CN110856501A - Enzyme jade cake and preparation method thereof - Google Patents
Enzyme jade cake and preparation method thereof Download PDFInfo
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- CN110856501A CN110856501A CN201911174042.6A CN201911174042A CN110856501A CN 110856501 A CN110856501 A CN 110856501A CN 201911174042 A CN201911174042 A CN 201911174042A CN 110856501 A CN110856501 A CN 110856501A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses a ferment jade cake and a manufacturing method thereof, wherein the ferment jade cake comprises a cake crust and stuffing, and the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat middle gluten flour, 19000 portions of filling material, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water; the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 4000-plus of gamboge fruit (extract) powder 6000-plus, 6000-plus of white kidney bean powder or chia seed powder 8000-plus, 25000-plus of stuffing, 2500 portions of novel natural biological enzyme preparation 1500-plus, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus and a proper amount of water. The invention is a green healthy weight-losing food and has the health-care effect.
Description
Technical Field
The invention relates to the field of food, in particular to a ferment jade cake and a preparation method thereof.
Background
According to the statistics released by the world health organization, at least 10 hundred million overweight people and 3 hundred million obese people are currently in the world. Chinese has 3 hundred million overweight people and 1 hundred million obese people. The number of children and young people who are overweight and obese in China is about 4000 million, 5600 million people are expected to be broken through in 2030, the obesity of children and young people not only has great influence on the development harm of adolescence, but also has the morbidity risk of obesity-related chronic diseases after adults, and the obesity of adults is easy to cause diseases such as hypertensive heart disease, diabetes and the like.
Healthy, green, long-acting and non-rebound weight loss is the pursuit of people. The weight-reducing methods of the existing medical means include a sleep weight-reducing method, a chili oil weight-reducing method, a hunger weight-reducing method, a fruit weight-reducing method and the like, namely rapid weight-reducing. The weight-reducing products on the market mainly comprise medicines, weight-reducing tea and other products, but the medicines for increasing energy consumption, inhibiting intestinal digestion and absorption and the like have certain side effects and are easy to rebound. The world health organization has seriously called for a reduction in the treatment of obesity by drugs.
Modern scientific research finds that the supplement enzyme is a healthy, safe and long-acting weight-losing mode, the natural biological enzyme can promote the decomposition of the lipoprotein and the starch in food into components which can be directly absorbed and utilized by human bodies, reduce the viscosity, increase the activity, remove the original sediments in the human bodies, provide the required nutrition for the human bodies and achieve the purpose of healthy and long-acting weight-losing. How to lose weight by using the natural 'homology of medicine and food' biological mode is the matter that obesity people expect from the top.
Disclosure of Invention
In order to solve the technical problems, the invention provides a ferment jade cake and a preparation method thereof, and aims to realize the functions of losing weight and slimming, and expelling toxin and beautifying for obese people.
The technical scheme adopted by the invention is as follows: providing a ferment jade cake which comprises a cake crust and stuffing;
the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat medium gluten flour, 19000 portions of finished product stuffing, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water;
the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 6000 portions of gamboge fruit (extract) powder 4000-plus, 8000 portions of white kidney bean powder or chia seed powder 6000-plus, 25000 portions of stuffing, 2500 portions of novel natural biological enzyme preparation 1500-plus, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus and a proper amount of water.
