苦荞风味糕生产工艺研究

以苦荞粉为主要原料、辅以面粉,采用"三熟"处理苦荞,生产新型苦荞风味糕,优化配方为:特一粉∶苦荞粉6∶4,蔗糖50%,复合疏松剂0.5%,调和油10%,谷氨酸钠0.02%,NaCl 0.8%,活性酵母0.5%;最佳生产工艺为:苦荞籽80℃干燥3~5 h后炒制25 min,磨粉并过80目筛,75~80℃热烫20 min,加辅料并和面后,30℃发酵3 h,制坯成型后蒸30 min,所得苦荞风味糕细腻柔和、风味俱佳。

Study on Production Process of Bitter Buckwheat-flavored Cake

Using bitter buckwheat flour as the main raw material and adding with flour,bitter buckwheat flavor cake was processed by "rest three times" method.The processing parameters were determined by single factor test and orthogonal test.It is showed in the results that the optimum formula were following as:bitter buckwheat∶flour 6∶4(100%),sugar 50%,compound aerating mixture 0.5%,edible oil 10%,glutamate Sodium 0.02%,salt 0.8%,activity yeast 0.5%,and the optimum processing technology were:after drying bitter buckwheat grain for 3~5 h at 80 ℃ with electro thermal constant,stir-frying 25 min,pulverizing and selecting by 80 mesh sieve,scalded 20 min at 75~80 ℃,then added accessories and kneaded dough,fermented for 3 h at 30 ℃,steamed 30min after formed.The product obtained tastes smooth and fine flavor.