CN104738138A - Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof - Google Patents
Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof Download PDFInfo
- Publication number
- CN104738138A CN104738138A CN201510205739.0A CN201510205739A CN104738138A CN 104738138 A CN104738138 A CN 104738138A CN 201510205739 A CN201510205739 A CN 201510205739A CN 104738138 A CN104738138 A CN 104738138A
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese chestnut
- apple
- powder
- red 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Abstract
The invention discloses an apple and pineapple flavor castanea mollissima red bean cake, which is prepared by the following raw materials in parts by weight: 33 parts of cooked castanea mollissima paste, 12 parts of cooked red bean paste, 14 parts of apple, 11 parts of pineapple, 12 parts of wheatmeal, 7 parts of adlay seed powder, 6 parts of peanut powder, 5 parts of jujube powder, 5 parts of walnut powder, 4 parts of pumpkin head, 5 parts of okra, 5 parts of kalimeris, 5 parts of egg, 8 parts of olive oil, 3 parts of fresh butter, 5 parts of white sugar, 1 parts of baking soda and 0.8 part of ammonium bicarbonate. The invention also discloses a preparation method of a sweet potato pear fruity cake. Compared with the prior art, the sweet potato pear fruity cake has the following advantages that cooked sweet potato paste, coked Chinese yam paste, pears and dragon fruits are mixed, so that the dietary fiber and other nutrients are increased. The okra, the pumpkin head and the kalimeris are added, so that the healthcare function of the castanea mollissima cake is improved, the taste is good, the flavor is unique, and the cake is suitable for eating of any people, and particularly suitable foe eating of diabetes patients.
Description
Technical field
The present invention relates to food processing technology field, in particular a kind of with Chinese chestnut, apple and pineapple for raw material, add a kind of apple pineapple taste Chinese chestnut red bean cake prepared by bean paste and preparation method thereof.
Background technology
In China, the history of biscuit is very long, it take flour as the sheet dessert of primary raw material baking, because the making apparatus of biscuit and manufacturing technology develop rapidly, be diffused into all over the world, the most simple products form of biscuit is that simple being mixed with flour and water forms, and present biscuit kind is a lot, mainly contains shortbread type biscuit, fermentation biscuit, crispbread, cookies, sandwich biscuits, wafer etc.Traditional biscuit can not meet the consumption demand of people.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of apple pineapple taste Chinese chestnut red bean cake and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of apple pineapple taste Chinese chestnut red bean cake, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 30-40, ripe red bean mud 10-15, apple 10-14, pineapple 10-14, wheat flour 10-15, coixlacrymajobi powder 5-8, peanut powder 5-8, red date powder 5-8, walnut powder 3-5, pumpkin head 3-5, gumbo 3-5, kalimeris head 3-5, egg 4-6, olive oil 6-8, whipping cream 3-4, white sugar 4-6, sodium bicarbonate 1-2, carbon ammonium 0.5-1.As the further optimization of such scheme, a kind of apple pineapple taste Chinese chestnut red bean cake, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 33, ripe red bean mud 12, apple 14, pineapple 11, wheat flour 12, coixlacrymajobi powder 7, peanut powder 6, red date powder 5, walnut powder 5, pumpkin head 4, gumbo 5, kalimeris head 5, egg 5, olive oil 8, whipping cream 3, white sugar 5, sodium bicarbonate 1, carbon ammonium 0.8.
A preparation method for apple pineapple taste Chinese chestnut red bean cake, comprises the steps:
(1), choose Chinese chestnut and put into steamer, temperature control is well-done to Chinese chestnut at 100-120 DEG C of boiling 40-55 minute, and the nature that takes the dish out of the pot cools, and after being removed the peel by Chinese chestnut, processes ripe Chinese chestnut mud for subsequent use after cooling completely;
(2), choose Chinese chestnut and put into pot, it is little well-done up to Chinese chestnut that temperature control boils 3-4 at 110-120 DEG C, and the nature that takes the dish out of the pot cools, and processes ripe red bean mud for subsequent use;
(3), choose fresh apple, peeling and and core get meat to break into apple pomace for subsequent use, choose fresh pineapple, peeling is got meat and is broken into pineapple and stick with paste for subsequent use;
(4), by the saline solution of bright-coloured gumbo, pumpkin head, kalimeris head 1-2% soak 5-10 minute, take out and break into slurry, then within boiling 20-30 minute, filter and obtain medicine night;
(5), egg is shelled to send in mixer together with whipping cream, white sugar, sodium bicarbonate, carbon ammonium and stir, add ripe Chinese chestnut mud that wheat flour, coixlacrymajobi powder, peanut powder, red date powder, walnut powder, olive oil and above-mentioned steps (1) obtain, apple pomace that above-mentioned steps (3) obtains and pineapple is stuck with paste, step (4) obtains medicine night, add suitable quantity of water to continue to stir, obtain dough;
(6), by the dough of step (5) at temperature 27-30 DEG C, humidity 75-80% bottom fermentation 45-70 minute, obtain fermented dough, again 5-10 minute is crumpled again, then dough is loaded in grinding tool, be that the biscuit come in every shape made by filling by the red bean mud that step (2) obtains simultaneously, biscuit be positioned in baking box, temperature control is at 100-130 DEG C of baking 10-15 minute, after taking-up naturally cools to room temperature, pack, obtain apple pineapple taste Chinese chestnut red bean cake.
