CN106261511A - A kind of Nanguo Pear cake and processing method thereof - Google Patents
A kind of Nanguo Pear cake and processing method thereof Download PDFInfo
- Publication number
- CN106261511A CN106261511A CN201610663136.XA CN201610663136A CN106261511A CN 106261511 A CN106261511 A CN 106261511A CN 201610663136 A CN201610663136 A CN 201610663136A CN 106261511 A CN106261511 A CN 106261511A
- Authority
- CN
- China
- Prior art keywords
- parts
- nanguo pear
- cake
- nanguo
- 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.)
- Withdrawn
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000628997 Flos Species 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 12
- 235000021279 black bean Nutrition 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 239000010495 camellia oil Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000007215 black sesame 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
- 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
- 230000036541 health Effects 0.000 description 4
- 235000013305 food Nutrition 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
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 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
- 230000002879 macerating effect Effects 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
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical group C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 210000000582 semen Anatomy 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)
Abstract
The present invention provides a kind of Nanguo Pear cake, the raw material including following: Nanguo Pear, glutinous rice flour, black bean powder, Fructus Lycii, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Luffae, Flos Gomphrenae, pure water, sweeting agent, Camellia oil, black sesame powder；Its processing method comprises the following steps: it is stand-by that (1) prepares Nanguo Pear slurry；(2), nutritional solution is prepared；(3) mixed liquor is prepared；(4) glutinous rice flour is mixed with black bean powder, then Nanguo Pear slurry, mixed liquor and Camellia 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 starches as cake raw material using Nanguo Pear, and adds the fuel compositions such as Fructus Lycii, black bean powder, Flos Chrysanthemi, 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 Nanguo Pear 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 Nanguo Pear cake and processing method, its unique flavor, have increase appetite,
The health-care effecies such as facilitating digestion, nourishing the stomach body-building.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Nanguo Pear cake, it is characterised in that include the raw material of following weight portion:
Nanguo Pear 25～50 parts, glutinous rice flour 25～50 parts, black bean powder 40～70 parts, Fructus Lycii 3～5 parts, Flos Chrysanthemi 2～3 parts, sweet
Grass 1～3 part, Folium Luffae 2～3 parts, Flos Gomphrenae 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Camellia oil 2～5 parts, Semen Sesami
Powder 3～5 parts；
Its processing method comprises the following steps:
(1) by Nanguo Pear remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Nanguo Pear slurry stand-by；
(2), Fructus Lycii, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Luffae and Flos Gomphrenae are respectively washed after mix, add 6～10 times of pure water, often
Warm macerating steeps 5～10 hours, then keeps temperature 60～70 DEG C of heating to decoct 2～3 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 black bean powder, then Nanguo Pear slurry, mixed liquor and Camellia 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 starches as cake raw material using Nanguo Pear, and adds the fuel compositions such as Fructus Lycii, black bean powder, Flos Chrysanthemi, and it is 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 strong
Health, the modern food of nutrition produce theory；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish
Standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
Embodiment 1:
A kind of Nanguo Pear cake, including the raw material of following weight portion:
Nanguo Pear 25 parts, glutinous rice flour 25 parts, black bean powder 40 parts, Fructus Lycii 3 parts, Flos Chrysanthemi 2 parts, 1 part of Radix Glycyrrhizae, Folium Luffae 2 parts, thousand
Days red 2 parts, pure water is appropriate, sweeting agent 5 parts, Camellia oil 2 parts, black sesame powder 3 parts；
Its processing method comprises the following steps:
(1) by Nanguo Pear remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain Nanguo Pear slurry stand-by；
(2), Fructus Lycii, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Luffae and Flos Gomphrenae are respectively washed after mix, add 6 times of pure water, room temperature soaks
Steep 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 bean powder, then Nanguo Pear slurry, mixed liquor and Camellia 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 Nanguo Pear cake, including the raw material of following weight portion:
