CN103652736A - 一种桂香紫薯糕 - Google Patents

一种桂香紫薯糕 Download PDF

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Publication number
CN103652736A
CN103652736A CN201310661647.4A CN201310661647A CN103652736A CN 103652736 A CN103652736 A CN 103652736A CN 201310661647 A CN201310661647 A CN 201310661647A CN 103652736 A CN103652736 A CN 103652736A
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CN
China
Prior art keywords
purple potato
osmanthus
cake
potato cake
parts
Prior art date
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Pending
Application number
CN201310661647.4A
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English (en)
Inventor
蔡天福
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Individual
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Individual
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Publication date
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Priority to CN201310661647.4A priority Critical patent/CN103652736A/zh
Publication of CN103652736A publication Critical patent/CN103652736A/zh
Pending legal-status Critical Current

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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

Abstract

本发明公开了一种桂香紫薯糕及其制备方法，其特征在于：配料如下：新鲜紫薯500份、白砂糖100-200份、桂花蜜30-60份，熟白芝麻50-100份。本发明方法一紫薯为主要原料，融入了桂花蜜和芝麻的香甜，在保留了紫薯本身香味的同时，丰富了口感，色泽鲜艳，口感佳。

Description

一种桂香紫薯糕
技术领域
本发明属于食品加工领域，尤其涉及一种桂香紫薯糕的做法。
背景技术
紫薯，薯肉呈紫色至深紫色。其富含蛋白质、淀粉、果胶、纤维素、氨基酸维生素及多种矿物质，同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能，其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞，维生素C可使胶元蛋白正常合成，防治坏血病的发生，花青素是天然强效自由基清除剂。
发明内容
本发明提供一种桂香紫薯糕及其制备方法，其特征在于：配料如下：新鲜紫薯500份、白砂糖100-200份、桂花蜜30-60份，熟白芝麻50-100份。本发明方法一紫薯为主要原料，融入了桂花蜜和芝麻的香甜，在保留了紫薯本身香味的同时，丰富了口感，色泽鲜艳，口感佳。
具体实施例
取新鲜紫薯500g，白砂糖150g、桂花蜜50g，熟白芝麻80g。将紫薯去皮、切片，大火蒸烂，加入白砂糖捣成泥状备用；将紫薯泥压制成型，得到紫薯糕；将桂花蜜刷在紫薯糕的上表面，撒上白芝麻即可食用。
上面结合具体实施例对本发明进行了示例性的描述，显然本发明的实现并不受上述方式的限制，只要采用了本发明的方法构思和技术方案进行的各种改进，或未经改进将本发明的构思和技术方案直接应用于其它场合的，均在本发明的保护范围内。

Claims (4)

1.一种桂香紫薯糕及其制备方法，其特征在于：配料如下：新鲜紫薯500份、白砂糖100-200份、桂花蜜30-60份，熟白芝麻50-100份。
2.如权利要求1所述桂香紫薯糕及其制备方法，将紫薯去皮、切片，大火蒸烂，加入白砂糖捣成泥状备用。
3.如权利要求1所述桂香紫薯糕及其制备方法，将紫薯泥压制成型，得到紫薯糕。
4.如权利要求1所述桂香紫薯糕及其制备方法，将桂花蜜刷在紫薯糕的上表面，撒上白芝麻即可食用。
CN201310661647.4A 2013-12-02 2013-12-02 一种桂香紫薯糕 Pending CN103652736A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310661647.4A CN103652736A (zh) 2013-12-02 2013-12-02 一种桂香紫薯糕

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310661647.4A CN103652736A (zh) 2013-12-02 2013-12-02 一种桂香紫薯糕

Publications (1)

Publication Number Publication Date
CN103652736A true CN103652736A (zh) 2014-03-26

Family

ID=50292455

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310661647.4A Pending CN103652736A (zh) 2013-12-02 2013-12-02 一种桂香紫薯糕

Country Status (1)

Country Link
CN (1) CN103652736A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305062A (zh) * 2014-09-24 2015-01-28 陈守卫 一种桂香紫薯糕及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305062A (zh) * 2014-09-24 2015-01-28 陈守卫 一种桂香紫薯糕及其制备方法

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Application publication date: 20140326