阅读说明：本技术 一种荞酥饼及其制备方法 (Buckwheat flaky pastry and preparation method thereof ) 是由 付明会 于 2019-11-12 设计创作，主要内容包括：本发明公开了一种荞酥饼及其制备方法,按其重量份计,由下列成分组成：荞面粉、薏米、玉米粉、麦芽糖、天须米子、酥麻、核桃仁、百香果、猪油、花生油、小苏打、食用碱。制得的荞酥饼将发芽的薏米破碎后添加到荞酥皮中使得烤好的荞酥饼使用起来有颗粒感,在一定温度下使得其他物料能够更加均匀的混合在百香果皮丁中,同时一定的温度下百香果的香味更好的凸显出来,在包入荞酥皮后具有一定温度的馅料其营养成分和香味物质也能更好地融入到荞酥皮中,玉米粉在与百香果肉混合时吸收百香果肉中的水分,烘烤时百香果的营养成分得到保留。本发明制得的荞酥饼口感酥脆、有咀嚼感、营养丰富、工序简单、具有淡淡的百香果香气。(The invention discloses a buckwheat flaky pastry and a preparation method thereof, wherein the buckwheat flaky pastry comprises the following components in parts by weight: buckwheat flour, coix seed, corn flour, maltose, asparagus rice, crisp and numb, walnut kernel, passion fruit, lard, peanut oil, baking soda and dietary alkali. The prepared buckwheat flaky pastry is characterized in that germinated coix seeds are crushed and added into buckwheat flaky pastry shells, so that the roasted buckwheat flaky pastry has granular feel when being used, other materials can be more uniformly mixed in the passion fruit peel dices at a certain temperature, meanwhile, the fragrance of the passion fruit is better and prominent at a certain temperature, the nutritional ingredients and fragrance substances of stuffing with a certain temperature after being wrapped in the buckwheat flaky pastry shells can be better blended into the buckwheat flaky pastry shells, the corn flour absorbs the moisture in the passion fruit pulp when being mixed with the passion fruit pulp, and the nutritional ingredients of the passion fruit are reserved when being roasted. The buckwheat flaky pastry prepared by the invention has the advantages of crisp taste, chewy feeling, rich nutrition, simple working procedure and light passion fruit fragrance.)

1. The buckwheat flaky pastry comprises the following components in parts by weight: 25-28 parts of buckwheat flour, 1-2 parts of coix seed, 15-17 parts of corn flour, 6-8 parts of maltose, 2-4 parts of asparagus seed, 3-5 parts of crisp sesame, 1-3 parts of walnut kernel, 3-4 parts of passion fruit, 1-2 parts of lard, 2-3 parts of peanut oil, 0.1-0.2 part of baking soda and 0.08-0.1 part of dietary alkali.

2. The method for preparing buckwheat flaky pastry as claimed in claim 1, comprising the following steps of:

(1) preparing coix seeds: soaking Coicis semen in 32 deg.C water, germinating, oven drying, and crushing with a crusher;

(2) preparing passion fruit: picking out passion fruit pulp, cutting passion fruit peel into pieces, taking 1 part of maltose, adding water according to the ratio of 1:1.1 of maltose to water, putting the passion fruit peel threads into a pot, boiling for 30-40 minutes, and turning off the fire when the materials in the pot become viscous to obtain the passion fruit pulp and cooked passion fruit peel pieces for later use;

(3) fermentation: pouring 5-7 parts of the rest maltose into a pot, decocting the maltose into a purplish red color with slow fire, adding 0.5-1.5 parts of lard oil and 2-3 parts of peanut oil, continuously decocting for 20-24 minutes, adding 0.08-0.1 part of hot alkaline water melted by edible alkali, uniformly stirring, pouring 25-28 parts of buckwheat flour, 0.1-0.2 part of the coix seed and baking soda crushed in the step (2), fully stirring, and putting into a fermenting chamber for fermenting for 4-8 hours to obtain fermented dough for later use;

(4) preparing buckwheat stuffing:

a. 1-3 parts of walnut kernels, 2-4 parts of asparagus seeds and 3-5 parts of crisp sesame are fried to be fragrant by a wok with small fire and then cooled for standby;

b. putting 15-17 parts of corn flour, the passion fruit pulp obtained in the step (2) and the cooked passion fruit peel dices into a stirrer, and uniformly stirring for later use;

c. pouring the fried materials in the step a into the materials in the step b, and continuously stirring to obtain stuffing for later use;

