CN104814088A - Raw materials of health-care henry steudnera tuber and black kerneled rice pastry - Google Patents
Raw materials of health-care henry steudnera tuber and black kerneled rice pastry Download PDFInfo
- Publication number
- CN104814088A CN104814088A CN201410793235.0A CN201410793235A CN104814088A CN 104814088 A CN104814088 A CN 104814088A CN 201410793235 A CN201410793235 A CN 201410793235A CN 104814088 A CN104814088 A CN 104814088A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- black
- rice
- mung bean
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- 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
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- 239000002994 raw material Substances 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 4
- 241001522234 Steudnera Species 0.000 title abstract 4
- 235000014594 pastries Nutrition 0.000 title abstract 4
- 235000009566 rice Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 35
- 240000004922 Vigna radiata Species 0.000 claims abstract description 19
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 19
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 8
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 6
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims abstract description 6
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 6
- 235000010449 maltitol Nutrition 0.000 claims abstract description 6
- 239000000845 maltitol Substances 0.000 claims abstract description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 6
- 229940035436 maltitol Drugs 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 244000192528 Chrysanthemum parthenium Species 0.000 claims abstract 2
- 244000205754 Colocasia esculenta Species 0.000 claims description 20
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 20
- 241000371652 Curvularia clavata Species 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 238000005728 strengthening Methods 0.000 abstract description 6
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000470 constituent Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 abstract 2
- 244000136475 Aleurites moluccana Species 0.000 abstract 1
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 1
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241000207925 Leonurus Species 0.000 description 4
- 230000036737 immune function Effects 0.000 description 3
- 235000013575 mashed potatoes Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses raw materials of a health-care henry steudnera tuber and black kerneled rice pastry. The raw materials are characterized by comprising, in parts by weight: 60-70 parts of henry steudnera tuber powder, 20-30 parts of black kerneled rice, 18-22 parts of potato whole powder, 24-28 parts of Chinese chestnut powder, 8-12 parts of mung bean powder, 5-7 parts of honey, 0.8-1.2 parts of maltitol, 2-3 parts of olive oil, 4-6 parts of eggs, 2-4 parts of non-dairy creamer, 1.2-1.5 parts of motherwort, 1.8-2.2 parts of a flavoring agent, and 1.6-2.4 parts of a sweetening agent. The nutrition arrangement is balanced; the henry steudnera tuber has the function of enhancing the immunity of a human body; the black kerneled rice has the efficacies of nourishing the kidney, strengthening bones, invigorating the spleen and nourishing the stomach; the sweetening agent which is taken from sugarcane is easy to be absorbed by the human body and has unique mouth feel; the honey and the eggs contain rich protein and fat constituents; the mung bean powder contains rich amino acids, especially rich lysine and some micro elements, and has the efficacies of clearing heat and moistening dryness; the flavoring agent enables the made pastry to have a strong scorch aroma, so that the pastry is a product with good color, fragrance and taste.
Description
Technical field
The invention belongs to cake formulation technical field, be specifically related to a kind of fragrant taro black-rice health-care cake raw material.
Background technology
Along with the raising of people's living standard, people more and more pay attention to health problem, just constantly research and develop and with the addition of some nutritious cakes.At present, cake room, bakery etc. at home bake the mashed potatoes baked product sold in shop and deeply like by consumer, namely that is made through shaping, baking by the mashed potatoes that with the addition of multiple auxiliary materials does instant mashed potatoes product, but the conventional fabrication method more complicated of this baked product, operation is more, and open-assembly time longly also may cause brown stain and affect outward appearance in atmosphere, these are all namely do the more fatal shortcoming of instant product.There is a kind of natural polysaccharide macromolecule plant colloid in fragrant taro, have good anti-diarrhea effect, and the immunologic function of human body can be strengthened.There is the strong bone of kidney tonifying, strengthening spleen and nourishing stomach, promoting blood circulation and hemostasis effect, and there is good nutritious tonifying effect, to maintaining the normal function of human body and growing all useful, especially to middle-aged and old anti-disease, anti-aging, also benefit of also promoting longevity.Black rice is a kind of food containing abundant nutrition composition, long-term eating can reach the health-care efficacies such as nourishing the stomach, invigorating the spleen, kidney tonifying, beauty treatment, therefore, how to produce a kind of fragrant taro black-rice health-care cake raw material, the mouthfeel of people can not only be met, the pursuit of people to health can also be met, have important practical significance.
