CN106173981A - A kind of sweet-scented cake and preparation method thereof - Google Patents
A kind of sweet-scented cake and preparation method thereof Download PDFInfo
- Publication number
- CN106173981A CN106173981A CN201610692475.0A CN201610692475A CN106173981A CN 106173981 A CN106173981 A CN 106173981A CN 201610692475 A CN201610692475 A CN 201610692475A CN 106173981 A CN106173981 A CN 106173981A
- Authority
- CN
- China
- Prior art keywords
- parts
- sweet
- fructus
- scented cake
- scented
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 46
- 241000628997 Flos Species 0.000 claims abstract description 30
- 210000000582 semen Anatomy 0.000 claims abstract description 24
- 241000209094 Oryza Species 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 239000003814 drug Substances 0.000 claims abstract description 22
- 239000000284 extract Substances 0.000 claims abstract description 22
- 229940079593 drug Drugs 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 235000009392 Vitis Nutrition 0.000 claims abstract description 15
- 241000219095 Vitis Species 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 14
- 210000003038 endothelium Anatomy 0.000 claims description 13
- 239000010271 massa medicata fermentata Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 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 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 210000002784 stomach Anatomy 0.000 description 16
- 235000009508 confectionery Nutrition 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 12
- 201000010099 disease Diseases 0.000 description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 208000001848 dysentery Diseases 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000036528 appetite Effects 0.000 description 5
- 235000019789 appetite Nutrition 0.000 description 5
- 201000006549 dyspepsia Diseases 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 206010047700 Vomiting Diseases 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 230000008673 vomiting Effects 0.000 description 4
- 206010000087 Abdominal pain upper Diseases 0.000 description 3
- 206010006326 Breath odour Diseases 0.000 description 3
- 208000032139 Halitosis Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000003014 reinforcing effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000077 Abdominal mass Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 241000894006 Bacteria Species 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 206010034107 Pasteurella infections Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000138301 Semnostachya menglaensis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000607626 Vibrio cholerae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 230000000590 parasiticidal effect Effects 0.000 description 1
- 239000002297 parasiticide Substances 0.000 description 1
- 201000005115 pasteurellosis Diseases 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 208000004371 toothache Diseases 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
- 235000013343 vitamin Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to food processing technology field, be specifically related to a kind of sweet-scented cake and preparation method thereof.Described sweet-scented cake, comprises the component of following weight portion: 40 55 parts of Oryza glutinosa, sweeting agent 0.1 0.3 parts, Flos Osmanthi Fragrantis 15 22 parts, 8 15 parts of rice, Semen Vitis viniferae extract 0.2 0.6 parts, green lemon 13 parts, Fructus Cucumidis sativi 35 parts, Sucus Cucurbitae moschatae 0.7 1.2 parts, Chinese herbal and crude drugs preparations 0.3 0.7 parts.It addition, the invention also discloses the manufacture method of described sweet-scented cake.Described sweet-scented cake, good smell, taste is pure and fresh, delicate mouthfeel and do not stick greasy, nutritious, can strong taste, aid digestion, not only nutrition but also healthy, and manufacture method is simple, is suitable for industrialization promotion.
Description
[technical field]
The present invention relates to food processing technology field, be specifically related to a kind of sweet-scented cake and preparation method thereof.
[background technology]
Flos Osmanthi Fragrantis is a kind of crude drug.Flos Osmanthi Fragrantis acrid in the mouth warm in nature, has stomach invigorating, reduces phlegm, promotes the production of body fluid, dissipates expectorant, the effect of suppressing the hyperactive liver, energy
Control abundant expectoration cough, hemorrhoidal hamorrhage dysentery, toothache halitosis, inappetence, amenorrhea stomachache, by Flos Osmanthi Fragrantis distillable " Liquor Flos osmanthi Distillata ", have
Liver-smoothing, qi-regulating, the effect of appetizing of being amusing, can control the disease such as halitosis, dry pharynx, be first-class beverage.Flos Osmanthi Fragrantis not only has preferable medicine
Effect, and fragrance is pure and fresh simple and elegant, news can make people's relieving mood, food can stay lingering fragrance with ability to speak length, therefore, be frequently used to
Do sweet-scented cake.Existing more than the 300 year history of sweet-scented cake, is to be the delicious cake that raw material is made with glutinous rice flour, sugared and sweet Flos Osmanthi Fragrantis,
Being distinct Chinese characteristics tradition snacks, with a long history, delicious tasty and refreshing, way is simple, and extremely people like.But peddle on the market at present
The big multi-flavor of sweet-scented cake is poor, and fragrance is inadequate, and mouthfeel sticks greasy, coarse, the sweetest or do not fills out, and sticks to one's teeth, and edible sense is poor, and
Nondigestible, do not possess health care, the people causing spleen and stomach function poor is not suitable for eating.
