CN103431015A - Unique nutrient pastry and preparation method thereof - Google Patents
Unique nutrient pastry and preparation method thereof Download PDFInfo
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- CN103431015A CN103431015A CN201310402579XA CN201310402579A CN103431015A CN 103431015 A CN103431015 A CN 103431015A CN 201310402579X A CN201310402579X A CN 201310402579XA CN 201310402579 A CN201310402579 A CN 201310402579A CN 103431015 A CN103431015 A CN 103431015A
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Abstract
The invention discloses a unique nutrient pastry and a preparation method thereof. The unique nutrient pastry is prepared from the following raw materials in total mass fraction as 100: 65 to 70 parts of glutinous rice flour, 3 to 5 parts of dried honeysuckle bud, 8 to 10 parts of white sugar, 2 to 4 parts of honey, 12 parts of peanut, and 5 parts of green gram starch. According to the preparation method, honeysuckle and peanut are applied to the manufacture of solid foods as raw materials, so that the diversity of the foods is enriched, the unique medical value is brought to the pasty, the medical value and nutritive value of the raw materials are brought into full ply, the trophism, functionality and diversity of the foods are enriched, and a reference is provided for further realizing standard industrial application of honeysuckle and peanut.
Description
Technical field
The present invention relates to food and manufacture field, particularly a kind of flavor nutrition cake and preparation method thereof.
Background technology
Peanut nutrition is abundant, containing 50% fat and 25% the protein of having an appointment, also contains the multiple nutritional components such as vitamin B1, vitamin B2, vitamin C and vitamin E and contributes to prevent and treat the effect of artery sclerosis, hypertension, coronary heart disease.Peanut germinates and to germinate the same with mung bean to be edible, not only to have reduced fat, and vitamin and part mineral matter increase, and the while has also been improved the absorptivity of human body to protein.Peanut sprout is among the people to be had ediblely always, take and makes pickles as main, popular especially in southwest, Anhui.
Honeysuckle, for the perennial half evergreen winding bejuco of Caprifoliaceae, just open as white, after transfer yellow to, so gain the name.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times, and for hot diseases such as various body heat, dermexanthesis, a spot, hot carbuncle carbuncle, abscesss of throat, effect is remarkable.
Through extensively retrieval, not yet find that there is peanut and honeysuckle and be combined together research and the relevant report of jointly as raw material, making solid food.
Summary of the invention
The invention provides nourishing pastry of a kind of nutritious, unique flavor and preparation method thereof, its purpose is the range of application of honeysuckle and peanut is expanded in the solid food making, increase the kind of cake, and give the medical value of cake uniqueness, give full play to medical value and the nutritive value of raw material, enrich the trophism of food, functional and diversity.
The objective of the invention is to be achieved by the following technical programs, a kind of flavor nutrition cake, is characterized in that, is to be processed by following raw materials according, by the gross mass umber, is 100, and the mass fraction of each raw material is respectively:
65～70 parts of glutinous rice flours, 3～5 parts, dry gold and silver petal, 8～10 parts of white sugar, 2～4 parts of honey, 12 parts of peanuts, 5 parts of mung bean flours.
The water content of described dry gold and silver petal is 10-14%.
A kind of preparation method of flavor nutrition cake comprises the following steps:
(a) glutinous rice flour of proportional quantity is divided into to two parts according to 7:3, wherein that part of glutinous rice flour of 3 one-tenth put into baking box and baked to buff through 180-200 ℃, dries in the air after cool and mixes evenly with that part of glutinous rice flour of 7 one-tenth, stand-by; (b) put on tile after the dry gold and silver petal of proportional quantity is cleaned and cure to coke yellow, put into terrine and add boiling water to soak 10 minutes, filter and remove firework extracting honeysuckle soak, the soak clarification is cooling rear stand-by; (c) by after the hot candied state of the white sugar frying of proportional quantity, be poured on clean iron plate, dry in the air cool, through-20 ℃ freezing more than 5 hours, stand-by after pulverizing; (d) by the baking box that mung bean flour is put into of proportional quantity, with 160-200 ℃, be baked to faint yellow stand-by; (e) peanut extremely just sprouts with the immersion of 20-26 ℃ of clear water in 24 hours, changes clear water midway twice, peels off crust, clean and control after solid carbon dioxide divides and put into baking box and bake to faint yellow with 160-200 ℃, regularly stir and prevent roasting paste the, baked rear cooling crush, cross 150 mesh sieves, stand-by; (f) the above-mentioned glutinous rice flour of handling well, honeysuckle clarified solution, Icing Sugar, peanut powder are added to water and be stirred into thick paste, put into steaming plate, THICKNESS CONTROL is at 0.8-1cm, then send into steam box and cook 0.10MPa (absolute pressure), 105 ℃, take out and dry in the air coolly, the honey of proportional quantity is painted on to surface, prevent water loss, after stripping and slicing, surface is sticky wraps up in the above-mentioned mung bean flour of handling well of one deck, prevents inter-adhesive.
