CN105029245B - Tartary buckwheat crisp cake rice, its derived product and preparation method thereof - Google Patents
Tartary buckwheat crisp cake rice, its derived product and preparation method thereof Download PDFInfo
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- CN105029245B CN105029245B CN201510567774.7A CN201510567774A CN105029245B CN 105029245 B CN105029245 B CN 105029245B CN 201510567774 A CN201510567774 A CN 201510567774A CN 105029245 B CN105029245 B CN 105029245B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
The invention belongs to field of food, it is related to tartary buckwheat crisp cake rice, its derived product and preparation method thereof, tartary buckwheat crisp cake rice is made through moisture regulation, shortcakeization processing more particularly to using bitter buckwheat as primary raw material, moisture regulation: it by well doneization or the whole rice of semi-curing bitter buckwheat or cracks rice and keeps original moisture, increases or decreases moisture content, it is set to meet required moisture content under different shortcakeization processing methods, to obtain crisp effect；Crispization processing: after moisture regulation well doneization or the whole rice of semi-curing bitter buckwheat or crack rice using frying, microwave or far infrared baking the methods of make bitter buckwheat curing and crisp-fried it is crisp.Further through ingredient, mix sugar, the derived products such as production tartary buckwheat tea scented rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake are made in molding, cooling, packaging.
Description
Technical field
The invention belongs to field of food, are related to tartary buckwheat crisp cake rice, its derived product and preparation method thereof, and in particular to bitter buckwheat
Rice is that tartary buckwheat crisp cake rice is made in primary raw material, further produces the derived products such as tartary buckwheat tea scented rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake.
Background technique
Currently, the disease incidence due to caused by diet is unreasonable such as hyperlipidemia, obesity, diabetes constantly rises, the moment
Threaten the health of the mankind.With the development of science and technology, the raising of living standards of the people, the nutrition and health care value of buckwheat is
It is valued by the people, buckwheat has high medical value, this early on the books, " buckwheat in example Compendium of Material Medica on China's ancient book
Can real stomach, benefiting energy continues spirit, and making diet can press borax malicious ", can also " the wide lung of sending down abnormally ascending, mill product be let out stagnant, and heat-clearing is swollen wind pain, and drop is removed
Gonorrhoea leukorrhea, spleen product diarrhea ", clinical medicine observation shows tartary buckwheat to diabetes, hypertension, hyperlipidemia, coronary heart disease, apoplexy
Equal patients have auxiliary therapeutic action, also have and inhibit or reduce blood cholesterol, inhibit the accumulation of body fat, improve constipation etc.
Effect.Bitter buckwheat or buck-wheat products are not only by the favor of home and abroad people.
The development and utilization of tartary buckwheat at present mainly take the preliminary working product after powder processed, rice milling be raw material further deeply plus
Work, wherein the existing many reports of the product for using the buckwheat powder after powder processed to carry out deep processing development for raw material, but use rice milling
Bitter buckwheat afterwards produces tartary buckwheat tea after only using frying for the deep processing of raw material, and using bitter buckwheat as primary raw material, through moisture
Adjusting, ingredient, mixes the products such as sugar, molding, cooling, the manufactured tartary buckwheat tea scented rice of packaging, bitter buckwheat brown sugar, tartary buckwheat crisp cake at shortcakeization processing
It has not been reported.
Summary of the invention
The present invention is through moisture regulation, shortcakeization processing, ingredient, to mix sugar, molding, cooling, packet using bitter buckwheat as primary raw material
The products such as tartary buckwheat tea scented rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake made of filling.
Specific embodiment of the invention are as follows:
A, it moisture regulation: by well doneization or the whole rice of semi-curing bitter buckwheat or cracks rice and keeps original moisture, increases or decreases water
Divide content, so that it is met required moisture content under different shortcakeization processing methods, to obtain crisp effect；
Wherein, moisture range is 4~12%, preferred scope value 6-10%, optimal value 8%.
