the cake blanks turns golden yellow;

[0049] Step S5, cooling and packaging: take out the baked bean paste buckwheat cake, naturally cool it in a clean workshop for 40 minutes, the cooling environment temperature is 22°C, and the relative humidity is 50%, then vacuum package it using a food-grade composite packaging bag, and the finished product is obtained.

[0050] Example Two: A new type of bean paste buckwheat cake, which is prepared from the following weight parts of raw materials:

[0051] Wheat flour: 1400g; Tartary buckwheat flour: 600g; Red bean paste: 750g;

[0052] Maltitol liquid: 500g; Taigu syrup: 500g; Peanut oil: 750g;

[0053] Sodium bicarbonate: 40g; Water: 200g.

[0054] Among them, the red bean paste is prepared by mixing red beans and maltitol liquid in a weight ratio of 1:0.4; the maltitol liquid contains 96% maltitol and 4% water; the Taigu syrup contains 80% solids and has a DE value of 45.

[0055] Referring to Figure 1 The preparation method of the novel red bean paste Tartary buckwheat cake includes the following steps:

[0056] Step S1, raw material pretreatment: screen the wheat flour and Tartary buckwheat flour through a 90-mesh sieve to remove impurities, and reserve;

[0057] Step S2, dough preparation: put the screened wheat flour, Tartary buckwheat flour, and sodium bicarbonate into a dough mixer, dry mix for 2 minutes, then add the red bean paste, maltitol liquid, Taigu syrup, vegetable oil, and water, stir at a speed of 120 rpm at a temperature of 28℃ for 18 minutes to prepare a uniform dough;

[0058] Step S3, shaping: divide the prepared dough into small doughs of 55g each, and press into cake blanks with a diameter of 7cm and a thickness of 1.8cm;

[0059] Step S4, baking: put the cake blanks into an oven, use the top and bottom heating method, bake at a temperature of 180℃ for 20 minutes, turn the cake blanks every 6 minutes during the baking process until the surface of the cake blanks turns golden yellow;

[0060] Step S5, cooling and packaging: take out the baked red bean paste Tartary buckwheat cake, naturally cool it in a clean workshop for 30 minutes, the cooling environment temperature is 22℃, and the relative humidity is 50%, then vacuum package it using a food-grade composite packaging bag, and the finished product is obtained.

[0061] Example Three: A novel red bean paste Tartary buckwheat cake is prepared from the following raw materials in weight parts:

[0062] Wheat flour: 1400g; Tartary buckwheat flour: 600g; Red bean paste: 750g;

[0063] Maltitol liquid: 500g; Taigu syrup: 500g; Peanut oil: 750g;

[0064] Sodium bicarbonate: 40g; Water: 200g.

[0065] The plant oil is a mixed oil of sunflower seed oil and corn oil with a weight ratio of 1:1; the red bean paste filling is prepared by mixing red beans with a maltitol liquid at a weight ratio of 1:0.4; the maltitol liquid contains 96% of maltitol and 4% of water; and the Taigu syrup contains 80% of solids and has a DE value of 45.

[0066] Referring to Figure 1 The preparation method of the novel red bean paste buckwheat cake comprises the following steps:

[0067] Step S1, raw material pretreatment: screen the wheat flour and buckwheat flour through a 90-mesh sieve respectively, and remove impurities for standby use;

[0068] Step S2, dough preparation: put the screened wheat flour, buckwheat flour and sodium bicarbonate into a dough mixer, dry mix for 2 minutes, then add the red bean paste filling, maltitol liquid, Taigu syrup, plant oil and water, stir at a speed of 120 revolutions per minute under a temperature of 28℃ for 18 minutes to prepare a uniform dough;

[0069] Step S3, shaping: divide the prepared dough into small doughs with a weight of 55 grams each, and press into cake blanks with a diameter of 7 centimeters and a thickness of 1.8 centimeters;

[0070] Step S4, baking: put the cake blanks into an oven, adopt an up-and-down heating mode, and bake at a temperature of 200℃ for 15 minutes; turn the cake blanks every 6 minutes during the baking process until the surface of the cake blanks is golden yellow;

[0071] Step S5, cooling and packaging: take out the baked red bean paste buckwheat cake, naturally cool in a clean workshop for 45 minutes, and the cooling environment has a temperature of 22℃ and a relative humidity of 50%; then vacuum package the cake by using a food-grade composite packaging bag to obtain the finished product.

