CN105685879A - Bean paste cake suitable for being eaten in summer and production method thereof - Google Patents
Bean paste cake suitable for being eaten in summer and production method thereof Download PDFInfo
- Publication number
- CN105685879A CN105685879A CN201610093655.7A CN201610093655A CN105685879A CN 105685879 A CN105685879 A CN 105685879A CN 201610093655 A CN201610093655 A CN 201610093655A CN 105685879 A CN105685879 A CN 105685879A
- Authority
- CN
- China
- Prior art keywords
- parts
- summer
- tremella
- clean
- glutinous rice
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 241001506047 Tremella Species 0.000 claims abstract description 27
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 16
- 241000628997 Flos Species 0.000 claims abstract description 14
- 244000066764 Ailanthus triphysa Species 0.000 claims abstract description 13
- 240000001085 Trapa natans Species 0.000 claims abstract description 13
- 235000015110 jellies Nutrition 0.000 claims abstract description 13
- 239000008274 jelly Substances 0.000 claims abstract description 13
- 235000009165 saligot Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 12
- 235000021551 crystal sugar Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 235000013619 trace mineral Nutrition 0.000 abstract description 6
- 239000011573 trace mineral Substances 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 102000015781 Dietary Proteins Human genes 0.000 abstract description 4
- 108010010256 Dietary Proteins Proteins 0.000 abstract description 4
- 235000012041 food component Nutrition 0.000 abstract description 4
- 235000011274 Benincasa cerifera Nutrition 0.000 abstract 1
- 244000036905 Benincasa cerifera Species 0.000 abstract 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 abstract 1
- 240000008867 Capsella bursa-pastoris Species 0.000 abstract 1
- 229920002752 Konjac Polymers 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 244000085595 Zizania latifolia Species 0.000 abstract 1
- 235000004259 Zizania latifolia Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 16
- 230000000694 effects Effects 0.000 description 8
- 210000000952 spleen Anatomy 0.000 description 6
- 239000012467 final product Substances 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses bean paste cake suitable for being eaten in summer and a production method thereof. The bean paste cake comprises, by weight, 10-12 parts of coconut juice, 8-10 parts of water chestnut, 6-8 parts of tremella, 5-8 parts of white gourd, 3-5 parts of shepherd's purse, 2-3 parts of zizania latifolia, 8-10 parts of white bean jelly, 5-6 parts of flos sophorae, 3-5 parts of konjak flour and 2-3 parts of rock sugar. The bean paste cake is green and bright, sweet and refreshing, capable of clearing internal heat and promoting appetite, rich in various nutritional components such as protein, dietary fibers and trace elements, capable of well satisfying the nutritional requirements of different people, capable of being used as the staple food in summer and promising in market prospect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of cake made of glutinous rice served cold in summer being suitable to and eating summer and preparation method thereof。
Background technology
Cake made of glutinous rice served cold in summer is a Han nationality characteristic snack, its delicious fragrant and sweet soft glutinous, food clearly good to eat, summer food utensil have the effects such as inducing diuresis to remove edema, clearing heat and expelling damp, invigorating the spleen to arrest diarrhea, be the non-defective unit of expelling summer-heat。But there is the shortcomings such as raw material is single, nutrition is abundant not in cake made of glutinous rice served cold in summer product in the market, it is impossible to meets the demand that consumer is comprehensive to food nutrition, have better health care。
Summary of the invention
It is an object of the invention to provide a kind of cake made of glutinous rice served cold in summer being suitable to and eating summer and preparation method thereof, gained cake made of glutinous rice served cold in summer viridescent is bright, fresh and sweet tasty and refreshing, can heat clearing away and internal heat reducing, appetite stimulator, and the multiple nutritional components such as rich in proteins, dietary fiber and trace element, it is well positioned to meet the nutritional need of different crowd, can as staple food in summer。
For achieving the above object, the present invention adopts the following technical scheme that
A kind of being suitable to edible cake made of glutinous rice served cold in summer in summer, it is raw materials used includes by weight: coconut juice 10-12 part, Pedicellus et Pericarpium Trapae 8-10 part, Tremella 6-8 part, Fructus Benincasae 5-8 part, Herba Capsellae 3-5 part, Caulis Zizaniae caduciflorae 2-3 part, white bean jelly 8-10 part, Flos Sophorae 5-6 part, Rhizoma amorphophalli powder 3-5 part, crystal sugar 2-3 part。
