CN101243807A - Tartary buckwheat cake and preparation thereof - Google Patents
Tartary buckwheat cake and preparation thereof Download PDFInfo
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- CN101243807A CN101243807A CNA2008103006023A CN200810300602A CN101243807A CN 101243807 A CN101243807 A CN 101243807A CN A2008103006023 A CNA2008103006023 A CN A2008103006023A CN 200810300602 A CN200810300602 A CN 200810300602A CN 101243807 A CN101243807 A CN 101243807A
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Abstract
The invention relates to a cake made of duck wheat powder and the preparation method, belonging to food making field. The invention resolves the technical problem that the invention provides a cake made of duck wheat powder which can not only remove the saline taste of the duck wheat but also overcome the drawback of high sugar content of the current cake. The cake is prepared according the following weight proportion that: duck wheat powder 3.3 to 20 percent, flour 12.7 to 35 percent, eggs 20 to 32.3 percent, sugar alcohol food additive 25 to 50.5 percent and accessories 1 to 2.5 percent. The duck wheat cake can reduce the blood sugar and blood fat due to the duck wheat in the cake. The invention can supply for the hyperlipemia, hypertension or diabetes due that no sugar is added in during the preparing process and also supply for the persons (such as elders, kids and slimmer) who are not suitable for taking the food with high sugar content.
Description
Technical field
The present invention relates to cake that gets by the buckwheat powder preparation and preparation method thereof, belong to the making food field.
Background technology
Cake is one of wide popular food, and kind, profile, taste have a lot of selections.But can add a large amount of sugar (the yolk pie batching is about: flour 36%, white granulated sugar 23%, egg 33%) in the existing cake production is used to dismiss and seasoning.
Bitter buckwheat comes from the high and cold mountain area of height above sea level more than 2000 meters, is called as nourishing food in the cereals plant, is rich in compositions such as starch, protein, amino acid, vitamin B1, B2, rutin, flavones.But because its bitter, if factor such as consumption difference, compatibility composition difference or preparation method be improper, can influence the mouthfeel of the food that has added bitter buckwheat, therefore, Shang Weiyou is applied to bitter buckwheat to prepare in the relevant report of cake.
Summary of the invention
Technical problem solved by the invention provides a kind of Tartary buckwheat cake that has added the buckwheat powder preparation and got, and both can overcome the pained mouthfeel that bitter buckwheat has, and can solve the existing high defective of cake sugar content again.
Tartary buckwheat cake of the present invention is prepared from by following percentage by weight: buckwheat powder 3.3～20%, flour 12.7～35%, egg 20～32.3%, glycitols food additives 25～50.5%, auxiliary material 1～2.5%.In this Tartary buckwheat cake owing to contain bitter buckwheat, have effects such as hypoglycemic, reducing blood lipid, and in preparation process, do not add and contain sugared composition, it is edible to offer three high crowds, also can offer to be unsuitable for eating that to contain the too high crowd (as old man, child, fat-reducing personage) of sugar edible.
In order to increase mouthfeel, it is edible for different crowd also to inject heart material in Tartary buckwheat cake of the present invention.
Another technical problem solved by the invention promptly provides the preparation method of this Tartary buckwheat cake, comprises the steps:
A, take by weighing buckwheat powder, flour, egg, glycitols food additives, auxiliary material according to weight proportion;
B, get and sieve after buckwheat powder, flour and auxiliary material that steps A takes by weighing mix, promptly get mixed flour;
C, get the egg that shells that steps A takes by weighing and mix with the glycitols food additives, dismiss 2～6 minutes fast after, add the mixed flour after step B sieves, continue to dismiss to even batter;
D, step C is dismissed uniform batter, moulding by casting;
E, with the batter of step D moulding by casting roasting 12-15min under 180～200 ℃ temperature, cooling promptly gets Tartary buckwheat cake.Also can in cake, inject heart material to adjust taste according to actual needs.
Tartary buckwheat cake of the present invention is a raw material with bitter buckwheat, have effects such as hypoglycemic, reducing blood lipid, and the glycitols food additives that adopt substitutes white sugar, is suitable for modern crowd's low sugar, healthy living needs, for the public provides another healthy food.