Further, selection vacuum packaging and microwave sterilization after step (f) completes, 8-12 ℃ of storage.
Beneficial effect of the present invention:
1. the honeysuckle in the present invention has been improved the content of tannin, chlorogenic acid, total reducing sugar, soluble sugar after high temperature cures, and has reduced bitter taste simultaneously, has increased the mouthfeel that is charred flavor, further improves the medical effect of honeysuckle.
2. the white sugar in the present invention is after frying, and it is more continuous gentle that taste becomes, have relieve inflammation or internal heat, the effect of removing toxic substances, moistening lung.
3. the honey in the present invention, have harmonizing the spleen and stomach, relieving spasm to stop pain, moisten the lung and relieve the cough, relax bowel, the functions such as moisturizing myogenic, removing toxic substances, the effect that can play beauty treatment and improve body immunity.
4. the roasting mung bean flour in the present invention has tonifying five zang organs, and taste, and the effect of replenishing body fluid and clearing away heat pathogen, strengthening the spleen and replenishing qi, nourishing blood and hemoslasis is easy to digest and assimilate.
5. the glutinous rice flour in the present invention has reduced viscosity after baking, has increased local flavor, and its property is also by cool alternating temperature, tonifying five zang organs, and taste, and beneficial blood tonifying Qi, be easy to digest and assimilate.
6. after the germination of the peanut in the present invention, proteolysis is amino acid, is easy to absorption of human body, and part fat is converted into heat, and fat content reduces, and Resveratrol content improves, and health care value is high.
7. the present invention is usingd peanut and honeysuckle and is added in sticky rice food as major auxiliary burden, develops that a kind of medical value is high, nutritious, the functional food of unique flavor, for honeysuckle, the further standardization commercial Application of peanut provide reference.
The specific embodiment
embodiment 1
The mass fraction proportioning of raw material: by the gross mass umber, be 100 calculating, wherein, 70 parts of glutinous rice flours, 3 parts, dry gold and silver petal, 8 parts of white sugar, 2 parts of honey, 12 parts of peanuts, 5 parts of mung bean flours; Wherein, the water content of dry gold and silver petal is 14%.
The glutinous rice flour of proportional quantity is divided into to two parts according to 7:3, and wherein that part of glutinous rice flour of 3 one-tenth put into baking box and is roasted into brown color through 190 ℃, dries in the air after cool and mixes evenly with that part of glutinous rice flour of 7 one-tenth, stand-by;
The dry gold and silver petal of proportional quantity is dried to be placed on tile and cure to coke yellow, put into terrine and add the boiling water of 225 about grams to brew 10 minutes, filter and remove firework, clarify after cooling to such an extent that the honeysuckle soak is stand-by;
The white sugar of proportional quantity is added to a little clear water and puts into frying pan, constantly stir heating and melting and become faint yellow and pour out to hot candied shape, be spread out in clean iron plate upper cooling after, the refrigerator-freezer of putting into-20 ℃ is freezing more than 5 hours, takes out and is ground into the stir-fry Icing Sugar, stand-by;
The peanut of proportional quantity is soaked to 22 hours to just sprouting with the clear water of 26 ℃, peel off crust, cleans and control after solid carbon dioxide divides and put into baking tray and bake to faint yellow by the temperature of 160 ℃, cooling crush, mistake 150 mesh sieves, stand-by;
The mung bean flour of proportional quantity is put into to baking box, bake to faint yellow by the temperature of 180 ℃, stand-by;
Glutinous rice flour after above-mentioned processing, Icing Sugar, honeysuckle soak, peanut powder are added to water and be mixed into thick paste, pour in whole dish, THICKNESS CONTROL is at 1cm, then put into steam box, use 0.10MPa pressure, 105 ℃ of temperature cook taking-up, dry in the air after cool and cut fritter, and glue and wrap up in the flaxen mung bean flour of one deck at its surface brush honey, finally carry out vacuumizing-inflating packing and microwave sterilization, about 10 ℃ storages.
embodiment 2
The mass fraction proportioning of raw material: by the gross mass umber, be 100 calculating, wherein, 65 parts of glutinous rice flours, 5 parts, dry gold and silver petal, 10 parts of white sugar, 3 parts of honey, 12 parts of peanuts, 5 parts of mung bean flours; Wherein, the water content of dry gold and silver petal is 10%.