Summary of the invention
For problems of the prior art, the object of the present invention is to provide a kind of fragrant taro black-rice health-care cake raw material, nutrition arrangement is balanced, and fragrant taro has the immunologic function strengthening human body; Black rice has the strong bone of kidney tonifying, strengthening spleen and nourishing stomach effect; Sweetener takes from sugarcane, is conducive to absorption of human body and mouthfeel is unique; Honey and egg contain rich in protein, fat constituent, and mung bean flour is comparatively complete containing amino acid, are especially rich in lysine and some trace element, have heat-clearing, moisturize effect; Flavouring agent makes the cake burnt odor that obtains strong, is a kind of product of excellent in color.
The technical scheme that the present invention takes is:
A kind of fragrant taro black-rice health-care cake raw material, it is characterized in that, feed components is composed as follows according to weight portion:
Fragrant taro powder 60-70 part, black rice 20-30 part, potato full-powder 18-22 part, rice-chestnut powder 24-28 part, mung bean flour 8-12 part, honey 5-7 part, maltitol 0.8-1.2 part, olive oil 2-3 part, egg 4-6 part, vegetable fat powder 2-4 part, motherwort 1.2-1.5 part, flavouring agent 1.8-2.2 part, sweetener 1.6-2.4 part.
Further, described sweetener is after sugar cane crushing, to the solution of the white granulated sugar gained of the middle interpolation 15%-20% that squeezes the juice.
Further, described flavouring agent, for getting peanut, sesame mixing according to percentage by weight 2:1, ground to form 40 object fine powders.
Further, described mung bean flour is that mung bean to be put into temperature be that the iron pan of 72-74 DEG C turns over roasting 3-4min, and cooling ground to form 50 object fine powders.
Beneficial effect of the present invention is:
Cake formulation of the present invention, raw material sources is extensive, and nutrition arrangement is balanced, and fragrant taro has the immunologic function strengthening human body; Black rice has the strong bone of kidney tonifying, strengthening spleen and nourishing stomach effect; Sweetener takes from sugarcane, is conducive to absorption of human body and mouthfeel is unique; Honey and egg contain rich in protein, fat constituent, and mung bean flour is comparatively complete containing amino acid, are especially rich in lysine and some trace element, have heat-clearing, moisturize effect; Flavouring agent makes the cake burnt odor that obtains strong, is a kind of product of excellent in color.
Specifically embodiment
Embodiment 1
A kind of fragrant taro black-rice health-care cake raw material, it is characterized in that, feed components is composed as follows according to weight portion:
Fragrant 60 parts, taro powder, black rice 20 parts, potato full-powder 18 parts, rice-chestnut powder 24 parts, mung bean flour 8 parts, honey 5 parts, maltitol 0.8 part, 2 parts, olive oil, 4 parts, egg, vegetable fat powder 2 parts, motherwort 1.2 parts, get peanut, sesame mixing according to percentage by weight 2:1, after grinding to form 40 object fine powder 1.8 parts, sugar cane crushing, to the sweetener 1.6 parts of the white granulated sugar gained of middle interpolation 15%% of squeezing the juice.Described mung bean flour is that mung bean to be put into temperature be that the iron pan of 72 DEG C turns over roasting 4min, and cooling ground to form 50 object fine powders.
Embodiment 2
A kind of fragrant taro black-rice health-care cake raw material, it is characterized in that, feed components is composed as follows according to weight portion:
Fragrant 65 parts, taro powder, black rice 25 parts, potato full-powder 20 parts, rice-chestnut powder 26 parts, mung bean flour 10 parts, honey 6 parts, maltitol 1 part, 2.5 parts, olive oil, 5 parts, egg, vegetable fat powder 3 parts, motherwort 1.3 parts, get peanut, sesame mixing according to percentage by weight 2:1, after grinding to form 40 object fine powder 2 parts, sugar cane crushing, to the sweetener 2 parts of the white granulated sugar gained of middle interpolation 18% of squeezing the juice.Described mung bean flour is that mung bean to be put into temperature be that the iron pan of 73 DEG C turns over roasting 3.5min, and cooling ground to form 50 object fine powders.
Embodiment 3
A kind of fragrant taro black-rice health-care cake raw material, it is characterized in that, feed components is composed as follows according to weight portion:
Fragrant 70 parts, taro powder, black rice 30 parts, potato full-powder 22 parts, rice-chestnut powder 28 parts, mung bean flour 12 parts, honey 7 parts, maltitol 1.2 parts, 3 parts, olive oil, 6 parts, egg, vegetable fat powder 4 parts, motherwort 1.5 parts, get peanut, sesame mixing according to percentage by weight 2:1, after grinding to form 40 object fine powder 2.2 parts, sugar cane crushing, to the sweetener 2.4 parts of the white granulated sugar gained of the middle interpolation 15%-20% that squeezes the juice.Described mung bean flour is that mung bean to be put into temperature be that the iron pan of 74 DEG C turns over roasting 3min, and cooling ground to form 50 object fine powders.
Claims (4)
1. a fragrant taro black-rice health-care cake raw material, it is characterized in that, feed components is composed as follows according to weight portion:
Fragrant taro powder 60-70 part, black rice 20-30 part, potato full-powder 18-22 part, rice-chestnut powder 24-28 part, mung bean flour 8-12 part, honey 5-7 part, maltitol 0.8-1.2 part, olive oil 2-3 part, egg 4-6 part, vegetable fat powder 2-4 part, motherwort 1.2-1.5 part, flavouring agent 1.8-2.2 part, sweetener 1.6-2.4 part.
2. according to fragrant taro black-rice health-care cake raw material a kind of described in claim 1, it is characterized in that, described sweetener is after sugar cane crushing, to the solution of the white granulated sugar gained of the middle interpolation 15%-20% that squeezes the juice.
3. according to fragrant taro black-rice health-care cake raw material a kind of described in claim 1, it is characterized in that, described flavouring agent, for getting peanut, sesame mixing according to percentage by weight 2:1, ground to form 40 object fine powders.
4. according to fragrant taro black-rice health-care cake raw material a kind of described in claim 1, it is characterized in that, described mung bean flour is that mung bean to be put into temperature be that the iron pan of 72-74 DEG C turns over roasting 3-4min, and cooling ground to form 50 object fine powders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793235.0A CN104814088A (en) | 2014-12-20 | 2014-12-20 | Raw materials of health-care henry steudnera tuber and black kerneled rice pastry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793235.0A CN104814088A (en) | 2014-12-20 | 2014-12-20 | Raw materials of health-care henry steudnera tuber and black kerneled rice pastry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814088A true CN104814088A (en) | 2015-08-05 |
Family
ID=53724792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410793235.0A Pending CN104814088A (en) | 2014-12-20 | 2014-12-20 | Raw materials of health-care henry steudnera tuber and black kerneled rice pastry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814088A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172638A (en) * | 2016-07-20 | 2016-12-07 | 合肥吴复和食品有限公司 | A kind of Rhizoma Steudnerae Henryanae honey egg cake |
| CN106342981A (en) * | 2016-09-19 | 2017-01-25 | 蒋丽红 | Fragrant and crisp purple yam cake free from excessive internal heat |
| CN107927067A (en) * | 2017-11-08 | 2018-04-20 | 广西下火堂甜品管理有限公司 | A kind of nourishing pastry and preparation method thereof |
-
2014
- 2014-12-20 CN CN201410793235.0A patent/CN104814088A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172638A (en) * | 2016-07-20 | 2016-12-07 | 合肥吴复和食品有限公司 | A kind of Rhizoma Steudnerae Henryanae honey egg cake |
| CN106342981A (en) * | 2016-09-19 | 2017-01-25 | 蒋丽红 | Fragrant and crisp purple yam cake free from excessive internal heat |
| CN107927067A (en) * | 2017-11-08 | 2018-04-20 | 广西下火堂甜品管理有限公司 | A kind of nourishing pastry and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150805 |