CN103404563A - Anti-hypertension lemon black soybean cake and manufacturing method thereof - Google Patents

Abstract

The invention discloses an anti-hypertension lemon black soybean cake and a manufacturing method of the anti-hypertension lemon black soybean cake. The anti-hypertension lemon black soybean cake is made of, by weight, 600 parts of flour, 200 parts of black beans, 80 parts of soybeans, 40 parts of lemons, 60 parts of Chinese yams, 15 parts of sophora japonica, 40 parts of rock candies, 15 parts of puerarin powder, 40 parts of peach seeds, 2 parts of astragalus complanatus, 1 part of rhodiola, 2 parts of eucommia, 2 parts of gynostemma pentaphyllum, 5 parts of Chinese hawthorn leaves, 2 parts of appendicula terrestris, 1 part of pine needles, 2 parts of dogbane leaves, 15 parts of salt, 8 parts of yeast powder, and appropriate amount of rapeseed oil and water. The anti-hypertension lemon black soybean cake is sweet outside and sour inside, has a unique flavor, has lemon fragrance, promotes appetite, calms people, and refreshes people. Meanwhile, the increased Chinese traditional medicine components increase an anti-hypertension function, wherein the eucommia nourishes the liver and kidney and strengthens the bones and muscles, and the gynostemma pentaphyllum tonifies Qi and calms the nerves. Therefore, body building for the people who eat the cakes is facilitated, the anti-hypertension is achieved at the same time, and the health of the human body is facilitated.

Description

A kind of hypotensive lemon black soya bean cake and preparation method thereof

Technical field

The present invention relates to a kind of hypotensive lemon black soya bean cake and preparation method thereof.

Background technology

On market, all kinds of wheaten food are a lot, not yet find hypotensive lemon black soya bean cake.

Summary of the invention

The object of the invention is to disclose a kind of hypotensive lemon black soya bean cake and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of hypotensive lemon black soya bean cake is comprised of the raw material of following weight portion:

Flour 500-800, black soya bean 150-200, soya bean 80-100, lemon 40-50, Chinese yam 50-60, sophora flower 10-15, rock sugar 30-40, kudzu-vine root powder 10-20, peach kernel 30-50, semen astragali complanati 2-3, rhodiola root 1-3, bark of eucommia 1-2, gynostemma pentaphylla 1-3, mountain slag leaf 3-5, leaf-teeth blue 1-3, pine needle 1-2, Folium Apocyni Veneti 2-3, salt 15-20, dusty yeast 6-8, rapeseed oil, water are appropriate.

A kind of preparation method of hypotensive lemon black soya bean cake comprises the following steps:

(1) black soya bean, soya bean are merged and put into water immersion 8-12 hour, after rinsing well, drain clean drain well;

(2) after lemon is cut, take out lemon meat and remove seed, put into fruit juice mixer and break into juice, pericarp is stand-by;

(3) semen astragali complanati, lemon peel, rhodiola root, the bark of eucommia, gynostemma pentaphylla, mountain slag leaf, leaf-teeth orchid, pine needle, Folium Apocyni Veneti are bound up with gauze after pulverizing, then with its quality 40-80 decocting doubly, boil 85-95 ℃, add black soya bean and soya bean, slow fire boiling 1-1.5 hour again, pull black soya bean and soya bean out and press and wear into mud, after decoction liquor is filtered again ultrafiltration obtain exquisite liquid;

(4) Chinese yam is cooked to rear peeling section and dry, sophora flower dries, and respectively yam slice, sophora flower, peach kernel is pulverized, stand-by;

(5) peach kernel powder and kudzu-vine root powder stir-fry perfume (or spice) are admixed to beans mud, mix rear slow fire frying thoroughly and become sweetened bean paste; Rock sugar is changed into to water with warm water, put into the sophora flower powder and stir into the cream paste;

(6) after mixing thoroughly, add suitable quantity of water to rub the group of mixing flour, yam flour, sweetened bean paste, lemon juice, exquisite liquid, salt, dusty yeast, standing proofing, brush sophora flower cream and stick with paste after press-cutting formed, put into stand oil pot two sides decoct bake and hypotensive lemon black soya bean cake.

Advantage of the present invention is:

The soya-bean cake that the present invention produces has outer sweet interior acid, the mouthfeel uniqueness, and can calmness refresh oneself when having citrus scented to increase appetite; The traditional Chinese medicine ingredients increased has simultaneously increased antihypertensive function, wherein, the filling liver kidney of bark of eucommia energy, strengthening the bones and muscles,, gynostemma pentaphylla has the effect of invigorating qi for tranquilization, when making edible crowd improve the health, reduces blood pressure, and useful health.

The specific embodiment

Embodiment

A kind of hypotensive lemon black soya bean cake is comprised of the raw material of following weight portion:

Flour 600, black soya bean 200, soya bean 80, lemon 40, Chinese yam 60, sophora flower 15, rock sugar 40, kudzu-vine root powder 15, peach kernel 40, semen astragali complanati 2, rhodiola root 1, the bark of eucommia 2, gynostemma pentaphylla 2, mountain slag leaf 5, leaf-teeth orchid 2, pine needle 1, Folium Apocyni Veneti 2, salt 15, dusty yeast 8, rapeseed oil, water are appropriate.

A kind of preparation method of hypotensive lemon black soya bean cake comprises the following steps:

(1) black soya bean, soya bean are merged and put into water immersion 10 hours, after rinsing well, drain clean drain well;

(2) after lemon is cut, take out lemon meat and remove seed, put into fruit juice mixer and break into juice, pericarp is stand-by;

(3) semen astragali complanati, lemon peel, rhodiola root, the bark of eucommia, gynostemma pentaphylla, mountain slag leaf, leaf-teeth orchid, pine needle, Folium Apocyni Veneti are bound up with gauze after pulverizing, then with the decocting of 80 times of its quality, boil 95 ℃, add black soya bean and soya bean, the slow fire boiling is 1 hour again, pull black soya bean and soya bean out and press and wear into mud, after decoction liquor is filtered again ultrafiltration obtain exquisite liquid;

(4) Chinese yam is cooked to rear peeling section and dry, sophora flower dries, and respectively yam slice, sophora flower, peach kernel is pulverized, stand-by;

(5) peach kernel powder and kudzu-vine root powder stir-fry perfume (or spice) are admixed to beans mud, mix rear slow fire frying thoroughly and become sweetened bean paste; Rock sugar is changed into to water with warm water, put into the sophora flower powder and stir into the cream paste;

(6) after mixing thoroughly, add suitable quantity of water to rub the group of mixing flour, yam flour, sweetened bean paste, lemon juice, exquisite liquid, salt, dusty yeast, standing proofing, brush sophora flower cream and stick with paste after press-cutting formed, put into stand oil pot two sides decoct bake and hypotensive lemon black soya bean cake.

Claims (2)

1. hypotensive lemon black soya bean cake is characterized in that being comprised of the raw material of following weight portion:

Flour 500-800, black soya bean 150-200, soya bean 80-100, lemon 40-50, Chinese yam 50-60, sophora flower 10-15, rock sugar 30-40, kudzu-vine root powder 10-20, peach kernel 30-50, semen astragali complanati 2-3, rhodiola root 1-3, bark of eucommia 1-2, gynostemma pentaphylla 1-3, mountain slag leaf 3-5, leaf-teeth blue 1-3, pine needle 1-2, Folium Apocyni Veneti 2-3, salt 15-20, dusty yeast 6-8, rapeseed oil, water are appropriate.

2. the preparation method of a kind of hypotensive lemon black soya bean cake according to claim 1 is characterized in that comprising the following steps:

(1) black soya bean, soya bean are merged and put into water immersion 8-12 hour, after rinsing well, drain clean drain well;

(2) after lemon is cut, take out lemon meat and remove seed, put into fruit juice mixer and break into juice, pericarp is stand-by;

(3) semen astragali complanati, lemon peel, rhodiola root, the bark of eucommia, gynostemma pentaphylla, mountain slag leaf, leaf-teeth orchid, pine needle, Folium Apocyni Veneti are bound up with gauze after pulverizing, then with its quality 40-80 decocting doubly, boil 85-95 ℃, add black soya bean and soya bean, slow fire boiling 1-1.5 hour again, pull black soya bean and soya bean out and press and wear into mud, after decoction liquor is filtered again ultrafiltration obtain exquisite liquid;

(4) Chinese yam is cooked to rear peeling section and dry, sophora flower dries, and respectively yam slice, sophora flower, peach kernel is pulverized, stand-by;

(5) peach kernel powder and kudzu-vine root powder stir-fry perfume (or spice) are admixed to beans mud, mix rear slow fire frying thoroughly and become sweetened bean paste; Rock sugar is changed into to water with warm water, put into the sophora flower powder and stir into the cream paste;

(6) after mixing thoroughly, add suitable quantity of water to rub the group of mixing flour, yam flour, sweetened bean paste, lemon juice, exquisite liquid, salt, dusty yeast, standing proofing, brush sophora flower cream and stick with paste after press-cutting formed, put into stand oil pot two sides decoct bake and hypotensive lemon black soya bean cake.