CN101099498A - Buckwheat cake and preparing technology - Google Patents
Buckwheat cake and preparing technology Download PDFInfo
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- CN101099498A CN101099498A CNA200710049563XA CN200710049563A CN101099498A CN 101099498 A CN101099498 A CN 101099498A CN A200710049563X A CNA200710049563X A CN A200710049563XA CN 200710049563 A CN200710049563 A CN 200710049563A CN 101099498 A CN101099498 A CN 101099498A
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Abstract
The present invention discloses a buckwheat jelly and its preparation process. The invented buckwheat jelly has several health-care funclcons, and is made up by using buckwheat flour, edible water and food additive through a certain preparation process. Its composition includes 5g of buckwheat flour, 25-45g of edible water and 0.03-0.1g of food additive, and its preparation process includes the following steps: (1), firstly, mixing buckwheat flour with 10-15% of total weight of edible water, kneading them to make them be formed into dough; (2), mixing the above-mentioned dough and 20-25% of residual edible water to obtain flour paste; (3), heating residual edible water to 60-70deg.C; (4), pouring the above-mentioned flour paste into the above-mentioned edible water with 60-70deg.C, continuously stirring them to make curing process for 25-45min; and (5), cooling at normal temperature and filling. In the step (1) or step (3) of above-mentioned preparation process the food additive can be added.
Description
Technical field
The present invention relates to a kind of buckwheat cake and manufacture craft, belong to the health care food production field.
Background technology
Cake is a daily living article, but existing cake all adopts wheaten food as raw material, compares with the especially bitter buckwheat face of buckwheat face, and is greatly inferior aspect health care and nutritive value.Existing buckwheat face (bitter buckwheat face) cake manufacture craft all is to adopt means such as fried, baking, and its high temperature has destroyed nutritional labelings such as the vitamin, mineral matter of buckwheat face, thereby has reduced healthy nutritive value.
Summary of the invention
The objective of the invention is to provide a kind of buckwheat cake and manufacture craft with good health care in order to address the above problem.
The present invention realizes above-mentioned purpose like this:
Buckwheat cake among the present invention is made by buckwheat face, drinkable water and food additives, and its quality proportioning is: buckwheat face 5 grams, drinkable water 25-45 gram, food additives 0.03-0.1 gram.
The manufacture craft of the buckwheat cake among the present invention, its technological process is:
(1) 10-15% with buckwheat face and drinkable water total amount rubs up into earlier dough;
(2) the 20-25% and the above-mentioned dough furnishing starch adhesive of residue drinkable water;
(3) the residue drinkable water is burnt the degree to 60-70;
(4) above-mentioned starch adhesive is poured in the warm water of above-mentioned 60-70 degree, stirred while pour into, can not produce dough in this process, the stirring curing time is: 25-45 minute;
(5) normal temperature cooling back packing;
In above-mentioned technological process, also comprise following preparation method: in process, sterilize with sterilamp; In (1) step in above-mentioned technological process food additives are put into flour, or in (3) step in above-mentioned technological process food additives are put into hot water.
As best mode of the present invention, described buckwheat face is bitter buckwheat face.Bitter buckwheat face is a kind of buckwheat face of the most nutritious value and health care.
In (4) step in described technological process, in whipping process, temperature remains on 80-100 ℃.The experiment proved that this temperature is to stir and do not form the optimum temperature of dough.
Bitter buckwheat face contains protein, fat, starch, amino acid, vitamin B1, vitamin B2, nicotinic acid, rutin, total brass, calcium, phosphorus, iron, magnesium, network etc., and nutritional labeling is very abundant.8 seed amino acids that contain needed by human in the buckwheat seed, lysine content is abundant.Bridge has a protective effect to cardiovascular.The buck wheat protein extract reduce blood cholesterol, neutral fat, the accumulation of inhibition body fat, increase moisture in the ight soil with weight, promote drainage, to improve aspect such as constipation all powerful.Contain abundant nicotinic acid in the buckwheat, can strengthen elasticity, toughness and the compactness of vascular wall, reduce blood fat, so have the effect of protection blood vessel.Contain a large amount of brass compounds in the buckwheat.Rutin can be improved the permeability of capillary, keeps the capilary circulation, strengthens ascorbic metabolism and promote the function that it is accumulated in mechanism.Especially be suitable for edible for patients such as hypertension, dyslipidemia, coronary heart disease, diabetes, obesity, arteriosclerosis, poor appetite, gastrointestinal retention.Chemical fertilizer, agricultural chemicals are seldom used in the buckwheat cultivation, so the buckwheat of non-environmental-pollution production is typical pollution-free food.