Patent CN101756098A discloses a kind of sweet-scented cake and preparation method thereof, and it is clear that this sweet-scented cake has strong Flos Osmanthi Fragrantis
Perfume (or spice), moistens soft, entrance slag, taste delicate fragrance, but does not possess health care.
Patent CN105265709A discloses the manufacture method of a kind of sweet-scented cake that keeps healthy, this sweet-scented cake exquisiteness slag, aromatic
Good to eat, nutritious, and can health invigorating, improve resistance, but use pure Oryza glutinosa flour, nondigestible and excessively stick greasy, easily
Stick to one's teeth, and the Oryza glutinosa used obtains for directly grinding, fine and smooth not.
Patent CN105581251A discloses the sweet-scented cake of a kind of strengthening the spleen and stomach, and this sweet-scented cake moistens soft, entrance slag, fragrant
Alcohol is good to eat, has the effect of strengthening the spleen and nourishing the stomach, but uses pure Oryza glutinosa flour, nondigestible and excessively stick greasy, easily sticks to one's teeth, additionally, phase
The manufacture method answered also is not disclosed.
[summary of the invention]
The goal of the invention of the present invention is: for the problems referred to above, it is provided that a kind of sweet-scented cake and preparation method thereof.Described Flos Osmanthi Fragrantis
Cake, good smell, taste is pure and fresh, mouthfeel sliding tender, fine and smooth do not stick greasy, nutritious, can strong taste, aid digestion, not only nutrition but also
Health, and manufacture method is simple, is suitable for industrialization promotion.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of sweet-scented cake, comprises the component of following weight portion: Oryza glutinosa 40-55 part, sweeting agent 0.1-0.3 part, Flos Osmanthi Fragrantis 15-22
Part, rice 8-15 part, Semen Vitis viniferae extract 0.2-0.6 part, green lemon 1-3 part, Fructus Cucumidis sativi 3-5 part, Sucus Cucurbitae moschatae 0.7-1.2 part, in
Herbal medicinal product 0.3-0.7 part；
Wherein, described Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 2-5 part, Cortex Magnoliae Officinalis 0.3-0.6 part, Fructus Caricae 1-3 part,
Pericarpium Citri Reticulatae 0.5-1 part, Fructus Setariae Germinatus 0.6-1.1 part, Fructus Crataegi 1-2.5 part, Massa Medicata Fermentata (parched to brown) 0.8-1.3 part, Endothelium Corneum Gigeriae Galli 0.5-1 part, Rhizoma Polygonati 1-1.5
Part, Rhizoma Atractylodis Macrocephalae 0.5-1 part composition.
Preferably, described sweet-scented cake, comprise the component of following weight portion: 50 parts of Oryza glutinosa, sweeting agent 0.18 part, Flos Osmanthi Fragrantis 18
Part, 12 parts of rice, Semen Vitis viniferae extract 0.4 part, green lemon 1.8 parts, Fructus Cucumidis sativi 4.5 parts, Sucus Cucurbitae moschatae 1 part, Chinese herbal and crude drugs preparations 0.5
Part.
Described Flos Osmanthi Fragrantis is the fresh Flos Osmanthi Fragrantis originating from Guilin, Law Firm Suzhou Jiangsu or xianning,hubei.
One or more in Mel, Radix Glycyrrhizae extract, xylitol, fructose, Fructus Momordicae extract of described sweeting agent.
Described rice is Semen Oryzae or Semen oryzae sativae.
Preferably, described Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 4 parts, Cortex Magnoliae Officinalis 0.4 part, Fructus Caricae 2.2 parts, Pericarpium Citri Reticulatae
0.6 part, Fructus Setariae Germinatus 0.8 part, Fructus Crataegi 1.8 parts, Massa Medicata Fermentata (parched to brown) 1.1 parts, Endothelium Corneum Gigeriae Galli 0.7 part, Rhizoma Polygonati 1.2 parts, the Rhizoma Atractylodis Macrocephalae 0.6 part composition.
