CN103494071A - Fragrant and sweet glutinous cake processing method - Google Patents

Fragrant and sweet glutinous cake processing method Download PDF

Info

Publication number
CN103494071A
CN103494071A CN201310503939.5A CN201310503939A CN103494071A CN 103494071 A CN103494071 A CN 103494071A CN 201310503939 A CN201310503939 A CN 201310503939A CN 103494071 A CN103494071 A CN 103494071A
Authority
CN
China
Prior art keywords
parts
flour
fragrant
cake
processing method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310503939.5A
Other languages
Chinese (zh)
Inventor
陆厚平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEFEI XIANGKOUFU INDUSTRY TRADE Co Ltd
Original Assignee
HEFEI XIANGKOUFU INDUSTRY TRADE Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HEFEI XIANGKOUFU INDUSTRY TRADE Co Ltd filed Critical HEFEI XIANGKOUFU INDUSTRY TRADE Co Ltd
Priority to CN201310503939.5A priority Critical patent/CN103494071A/en
Publication of CN103494071A publication Critical patent/CN103494071A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a fragrant and sweet glutinous cake processing method. A fragrant and sweet glutinous cake is made by the raw materials which are, by weight, 100-120 parts of rice flour, 80-100 parts of glutinous rice flour, 30-50 parts of wheat flour, 30-50 parts of corn flour, 30-50 parts of sorghum flour, 2-3 parts of ginseng, 2-3 parts of Chinese yam, 3-4 parts of schisandra chinensis, 2-4 parts of kudzu vine roots, 1-3 parts of dogbane leaves, 2-3 parts of bambusa chungii leaves and 4-6 parts of nutrition additives. According to the fragrant and sweet glutinous cake processing method, the five cereals are used as main raw materials, the requirements of the Chinese dietary structure are met, nutrition is rich and reasonable, the cake is beneficial to health, and the requirements for food diversity of modern people are met. The cake produced with the method is good in mouth feeling, flavors are in harmony, and the cake is suitable for different consumers.

Description

A kind of processing method of fragrant and sweet glutinous beautiful cake
Technical field
The present invention relates to a kind of processing method of fragrant and sweet glutinous beautiful cake, belong to food processing field.
Background technology
In the historical long river of China, various cakes emerge in an endless stream, and become people and travel at home, treat the indispensable food that the people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cakes also arise at the historic moment, and become consumer's favorite.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of processing method of fragrant and sweet glutinous beautiful cake is provided.
The present invention is achieved by the following technical solutions:
A kind of processing method of fragrant and sweet glutinous beautiful cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: rice meal 100-120, glutinous rice flour 80-100, wheat flour 30-50, corn flour 30-50, sorghum flour 30-50, ginseng 2-3, Chinese yam 2-3, fruit of Chinese magnoliavine 3-4, root of kudzu vine 2-4, Folium Apocyni Veneti 1-3, lingnania chugii leaf 2-3, nourishing additive agent 4-6;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.02:3-5:1-3 coix seed oil, pollen pini, olive oil;
(2) ginseng, Chinese yam, the fruit of Chinese magnoliavine, the root of kudzu vine, Folium Apocyni Veneti, lingnania chugii leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) rice meal, glutinous rice flour, wheat flour, corn flour, sorghum flour are mixed, then the residual components such as decoction liquor and nourishing additive agent are added to wherein, after stirring, raw material is divided into to aliquot, put to mould and be pressed into required form, then be transferred in steamer and cook, packed after cooling, obtain.
Advantage of the present invention is:
The invention provides a kind of processing method of fragrant and sweet glutinous beautiful cake, take five cereals as primary raw material, meet the requirement that the food structure is risen by China, nutritious reasonable, the demand of modern people to Food Diversity that meet good for health.The cake of producing by the inventive method, mouthfeel is good, each flavor is coordinated, can be applicable to different consumers.
The specific embodiment
Embodiment 1:
A kind of processing method of fragrant and sweet glutinous beautiful cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: rice meal 100, glutinous rice flour 80, wheat flour 30, corn flour 30, sorghum flour 30, ginseng 3, Chinese yam 3, the fruit of Chinese magnoliavine 4, the root of kudzu vine 4, Folium Apocyni Veneti 2, lingnania chugii leaf 2, nourishing additive agent 6;
Described nourishing additive agent is comprised of by the weight ratio of 0. 2:5:3 coix seed oil, pollen pini, olive oil;
(2) ginseng, Chinese yam, the fruit of Chinese magnoliavine, the root of kudzu vine, Folium Apocyni Veneti, lingnania chugii leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) rice meal, glutinous rice flour, wheat flour, corn flour, sorghum flour are mixed, then the residual components such as decoction liquor and nourishing additive agent are added to wherein, after stirring, raw material is divided into to aliquot, put to mould and be pressed into required form, then be transferred in steamer and cook, packed after cooling, obtain.
The invention provides a kind of processing method of fragrant and sweet glutinous beautiful cake, take five cereals as primary raw material, meet the requirement that the food structure is risen by China, nutritious reasonable, the demand of modern people to Food Diversity that meet good for health.The cake of producing by the inventive method, mouthfeel is good, each flavor is coordinated, can be applicable to different consumers.

