CN105076317A - Blood pressure reducing chestnut pastry and preparation method thereof - Google Patents
Blood pressure reducing chestnut pastry and preparation method thereof Download PDFInfo
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- CN105076317A CN105076317A CN201510457708.4A CN201510457708A CN105076317A CN 105076317 A CN105076317 A CN 105076317A CN 201510457708 A CN201510457708 A CN 201510457708A CN 105076317 A CN105076317 A CN 105076317A
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Abstract
The invention discloses a blood pressure reducing chestnut pastry which is prepared from, by weight parts, 50-60 parts of chestnut, 40-50 parts of oat powder, 20-30 parts of buckwheat flour, 30-40 parts of corn flour, 10-12 parts of bitter gourd powder, 7-8 parts of broadleaf holly leaf, 5-6 parts of gracilaria lemaneiformis, 10-20 parts of tomato, 8-10 parts of white sugar, 1-2 parts of egg white, 2-3 parts of softening ghee, 1-2 parts of persimmon leaf, 3-4 parts of pitaya flower, 2-3 parts of radix scutellariae, 1-2 parts of fructus viticis, 3-4 parts of burdock root and an appropriate amount of soaking solution. The specially processed soaking solution is utilized to soak chestnut kernels, so that the chestnut kernels are unique in flavor and aromatic and elegant in smell, the outer surfaces of the chestnut kernels are wrapped with a layer of sweet pastry casing; oat, buckwheat and corn and the like serve as main ingredients, so that the blood pressure reducing chestnut pastry is rich in nutrition, sweet, crisp and delicious, and the blood pressure reducing chestnut pastry further has effects of reducing blood sugar, benefitting the liver and the stomach, resisting aging, performing detoxification and losing weight.
Description
Technical field
The present invention relates to a kind of health-care Chinese chestnut crisp, particularly relate to a kind of hypotensive Chinese chestnut shortcake and preparation method thereof.
Background technology
Chinese chestnut has effect of tonifying spleen stomach invigorating, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, a kind of nutritious cuisines, but existing Chinese chestnut is mostly just simple on the market processes saccharogenesis stir-fry Chinese chestnut, raw material is single, mouthfeel is simple, cannot satisfy the demands of consumers, the invention provides a kind of health-care Chinese chestnut crisp for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of hypotensive Chinese chestnut shortcake and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hypotensive Chinese chestnut is crisp, is be made up of the raw material of following weight parts:
Chinese chestnut 50-60, oatmeal 40-50, buckwheat 20-30, corn flour 30-40, balsam pear powder 10-12, Ilex Latifolia Thunb 7-8, asparagus 5-6, tomato 10-20, white sugar 8-10, egg 1-2, softening butter 2-3, persimmon leaf 1-2, Pitaya Flower 3-4, Huang Ling 2-3, fructus viticis 1-2, radix bardanae 3-4, soak are appropriate;
Described soak is made up of the raw material of following weight ratio: lemon peel: chrysanthemum: the leaf of bamboo: tea powder: light-coloured vinegar=1:1:1:2:2-3, and clear water is appropriate;
Described soak preparation method: fresh lemon peel, chrysanthemum, leaf of bamboo impurity elimination are cleaned up, low temperature drying to the water yield containing 10-12%, then mixes with tea powder, light-coloured vinegar after ultramicro grinding, pour 4-5 times of clear water into, little fire boils 1-2 hour, and after cooling, centrifugation is removed slag, and obtains soak.
