CN103843856A - Summer heat relieving and digestion promoting mung bean cake and manufacturing process of mung bean cake - Google Patents
Summer heat relieving and digestion promoting mung bean cake and manufacturing process of mung bean cake Download PDFInfo
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- CN103843856A CN103843856A CN201210519129.4A CN201210519129A CN103843856A CN 103843856 A CN103843856 A CN 103843856A CN 201210519129 A CN201210519129 A CN 201210519129A CN 103843856 A CN103843856 A CN 103843856A
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- mung bean
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Abstract
The invention provides summer heat relieving and digestion promoting mung bean cake, which comprises the following ingredients in percentage by mass: 20 percent to 50 percent of sticky rice, 15 percent to 25 percent of white sugar, 15 percent to 25 percent of hawthorn, 5 percent to 10 percent of mint and 10 percent to 25 percent of mung bean. A manufacturing process of the summer heat relieving and digestion promoting mung bean cake comprises the following steps that four ingredients are processed into powdery and pasty materials and are poured into one container, white sugar and water are added, and the materials are uniformly stirred; the stirred ingredients are processed into rectangular blocky cake; the cake is placed into a baking oven to be baked for 45 minutes, and the temperature in the baking oven is 150 DEG C to 180 DEG C; after being cooled in the air, the cake is packaged, and finished products are obtained. The mung bean cake can reach good effects of relieving summer heat and promoting the digestion, and has the advantages that the recipe is scientific and reasonable, the product flavors are rich, the bean fragrance is intense, the eating mouth feeling is soft, fragrant and sweet, and higher nutrition and health care values are realized; the manufacturing method is simple and convenient, the operation is simple, the raw material resources are wide, the shelf life is long, and the eating and the carrying are convenient; natural raw materials are adopted to be combined, rich nutrition and clear color are realized, and the mung bean cake is suitable for various kinds of people groups to eat.
Description
Technical field
The invention belongs to food production technology field, relate to a kind of cake and manufacture craft thereof, particularly one mung bean cake and the manufacture craft thereof of helping digestion of relieving summer heat.
Background technology
Hot summer, hot summer weather is hard to bear, poor appetite, people usually adopt tonic to carry out heatstroke prevention relieving summer-heat, improve appetite.The acid of hawthorn taste, property is cold, nontoxic; There is effect of long-pending, the tonifying spleen of helping digestion, stomach invigorating, logical knot gas.Mint flavored is pungent, cool in nature; There is effect of dispelling wind and heat from the body, the clear sharp head, relieve sore throat promoting eruption, soothing the liver promoting the circulation of qi.Hawthorn and peppermint are added in mung bean cake production batching, can play the good result of the relieving summer-heat of relieving summer heat.
The most water content of existing mung bean cake product is high, and the shelf-life is short, apt to deteriorate, and packaging and transport are inconvenient, are unfavorable for large-scale production and sale.
Summary of the invention
In order to solve, existing mung bean cake shelf life of products is short just in the present invention, packaging and transport is inconvenient, the problem that is unfavorable for large-scale production and sale; provide one to relieve summer heat to help digestion mung bean cake and manufacture craft thereof, object be to provide a kind of summer relieve summer heat help digestion, the mung bean cake product of nutritious, instant, easy to carry, long shelf-life.
Technical scheme of the present invention:
The one mung bean cake that helps digestion of relieving summer heat, according to mass fraction percentage calculation, comprises following component: glutinous rice 20%～50%, white sugar 15%～25%, hawthorn 15%～25%, peppermint 5%～10%, mung bean 10%～25%.
This manufacture craft of mung bean cake of helping digestion of relieving summer heat, comprises following steps: wash clean glutinous rice, mung bean respectively, and with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 150 DEG C～180 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
Beneficial effect of the present invention:
1. hawthorn taste acid, property is cold, nontoxic; There is effect of long-pending, the tonifying spleen of helping digestion, stomach invigorating, logical knot gas; Mint flavored is pungent, cool in nature; There is effect of dispelling wind and heat from the body, the clear sharp head, relieve sore throat promoting eruption, soothing the liver promoting the circulation of qi; Hawthorn and peppermint are added in food production batching, can play the good result of the relieving summer-heat of relieving summer heat;
2. scientific formulation is reasonable, product taste is abundant, beans aromatic strongly fragrant, eating mouth feel is soft fragrant and sweet, has higher nutrition, health care is worth; Enrich mung bean food kind, be subject to liking of mass consumption person;
3. preparation method is easy, simple to operate, and raw material sources are extensive, and the maintenance phase is long, edible easy to carry;
4. natural material combination, nutritious color and luster is clearly demarcated, and the leisure food of relieving summer heat especially and helping digestion especially is during the broiling summer suitable for all kinds of crowds edible.
Detailed description of the invention
The one mung bean cake that helps digestion of relieving summer heat, according to mass fraction percentage calculation, comprises following component: glutinous rice 20%～50%, white sugar 15%～25%, hawthorn 15%～25%, peppermint 5%～10%, mung bean 10%～25%.
This manufacture craft of mung bean cake of helping digestion of relieving summer heat, comprises following steps: wash clean glutinous rice, mung bean respectively, and with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 150 DEG C～180 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
Below in conjunction with embodiment, the invention will be further described.
The mung bean cake mung bean cake that helps digestion of relieving summer heat of the present invention, forms by following component: glutinous rice 20%～50%, white sugar 15%～25%, hawthorn 15%～25%, peppermint 5%～10%, mung bean 10%～25%.Each component is all by mass fraction percentage calculation.
embodiment 1
Formula: 20 kilograms, glutinous rice, 20 kilograms of white sugar, 25 kilograms of hawthorn, 10 kilograms of peppermints, 25 kilograms, mung bean.
Manufacture craft: wash clean glutinous rice, mung bean respectively, with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 150 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
embodiment 2
Formula: 30 kilograms, glutinous rice, 20 kilograms of white sugar, 25 kilograms of hawthorn, 5 kilograms of peppermints, 20 kilograms, mung bean.
Manufacture craft: wash clean glutinous rice, mung bean respectively, with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 160 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
embodiment 3
Formula: 40 kilograms, glutinous rice, 25 kilograms of white sugar, 20 kilograms of hawthorn, 5 kilograms of peppermints, 10 kilograms, mung bean.
Manufacture craft: wash clean glutinous rice, mung bean respectively, with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 170 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
embodiment 4
Formula: 50 kilograms, glutinous rice, 15 kilograms of white sugar, 15 kilograms of hawthorn, 5 kilograms of peppermints, 15 kilograms, mung bean.
Manufacture craft: wash clean glutinous rice, mung bean respectively, with stone mill pulverize material, for subsequent use; Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use; Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses; With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm; By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 180 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (2)
1. the mung bean cake that helps digestion of relieving summer heat, is characterized in that, according to mass fraction percentage calculation, comprises following component: glutinous rice 20%～50%, white sugar 15%～25%, hawthorn 15%～25%, peppermint 5%～10%, mung bean 10%～25%.
2. the manufacture craft of mung bean cake of helping digestion of relieving summer heat according to claim 1, is characterized in that, comprises following steps:
Wash clean glutinous rice, mung bean respectively, with stone mill pulverize material, for subsequent use;
Respectively hawthorn, the dried peppermint leaf after wash clean decortication core, stirs into pastes with mixer, for subsequent use;
Above 4 kinds of powderies and pastes are poured in same container, added white sugar and water, stir; Wherein, the quality of water is 20% of 5 kinds of batching gross masses;
With machining equipment, the batching being stirred is processed into the block cake of cuboid of 1cm × 2cm × 5cm;
By good block cuboid cake code, to put into baking box and steam 45 minutes, roasting the temperature inside the box is 150 DEG C～180 DEG C; In baking box, take out, the cool rear packaging of drying in the air, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210519129.4A CN103843856A (en) | 2012-12-07 | 2012-12-07 | Summer heat relieving and digestion promoting mung bean cake and manufacturing process of mung bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210519129.4A CN103843856A (en) | 2012-12-07 | 2012-12-07 | Summer heat relieving and digestion promoting mung bean cake and manufacturing process of mung bean cake |
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| CN103843856A true CN103843856A (en) | 2014-06-11 |
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| CN201210519129.4A Pending CN103843856A (en) | 2012-12-07 | 2012-12-07 | Summer heat relieving and digestion promoting mung bean cake and manufacturing process of mung bean cake |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996914A (en) * | 2015-08-05 | 2015-10-28 | 江新祥 | Processing method of green bean cakes |
| CN106071893A (en) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | A kind of Semen phaseoli radiati glutinous rice cakes and preparation method thereof |
| CN106136086A (en) * | 2016-06-30 | 2016-11-23 | 薛春雄 | A kind of clearing away summerheat mung bean cake |
| CN106262324A (en) * | 2016-08-30 | 2017-01-04 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae Semen phaseoli radiati cake and preparation method thereof |
| CN110024829A (en) * | 2019-05-17 | 2019-07-19 | 苏炳文 | A kind of mung bean cake and preparation method thereof |
-
2012
- 2012-12-07 CN CN201210519129.4A patent/CN103843856A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996914A (en) * | 2015-08-05 | 2015-10-28 | 江新祥 | Processing method of green bean cakes |
| CN106136086A (en) * | 2016-06-30 | 2016-11-23 | 薛春雄 | A kind of clearing away summerheat mung bean cake |
| CN106071893A (en) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | A kind of Semen phaseoli radiati glutinous rice cakes and preparation method thereof |
| CN106262324A (en) * | 2016-08-30 | 2017-01-04 | 广东橘香斋大健康产业股份有限公司 | A kind of Pericarpium Citri Reticulatae Semen phaseoli radiati cake and preparation method thereof |
| CN110024829A (en) * | 2019-05-17 | 2019-07-19 | 苏炳文 | A kind of mung bean cake and preparation method thereof |
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Application publication date: 20140611 |