Buckwheat is rich in nutrients, contains the protein, fat, vitamins, trace elements and flavonoids with physiological functions, such as rutin, catechin and tartary buckwheat polyphenols. The flavonoids in tartary buckwheat are several tens of times higher than that of sweet buckwheat. The flavonoids, rutin, can reduce myocardial oxygen consumption, increase coronary artery, cerebrovascular flow, resist arrhythmia, soften blood vessels, and reduce blood sugar. Hypolipidemic, anti-oxidation, eliminate free radicals in the body, enhance immunity and other physiological functions. Many countries currently classify buckwheat as a high-grade nutritional health food. The addition of tartary buckwheat flour to wafers can not only make up for the lack of protein in wheat flour, increase vitamins and trace elements, and improve the quality of wafers. It also has health and therapeutic effects and is particularly suitable for the elderly and children. Therefore, the development of bitter buckwheat Powdered buckwheat wafers with active ingredients have a broad market prospect. (1) Special pastry powder, bitter buckwheat flour, β-cyclodextrin, palm oil, phospholipid oil, leavening agent, salt, shortening, sugar powder, essence, etc. (II) Operational points 1. Inspection of raw materials Brand and sensory inspection of pastry powder, buckwheat flour, palm oil, shortening, etc. can be used normally. 2. Pretreatment of raw materials 1 After the cake flour, buckwheat flour, and β-cyclodextrin were sieved through a 40 mesh sieve, the mixture was thoroughly mixed and used. 2 Crush white sugar into white sugar powder. 3Solid raw materials were dissolved in a certain concentration of the solution to be used. 3. Beat the pulp and add quantitative water to the fast mixer. Add palm oil, phospholipid oil, leavening agent, and salt, and whisk evenly. Then add pastry powder and bitter buckwheat flour. The granules were not granulated or measured with Baume meter at 18 to 20 Be for about 10 minutes. Finally, the dye solution was added. The ground slurry was filtered through a 80-mesh sheet to remove insoluble materials and impurities. 4. Turn on the baking machine to heat up the baking mold. After about 40 minutes, sprinkle a small amount of water on the baking mold. The water can be white smoke into the beads. Then use the shortening to wipe the mold up and down, until the oil is slightly dry. You can grouting baking. When grouting, it is necessary to control the amount of slurry, and pay attention to whether the slurry tube is clogged, and if it is blocked, it should be treated with a special steel hook. The air volume of the air-injection tube is adjusted so that the cake skin can be blown out and not blown away. 5. Select the piece to pick out the block-shaped incomplete piece of cake for manual cutting and fill it in the conveyor belt. 6. Beat the sandwich oil and add the shortening, cake powder and sugar powder to the cream blender. Close the lid and stir it for 5 minutes. Add the essence after pressure release, and then pressurize and stir for 5 to 8 minutes until the butter cream is smooth and smooth. Cotton thread, no hard block can be. 7. Applying oil-laminated laminated sheets to adjust the number of laminations and the amount of grease applied, picking out non-uniformly-shaped slices of cakes for selection and processing, and stacking the middle layer of cakes with slightly missing corners and inconsistent color to ensure that the top and bottom two pieces are of relatively high quality. it is good. According to the weight of the grease when cutting, timely adjust the amount of oil to be applied. If the thickness of the grease is uniform and uneven, it shall be treated in time. The freezer is then sent to the freezer and the temperature inside the freezer is controlled at 8°C. 8. Cutting first check the size of the cutter and the tightness of the steel wire. Carefully cut it to prevent chaffing. The weight of the cut cake is weighed once every 30 minutes. If the oil does not meet the requirements, the oil slicker is notified to adjust the weight immediately. The cut cakes have the same size, flat cut surface, no cake edge, no delamination, and no cake crumbs. 9. Pack the cake to pick out the cake of substandard quality, and put it on the conveyor belt of the packing machine. When putting the cake, don't appear the neutral, out or more cakes. 10. Sealing and Leak Detection Carefully observe the operation of the packaging machine and the quality of the sealing. If any abnormalities are discovered, the machine should be closed in time. The seal must be tight, the pattern must be in the middle, and the straight line must not be folded, leaked or coke. Leak detection once every 30 minutes, by gently squeezing hands, no deformation, bulging, indicating no air leakage. Or water inspection method: Put the package into water and squeeze it gently to see if there are air bubbles. It means air leakage. No air bubbles indicate sealing. (III) Product quality standards 1. Sensory index color: It should have the color and color that the product should have. Form: complete shape, block shape, pattern, clear, uniform thickness, no separation, no sandwich overflow phenomenon. Taste and taste: It has the taste and odor that the product should have; it has a crunchy or crunchy texture without coarse grains. Organization: The section structure of the film is porous, with a clear sandwich structure. Impurities: No oil, no foreign matter. 2. Physical and chemical indicators moisture ≤ 3.0%, alkalinity (calculated as sodium carbonate) ≤ 0.4%, net weight: 3% per bag allowed, but each batch averaged not less than the indicated net weight, acid value (based on fatty acid) ≤ 5 , peroxide value (calculated as fatty acid) ≤ 0.25%, arsenic (calculated as As) ≤ 0.5 mg/kg, lead (≤ 0.5 mg/kg), aflatoxin ≤ 5 μg/kg. 3. Microbiological indicators The total number of bacteria ≤ 1500 per gram, coliform bacteria ≤ 40 per 100 grams, mold count ≤ ≤ 50, pathogenic bacteria: not detected. 4. Shelf life at room temperature, shelf life of 9 months. (4) Conclusions 1. The best formula for buckwheat wafers is: 40 kg of water, 0.18 kg of leavening agent, 0.05 kg of salt, 24 kg of specialty pastry powder, 6 kg of bitter buckwheat powder, and β-cyclodextrin 0.7 Kilograms, 1.6 kilograms of palm oil, 0.2 kilograms of phospholipid oil, and appropriate amount of pigment. 2. The best formula for buckwheat wafer sandwich is: white shortening 30 kg, baking powder 5-6 kg, sugar powder 30 kg, flavor 0.2 kg, palm oil 1.0 kg. 3. To prevent the buckwheat wafer pie crisp and fragile and Weibu cake taste slightly bitter and astringent taste can choose special cake powder and bitter buckwheat flour dosage ratio of 82, in the batter add 0.7 kg β-cyclodextrin and 0.05 kg of salt, and in the sandwich to add the right amount of sugar powder and a matching flavor. 4. The production process of bitter buckwheat health wafers is the same as the production process and equipment of general wafers. The products have good palatability, are easily accepted by consumers, and have a health function to regulate blood fat and blood sugar. A new functional baked food that combines nutrition, leisure and health care.
Chunmee 9371 is one of the treasures of Green Tea. The quality features are: thin and tight, even and flat, good clarity, green color, smooth cream.The aroma is pure and lasting, the taste is rich and mellow, and the liquor color is green and bright. The picking standard of fresh leaves is the initial development of one bud, one leaf and one bud and two leaves. For those with thick white hair and strong buds, six processes are selected, such as spreading, killing, rolling, baking, frying and re-drying. Chunmee 9371 Green Tea has special quality and health function, its effect is like rhinoceros horn, has cool and refreshing detoxification, bright eye decrease internal heat's wonderful effect, can treat "fire disease".
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