The specific embodiment
Tartary buckwheat cake of the present invention is prepared from by following percentage by weight: buckwheat powder 3.3～20%, flour 12.7～35%, egg 20～32.3%, glycitols food additives 25～50.5%, auxiliary material 1～2.5%.
According to raw material consumption screening test, the Tartary buckwheat cake that is prepared from by following percentage by weight is all better aspect profile, color and luster, the mouthfeel: buckwheat powder 10～20%, flour 20～30%, egg 22～30%, glycitols food additives 30～35%, auxiliary material 1～1.2%.
The buckwheat powder addition has requirement to the high low degree of gluten of flour, and promptly bitter buckwheat adds many more glutens to flour and requires high more.The flour gluten is low excessively, and the cake embryo spreads by pine; Gluten is too high, and it is not enough to bubble, and influences moulding and mouthfeel.So at the addition of buckwheat powder, the preferred Plain flour of Tartary buckwheat cake of the present invention uses as raw material, need to prove that employed flour is wheat flour, or can the baking cake used flour material is all within the present invention's scope required for protection.
In order to increase mouthfeel, can also in cake, inject heart material (adding the heart material yolk pie of existing market popularity just), heart material of the present invention is made up of following components in weight percentage:
Anhydrous shortening 40～60%, glycitols food additives 40～60%.Also can add about 1% auxiliary material on a small quantity therein, as conventional additives such as anticorrisive agent, flavor enhancement, antistaling agents.
Concrete heart preparation method for material is earlier anhydrous shortening to be added in the mixer, dismisses 15min, will add glycitols food additives (when making solution concentration being had no requirement (NR)) again, stirs, and can add auxiliary material in whipping process.As temperature the end of than, can be being heated to 25 ℃.The Tartary buckwheat cake that then heart material is injected cooling gets final product, and can require to adjust injection rate according to mouthfeel and moulding.Because the heart material that uses also is the sugar-free composition, it is edible to be suitable for three high crowds.Heart material also can select jam, sweetened bean paste or milk wet goods to be used to adjust taste.
Use at least a in glycitols food additives xylitol, D-sorbite, the maltitol in Tartary buckwheat cake of the present invention and the heart material.Preferred maltitol (color and luster better, be better than other two kinds of sugar alcohols aspect the diarrhea causing).
Particularly, the preparation method of this Tartary buckwheat cake is as follows:
A, take by weighing buckwheat powder, flour, egg, glycitols food additives, auxiliary material according to weight proportion;
B, get and sieve after buckwheat powder, flour and auxiliary material that steps A takes by weighing mix, promptly get mixed flour;
C, get the egg that shells that steps A takes by weighing and mix with the glycitols food additives, dismiss 2-6 minute fast after, add the mixed flour after step B sieves, continue to dismiss to even batter;
D, step C is dismissed uniform batter, moulding by casting;
E, with the batter of step D moulding by casting roasting 12-15min under 180～200 ℃ temperature, cooling promptly gets Tartary buckwheat cake.Also can in cake, inject heart material to adjust taste according to actual needs.
Tartary buckwheat cake raw material screening test of the present invention is as follows:
Glycitols food additives 30～35%, egg 20～30%, auxiliary material 1% (are specially the auxiliary material of conventional preparation such as cake oil, baking powder, anticorrisive agent, water retention agent cake, addition adds according to food processing consumption commonly used), screen the consumption of Tartary buckwheat cake of the present invention (gross weight of buckwheat powder, flour, egg, maltitol, auxiliary material is 100%) by the consumption of adjusting buckwheat powder, flour then.
Buckwheat powder addition and mouthfeel characteristics see Table 1.