The manufacture method of described sweet-scented cake, comprises the following steps: Oryza glutinosa water is eluriated clean by (1), adds the 2-4 of volume
Times water soaking one day, wears into slurry, serosity dewatering 28-35h with stone grinder, pockets of Oryza glutinosa flour shines under the sun foot 2 days, to obtain final product
Glutinous rice flour；(2) rice is processed according to step (1), obtain rice and wheat flour；(3) fresh Flos Osmanthi Fragrantis is cleaned, add gross weight 2-
3 times of water are boiled into Flos Osmanthi Fragrantis juice；(4) flavoring agent is soluble in water, green lemon, Fructus Cucumidis sativi are squeezed into juice, then with seasoning agents soln, Fructus Cucurbitae moschatae
Juice mix homogeneously, obtains mixed juice；(5) by Rhizoma Dioscoreae, Fructus Caricae peeling cook, be pounded mud, by Cortex Magnoliae Officinalis, Pericarpium Citri Reticulatae, Fructus Setariae Germinatus, Fructus Crataegi,
Massa Medicata Fermentata (parched to brown), Endothelium Corneum Gigeriae Galli, Rhizoma Polygonati, the Rhizoma Atractylodis Macrocephalae are cut into small pieces, and with gross weight 6-8 times soak by water 2-3h, filter, obtain Chinese herbal medicine juice；(6)
Semen Vitis viniferae extract is all mixed with gains in aforementioned (1)～(5) step, mixes thoroughly, add water into dough, molding, cook,
Obtain sweet-scented cake.
In the present invention:
The glutinous stick-slip of Semnostachya menglaensis H. P. Tsui, mouthfeel is satiny, and viscosity is big, it is more difficult to digest and assimilate, and can increase the intestines and stomach burden, adds certain proportion
Rice, can reduce Oryza glutinosa component, reduces glutinous glutinous sense, prevents from sticking to one's teeth, also can alleviate the intestines and stomach burden；When making flour, use mill
Becoming serosity, dewatering, the operation baked, it is finer and smoother that rice is directly worn into flour by the ratio of the flour obtained, and not slag inclusion, thus mouth
Feeling that finer and smoother cunning is tender the most not to be sticked greasy, and rice fragrance is stronger, can improve mouthfeel and the fragrance of sweet-scented cake；
Green lemon, Fructus Cucumidis sativi taste are pure and fresh simple and elegant, and Flos Osmanthi Fragrantis gives off a strong fragrance pleasant, and three coordinates, and can cover the abnormal smells from the patient of Chinese herbal medicine,
Make sweet-scented cake not only have the simple and elegant fragrance of Flos Osmanthi Fragrantis, also there is the fresh taste of green lemon and Fructus Cucumidis sativi；Sucus Cucurbitae moschatae taste is pure and fresh sweet
Sweet, coordinate with sweeting agent, the bitterness sense brought because of Chinese herbal and crude drugs preparations can be improved, make sweet-scented cake taste pure and fresh, agreeably sweet, carry
High palatability；And, the Fructus Caricae in Chinese herbal and crude drugs preparations, containing acrylic component such as malic acid, citric acid, tartaric acid, these have
Machine acid all has pure tart flavour, joins with sweeting agent 5, can make the sweet-scented cake of unique flavor；
Semen Vitis viniferae extract is a kind of efficient natural antioxidant substance, have the strongest antiinflammatory antioxidation, remove from
By base, enhancing immunity effect, its antioxidant activity is 50 times of vitamin E, ascorbic 20 times, can extend sweet-scented cake and protect
The matter phase；
Chinese herbal and crude drugs preparations has invigorating the spleen and replenishing QI, appetizing digestion promoting, invigorating spleen and reinforcing stomach, effect of bacteriostasis and sterilization, it is possible to resolve Oryza glutinosa
Heavy problem, makes the suitable more people of sweet-scented cake eat, and expands edible crowd's scope.
The function introduction of the Chinese herbal and crude drugs preparations raw material of the present invention is as follows:
Rhizoma Dioscoreae sweet in the mouth, warm in nature, there are invigorating spleen and reinforcing stomach, aid digestion, antidiarrheal dysentery, strong body, strengthen the effects such as immunologic function, can
Control the diseases such as insufficiency of the spleen diarrhoea, dyspepsia.