Claims (1)

1. the processing method of a fragrant and sweet glutinous beautiful cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: rice meal 100-120, glutinous rice flour 80-100, wheat flour 30-50, corn flour 30-50, sorghum flour 30-50, ginseng 2-3, Chinese yam 2-3, fruit of Chinese magnoliavine 3-4, root of kudzu vine 2-4, Folium Apocyni Veneti 1-3, lingnania chugii leaf 2-3, nourishing additive agent 4-6;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.02:3-5:1-3 coix seed oil, pollen pini, olive oil;
(2) ginseng, Chinese yam, the fruit of Chinese magnoliavine, the root of kudzu vine, Folium Apocyni Veneti, lingnania chugii leaf are added in suitable quantity of water, heating decocts, and obtains decoction liquor;
(3) rice meal, glutinous rice flour, wheat flour, corn flour, sorghum flour are mixed, then the residual components such as decoction liquor and nourishing additive agent are added to wherein, after stirring, raw material is divided into to aliquot, put to mould and be pressed into required form, then be transferred in steamer and cook, packed after cooling, obtain.
CN201310503939.5A 2013-10-24 2013-10-24 Fragrant and sweet glutinous cake processing method Pending CN103494071A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310503939.5A CN103494071A (en) 2013-10-24 2013-10-24 Fragrant and sweet glutinous cake processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310503939.5A CN103494071A (en) 2013-10-24 2013-10-24 Fragrant and sweet glutinous cake processing method

Publications (1)

Publication Number Publication Date
CN103494071A true CN103494071A (en) 2014-01-08

Family

ID=49859411

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310503939.5A Pending CN103494071A (en) 2013-10-24 2013-10-24 Fragrant and sweet glutinous cake processing method

Country Status (1)

Country Link
CN (1) CN103494071A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103843958A (en) * 2014-03-17 2014-06-11 德兴市宋氏葛业有限公司 Method for preparing refreshing type radix puerariae sugar cake
CN103876048A (en) * 2014-02-21 2014-06-25 张静 Yam grape cake
CN103892212A (en) * 2014-04-01 2014-07-02 安徽省怀宁县顶雪食品有限公司 Cake suitable for being eaten in winter
CN104323089A (en) * 2014-10-09 2015-02-04 金继根 Vermicelli ivy moss blood cooling cake and preparation method thereof
CN104431722A (en) * 2014-12-05 2015-03-25 马玉梅 Ginseng nourishing cake and preparation method thereof
CN105231126A (en) * 2015-11-13 2016-01-13 盖州市嘉缘食品有限公司 Ginseng, rice and fruit food and preparation method thereof
CN105876437A (en) * 2014-10-22 2016-08-24 张恩荣 Murraya paniculata parasitica health-caring cake