The present invention has the following advantages compared to existing technology:
Gumbo contains a kind of stickiness liquid matter and araban, galactan, rhamnosan, protein etc., often ediblely to help digest, strengthens muscle power, protection liver, the whole intestines of stomach invigorating.Gumbo contains the multiple nutritional components such as iron, calcium and carbohydrate, has the effect of prevention anaemia.Containing vitamin A and β-carrotene etc. in gumbo, be of value to retinal health, safeguard eyesight.Be rich in zinc, selenium and other trace elements in gumbo, can strengthen human body anti-cancer, anticancer.
Kalimeris, another name kalimeris first kind of herbaceous plant.Kalimeris head young stem and leaf moisture content, calcium, phosphorus, iron, carrotene, potassium, Cobastab, niacin etc.Kalimeris head is pungent in flavor and cool in property, be slightly cold, and has clearing heat and detoxicating, cooling blood and hemostasis, inducing diuresis and reducing edema effect.Cure mainly the diseases such as abscess of throat, jaundice, oedema, dysentery, stranguria with turbid discharge.Kalimeris can be clearing heat and detoxicating, and loose stasis of blood hemostasis, dampness removing, helps digestion, and disappears long-pending.
Apple pineapple taste Chinese chestnut red bean cake of the present invention, by ripe Chinese chestnut mud, ripe red bean mud, apple and pineapple mixing, adds dietary fiber and other nutrition.Increase bright-coloured okra, pumpkin head and kalimeris head simultaneously, further increase the health care of Chinese chestnut cake, simultaneously good mouthfeel, unique flavor, be applicable to any crowd and eat, especially adapt to sugar material patients.
Detailed description of the invention
Elaborate to embodiments of the invention below, the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
A kind of apple pineapple taste Chinese chestnut red bean cake, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 40, ripe red bean mud 15, apple 14, pineapple 14, wheat flour 15, coixlacrymajobi powder 8, peanut powder 8, red date powder 8, walnut powder 5, pumpkin head 5, gumbo 5, kalimeris head 5, egg 6, olive oil 8, whipping cream 4, white sugar 6, sodium bicarbonate 2, carbon ammonium 1.The preparation method of a kind of apple pineapple taste Chinese chestnut red bean cake of the present embodiment, comprises the steps:
(1), choose Chinese chestnut and put into steamer, temperature control is well-done to Chinese chestnut 100-120 DEG C of boiling 50 minutes, and the nature that takes the dish out of the pot cools, and after being removed the peel by Chinese chestnut, processes ripe Chinese chestnut mud for subsequent use after cooling completely;
(2), choose Chinese chestnut and put into pot, temperature control boils 3.5 little well-done up to Chinese chestnut at 110-120 DEG C, the nature that takes the dish out of the pot cools, and processes ripe red bean mud for subsequent use;
(3), choose fresh apple, peeling and and core get meat to break into apple pomace for subsequent use, choose fresh pineapple, peeling is got meat and is broken into pineapple and stick with paste for subsequent use;
(4), by the saline solution of bright-coloured gumbo, pumpkin head, kalimeris head 1-2% soak 6 minutes, take out and break into slurry, then boiling 25 minutes is filtered and obtained medicine night;
(5), egg is shelled to send in mixer together with whipping cream, white sugar, sodium bicarbonate, carbon ammonium and stir, add ripe Chinese chestnut mud that wheat flour, coixlacrymajobi powder, peanut powder, red date powder, walnut powder, olive oil and above-mentioned steps (1) obtain, apple pomace that above-mentioned steps (3) obtains and pineapple is stuck with paste, step (4) obtains medicine night, add suitable quantity of water to continue to stir, obtain dough;
(6), by the dough of step (5) at temperature 28 DEG C, humidity 75% bottom fermentation 50 minutes, obtain fermented dough, again crumple 7 minutes again, then dough is loaded in grinding tool, be that the biscuit come in every shape made by filling by the red bean mud that step (2) obtains simultaneously, biscuit be positioned in baking box, temperature control was 120 DEG C of bakings 10 minutes, after taking-up naturally cools to room temperature, pack, obtain apple pineapple taste Chinese chestnut red bean cake.