Wherein: the barley leaf powder contains very high vitamins and a plurality of active enzyme substances, wherein the carotene content in the vitamins is more than 5 times that in carrots, the vitamin C content is more than 3 times that in vegetables, the vitamin B2 content is more than 9 times that in spinach, such as VA, VC, VE and the like all have good antioxidant components, the potassium element is more than 25 times that in bananas, the calcium element is more than 11 times that in milk, the magnesium element is more than 3.8 times that in spinach, and the barley leaf powder also contains mineral substances such as zinc element and the like; wherein, the active enzyme substances contain lipase, protease, catalase, pigment oxidase and the like, and rich nutrients such as chlorophyll, amino acid and the like, which can increase the satiety of the human body and improve the disease lesions such as blood pressure, blood fat, arteriosclerosis and the like;
the naked oat gluten flour contains rich vegetable protein, about 22 amino acids and naked oat gum (the naked oat gum is a main component for decomposing fat and inhibiting the absorption of a human body to the fat), contains micromolecular active peptide and vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin E, folic acid, pantothenic acid, hydrochloric acid, mineral elements such as potassium, magnesium, zinc, selenium, iron and calcium and the like, and also contains β glucose and saponin (the same as ginsenoside), wherein the trace saponin is combined with soluble dietary fiber to absorb bile acid, various enzymes and unsaturated fatty acid, anthracamide, pinecone and the like.
Wherein: plantago ovata husk powder is rich in 80% of dietary fiber, B vitamins and choline, and also contains arabinose, xylose, galactal, semi-dried fatty oil, a small amount of coral glycoside, hydrophilic mucoid amylase (enzyme), polysaccharide molecule (psyum) polysaccharide called (Arabynxylan), glucoside, high-quality vegetable protein and other nutritional ingredients. It can be used for regulating blood sugar, reducing cholesterol content in blood, preventing and treating gastrointestinal diseases and cardiovascular diseases, and promoting health.
Wherein: the noni fruit ferment powder has very high vitamin C, comprises more than 13 vitamins, about 16 mineral elements and about 18 amino acids, wherein the amino acids contain L-arginine which is derived when L-citrulline is converted into L-nitrogen which is used for reducing phlegm, which is a method only for reducing nitrogen in a human body, is an anticancer substance, and also contains various alkaloids, polysaccharides, various natural biological enzymes (enzymes), sitosterol, ursolic acid (ursolic acid) and the like, and can be mainly used for expelling toxin, relaxing the bowels and realizing the effects of beautifying and losing weight.
Wherein: the main active extract of the garcinia cambogia (extract) powder is hydroxycitric acid (HCA, fully known as hydroxyytric), which inhibits (ATP) citrate lyase (AP-irateryase) from leading fat not to be synthesized and inhibits the action of glycolysis (gyolysis) when human glucose is converted into fat, and the inhibition can effectively prevent the glucose in the human body from being converted into fat, thereby realizing the effects of reducing fat and losing weight; in addition, the garcinia cambogia powder also contains various nutrient components such as high cellulose and the like, and provides nutrients for human nutrition supply.
Wherein: the white kidney bean powder contains kidney bean protein, fat, carbohydrate and functional substances with higher activity, such as Phytohemagglutinin (PHA) a amylase inhibitor, polysaccharide, dietary fiber, carotene, saponin substances, flavone, phytohemagglutinin, edible pigment B vitamins and mineral matter elements such as phosphorus, calcium, iron magnesium, potassium, sodium and the like, and is a high-potassium low-sodium food.
And the functional component phaseolamin (also called kidney bean protein, English Paseoln) of the white kidney bean extract is a natural bioactive substance, belongs to one of glycohydrolase preparations, exists in the endosperm of plant seeds, exerts the weight-reducing effect through the inhibition effect of the starch enzyme, is discharged out of the body through gastrointestinal tracts, does not enter a blood circulation system, does not act on the brain center, does not inhibit appetite while reducing weight, has no side effect, and accords with the weight-reducing principle of the world health organization.
Wherein: nisin is a polypeptide consisting of about 34 amino acids, and is a safe natural food preservative without side effects.
Preferably, the cake crust further comprises 850 parts of 700-850 parts of margarine, the margarine can make the whole cake crust more loose, the edible mouthfeel of the cake crust is improved, and meanwhile, the margarine has the effects of adding heat and prolonging life.
Preferably, the filling material adds for peeling mung bean filling material or lotus paste filling material, and according to actual demand, this filling material adds filling and can change into other food filling materials.
Preferably, the filling further comprises 40-50 parts of sweetener, 600 parts of margarine 400-.
