CN103416741A - Green bean cake capable of reducing blood fat - Google Patents
Green bean cake capable of reducing blood fat Download PDFInfo
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- CN103416741A CN103416741A CN2012101551981A CN201210155198A CN103416741A CN 103416741 A CN103416741 A CN 103416741A CN 2012101551981 A CN2012101551981 A CN 2012101551981A CN 201210155198 A CN201210155198 A CN 201210155198A CN 103416741 A CN103416741 A CN 103416741A
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- bean cake
- green bean
- reducing blood
- mung bean
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Abstract
The invention discloses a green bean cake capable of reducing blood fat. The green bean cake is characterized by being composed of following raw materials in parts by weight: 50 to 60 parts of green bean, 2 to 5 parts of mushroom, 10 to 15 parts of soybean, 5 to 8 parts of haw, 5 to 10 parts of corn, 30 to 50 parts of flour, 35 to 45 parts of water, and 5 to 10 parts of oil. The formula of the green bean cake not only comprises green bean, but also comprises a certain ratio of mushroom, haw, soybean and corn, thus the taste of the green bean cake is softer, and the nutrition components are increased. The components in the green bean cake can work together to have a synergy effect on reducing blood fat.
Description
Technical field
The present invention relates to health food processing technique field, in particular to a kind of mung bean cake of reducing blood lipid.
Background technology
Along with improving constantly of living standard, people not only have been satisfied with Well fed,well bred., but more wish that food has good mouthfeel, abundant nutrition, and there is certain health-care efficacy.Mung bean cake is loved by the people as a kind of traditional food, but existing mung bean cake composition is single, mouthfeel is hard and nutrition is also comprehensive not, and does not possess the effect of reducing blood lipid.
Therefore, need a kind of mouthfeel soft, nutritious, and cheap, but the mung bean cake of reducing blood lipid.
Summary of the invention
The purpose of this invention is to provide a kind of mouthfeel soft, nutritious, and cheap, but the mung bean cake of reducing blood lipid.
For realizing above-mentioned purpose, the technical solution adopted in the present invention is:
A kind of mung bean cake of reducing blood lipid, it is characterized in that, composition of raw materials and the parts by weight thereof of described mung bean cake are as follows: mung bean 50-60 part, mushroom 2-5 part, soybean 10-15 part, hawthorn 5-8 part, corn 5-10 part, flour 30-50 part, water 35-45 part, oily 5-10 part.
The invention has the beneficial effects as follows:
Mung bean is not only arranged in formula of the present invention, but also comprise a certain proportion of mushroom, hawthorn, soybean and corn, so not only make mouthfeel softer, also increased in addition nutritional labeling; Composition in the present invention simultaneously can produce cooperative effect, plays the effect of reducing blood lipid.
The specific embodiment
A kind of mung bean cake of reducing blood lipid, it is characterized in that, composition of raw materials and the parts by weight thereof of described mung bean cake are as follows: mung bean 50-60 part, mushroom 2-5 part, soybean 10-15 part, hawthorn 5-8 part, corn 5-10 part, flour 30-50 part, water 35-45 part, oily 5-10 part.
Mung bean is not only arranged in formula of the present invention, but also comprise a certain proportion of mushroom, hawthorn, soybean and corn, so not only make mouthfeel softer, also increased in addition nutritional labeling; Composition in the present invention simultaneously can produce cooperative effect, plays the effect of reducing blood lipid.
Claims (1)
1. the mung bean cake of a reducing blood lipid, it is characterized in that, composition of raw materials and the parts by weight thereof of described mung bean cake are as follows: mung bean 50-60 part, mushroom 2-5 part, soybean 10-15 part, hawthorn 5-8 part, corn 5-10 part, flour 30-50 part, water 35-45 part, oily 5-10 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101551981A CN103416741A (en) | 2012-05-18 | 2012-05-18 | Green bean cake capable of reducing blood fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101551981A CN103416741A (en) | 2012-05-18 | 2012-05-18 | Green bean cake capable of reducing blood fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103416741A true CN103416741A (en) | 2013-12-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101551981A Pending CN103416741A (en) | 2012-05-18 | 2012-05-18 | Green bean cake capable of reducing blood fat |
Country Status (1)
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| CN (1) | CN103416741A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689460A (en) * | 2013-12-18 | 2014-04-02 | 杨明志 | Preparation method of children green bean cake |
| CN104000083A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Qi replenishing and summer-heat relieving mung bean cake |
| CN105030950A (en) * | 2015-08-06 | 2015-11-11 | 山东凤凰生物有限公司 | Hyperlipidemia preventing and treating microecological preparation and preparation method and application thereof |
| CN105105026A (en) * | 2015-06-30 | 2015-12-02 | 安徽鸿泰食品有限公司 | Blood fat lowering mung bean cake |
| CN106107542A (en) * | 2016-06-23 | 2016-11-16 | 詹济榕 | American ginseng medlar Semen phaseoli radiati cake and preparation technology thereof |
-
2012
- 2012-05-18 CN CN2012101551981A patent/CN103416741A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689460A (en) * | 2013-12-18 | 2014-04-02 | 杨明志 | Preparation method of children green bean cake |
| CN104000083A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Qi replenishing and summer-heat relieving mung bean cake |
| CN104000083B (en) * | 2014-04-23 | 2016-02-03 | 陆开云 | A kind of tonifying Qi relieving summer-heat mung bean cake |
| CN105105026A (en) * | 2015-06-30 | 2015-12-02 | 安徽鸿泰食品有限公司 | Blood fat lowering mung bean cake |
| CN105030950A (en) * | 2015-08-06 | 2015-11-11 | 山东凤凰生物有限公司 | Hyperlipidemia preventing and treating microecological preparation and preparation method and application thereof |
| CN105030950B (en) * | 2015-08-06 | 2019-01-18 | 山东凤凰生物有限公司 | The probiotics and its preparation method and application for preventing and treating hyperlipidemia |
| CN106107542A (en) * | 2016-06-23 | 2016-11-16 | 詹济榕 | American ginseng medlar Semen phaseoli radiati cake and preparation technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Yu Lanrong Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Yu Lanrong Document name: Notification of Publication of the Application for Invention |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131204 |