B, shortcakeization handle: after moisture regulation well doneization or the whole rice of semi-curing bitter buckwheat or crack rice using frying, microwave or
The methods of far infrared baking keeps bitter buckwheat curing and crisp-fried crisp, specifically, being using frying, microwave or far infrared baking control
Material moisture is 1~7%, preferred scope value 3-6%, optimal value 5%；
C, ingredient: rice, millet, shelled peanut, walnut kernel, shelled sesame after shortcakeization treated bitter buckwheat supplying curing,
The one or more of the raw-food materials such as rose, Jasmine, chrysanthemum, sophora flower, water fruits and vegetables；
Wherein, the cooked product used in the method for the present invention batching step for the conventional ageing method of various food materials materials,
It being capable of safe edible guarantee mouthfeel.
D, mix sugar: the sugarcane brown sugar after raw material and syrup or heat fusing after ingredient is mixed mixed；
E, it forms: will mix that the raw material after sugar is put into container molding or the shapes such as rectangular, round are made in mold；
F, cooling: by material after molding be cooled to room temperature to get.
The present invention is pioneering using bitter buckwheat as main material production tartary buckwheat crisp cake rice, and it is black further to produce tartary buckwheat tea scented rice, bitter buckwheat
The products such as sugar, tartary buckwheat crisp cake have started the new way of tartary buckwheat deep processing；Made using the methods of frying, microwave or far infrared baking
Bitter buckwheat curing and crisp-fried are crisp；Using rice, the millet, shelled peanut, walnut kernel, shelled sesame, rose, jasmine after supplying curing
The raw-food materials such as jasmine, chrysanthemum, sophora flower, water fruits and vegetables make that product nutrition is richer, mouthfeel is more various.
Step A moisture regulation is committed step in the present invention, adjusts moisture 4~12%；Preferred scope value 6-10%；Most
The figure of merit 8%.
The processing of step B shortcakeization is committed step, well doneization or the whole rice of semi-curing bitter buckwheat after moisture regulation in the present invention
Or crack rice keeps bitter buckwheat curing and crisp-fried crisp using the methods of frying, microwave or far infrared baking.It handles, can take off by crispization
The whole rice of bitter buckwheat or the moisture cracked rice is gone to make its moisture content up to 1~7%, preferred scope value 3-6%, optimal value 5% keeps bitter buckwheat whole
Rice is cracked rice with crisp-fried crispy mouthfeel.
Second technical problem solved by the invention is to have crisp-fried crispy mouthfeel bitter buckwheat whole after crispization processing
Rice is cracked rice, and ready-to-eat food is made using usual technique, such as tartary buckwheat crisp cake, buckwheat seeds flower are sugared, bitter buckwheat brown sugar, in preparation process
It can also be added the nuts such as sesame, melon seeds, peanut, walnut, almond, or the preserved fruits such as raisins, preserved apricot, plum be dry are added with abundant
Nutrition adjusts product special flavour.
The present invention is pioneering using bitter buckwheat as main material production tartary buckwheat tea scented rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake etc., has started hardship
The new way of buckwheat deep processing.
Specific embodiment
The following are the investigation tests of crisp metric system Preparation Method of the invention.
1, moisture content to the whole rice of bitter buckwheat frying shortcake influence
The whole rice of bitter buckwheat for being respectively 12%, 10%, 8%, 6%, 4% using water content is carried out crisp using drum frying machine
Change processing, the crispness of the specific volume, subjective appreciation shortcake rice that measure shortcakeization rice score, and the result is shown in tables 1:
1 moisture content of table to the whole rice of bitter buckwheat frying shortcake influence
| Project | 12% | 10% | 8% | 6% | 4% |
| Specific volume g/ml | 0.98 | 0.69 | 0.65 | 0.73 | 0.92 |
| Sensory evaluation scores | 72 | 85 | 96 | 86 | 78 |
As a result: when the whole rice of the bitter buckwheat of different moisture content carries out shortcakeization processing using drum frying machine, the crispization degree of product
It is affected by moisture content, when the moisture of the whole rice of bitter buckwheat is 8%, the specific volume of product is minimum, and product shortcake degree is best,
Sensory evaluation scores highest.
2, moisture content to the whole rice of bitter buckwheat microwave shortcake influence
The whole rice of bitter buckwheat for being respectively 12%, 10%, 8%, 6%, 4% using water content carries out shortcakeization processing using microwave,
The crispness of the specific volume, subjective appreciation shortcake rice that measure shortcakeization rice scores, and the result is shown in tables 2:
2 moisture content of table to the whole rice of bitter buckwheat microwave shortcake influence
| Project | 12% | 10% | 8% | 6% | 4% |
| Specific volume g/ml | 0.88 | 0.60 | 0.53 | 0.64 | 0.82 |
| Sensory evaluation scores | 81 | 88 | 98 | 87 | 82 |
As a result: the whole rice of the bitter buckwheat of different moisture content carries out shortcakeization processing using microwave, and the crispization degree of product is contained by moisture
Amount is affected, and when the moisture of the whole rice of bitter buckwheat is 8%, the specific volume of product is minimum, and product shortcake degree is best, sensory evaluation scores
Highest.
3, moisture content is to the whole rice of bitter buckwheat in the influence for being baked shortcakeization
The whole rice of bitter buckwheat for being respectively 12%, 10%, 8%, 6%, 4% using water content is carried out crisp using far infrared oven
Change processing, the crispness of the specific volume, subjective appreciation shortcake rice that measure shortcakeization rice score, and the result is shown in tables 3:
3 moisture content of table is to the whole rice of bitter buckwheat in the influence for being baked shortcakeization
| Project | 12% | 10% | 8% | 6% | 4% |
| Specific volume g/ml | 0.90 | 0.66 | 0.61 | 0.68 | 0.93 |
| Sensory evaluation scores | 76 | 82 | 93 | 84 | 78 |
As a result: the whole rice of the bitter buckwheat of different moisture content carries out shortcakeization using far infrared oven and handles, the crispization degree of product by
Moisture content is affected, and when the moisture of the whole rice of bitter buckwheat is 8%, the specific volume of product is minimum, and product shortcake degree is best, sense
Official's scoring highest.
4, influence of the different shortcakeization methods to the whole rice shortcake effect of bitter buckwheat
It uses water content for the whole rice of 8% bitter buckwheat, drum is respectively adopted and fries machine, micro-wave oven, far infrared oven progress shortcakeization
The crispness of processing, the specific volume, subjective appreciation shortcake rice that measure shortcakeization rice scores, and the result is shown in tables 4:
Influence of the different shortcakeization methods of table 4 to the whole rice shortcake effect of bitter buckwheat
| Project | Drum fries machine | Micro-wave oven | Far infrared oven |
| Specific volume g/ml | 0.65 | 0.53 | 0.61 |
| Sensory evaluation scores | 96 | 98 | 93 |
As a result: the material of identical water content is handled using different crispization, and the crispization degree of product is different, test result
Show best using the method shortcakeization of microwave when water content is 8%.
5, the influence using degree for the treatment of difference when frying shortcake to shortcakeization effect
It uses water content for the whole rice of 8% bitter buckwheat, shortcakeization processing is carried out using drum frying machine, continuous sampling measures shortcakeization
The specific volume of rice, the crispness of subjective appreciation shortcake rice score, and the result is shown in tables 5:
Influence of the degree for the treatment of difference to shortcakeization effect when 5 frying shortcake of table
| Project | 7% | 6% | 5% | 4% | 3% | 2% | 1% |
| Specific volume g/ml | 0.91 | 0.83 | 0.64 | 0.60 | 0.54 | 0.48 | 0.44 |
| Sensory evaluation scores | 70 | 78 | 95 | 92 | 76 | 72 | 58 |
As a result: using water content for the whole rice of 8% bitter buckwheat, shortcakeization processing is carried out using drum frying machine, works as degree for the treatment of
Deeper, shortcakeization degree is higher, but when degree for the treatment of is excessive, material is charred, and sensory evaluation scores are lower.Comprehensive analysis, should
Control the degree for the treatment of for being 5% in material moisture.
