CN106234960A - A kind of persimmon cake and processing method thereof - Google Patents
A kind of persimmon cake and processing method thereof Download PDFInfo
- Publication number
- CN106234960A CN106234960A CN201610663446.1A CN201610663446A CN106234960A CN 106234960 A CN106234960 A CN 106234960A CN 201610663446 A CN201610663446 A CN 201610663446A CN 106234960 A CN106234960 A CN 106234960A
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- CN
- China
- Prior art keywords
- parts
- fructus kaki
- cake
- millet powder
- pure water
- 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
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 10
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000019713 millet Nutrition 0.000 claims abstract description 12
- 239000000843 powder 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
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 9
- 235000008100 Ginkgo biloba Nutrition 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
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 3
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 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
- 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
- 229920002472 Starch Polymers 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
- 235000019698 starch Nutrition 0.000 abstract description 2
- 241000218628 Ginkgo Species 0.000 description 6
- 241000209094 Oryza Species 0.000 description 6
- 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
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia 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 persimmon cake, the raw material including following: Fructus Kaki, glutinous rice flour, black millet powder, Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Herba mesonae chinensis, Folium Ginkgo, Radix Crotonis Crassifolii, pure water, sweeting agent, Oleum Gossypii semen, Pollen Pini；Its processing method comprises the following steps: it is stand-by that (1) prepares Fructus Kaki slurry；(2), nutritional solution is prepared；(3) mixed liquor is prepared；(4) glutinous rice flour is mixed with black millet powder, then Fructus Kaki slurry, mixed liquor and Oleum Gossypii semen are added thereto, enter mould after stirring mixing and cook；(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.The present invention starches as cake raw material using Fructus Kaki, and adds the fuel compositions such as Radix Salviae Miltiorrhizae, black millet powder, Flos Plumeriae Acutifoliae, 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 persimmon 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 persimmon 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 persimmon cake, it is characterised in that include the raw material of following weight portion:
Fructus Kaki 25～50 parts, glutinous rice flour 25～50 parts, black millet powder 40～70 parts, Radix Salviae Miltiorrhizae 3～5 parts, Flos Plumeriae Acutifoliae 2～3 parts,
Herba mesonae chinensis 1～3 parts, Folium Ginkgo 2～3 parts, Radix Crotonis Crassifolii 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Oleum Gossypii semen 2～5 parts, pine
Pollen 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Kaki remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Kaki slurry stand-by；
(2), Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Herba mesonae chinensis, Folium Ginkgo and Radix Crotonis Crassifolii 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 black millet powder, then Fructus Kaki slurry, mixed liquor and Oleum Gossypii semen are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini 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 starches as cake raw material using Fructus Kaki, and adds the fuel compositions such as Radix Salviae Miltiorrhizae, black millet powder, Flos Plumeriae Acutifoliae, its
Crisp fragrant good to eat, make people's aftertaste, rich in nutritive value, there is the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, meet
Modern food healthy, nutrition produces theory；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to real
Existing standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
Embodiment 1:
A kind of persimmon cake, including the raw material of following weight portion:
25 parts of Fructus Kaki, glutinous rice flour 25 parts, black millet powder 40 parts, Radix Salviae Miltiorrhizae 3 parts, Flos Plumeriae Acutifoliae 2 parts, Herba mesonae chinensis 1 part, Folium Ginkgo 2 parts,
Radix Crotonis Crassifolii 2 parts, pure water are appropriate, sweeting agent 5 parts, Oleum Gossypii semen 2 parts, Pollen Pini 3 parts；
Its processing method comprises the following steps:
(1) by Fructus Kaki remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain Fructus Kaki slurry stand-by；
(2), Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Herba mesonae chinensis, Folium Ginkgo and Radix Crotonis Crassifolii are respectively washed after mix, add 6 times of pure water, room temperature
Soak 5 hours, then keep temperature 60～70 DEG C of heating to decoct 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 black millet powder, then Fructus Kaki slurry, mixed liquor and Oleum Gossypii semen are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
Embodiment 2:
A kind of persimmon cake, including the raw material of following weight portion:
50 parts of Fructus Kaki, glutinous rice flour 50 parts, black millet powder 70 parts, Radix Salviae Miltiorrhizae 5 parts, Flos Plumeriae Acutifoliae 3 parts, Herba mesonae chinensis 3 parts, Folium Ginkgo 3 parts,
Radix Crotonis Crassifolii 3 parts, pure water are appropriate, sweeting agent 8 parts, Oleum Gossypii semen 5 parts, Pollen Pini 5 parts；
Its processing method comprises the following steps:
(1) by Fructus Kaki remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain Fructus Kaki slurry stand-by；
(2), Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Herba mesonae chinensis, Folium Ginkgo and Radix Crotonis Crassifolii are respectively washed after mix, add 10 times of pure water, room temperature
Soak 10 hours, then keep temperature 60～70 DEG C of heating to decoct 2 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 black millet powder, then Fructus Kaki slurry, mixed liquor and Oleum Gossypii semen are added thereto, fully stir
After mixing mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini 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 persimmon cake, it is characterised in that include the raw material of following weight portion:
Fructus Kaki 25～50 parts, glutinous rice flour 25～50 parts, black millet powder 40～70 parts, Radix Salviae Miltiorrhizae 3～5 parts, Flos Plumeriae Acutifoliae 2～3 parts, Herba mesonae chinensis
1～3 part, Folium Ginkgo 2～3 parts, Radix Crotonis Crassifolii 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Oleum Gossypii semen 2～5 parts, Pollen Pini 3
～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Kaki remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Kaki slurry stand-by；
(2), Radix Salviae Miltiorrhizae, Flos Plumeriae Acutifoliae, Herba mesonae chinensis, Folium Ginkgo and Radix Crotonis Crassifolii are respectively washed after mix, add 6～10 times of pure water, room temperature
Soak 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 black millet powder, then Fructus Kaki slurry, mixed liquor and Oleum Gossypii semen are added thereto, are sufficiently stirred for mixing
After conjunction, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
A kind of persimmon 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 |
|---|---|---|---|
| CN201610663446.1A CN106234960A (en) | 2016-08-13 | 2016-08-13 | A kind of persimmon cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663446.1A CN106234960A (en) | 2016-08-13 | 2016-08-13 | A kind of persimmon cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234960A true CN106234960A (en) | 2016-12-21 |
Family
ID=57593056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610663446.1A Withdrawn CN106234960A (en) | 2016-08-13 | 2016-08-13 | A kind of persimmon cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234960A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996914A (en) * | 2015-08-05 | 2015-10-28 | 江新祥 | Processing method of green bean cakes |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
-
2016
- 2016-08-13 CN CN201610663446.1A patent/CN106234960A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996914A (en) * | 2015-08-05 | 2015-10-28 | 江新祥 | Processing method of green bean cakes |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
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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: 20161221 |