CN103549255A - Chrysanthemum cake - Google Patents
Chrysanthemum cake Download PDFInfo
- Publication number
- CN103549255A CN103549255A CN201310429573.1A CN201310429573A CN103549255A CN 103549255 A CN103549255 A CN 103549255A CN 201310429573 A CN201310429573 A CN 201310429573A CN 103549255 A CN103549255 A CN 103549255A
- Authority
- CN
- China
- Prior art keywords
- chrysanthemum
- cake
- flour
- cooky
- chrysanthemum cake
- 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
Links
- 241000723353 Chrysanthemum Species 0.000 title claims abstract description 21
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 235000014510 cooky Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007812 deficiency Effects 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
-
- 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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A chrysanthemum cake belongs to the technical field of food, and comprises: 30 g of fine flour, 5 g of red lotus, 10 g of white sugar and 10 g of chrysanthemum. The advantages of the chrysanthemum cake comprise that: pastry is prepared from chrysanthemum, so that the astringent taste of chrysanthemum is effectively eliminated, and the faint scent of chrysanthemum and the mellow fragrance of flour are effectively combined.
Description
Technical field:
The invention belongs to food technology field, particularly a kind of chrysanthemum cooky.
Background technology:
Chrysanthemum is for drink, directly not edible for making millet cake at present.
Summary of the invention:
For the deficiencies in the prior art, the invention provides a kind of chrysanthemum cooky.
This chrysanthemum cooky comprises: refined flour 30g, red lotus 5g, white granulated sugar 10g, chrysanthemum 10g.
Advantage of the present invention: chrysanthemum is only made to millet cake, effectively removed the bitter taste of chrysanthemum, by the effective combination of the sweet-smelling of the delicate fragrance of chrysanthemum and flour.
The specific embodiment:
The present invention describes in conjunction with the specific embodiment.
This chrysanthemum cooky comprises: refined flour 30g, red lotus 5g, white granulated sugar 10g, chrysanthemum 10g.
Claims (1)
1. a chrysanthemum cooky, is characterized in that: this chrysanthemum cooky comprises: refined flour 30g, red lotus 5g, white granulated sugar 10g, chrysanthemum 10g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310429573.1A CN103549255A (en) | 2013-09-22 | 2013-09-22 | Chrysanthemum cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310429573.1A CN103549255A (en) | 2013-09-22 | 2013-09-22 | Chrysanthemum cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549255A true CN103549255A (en) | 2014-02-05 |
Family
ID=50003762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310429573.1A Pending CN103549255A (en) | 2013-09-22 | 2013-09-22 | Chrysanthemum cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549255A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811012A (en) * | 2017-10-17 | 2018-03-20 | 安徽国丰农业科技发展有限公司 | A kind of processing method of reducing blood pressure and blood fat chrysanthemum purple potato cake |
| CN108323553A (en) * | 2018-01-19 | 2018-07-27 | 昆明理工大学 | A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature |
-
2013
- 2013-09-22 CN CN201310429573.1A patent/CN103549255A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811012A (en) * | 2017-10-17 | 2018-03-20 | 安徽国丰农业科技发展有限公司 | A kind of processing method of reducing blood pressure and blood fat chrysanthemum purple potato cake |
| CN108323553A (en) * | 2018-01-19 | 2018-07-27 | 昆明理工大学 | A kind of chrysanthemum cooky and preparation method thereof that shape and color is true to nature |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |
|
| WD01 | Invention patent application deemed withdrawn after publication |