CN106173977A - A kind of Caulis Sacchari sinensis cake and processing method thereof - Google Patents
A kind of Caulis Sacchari sinensis cake and processing method thereof Download PDFInfo
- Publication number
- CN106173977A CN106173977A CN201610668974.6A CN201610668974A CN106173977A CN 106173977 A CN106173977 A CN 106173977A CN 201610668974 A CN201610668974 A CN 201610668974A CN 106173977 A CN106173977 A CN 106173977A
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- CN
- China
- Prior art keywords
- parts
- sacchari sinensis
- caulis sacchari
- rice flour
- cake
- 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.)
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Links
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 239000013078 crystal Substances 0.000 claims abstract description 12
- 241000628997 Flos Species 0.000 claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 235000007215 black sesame Nutrition 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241000208340 Araliaceae Species 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 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 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 4
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 18
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000000446 fuel Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002787 reinforcement 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 present invention provides a kind of Caulis Sacchari sinensis cake, the raw material including following: Caulis Sacchari sinensis, glutinous rice flour, crystal rice flour, Radix Panacis Quinquefolii, Flos Rosae Rugosae, Herba mesonae chinensis, Folium Ginseng, Resina garciniae peel, pure water, sweeting agent, snow frog oil, black sesame powder；Its processing method comprises the following steps: it is stand-by that (1) prepares Caulis Sacchari sinensis juice；(2), nutritional solution is prepared；(3) mixed liquor is prepared；(4) glutinous rice flour is mixed with crystal rice flour, then Caulis Sacchari sinensis juice, mixed liquor and snow frog oil are added thereto, enter mould after stirring mixing and cook；(5) the cake black sesame powder cooked rolling face, vacuum sterilization packaging gets product.The present invention is using Caulis Sacchari sinensis juice as cake raw material, and adds the fuel compositions such as Radix Panacis Quinquefolii, crystal rice flour, Flos Rosae Rugosae, and it is crisp fragrant good to eat, making people's aftertaste, have the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, its technique is simple, small investment, instant effect, it is easy to accomplish standardized production.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Caulis Sacchari sinensis cake and processing method thereof.
Background technology
In daily life, various cakes emerge in an endless stream, and become people's travelling at home, treat that people receives lodgers
Indispensable food.Modern is due to life style, the change of dietary habit, and the aggravation of environmental pollution, and function occurs in human body
Degenerate, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state "
, easily there are the situations such as fatigue, appetite is bad in state, along with the continuous reinforcement of people's health care consciousness, has the cake of health-care effect
Point product will gradually receive an acclaim.The production technology of current cake is improved so that it is mouthfeel more horn of plenty, at supplementary human body
While desired nutritional material, also there is the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, will have preferable society
Can benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of Caulis Sacchari sinensis cake and processing method, its unique flavor, there is increase appetite, rush
Enter the health-care effecies such as digestion, nourishing the stomach body-building.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Caulis Sacchari sinensis cake, it is characterised in that include the raw material of following weight portion:
Caulis Sacchari sinensis 15～25 parts, glutinous rice flour 25～50 parts, crystal rice flour 40～70 parts, Radix Panacis Quinquefolii 3～5 parts, Flos Rosae Rugosae 2～3
Part, Herba mesonae chinensis 1～3 parts, Folium Ginseng 2～3 parts, Resina garciniae peel 2～3 parts, pure water be appropriate, sweeting agent 5～8 parts, snow frog oil 2～5
Part, black sesame powder 3～5 parts；
Its processing method comprises the following steps:
(1) by fresh cane extracting juice, Caulis Sacchari sinensis juice is obtained stand-by；
(2), Radix Panacis Quinquefolii, Flos Rosae Rugosae, Herba mesonae chinensis, Folium Ginseng and Resina garciniae peel are respectively washed after mix, add 6～10 times pure
Water, soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, filter to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with crystal rice flour, then Caulis Sacchari sinensis juice, mixed liquor and snow frog oil are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake black sesame powder cooked rolling face, vacuum sterilization packaging gets product.
Described sweeting agent includes one or more the group in sucrose, high fructose syrup, fructose, stevioside and Mel
Close.
The beneficial effects of the present invention is:
The present invention is using Caulis Sacchari sinensis juice as cake raw material, and adds the fuel compositions such as Radix Panacis Quinquefolii, crystal rice flour, Flos Rosae Rugosae,
It is crisp fragrant good to eat, makes people's aftertaste, rich in nutritive value, has the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, symbol
Close modern food healthy, nutrition and produce theory；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to
Realize standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
Embodiment 1:
A kind of Caulis Sacchari sinensis cake, including the raw material of following weight portion:
Caulis Sacchari sinensis 15 parts, glutinous rice flour 25 parts, 40 parts of crystal rice flour, Radix Panacis Quinquefolii 3 parts, Flos Rosae Rugosae 2 parts, Herba mesonae chinensis 1 part, Folium Ginseng 2
Part, 2 parts of Resina garciniae peel, pure water are appropriate, sweeting agent 5 parts, snow frog oil 2 parts, black sesame powder 3 parts；
Its processing method comprises the following steps:
(1) by fresh cane extracting juice, Caulis Sacchari sinensis juice is obtained stand-by；
(2), Radix Panacis Quinquefolii, Flos Rosae Rugosae, Herba mesonae chinensis, Folium Ginseng and Resina garciniae peel are respectively washed after mix, add 6 times of pure water,
Soak at room temperature 5 hours, then keeps temperature 60～70 DEG C of heating to decoct 3 hours, filters to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with crystal rice flour, then Caulis Sacchari sinensis juice, mixed liquor and snow frog oil are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake black sesame powder cooked rolling face, vacuum sterilization packaging gets product.
Embodiment 2:
A kind of Caulis Sacchari sinensis cake, including the raw material of following weight portion:
Caulis Sacchari sinensis 25 parts, glutinous rice flour 50 parts, 70 parts of crystal rice flour, Radix Panacis Quinquefolii 5 parts, Flos Rosae Rugosae 3 parts, Herba mesonae chinensis 3 parts, Folium Ginseng 3
Part, 3 parts of Resina garciniae peel, pure water are appropriate, sweeting agent 8 parts, snow frog oil 5 parts, black sesame powder 5 parts；
Its processing method comprises the following steps:
(1) by fresh cane extracting juice, Caulis Sacchari sinensis juice is obtained stand-by；
(2), Radix Panacis Quinquefolii, Flos Rosae Rugosae, Herba mesonae chinensis, Folium Ginseng and Resina garciniae peel are respectively washed after mix, add 10 times of pure water,
Soak at room temperature 10 hours, then keeps temperature 60～70 DEG C of heating to decoct 2 hours, filters to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with crystal rice flour, then Caulis Sacchari sinensis juice, mixed liquor and snow frog oil are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake black sesame powder cooked rolling face, vacuum sterilization packaging gets product.
In above example, described sweeting agent include the one in sucrose, high fructose syrup, fructose, stevioside and Mel or
Two or more combinations.
Claims (2)
1. a Caulis Sacchari sinensis cake, it is characterised in that include the raw material of following weight portion:
Caulis Sacchari sinensis 15～25 parts, glutinous rice flour 25～50 parts, crystal rice flour 40～70 parts, Radix Panacis Quinquefolii 3～5 parts, Flos Rosae Rugosae 2～3 parts, celestial being
Grass 1～3 part, Folium Ginseng 2～3 parts, Resina garciniae peel 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, snow frog oil 2～5 parts, sesame
Fiber crops powder 3～5 parts；
Its processing method comprises the following steps:
(1) by fresh cane extracting juice, Caulis Sacchari sinensis juice is obtained stand-by；
(2), Radix Panacis Quinquefolii, Flos Rosae Rugosae, Herba mesonae chinensis, Folium Ginseng and Resina garciniae peel are respectively washed after mix, add 6～10 times of pure water,
Soak at room temperature 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, filter to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with crystal rice flour, then Caulis Sacchari sinensis juice, mixed liquor and snow frog oil are added thereto, be sufficiently stirred for mixing
After conjunction, loading in the mould of required form, high temperature cooks；
(5) the cake black sesame powder cooked rolling face, vacuum sterilization packaging gets product.
A kind of Caulis Sacchari sinensis cake the most according to claim 1, it is characterised in that described sweeting agent include sucrose, high fructose syrup,
One or more combination in fructose, stevioside and Mel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668974.6A CN106173977A (en) | 2016-08-13 | 2016-08-13 | A kind of Caulis Sacchari sinensis cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668974.6A CN106173977A (en) | 2016-08-13 | 2016-08-13 | A kind of Caulis Sacchari sinensis cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173977A true CN106173977A (en) | 2016-12-07 |
Family
ID=57521499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610668974.6A Withdrawn CN106173977A (en) | 2016-08-13 | 2016-08-13 | A kind of Caulis Sacchari sinensis cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173977A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
| CN105146284A (en) * | 2015-08-06 | 2015-12-16 | 江新祥 | Processing method of pearl barley cakes |
-
2016
- 2016-08-13 CN CN201610668974.6A patent/CN106173977A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
| CN105146284A (en) * | 2015-08-06 | 2015-12-16 | 江新祥 | Processing method of pearl barley cakes |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161207 |