Cortex Magnoliae Officinalis acrid in the mouth, warm in nature, there is circulation of qi promoting removing food stagnancy, dampness except full, effect of warming middle-JIAO to relieve pain, lowering the adverse QI to relieve asthma, to Fructus Vitis viniferae ball
Bacterium, streptococcus, bloody dysentery bacillus, pasteurellosis bacillus, vibrio cholera have stronger antibacterial action, can efficient quick sterilization, food stagnation can be controlled
The diseases such as the stagnation of QI, abdominal distention constipation, retention of dampness in middle-JIAO, gastral cavity painful abdominal mass vomiting and diarrhoea.
Fructus Caricae, rich in 17 kinds with upper amino acid and calcium, ferrum etc., possibly together with papain, carpaine etc., possibly together with
The acrylic component such as malic acid, citric acid, tartaric acid, have the effects such as antibacterial, parasiticide, aid digestion, blood pressure lowering, stomach invigorating, anthelmintic, can
Treat for stomachache, gastritis, dysentery, the disease such as two the most smooth, dyspepsias.
Pericarpium Citri Reticulatae bitter in the mouth, warm in nature, there is the effect such as regulating qi-flowing for strengthening spleen, drying dampness to eliminate phlegm, the disease such as distension and fullness in the abdomen, lack of appetite and vomiting can be controlled.
Fructus Setariae Germinatus Fructus Setariae Germinatus sweet in the mouth, warm in nature, have open spleen feed, help digestion and in, effect of spleen benefiting and stimulating the appetite, can control food stagnation do not disappear, abdomen
The diseases such as swollen halitosis, weakness of the spleen and stomach, the most hungry lack of appetite.
Fructus Crataegi sour in the mouth is sweet, nature and flavor temperature, has promoting digestion and invigorating the stomach, circulation of qi promoting dissipating blood stasis, suppression effect such as antibacterial, can treat meat stagnation,
The diseases such as gastral cavilty distension, dysentery stomachache.
Massa Medicata Fermentata (parched to brown) sweet in the mouth, pungent, warm in nature, have invigorating the spleen and regulating the stomach, help digestion in tune, appetizing, nourishing the stomach gas, the aid digestion merits such as dyspepsia that disappear
Effect, can control the diseases such as retention of food and drink, dyspepsia, distension and fullness in the abdomen, inappetence, vomiting dysentery.
Endothelium Corneum Gigeriae Galli sweet in the mouth, property put down, have invigorating the stomach and promoting digestion, effect of alleviating distention in middle-JIAO spleen invigorating, can control food stagnation do not disappear, vomiting dysentery, children's
The diseases such as infantile malnutrition.
Rhizoma Polygonati sweet in the mouth, property put down, containing much starch, sugar, fat, protein, carotene, vitamin and multiple other
Nutritional labeling, has effect of body-building, strengthening the spleen and stomach, qi invigorating and lung moistening, can control that weakness of the spleen and stomach, gastric heat are thirsty, food stagnation food is let out, deficiency of lung-YIN
Lose, the disease such as indigestion and loss of appetite, the fatigue and weakness of dry cough without phlegm, lack of appetite, and have effect of resisting pathogenic microbes, antioxidation, resisting fatigue.
Rhizoma Atractylodis Macrocephalae bitter in the mouth, warm in nature, there are the effects such as invigorating the spleen and benefiting QI, dampness diuretic, antibacterial, raising resistance against diseases.
The raw material composition and ratio of Chinese herbal and crude drugs preparations is scientific and reasonable, and each component 5 is joined, and mutual tonification brings out the best in each other, and plays benefit altogether
Gas QI invigorating, have the functions of stimulating appetite and helping digestion, the merit of invigorating spleen and reinforcing stomach, bacteriostasis and sterilization.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: described sweet-scented cake, fragrance is happy
People, taste is pure and fresh, mouthfeel sliding tender, fine and smooth do not stick greasy, nutritious, can strong taste, aid digestion, not only nutrition but also healthy, and system
Make method simple, be suitable for industrialization promotion.
[detailed description of the invention]
In order to be more fully understood that the present invention, describe technical scheme in detail with instantiation below, but this
Invention is not limited thereto.
