CN101791002A - Functional convenient food of crisp buckwheat pastry and method for making same - Google Patents
Functional convenient food of crisp buckwheat pastry and method for making same Download PDFInfo
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- CN101791002A CN101791002A CN201010153110A CN201010153110A CN101791002A CN 101791002 A CN101791002 A CN 101791002A CN 201010153110 A CN201010153110 A CN 201010153110A CN 201010153110 A CN201010153110 A CN 201010153110A CN 101791002 A CN101791002 A CN 101791002A
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Abstract
The invention relates to functional convenient food of crisp buckwheat pastry and a method for making the same. The functional convenient food of crisp buckwheat pastry is made by adding raw materials including xylitol, vegetable oil, starch, eggs, lecithin, sodium bicarbonate, salt, ammonium bicarbonate and gluten flour according to proportion to buckwheat flour, making the buckwheat flour dough, rolling the buckwheat flour dough, shaping the buckwheat flour dough, baking the buckwheat flour dough, cooling and delivering the baked buckwheat flour dough, packing the crisp buckwheat pastry and putting the finished product in storage. The crisp buckwheat pastry can be eaten daily as the supplementary food for the patients, particularly the diabetic patients and the hyperpietic patients. The crisp buckwheat pastry has simple making process and low processing cost, keeps the nutrition of the buckwheat, can be preserved for a long time and is easy to eat and convenient to carry.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of functional convenient food of crisp buckwheat pastry and preparation method thereof.
Background technology
Functional convenient food of crisp buckwheat pastry is to adopt pure physical method to cure to form.Raw and auxiliary material meets the requirement of related standards.The ratio of the proportioning of the buckwheat flour in the raw material, vegetable oil, starch, egg, phosphatide, sodium bicarbonate, salt compounded of iodine, carbonic hydroammonium, Gluten and raw material solid content xylitol directly influences the crisp functional product of buckwheat location.
It is easy to make, quick that this technical characterstic has, and can through scientific formula, buckwheat be made into snack according to different situations.
China is the major country of production of buckwheat, and it is the first that its output occupies the whole world.Contain abundant lysine composition in the buck wheat protein matter, trace element such as iron, manganese, zinc is abundanter than general cereal, and contains and enrich dietary fiber, is general 10 times of refining rice.So buckwheat has good nutrition health-care functions.
Buckwheat contains abundant vitamin E and soluble dietary fiber, also contains nicotinic acid and rutin (rutin) simultaneously, and rutin has the human body blood fat of reduction and the cerebrovascular effect of cholesterol, softening blood vessel, vision protection and prevention.It contains the metabolism that the nicotinic acid composition can promote body, strengthens detoxification ability, also has the effect of little blood vessel of expansion and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distends the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, also helps reducing serum cholesterol.
That flavone component in the buckwheat also has is antibiotic, anti-inflammatory, relieving cough and asthma, the effect of eliminating the phlegm.Therefore, buckwheat also has the laudatory title of " light grain disappears ".These compositions also have the effect that reduces blood sugar in addition.
The improvement of popularizing and consuming notion along with modern's nutrient knowledge, increasing people have a preference for buckwheat and manufactured goods thereof, demand to novel, nutrition, functional convenient buckwheat food constantly rises, but it is good that buckwheat has nutrition, the characteristic that mouthfeel is bad has directly influenced the market operation of buckwheat product.And health, nutrition, instant, functional convenient food of crisp buckwheat pastry cheap, that mouthfeel is good have changed this characteristic of buckwheat.
Functional convenient food of crisp buckwheat pastry is to utilize buckwheat flour to be main raw material(s), the industrialized functional convenient food that the process science processes, product safety, green, nutritious comprehensive are fit to person in middle and old age resident, white collar, working clan, special consumer group's body such as consumer groups such as diabetes patient, hypertensive patient.
Summary of the invention
First purpose of the present invention provides a kind of functional convenient food of crisp buckwheat pastry.
