CN106173145A - 一种补益脾胃的养生红豆糕 - Google Patents
一种补益脾胃的养生红豆糕 Download PDFInfo
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- CN106173145A CN106173145A CN201610523520.XA CN201610523520A CN106173145A CN 106173145 A CN106173145 A CN 106173145A CN 201610523520 A CN201610523520 A CN 201610523520A CN 106173145 A CN106173145 A CN 106173145A
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- parts
- semen
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- red bean
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- 210000002784 stomach Anatomy 0.000 title claims abstract description 30
- 210000000952 spleen Anatomy 0.000 title claims abstract description 22
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 21
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 11
- 240000008669 Hedera helix Species 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims 1
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000002934 diuretic Substances 0.000 abstract description 2
- 230000001882 diuretic effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 208000011580 syndromic disease Diseases 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000047855 Acalypha wilkesiana Species 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆50‑80份、荞麦10‑20份、白扁豆5‑10份、蚕豆5‑10份、山药5‑15份、香芋5‑15份、莲藕5‑15份、杏仁3‑5份、香蕉4‑8份、火龙果4‑8份、白糖40‑50份。本发明的红豆糕是在传统制备红豆糕的工艺上进行改善，特别添加了多种可滋补脾胃、健胃消食、利水暖胃的原料，来达到补益脾胃的效果，尤其适合胃虚、胃寒，脾胃虚弱者食用。
Description
技术领域
本发明属于食品技术领域，具体涉及一种补益脾胃的养生红豆糕。
背景技术
随着生活水平的不断提高，人们已经不仅仅满足于吃得饱，而是更希望食品具有良好的口感，丰富的营养，并具有一定的保健功效。红豆糕作为一种传统食品深受人们喜爱，但是现有的红豆饼成份单一、口感较硬、而且营养也不够全面。
发明内容
针对上述，本发明的目的是提供一种补益脾胃的养生红豆糕。
本发明采取的技术方案是：
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆50-80份、荞麦10-20份、白扁豆5-10份、蚕豆5-10份、山药5-15份、香芋5-15份、莲藕5-15份、杏仁3-5份、香蕉4-8份、火龙果4-8份、白糖40-50份。
进一步地，所述的补益脾胃的养生红豆糕，由以下重量份原料制成：红豆60-70份、荞麦13-17份、白扁豆7-8份、蚕豆7-8份、山药8-12份、香芋8-12份、莲藕8-12份、杏仁3.5-4.5份、香蕉5-7份、火龙果5-7份、白糖43-47份。
更进一步地，所述的补益脾胃的养生红豆糕，由以下重量份原料制成：红豆65份、荞麦15份、白扁豆7.5份、蚕豆7.5份、山药10份、香芋10份、莲藕10份、杏仁4份、香蕉6份、火龙果6份、白糖45份。
本发明的优点是：本发明的红豆糕是在传统制备红豆糕的工艺上进行改善，特别添加了多种可滋补脾胃、健胃消食、利水暖胃的原料，来达到补益脾胃的效果，尤其适合胃虚、胃寒，脾胃虚弱者食用。
具体实施方式
下面对本发明的实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆50份、荞麦10份、白扁豆5份、蚕豆5份、山药5份、香芋5份、莲藕5份、杏仁3份、香蕉4份、火龙果4份、白糖40份。
实施例2
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆60份、荞麦13份、白扁豆7份、蚕豆7份、山药8份、香芋8份、莲藕8份、杏仁3.5份、香蕉5份、火龙果5份、白糖43份。
实施例3
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆65份、荞麦15份、白扁豆7.5份、蚕豆7.5份、山药10份、香芋10份、莲藕10份、杏仁4份、香蕉6份、火龙果6份、白糖45份。
实施例4
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆70份、荞麦17份、白扁豆8份、蚕豆8份、山药12份、香芋12份、莲藕12份、杏仁4.5份、香蕉7份、火龙果7份、白糖47份。
实施例5
一种补益脾胃的养生红豆糕，由以下重量份原料制成：红豆80份、荞麦20份、白扁豆10份、蚕豆10份、山药15份、香芋15份、莲藕15份、杏仁5份、香蕉8份、火龙果8份、白糖50份。
Claims (3)
1.一种补益脾胃的养生红豆糕，其特征在于由以下重量份原料制成：红豆50-80份、荞麦10-20份、白扁豆5-10份、蚕豆5-10份、山药5-15份、香芋5-15份、莲藕5-15份、杏仁3-5份、香蕉4-8份、火龙果4-8份、白糖40-50份。
2.根据权利要求1所述的补益脾胃的养生红豆糕，其特征在于由以下重量份原料制成：红豆60-70份、荞麦13-17份、白扁豆7-8份、蚕豆7-8份、山药8-12份、香芋8-12份、莲藕8-12份、杏仁3.5-4.5份、香蕉5-7份、火龙果5-7份、白糖43-47份。
3.根据权利要求2所述的补益脾胃的养生红豆糕，其特征在于由以下重量份原料制成：红豆65份、荞麦15份、白扁豆7.5份、蚕豆7.5份、山药10份、香芋10份、莲藕10份、杏仁4份、香蕉6份、火龙果6份、白糖45份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610523520.XA CN106173145A (zh) | 2016-06-30 | 2016-06-30 | 一种补益脾胃的养生红豆糕 |
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| CN201610523520.XA CN106173145A (zh) | 2016-06-30 | 2016-06-30 | 一种补益脾胃的养生红豆糕 |
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| CN106173145A true CN106173145A (zh) | 2016-12-07 |
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| CN201610523520.XA Pending CN106173145A (zh) | 2016-06-30 | 2016-06-30 | 一种补益脾胃的养生红豆糕 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785519A (zh) * | 2010-02-09 | 2010-07-28 | 北票市海丰食品有限公司 | 红豆糕及其制作方法 |
| CN103535631A (zh) * | 2013-09-16 | 2014-01-29 | 曹石 | 一种蚕豆糕及其加工方法 |
| CN103598532A (zh) * | 2013-10-16 | 2014-02-26 | 鲁奎 | 一种椰香红豆糕 |
| CN104336145A (zh) * | 2013-08-06 | 2015-02-11 | 洪艳平 | 一种滋补红豆饼 |
| CN104757543A (zh) * | 2015-04-07 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | 一种补益脾胃的养生糍粑 |
| CN105011007A (zh) * | 2015-08-05 | 2015-11-04 | 江新祥 | 一种红豆糕的加工方法 |
-
2016
- 2016-06-30 CN CN201610523520.XA patent/CN106173145A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785519A (zh) * | 2010-02-09 | 2010-07-28 | 北票市海丰食品有限公司 | 红豆糕及其制作方法 |
| CN104336145A (zh) * | 2013-08-06 | 2015-02-11 | 洪艳平 | 一种滋补红豆饼 |
| CN103535631A (zh) * | 2013-09-16 | 2014-01-29 | 曹石 | 一种蚕豆糕及其加工方法 |
| CN103598532A (zh) * | 2013-10-16 | 2014-02-26 | 鲁奎 | 一种椰香红豆糕 |
| CN104757543A (zh) * | 2015-04-07 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | 一种补益脾胃的养生糍粑 |
| CN105011007A (zh) * | 2015-08-05 | 2015-11-04 | 江新祥 | 一种红豆糕的加工方法 |
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Application publication date: 20161207 |
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