CN105360755A - Green bean cake and making method thereof - Google Patents

Abstract

The invention relates to a green bean cake and a making method thereof. The technical problem that an existing green bean cake is high in sugar and fat content is solved. The green bean cake is prepared from, by weight, 300-400 parts of green bean flour, 100-200 parts of chestnut flour, 100-200 parts of glutinous rice flour, 60-90 parts of olive oil, 50-100 parts of lotus seed flour, 100-200 parts of purple sweet potato flour, 30-50 parts of dark plum juice, 50-80 parts of hawthorn flour, 20-50 parts of sugar substitutes and a proper amount of water. The dark plum juice and hawthorn fruits are added in the green bean cake so that the green bean cake can have the function of reducing pressure and fat and can have certain sweetness, and the using amount of sugar is reduced; the raw materials have the fat reducing function.

Description

A kind of mung bean cake and preparation method thereof

Technical field

The invention belongs to the mung bean cake of field of food.

Background technology

Summer is the season of eating mung bean cake.Mung bean is sweet in flavor and cold in property, nontoxic, has clearing heat and detoxicating, drive away summer heat quench the thirst, effect of inducing diuresis for removing edema, removing nebula, skin-care and beautifying.

Tradition mung bean cake uses more white granulated sugar, olive wet goods, and belong to high glucose and high fat food, the patients such as high fat of blood, coronary heart disease, artery sclerosis, diabetes should not eat more.

Summary of the invention

The present invention, in order to solve the technical problem of current mung bean cake high glucose and high fat, provides a kind of mung bean cake of low-sugar low-fat.

Technical solution of the present invention is:

A kind of mung bean cake, is characterized in that: comprise the following composition according to listed as parts by weight: mung bean flour 300-400 part, rice-chestnut powder 100-200 part, glutinous rice flour 100-200 part, olive oil 60-90 part, lotus nut starch 50-100 part, purple sweet potato powder 100-200 part, plum juice 30-50 part, hawthorn powder 50-80 part, for sugared 20-50 part and water appropriate.

Above-mentioned mung bean cake also comprise following any one or multiple: sesame 20-30 part, walnut 10-20 part, peanut 20-30 part.

Preferably, mung bean flour 400 parts, rice-chestnut powder 120 parts, glutinous rice flour 120 parts, 60 parts, olive oil, lotus nut starch 50 parts, purple sweet potato powder 150 parts, plum juice 30 parts, hawthorn powder 50 parts, generation sugar 50 parts and water appropriate.

Preferably, mung bean flour 300 parts, rice-chestnut powder 200 parts, glutinous rice flour 120 parts, 80 parts, olive oil, lotus nut starch 80 parts, purple sweet potato powder 180 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

Preferably, mung bean flour 350 parts, rice-chestnut powder 150 parts, glutinous rice flour 200 parts, 90 parts, olive oil, lotus nut starch 100 parts, purple sweet potato powder 200 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

A preparation method for mung bean cake, comprises the following steps:

1) abrasive dust: by mung bean, Chinese chestnut, glutinous rice, lotus seeds, purple potato, hawthorn abrasive dust to 30-800 order;

2) to live powder: by step 1) powder of milled and olive oil, generation sugar, water stirs;

3) base;

4) loin chop: the cake base made puts into food steamer Steam by water bath 10 ~ 15 minutes, treats that pine is sent out and tack-free taking-up in cake edge.

Advantage of the present invention is:

(1) add plum juice and hawthorn in mung bean cake, there is effect of hypertension and hyperlipemia, and there is certain sugariness, therefore can be reduced the consumption of sugar.

(2) olive oil is selected, containing Multiple components such as liposoluble vitamin and polyphenoils such as unrighted acid, abundant vitamin A. D. E, olive oil skin care F, K and the carrotene all higher than any vegetable oil in olive oil, and not containing cholesterol, thus human consumption's absorptivity is high.It has the function reducing hydrochloric acid in gastric juice, stop generation gastritis and duodenal ulcer etc. sick; And can choleresis be stimulated, intensify the vigor of pancreatin, make oils degradation, absorbed by intestinal mucosa, to reduce the generation of cholecystitis and gall stone.Also have ease constipation function, long-term edible can effective relief of constipation.

(3) unrighted acid contained by Chinese chestnut and various vitamin, have effect of anti-hypertension, coronary heart disease.

(4) purple potato is rich in anthocyanidin, has antioxidation.

Detailed description of the invention

Embodiment one

Formula: mung bean flour 400 parts, rice-chestnut powder 120 parts, glutinous rice flour 120 parts, 60 parts, olive oil, lotus nut starch 50 parts, purple sweet potato powder 150 parts, plum juice 30 parts, hawthorn powder 50 parts, sugared 50 parts of generation, sesame 20 parts, walnut 20 parts, and water is appropriate.

A preparation method for mung bean cake, comprises the following steps:

1) abrasive dust: by mung bean, Chinese chestnut, glutinous rice, lotus seeds, purple potato, hawthorn abrasive dust to 100 order;

2) to live powder: by step 1) powder of milled and olive oil, generation sugar, water stirs;

3) base;

4) loin chop: the cake base made puts into food steamer Steam by water bath 15 minutes, treats that pine is sent out and tack-free taking-up in cake edge.

Embodiment two

Preferably, mung bean flour 300 parts, rice-chestnut powder 200 parts, glutinous rice flour 120 parts, 80 parts, olive oil, lotus nut starch 80 parts, purple sweet potato powder 180 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

The preparation method of mung bean cake, comprises the following steps:

1) abrasive dust: by mung bean, Chinese chestnut, glutinous rice, lotus seeds, purple potato, hawthorn abrasive dust to 800 order;

2) to live powder: by step 1) powder of milled and olive oil, generation sugar, water stirs;

3) base;

4) loin chop: the cake base made puts into food steamer Steam by water bath 05 minute, treats that pine is sent out and tack-free taking-up in cake edge.

Embodiment three

Mung bean flour 350 parts, rice-chestnut powder 150 parts, glutinous rice flour 200 parts, 90 parts, olive oil, lotus nut starch 100 parts, purple sweet potato powder 200 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

The preparation method of mung bean cake is with embodiment one.

Claims (6)

1. a mung bean cake, is characterized in that: comprise the following composition according to listed as parts by weight: mung bean flour 300-400 part, rice-chestnut powder 100-200 part, glutinous rice flour 100-200 part, olive oil 60-90 part, lotus nut starch 50-100 part, purple sweet potato powder 100-200 part, plum juice 30-50 part, hawthorn powder 50-80 part, for sugared 20-50 part and water appropriate.

2. mung bean cake according to claim 1, is characterized in that: described mung bean cake also comprise following any one or multiple: sesame 20-30 part, walnut 10-20 part, peanut 20-30 part.

3. mung bean cake according to claim 1 and 2, is characterized in that: mung bean flour 400 parts, rice-chestnut powder 120 parts, glutinous rice flour 120 parts, 60 parts, olive oil, lotus nut starch 50 parts, purple sweet potato powder 150 parts, plum juice 30 parts, hawthorn powder 50 parts, generation sugar 50 parts and water appropriate.

4. mung bean cake according to claim 1 and 2, is characterized in that: mung bean flour 300 parts, rice-chestnut powder 200 parts, glutinous rice flour 120 parts, 80 parts, olive oil, lotus nut starch 80 parts, purple sweet potato powder 180 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

5. mung bean cake according to claim 1 and 2, is characterized in that: mung bean flour 350 parts, rice-chestnut powder 150 parts, glutinous rice flour 200 parts, 90 parts, olive oil, lotus nut starch 100 parts, purple sweet potato powder 200 parts, plum juice 50 parts, hawthorn powder 80 parts, generation sugar 20 parts and water appropriate.

6. a preparation method for mung bean cake, is characterized in that: comprise the following steps:

1) abrasive dust: by mung bean, Chinese chestnut, glutinous rice, lotus seeds, purple potato, hawthorn abrasive dust to 30-800 order;

2) to live powder: by step 1) powder of milled and olive oil, generation sugar, water stirs;

3) base;

4) loin chop: the cake base made puts into food steamer Steam by water bath 10 ~ 15 minutes, treats that pine is sent out and tack-free taking-up in cake edge.