CN103519080B - Method for processing corn mixed flour pastry - Google Patents
Method for processing corn mixed flour pastry Download PDFInfo
- Publication number
- CN103519080B CN103519080B CN201310504061.7A CN201310504061A CN103519080B CN 103519080 B CN103519080 B CN 103519080B CN 201310504061 A CN201310504061 A CN 201310504061A CN 103519080 B CN103519080 B CN 103519080B
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- China
- Prior art keywords
- parts
- corn
- rice
- pastry
- mung bean
- 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.)
- Expired - Fee Related
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 28
- 235000005822 corn Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000014594 pastries Nutrition 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 title abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 244000062995 Cassia occidentalis Species 0.000 claims abstract description 10
- 235000001948 Cassia occidentalis Nutrition 0.000 claims abstract description 10
- 241000001348 Phtheirospermum Species 0.000 claims abstract description 10
- 240000004922 Vigna radiata Species 0.000 claims abstract description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 8
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 235000021185 dessert Nutrition 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 3
- 241001061264 Astragalus Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 210000004233 talus Anatomy 0.000 abstract 2
- 230000003796 beauty Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 241000219109 Citrullus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000006424 Flood reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for processing a corn mixed flour pastry. The pastry comprises the following raw materials in parts by weight: 30-40 parts of corn, 30-40 parts of rice, 30-40 parts of mung bean, 30-40 parts of sticky rice, 2-3 parts of corn stigma, 1-2 parts of astragalus, 1-2 parts of finelydivided phtheirospermum root, 2-3 parts of cassia occidentalis, 2-3 parts of gynostemma pentaphyllum, 1-2 parts of pomegranate leaf, 8-10 parts of tomato juice, 8-10 parts of watermelon juice and 6-8 parts of nutrition additives. According to the method for processing the corn mixed flour pastry, disclosed by the invention, common staple foods such as the corn, the rice, the mung bean and the sticky rice are adopted as the main materials, so that the pastry is nutritional and healthy and wide in source; in the meantime, traditional Chinese medicine ingredients such as astragalus, finelydivided phtheirospermum root and cassia occidentalis are added to serve as raw materials, so that the pastry has the efficacies of removing toxins and keeping beauty and is suitable for women of all ages to eat.
Description
Technical field
The present invention relates to a kind of processing method of corn mixed-flour dessert, belong to food processing field.
Background technology
In the historical floods of China, various cake emerges in an endless stream, and becomes people's travelling at home, treats the indispensable food that people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cake also arises at the historic moment, and becomes the favorite of consumer.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of processing method of corn mixed-flour dessert.
The present invention is achieved by the following technical solutions:
A processing method for corn mixed-flour dessert, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: corn 30-40, rice 30-40, mung bean 30-40, glutinous rice 30-40, corn stigma 2-3, Radix Astragali 1-2, finelydivided phtheirospermum root 1-2, Cassia occidentalis 2-3, gynostemma pentaphylla 2-3, pomegranate leaf 1-2, tomato juice 8-10, watermelon juice 8-10, nourishing additive agent 6-8;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 2-3:1:1;
(2) by corn, rice, mung bean, glutinous rice mixing, frying to going out perfume (or spice) with big fire, after cooling, being milled to powder, cross 100-120 mesh sieve;
(3) by corn stigma, the Radix Astragali, finelydivided phtheirospermum root, Cassia occidentalis, gynostemma pentaphylla, pomegranate leaf together, with its gross weight 7-9 water doubly, 50-60 minute is extracted in heating, obtains extract;
(4) extract that step (3) obtains is added in the obtained mixed powder of step (2), and then by residue compositions such as tomato juice, watermelon juice, nourishing additive agents, stir, suitable quantity of water is added in whipping process, obtained dough, is then divided into aliquot and loads in mould by dough, press shaping after bake, after cooling, packaging, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of processing method of corn mixed-flour dessert, adopt the schedule staple foods such as corn, rice, mung bean, glutinous rice as major ingredient, nutrient health, source is wide; Meanwhile, with the addition of the traditional Chinese medicine ingredients such as the Radix Astragali, finelydivided phtheirospermum root, Cassia occidentalis as raw material, make product of the present invention have effect of toxin-expelling and face nourishing, time Ms that appeals to all ages eats.