Embodiment 1
The sweet-scented cake of the present embodiment, comprises the component of following weight portion: 55 parts of Oryza glutinosa, fructose and Fructus Momordicae extract (compare
Example is 1:2) 0.3 part, Law Firm Suzhou Jiangsu Flos Osmanthi Fragrantis 15 parts, Semen oryzae sativae 15 parts, Semen Vitis viniferae extract 0.6 part, green lemon 3 parts, Fructus Cucumidis sativi 3 parts,
Sucus Cucurbitae moschatae 0.7 part, Chinese herbal and crude drugs preparations 0.3 part；
Wherein, Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 2 parts, Cortex Magnoliae Officinalis 0.6 part, Fructus Caricae 3 parts, Pericarpium Citri Reticulatae 1 part, Fructus Setariae Germinatus
1.1 parts, Fructus Crataegi 1 part, Massa Medicata Fermentata (parched to brown) 1.3 parts, Endothelium Corneum Gigeriae Galli 1 part, Rhizoma Polygonati 1.5 parts, the Rhizoma Atractylodis Macrocephalae 0.5 part composition.
The manufacture method of the sweet-scented cake of the present embodiment, comprises the following steps: Oryza glutinosa water is eluriated clean by (1), adds body
4 times of long-pending water soakings one day, wear into slurry, serosity dewatering 35h with stone grinder, pockets of Oryza glutinosa flour shine under the sun foot 2 days, i.e.
Obtain glutinous rice flour；(2) Semen oryzae sativae is processed according to step (1), obtain rice and wheat flour；(3) fresh Flos Osmanthi Fragrantis is cleaned, add gross weight
3 times of water are boiled into Flos Osmanthi Fragrantis juice；(4) by soluble in water to flavoring agent fructose and Fructus Momordicae extract, green lemon, Fructus Cucumidis sativi are squeezed into juice, so
Mix homogeneously with seasoning agents soln, Sucus Cucurbitae moschatae afterwards, obtain mixed juice；(5) Rhizoma Dioscoreae, Fructus Caricae peeling are cooked, be pounded mud, by thickness
Piao, Pericarpium Citri Reticulatae, Fructus Setariae Germinatus, Fructus Crataegi, Massa Medicata Fermentata (parched to brown), Endothelium Corneum Gigeriae Galli, Rhizoma Polygonati, the Rhizoma Atractylodis Macrocephalae are cut into small pieces, and with 8 times of soak by water 3h of gross weight, filter, obtain
Chinese herbal medicine juice；(6) Semen Vitis viniferae extract is all mixed with gains in aforementioned (1)～(5) step, mix thoroughly, add water into
Dough, molding, cook, obtain sweet-scented cake.
Embodiment 2
The sweet-scented cake of the present embodiment, comprises the component of following weight portion: 40 parts of Oryza glutinosa, xylitol 0.1 part, xianning,hubei osmanthus
Spend 22 parts, Semen Oryzae 8 parts, Semen Vitis viniferae extract 0.2 part, green lemon 1 part, Fructus Cucumidis sativi 5 parts, Sucus Cucurbitae moschatae 1.2 parts, Chinese herbal and crude drugs preparations 0.7
Part；
Wherein, Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 5 parts, Cortex Magnoliae Officinalis 0.3 part, Fructus Caricae 1 part, Pericarpium Citri Reticulatae 0.5 part, paddy
Bud 0.6 part, Fructus Crataegi 2.5 parts, Massa Medicata Fermentata (parched to brown) 0.8 part, Endothelium Corneum Gigeriae Galli 0.5 part, Rhizoma Polygonati 1 part, the Rhizoma Atractylodis Macrocephalae 1 part composition.
The manufacture method of the sweet-scented cake of the present embodiment, comprises the following steps: Oryza glutinosa water is eluriated clean by (1), adds body
2 times of long-pending water soakings one day, wear into slurry, serosity dewatering 28h with stone grinder, pockets of Oryza glutinosa flour shine under the sun foot 2 days, i.e.
Obtain glutinous rice flour；(2) Semen Oryzae is processed according to step (1), obtain rice and wheat flour；(3) fresh Flos Osmanthi Fragrantis is cleaned, add gross weight
2 times of water are boiled into Flos Osmanthi Fragrantis juice；(4) by soluble in water for flavoring agent xylitol, green lemon, Fructus Cucumidis sativi are squeezed into juice, then molten with flavoring agent
Liquid, Sucus Cucurbitae moschatae mix homogeneously, obtain mixed juice；(5) Rhizoma Dioscoreae, Fructus Caricae peeling are cooked, be pounded mud, by Cortex Magnoliae Officinalis, Pericarpium Citri Reticulatae, paddy
Bud, Fructus Crataegi, Massa Medicata Fermentata (parched to brown), Endothelium Corneum Gigeriae Galli, Rhizoma Polygonati, the Rhizoma Atractylodis Macrocephalae are cut into small pieces, and with 6 times of soak by water 2h of gross weight, filter, obtain Chinese herbal juice
Liquid；(6) Semen Vitis viniferae extract is all mixed with gains in aforementioned (1)～(5) step, mix thoroughly, add water into dough, become
Type, cooks, and obtains sweet-scented cake.