Second purpose of the present invention provides the preparation method of this functional convenient food of crisp buckwheat pastry.
For first purpose that realizes inventing, the functional convenient food of crisp buckwheat pastry that is provided, comprise buckwheat flour, vegetable oil, starch, egg, phosphatide, sodium bicarbonate, salt compounded of iodine, carbonic hydroammonium, Gluten, according to ratio of weight and number is the ratio of buckwheat flour 80-95, starch 5-8, vegetable oil 10-15, egg 2-5, phosphatidase 11-2, sodium bicarbonate 1-2, salt compounded of iodine 0.2-0.3, carbonic hydroammonium 0.1-0.2, various treated raw materials are the raw material proportioning through technological process successively, and------being shaped,------finishing and packing--finished product warehouse-in is carried in cooling to rolling in baking in the dough modulation.Make the functional convenient food of crisp buckwheat pastry that contains 80-90% buckwheat, 5-8% starch and other auxiliary materials.
For increasing the mouthfeel of functional convenient food of crisp buckwheat pastry, also increased by 2% Gluten in the raw material proportioning of the functional convenient food of crisp buckwheat pastry that is provided.
For second purpose that realizes inventing, the preparation method of the functional convenient food of crisp buckwheat pastry that is provided, the specific embodiment and step are as follows:
The selection of A, raw and auxiliary material and proportioning
Raw materials such as buckwheat flour answer color and luster normal, and nothing is gone mouldy, and free from admixture is pollution-free.Should meet the requirement of related standards, proportioning is carried out by design.
B, dough modulation
Earlier that auxiliary materials such as vegetable oil, xylitol, water, egg liquid, phosphatide, salt compounded of iodine, carbonic hydroammonium premix in transferring the powder machine is even, and then drop into raw materials such as buckwheat, starch, sodium bicarbonate, Gluten and be modulated into suitable dough.Note to transfer the powder temperature should be controlled within 20-26 ℃, the time be 5-10 minute unsuitable long.
C, rolling
Because oil, sugared ratio height in the shortcake dough, dough quality softness, elasticity is minimum, and plasticity is bigger, and therefore rolling repeatedly singly relies on two or three pairs of rollers on the make-up machine that the dough tablet forming is just much of that.
D, shaping
The make-up machine moulding is developed and printed in employing.The shortcake dough plasticity is good, and the ability that keeps decorative pattern is more by force arranged after the biscuit moulding, and general employing of die has the relief protruding colored die of embossment.
E, baking
Because the moisture of dough is lower, sugar and oil content height, so water evaporates is easier in the dough, stoving time is unsuitable long.Temperature 180-210 ℃, time 6-8 minute.
F, cooling are carried
Oven-fresh buckwheat shortcake is very soft, and influenced by external force will be out of shape.Therefore in the cooling procedure, require to be layered on the smooth cooling conveyer belt, do not overlap each other, in order to avoid flexural deformation.Just can pack when being cooled to 38-40 ℃.
G, packing warehouse-in
The buckwheat shortcake that is cooled to preference temperature should be packed immediately, the warehouse-in storage.Because therefore the crisp moisture that easily absorbs of buckwheat will be placed on drying, ventilation in case the moisture absorption.The suitableeest storage temperature is below 18 ℃, and relative humidity is no more than 75%, keeps in Dark Place.
Claims (3)
1. functional convenient food of crisp buckwheat pastry, it is characterized in that buckwheat flour, vegetable oil, starch, egg, phosphatide, sodium bicarbonate, salt compounded of iodine, carbonic hydroammonium, according to weight ratio,------being shaped,------finishing and packing--finished product warehouse-in is carried in cooling to rolling in baking in the dough modulation successively by the raw material proportioning with various raw materials.Make the functional convenient food of crisp buckwheat pastry that contains 80-90% buckwheat, 5-8% starch and other auxiliary materials.The various raw material proportionings of functional convenient food of crisp buckwheat pastry are buckwheat flour 80-95, starch 5-8, vegetable oil 10-15, egg 2-5, phosphatidase 11-2, sodium bicarbonate 1-2, salt compounded of iodine 0.2-0.3, carbonic hydroammonium 0.1-0.2.