The crisp preparation method of a kind of hypotensive Chinese chestnut, comprises the following steps:
(1) Chinese chestnut of maturation is removed shell and endothelium, remove the Chinese chestnut Seed having damaging by worms, go mouldy, dry up, pick out the Chinese chestnut Seed of fresh mature as raw material, clean up rear low temperature drying, send in soak, little fire boils 20-30 minute, pull ripe benevolence out, drain after clean with purified rinse water, freeze drying, obtains freezing Chinese chestnut;
(2) by Ilex Latifolia Thunb, asparagus with boiling water blanching 6-8 second, pull out and drain, ultramicro grinding after direct freeze drying, obtains Ultramicro-powder; Fresh tomato removed the peel, ultramicro grinding after pulp freeze drying, obtains tomato meal;
(3) by persimmon leaf, Pitaya Flower, Huang Ling, fructus viticis, radix bardanae co-grinding, add 6-7 times of clear water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(4) oatmeal, buckwheat, corn flour, balsam pear powder, white sugar, egg, softening butter are mixed with above-mentioned Ultramicro-powder, tomato meal, traditional Chinese medicine powder, add suitable quantity of water, be kneaded into smooth dough, the awake 20-30 minute of pine at 0-4 DEG C, take out dough, freeze Chinese chestnut for fillings be bundled into little ball one by one with above-mentioned;
(5) by baking box preheating 190-210 DEG C, above-mentioned little ball is sent into baking box, toast 15-20 minute golden yellow to being roasted into, take out and cool, sterilizing pack, obtains finished product.
Compared with prior art, advantage of the present invention is:
The present invention's soak of special processing carrys out brewed Chinese chestnut Seed, make its unique flavor, aromatic flavour simple and elegant, appearance superscribes the fragrant and sweet crisp shell of one deck, with oat, buckwheat, corn etc. for major ingredient, make it nutritious, fragrant and sweet crisp, tasty, have more the effect such as hypotensive, beneficial liver and stomach, anti-ageing, toxin expelling fat-reducing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of hypotensive Chinese chestnut is crisp, is be made up of the raw material of following weight (jin):
Chinese chestnut 50, oatmeal 40, buckwheat 20, corn flour 30, balsam pear powder 10, Ilex Latifolia Thunb 7, asparagus 5, tomato 10, white sugar 8, egg 1, softening butter 2, persimmon leaf 1, Pitaya Flower 3, Huang Ling 2, fructus viticis 1, radix bardanae 3, soak are appropriate;
Described soak is made up of the raw material of following weight ratio: lemon peel: chrysanthemum: the leaf of bamboo: tea powder: light-coloured vinegar=1:1:1:2:2, and clear water is appropriate;
Described soak preparation method: fresh lemon peel, chrysanthemum, leaf of bamboo impurity elimination are cleaned up, low temperature drying to the water yield containing 10%, then mixes with tea powder, light-coloured vinegar after ultramicro grinding, pour 4 times of clear water into, little fire boils 1 hour, and after cooling, centrifugation is removed slag, and obtains soak.
The crisp preparation method of a kind of hypotensive Chinese chestnut, comprises the following steps:
(1) Chinese chestnut of maturation is removed shell and endothelium, remove the Chinese chestnut Seed having damaging by worms, go mouldy, dry up, pick out the Chinese chestnut Seed of fresh mature as raw material, clean up rear low temperature drying, send in soak, little fire boils 20 minutes, pull ripe benevolence out, drain after clean with purified rinse water, freeze drying, obtains freezing Chinese chestnut;
(2) by Ilex Latifolia Thunb, asparagus boiling water blanching 6 seconds, pull out and drain, ultramicro grinding after direct freeze drying, obtains Ultramicro-powder; Fresh tomato removed the peel, ultramicro grinding after pulp freeze drying, obtains tomato meal;
(3) by persimmon leaf, Pitaya Flower, Huang Ling, fructus viticis, radix bardanae co-grinding, add 6 times of clear water, slow fire boiling 1 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(4) oatmeal, buckwheat, corn flour, balsam pear powder, white sugar, egg, softening butter are mixed with above-mentioned Ultramicro-powder, tomato meal, traditional Chinese medicine powder, add suitable quantity of water, be kneaded into smooth dough, at 0 DEG C, pine is waken up 30 minutes, take out dough, freeze Chinese chestnut for fillings be bundled into little ball one by one with above-mentioned;
(5) by baking box preheating 200 DEG C, above-mentioned little ball is sent into baking box, toast 18 minutes golden yellow to being roasted into, take out and cool, sterilizing pack, obtains finished product.