Embodiment 3
The sweet-scented cake of the present embodiment, comprises the component of following weight portion: 48 parts of Oryza glutinosa, Mel and Radix Glycyrrhizae extract (ratio
For 1:1) 0.2 part, Guilin Flos Osmanthi Fragrantis 20 parts, Semen Oryzae 12 parts, Semen Vitis viniferae extract 0.4 part, green lemon 1.5 parts, Fructus Cucumidis sativi 3.5
Part, Sucus Cucurbitae moschatae 1 part, Chinese herbal and crude drugs preparations 0.5 part；
Wherein, Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 4 parts, Cortex Magnoliae Officinalis 0.4 part, Fructus Caricae 2.5 parts, Pericarpium Citri Reticulatae 0.6 part,
Fructus Setariae Germinatus 0.8 part, Fructus Crataegi 1.7 parts, Massa Medicata Fermentata (parched to brown) 1 part, Endothelium Corneum Gigeriae Galli 0.7 part, Rhizoma Polygonati 1.2 parts, the Rhizoma Atractylodis Macrocephalae 0.6 part composition.
The manufacture method of the sweet-scented cake of the present embodiment, comprises the following steps: Oryza glutinosa water is eluriated clean by (1), adds body
3 times of long-pending water soakings one day, wear into slurry, serosity dewatering 32h with stone grinder, pockets of Oryza glutinosa flour shine under the sun foot 2 days, i.e.
Obtain glutinous rice flour；(2) Semen Oryzae is processed according to step (1), obtain rice and wheat flour；(3) fresh Flos Osmanthi Fragrantis is cleaned, add gross weight
3 times of water are boiled into Flos Osmanthi Fragrantis juice；(4) by soluble in water to flavoring agent Mel and Radix Glycyrrhizae extract, green lemon, Fructus Cucumidis sativi are squeezed into juice, then
Mix homogeneously with seasoning agents soln, Sucus Cucurbitae moschatae, obtain mixed juice；(5) Rhizoma Dioscoreae, Fructus Caricae peeling are cooked, be pounded mud, by thickness
Piao, Pericarpium Citri Reticulatae, Fructus Setariae Germinatus, Fructus Crataegi, Massa Medicata Fermentata (parched to brown), Endothelium Corneum Gigeriae Galli, Rhizoma Polygonati, the Rhizoma Atractylodis Macrocephalae are cut into small pieces, and with 7 times of soak by water 2.5h of gross weight, filter,
To Chinese herbal medicine juice；(6) Semen Vitis viniferae extract is all mixed with gains in aforementioned (1)～(5) step, mixes thoroughly, add water and
Become dough, molding, cook, obtain sweet-scented cake.
Comparative example 1
Comparative example 1 selects common commercially available sweet-scented cake.
Comparative example 2
Comparative example 2 sweet-scented cake is substantially the same manner as Example 3, but is not added with Chinese herbal and crude drugs preparations in the sweet-scented cake of comparative example 2.
In order to be illustrated more clearly that the characteristic of the present invention, randomly select 200 and be in a good state of health and dietary habit is similar
Personage be divided into A, B, C, D, E5 group, often organize 40 people, respectively the sweet-scented cake of embodiment 1,2,3 and comparative example 1,2 foretasted
Experiencing, eat about 50g for each person every day, the most edible 7 days, add up everyone edible impression after 7 days, different sweet-scented cakes eat
Experience result as shown in table 1.
The different sweet-scented cake of table 1 edible experiences result:
Experiencing result according to edible: for comparing comparative example, the sweet-scented cake fragrance of embodiment is the most pure and fresh pleasant, no
Only have simple the most and elegant fragrance of osmanthus, pure and fresh possibly together with green lemon and Fructus Cucumidis sativi, mouthfeel is finer and smoother, cunning is tender, fresh and sweet, does not has harsh feeling,
And do not stick to one's teeth, easy to digest, there is no food stagnation physogastry, illustrate that the sweet-scented cake fragrance of the present invention is pure and fresh pleasant, mouthfeel is sliding tender, thin
Greasy, sweet, and can strong taste, aid digestion, nice healthy again.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the contained the scope of the claims of the present invention.
