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Tartary buckwheat pumpkin biscuits and making method thereof

A technology for pumpkin biscuits and tartary buckwheat is applied in bakery, baking, food science and other directions, which can solve unseen problems and achieve the effects of low cost, good taste and increased added value.

Active Publication Date: 2016-10-26
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But, do not see and adopt tartary buckwheat, pumpkin as the report of raw material preparation biscuit at present

Method used

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  • Tartary buckwheat pumpkin biscuits and making method thereof
  • Tartary buckwheat pumpkin biscuits and making method thereof
  • Tartary buckwheat pumpkin biscuits and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 tartary buckwheat pumpkin biscuit of the present invention

[0042] 1. Preparation method

[0043] 1.1 Formula: 100g wheat flour (low gluten), 19g pumpkin powder, 20g tartary buckwheat powder, 21g maltitol, 20g oil, 2g baking soda, 12.5g low-fat milk powder, 4g edible salt, 18g whole egg liquid, 30g water, namely Yeast 1g.

[0044] 1.2 Process flow and key points of operation

[0045] 1.2.1 Process flow

[0046] process such as image 3 shown.

[0047] 1.2.2 Operation points

[0048] ①Raw material processing: After the mature pumpkin is washed, peel and pulp, cut into slices with a length×width×height of 4cm×4cm×3mm, then dry it in an oven at 65°C and crush it, and finally pass it through a 120-mesh sieve for later use.

[0049] Tartary buckwheat flour, tartary buckwheat flour is passed through a 100-mesh sieve.

[0050] ②Flour mixing for the first time: Weigh the ingredients for the first mixing (flour 10g, instant yea...

Embodiment 2

[0082] Embodiment 2 Screening of the preparation method of tartary buckwheat pumpkin biscuits of the present invention (screening of raw material formula)

[0083] 1. Preparation method

[0084] 1.1 Recipe: 100g wheat flour (low gluten), 15g, 17g or 19g pumpkin powder, 20g, 22g or 24g buckwheat powder, 15g, 18g or 21g maltitol, 17g, 20g or 23g oil, 2g baking soda, 12.5g low-fat milk powder g, edible salt 4g, egg liquid 18g, instant yeast 1g, water 30g.

[0085] The specific groups are as follows in Table 4:

[0086]

[0087] 1.2 Process flow and key points of operation

[0088] With embodiment 1.

[0089] 2. Detection method

[0090] 2.1 Sensory evaluation

[0091] Scoring method: Organized 13 students in this major to evaluate the biscuits made in the experiment one by one. When scoring, put the finished tartary buckwheat pumpkin biscuits in a clean and dry white porcelain plate, and visually inspect the shape and color; then eat Cut in quarters with a knife, observe...

Embodiment 3

[0100] Embodiment 3 Screening of the preparation method of tartary buckwheat pumpkin biscuits of the present invention (screening of raw material formula)

[0101] 1. Preparation method

[0102] 1.1 Formula: with embodiment 1.

[0103] 1.2 Process flow and key points of operation

[0104] Except that following parameters are adjusted, all the other are the same as embodiment 1:

[0105] In the pre-experiment process, first refer to Wang Junxian's "Development of Healthy Pumpkin Biscuits" and bake the biscuits at 230°C. It was found that the biscuits were burnt in a short time because the temperature was too high, so after many experiments We decided to use 180°C as the baking temperature to bake the biscuits.

[0106] Under the condition of 180°C, the single factor experiment of the baking time is carried out with time as the variable, and the optimal baking time is determined by sensory evaluation of the baked biscuits. After pre-testing, we found that biscuits baked at 1...

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Abstract

The invention discloses tartary buckwheat pumpkin biscuits. The tartarian buckwheat pumpkin biscuits are made from the following raw materials in parts by weight: 100 parts of wheat flour, 15-19 parts of pumpkin powder, 20-24 parts of tartarian buckwheat powder, 15-21 parts of maltitol, 17-23 parts of oil, 2 parts of baking soda, 12.5 parts of milk powder, 4 parts of edible salt, 18 parts of egg cream, 1 part of yeast and 30 parts of water. The tartarian buckwheat pumpkin biscuits disclosed by the invention are nutritive and healthy, good in mouth feel, simple in production technology and low in cost, have health-care efficacies, and not only can widen the deep processing and utilizing field of tartarian buckwheat and increase the added value of the tartarian buckwheat but also provides a new thought for improvement of quick leisure foods.

Description

technical field [0001] The invention relates to a tartary buckwheat pumpkin biscuit and a preparation method thereof. Background technique [0002] The scientific name of tartary buckwheat is tartary buckwheat. It belongs to Polygonaceae and is a dicotyledonous plant. For thousands of years, tartary buckwheat has played an important role in the prosperity of Southwest my country. It has high nutritional value and medicinal value, and its protein, fat, tannin, vitamins, rutin, minerals and trace elements are generally higher than those of rice, wheat and corn. The whole powder of tartary buckwheat contains a large amount of rutin (up to 2000mg / g, dry weight), which makes it an emerging functional food raw material [2]. Flavonoids have the functions of preventing cardiovascular disease, regulating immunity, anti-cancer and anti-cancer, anti-aging, hemostasis and pain, antibacterial and antiviral effects in vivo. After experimental analysis and verification, it is believed t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36
Inventor 赵勤宋子戬刘书亮韩新锋苏赵
Owner SICHUAN AGRI UNIV
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