Detailed description of the invention
Embodiment 1:
A processing method for corn mixed-flour dessert, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: corn 30, rice 30, mung bean 40, glutinous rice 40, corn stigma 3, the Radix Astragali 2, finelydivided phtheirospermum root 1, Cassia occidentalis 3, gynostemma pentaphylla 2, pomegranate leaf 1, tomato juice 10, watermelon juice 10, nourishing additive agent 6;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 3:1:1;
(2) by corn, rice, mung bean, glutinous rice mixing, frying to going out perfume (or spice) with big fire, after cooling, being milled to powder, cross 120 mesh sieves;
(3) by corn stigma, the Radix Astragali, finelydivided phtheirospermum root, Cassia occidentalis, gynostemma pentaphylla, pomegranate leaf together, with the water of its gross weight 8 times, heating extraction 60 minutes, obtains extract;
(4) extract that step (3) obtains is added in the obtained mixed powder of step (2), and then by residue compositions such as tomato juice, watermelon juice, nourishing additive agents, stir, suitable quantity of water is added in whipping process, obtained dough, is then divided into aliquot and loads in mould by dough, press shaping after bake, after cooling, packaging, to obtain final product.
The invention provides a kind of processing method of corn mixed-flour dessert, adopt the schedule staple foods such as corn, rice, mung bean, glutinous rice as major ingredient, nutrient health, source is wide; Meanwhile, with the addition of the traditional Chinese medicine ingredients such as the Radix Astragali, finelydivided phtheirospermum root, Cassia occidentalis as raw material, make product of the present invention have effect of toxin-expelling and face nourishing, time Ms that appeals to all ages eats.
Claims (1)
1. a processing method for corn mixed-flour dessert, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: corn 30-40, rice 30-40, mung bean 30-40, glutinous rice 30-40, corn stigma 2-3, Radix Astragali 1-2, finelydivided phtheirospermum root 1-2, Cassia occidentalis 2-3, gynostemma pentaphylla 2-3, pomegranate leaf 1-2, tomato juice 8-10, watermelon juice 8-10, nourishing additive agent 6-8;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 2-3:1:1;
(2) by corn, rice, mung bean, glutinous rice mixing, frying to going out perfume (or spice) with big fire, after cooling, being milled to powder, cross 100-120 mesh sieve;
(3) by corn stigma, the Radix Astragali, finelydivided phtheirospermum root, Cassia occidentalis, gynostemma pentaphylla, pomegranate leaf together, with its gross weight 7-9 water doubly, 50-60 minute is extracted in heating, obtains extract;
(4) extract that step (3) obtains is added in the obtained mixed powder of step (2), and then by residue compositions such as tomato juice, watermelon juice, nourishing additive agents, stir, suitable quantity of water is added in whipping process, obtained dough, is then divided into aliquot and loads in mould by dough, press shaping after bake, after cooling, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310504061.7A CN103519080B (en) | 2013-10-24 | 2013-10-24 | Method for processing corn mixed flour pastry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310504061.7A CN103519080B (en) | 2013-10-24 | 2013-10-24 | Method for processing corn mixed flour pastry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103519080A CN103519080A (en) | 2014-01-22 |
| CN103519080B true CN103519080B (en) | 2015-07-01 |
Family
ID=49921718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310504061.7A Expired - Fee Related CN103519080B (en) | 2013-10-24 | 2013-10-24 | Method for processing corn mixed flour pastry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519080B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336131A (en) * | 2014-11-14 | 2015-02-11 | 苏州大福外贸食品有限公司 | Making method for low-fat tomato glutinous rice cake |
| CN104996887A (en) * | 2015-08-05 | 2015-10-28 | 江新祥 | Wheat bran pastry processing method |
| CN108739923A (en) * | 2018-05-25 | 2018-11-06 | 李红光 | A kind of processing method of mung bean mixed-flour dessert |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011119A (en) * | 2007-02-01 | 2007-08-08 | 叶云侠 | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof |
| CN101322553B (en) * | 2007-06-11 | 2011-12-21 | 刘金忠 | Food prescription for reducing blood fat and processing technique thereof |
| CN101283694A (en) * | 2008-05-04 | 2008-10-15 | 王跃进 | Cookies good for children intelligence |
| CN101623092A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color coarse cereal medicinal tea steamed bread and preparation method thereof |
| CN101632445A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal fruit vegetable tea steamed bread and preparation method thereof |
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2013
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| Publication number | Publication date |
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| CN103519080A (en) | 2014-01-22 |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cao Lang Inventor before: Lu Houping |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170317 Address after: 301700 Baodi District, Tianjin Jiayuan 8-1-102 Patentee after: Cao Lang Address before: 231200 Feixi City, Anhui Province on the town of industrial agglomeration area Patentee before: HEFEI XIANGKOUFU INDUSTRY TRADE CO., LTD. |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180529 Address after: 330200 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194 Patentee after: Huang Zhiling Address before: 301700 Tianjin Baodi District Cheng Jijia garden 8-1-102 Patentee before: Cao Lang |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181127 Address after: 404500 Renmin Road, Wenfeng Street Office, Kaixian County, Chongqing Patentee after: Kaixian Top Green Food Co., Ltd. Address before: 330200 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194 Patentee before: Huang Zhiling |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150701 Termination date: 20191024 |