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103782A (en) * 2006-07-11 2008-01-16 赵凤轩 Coarse cereals
CN101209096A (en) * 2006-12-31 2008-07-02 中国科学院过程工程研究所 Edible porridge and preparation method thereof
CN102008049A (en) * 2009-09-07 2011-04-13 张书晨 Formula of composite nutrient porridge
CN102397466A (en) * 2011-11-19 2012-04-04 大连得达科技发展有限公司 Hyperglycemic immersion cream
CN102870937A (en) * 2012-10-30 2013-01-16 朱克兰 Health-care tea and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103782A (en) * 2006-07-11 2008-01-16 赵凤轩 Coarse cereals
CN101209096A (en) * 2006-12-31 2008-07-02 中国科学院过程工程研究所 Edible porridge and preparation method thereof
CN102008049A (en) * 2009-09-07 2011-04-13 张书晨 Formula of composite nutrient porridge
CN102397466A (en) * 2011-11-19 2012-04-04 大连得达科技发展有限公司 Hyperglycemic immersion cream
CN102870937A (en) * 2012-10-30 2013-01-16 朱克兰 Health-care tea and preparation method thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876048A (en) * 2014-02-21 2014-06-25 张静 Yam grape cake
CN103843958A (en) * 2014-03-17 2014-06-11 德兴市宋氏葛业有限公司 Method for preparing refreshing type radix puerariae sugar cake
CN103843958B (en) * 2014-03-17 2016-01-06 德兴市宋氏葛业有限公司 A kind of preparation method of tasty and refreshing type Pueraria lobota sugar cake
CN103892212A (en) * 2014-04-01 2014-07-02 安徽省怀宁县顶雪食品有限公司 Cake suitable for being eaten in winter
CN104323089A (en) * 2014-10-09 2015-02-04 金继根 Vermicelli ivy moss blood cooling cake and preparation method thereof
CN105876437A (en) * 2014-10-22 2016-08-24 张恩荣 Murraya paniculata parasitica health-caring cake
CN104431722A (en) * 2014-12-05 2015-03-25 马玉梅 Ginseng nourishing cake and preparation method thereof
CN105231126A (en) * 2015-11-13 2016-01-13 盖州市嘉缘食品有限公司 Ginseng, rice and fruit food and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103494071A (en) Fragrant and sweet glutinous cake processing method
CN103493870A (en) Method for manufacturing steamed corn cake
CN101385541B (en) Nutritious dried noodle
CN103535621B (en) Method for processing cakes containing barley rice
CN103598527B (en) A kind of processing method of high fine health caring noodles
CN103519190A (en) Processing method for lotus leaf steamed cakes
CN103519076B (en) Method for processing asparagus flavored cake
CN103535633A (en) Method for producing cakes containing five types of beans
CN102940204A (en) Multi-cereal staple food flour and production method thereof
CN103535622A (en) Processing method of pure natural chestnut cake
CN103519099A (en) Method for preparing hawthorn jelly
CN103493964A (en) Honey peanut cake manufacturing method
CN103621709A (en) Composite mulberry leaf tea and preparation method thereof
CN103519061A (en) Method for processing mandarin orange fruitcake
CN108041448A (en) A kind of vinegar-pepper non-fried instant noodle
CN103494073A (en) Preparation method of high-fiber health care pastry
CN103430998A (en) Health care and stomachic seabuckthorn biscuit and preparation method thereof
CN105211238A (en) A kind of coarse cereals health biscuit and preparation method thereof
CN103519080A (en) Method for processing corn mixed flour pastry
CN103392994A (en) Chocolate vermicelli
CN101380034A (en) Carrot cake
CN103355598A (en) Fine dried noodles with pineapple
CN102987295A (en) Sweet potato cooking method
CN106213319A (en) A kind of Sargassum potato chips and preparation method thereof
CN106343359A (en) Cake with flos rosae rugosae and mung bean and method for manufacturing cake

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140108