Because of bitter buckwheat contains crude fibre, difficulty of processing is big, and mouthfeel is poor, thus add an amount of food additives, to improve buckwheat flour matter and mouthfeel.
Beneficial effect of the present invention is:
As from the foregoing,, not only have health cares such as promoting to drain, improve constipation, protection blood vessel, and delicate mouthfeel, taste are pretty good with the buckwheat cake of the processing of the manufacture craft among the present invention.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further described in detail:
Embodiment 1: batching is formed: 1 jin of buckwheat face, 7 jin of water, edible additive 5 grams; Operating procedure:
(1) in the buckwheat face, behind the adding edible additive buckwheat face is rubbed up into dough with 10% of drinkable water total amount; (2) 20% and dough furnishing starch adhesive of residue drinkable water; (3) the residue drinkable water is burnt to 70 degree; (4) above-mentioned starch adhesive is poured in the warm water of above-mentioned 70 degree, stirred while pour into, require: stir, dough can not be arranged, stir the curing time: 40 minutes, temperature remained on 90 degree in this process; (5) cooling: normal temperature cooling back packing.In above-mentioned process, sterilize with sterilamp.
Embodiment 2: batching is formed: 1.5 jin of buckwheat faces, 11 jin of water, edible additive 6 grams; Operating procedure:
(1) in the buckwheat face, behind the adding edible additive buckwheat face is rubbed up into dough with 15% of drinkable water total amount; (2) 25% and dough furnishing starch adhesive of residue drinkable water; (3) the residue drinkable water is burnt to 70 degree; (4) above-mentioned starch adhesive is poured in the warm water of above-mentioned 70 degree, stirred while pour into, require: stir, dough can not be arranged, stir the curing time: 45 minutes, temperature remained on 100 degree in this process; (5) cooling: normal temperature cooling back packing.In above-mentioned process, sterilize with sterilamp.
Embodiment 3: batching is formed: 2 jin of buckwheat faces, 15 jin of water, edible additive 8 grams; Operating procedure:
(1) the buckwheat face is rubbed up into dough with 10% of drinkable water total amount; (2) 25% and dough furnishing starch adhesive of residue drinkable water; (3) burn the residue drinkable water to 68 degree and in water, add edible additive; (4) above-mentioned starch adhesive is poured in the warm water of above-mentioned 68 degree, stirred while pour into, require: stir, dough can not be arranged, stir the curing time: 35 minutes, temperature remained on 100 degree in this process; (5) cooling: normal temperature cooling back packing.In above-mentioned process, sterilize with sterilamp.
Claims (4)
1, a kind of buckwheat cake is made by buckwheat face, drinkable water and food additives, it is characterized in that: its quality proportioning is: buckwheat face 5 grams, drinkable water 25-45 gram, food additives 0.03-0.1 gram.
2, buckwheat cake according to claim 1 is characterized in that: described buckwheat face is bitter buckwheat face.
3, a kind of manufacture craft of buckwheat cake as claimed in claim 1: it is characterized in that: its technological process is:
(1) 10-15% with buckwheat face and drinkable water total amount rubs up into earlier dough;
(2) the 20-25% and the above-mentioned dough furnishing starch adhesive of residue drinkable water;
(3) the residue drinkable water is burnt the degree to 60-70;
(4) above-mentioned starch adhesive is poured in the warm water of above-mentioned 60-70 degree, stirred while pour into, can not produce dough in this process, the stirring curing time is: 25-45 minute;
(5) normal temperature cooling back packing;
In above-mentioned technological process, also comprise following preparation method: in process, sterilize with sterilamp; In (1) step in above-mentioned technological process food additives are put into flour, or in (3) step in above-mentioned technological process food additives are put into hot water.
4, the manufacture craft of buckwheat cake according to claim 3: it is characterized in that: in (4) step in described technological process, in whipping process, temperature remains on 80-100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710049563XA CN101099498A (en) | 2007-07-20 | 2007-07-20 | Buckwheat cake and preparing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710049563XA CN101099498A (en) | 2007-07-20 | 2007-07-20 | Buckwheat cake and preparing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101099498A true CN101099498A (en) | 2008-01-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710049563XA Pending CN101099498A (en) | 2007-07-20 | 2007-07-20 | Buckwheat cake and preparing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101099498A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340373A (en) * | 2013-06-27 | 2013-10-09 | 雷震 | Five-component healthcare strengthening cake and preparation method thereof |
-
2007
- 2007-07-20 CN CNA200710049563XA patent/CN101099498A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340373A (en) * | 2013-06-27 | 2013-10-09 | 雷震 | Five-component healthcare strengthening cake and preparation method thereof |
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Open date: 20080109 |