CN104921139A - Mulberry leaf pea cake and processing method thereof - Google Patents
Mulberry leaf pea cake and processing method thereof Download PDFInfo
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Classifications
-
- 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
The present invention discloses a mulberry leaf pea cake and a processing method thereof. The mulberry leaf pea cake consists of the following raw materials in parts by weight: 30-50 parts of peas, 3-5 parts of highland barley flour, 3-5 parts of oats, 2-3 parts of sweet apricot kernels, 2-4 parts of stachys siebolidii, 3-5 parts of mulberry leaves, 1-2 parts of aloe vera meat, 5-8 parts of rice wine, 0.2-0.3 part of ginkgo biloba leaves, 0.1-0.2 part of habenaria davidii, 0.2-0.3 part of panax pseudoginseng flowers, 0.2-0.3 part of radish seed, 0.1-0.2 part of gymnema sylvestre, 0.1-0.2 part of dendrobium nobile, 15-30 parts of xylitol, 2-4 parts of flaxseed oil, and 5-8 parts of food additives. The mulberry leaf pea cake has a unique formula and an excellent mouthfeel, is rich in nutrition, has relative significant health-care function, contains mulberry leaf ingredients, increases the functions of lowering sugar and lipid, has a reasonable compatibility, collaborates with the traditional Chinese medicine health-care components, can nourish five internal organs, restore organism balance, and is particularly suitable for all types of patients with diabetes and obesity.
Description
Technical field
The present invention relates to a kind of mulberry leaf Steamed Pea Flour Cake and processing method thereof, belong to food processing technology field.
Background technology
Cake it be with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary process and scorch and be made, have a sweet taste, all-ages.At present, market pastry items is various, and wherein mung bean cake is one of famous capital formula four seasons cake, and it is neat that it has shape specification, and light yellow in color, organizes closely fine and glossy, the soft characteristic do not stuck to one's teeth of taste delicate fragrance.Along with the raising of people's living standard, food nutrition is enriched, health care is given prominence to, instant is the current requirements of people, and traditional cake is single because of formula material, can not meet the requirement of people.
Summary of the invention
The object of the present invention is to provide a kind of mulberry leaf Steamed Pea Flour Cake and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of mulberry leaf Steamed Pea Flour Cake, is made up of the raw material of following weight portion:
Pea 30-50, highland barley flour 3-5, oat 3-5, dessert almond 2-3, silver bar dish 2-4, mulberry leaf 3-5, Aloe mesophyll 1-2, rice wine 5-8, ginkgo leaf 0.2-0.3, smallflower microtis herb 0.1-0.2, sanchi flower 0.2-0.3, radish seed 0.2-0.3, gymnema sylvestre 0.1-0.2, stem of noble dendrobium 0.1-0.2, xylitol 15-30, linseed oil 2-4, food additives 5-8;
Described food additives are made up of the raw material of following weight parts: wheat germ powder 10-20, raw milk 3-5, salmon 20-40, Bulbus Allii Fistulosi powder 2-4, okra 5-8, jerusalem artichoke 3-6, fruit of Chinese magnoliavine pollen 2-4, water caltrop leaf powder 5-8, pawpaw seeds powder 6-10, lemon juice 1-3, olive oil 5-8, rice vinegar 15-25, maple sugar 10-20, yeast 10-15;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 1-2 hour is pickled at 0-5 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 10-15 minute, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
The processing method of described mulberry leaf Steamed Pea Flour Cake, comprises the following steps:
(1), by after silver bar dish, mulberry leaf, Aloe mesophyll respectively removal of impurities totally, the water put into containing 5-8% salt soaks 30-40 minute, pulls out and dries simple stage property, rub with rice wine and mix evenly, canned press seal pickles 12-24 hour, enters pot boiling to ripe perfume (or spice), make pulp, obtain mulberry leaf mixing slurry;
(2), by ginkgo leaf, smallflower microtis herb, sanchi flower, radish seed, gymnema sylvestre, the stem of noble dendrobium add suitable quantity of water and decoct, filter and remove residue, obtains decoction liquor;
(3), after slow fire frying goes out perfume (or spice) respectively by pea, oat, dessert almond, pulverize, mix with highland barley flour, granulate through extrusion, obtain swelling granular, put into decoction liquor and soak 30-40 minute, steam ripe perfume (or spice), smash and be pressed into sweetened bean paste shape, obtain pea sand;
(4), by pea sand, mulberry leaf mixing slurry and the mixing of other surplus stocks rub and mix evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Fruit of Chinese magnoliavine pollen in food additives of the present invention, be honeybee pick up from fruit of Chinese magnoliavine pistil assemble form.It not only has peculiar effect of Bee Pollen, has also acted on the medicinal efficacy of the fruit of Chinese magnoliavine, has had tonifying kidney and benefiting sperm, nourish the liver to improve visual acuity, the special efficacy moistened the lung and relieve the cough;
Maple sugar is one of representational distinguishing products of " state of maple leaf " Canadian most, containing abundant mineral matter, organic acid, heat is all lower than sucrose, fructose, primverose etc., but the calcium contained by it, magnesium and Determination of Organic Acids are but higher than other carbohydrate a lot, and can supplement the nutrients unbalanced weak constitution;
Smallflower microtis herb is the long stem tuber apart from beautiful phoenix flower of orchid, has the effect of nourishing YIN for benefiting the kidney;
Gymnema sylvestre: the dry stem and the leaf that derive from Asclepiadaceae plant gymnema sylvestre, can suppress to eat the desire of sweet food, suppress health to the absorption of sugar, reduce blood sugar, help to repair pancreas damaged cell, improve the secretory volume of insulin.
Compared with prior art, advantage of the present invention is:
Mulberry leaf Steamed Pea Flour Cake of the present invention, formula is unique, mouthfeel is excellent, nutritious, health care is more remarkable, containing element of mulberry leaf, improve hypoglycemic, lipid-reducing function, compatibility is reasonable, act synergistically with Chinese medicine health-care composition, the five internal organs can be nourished, recover organism balance, be particularly suitable for all kinds of crowds outside diabetes and obese patient.
Detailed description of the invention
A kind of mulberry leaf Steamed Pea Flour Cake, is made up of the raw material of following weight (jin):
Pea 50, highland barley flour 5, oat 5, dessert almond 3, silver bar dish 4, mulberry leaf 5, Aloe mesophyll 2, rice wine 8, ginkgo leaf 0.3, smallflower microtis herb 0.2, sanchi flower 0.3, radish seed 0.3, gymnema sylvestre 0.2, the stem of noble dendrobium 0.2, xylitol 20, linseed oil 4, food additives 8;
Described food additives are made up of the raw material of following weight (jin): wheat germ powder 20, raw milk 5, salmon 40, Bulbus Allii Fistulosi powder 3, okra 6, jerusalem artichoke 5, fruit of Chinese magnoliavine pollen 4, water caltrop leaf powder 6, pawpaw seeds powder 10, lemon juice 3, olive oil 8, rice vinegar 20, maple sugar 20, yeast 12;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 2 hours are pickled at 4 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 15 minutes, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
The processing method of described mulberry leaf Steamed Pea Flour Cake, comprises the following steps:
(1), by after silver bar dish, mulberry leaf, Aloe mesophyll respectively removal of impurities totally, the water put into containing 8% salt soaks 40 minutes, pulls out and dries simple stage property, rub with rice wine and mix evenly, canned press seal pickles 24 hours, enters pot boiling to ripe perfume (or spice), make pulp, obtain mulberry leaf mixing slurry;
(2), by ginkgo leaf, smallflower microtis herb, sanchi flower, radish seed, gymnema sylvestre, the stem of noble dendrobium add suitable quantity of water and decoct, filter and remove residue, obtains decoction liquor;
(3), after slow fire frying goes out perfume (or spice) respectively by pea, oat, dessert almond, pulverize, mix with highland barley flour, granulate through extrusion, obtain swelling granular, put into decoction liquor and soak 40 minutes, steam ripe perfume (or spice), smash and be pressed into sweetened bean paste shape, obtain pea sand;
(4), by pea sand, mulberry leaf mixing slurry and the mixing of other surplus stocks rub and mix evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Claims (2)
1. a mulberry leaf Steamed Pea Flour Cake, is characterized in that, is made up of the raw material of following weight portion:
Pea 30-50, highland barley flour 3-5, oat 3-5, dessert almond 2-3, silver bar dish 2-4, mulberry leaf 3-5, Aloe mesophyll 1-2, rice wine 5-8, ginkgo leaf 0.2-0.3, smallflower microtis herb 0.1-0.2, sanchi flower 0.2-0.3, radish seed 0.2-0.3, gymnema sylvestre 0.1-0.2, stem of noble dendrobium 0.1-0.2, xylitol 15-30, linseed oil 2-4, food additives 5-8;
Described food additives are made up of the raw material of following weight parts: wheat germ powder 10-20, raw milk 3-5, salmon 20-40, Bulbus Allii Fistulosi powder 2-4, okra 5-8, jerusalem artichoke 3-6, fruit of Chinese magnoliavine pollen 2-4, water caltrop leaf powder 5-8, pawpaw seeds powder 6-10, lemon juice 1-3, olive oil 5-8, rice vinegar 15-25, maple sugar 10-20, yeast 10-15;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 1-2 hour is pickled at 0-5 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 10-15 minute, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
2. a processing method for mulberry leaf Steamed Pea Flour Cake as claimed in claim 1, is characterized in that comprising the following steps:
(1), by after silver bar dish, mulberry leaf, Aloe mesophyll respectively removal of impurities totally, the water put into containing 5-8% salt soaks 30-40 minute, pulls out and dries simple stage property, rub with rice wine and mix evenly, canned press seal pickles 12-24 hour, enters pot boiling to ripe perfume (or spice), make pulp, obtain mulberry leaf mixing slurry;
(2), by ginkgo leaf, smallflower microtis herb, sanchi flower, radish seed, gymnema sylvestre, the stem of noble dendrobium add suitable quantity of water and decoct, filter and remove residue, obtains decoction liquor;
(3), after slow fire frying goes out perfume (or spice) respectively by pea, oat, dessert almond, pulverize, mix with highland barley flour, granulate through extrusion, obtain swelling granular, put into decoction liquor and soak 30-40 minute, steam ripe perfume (or spice), smash and be pressed into sweetened bean paste shape, obtain pea sand;
(4), by pea sand, mulberry leaf mixing slurry and the mixing of other surplus stocks rub and mix evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510321594.0A CN104921139A (en) | 2015-06-12 | 2015-06-12 | Mulberry leaf pea cake and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510321594.0A CN104921139A (en) | 2015-06-12 | 2015-06-12 | Mulberry leaf pea cake and processing method thereof |
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| CN104921139A true CN104921139A (en) | 2015-09-23 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105935070A (en) * | 2016-04-13 | 2016-09-14 | 刘海涛 | Special biscuits for diabetics and manufacturing method thereof |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
| CN107343524A (en) * | 2017-07-04 | 2017-11-14 | 合肥仙之峰农业科技有限公司 | A kind of lipid-loweringing ease constipation nourishing pastry and preparation method thereof |
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| CN1091601A (en) * | 1994-01-24 | 1994-09-07 | 薛德振 | Sweetened bean paste and preparation method thereof |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN103989079A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Bean-smell crispy purple rice and processing method thereof |
| CN104381804A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Stomach-invigorating cakes containing cola and red beans, and preparation method of stomach-invigorating cakes |
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| CN1091601A (en) * | 1994-01-24 | 1994-09-07 | 薛德振 | Sweetened bean paste and preparation method thereof |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN103989079A (en) * | 2014-04-24 | 2014-08-20 | 安徽省继红食品有限公司 | Bean-smell crispy purple rice and processing method thereof |
| CN104381804A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Stomach-invigorating cakes containing cola and red beans, and preparation method of stomach-invigorating cakes |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105935070A (en) * | 2016-04-13 | 2016-09-14 | 刘海涛 | Special biscuits for diabetics and manufacturing method thereof |
| CN106509647A (en) * | 2016-11-12 | 2017-03-22 | 信阳农林学院 | Production method of tea-flavor pea cakes |
| CN107343524A (en) * | 2017-07-04 | 2017-11-14 | 合肥仙之峰农业科技有限公司 | A kind of lipid-loweringing ease constipation nourishing pastry and preparation method thereof |
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