CN102657312B - Lotus paste wick cake - Google Patents
Lotus paste wick cake Download PDFInfo
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- CN102657312B CN102657312B CN2012101771159A CN201210177115A CN102657312B CN 102657312 B CN102657312 B CN 102657312B CN 2012101771159 A CN2012101771159 A CN 2012101771159A CN 201210177115 A CN201210177115 A CN 201210177115A CN 102657312 B CN102657312 B CN 102657312B
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- lotus
- seed paste
- cake
- paste
- granulated sugar
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Abstract
The invention relates to food, in particular to a lotus paste wick cake belongs to cakes. The lotus paste wick cake comprises, in weight percent, 10-15% of lotus paste, 32-42% of sweet rice flour, 32-42% of white granulated sugar, 3-4.5% of peanut oil, 0.15-0.25% of bayberry oil and 8-13% of purified water. An original formula is further improved, the lotus paste produced from lotus seeds produced in Hunan is added, and the formula and a manufacturing process are readjusted according to characteristics of the lotus paste, and further has a high nutrient value.
Description
Technical field
The present invention relates to food, particularly a kind of cake, be a kind of lotus-seed paste lampwick cake specifically.
Background technology
Lampwick cake is the local famous special product of Xiangtan, Hunan Province, and it not only is similar to wick, and is pure white soft and moist, and taste is sweet peppery, refrigerant fragrance, and having invigorates blood circulation refreshes oneself, the effect of stomach invigorating temper.Simultaneously, it curves lopping and constantly, and available fire lights, and distributes pure beautiful osmanthus fragrance during burning.Existing lampwick cake is made with refining glutinous rice, white granulated sugar, sesame wet goods Raw material processing, and as the local characteristic product, existing formula does not use the local characteristic raw material on the one hand, does not consider aspect nutritive value on the other hand yet.
Summary of the invention
The object of the present invention is to provide a kind of local characteristic cake-lotus-seed paste lampwick cake, increased nutritive value and the kind of lampwick cake.
The objective of the invention is to realize by following approach: a kind of lotus-seed paste lampwick cake, it is made of following compositions in weight percentage: lotus-seed paste 10～15%, glutinous rice flour 32～42%, white granulated sugar 32～42%, peanut oil 3～4.5%, Oleum cinnamomi japonici 0.15～0.25%, purified water 8～13%;
The manufacture craft of described lotus-seed paste lampwick cake is as follows:
A. lotus-seed paste, glutinous rice flour, white granulated sugar, peanut oil, Oleum cinnamomi japonici and purified water are mixed;
B. use 60 purpose shaking screens to mix;
C. add the blank that is pressed into 400mm * 300mm * 100mm specification;
D. use 121 ± 2 ℃ to steam 10～15min, more than then putting into the naturally cooling 10h of closed container;
E. chopping is the specification of 80mm * 4mm * 4mm;
F. pack.
As further preferred, it is made of following compositions in weight percentage: lotus-seed paste 12.5%, glutinous rice flour 38.2%, white granulated sugar 35.8%, peanut oil 4.0%, Oleum cinnamomi japonici 0.2%, purified water 9.3%.
As further preferred, described lotus-seed paste is that Hunan lotus seeds are made.
A kind of lotus-seed paste lampwick cake of the present invention, original formula is further improved, added the lotus-seed paste of being produced by the geography symbol product Hunan lotus seeds, and again formula and manufacture craft process are adjusted in conjunction with the characteristics of lotus-seed paste, make this lotus-seed paste lampwick cake have the local food characteristic in Hunan, lake, and have higher nutritive value.
The specific embodiment
A kind of lotus-seed paste lampwick cake of the present invention, it is made of following compositions in weight percentage: lotus-seed paste 10～15%, glutinous rice flour 32～42%, white granulated sugar 32～42%, peanut oil 3～4.5%, Oleum cinnamomi japonici 0.15～0.25%, purified water 8～13%.
It is made of following compositions in weight percentage: lotus-seed paste 12.5%, glutinous rice flour 38.2%, white granulated sugar 35.8%, peanut oil 4.0%, Oleum cinnamomi japonici 0.2%, purified water 9.3%.
Described lotus-seed paste is that Hunan lotus seeds are made, and " Hunan lotus seeds " claim again cun three lotuses, and the Hunan lotus seeds grain is full greatly, and is pure white mellow and full, and quality is fine and smooth, and delicate fragrance is fresh and sweet, has hypotensive, strengthening the spleen and stomach, the merit admittedly clear, that moistening lung clears away heart-fire of calming the nerves.Be called as in history " Gong Lian ", the plantation of existing 2000 or three thousand years is historical so far.
The manufacture craft of a kind of lotus-seed paste lampwick cake of the present invention is as follows:
1, lotus-seed paste, glutinous rice flour, white granulated sugar, peanut oil, Oleum cinnamomi japonici and purified water are mixed.
2, use 60 purpose shaking screens to mix.
3, add the blank that is pressed into 400mm * 300mm * 100mm specification.
4, steam 10～15min with 121 ± 2 ℃, more than then putting into the naturally cooling 10h of closed container.
5, chopping is the specification of 80mm * 4mm * 4mm.
6, packing.
Claims (3)
1. lotus-seed paste lampwick cake, it is characterized in that: it is made of following compositions in weight percentage: lotus-seed paste 10～15%, glutinous rice flour 32～42%, white granulated sugar 32～42%, peanut oil 3～4.5%, Oleum cinnamomi japonici 0.15～0.25%, purified water 8～13%;
The manufacture craft of described lotus-seed paste lampwick cake is as follows:
A. lotus-seed paste, glutinous rice flour, white granulated sugar, peanut oil, Oleum cinnamomi japonici and purified water are mixed;
B. use 60 purpose shaking screens to mix;
C. add the blank that is pressed into 400mm * 300mm * 100mm specification;
D. use 121 ± 2 ℃ to steam 10～15min, more than then putting into the naturally cooling 10h of closed container;
E. chopping is the specification of 80mm * 4mm * 4mm;
F. pack.
2. a kind of lotus-seed paste lampwick cake as claimed in claim 1, it is characterized in that: it is made of following compositions in weight percentage: lotus-seed paste 12.5%, glutinous rice flour 38.2%, white granulated sugar 35.8%, peanut oil 4.0%, Oleum cinnamomi japonici 0.2%, purified water 9.3%.
3. a kind of lotus-seed paste lampwick cake as claimed in claim 1, it is characterized in that: described lotus-seed paste is that Hunan lotus seeds are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101771159A CN102657312B (en) | 2012-06-01 | 2012-06-01 | Lotus paste wick cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101771159A CN102657312B (en) | 2012-06-01 | 2012-06-01 | Lotus paste wick cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102657312A CN102657312A (en) | 2012-09-12 |
| CN102657312B true CN102657312B (en) | 2013-06-05 |
Family
ID=46766997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101771159A Expired - Fee Related CN102657312B (en) | 2012-06-01 | 2012-06-01 | Lotus paste wick cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102657312B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015363A (en) * | 2007-02-14 | 2007-08-15 | 湖南宏兴隆湘莲食品有限公司 | Pungent lotus-nut paste and its preparing process |
| CN101347138A (en) * | 2007-07-17 | 2009-01-21 | 王琪 | Processing technique lampwick cake |
-
2012
- 2012-06-01 CN CN2012101771159A patent/CN102657312B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015363A (en) * | 2007-02-14 | 2007-08-15 | 湖南宏兴隆湘莲食品有限公司 | Pungent lotus-nut paste and its preparing process |
| CN101347138A (en) * | 2007-07-17 | 2009-01-21 | 王琪 | Processing technique lampwick cake |
Non-Patent Citations (3)
| Title |
|---|
| 彭正培.湖南传统糕点－湘潭灯芯糕.《食品工业科技》.1985,第10-11页. * |
| 贵溪灯芯糕;郭必杰;《老区建设》;19900131;第42页 * |
| 郭必杰.贵溪灯芯糕.《老区建设》.1990,第42页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102657312A (en) | 2012-09-12 |
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Granted publication date: 20130605 Termination date: 20140601 |