The described preparation method being suitable to the cake made of glutinous rice served cold in summer that summer eats, it specifically includes following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 80-100 order silk cover filtering, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 50-60 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 20-30min at 50-60 DEG C, cross 80-100 mesh sieve, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 20-30min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly and Rhizoma amorphophalli powder, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured into cooling molding in mould, puts into after singulated in water and rinse 2-3 time, sterilizing, obtain described cake made of glutinous rice served cold in summer。
The clear Ru Shui of coconut juice, sweet as honey, be fabulous cool, thirst-quenching product, and containing the mineral such as protein, vitamin C and calcium, phosphorus, ferrum, potassium, vegetal pole horn of plenty in coconut juice；Pedicellus et Pericarpium Trapae, containing abundant starch, protein, glucose, unsaturated fatty acid and multivitamin and trace element, also has the effect such as replenishing QI to invigorate the spleen, diuresis removing toxic substances；Tremella contains protein, fat, glycogen and several amino acids, mineral, is a kind of high-grade nourishing good merchantable brand, the effect such as have spleen reinforcing appetizing, QI invigorating bowel relieving, sleeping stomach invigorating, replenishing YIN and removing heat, nourishing are moisturized；In Fructus Benincasae, potassium salts content is higher, eats summer and can alleviate the phenomenon that the internal potassium ion caused because sweating in a large number runs off, and it has the effect of heat clearing away, detumescence, dampness removing；Herba Capsellae is the treasure in wild herbs, and its taste delicate fragrance is delicious, and rich in the nutritional labeling such as crude fibre, several amino acids, has and the effect such as spleen heat clearing away, inducing diuresis to remove edema, suppressing the hyperactive liver improving eyesight；Caulis Zizaniae caduciflorae heat is low, moisture is high, can supplement human body multiple nutrients material, has an effect of healthy and strong body, and its also there is relieving restlessness of relieving summer heat, the effect such as relieving constipation of quenching the thirst；Flos Sophorae abnormal smells from the patient is fresh and sweet, rich in vitamin and several mineral materials, also has the effect such as heat-clearing and toxic substances removing, removing heat from blood lung moistening；Rhizoma amorphophalli is the food of a kind of low calorie, low-protein, high dietary-fiber, and it is rich in glucomannan and several amino acids, trace element, is a kind of natural health food and desirable food additive。
The present invention adopts coconut juice, Tremella, Fructus Benincasae, Herba Capsellae etc. to prepare cake made of glutinous rice served cold in summer for raw material, not only there is the cooperative effect of heat clearing away and internal heat reducing, invigorating spleen and reinforcing stomach, and the cake made of glutinous rice served cold in summer viridescent for preparing is bright, fresh and sweet tasty and refreshing, makes people's appetite increase, can alleviate appetite reduction in summer and the spleen injury that causes of surfeit cold drink；Meanwhile, the multiple nutritional components such as its rich in proteins, dietary fiber and trace element, it is well positioned to meet the nutritional need of different crowd, and owing to its raw material employing Pedicellus et Pericarpium Trapae, Caulis Zizaniae caduciflorae and Rhizoma amorphophalli powder, there is satiety after making it edible, as staple food in summer, can have good market prospect。
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this。
A kind of cake made of glutinous rice served cold in summer being suitable to eat summer, its preparation method specifically includes following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 80-100 order silk cover filtering, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 50-60 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 20-30min at 50-60 DEG C, cross 80-100 mesh sieve, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 20-30min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly and Rhizoma amorphophalli powder, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured in mould cooling molding, puts into after singulated in water and rinse 2-3 time, after sterilized and get final product；
Wherein, raw materials used include by weight: coconut juice 10-12 part, Pedicellus et Pericarpium Trapae 8-10 part, Tremella 6-8 part, Fructus Benincasae 5-8 part, Herba Capsellae 3-5 part, Caulis Zizaniae caduciflorae 2-3 part, white bean jelly 8-10 part, Flos Sophorae 5-6 part, Rhizoma amorphophalli powder 3-5 part, crystal sugar 2-3 part。
Embodiment 1
A kind of cake made of glutinous rice served cold in summer being suitable to eat summer, its preparation method specifically includes following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 80 order silk cover filterings, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 50 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 30min at 50 DEG C, cross 80 mesh sieves, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 20min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly, Rhizoma amorphophalli powder and crystal sugar, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured in mould cooling molding, puts into after singulated in water and rinse 2 times, after sterilized and get final product；
Wherein, raw materials used include by weight: coconut juice 10 parts, 8 parts of Pedicellus et Pericarpium Trapae, 6 parts of Tremella, 5 parts of Fructus Benincasae, 3 parts of Herba Capsellae, Caulis Zizaniae caduciflorae 2 parts, 8 parts of white bean jelly, 5 parts of Flos Sophorae, Rhizoma amorphophalli powder 3 parts, 2 parts of crystal sugar。
Embodiment 2
A kind of cake made of glutinous rice served cold in summer being suitable to eat summer, its preparation method specifically includes following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 80 order silk cover filterings, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 55 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 25min at 55 DEG C, cross 80 mesh sieves, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 25min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly, Rhizoma amorphophalli powder and crystal sugar, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured in mould cooling molding, puts into after singulated in water and rinse 2 times, after sterilized and get final product；
Wherein, raw materials used include by weight: coconut juice 11 parts, 9 parts of Pedicellus et Pericarpium Trapae, 7 parts of Tremella, 6 parts of Fructus Benincasae, 4 parts of Herba Capsellae, Caulis Zizaniae caduciflorae 2 parts, 9 parts of white bean jelly, 5 parts of Flos Sophorae, Rhizoma amorphophalli powder 4 parts, 2 parts of crystal sugar。
Embodiment 3
A kind of cake made of glutinous rice served cold in summer being suitable to eat summer, its preparation method specifically includes following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 100 order silk cover filterings, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 60 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 20min at 60 DEG C, cross 100 mesh sieves, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 30min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly, Rhizoma amorphophalli powder and crystal sugar, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured in mould cooling molding, puts into after singulated in water and rinse 3 times, after sterilized and get final product；
Wherein, raw materials used include by weight: coconut juice 12 parts, 10 parts of Pedicellus et Pericarpium Trapae, 8 parts of Tremella, 8 parts of Fructus Benincasae, 5 parts of Herba Capsellae, Caulis Zizaniae caduciflorae 3 parts, 10 parts of white bean jelly, 6 parts of Flos Sophorae, Rhizoma amorphophalli powder 5 parts, 3 parts of crystal sugar。
Gained cake made of glutinous rice served cold in summer viridescent of the present invention is bright, fresh and sweet tasty and refreshing, can heat clearing away and internal heat reducing, appetite stimulator, and the multiple nutritional components such as rich in proteins, dietary fiber and trace element, be well positioned to meet the nutritional need of different crowd, as staple food in summer, can have good market prospect。
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention。
Claims (2)
1. one kind is suitable to edible cake made of glutinous rice served cold in summer in summer, it is characterised in that: it is raw materials used includes by weight: coconut juice 10-12 part, Pedicellus et Pericarpium Trapae 8-10 part, Tremella 6-8 part, Fructus Benincasae 5-8 part, Herba Capsellae 3-5 part, Caulis Zizaniae caduciflorae 2-3 part, white bean jelly 8-10 part, Flos Sophorae 5-6 part, Rhizoma amorphophalli powder 3-5 part, crystal sugar 2-3 part。
2. the preparation method being suitable to the cake made of glutinous rice served cold in summer that summer eats according to claim 1, it is characterised in that: specifically include following steps:
1) Fructus Benincasae removed the peel, go section after flesh, Herba Capsellae clean after cutting, Caulis Zizaniae caduciflorae clean after section, jointly put in cooking machine and break into serosity, after 80-100 order silk cover filtering, filtrate adds coconut juice and mixes to obtain fruit and vegetable juice；
2) by Tremella stalk, clean, through micronizing after drying at 50-60 DEG C, obtain Tremella fine powder；
3) cut into slices after Pedicellus et Pericarpium Trapae being shelled, pulverize after drying 20-30min at 50-60 DEG C, cross 80-100 mesh sieve, obtain water caltrop starch；
4) adding Tremella fine powder and water caltrop starch, under agitation heating infusion 20-30min in step 1) gained fruit and vegetable juice, be subsequently adding white bean jelly, Rhizoma amorphophalli powder and crystal sugar, stirring is ceased fire after being completely dissolved to it, admixes Flos Sophorae when temperature is lower than 80 DEG C；
5) step 4) gained material is poured into cooling molding in mould, puts into after singulated in water and rinse 2-3 time, sterilizing, obtain described cake made of glutinous rice served cold in summer。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610093655.7A CN105685879A (en) | 2016-02-22 | 2016-02-22 | Bean paste cake suitable for being eaten in summer and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610093655.7A CN105685879A (en) | 2016-02-22 | 2016-02-22 | Bean paste cake suitable for being eaten in summer and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685879A true CN105685879A (en) | 2016-06-22 |
Family
ID=56222975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610093655.7A Pending CN105685879A (en) | 2016-02-22 | 2016-02-22 | Bean paste cake suitable for being eaten in summer and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685879A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125717A (en) * | 2017-04-13 | 2017-09-05 | 许昌学院 | A kind of sweet potato bean jelly without alum and preparation method thereof |
| CN108967888A (en) * | 2018-06-05 | 2018-12-11 | 贞丰特色原味小吃有限公司 | A kind of honeysuckle cake made of glutinous rice served cold in summer and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171809A (en) * | 2013-09-23 | 2014-12-03 | 杨达宇 | Blood-replenishing cake served cold in summer and production method thereof |
| CN104171936A (en) * | 2013-09-22 | 2014-12-03 | 李光明 | Melastoma dodecandrum cake served cold in summer and production method thereof |
-
2016
- 2016-02-22 CN CN201610093655.7A patent/CN105685879A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171936A (en) * | 2013-09-22 | 2014-12-03 | 李光明 | Melastoma dodecandrum cake served cold in summer and production method thereof |
| CN104171809A (en) * | 2013-09-23 | 2014-12-03 | 杨达宇 | Blood-replenishing cake served cold in summer and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张胜文: "《风味小吃1000样》", 30 April 2007, 吉林科学技术出版社 * |
| 正正: "消暑圣品—南瓜凉糕", 《农家参谋》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125717A (en) * | 2017-04-13 | 2017-09-05 | 许昌学院 | A kind of sweet potato bean jelly without alum and preparation method thereof |
| CN108967888A (en) * | 2018-06-05 | 2018-12-11 | 贞丰特色原味小吃有限公司 | A kind of honeysuckle cake made of glutinous rice served cold in summer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101449689B (en) | Mulberry leaf nutrient biscuit and production method thereof | |
| CN104000077A (en) | Rice dumpling and preparing method of rice dumpling | |
| CN104000105A (en) | Fresh meat castanea mollissima rice dumpling and preparation method thereof | |
| CN110122744A (en) | A kind of quinoa nutrient powder and preparation method thereof | |
| CN105433354A (en) | Nutritional moringa oleifera salad sauce | |
| CN106615119A (en) | Quinoa-containing yoghurt and making method for same | |
| CN103621906A (en) | Chufa and leonurus pseudomacranthus rice crust | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN106490107A (en) | A kind of crisp-fried squid cakes of lotus roots | |
| CN105851433A (en) | Weight-losing chocolate candy | |
| CN106212845A (en) | peanut brittle | |
| CN106212844A (en) | Sesame peanut sugar | |
| CN105011031A (en) | Perilla leaf trepang black bean cake and preparation method thereof | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN104431433A (en) | Digestion-promoting bean residue fermented chicken feed and preparation method thereof | |
| KR20130015028A (en) | Slice food using traditional fermentation food and method of the same | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| CN106342996A (en) | Rose apple cake jelly having fruit wine flavor and preparation method | |
| CN106509147A (en) | Wax apple flavored instant noodle cheese and making method thereof | |
| KR101890139B1 (en) | The healthy product containing sea cucumber | |
| CN105982239A (en) | Spleen-tonifying purple pericarp rice fish ball and making method thereof | |
| CN106418194A (en) | Walnut meat-candied jujube stuffing rice dumpling and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160622 |