Table 1 Tartary buckwheat cake mouthfeel screening of the present invention
| Raw material | Addition | The mouthfeel characteristics |
| Buckwheat powder | 5% | Buckwheat powder content is lower, color and luster is yellowish, bitter buckwheat fragrance is not obvious.Tissue is fine and smooth, but mouthfeel is more dried. |
| Buckwheat powder | 15% | Buckwheat powder content is moderate, golden yellow color, bitter buckwheat fragrance are pure.Tissue is fine and smooth, soft mouth feel.The local flavor that cake is arranged has the characteristic of bitter buckwheat again. |
| Buckwheat powder | 23% | Buckwheat powder too high levels, the black Huang of color and luster, bitter buckwheat are distinguished the flavor of too heavy, can get one's bitters.Organize coarse, loose, the cake Moisture high UCL. |
Through screening test, the addition of buckwheat powder was at 10～20% o'clock, and its mouthfeel, color and luster, fragrance more meet the commercialization requirement.
Tartary buckwheat cake of the present invention is selected xylitol, D-sorbite, maltitol, and white sugar prepares cake, and other raw material is selected according to ratio shown in the table 2, and its mouthfeel, profile contrast as follows:
Table 2
| Addition | Buckwheat powder | Flour | Egg | Auxiliary material | The mouthfeel characteristics | |
| D-sorbite | 30-35％ | 10％ | 26％ | 29％ | 1％ | Mouthfeel is soft |
| White sugar | 20-30％ | 15％ | 30％ | 20-35％ | 1％ | Sugariness increases |
| Xylitol | 30-35％ | 18％ | 25％ | 25％ | 1％ | Reduced sugar is very low |
| Maltitol | 30-35％ | 13-18％ | 26-28％ | 25％ | 1％ | Very low, low sweet, the bitter buckwheat aromatic flavour of reduced sugar |
Interpolation white sugar, xylitol, D-sorbite, maltitol do not have significant difference from external form, color and luster, but because the sugar alcohol product is suitable wide, preferably three high colonies are edible.
Claims (10)
1. Tartary buckwheat cake is characterized in that it is prepared from by following percentage by weight:
Buckwheat powder 3.3～20%, flour 12.7～35%, egg 20～32.3%, glycitols food additives 25～50.5%, auxiliary material 1～2.5%.
2. Tartary buckwheat cake according to claim 1 is characterized in that it is prepared from by following percentage by weight:
Buckwheat powder 10～20%, flour 20～30%, egg 22～30%, glycitols food additives 30～35%, auxiliary material 1～1.2%.
3. Tartary buckwheat cake according to claim 1 is characterized in that: described flour is Plain flour.
4. Tartary buckwheat cake according to claim 1 is characterized in that injecting heart material in cake.
5. Tartary buckwheat cake according to claim 4 is characterized in that described heart material is that following components in weight percentage is formed:
Anhydrous shortening 40～60%, glycitols food additives 40～60%.
6. Tartary buckwheat cake according to claim 4 is characterized in that described heart material is jam, sweetened bean paste or cream.
7. according to each described Tartary buckwheat cake of claim 1～6, it is characterized in that described glycitols food additives are at least a in xylitol, D-sorbite, the maltitol.
8. according to each described Tartary buckwheat cake of claim 1～6, it is characterized in that described glycitols food additives are maltitol.
9. the preparation method of the described Tartary buckwheat cake of claim 1 is characterized in that, it comprises the steps:
A, take by weighing buckwheat powder, flour, egg, glycitols food additives, auxiliary material according to weight proportion;
B, get and sieve after buckwheat powder, flour and auxiliary material that steps A takes by weighing mix, promptly get mixed flour;
C, get the egg that shells that steps A takes by weighing and mix with the glycitols food additives, dismiss 2～6 minutes fast after, add the mixed flour after step B sieves, continue to dismiss to even batter;
D, step C is dismissed uniform batter, moulding by casting;
E, with the batter of step D moulding by casting roasting 1215min under 180～200 ℃ temperature, cooling promptly gets Tartary buckwheat cake.