Claims (7)
1. a sweet-scented cake, it is characterised in that comprise the component of following weight portion: Oryza glutinosa 40-55 part, sweeting agent 0.1-0.3 part,
Flos Osmanthi Fragrantis 15-22 part, rice 8-15 part, Semen Vitis viniferae extract 0.2-0.6 part, green lemon 1-3 part, Fructus Cucumidis sativi 3-5 part, Sucus Cucurbitae moschatae 0.7-
1.2 parts, Chinese herbal and crude drugs preparations 0.3-0.7 part；
Wherein, described Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae 2-5 part, Cortex Magnoliae Officinalis 0.3-0.6 part, Fructus Caricae 1-3 part, Pericarpium Citri Reticulatae
0.5-1 part, Fructus Setariae Germinatus 0.6-1.1 part, Fructus Crataegi 1-2.5 part, Massa Medicata Fermentata (parched to brown) 0.8-1.3 part, Endothelium Corneum Gigeriae Galli 0.5-1 part, Rhizoma Polygonati 1-1.5 part,
Rhizoma Atractylodis Macrocephalae 0.5-1 part forms.
Sweet-scented cake the most according to claim 1, it is characterised in that comprise the component of following weight portion: 50 parts of Oryza glutinosa, sweet taste
Agent 0.18 part, Flos Osmanthi Fragrantis 18 parts, 12 parts of rice, Semen Vitis viniferae extract 0.4 part, green lemon 1.8 parts, Fructus Cucumidis sativi 4.5 parts, Sucus Cucurbitae moschatae 1 part,
Chinese herbal and crude drugs preparations 0.5 part.
Sweet-scented cake the most according to claim 1 and 2, it is characterised in that described Flos Osmanthi Fragrantis is for originating from Guilin, Law Firm Suzhou Jiangsu
Or the fresh Flos Osmanthi Fragrantis of xianning,hubei.
Sweet-scented cake the most according to claim 1 and 2, it is characterised in that described sweeting agent selected from Mel, Radix Glycyrrhizae extract,
One or more in xylitol, fructose, Fructus Momordicae extract.
Sweet-scented cake the most according to claim 1 and 2, it is characterised in that described rice is Semen Oryzae or Semen oryzae sativae.
Sweet-scented cake the most according to claim 1 and 2, it is characterised in that described Chinese herbal and crude drugs preparations by weight, by Rhizoma Dioscoreae
4 parts, Cortex Magnoliae Officinalis 0.4 part, Fructus Caricae 2.2 parts, Pericarpium Citri Reticulatae 0.6 part, Fructus Setariae Germinatus 0.8 part, Fructus Crataegi 1.8 parts, Massa Medicata Fermentata (parched to brown) 1.1 parts, Endothelium Corneum Gigeriae Galli 0.7
Part, Rhizoma Polygonati 1.2 parts, the Rhizoma Atractylodis Macrocephalae 0.6 part composition.
7. the method for the sweet-scented cake made described in any one of claim 1 to 6, it is characterised in that comprise the following steps:
(1) Oryza glutinosa use water is eluriated clean, add the 2-4 times of water soaking one day of volume, wear into slurry with stone grinder, serosity dewatering 28-35h,
Pockets of Oryza glutinosa flour is shone under the sun foot 2 days, obtain glutinous rice flour；(2) rice is processed according to step (1), obtain
Rice and wheat flour；(3) fresh Flos Osmanthi Fragrantis is cleaned, add gross weight 2-3 times water and be boiled into Flos Osmanthi Fragrantis juice；(4) flavoring agent is soluble in water, by green grass or young crops
Fructus Citri Limoniae, Fructus Cucumidis sativi are squeezed into juice, then mix homogeneously with seasoning agents soln, Sucus Cucurbitae moschatae, obtain mixed juice；(5) Rhizoma Dioscoreae, Fructus Caricae are gone
Skin cooks, and is pounded mud, Cortex Magnoliae Officinalis, Pericarpium Citri Reticulatae, Fructus Setariae Germinatus, Fructus Crataegi, Massa Medicata Fermentata (parched to brown), Endothelium Corneum Gigeriae Galli, Rhizoma Polygonati, the Rhizoma Atractylodis Macrocephalae is cut into small pieces, with gross weight 6-8
Times soak by water 2-3h, filters, obtains Chinese herbal medicine juice；(6) by Semen Vitis viniferae extract and gains in aforementioned (1)～(5) step
All mixing, mixes thoroughly, adds water into dough, molding, cook, obtain sweet-scented cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692475.0A CN106173981A (en) | 2016-08-18 | 2016-08-18 | A kind of sweet-scented cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692475.0A CN106173981A (en) | 2016-08-18 | 2016-08-18 | A kind of sweet-scented cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173981A true CN106173981A (en) | 2016-12-07 |
