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Tartary buckwheat saqima

A technology of tartary buckwheat and tartary buckwheat flour, which is applied in the field of snack foods, and can solve the problems of high heat absorption and water absorption, difficulty in long-term storage, and easy crystallization

Inactive Publication Date: 2009-01-07
常州花而美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, a sucrose-free Sachima that appears on the market is obtained by simply replacing sucrose with some xylitol and sorbitol. This food has a distinct bitter taste and extremely poor taste, which is difficult for consumers to accept. And the energy value of the product is still high
Especially due to the use of xylitol, its disadvantages are high sweetness, high heat absorption and water absorption, and it is easy to crystallize, and it is not easy to store for a long time, resulting in a short shelf life of Sachima, which is not easy to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Ingredients: 32 kg of fresh eggs, 25 kg of refined flour, 15 kg of tartary buckwheat flour, 2 kg of sodium alginate, 2 kg of fat, and 26 kg of maltitol.

[0009] Tartary buckwheat flour, sodium alginate, maltitol and flavor are mixed and boiled to make a syrup for later use; the beaten eggs and refined flour are mixed into dough and then enter the oven for fermentation. The temperature for baking and fermentation in the oven is 30℃~40 At a temperature of ℃, the fermented dough is opened, then cut into noodles, fried, cooled, shaped and then stirred with syrup, out of the machine and shaped, cooled and cut into pieces, and then cooled and packaged to obtain the finished product.

Embodiment 2

[0011] Ingredients: 36 kg of fresh eggs, 19 kg of refined flour, 11 kg of tartary buckwheat flour, 1 kg of sodium alginate, 1.5 kg of fat and 31.5 kg of maltitol.

[0012] Tartary buckwheat flour, sodium alginate, maltitol and flavor are mixed and boiled into syrup for later use; beaten eggs and refined flour are mixed into dough into oven for fermentation, baking and fermentation temperature in oven is 30℃~40℃ , Open the yeast dough, then cut it into noodles, stir it with syrup after frying, cooling, shaping, leaving the machine to shape, cooling and cutting into pieces, then cooling and packaging to obtain the finished product.

Embodiment 3

[0014] Ingredients: 31 kg of fresh eggs, 20 kg of refined flour, 20 kg of tartary buckwheat flour, 3 kg of sodium alginate, 1 kg of fat, and 25 kg of maltitol.

[0015] Tartary buckwheat flour, sodium alginate, maltitol and flavor are mixed and boiled into syrup for later use; beaten eggs and refined flour are mixed into dough into oven for fermentation, baking and fermentation temperature in oven is 30℃~40℃ , Open the yeast dough, then cut it into noodles, stir it with syrup after frying, cooling, shaping, leaving the machine to shape, cooling and cutting into pieces, then cooling and packaging to obtain the finished product.

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PUM

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Abstract

The present invention relates to a Saqima prepared by bitter buckwheat, which belongs to the field of snack food. The raw material of Saqima has the compositions by weight of 30 to 37% of fresh eggs, 18 to 25% of refined flour, 10 to 25% of bitter buckwheat powder, 2 to 4% of sodium alginate, 1 to 2% of grease and 24 to 38% of maltitol. The Saqima prepared by bitter buckwheat of the invention has the main advantages of lower saccharinity and long keeping period, besides, the Saqima of the invention can lower the blood sugar level and blood fat, thereby being particularly suitable for patients with diabetes, cardiovascular disease, adiposis, hyperlipaemia, etc.

Description

Technical field [0001] The invention relates to the field of snack foods, in particular to a tartary buckwheat shaqima. Background technique [0002] Shaqima is a snack food suitable for all ages. It is made from raw materials such as eggs, flour and sugar. It is not only nutritious, but also crispy and characteristic. At present, most of the Sachima on the market contains as much as 30-40% sucrose, which is a high-sugar food, which is easy to cause obesity, hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes and other diseases. The experience of developed countries shows that the period of a country’s transition from poverty to prosperity is the peak period of obesity, and my country is in such a period, obesity and diabetes have gradually become serious diseases that seriously endanger health. At present, a kind of sucrose-free Sachima that appears on the market is simply obtained by replacing sucrose with some xylitol and sorbitol. This kind of food has obvious ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/08A23L1/164A23L1/29A23L1/307A23G3/48A23G3/40A23G3/42A61K36/70A61P3/10A61P3/06A61P3/04A61P9/10A23L7/109A23L7/13
Inventor 姜新生
Owner 常州花而美食品有限公司
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