2. functional convenient food of crisp buckwheat pastry according to claim 1 is characterized in that also including in the raw material proportioning weight portion and is 2% Gluten.
3. the preparation method of a functional convenient food of crisp buckwheat pastry is characterized in that comprising the steps: successively
The selection of A, raw and auxiliary material and proportioning
Raw materials such as buckwheat flour answer color and luster normal, and nothing is gone mouldy, and free from admixture is pollution-free.Should meet the requirement of related standards, proportioning is carried out by design.
B, dough modulation
Earlier auxiliary materials such as vegetable oil, xylitol, water, egg liquid, phosphatide, salt compounded of iodine, carbonic hydroammonium are transferred in the powder machine premix even again, and then dropped into raw materials such as buckwheat, starch, sodium bicarbonate, Gluten and be modulated into suitable dough.Note to transfer the powder temperature should be controlled within 20-26 ℃, the time be 5-10 minute unsuitable long.
C, rolling
Because oil, sugared ratio height in the shortcake dough, dough quality softness, elasticity is minimum, and plasticity is bigger, and therefore rolling repeatedly singly relies on two or three pairs of rollers on the make-up machine that the dough tablet forming is just much of that.
D, shaping
The make-up machine moulding is developed and printed in employing.The shortcake dough plasticity is good, and the ability that keeps decorative pattern is more by force arranged after the biscuit moulding, and general employing of die has the relief protruding colored die of embossment.
E, baking
Because the moisture of dough is lower, sugar and oil content height, so water evaporates is easier in the dough, stoving time is unsuitable long.Temperature 180-210 ℃, time 6-8 minute.
F, cooling are carried
Oven-fresh buckwheat shortcake is very soft, and influenced by external force will be out of shape.Therefore in the cooling procedure, require biscuit to be layered on the smooth cooling conveyer belt, do not overlap each other, in order to avoid biscuit flexural deformation.Just can pack when being cooled to 38-40 ℃.
G, packing warehouse-in
The biscuit that is cooled to preference temperature should be packed immediately, the warehouse-in storage.Because therefore the crisp moisture that easily absorbs of buckwheat will be placed on drying, ventilation in case the moisture absorption.The suitableeest storage temperature is below 18 ℃, and relative humidity is no more than 75%, keeps in Dark Place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010153110A CN101791002A (en) | 2010-04-23 | 2010-04-23 | Functional convenient food of crisp buckwheat pastry and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010153110A CN101791002A (en) | 2010-04-23 | 2010-04-23 | Functional convenient food of crisp buckwheat pastry and method for making same |
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| Publication Number | Publication Date |
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| CN101791002A true CN101791002A (en) | 2010-08-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010153110A Pending CN101791002A (en) | 2010-04-23 | 2010-04-23 | Functional convenient food of crisp buckwheat pastry and method for making same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197865A (en) * | 2011-06-29 | 2011-09-28 | 商丘市饮之健食品有限公司 | Process for producing coarse grain instant food |
| CN103229793A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Lobster and buckwheat hypoglycemic biscuit and preparation method thereof |
-
2010
- 2010-04-23 CN CN201010153110A patent/CN101791002A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102197865A (en) * | 2011-06-29 | 2011-09-28 | 商丘市饮之健食品有限公司 | Process for producing coarse grain instant food |
| CN103229793A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Lobster and buckwheat hypoglycemic biscuit and preparation method thereof |
| CN103229793B (en) * | 2013-03-29 | 2015-08-19 | 薛朝贵 | A kind of lobster shell buckwheat glucose-lowering biscuit and preparation method thereof |
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Application publication date: 20100804 |