Family
ID=57522057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610692475.0A Pending CN106173981A (en) | 2016-08-18 | 2016-08-18 | A kind of sweet-scented cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173981A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439935A (en) * | 2017-08-30 | 2017-12-08 | 安徽蜂献蜂业有限公司 | A kind of health-care honey sophora flower cake and preparation method thereof |
| CN108813296A (en) * | 2018-05-09 | 2018-11-16 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of low sugar tree grape flower cake and preparation method thereof |
| CN108887453A (en) * | 2018-07-20 | 2018-11-27 | 深圳市东西方实业发展有限公司 | nut osmanthus cake and preparation method thereof |
| CN111000143A (en) * | 2019-12-11 | 2020-04-14 | 江西桔娃食品有限公司 | Formula and preparation method of orange flower cake with ventilation function |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365778A (en) * | 2014-11-18 | 2015-02-25 | 刘银燕 | Tangerine peel sweet olive cake and making method thereof |
| CN105581251A (en) * | 2015-12-29 | 2016-05-18 | 张祖红 | Osmanthus cake with spleen and stomach strengthening function |
-
2016
- 2016-08-18 CN CN201610692475.0A patent/CN106173981A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365778A (en) * | 2014-11-18 | 2015-02-25 | 刘银燕 | Tangerine peel sweet olive cake and making method thereof |
| CN105581251A (en) * | 2015-12-29 | 2016-05-18 | 张祖红 | Osmanthus cake with spleen and stomach strengthening function |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439935A (en) * | 2017-08-30 | 2017-12-08 | 安徽蜂献蜂业有限公司 | A kind of health-care honey sophora flower cake and preparation method thereof |
| CN108813296A (en) * | 2018-05-09 | 2018-11-16 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of low sugar tree grape flower cake and preparation method thereof |
| CN108887453A (en) * | 2018-07-20 | 2018-11-27 | 深圳市东西方实业发展有限公司 | nut osmanthus cake and preparation method thereof |
| CN111000143A (en) * | 2019-12-11 | 2020-04-14 | 江西桔娃食品有限公司 | Formula and preparation method of orange flower cake with ventilation function |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495282B (en) | Hotpot condiment and preparation method thereof | |
| CN104872539A (en) | Breakfast paste with effects of nourishing and tonifying qi as well as balancing nutrition and preparation method of breakfast paste | |
| CN103478368B (en) | Compound multicolored infusion-resistant germinated bud tea and preparation method thereof | |
| CN106213501A (en) | A kind of nutrition soup and preparation method thereof | |
| CN103828956A (en) | Lotus leaf weight-reducing tea | |
| CN106173981A (en) | A kind of sweet-scented cake and preparation method thereof | |
| CN103960553A (en) | Glue puddings and preparation method thereof | |
| CN106234976A (en) | Fructus Cucurbitae moschatae steamed roll | |
| CN105851436A (en) | Selenium-supplementing sticky candy | |
| CN104323391A (en) | Plant health solid drink and preparation method thereof | |
| CN105794926A (en) | Moringa oleifera low-sugar-content nutritional moon cakes and manufacturing method thereof | |
| CN106962734A (en) | Additive-free edible mushroom cereal compound nutritional generation meal solid beverage and its production method | |
| CN104605458B (en) | A kind of black fungus sesame solid beverage | |
| CN106213178A (en) | Sweet potato steamed bread | |
| CN106307213A (en) | Beauty-maintaining and young-keeping water chestnut cake and preparation method thereof | |
| CN104605457B (en) | A kind of preparation method of Auricularia Semen Sesami solid beverage | |
| CN106234975A (en) | Durio Zibethinus murr cake | |
| CN106256237A (en) | Sweet-scented cake | |
| CN106173925A (en) | Corn steamed sponge cake | |
| CN106213161A (en) | brown sugar steamed roll | |
| KR101293143B1 (en) | Functionality laver process | |
| CN105011031A (en) | Perilla leaf trepang black bean cake and preparation method thereof | |
| KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough | |
| KR102464983B1 (en) | Noodles for diet and manufacturing method for the same | |
| CN110050911A (en) | Five-cereal health-care dew |
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 |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |