CN105124380A - Method for processing sweet potato cake - Google Patents
Method for processing sweet potato cake Download PDFInfo
- Publication number
- CN105124380A CN105124380A CN201510482507.XA CN201510482507A CN105124380A CN 105124380 A CN105124380 A CN 105124380A CN 201510482507 A CN201510482507 A CN 201510482507A CN 105124380 A CN105124380 A CN 105124380A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- lavender
- rose
- stevia rebaudiana
- fructose
- 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
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 38
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 240000001432 Calendula officinalis Species 0.000 claims abstract description 11
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 11
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 11
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims abstract description 11
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 11
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 11
- 239000001102 lavandula vera Substances 0.000 claims abstract description 11
- 235000018219 lavender Nutrition 0.000 claims abstract description 11
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 9
- 229930091371 Fructose Natural products 0.000 claims abstract description 9
- 239000005715 Fructose Substances 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000008159 sesame oil Substances 0.000 claims abstract description 9
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 8
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 206010014561 Emphysema Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- AJBZENLMTKDAEK-UHFFFAOYSA-N 3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-4,9-diol Chemical compound CC12CCC(O)C(C)(C)C1CCC(C1(C)CC3O)(C)C2CCC1C1C3(C)CCC1C(=C)C AJBZENLMTKDAEK-UHFFFAOYSA-N 0.000 abstract 3
- 235000003880 Calendula Nutrition 0.000 abstract 3
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 3
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000005961 cardioprotection Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
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 invention provides a method for processing a piece of sweet potato cake. The method comprises the following steps: (1) weighing the following raw materials: sweet potatoes, glutinous rice flour, corn flour, stevia rebaudiana, arabian jasmine flower, lavender, calendula, rose, fructose, pollen pini and sesame oil; (2) decocting the stevia rebaudiana, arabian jasmine flower, lavender, calendula and rose; (3) heating and melting the fructose; (4) cooking the sweet potatoes, pressing the sweet potatoes into paste; (5) mixing the glutinous rice flour with the corn flour, and adding mixed liquid, the sweet potato paste and the sesame oil into the mixture; and (6) packaging in vacuum to obtain a finished product. The method is simple in steps, the finished product is crispy, delicious and savored, sweet potatoes are rich in multiple nutritional substances and have effects of resisting cancers, protecting heart, preventing emphysema and diabetes mellitus, reducing weight and the like, furthermore, stevia rebaudiana, arabian jasmine flower, lavender, calendula, rose and other raw materials are added in the formula, so that the sweet potato cake has health-care effects of freshing, restoring consciousness, eliminating fatigue and the like.
Description
Technical field
The present invention relates to a kind of processing method of sweet potato cake, belong to food processing field.
Background technology
In the historical floods of China, various cake emerges in an endless stream, and becomes people's travelling at home, treats the indispensable food that people receives lodgers.Existing cake product is of a great variety, and composition is different, and taste is different, brings cuisines and enjoys.Along with improving constantly of people's living standard, the continuous enhancing of health care consciousness, the various cake with certain health-care effect also arises at the historic moment.
Ipomoea batatas original name sweet potato, have another name called red taro, sweet potato, sweet potato, pachyrhizus (north), sweet potato etc., Ipomoea batatas is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, has the reputation of " life prolonging food ".Sugar content reaches 15%-20%.There is the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing.Ming Dynasty's Li Shizhen (1518-1593 A.D.) Compendium of Material Medica note has " sweet potato qi-restoratives, spleen benefiting and stimulating the appetite, strong kidney yin ", and says the longevity of marine people's food.The traditional Chinese medical science is good medicine depending on Ipomoea batatas.
Current Ipomoea batatas food variety is abundant not enough, and function has to be developed, and the food variety that some can be coordinated to have health care adds cake and makes, and is satisfied with the needs of health of people life.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of processing method of sweet potato cake.
The present invention is achieved by the following technical solutions:
A processing method for sweet potato cake, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: Ipomoea batatas 40-60 part, glutinous rice flour 35-50 part, corn flour 20-30 part, STEVIA REBAUDIANA 3-5 part, Jasmine 2-3 part, lavender 3-5 part, pot marigold 3-5 part, rose 2-3 part, fructose 5-7 part, pollen pini 3-5 part, sesame oil 3-6 part;
(2) STEVIA REBAUDIANA, Jasmine, lavender, pot marigold, rose are put into suitable quantity of water, heating decocts, and filters to get filtrate;
(3) fructose is put into filtrate heating and dissolve to obtain mixed liquor;
(4) sweet potato mash is pressed into after Ipomoea batatas being cooked peeling;
(5) mixed with corn flour by glutinous rice flour, then add wherein by mixed liquor, sweet potato mash and sesame oil, after being fully uniformly mixed, load in the mould of required form, high temperature cooks;
(6) the cake pollen pini cooked is rolled face, cool final vacuum packaging completely and get product.
Beneficial effect of the present invention:
The inventive method step is simple; its finished product is crisp fragrant good to eat; make people's aftertaste; Ipomoea batatas is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials; there is the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing; meanwhile, owing to adding the raw material such as STEVIA REBAUDIANA, Jasmine, lavender, pot marigold, rose in formula, product of the present invention is had produce refreshing effect to the mind, the health-care effect such as dispelling fatigue.
