CN106261663A - A kind of pumpkin cake and processing method thereof - Google Patents
A kind of pumpkin cake and processing method thereof Download PDFInfo
- Publication number
- CN106261663A CN106261663A CN201610668562.2A CN201610668562A CN106261663A CN 106261663 A CN106261663 A CN 106261663A CN 201610668562 A CN201610668562 A CN 201610668562A CN 106261663 A CN106261663 A CN 106261663A
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- China
- Prior art keywords
- parts
- cake
- pumpkin
- pure water
- mixed liquor
- 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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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 22
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 241001327634 Agaricus blazei Species 0.000 claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 239000010775 animal oil Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 8
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 8
- 235000018219 lavender Nutrition 0.000 claims abstract description 8
- 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
- 230000002879 macerating effect Effects 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
- 239000000843 powder 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
- 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 pumpkin cake, the raw material including following: Fructus Cucurbitae moschatae, glutinous rice flour, northeast rice meal, Agaricus blazei Murrill, Flos Chrysanthemi, Garden lavender, Folium Luffae, Caulis Cucurbitae, pure water, sweeting agent, animal oil, Pollen Pini；Its processing method comprises the following steps: it is stand-by that (1) prepares crushed pumpkin；(2), nutritional solution is prepared；(3) mixed liquor is prepared；(4) glutinous rice flour is mixed with northeast rice meal, then crushed pumpkin, mixed liquor and animal oil 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 is using crushed pumpkin as cake raw material, and adds the fuel compositions such as Agaricus blazei Murrill, northeast rice meal, 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 pumpkin 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 pumpkin 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 pumpkin cake, it is characterised in that include the raw material of following weight portion:
Fructus Cucurbitae moschatae 25～50 parts, glutinous rice flour 25～50 parts, northeast rice meal 40～70 parts, Agaricus blazei Murrill 3～5 parts, Flos Chrysanthemi 2～3
Part, Garden lavender 1～3 parts, Folium Luffae 2～3 parts, Caulis Cucurbitae 2～3 parts, pure water be appropriate, sweeting agent 5～8 parts, animal oil 2～5 parts,
Pollen Pini 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Cucurbitae moschatae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain crushed pumpkin stand-by；
(2), Agaricus blazei Murrill, Flos Chrysanthemi, Garden lavender, Folium Luffae and Caulis Cucurbitae 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 northeast rice meal, then crushed pumpkin, mixed liquor and animal oil 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 is using crushed pumpkin as cake raw material, and adds the fuel compositions such as Agaricus blazei Murrill, northeast rice meal, Flos Chrysanthemi,
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 pumpkin cake, including the raw material of following weight portion:
25 parts of Fructus Cucurbitae moschatae, glutinous rice flour 25 parts, northeast rice meal 40 parts, Agaricus blazei Murrill 3 parts, Flos Chrysanthemi 2 parts, Garden lavender 1 part, Folium Luffae
2 parts, Caulis Cucurbitae 2 parts, pure water be appropriate, sweeting agent 5 parts, animal oil 2 parts, Pollen Pini 3 parts；
Its processing method comprises the following steps:
(1) by Fructus Cucurbitae moschatae remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain crushed pumpkin stand-by；
(2), Agaricus blazei Murrill, Flos Chrysanthemi, Garden lavender, Folium Luffae and Caulis Cucurbitae are respectively washed after mix, add 6 times of pure water, often
Warm macerating steeps 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 northeast rice meal, then crushed pumpkin, mixed liquor and animal oil 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 pumpkin cake, including the raw material of following weight portion:
50 parts of Fructus Cucurbitae moschatae, glutinous rice flour 50 parts, northeast rice meal 70 parts, Agaricus blazei Murrill 5 parts, Flos Chrysanthemi 3 parts, Garden lavender 3 parts, Folium Luffae
3 parts, Caulis Cucurbitae 3 parts, pure water be appropriate, sweeting agent 8 parts, animal oil 5 parts, Pollen Pini 5 parts；
Its processing method comprises the following steps:
(1) by Fructus Cucurbitae moschatae remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain crushed pumpkin stand-by；
(2), Agaricus blazei Murrill, Flos Chrysanthemi, Garden lavender, Folium Luffae and Caulis Cucurbitae are respectively washed after mix, add 10 times of pure water, often
Warm macerating steeps 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 northeast rice meal, then crushed pumpkin, mixed liquor and animal oil 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 pumpkin cake, it is characterised in that include the raw material of following weight portion:
Fructus Cucurbitae moschatae 25～50 parts, glutinous rice flour 25～50 parts, northeast rice meal 40～70 parts, Agaricus blazei Murrill 3～5 parts, Flos Chrysanthemi 2～3 parts, smoked
Clothing grass 1～3 part, Folium Luffae 2～3 parts, Caulis Cucurbitae 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, animal oil 2～5 parts, Flos pini
Powder 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Cucurbitae moschatae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain crushed pumpkin stand-by；
(2), Agaricus blazei Murrill, Flos Chrysanthemi, Garden lavender, Folium Luffae and Caulis Cucurbitae 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 northeast rice meal, then crushed pumpkin, mixed liquor and animal oil are added thereto, be 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 pumpkin 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 |
|---|---|---|---|
| CN201610668562.2A CN106261663A (en) | 2016-08-13 | 2016-08-13 | A kind of pumpkin cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668562.2A CN106261663A (en) | 2016-08-13 | 2016-08-13 | A kind of pumpkin cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261663A true CN106261663A (en) | 2017-01-04 |
Family
ID=57670895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610668562.2A Withdrawn CN106261663A (en) | 2016-08-13 | 2016-08-13 | A kind of pumpkin cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261663A (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 CN201610668562.2A patent/CN106261663A/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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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |