CN104055043A - Green bean pumpkin cake in hot toffee and preparation method thereof - Google Patents
Green bean pumpkin cake in hot toffee and preparation method thereof Download PDFInfo
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- CN104055043A CN104055043A CN201410224010.3A CN201410224010A CN104055043A CN 104055043 A CN104055043 A CN 104055043A CN 201410224010 A CN201410224010 A CN 201410224010A CN 104055043 A CN104055043 A CN 104055043A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 31
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 31
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 31
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000001980 Cucurbita pepo Species 0.000 title claims description 4
- 244000013123 dwarf bean Species 0.000 title abstract 6
- 235000015149 toffees Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 7
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 4
- 244000170916 Paeonia officinalis Species 0.000 claims abstract description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 4
- 240000004922 Vigna radiata Species 0.000 claims description 16
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 16
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 16
- 240000004784 Cymbopogon citratus Species 0.000 claims description 12
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000009636 Huang Qi Substances 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241000545442 Radix Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 208000002874 Acne Vulgaris Diseases 0.000 abstract description 2
- 244000060011 Cocos nucifera Species 0.000 abstract description 2
- 235000013162 Cocos nucifera Nutrition 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010000496 acne Diseases 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000219122 Cucurbita Species 0.000 abstract 2
- 235000021331 green beans Nutrition 0.000 abstract 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241000142975 Cornaceae Species 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000003332 Ilex aquifolium Nutrition 0.000 abstract 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 abstract 1
- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a green bean pumpkin cake in hot toffee, which is prepared from the following raw materials in part by weight: 80-100 parts of pumpkins, 10-15 parts of green beans, 8-10 parts of stevia rebaudian leaves, 10-12 parts of broadleaf holly leaf powder, 60-70 parts of sticky rice powder, 10-15 parts of milk tea powder, 6-8 parts of hawthorns, 4-5 parts of phyllanthus emblica, 2-3 parts of astragalus membranaceus, 6-7 parts of dark plums, 4-5 parts of white paeony roots, 2-3 parts of dogwoods, 2-3 parts of galangal and a proper amount of coconut juice and nectar. A preparation method of the green bean pumpkin cake in hot toffee comprises the following steps: mixing and pulping nutritional raw materials such as the pumpkins, green beans and the sticky rice powder, pressing to form a cake shape, and thoroughly steaming and pouring the specially-made nectar. The green bean pumpkin cake in hot toffee is rich in nutrition, fragrant, sweet and delicious, chewy, heavy in coconut aroma and light in flower aroma, and has the effects of moistening the lung, benefiting vital energy, treating cough, reducing phlegm, clearing heat, promoting diuresis, removing acne, maintaining beauty, benefiting the spleen and the stomach, invigorating spleen-stomach and replenishing qi, and the like.
Description
Technical field
The present invention relates to a kind of nutrition cake, relate in particular to a kind of hot candied mung bean pumpkin pie and preparation method thereof.
Background technology
Hot candied fruit is the cuisines that are loved by the people together, it be by fruit stripping and slicing, wrap after outer powder fried, after spooning again one deck syrup, make, not only composition is single, taste is single, more be subject to the seasonal impacts of food such as banana, apple, pineapple, the supply that can not do as usual throughout the year, therefore the invention provides a kind of hot candied nutrition cake.
Summary of the invention
The present invention has overcome prior art deficiency, and a kind of hot candied mung bean pumpkin pie and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of hot candied mung bean pumpkin pie is to be made up of the raw material of following weight parts:
Pumpkin 80-100, mung bean 10-15, stevia rebaudian leaf 8-10, lectuce tea powder 10-12, glutinous rice flour 60-70, milk face powder 10-15, hawthorn 6-8, emblic 4-5, Radix Astragali 2-3, dark plum 6-7, root of herbaceous peony 4-5, Fructus Corni 2-3, galangal 2-3, Coconut Juice and nectar are appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Jasmine: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
A kind of hot candied mung bean pumpkin pie preparation method, comprises the following steps:
(1) fresh Jasmine, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) pumpkin is gone after flesh dicedly, mung bean is chosen assorted and is eluriated, and fresh stevia rebaudian leaf impurity elimination is cleaned, and all sends in pot, adds lectuce tea powder, pours 3-4 times of Coconut Juice into, and little fire is stewed 4-5 hour slowly, and cooling rear making beating, obtains crushed pumpkin;
(3) by Chinese medicine material co-grindings such as hawthorn, emblic, the Radixs Astragali, add 7-8 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned crushed pumpkin, traditional Chinese medicine powder are mixed and broken into slurry with glutinous rice flour, milk face powder, compressing, make pie, keep in cold storage below at 0 DEG C, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the pumpkin pie cooking.
Compared with prior art, advantage of the present invention is:
Nutrient raw material such as pumpkin, mung bean, glutinous rice flours is mixed making beating by the present invention, be pressed into again pie, after cooking, spoon special nectar, nutritious, fragrant and sweet delicious, the rich strength of chewing, coconut palm aromatic strongly fragrant, the fragrance of a flower is simple and elegant, there is moistening lung qi-benefitting, control cough reduce phlegm, the effect such as reducing fever and causing diuresis, acne-removing beauty, strengthening spleen and nourishing stomach, tonifying middle-Jiao and Qi.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of hot candied mung bean pumpkin pie is to be made up of the raw material of following weight (jin):
Pumpkin 80, mung bean 10, stevia rebaudian leaf 8, lectuce tea powder 10, glutinous rice flour 60, milk face powder 10, hawthorn 6, emblic 4, the Radix Astragali 2, dark plum 6, the root of herbaceous peony 4, Fructus Corni 2, galangal 2, Coconut Juice and nectar are appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Jasmine: lemon grass (Cymbopogon citratus): honey=2:1:9.
A kind of hot candied mung bean pumpkin pie preparation method, comprises the following steps:
(1) fresh Jasmine, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, with boiling water blanching 10 seconds, then freeze drying immediately, being crushed to 100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) pumpkin is gone after flesh dicedly, mung bean is chosen assorted and is eluriated, and fresh stevia rebaudian leaf impurity elimination is cleaned, and all sends in pot, adds lectuce tea powder, pours 3 times of Coconut Juices into, and little fire is stewed 4 hours slowly, and cooling rear making beating, obtains crushed pumpkin;
(3) by Chinese medicine material co-grindings such as hawthorn, emblic, the Radixs Astragali, add 8 times of clear water, slow fire boiling 1 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned crushed pumpkin, traditional Chinese medicine powder are mixed and broken into slurry with glutinous rice flour, milk face powder, compressing, make pie, keep in cold storage below at 0 DEG C, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the pumpkin pie cooking.
Claims (2)
1. a hot candied mung bean pumpkin pie, it is characterized in that being made up of the raw material of following weight parts:
Pumpkin 80-100, mung bean 10-15, stevia rebaudian leaf 8-10, lectuce tea powder 10-12, glutinous rice flour 60-70, milk face powder 10-15, hawthorn 6-8, emblic 4-5, Radix Astragali 2-3, dark plum 6-7, root of herbaceous peony 4-5, Fructus Corni 2-3, galangal 2-3, Coconut Juice and nectar are appropriate;
Described nectar is to be made up of the raw material of following weight ratio: Jasmine: lemon grass (Cymbopogon citratus): honey=2:1:8-10.
2. a hot candied mung bean pumpkin pie preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) fresh Jasmine, lemon grass (Cymbopogon citratus) impurity elimination are cleaned, used boiling water blanching 10-15 second, then freeze drying immediately, being crushed to 80-100 order fineness, the flowers and plants powder obtaining mixes with honey, obtains nectar;
(2) pumpkin is gone after flesh dicedly, mung bean is chosen assorted and is eluriated, and fresh stevia rebaudian leaf impurity elimination is cleaned, and all sends in pot, adds lectuce tea powder, pours 3-4 times of Coconut Juice into, and little fire is stewed 4-5 hour slowly, and cooling rear making beating, obtains crushed pumpkin;
(3) by Chinese medicine material co-grindings such as hawthorn, emblic, the Radixs Astragali, add 7-8 times of clear water, slow fire boiling 1-2 hour, filters, and filtrate spraying is dry, obtains traditional Chinese medicine powder;
(4) above-mentioned crushed pumpkin, traditional Chinese medicine powder are mixed and broken into slurry with glutinous rice flour, milk face powder, compressing, make pie, keep in cold storage below at 0 DEG C, take out before edible and thaw, send into steamer after big fire cook, above-mentioned nectar heating is boiled, drench on the pumpkin pie cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224010.3A CN104055043A (en) | 2014-05-26 | 2014-05-26 | Green bean pumpkin cake in hot toffee and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410224010.3A CN104055043A (en) | 2014-05-26 | 2014-05-26 | Green bean pumpkin cake in hot toffee and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104055043A true CN104055043A (en) | 2014-09-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410224010.3A Pending CN104055043A (en) | 2014-05-26 | 2014-05-26 | Green bean pumpkin cake in hot toffee and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104055043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124461A (en) * | 2015-09-10 | 2015-12-09 | 安徽汇阳食品有限公司 | Pumpkins in hot toffee capable of benefiting qi and preparation method of pumpkins in hot toffee |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283270A (en) * | 2011-08-30 | 2011-12-21 | 华南理工大学 | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof |
| CN102461598A (en) * | 2010-11-14 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Making method of pumpkin pie |
| CN102652555A (en) * | 2012-05-04 | 2012-09-05 | 河南云鹤食品有限公司 | Quick-freezing pumpkin pie and preparation method thereof |
| CN103005444A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Processing method for polygonatum odoratum-pumpkin nutrition powder |
| CN103155966A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Preparation method of fried pumpkin cake |
| CN103636718A (en) * | 2013-11-29 | 2014-03-19 | 侯鹏 | Health care pumpkin pie and manufacturing method thereof |
| CN103651717A (en) * | 2013-12-25 | 2014-03-26 | 聂俊 | Pumpkin, mung bean and lily cakes |
-
2014
- 2014-05-26 CN CN201410224010.3A patent/CN104055043A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461598A (en) * | 2010-11-14 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Making method of pumpkin pie |
| CN102283270A (en) * | 2011-08-30 | 2011-12-21 | 华南理工大学 | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof |
| CN103155966A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Preparation method of fried pumpkin cake |
| CN102652555A (en) * | 2012-05-04 | 2012-09-05 | 河南云鹤食品有限公司 | Quick-freezing pumpkin pie and preparation method thereof |
| CN103005444A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Processing method for polygonatum odoratum-pumpkin nutrition powder |
| CN103636718A (en) * | 2013-11-29 | 2014-03-19 | 侯鹏 | Health care pumpkin pie and manufacturing method thereof |
| CN103651717A (en) * | 2013-12-25 | 2014-03-26 | 聂俊 | Pumpkin, mung bean and lily cakes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124461A (en) * | 2015-09-10 | 2015-12-09 | 安徽汇阳食品有限公司 | Pumpkins in hot toffee capable of benefiting qi and preparation method of pumpkins in hot toffee |
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Application publication date: 20140924 |