Nanguo Pear 50 parts, glutinous rice flour 50 parts, black bean powder 70 parts, Fructus Lycii 5 parts, Flos Chrysanthemi 3 parts, 3 parts of Radix Glycyrrhizae, Folium Luffae 3 parts, thousand
Days red 3 parts, pure water is appropriate, sweeting agent 8 parts, Camellia oil 5 parts, black sesame powder 5 parts；
Its processing method comprises the following steps:
(1) by Nanguo Pear remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain Nanguo Pear slurry stand-by；
(2), Fructus Lycii, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Luffae and Flos Gomphrenae are respectively washed after mix, add 10 times of pure water, room temperature soaks
Steep 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 bean powder, then Nanguo Pear slurry, mixed liquor and Camellia 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 Nanguo Pear cake, it is characterised in that include the raw material of following weight portion:
Nanguo Pear 25～50 parts, glutinous rice flour 25～50 parts, black bean powder 40～70 parts, Fructus Lycii 3～5 parts, Flos Chrysanthemi 2～3 parts, Radix Glycyrrhizae 1
～3 parts, Folium Luffae 2～3 parts, Flos Gomphrenae 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Camellia oil 2～5 parts, black sesame powder 3
～5 parts；
Its processing method comprises the following steps:
(1) by Nanguo Pear remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Nanguo Pear slurry stand-by；
(2), Fructus Lycii, Flos Chrysanthemi, Radix Glycyrrhizae, Folium Luffae and Flos Gomphrenae are respectively washed after mix, add 6～10 times of pure water, room temperature soak
Steep 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 bean powder, then Nanguo Pear slurry, mixed liquor and Camellia oil are added thereto, are 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 Nanguo Pear cake the most according to claim 1, it is characterised in that described sweeting agent includes sucrose, high fructose syrup
One or more combination in slurry, fructose, stevioside and Mel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663136.XA CN106261511A (en) | 2016-08-13 | 2016-08-13 | A kind of Nanguo Pear cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610663136.XA CN106261511A (en) | 2016-08-13 | 2016-08-13 | A kind of Nanguo Pear cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261511A true CN106261511A (en) | 2017-01-04 |
Family
ID=57669882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610663136.XA Withdrawn CN106261511A (en) | 2016-08-13 | 2016-08-13 | A kind of Nanguo Pear cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261511A (en) |
-
2016
- 2016-08-13 CN CN201610663136.XA patent/CN106261511A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261674A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. cake and processing method thereof | |
| CN106261725A (en) | A kind of Folium Eriobotryae cake and processing method thereof | |
| CN106234965A (en) | A kind of Herba Saussureae Involueratae fruitcake and processing method thereof | |
| CN106261680A (en) | A kind of Fructus Mori cake and processing method thereof | |
| CN106261527A (en) | A kind of passion fruit cake and processing method thereof | |
| CN106261511A (en) | A kind of Nanguo Pear cake and processing method thereof | |
| CN106261509A (en) | A kind of walnut cakes and processing method thereof | |
| CN106261691A (en) | A kind of Fructus Rhodomyrti cake and processing method thereof | |
| CN106261735A (en) | A kind of fragrant pear cake and processing method thereof | |
| CN106173976A (en) | A kind of Herba Solani Nigri cake and processing method thereof | |
| CN106261726A (en) | A kind of ponkan cake and processing method thereof | |
| CN106261684A (en) | A kind of beauty's melon cake and processing method thereof | |
| CN106261543A (en) | A kind of body-building fruitcake and processing method thereof | |
| CN106261652A (en) | A kind of Fructus nephelii topengii cake and processing method thereof | |
| CN106261687A (en) | A kind of Blang's fruitcake and processing method thereof | |
| CN106136069A (en) | A kind of Fructus Jujubae cake and processing method thereof | |
| CN106261738A (en) | A kind of Herba Houttuyniae cake and processing method thereof | |
| CN106261723A (en) | A kind of Fructus Citri Sarcodactylis cake and processing method thereof | |
| CN106262149A (en) | A kind of purple potato cake and processing method thereof | |
| CN106261661A (en) | A kind of litchi cake and processing method thereof | |
| CN106173973A (en) | A kind of tangerine cake and processing method thereof | |
| CN106136071A (en) | A kind of black currant cake and processing method thereof | |
| CN106173909A (en) | A kind of Cerasus humilis Bunge cake and processing method thereof | |
| CN106136075A (en) | A kind of blue berry cake and processing method thereof | |
| CN106261657A (en) | A kind of Fructus Akebiae cake and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
|
| WW01 | Invention patent application withdrawn after publication |