(5) molding: preparing the fermented dough into a cake dough with a required size, putting the stuffing prepared in the step (4) into the cake dough, and preparing a cake dough rod into buckwheat cakes with a required size for later use;

(6) baking: putting the well-held buckwheat cake into a baking tray, coating a layer of lard oil on the bottom in the baking tray, coating a layer of lard oil on the surface of the buckwheat cake after the buckwheat cake is well placed, sending the buckwheat cake into an oven preheated at 260 ℃, adjusting the temperature of the upper part of the oven to 295 and 300 ℃ and the temperature of the lower part of the oven to 265 and 275 ℃, and baking the buckwheat cake for 4-6 minutes to obtain the buckwheat cake;

(7) packaging: cooling the baked buckwheat flaky pastry, and packaging into a packaging bag to obtain the buckwheat flaky pastry.

3. The method for preparing buckwheat flaky pastry as claimed in claim 2, characterized in that: in the step (4), the steps b and c are operated at the temperature of 45-48 ℃.

4. The method for preparing buckwheat flaky pastry as claimed in claim 2, characterized in that: the temperature of the stuffing in the step (5) is 33-35 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to buckwheat flaky pastry and a preparation method thereof.

Background

There are 4 varieties of buckwheat, namely buckwheat, tartary buckwheat and buckwheat, which are two main cultivars. Buckwheat contains rich amino acids, vitamins, dietary fibers and various trace elements required by human bodies, and has excellent nutritional and health-care values and remarkable food therapy effects. It is a typical embodiment of the homologous culture of medicine and food in China, and is similar to polygonaceae in the familiar polygonum multiflorum, rheum officinale and the like.

In terms of nutritional value, buckwheat has a very low gluten content, and the main protein is globulin. The semen Fagopyri Esculenti contains essential amino acids with high content of lysine and low content of methionine, and the amino acid pattern can be complementary with that of main grains (such as semen Tritici Aestivi, semen Maydis, and rice with low content of lysine). The carbohydrates of buckwheat are mainly starch. Buckwheat contains rich dietary fiber, and the content of the dietary fiber is 10 times of that of common refined rice; the buckwheat contains more trace elements such as iron, manganese, zinc and the like than common grains. The buckwheat also contains B vitamins, vitamin E, chromium, phosphorus, calcium, ferrum, lysine, amino acids, fatty acid, oleic acid, linoleic acid, nicotinic acid, rutin, etc. Rutin is the main component of bioflavonoids, is also called vitamin P, and has the functions of reducing blood sugar, urine sugar and blood fat, and tonifying qi and refreshing, and rutin is almost not contained in other grains. The buckwheat contains high content of oleic acid and linoleic acid, the linoleic acid is the most important fatty acid of human body, can not be synthesized in human body, belongs to one of unsaturated fatty acid, is the only accepted essential fatty acid, has the reputation of 'blood vessel scavenger', and can prevent and treat atherosclerosis, cardiovascular diseases and senile obesity.

In terms of medicinal value, the buckwheat is sweet in nature and taste and cool; enter spleen, stomach and large intestine meridians. According to the record of compendium: buckwheat can direct qi downward and widen intestine, grind and remove food retention, relieve heat, swell and wind pain, remove white turbid leucorrhea, spleen accumulation and diarrhea. Buckwheat is described in Qianjin Yao Fang, TCM dictionary and related documents: has effects in tranquilizing mind, promoting qi and blood circulations, lowering qi, relieving intestinal obstruction, clearing away heat, relieving pain, removing food stagnation, relieving constipation, relieving cough, relieving asthma, relieving inflammation, resisting allergy, tonifying heart, reducing weight, and caring skin. Modern clinical medical observation shows that the buckwheat has the effects of reducing blood pressure, blood sugar and blood fat, enhancing human immunity, treating stomach diseases, removing dampness and toxic materials and treating nephritis, and has auxiliary treatment effects on patients with diabetes, hypertension, hyperglycemia, hyperlipidemia, coronary heart disease, stroke and stomach diseases. The buckwheat has the triple effects of health preservation, health care and food therapy, and is an ideal health food for both children and adults.

Disclosure of Invention

The invention aims to overcome the problems and provide the buckwheat flaky pastry which is rich in nutrition, simple to operate and crisp in taste.

The invention also aims to provide a preparation method of the buckwheat flaky pastry.