10. the preparation method of Tartary buckwheat cake according to claim 9 is characterized in that also being included in the Tartary buckwheat cake of step e gained and injects heart material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008103006023A CN101243807A (en) | 2008-03-17 | 2008-03-17 | Tartary buckwheat cake and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008103006023A CN101243807A (en) | 2008-03-17 | 2008-03-17 | Tartary buckwheat cake and preparation thereof |
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| CN101243807A true CN101243807A (en) | 2008-08-20 |
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| CNA2008103006023A Pending CN101243807A (en) | 2008-03-17 | 2008-03-17 | Tartary buckwheat cake and preparation thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100240A (en) * | 2010-03-12 | 2011-06-22 | 翟玮玮 | Yam sugar-free sponge cake and production method thereof |
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102972480A (en) * | 2012-11-19 | 2013-03-20 | 苏州市职业大学 | Ultramicro mulberry leaf powder sugar-free cake and processing technique thereof |
| CN102986799A (en) * | 2012-12-04 | 2013-03-27 | 毕节永盛食品有限责任公司 | Honey buckwheat cake and preparation method thereof |
| CN103478572A (en) * | 2013-10-18 | 2014-01-01 | 成都希福生物科技有限公司 | Tartary buckwheat rice cake powder and eating method thereof |
| CN104757042A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof |
| CN105123848A (en) * | 2015-08-12 | 2015-12-09 | 花晓雯 | Blood sugar-lowering cake and preparation method thereof |
| CN105557930A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Premixed flour for microwave cake, microwave cake and preparation method of microwave cake |
| CN105831587A (en) * | 2016-04-27 | 2016-08-10 | 成都宝维控糖食品有限公司 | Sugar-control tartary buckwheat steamed bread and preparing method |
| CN106550970A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Tartary buckwheat cake |
| CN107373321A (en) * | 2017-08-04 | 2017-11-24 | 刘永华 | Bitter buckwheat cake and its manufacture craft |
| CN108208096A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of non-sucrose cake and preparation method thereof |
| CN110623044A (en) * | 2019-09-27 | 2019-12-31 | 大连民族大学 | Low-sugar high-dietary-fiber health cake |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
-
2008
- 2008-03-17 CN CNA2008103006023A patent/CN101243807A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100240A (en) * | 2010-03-12 | 2011-06-22 | 翟玮玮 | Yam sugar-free sponge cake and production method thereof |
| CN102415425A (en) * | 2011-12-08 | 2012-04-18 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102415425B (en) * | 2011-12-08 | 2012-12-26 | 漯河联泰食品有限公司 | Cake with satiny mouthfeel and baking method thereof |
| CN102972480A (en) * | 2012-11-19 | 2013-03-20 | 苏州市职业大学 | Ultramicro mulberry leaf powder sugar-free cake and processing technique thereof |
| CN102972480B (en) * | 2012-11-19 | 2015-08-19 | 苏州市职业大学 | A kind of manufacture craft of ultramicro mulberry leaf powder non-sucrose cake |
| CN102986799A (en) * | 2012-12-04 | 2013-03-27 | 毕节永盛食品有限责任公司 | Honey buckwheat cake and preparation method thereof |
| CN103478572A (en) * | 2013-10-18 | 2014-01-01 | 成都希福生物科技有限公司 | Tartary buckwheat rice cake powder and eating method thereof |
| CN104757042A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof |
| CN105123848A (en) * | 2015-08-12 | 2015-12-09 | 花晓雯 | Blood sugar-lowering cake and preparation method thereof |
| CN105557930A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Premixed flour for microwave cake, microwave cake and preparation method of microwave cake |
| CN105831587A (en) * | 2016-04-27 | 2016-08-10 | 成都宝维控糖食品有限公司 | Sugar-control tartary buckwheat steamed bread and preparing method |
| CN106550970A (en) * | 2016-11-05 | 2017-04-05 | 西昌大粮山食品有限公司 | A kind of Tartary buckwheat cake |
| CN108208096A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of non-sucrose cake and preparation method thereof |
| CN107373321A (en) * | 2017-08-04 | 2017-11-24 | 刘永华 | Bitter buckwheat cake and its manufacture craft |
| CN110623044A (en) * | 2019-09-27 | 2019-12-31 | 大连民族大学 | Low-sugar high-dietary-fiber health cake |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
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Open date: 20080820 |