The glutinous rice flour of proportional quantity is divided into to two parts according to 7:3, and wherein that part of glutinous rice flour of 3 one-tenth put into baking box and is roasted into brown color through 200 ℃, dries in the air after cool and mixes evenly with that part of glutinous rice flour of 7 one-tenth, stand-by;
The dry gold and silver petal of proportional quantity is dried to be placed on tile and cure to coke yellow, put into terrine and add the boiling water of 240 about grams to brew 10 minutes, filter and remove firework, clarify after cooling to such an extent that the honeysuckle soak is stand-by;
The white sugar of proportional quantity is added to a little clear water and puts into frying pan, constantly stir heating and melting and become faint yellow and pour out to hot candied shape, be spread out in clean iron plate upper cooling after, the refrigerator-freezer of putting into-20 ℃ is freezing more than 5 hours, takes out and is ground into the stir-fry Icing Sugar, stand-by;
The peanut of proportional quantity is soaked to 23 hours to just sprouting with the clear water of 24 ℃, peel off crust, cleans and control after solid carbon dioxide divides and put into baking tray and bake to faint yellow by the temperature of 190 ℃, cooling crush, mistake 150 mesh sieves, stand-by;
The mung bean flour of proportional quantity is put into to baking box, bake to faint yellow by the temperature of 200 ℃, stand-by;
By the glutinous rice flour after above-mentioned processing, fry Icing Sugar, honeysuckle soak, the decoration firing powder of sprouting and be mixed into thick paste, pour in whole dish, THICKNESS CONTROL is at 0.8cm, then put into steam box, use 0.10MPa pressure, 105 ℃ of temperature cook taking-up, dry in the air after cool and cut fritter, and glue and wrap up in the flaxen roasting mung bean flour of one deck at its surface brush honey, finally carry out vacuumizing-inflating packing and microwave sterilization, 8-12 ℃ of storage.
embodiment 3
The mass fraction proportioning of raw material: by the gross mass umber, be 100 calculating, wherein, 67 parts of glutinous rice flours, 4 parts, dry gold and silver petal, 8 parts of white sugar, 4 parts of honey, 12 parts of peanuts, 5 parts of mung bean flours; Wherein, the water content of dry gold and silver petal is 12%.
The glutinous rice flour of proportional quantity is divided into to two parts according to 7:3, and wherein that part of glutinous rice flour of 3 one-tenth put into baking box and is roasted into brown color through 180 ℃, dries in the air after cool and mixes evenly with that part of glutinous rice flour of 7 one-tenth, stand-by;
The dry gold and silver petal of proportional quantity is dried to be placed on tile and cure to coke yellow, put into terrine and add the boiling water of 240 about grams to brew 10 minutes, filter and remove firework, clarify after cooling to such an extent that the honeysuckle soak is stand-by;
The white sugar of proportional quantity is added to a little clear water and puts into frying pan, constantly stir heating and melting and become faint yellow and pour out to hot candied shape, be spread out in clean iron plate upper cooling after, the refrigerator-freezer of putting into-20 ℃ is freezing more than 5 hours, takes out and is ground into the stir-fry Icing Sugar, stand-by;
The peanut of proportional quantity is soaked to 24 hours to just sprouting with the clear water of 20 ℃, peel off crust, cleans and control after solid carbon dioxide divides and put into baking tray and bake to faint yellow by the temperature of 200 ℃, cooling crush, mistake 150 mesh sieves, stand-by;
The mung bean flour of proportional quantity is put into to baking box, bake to faint yellow by the temperature of 180 ℃, stand-by;
Glutinous rice flour after above-mentioned processing, Icing Sugar, honeysuckle soak, peanut powder are added to water and be mixed into thick paste, pour in whole dish, THICKNESS CONTROL is at 0.8cm, then put into steam box, use 0.10MPa pressure, 105 ℃ of temperature cook taking-up, dry in the air after cool and cut fritter, and glue and wrap up in the flaxen mung bean flour of one deck at its surface brush honey, finally carry out vacuumizing-inflating packing and microwave sterilization, 8-12 ℃ of storage.
The above, be only preferred embodiment of the present invention, not the present invention done to any pro forma restriction; Any those of ordinary skill in the art, do not breaking away from technical solution of the present invention scope situation, all can utilize method and the technology contents of above-mentioned announcement to make many possible changes and modification to technical solution of the present invention, or be revised as the equivalent embodiment of equivalent variations.Therefore, every content that does not break away from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, be equal to replacements, equivalence changes and modify, all still belong in the scope that technical solution of the present invention protects.
Claims (4)
1. a flavor nutrition cake, is characterized in that, is to be processed by following raw materials according, by the gross mass umber, is 100, and the mass fraction of each raw material is respectively:
65～70 parts of glutinous rice flours, 3～5 parts, dry gold and silver petal, 8～10 parts of white sugar, 2～4 parts of honey, 12 parts of peanuts, 5 parts of mung bean flours.
2. a kind of flavor nutrition cake according to claim 1, is characterized in that, the water content of described dry gold and silver petal is 10-14%.
3. the preparation method of a flavor nutrition cake, is characterized in that, comprises the following steps:
(a) glutinous rice flour of proportional quantity is divided into to two parts according to 7:3, wherein that part of glutinous rice flour of 3 one-tenth put into baking box and baked to buff through 180-200 ℃, dries in the air after cool and mixes evenly with that part of glutinous rice flour of 7 one-tenth, stand-by; (b) put on tile after the dry gold and silver petal of proportional quantity is cleaned and cure to coke yellow, put into terrine and add boiling water to soak 10 minutes, filter and remove firework extracting honeysuckle soak, the soak clarification is cooling rear stand-by; (c) by after the hot candied state of the white sugar frying of proportional quantity, be poured on clean iron plate, dry in the air cool, through-20 ℃ freezing more than 5 hours, stand-by after pulverizing; (d) by the baking box that mung bean flour is put into of proportional quantity, with 160-200 ℃, be baked to faint yellow stand-by; (e) peanut extremely just sprouts with the immersion of 20-26 ℃ of clear water in 24 hours, changes clear water midway twice, peels off crust, clean and control after solid carbon dioxide divides and put into baking box and bake to faint yellow with 160-200 ℃, regularly stir and prevent roasting paste the, baked rear cooling crush, cross 150 mesh sieves, stand-by; (f) the above-mentioned glutinous rice flour of handling well, honeysuckle clarified solution, Icing Sugar, peanut powder are added to water and be stirred into thick paste, put into steaming plate, THICKNESS CONTROL is at 0.8-1cm, then send into steam box and cook 0.10MPa, 105 ℃, take out and dry in the air coolly, the honey of proportional quantity is painted on to surface, prevent water loss, after stripping and slicing, surface is sticky wraps up in the above-mentioned mung bean flour of handling well of one deck, prevents inter-adhesive.
4. the preparation method of a kind of flavor nutrition cake according to claim 3, is characterized in that, selection vacuum packaging and microwave sterilization after step (f) completes, 8-12 ℃ of storage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310402579.XA CN103431015B (en) | 2013-09-07 | 2013-09-07 | Unique nutrient pastry and preparation method thereof |
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| CN201310402579.XA CN103431015B (en) | 2013-09-07 | 2013-09-07 | Unique nutrient pastry and preparation method thereof |
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| CN103431015A true CN103431015A (en) | 2013-12-11 |
| CN103431015B CN103431015B (en) | 2014-07-02 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053133A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Edible mushroom cake and preparation method thereof |
| CN106689606A (en) * | 2015-11-16 | 2017-05-24 | 莱茵阳有限责任公司 | Stone bowl ice flake container and method for preparing omegi ice flakes by using stone bowl |
Citations (4)
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| KR20100111463A (en) * | 2009-04-07 | 2010-10-15 | 이국래 | Methdo for preparing soybean sauce and paste using japanese honeysuckle extract |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN103211068A (en) * | 2013-05-13 | 2013-07-24 | 宝丰县久月农业开发有限公司 | Preparation process of fragrant honeysuckle tea |
| CN103250965A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Radix codonopsis-chrysanthemum lipid-lowering health-care rice cake and preparation method thereof |
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2013
- 2013-09-07 CN CN201310402579.XA patent/CN103431015B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100111463A (en) * | 2009-04-07 | 2010-10-15 | 이국래 | Methdo for preparing soybean sauce and paste using japanese honeysuckle extract |
| CN102488065A (en) * | 2011-12-29 | 2012-06-13 | 骆慧文 | Making method of flower-scented coconut milk rice cake |
| CN103250965A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Radix codonopsis-chrysanthemum lipid-lowering health-care rice cake and preparation method thereof |
| CN103211068A (en) * | 2013-05-13 | 2013-07-24 | 宝丰县久月农业开发有限公司 | Preparation process of fragrant honeysuckle tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053133A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Edible mushroom cake and preparation method thereof |
| CN106689606A (en) * | 2015-11-16 | 2017-05-24 | 莱茵阳有限责任公司 | Stone bowl ice flake container and method for preparing omegi ice flakes by using stone bowl |
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| Publication number | Publication date |
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| CN103431015B (en) | 2014-07-02 |
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