Claims (2)
1. a hypotensive Chinese chestnut is crisp, it is characterized in that being made up of the raw material of following weight parts:
Chinese chestnut 50-60, oatmeal 40-50, buckwheat 20-30, corn flour 30-40, balsam pear powder 10-12, Ilex Latifolia Thunb 7-8, asparagus 5-6, tomato 10-20, white sugar 8-10, egg 1-2, softening butter 2-3, persimmon leaf 1-2, Pitaya Flower 3-4, Huang Ling 2-3, fructus viticis 1-2, radix bardanae 3-4, soak are appropriate;
Described soak is made up of the raw material of following weight ratio: lemon peel: chrysanthemum: the leaf of bamboo: tea powder: light-coloured vinegar=1:1:1:2:2-3, and clear water is appropriate;
Described soak preparation method: fresh lemon peel, chrysanthemum, leaf of bamboo impurity elimination are cleaned up, low temperature drying to the water yield containing 10-12%, then mixes with tea powder, light-coloured vinegar after ultramicro grinding, pour 4-5 times of clear water into, little fire boils 1-2 hour, and after cooling, centrifugation is removed slag, and obtains soak.
2. the crisp preparation method of hypotensive Chinese chestnut as claimed in claim 1, is characterized in that comprising the following steps:
(1) Chinese chestnut of maturation is removed shell and endothelium, remove the Chinese chestnut Seed having damaging by worms, go mouldy, dry up, pick out the Chinese chestnut Seed of fresh mature as raw material, clean up rear low temperature drying, send in soak, little fire boils 20-30 minute, pull ripe benevolence out, drain after clean with purified rinse water, freeze drying, obtains freezing Chinese chestnut;
(2) by Ilex Latifolia Thunb, asparagus with boiling water blanching 6-8 second, pull out and drain, ultramicro grinding after direct freeze drying, obtains Ultramicro-powder; Fresh tomato removed the peel, ultramicro grinding after pulp freeze drying, obtains tomato meal;
(3) by persimmon leaf, Pitaya Flower, Huang Ling, fructus viticis, radix bardanae co-grinding, add 6-7 times of clear water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;
(4) oatmeal, buckwheat, corn flour, balsam pear powder, white sugar, egg, softening butter are mixed with above-mentioned Ultramicro-powder, tomato meal, traditional Chinese medicine powder, add suitable quantity of water, be kneaded into smooth dough, the awake 20-30 minute of pine at 0-4 DEG C, take out dough, freeze Chinese chestnut for fillings be bundled into little ball one by one with above-mentioned;
(5) by baking box preheating 190-210 DEG C, above-mentioned little ball is sent into baking box, toast 15-20 minute golden yellow to being roasted into, take out and cool, sterilizing pack, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510457708.4A CN105076317A (en) | 2015-07-30 | 2015-07-30 | Blood pressure reducing chestnut pastry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510457708.4A CN105076317A (en) | 2015-07-30 | 2015-07-30 | Blood pressure reducing chestnut pastry and preparation method thereof |
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| CN105076317A true CN105076317A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510457708.4A Withdrawn CN105076317A (en) | 2015-07-30 | 2015-07-30 | Blood pressure reducing chestnut pastry and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010047361A (en) * | 1999-11-19 | 2001-06-15 | 한수길 | Process of marron power |
| CN102960405A (en) * | 2012-12-04 | 2013-03-13 | 石家庄市米莎贝尔饮食食品有限公司 | Chestnut cookies and preparation method thereof |
| CN104223204A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Processing method of instant Chinese chestnuts |
| CN104256737A (en) * | 2014-09-04 | 2015-01-07 | 佛山市新战略知识产权文化有限公司 | Chinese chestnut snack food and processing method thereof |
-
2015
- 2015-07-30 CN CN201510457708.4A patent/CN105076317A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010047361A (en) * | 1999-11-19 | 2001-06-15 | 한수길 | Process of marron power |
| CN102960405A (en) * | 2012-12-04 | 2013-03-13 | 石家庄市米莎贝尔饮食食品有限公司 | Chestnut cookies and preparation method thereof |
| CN104223204A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Processing method of instant Chinese chestnuts |
| CN104256737A (en) * | 2014-09-04 | 2015-01-07 | 佛山市新战略知识产权文化有限公司 | Chinese chestnut snack food and processing method thereof |
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Application publication date: 20151125 |
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