Preferably, the novel natural biological enzyme preparation consists of food-grade papain, bromelain, lactase, lipase and pancreatin.
Wherein: papain and bromelain have the effects of stimulating appetite and helping digestion, reducing blood fat and blood pressure, lactase, lipase and pancreatin can effectively hydrolyze body fat, promote fat elimination, reduce the residue or accumulation of hydrolyzed fat in human bodies and realize the effects of healthy, safe and long-acting weight loss and slimming;
among them, preferred are: papain 20 ten thousand u/g; bromelain 20 ten thousand u/g; lactase 1000 u/g; lipase 1500 u/g; and pancreatin 4000 u/g.
Preferably, the sweetener comprises sucralose or aspartame, the aspartame (Nutra, sweet) is a novel high-intensity sweetener, belongs to protein peptide substances, and is also called amino acid sugar, the sweetness of the sweetener is 8-10 times that of cane sugar, and the aspartame can control the body weight and is an ideal sweetener in foods for obese and diabetic patients.
Preferably, the ferment jade cake comprises a cake crust and stuffing;
the cake crust comprises: the cake crust comprises: 850 parts of barley young leaf powder, 2800 parts of wheat gluten flour in naked oats, 22000 parts of peeled mung bean stuffing, 5 parts of vanillin, 14.5 parts of nisin, 850 parts of margarine and a proper amount of water;
the stuffing comprises: 6500 parts of plantain seed shell powder, 6500 parts of noni fruit enzyme powder, 4000 parts of gamboge fruit (extract) powder, 7000 parts of white kidney bean powder, 23200 parts of peeled mung bean stuffing, 2500 parts of novel natural biological enzyme preparation, 45 parts of sweetening agent, 600 parts of big butter, 700 parts of olive oil, 10.7 parts of food additive, 22 parts of nisin, 200 parts of sodium carboxymethylcellulose and a proper amount of water.
Further, a method for making ferment jade cakes is provided, which comprises the following steps:
s01, making the cake crust, which comprises the following steps:
s011: mixing barley young leaf powder, naked oat medium gluten flour, finished stuffing, vanillin and nisin raw materials, pouring the mixture into stirring equipment for fully stirring, adding a proper amount of water, and kneading the mixture into a dough and covering a preservative film for later use;
s012: twisting the dough prepared in the step S011 into a round strip shape, and cutting the dough into single dough cakes for later use;
s02: the preparation of the stuffing specifically comprises the following steps:
s021: filtering Plantago ovata forsk shell powder, noni enzyme powder or lotus leaf powder, garcinia cambogia (extract) powder, white kidney bean powder or chia seed powder to remove impurities, mixing and stirring uniformly, adding stuffing, adding a novel natural biological enzyme preparation, mixing and stirring uniformly again, adding a food additive, nisin and sodium carboxymethylcellulose, adding a proper amount of water, and stirring uniformly to prepare a stuffing solid embryo product;
s022: cutting the prepared filling solid blank into single filling solid blanks through a machine;
s03: stuffing wrapping: rolling each dough cake crust prepared in the step S012, wrapping each solid blank prepared in the step S022 in the rolled dough cake crust, and performing machine mould pressing on the patterns to prepare a finished enzyme jadeite cake blank;
s04: and baking the finished ferment jade cakes in an oven, cooling and packaging to obtain finished products for sale.
Preferably, step S011 is further added with margarine;
step S021 is further added with a sweetener, margarine and olive oil.
Preferably, the dry weight of the individual dough pieces of step S012 is 20 g-28 g; the net weight of the single stuffing solid blank in the step S022 is 43 g-50 g.
