Sweet buckwheat bran coarse grain flaky pastry and preparation method thereof

Abstract

The invention discloses a sweet buckwheat bran coarse grain flaky pastry and a preparation method thereof, and belongs to the field of food processing. The sweet buckwheat bran coarse grain flaky pastry is prepared from the following raw materials in parts by weight: 80-100 parts of sweet buckwheat bran, 110-130 parts of cake flour, 30-40 parts of gomuti palm powder, 15-25 parts of black sesame, 20-40 parts of oatmeal, 70-90 parts of white granulated sugar, 90-110 parts of corn oil, 50-70 parts of whole egg liquid, 3-5 parts of baking soda, 1-2 parts of salt, 15-25 parts of shredded coconut stuffing and 20-30 parts of cannabis oil. The sweet buckwheat bran coarse grain flaky pastry can balance dietary nutrition, has good taste, good color and luster, long guarantee period, which is suitable for multiple groups of people; and in addition, the preparation process of the method is simple, the production period is short, the raw materials are cheap and easily available, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet buckwheat bran coarse grain shortbread and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the consumption of various diets has greatly increased people's intake of foods with high calorie content, high protein content, high fat content and fine foods, thus ignoring the intake of dietary fiber, resulting in If the diet is unbalanced, the body will eventually show the symptoms of diseases of wealth (diabetes, cardiovascular disease, obesity, colon cancer, constipation, etc.). [0003] Buckwheat bran is a by-product remaining during the processing of buckwheat flour. Buckwheat bran accounts for about 24% of the dry weight of tartary buckwheat grains. Buckwheat bran contains more protein, rich in functional substances and various nutrients, and the total flavonoid content is about It is 4-5 ti...

AI Technical Summary

Problems solved by technology

According to market surveys, crisp biscuits are the leading products, but many crispy biscuits have poor crispy taste and cannot meet the needs of consumers.

All kinds of biscuits are popular among consumers as snack foods, but with the improvement of living standards, people's dietary structure and eating habits have undergone tremendous changes, and the intake of high-calorie, high-protein, high-fat and refined foods has greatly increased , the intake of dietary fiber is relatively reduced, and biscuits, as high-sugar and high-fat foods, have also brought negative effects on people's bodies, which greatly limits people's consumption of biscuits

In addition, the current shortbread generally has problems such as rough surface, dull surface, poor taste, easy greasy mouth, short shelf life, easy to become soft and deteriorated.

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