Detailed description of the invention
Embodiment 1:
A processing method for sweet potato cake, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: 40 parts, Ipomoea batatas, glutinous rice flour 35 parts, corn flour 20 parts, STEVIA REBAUDIANA 3 parts, Jasmine 2 parts, lavender 3 parts, pot marigold 3 parts, rose 2 parts, 5 parts, fructose, pollen pini 3 parts, 3 parts, sesame oil;
(2) STEVIA REBAUDIANA, Jasmine, lavender, pot marigold, rose are put into suitable quantity of water, heating decocts, and filters to get filtrate;
(3) fructose is put into filtrate heating and dissolve to obtain mixed liquor;
(4) sweet potato mash is pressed into after Ipomoea batatas being cooked peeling;
(5) mixed with corn flour by glutinous rice flour, then add wherein by mixed liquor, sweet potato mash and sesame oil, after being fully uniformly mixed, load in the mould of required form, high temperature cooks;
(6) the cake pollen pini cooked is rolled face, cool final vacuum packaging completely and get product.
Embodiment 2:
A processing method for sweet potato cake, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: 60 parts, Ipomoea batatas, glutinous rice flour 50 parts, corn flour 30 parts, STEVIA REBAUDIANA 5 parts, Jasmine 3 parts, lavender 5 parts, pot marigold 5 parts, rose 3 parts, 7 parts, fructose, pollen pini 5 parts, 6 parts, sesame oil;
Other step is with embodiment 1.
Claims (1)
1. the processing method of a sweet potato cake, it is characterized in that, comprise the following steps: (1) takes the raw material of following weight portion: Ipomoea batatas 40-60 part, glutinous rice flour 35-50 part, corn flour 20-30 part, STEVIA REBAUDIANA 3-5 part, Jasmine 2-3 part, lavender 3-5 part, pot marigold 3-5 part, rose 2-3 part, fructose 5-7 part, pollen pini 3-5 part, sesame oil 3-6 part; (2) STEVIA REBAUDIANA, Jasmine, lavender, pot marigold, rose are put into suitable quantity of water, heating decocts, and filters to get filtrate; (3) fructose is put into filtrate heating and dissolve to obtain mixed liquor; (4) sweet potato mash is pressed into after Ipomoea batatas being cooked peeling; (5) mixed with corn flour by glutinous rice flour, then add wherein by mixed liquor, sweet potato mash and sesame oil, after being fully uniformly mixed, load in the mould of required form, high temperature cooks; (6) the cake pollen pini cooked is rolled face, cool final vacuum packaging completely and get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482507.XA CN105124380A (en) | 2015-08-05 | 2015-08-05 | Method for processing sweet potato cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510482507.XA CN105124380A (en) | 2015-08-05 | 2015-08-05 | Method for processing sweet potato cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124380A true CN105124380A (en) | 2015-12-09 |
Family
ID=54710260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510482507.XA Pending CN105124380A (en) | 2015-08-05 | 2015-08-05 | Method for processing sweet potato cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124380A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173980A (en) * | 2016-08-19 | 2016-12-07 | 方龙兴 | A kind of Citrullus vulgaris cake and processing method thereof |
| CN106261676A (en) * | 2016-08-13 | 2017-01-04 | 江玉伟 | A kind of sweet potato cake and processing method thereof |
| CN106307071A (en) * | 2016-08-19 | 2017-01-11 | 方龙兴 | Fructus-mume cake and processing method thereof |
| CN106605834A (en) * | 2016-12-06 | 2017-05-03 | 梁家熙 | Health-preservation health-care pastries and preparation method thereof |
| CN108719774A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of coarse cereal cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152000A (en) * | 2006-09-27 | 2008-04-02 | 黎福根 | Sweet potato pastry containing selenium and method for making the same |
| CN102461819A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Preparation method of sweet potato cake |
| KR101252154B1 (en) * | 2011-02-25 | 2013-04-08 | 홍천군 | Manufacturing method of convenience rice gruel using skim pine-nut sullage |
-
2015
- 2015-08-05 CN CN201510482507.XA patent/CN105124380A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152000A (en) * | 2006-09-27 | 2008-04-02 | 黎福根 | Sweet potato pastry containing selenium and method for making the same |
| CN102461819A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Preparation method of sweet potato cake |
| KR101252154B1 (en) * | 2011-02-25 | 2013-04-08 | 홍천군 | Manufacturing method of convenience rice gruel using skim pine-nut sullage |
Non-Patent Citations (1)
| Title |
|---|
| 吴杰，等: "《家庭粗粮细做任你选》", 30 June 2011, 金盾出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261676A (en) * | 2016-08-13 | 2017-01-04 | 江玉伟 | A kind of sweet potato cake and processing method thereof |
| CN106173980A (en) * | 2016-08-19 | 2016-12-07 | 方龙兴 | A kind of Citrullus vulgaris cake and processing method thereof |
| CN106307071A (en) * | 2016-08-19 | 2017-01-11 | 方龙兴 | Fructus-mume cake and processing method thereof |
| CN106605834A (en) * | 2016-12-06 | 2017-05-03 | 梁家熙 | Health-preservation health-care pastries and preparation method thereof |
| CN108719774A (en) * | 2018-06-07 | 2018-11-02 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of coarse cereal cake |
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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: 20151209 |