6, the influence using degree for the treatment of difference when microwave shortcake to shortcakeization effect
It uses water content for the whole rice of 8% bitter buckwheat, shortcakeization processing is carried out using micro-wave oven, continuous sampling measures shortcakeization rice
Specific volume, subjective appreciation shortcake rice crispness score, the result is shown in tables 6:
Influence of the degree for the treatment of difference to shortcakeization effect when 6 microwave shortcake of table
| Project | 7% | 6% | 5% | 4% | 3% | 2% | 1% |
| Specific volume g/ml | 0.88 | 0.80 | 0.61 | 0.59 | 0.50 | 0.42 | 0.31 |
| Sensory evaluation scores | 76 | 79 | 96 | 93 | 78 | 74 | 62 |
As a result: it uses water content for the whole rice of 8% bitter buckwheat, shortcakeization is carried out using micro-wave oven and is handled, when degree for the treatment of is deeper,
Its shortcakeization degree is higher, but when degree for the treatment of is excessive, material is charred, and sensory evaluation scores are lower.Comprehensive analysis should control
The degree for the treatment of that material moisture is 5%.
7, the influence using degree for the treatment of difference when baking shortcakeization to shortcakeization effect
It uses water content for the whole rice of 8% bitter buckwheat, shortcakeization processing is carried out using far infrared oven, continuous sampling measures shortcakeization
The specific volume of rice, the crispness of subjective appreciation shortcake rice score, and the result is shown in tables 7:
Influence of the degree for the treatment of difference to shortcakeization effect when table 7 is baked shortcakeization
| Project | 7% | 6% | 5% | 4% | 3% | 2% | 1% |
| Specific volume g/ml | 0.90 | 0.82 | 0.63 | 0.61 | 0.56 | 0.51 | 0.48 |
| Sensory evaluation scores | 78 | 83 | 94 | 91 | 76 | 70 | 58 |
As a result: using water content for the whole rice of 8% bitter buckwheat, shortcakeization processing is carried out using far infrared oven, works as degree for the treatment of
Deeper, shortcakeization degree is higher, but when degree for the treatment of is excessive, material is charred, and sensory evaluation scores are lower.Comprehensive analysis, should
Control the degree for the treatment of for being 5% in material moisture.
The following are the preparating examples of tartary buckwheat crisp cake rice of the present invention and derived product:
The production of embodiment 1 --- tartary buckwheat crisp cake
A, it moisture regulation: by well doneization or the whole rice of semi-curing bitter buckwheat or cracks rice and adjusts moisture 8%；
B, shortcakeization is handled: well doneization or the whole rice of semi-curing bitter buckwheat or being cracked rice after moisture regulation and is made water content using frying
5% makes the whole rice of bitter buckwheat or cracks rice with crisp-fried crispy mouthfeel；
C, ingredient: shelled peanut, walnut kernel, shelled sesame, rose, jasmine after shortcakeization treated bitter buckwheat supplying curing
The one or more of the raw-food materials such as flower, chrysanthemum, sophora flower, water fruits and vegetables；
D, mix sugar: raw material and syrup after ingredient are mixed mixed；
E, it forms: will mix that the raw material after sugar is put into container molding or the shapes such as rectangular, round are made in mold；
F, cooling: material after molding is cooled to room temperature；
G, it packs: product after cooling is packed into packing material.
Embodiment 2 --- the production of tartary buckwheat tea scented rice
A, it moisture regulation: by well doneization or the whole rice of semi-curing bitter buckwheat or cracks rice and adjusts moisture 8%；
B, crisp-friedization is handled: well doneization or the whole rice of semi-curing bitter buckwheat or crack rice is made using microwave treatment after moisture regulation
Water content 5% makes the whole rice of bitter buckwheat or cracks rice with crisp-fried crispy mouthfeel；
C, ingredient: shelled peanut, walnut kernel, shelled sesame, rose, jasmine after shortcakeization treated bitter buckwheat supplying curing
The one or more of the raw-food materials such as flower, chrysanthemum, sophora flower, water fruits and vegetables；
D, mix: the raw material after ingredient mixed be mixed it is even；
E, it packs: will mix and be mixed in even rear product loading packing material.
