CN103519080B - Method for processing corn mixed flour pastry - Google Patents

Method for processing corn mixed flour pastry Download PDF

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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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CN
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
Application number
CN201310504061.7A
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Chinese (zh)
Other versions
CN103519080A (en
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.)
Kaixian Top Green Food 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 CN201310504061.7A priority Critical patent/CN103519080B/en
Publication of CN103519080A publication Critical patent/CN103519080A/en
Application granted granted Critical
Publication of CN103519080B publication Critical patent/CN103519080B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of processing method of corn mixed-flour dessert
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.
CN201310504061.7A 2013-10-24 2013-10-24 Method for processing corn mixed flour pastry Expired - Fee Related CN103519080B (en)

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)

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CN (1) CN103519080B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Publication number Publication date
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Inventor after: Cao Lang

Inventor before: Lu Houping

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.

CB03 Change of inventor or designer information
TR01 Transfer of patent right
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

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

TR01 Transfer of patent right
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