The invention relates to a buckwheat flaky pastry which comprises the following components in parts by weight: 25-28 parts of buckwheat flour, 1-2 parts of coix seed, 15-17 parts of corn flour, 6-8 parts of maltose, 2-4 parts of asparagus seed, 3-5 parts of crisp sesame, 1-3 parts of walnut kernel, 3-4 parts of passion fruit, 1-2 parts of lard, 2-3 parts of peanut oil, 0.1-0.2 part of baking soda and 0.08-0.1 part of dietary alkali.

The invention relates to a preparation method of buckwheat flaky pastry, which comprises the following steps:

(1) preparing coix seeds: soaking Coicis semen in 32 deg.C water, germinating, oven drying, and crushing with a crusher;

(2) preparing passion fruit: picking out passion fruit pulp, cutting passion fruit peel into pieces, taking 1 part of maltose, adding water according to the ratio of 1:1.1 of maltose to water, putting the passion fruit peel threads into a pot, boiling for 30-40 minutes, and turning off the fire when the materials in the pot become viscous to obtain the passion fruit pulp and cooked passion fruit peel pieces for later use;

(3) fermentation: pouring 5-7 parts of the rest maltose into a pot, decocting the maltose into a purplish red color with slow fire, adding 0.5-1.5 parts of lard oil and 2-3 parts of peanut oil, continuously decocting for 20-24 minutes, adding 0.08-0.1 part of hot alkaline water melted by edible alkali, uniformly stirring, pouring 25-28 parts of buckwheat flour, 0.1-0.2 part of the coix seed and baking soda crushed in the step (2), fully stirring, and putting into a fermenting chamber for fermenting for 4-8 hours to obtain fermented dough for later use;

(4) preparing buckwheat stuffing:

a. 1-3 parts of walnut kernels, 2-4 parts of asparagus seeds and 3-5 parts of crisp sesame are fried to be fragrant by a wok with small fire and then cooled for standby;

b. putting 15-17 parts of corn flour, the passion fruit pulp obtained in the step (2) and the cooked passion fruit peel dices into a stirrer, and uniformly stirring for later use;

c. pouring the fried materials in the step a into the materials in the step b, and continuously stirring to obtain stuffing for later use;

(5) molding: preparing the fermented dough into a cake dough with a required size, putting the stuffing prepared in the step (4) into the cake dough, and preparing a cake dough rod into buckwheat cakes with a required size for later use;

(6) baking: putting the well-held buckwheat cake into a baking tray, coating a layer of lard oil on the bottom in the baking tray, coating a layer of lard oil on the surface of the buckwheat cake after the buckwheat cake is well placed, sending the buckwheat cake into an oven preheated at 260 ℃, adjusting the temperature of the upper part of the oven to 295 and 300 ℃ and the temperature of the lower part of the oven to 265 and 275 ℃, and baking the buckwheat cake for 4-6 minutes to obtain the buckwheat cake;

(7) packaging: cooling the baked buckwheat flaky pastry, and packaging into a packaging bag to obtain the buckwheat flaky pastry.

The invention relates to a preparation method of buckwheat flaky pastry, wherein the steps b and c in the step (4) are operated at the temperature of 45-48 ℃.

The invention relates to a preparation method of buckwheat flaky pastry, wherein the temperature of stuffing in the step (5) is 33-35 ℃.

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the baked buckwheat flaky pastry, the germinated coix seeds are crushed and then added into buckwheat flaky pastry, so that the baked buckwheat flaky pastry has granular feeling and chewy feeling when being used, meanwhile, the passion fruit flesh and corn flour are mixed, and then the fried walnut kernels and other materials are mixed, on one hand, the moisture of stuffing is increased, meanwhile, the nutritional ingredients of the stuffing are increased, the cooked passion fruit peel dices are kept in a melting state at a certain temperature, so that other materials can be more uniformly mixed into the passion fruit peel dices, meanwhile, the fragrance of the passion fruit is better and prominent at a certain temperature, the nutritional ingredients and fragrance substances of the stuffing with a certain temperature after being wrapped in the buckwheat flaky pastry can be better blended into the buckwheat flaky pastry, and the corn flour absorbs the moisture in the passion fruit flesh when being mixed with the passion fruit flesh, so that the nutritional ingredients of the passion fruit are kept when being baked. The buckwheat flaky pastry prepared by the invention has the advantages of crisp taste, chewy feeling, rich nutrition, simple working procedure and light passion fruit fragrance.

Detailed Description