Embodiment 2
A kind of apple pineapple taste Chinese chestnut red bean cake, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 30, ripe red bean mud 10, apple 10, pineapple 10, wheat flour 10, coixlacrymajobi powder 5, peanut powder 5, red date powder 5, walnut powder 3, pumpkin head 3, gumbo 3, kalimeris head 3, egg 4, olive oil 6, whipping cream 3, white sugar 4, sodium bicarbonate 1, carbon ammonium 0.5.The preparation method of a kind of apple pineapple taste Chinese chestnut red bean cake of the present embodiment is with embodiment 1.
Embodiment 3
A kind of apple pineapple taste Chinese chestnut red bean cake, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 33, ripe red bean mud 12, apple 14, pineapple 11, wheat flour 12, coixlacrymajobi powder 7, peanut powder 6, red date powder 5, walnut powder 5, pumpkin head 4, gumbo 5, kalimeris head 5, egg 5, olive oil 8, whipping cream 3, white sugar 5, sodium bicarbonate 1, carbon ammonium 0.8.The preparation method of a kind of apple pineapple taste Chinese chestnut red bean cake of the present embodiment is with embodiment 1.
A kind of apple pineapple taste Chinese chestnut red bean cake prepared by above-mentioned three the present embodiment, all meets food standard after testing, and its mouthfeel is applicable to children respectively and youth, middle age and the elderly Liang Ge colony eat, and has the health-care efficacy to each age group crowd.Especially be suitable for diabetes patient to eat for a long time, be conducive to diabetes patient and recover and health care.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. an apple pineapple taste Chinese chestnut red bean cake, it is characterized in that, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 30-40, ripe red bean mud 10-15, apple 10-14, pineapple 10-14, wheat flour 10-15, coixlacrymajobi powder 5-8, peanut powder 5-8, red date powder 5-8, walnut powder 3-5, pumpkin head 3-5, gumbo 3-5, kalimeris head 3-5, egg 4-6, olive oil 6-8, whipping cream 3-4, white sugar 4-6, sodium bicarbonate 1-2 and carbon ammonium 0.5-1.
2. a kind of apple pineapple taste Chinese chestnut red bean cake according to claim 1, it is characterized in that, be made up of the raw material of following weight portion, ripe Chinese chestnut mud 33, ripe red bean mud 12, apple 14, pineapple 11, wheat flour 12, coixlacrymajobi powder 7, peanut powder 6, red date powder 5, walnut powder 5, pumpkin head 4, gumbo 5, kalimeris head 5, egg 5, olive oil 8, whipping cream 3, white sugar 5, sodium bicarbonate 1 and carbon ammonium 0.8.
