Walnut buckwheat cake and preparation process thereof

A preparation process and technology for walnuts, which are applied in climate change adaptation, baked food, baking and other directions, can solve the problems of limited health care function and no buckwheat cake involved, and achieve the effects of satisfying market demand, simple preparation process, and soft and sweet taste.

Pending Publication Date: 2022-07-08
云南楚雄东宝生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many buckwheat cakes currently on the market, and the production methods are various, but there is a problem of improving the taste and mouthfeel by adding food chemical additives, and the health care function is limited.
In addition, the current technology does not involve the method of using natural materials such as walnut flowers to make buckwheat cakes and the process of adding walnut ingredients to the cake skin and cake filling.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation process of walnut buckwheat cake, comprising the following steps:

[0032] Step (1), preparation of raw materials: in parts by weight, prepare the following raw materials:

[0033] 250 parts tartary buckwheat flour, 150 parts sweet buckwheat flour, 70 parts cooked rice noodles, 160 parts white sugar, 35 parts egg yolk, 4.5 parts baking powder, 3.5 parts baking soda, 180 parts warm water, 150 parts corn oil, 60 parts maltose, walnuts 120 servings of flour, 15 servings of fresh walnut blossoms, 220 servings of mung bean paste, and 20 servings of peanut oil;

[0034] Step (2), preparation of walnut flower paste: after blanching the fresh walnut flower, soak it in clean water for 8 hours, take it out and grind it into a paste to obtain a walnut flower paste;

[0035] Step (3), preparation of cake crust: mix bitter buckwheat flour, sweet buckwheat flour, cooked rice flour, baking powder and baking soda together, add 60 parts of white sugar, then pour in warm w...

Embodiment 2

[0039] A preparation process of walnut buckwheat cake, comprising the following steps:

[0040] Step (1), preparation of raw materials: in parts by weight, prepare the following raw materials:

[0041] 230 parts tartary buckwheat flour, 140 parts sweet buckwheat flour, 68 parts cooked rice noodles, 150 parts white sugar, 30 parts egg yolk, 4 parts baking powder, 3 parts baking soda, 170 parts warm water, 140 parts corn oil, 55 parts maltose, walnuts 115 servings of flour, 14 servings of fresh walnut blossoms, 200 servings of mung bean paste, and 18 servings of peanut oil;

[0042] Step (2), preparation of walnut flower paste: after blanching the fresh walnut flower, soak it in water for 7 hours, take it out and grind it into a paste to obtain a walnut flower paste;

[0043] Step (3), preparation of cake crust: Mix bitter buckwheat flour, sweet buckwheat flour, cooked rice flour, baking powder, and baking soda together, add 50 parts of white sugar, then pour in warm water at 4...

Embodiment 3

[0051] A preparation process of walnut buckwheat cake, comprising the following steps:

[0052] Step (1), preparation of raw materials: in parts by weight, prepare the following raw materials:

[0053] 260 parts tartary buckwheat flour, 160 parts sweet buckwheat flour, 72 parts cooked rice noodles, 170 parts white sugar, 40 parts egg yolk, 5 parts baking powder, 5 parts baking soda, 190 parts warm water, 160 parts corn oil, 65 parts maltose, walnuts 125 servings of flour, 17 servings of fresh walnut blossoms, 250 servings of mung bean paste, and 22 servings of peanut oil;

[0054] Step (2), preparation of walnut flower paste: after blanching the fresh walnut flower, soak it in water for 9 hours, take it out and grind it into a paste to obtain a walnut flower paste;

[0055] Step (3), preparation of cake crust: mix bitter buckwheat flour, sweet buckwheat flour, cooked rice flour, baking powder and baking soda together, add 70 parts of white sugar, then pour in warm water at 60...

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Abstract

The invention relates to a walnut buckwheat cake and a preparation technology thereof, and belongs to the technical field of walnut product processing. The method further comprises the five steps of raw material preparation, walnut flower paste preparation, cake crust preparation, cake filling preparation and walnut buckwheat cake preparation. The preparation process is simple, the raw material sources are wide, the walnut flowers and the walnut powder are adopted for preparation, and the health-care effects of the walnut flowers, the walnut powder and the tartary buckwheat are achieved; the prepared walnut buckwheat cake is soft, fragrant and sweet in taste, unique in flavor, free of preservatives, natural, green and healthy, not only meets the high requirements of people in modern life for diet health, but also meets the market requirements, and is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of walnut product processing, in particular to a walnut buckwheat cake and a preparation process thereof. Background technique [0002] Walnut kernel is the pulp inside the walnut core, also known as walnut kernel and walnut meat. Walnut belongs to Jugaceae, Juglans genus, arbor, up to 20~25 meters; the trunk is shorter than other species, the crown is broad; the bark is gray-green when young, gray-white and longitudinally lobed when old; branchlets are hairless, glossy, Shield-shaped glands, grey-green, later brownish. Walnut kernels have the functions of nourishing and strengthening the body, anti-inflammatory and sterilizing, anti-cancer and anti-cancer, brain-building and anti-aging, moisturizing and smoothing the intestines. [0003] Walnut flower is walnut style, also known as walnut new, longevity vegetable, dragon mustard vegetable. It is made from wild fresh, tender walnut flowers and tender stem...

Claims

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Application Information

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IPC IPC(8): A21D13/38A21D13/31A21D2/36A21D13/047
CPCA21D13/38A21D13/31A21D2/36A21D13/047Y02A40/90
Inventor 李万学
Owner 云南楚雄东宝生物资源开发有限公司
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