[0072] The red bean paste buckwheat cake prepared by the above method has a shelf life of 9 months under normal temperature (20-25℃) and a shelf life of 45 days under low temperature (0-4℃).

[0073] In summary, the red bean paste buckwheat cake is rich in nutritional ingredients such as dietary fiber, protein, rutin, vitamins and minerals, and has a dietary fiber content of more than 6.5% and a rutin content of more than 120 mg / 100 g, and has good nutritional and health care functions; the maltitol liquid is used to replace part of the traditional sucrose, the total sugar content of the product is controlled to be less than 30%, and the product is suitable for diabetics and people who pay attention to health; at the same time, the product does not add preservatives, pigments, essences and other food additives, and meets the needs of modern consumers for healthy food.

[0074] The application can meet the taste needs of different consumers by optimizing the raw material ratio and process parameters, the product has soft and sweet taste, has the unique aroma of bitter buckwheat, has no rough feeling and no heavy bitter problem; meanwhile, the preparation method of the application has simple process, convenient operation, short production cycle, does not need complex equipment, has low production cost, is suitable for industrial large-scale production; and the product shelf life can reach 15-45 days by optimizing the formula and adopting vacuum packaging technology, which is beneficial to the storage and sales of the product.

[0075] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto, any person skilled in the art can easily think of changes or replacements within the technical range disclosed by the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

[0076] Finally: the above is only a preferred embodiment of the present application and is not used to limit the present application, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A novel red bean paste buckwheat cake, characterized in that: It consists of the following raw materials in parts by weight: Wheat flour: 140 parts; Buckwheat flour: 60 parts; Red bean paste filling: 75 parts; Maltitol solution: 50 parts; Taigu syrup: 50 parts; Vegetable oil: 75 parts; Sodium bicarbonate: 4 parts; Water: 20 parts.

2. The novel red bean paste buckwheat cake according to claim 1, characterized in that: The red bean paste filling is made by mixing red beans and maltitol liquid, wherein the weight ratio of red beans to maltitol liquid is 1:0.3-0.

5.

3. The novel red bean paste buckwheat cake according to claim 1, characterized in that: The vegetable oil is an edible-grade vegetable oil, selected from one or more of soybean oil, peanut oil, sunflower seed oil, and corn oil.

4. The novel red bean paste buckwheat cake according to claim 1, characterized in that: The solids content of the Taigu syrup is 75%-85%, and the DE value is 40-50.

5. The novel red bean paste buckwheat cake according to claim 1, characterized in that: The maltitol solution has a maltitol content of ≥95% and a moisture content of ≤5%.

6. A method for preparing a novel red bean paste buckwheat cake as described in any one of claims 1-5, characterized in that: Includes the following steps: Step S1, Raw material pretreatment: Pass wheat flour and buckwheat flour through an 80-100 mesh sieve to remove impurities and set aside; Step S2, Dough preparation: Put the sifted wheat flour, buckwheat flour, and sodium bicarbonate into a dough mixer and dry mix evenly. Then add red bean paste, maltitol syrup, Taigu syrup, vegetable oil, and water. Stir at 25-30℃ for 15-20 minutes to form a uniform dough. Step S3, Shaping: Divide the dough prepared in step S2 into small dough balls of 50-60 grams each, and press them into dough discs with a diameter of 6-8 cm and a thickness of 1.5-2 cm. Step S4, Baking: Place the dough prepared in step S3 into the oven and bake at 180-200℃ for 15-20 minutes, until the surface of the dough turns golden brown. Step S5, Cooling and Packaging: Take out the baked red bean paste buckwheat cakes, let them cool naturally to room temperature, and then vacuum pack them to obtain the finished product.

7. The method for preparing the novel red bean paste buckwheat cake according to claim 6, characterized in that: The stirring speed mentioned in step S2 is 100-150 rpm.

8. The method for preparing the novel red bean paste buckwheat cake according to claim 6, characterized in that: The oven described in step S4 uses both top and bottom heating, and the dough is turned over every 5-8 minutes during baking.

9. The method for preparing the novel red bean paste buckwheat cake according to claim 6, characterized in that: The cooling process described in step S5 is carried out in a cleanroom, with a cooling time of 30-45 minutes, an ambient temperature of 20-25°C, and a relative humidity of 40%-60%.

10. The method for preparing the novel red bean paste buckwheat cake according to claim 6, characterized in that: The vacuum packaging described in step S5 uses food-grade composite packaging bags, and the shelf life of the packaged product is 15-45 days.

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