The invention has the following beneficial effects: the enzyme jade cake provided by the invention is a green healthy weight-losing food, and through selection of components and contents of cake crust and stuffing, by utilizing biological properties of the components, mutual biophysical property functions of the components and interaction between the components and physiological functions of a human body, the enzyme jade cake can effectively decompose and discharge human fat, expel toxin and relax bowels, realize beauty and weight-losing effects, improve health indexes of human blood pressure, blood fat and the like to realize health-care effects, provide supply of fibers, enzymes and the like required by human health, effectively control rebound after weight-losing, has no side effects, and is a special diet food suitable for obese people to have homology of medicine and food. Further, the preparation method of the ferment jade cake is provided, the single standard monomer of the cake crust and the stuffing is prepared, and then the finished product to be sold is subjected to market supply through stuffing wrapping, baking, cooling and packaging, so that the whole preparation process is simple and effective, and the market effective supply of the healthy food can be quickly realized.
Detailed Description
Example 1
The enzyme jade cake comprises the following components in percentage by weight:
(watch one)
Wherein: the novel natural biological enzyme preparation consists of food-grade papain, bromelain, lactase, lipase and pancreatin, and the mass content ratio of each component enzyme is as follows: bromelain: lactase: lipase: pancreatin is 1:3: 3: 2;
wherein: the sweetener is sucralose.
Example 2
The ferment jade cake comprises the following components in percentage by weight as shown in the second table:
(watch two)
Wherein: the novel natural biological enzyme preparation comprises food-grade papain, bromelain, lactase, lipase and pancreatin, and the mass content ratio of each component enzyme is as follows: bromelain: lactase: lipase: pancreatin is 2:1:3:1.5: 2.5;
wherein: the sweetener is sucralose.
Example 3
Provides a ferment jade cake which comprises the following components in percentage by weight:
(watch III)
Wherein: the novel natural biological enzyme preparation consists of food-grade papain, bromelain lactase, lipase and pancreatin, and the mass content ratio of the various enzymes is as follows: bromelain: lactase: lipase: pancreatin is 2:3:3:1: 1;
wherein: the sweetener is aspartame.
Example 4
The ferment jade cake comprises the following components in percentage by weight, as shown in table IV:
(watch four)
Wherein: the novel natural biological enzyme preparation comprises five enzymes of food-grade papain, bromelain, lactase, lipase and pancreatin, wherein the mass content ratio of the five enzymes is as follows: bromelain: lactase: lipase: pancreatin is 2:2:2:2: 2;
wherein: the sweetener is aspartame.
Example 5
The ferment jade cake comprises the following components in percentage by weight as shown in table five:
(watch five)
Wherein: the novel natural biological enzyme preparation comprises five enzymes of food-grade papain, bromelain, lactase, lipase and pancreatin, wherein the mass content ratio of the five enzymes is as follows: bromelain: lactase: lipase: pancreatin is 1:1:2:4: 2;
wherein: the sweetener is aspartame.
Further, a method for making ferment jade cake in the above embodiment is provided, which includes the following steps:
s01, making the cake crust, which comprises the following steps:
s011: mixing barley young leaf powder, naked oat medium gluten flour, peeled mung bean stuffing or lotus seed paste stuffing, vanillin and nisin raw materials, pouring the mixture into stirring equipment for fully stirring, adding a proper amount of water, and kneading into dough and covering a preservative film for later use;
s012: kneading the dough prepared in the step S011 into a round strip shape, and cutting the round strip shape into individual dough cake wrappers with the net weight of 25-27 g for standby;
s02: the preparation of the stuffing specifically comprises the following steps:
s021: filtering Plantago ovata forsk shell powder, noni fruit enzyme powder or lotus leaf powder, Garcinia cambogia (extract) powder, white kidney bean powder or chia seed powder to remove impurities, mixing and stirring uniformly, adding peeled green bean stuffing or lotus seed paste stuffing, adding a novel natural biological enzyme preparation, mixing and stirring uniformly again, adding a proper amount of water into a food additive, nisin and sodium carboxymethylcellulose, and stirring uniformly to prepare a stuffing solid embryo;
s022: cutting the prepared filling solid blank into single filling solid blanks with the net weight of 48-50 g by a machine;
s03: stuffing wrapping: rolling each dough cake crust prepared in the step S012, wrapping each solid blank prepared in the step S022 in the rolled dough cake crust, and performing machine mould pressing on the patterns to prepare a finished enzyme jadeite cake blank;
s04: and baking the finished ferment jade cakes in an oven, cooling and packaging to obtain finished products for sale.
The second to fifth embodiments are different from the first embodiment in that:
step S011 is also added with margarine; step S021 is further added with a sweetener, margarine and olive oil.
Randomly selecting 70 obese or overweight crowds to carry out corresponding experiments, dividing the 70 obese or overweight crowds into 7 groups, wherein each group comprises 10 people, wherein the 1 st group to the 5 th group of crowds respectively eat 3 enzyme jade cakes corresponding to the first to the fifth embodiments of the invention every day at fixed time, the 6 th group of crowds do not eat any weight-reducing health-care products, the 7 th group of crowds eat the existing weight-reducing tea products in the market, and the body change parameters of the crowds are tested after 1 month as follows:
(watch six)
After comparison, the weight of the people from the group 1 to the group 5 eating the ferment jade cakes is effectively reduced, the weight can be reduced by at least 6kg per month on average and can be reduced by 10kg at the highest, and after the weight of the people is reduced, the average blood pressure parameter systolic pressure of the people is in the normal blood pressure range of 90-140mmHg, the diastolic pressure of the people is in the normal blood pressure range of 60-90mmHg, after the blood pressure is normal, the body functions of the people are effectively recovered, the constipation degree is effectively relieved and controlled, meanwhile, the five groups of people are followed up, the people can continuously lose weight per month, the blood pressure parameters are normal and stable, the constipation state is continuously improved until no body is recovered, the weight can be effectively controlled for a long time, the good health care effect is realized, no side effect reaction is caused to the body, and wrinkles and color spots on the face of the group of people can be relieved, it can whiten skin.
The 6 th group of people who did not eat any weight-reducing health-care product continued to gain weight at a rate of 5kg per month, while their systolic blood pressure reached 148, diastolic blood pressure reached a high blood pressure range of 99, which severely affected their health, while their constipation was overall more severe and difficult to relieve under the influence of obesity, and thus more physical ailments were induced.
After the comparison, the weight of the group 7 of people drinking the weight-reducing tea on the market is reduced after 1 month, but the weight is reduced by about 2kg, the blood pressure of the obese people is still in the range of the systolic pressure of 142, the diastolic pressure of 92, the constipation degree is still serious, and the later follow-up shows that the weight of the group is easy to rebound, the body weight is difficult to control, and the long-term effective weight-reducing effect cannot be realized.
The above description is for the purpose of describing the invention in more detail with reference to specific preferred embodiments, and it should not be construed that the embodiments are limited to those described herein, but rather that the invention is susceptible to various modifications and alternative forms without departing from the spirit and scope of the present invention.
Claims (10)
1. A ferment jade cake is characterized in that: comprises a cake crust and stuffing;
the cake crust comprises: 800 portions of barley young leaf powder, 2500 portions of wheat gluten flour, 2800 portions of naked oat medium gluten flour, 19000 portions of finished product stuffing, 23000 portions of vanillin, 14-15 portions of nisin and a proper amount of water;
the stuffing comprises: 8000 portions of plantain seed husk powder 5000-plus, 7000 portions of noni fruit enzyme powder or lotus leaf powder 6000-plus, 4000-plus of gamboge fruit (extract) powder 6000-plus, 6000-plus of white kidney bean powder or chia seed powder 8000-plus, 25000-plus of finished product stuffing, 1500-plus 2500 portions of novel natural biological enzyme preparation, 10-11 portions of food additive, 20-25 portions of nisin, 300 portions of sodium carboxymethylcellulose 200-plus, and a proper amount of water.
2. The enzymatic emerald cake of claim 1, wherein: the cake crust also included 850 portions of margarine 700-.
3. The enzymatic emerald cake of claim 1, wherein: the finished stuffing is peeled mung bean stuffing or lotus paste stuffing.
4. The enzymatic emerald cake of claim 2, wherein: the stuffing also comprises 40-50 parts of sweetener, 600 parts of margarine 400-.
5. The ferment jade cake of claim 1, wherein: the novel natural biological enzyme preparation consists of food-grade papain, bromelain, lactase, lipase and pancreatin.
6. The ferment jade cake of claim 4, wherein: the sweetener comprises sucralose or aspartame.
7. The ferment jade cake of claim 4, wherein: comprises a cake crust and stuffing;
the cake crust comprises: the cake crust comprises: 850 parts of barley young leaf powder, 2800 parts of wheat gluten flour in naked oats, 22000 parts of peeled mung bean stuffing, 5 parts of vanillin, 14.5 parts of nisin, 850 parts of margarine and a proper amount of water;
the stuffing comprises: 6500 parts of plantain seed shell powder, 6500 parts of noni fruit enzyme powder, 4000 parts of gamboge fruit (extract) powder, 7000 parts of white kidney bean powder, 23200 parts of peeled mung bean stuffing, 2500 parts of novel natural biological enzyme preparation, 45 parts of sweetening agent, 600 parts of big butter, 700 parts of olive oil, 10.7 parts of food additive, 22 parts of nisin, 200 parts of sodium carboxymethylcellulose and a proper amount of water.
8. A method for making ferment jade cakes is characterized by comprising the following steps: the method comprises the following steps:
s01, making the cake crust, which comprises the following steps:
s011: mixing barley young leaf powder, naked oat medium gluten flour, finished stuffing, vanillin and nisin, pouring the mixture into stirring equipment for fully stirring, adding a proper amount of water, and kneading into dough and covering a preservative film for later use;
s012: twisting the dough prepared in the step S011 into a round strip shape, and cutting the dough into single dough cakes for later use;
s02: the preparation of the stuffing specifically comprises the following steps:
s021: filtering Plantago ovata forsk shell powder, noni enzyme powder or lotus leaf powder, garcinia cambogia (extract) powder, white kidney bean powder or chia seed powder to remove impurities, mixing and stirring uniformly, adding finished stuffing, adding a novel natural biological enzyme preparation, mixing and stirring uniformly again, adding a food additive, nisin and sodium carboxymethylcellulose, adding a proper amount of water, and stirring uniformly to prepare a stuffing solid embryo product;
s022: cutting the prepared filling solid blank into single filling solid blanks through a machine;
s03: stuffing wrapping: rolling each dough cake crust prepared in the step S012, wrapping each solid blank prepared in the step S022 in the rolled dough cake crust, and performing machine mould pressing on the patterns to prepare a finished enzyme jadeite cake blank;
s04: and baking the finished ferment jade cakes in an oven, cooling and packaging to obtain finished products for sale.
9. The method for making ferment jade cake as claimed in claim 8, wherein:
step S011 is also added with margarine;
step S021 is further added with a sweetener, margarine and olive oil.
10. The method for making ferment jade cake as claimed in claim 8 or 9, wherein:
the net weight of the skin of the single dough cake in the step S012 is 20-28 g;
the net weight of the single stuffing solid blank in the step S022 is 43 g-50 g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
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| CN103719194A (en) * | 2013-12-11 | 2014-04-16 | 合肥市香口福工贸有限公司 | Multi-nutrient health-care functional sesame cake and preparing method thereof |
| CN106579389A (en) * | 2016-12-17 | 2017-04-26 | 河北御芝林生物科技有限公司 | Composition with functions of facilitating feces excretion, losing weight, maintaining beauty and enhancing immunity |
| CN107396949A (en) * | 2017-07-18 | 2017-11-28 | 惠州同富康生物科技有限公司 | A kind of detoxicating intestine beautifying face and moistering lotion biscuit and preparation method thereof |
| CN109221331A (en) * | 2018-11-14 | 2019-01-18 | 谢兆琪 | With the long-acting emerald enzyme heart cake and preparation method thereof of reducing weight and beautifying features |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
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