Embodiment 3 --- the production of bitter buckwheat brown sugar
A, it moisture regulation: by well doneization or the whole rice of semi-curing bitter buckwheat or cracks rice and adjusts moisture 8%；
B, shortcakeization handle: after moisture regulation well doneization or the whole rice of semi-curing bitter buckwheat or crack rice using far infrared be baked make
Water content 5% makes the whole rice of bitter buckwheat or cracks rice with crisp-fried crispy mouthfeel；
C, ingredient: shelled peanut, walnut kernel, shelled sesame, rose, jasmine after shortcakeization treated bitter buckwheat supplying curing
The one or more of the raw-food materials such as flower, chrysanthemum, sophora flower, water fruits and vegetables；
D, mix brown sugar: the sugarcane brown sugar after raw material and heat fusing after ingredient is mixed mixed；
E, it forms: will mix that the raw material after sugar is put into container molding or the shapes such as rectangular, round are made in mold；
F, cooling: material after molding is cooled to room temperature；
G, it packs: product after cooling is packed into packing material.
Claims (10)
1. the preparation method of tartary buckwheat crisp cake rice, it is characterised in that: using bitter buckwheat as raw material, be made through moisture regulation, shortcakeization processing；Institute
Preparation method is stated to include the following steps:
A, moisture regulation: control well doneization or the whole rice of semi-curing bitter buckwheat or water content of cracking rice are to 6~10%；
B, shortcakeization is handled: using microwave control material moisture 3~6%.
2. the preparation method of tartary buckwheat crisp cake rice according to claim 1, it is characterised in that: meet following any one:
Moisture regulation described in step A is to control water content to 8%；
The processing control material moisture of shortcakeization described in step B is 5%.
3. the described in any item preparation methods of claim 1-2 prepare resulting tartary buckwheat crisp cake rice.
4. tartary buckwheat crisp cake rice derived product, it is characterised in that: by tartary buckwheat crisp cake rice as claimed in claim 3 be raw material, conventional food is made
Product.
5. tartary buckwheat crisp cake rice derived product according to claim 4, it is characterised in that: the tartary buckwheat crisp cake rice derived product is hardship
Buckwheat tea perfume rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake.
6. the preparation method of tartary buckwheat crisp cake rice derived product described in claim 4 or 5, it is characterised in that: as described in claim 3
Tartary buckwheat crisp cake rice be raw material, prepare according to a conventional method.
7. the preparation method of tartary buckwheat crisp cake rice derived product according to claim 6, it is characterised in that: by claim 3 institute
The tartary buckwheat crisp cake rice stated be raw material, through ingredient, mix sugar, molding, cooling be prepared.
8. the preparation method of tartary buckwheat crisp cake rice derived product according to claim 7, it is characterised in that: meet following any one
:
The ingredient be shortcakeization treated bitter buckwheat is incorporated the rice after curing, millet, shelled peanut, walnut kernel, shelled sesame,
Rose, Jasmine, chrysanthemum, sophora flower, water fruits and vegetables one or more；
It is described mix sugar for by after ingredient raw material and syrup or heat fusing after sugarcane brown sugar mix it is mixed；
It is described to be shaped to mix that the raw material after sugar is put into container molding or suitable shape is made in mold；
It is described be cooled to for material after molding to be cooled to room temperature to get.
9. the preparation method of tartary buckwheat crisp cake rice derived product according to claim 8, it is characterised in that: in the batching step
The cooked product used, being capable of safe edible guarantee mouthfeel for the conventional ageing method of various food materials materials.
10. the preparation method of tartary buckwheat crisp cake rice derived product according to claim 8, it is characterised in that: the tartary buckwheat crisp cake rice
Derived product is tartary buckwheat tea scented rice, bitter buckwheat brown sugar, tartary buckwheat crisp cake.
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| CN201510567774.7A CN105029245B (en) | 2015-09-08 | 2015-09-08 | Tartary buckwheat crisp cake rice, its derived product and preparation method thereof |
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| CN105029245B true CN105029245B (en) | 2019-04-30 |
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| CN109430504A (en) * | 2018-12-17 | 2019-03-08 | 神农架林区欣森生物科技有限公司 | Black tartary buckwheat shortcake piece production technology |
| CN109769888A (en) * | 2019-01-30 | 2019-05-21 | 云南云味坊食品有限公司 | A kind of brown sugar buckwheat cake and its processing method |
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