3. the preparation method of a kind of apple pineapple taste Chinese chestnut red bean cake according to claim 1 and 2, is characterized in that, comprise the steps:
(1), choose Chinese chestnut, put into steamer, temperature control is well-done to Chinese chestnut at 100-120 DEG C of boiling 40-55 minute, and the nature that takes the dish out of the pot cools, and after being removed the peel by Chinese chestnut, processes ripe Chinese chestnut mud for subsequent use after cooling completely;
(2), choose Chinese chestnut and put into pot, it is little well-done up to Chinese chestnut that temperature control boils 3-4 at 110-120 DEG C, and the nature that takes the dish out of the pot cools, and processes ripe red bean mud for subsequent use;
(3), choose fresh apple, peeling and and core get meat to break into apple pomace for subsequent use, choose fresh pineapple, peeling is got meat and is broken into pineapple and stick with paste for subsequent use;
(4), by the saline solution of bright-coloured gumbo, pumpkin head, kalimeris head 1-2% soak 5-10 minute, take out and break into slurry, then within boiling 20-30 minute, filter and obtain medicine night;
(5), egg is shelled to send in mixer together with whipping cream, white sugar, sodium bicarbonate, carbon ammonium and stir, add ripe Chinese chestnut mud that wheat flour, coixlacrymajobi powder, peanut powder, red date powder, walnut powder, olive oil and above-mentioned steps (1) obtain, apple pomace that above-mentioned steps (3) obtains and pineapple is stuck with paste, step (4) obtains medicine night, add suitable quantity of water to continue to stir, obtain dough;
(6), by the dough of step (5) at temperature 27-30 DEG C, humidity 75-80% bottom fermentation 45-70 minute, obtain fermented dough, again 5-10 minute is crumpled again, then dough is loaded in grinding tool, be that the biscuit come in every shape made by filling by the red bean mud that step (2) obtains simultaneously, biscuit be positioned in baking box, temperature control is at 100-130 DEG C of baking 10-15 minute, after taking-up naturally cools to room temperature, pack, obtain apple pineapple taste Chinese chestnut red bean cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510205739.0A CN104738138A (en) | 2015-04-27 | 2015-04-27 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510205739.0A CN104738138A (en) | 2015-04-27 | 2015-04-27 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738138A true CN104738138A (en) | 2015-07-01 |
Family
ID=53578847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510205739.0A Pending CN104738138A (en) | 2015-04-27 | 2015-04-27 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738138A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304574A (en) * | 2022-01-26 | 2022-04-12 | 上海海洋大学 | Nut snack product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090005929A (en) * | 2007-07-09 | 2009-01-14 | 현남식 | Rice cake & bake bread manufacture |
| CN103431019A (en) * | 2013-09-13 | 2013-12-11 | 吴淑芬 | Purple yam Chinese chestnut mooncake and making method thereof |
| CN103503956A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Red bean paste moon cake for coordinating intestines and stomach and making method thereof |
| CN103651695A (en) * | 2013-11-20 | 2014-03-26 | 刘培洲 | Chinese chestnut biscuit |
-
2015
- 2015-04-27 CN CN201510205739.0A patent/CN104738138A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090005929A (en) * | 2007-07-09 | 2009-01-14 | 현남식 | Rice cake & bake bread manufacture |
| CN103503956A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Red bean paste moon cake for coordinating intestines and stomach and making method thereof |
| CN103431019A (en) * | 2013-09-13 | 2013-12-11 | 吴淑芬 | Purple yam Chinese chestnut mooncake and making method thereof |
| CN103651695A (en) * | 2013-11-20 | 2014-03-26 | 刘培洲 | Chinese chestnut biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304574A (en) * | 2022-01-26 | 2022-04-12 | 上海海洋大学 | Nut snack product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN101449689B (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| CN105011170A (en) | Black soybean cake processing method | |
| CN102599216B (en) | Preparation method of vegetable health biscuit | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105028586A (en) | Method for making crispy potato cookies | |
| CN104814091A (en) | Brain strengthening biscuit and preparation method thereof | |
| CN106983064A (en) | A kind of glutinous rice cakes and preparation method thereof | |
| CN102048137A (en) | Convenient yam nutrition bar | |
| CN104757084A (en) | Potato bergamot pear fruity biscuit and preparation method thereof | |
| CN104757049A (en) | Processing method of deep-fried potato cake | |
| CN104920567B (en) | A kind of red rice nutrition Layer cake and preparation method thereof | |
| CN104642465A (en) | Carambola biscuit and preparation method thereof | |
| CN107372716A (en) | A kind of preparation method of EGG YOLK SHORTCAKE | |
| CN104397130A (en) | Egg tart skin and preparation process thereof | |
| CN104381745A (en) | Steamed beef stuffed bun for invigorating stomach and strengthening heart and preparation method thereof | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN106665758A (en) | Flaky fruit walnut cake and making method thereof | |
| CN104738138A (en) | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof | |
| CN102197865A (en) | Process for producing coarse grain instant food | |
| CN104430779A (en) | Snow pear biscuit | |
| CN107873792A (en) | A kind of moon cake containing Chinese herbal medicine | |
| CN104146043B (en) | The preparation method of the fragrant lotus biscuit of one potato seed | |
| CN103504234A (en) | Processing method for sweet potato cakes | |
| CN105010466A (en) | Fried dough twists assisting in reducing blood fat and production method of fried dough twists |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |