CN106261669A - A kind of Fructus Myricae rubrae cake and processing method thereof - Google Patents
A kind of Fructus Myricae rubrae cake and processing method thereof Download PDFInfo
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- CN106261669A CN106261669A CN201610702320.0A CN201610702320A CN106261669A CN 106261669 A CN106261669 A CN 106261669A CN 201610702320 A CN201610702320 A CN 201610702320A CN 106261669 A CN106261669 A CN 106261669A
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- China
- Prior art keywords
- parts
- myricae rubrae
- fructus myricae
- fructus
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 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
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 10
- 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
- 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
- 241000209094 Oryza Species 0.000 description 6
- 230000036541 health Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 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 Fructus Myricae rubrae cake, the raw material including following: Fructus Myricae rubrae, glutinous rice flour, corn flour, Fructus Arctii, Folium Stevlae Rebaudianae, Herba mesonae chinensis, Folium Perillae, Herba Taraxaci, pure water, sweeting agent, Oleum Helianthi, Pollen Pini；Its processing method comprises the following steps: it is stand-by that (1) prepares Fructus Myricae rubrae slurry；(2), nutritional solution is prepared；(3) mixed liquor is prepared；(4) glutinous rice flour is mixed with corn flour, then Fructus Myricae rubrae slurry, mixed liquor and Oleum Helianthi 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 Myricae rubrae, and adds the fuel compositions such as Fructus Arctii, corn flour, Folium Stevlae Rebaudianae, 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 Fructus Myricae rubrae 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 Fructus Myricae rubrae 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 Fructus Myricae rubrae cake, it is characterised in that include the raw material of following weight portion:
Fructus Myricae rubrae 25～50 parts, glutinous rice flour 25～50 parts, corn flour 40～70 parts, Fructus Arctii 3～5 parts, Folium Stevlae Rebaudianae 2～3 parts, celestial being
Grass 1～3 part, Folium Perillae 2～3 parts, Herba Taraxaci 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Oleum Helianthi 2～5 parts, pine
Pollen 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Myricae rubrae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Myricae rubrae slurry stand-by；
(2), Fructus Arctii, Folium Stevlae Rebaudianae, Herba mesonae chinensis, Folium Perillae and Herba Taraxaci 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 corn flour, then Fructus Myricae rubrae slurry, mixed liquor and Oleum Helianthi 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 Myricae rubrae, and adds the fuel compositions such as Fructus Arctii, corn flour, Folium Stevlae Rebaudianae, 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 Fructus Myricae rubrae cake, including the raw material of following weight portion:
25 parts of Fructus Myricae rubrae, glutinous rice flour 25 parts, corn flour 40 parts, Fructus Arctii 3 parts, Folium Stevlae Rebaudianae 2 parts, Herba mesonae chinensis 1 part, Folium Perillae 2 parts, Pu
Herba Taraxaci 2 parts, pure water are appropriate, sweeting agent 5 parts, Oleum Helianthi 2 parts, Pollen Pini 3 parts；
Its processing method comprises the following steps:
(1) by Fructus Myricae rubrae remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain Fructus Myricae rubrae slurry stand-by；
(2), Fructus Arctii, Folium Stevlae Rebaudianae, Herba mesonae chinensis, Folium Perillae and Herba Taraxaci 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 corn flour, then Fructus Myricae rubrae slurry, mixed liquor and Oleum Helianthi 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 Fructus Myricae rubrae cake, including the raw material of following weight portion:
50 parts of Fructus Myricae rubrae, glutinous rice flour 50 parts, corn flour 70 parts, Fructus Arctii 5 parts, Folium Stevlae Rebaudianae 3 parts, Herba mesonae chinensis 3 parts, Folium Perillae 3 parts, Pu
Herba Taraxaci 3 parts, pure water are appropriate, sweeting agent 8 parts, Oleum Helianthi 5 parts, Pollen Pini 5 parts；
Its processing method comprises the following steps:
(1) by Fructus Myricae rubrae remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain Fructus Myricae rubrae slurry stand-by；
(2), Fructus Arctii, Folium Stevlae Rebaudianae, Herba mesonae chinensis, Folium Perillae and Herba Taraxaci 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 corn flour, then Fructus Myricae rubrae slurry, mixed liquor and Oleum Helianthi 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 Fructus Myricae rubrae cake, it is characterised in that include the raw material of following weight portion:
Fructus Myricae rubrae 25～50 parts, glutinous rice flour 25～50 parts, corn flour 40～70 parts, Fructus Arctii 3～5 parts, Folium Stevlae Rebaudianae 2～3 parts, Herba mesonae chinensis 1
～3 parts, Folium Perillae 2～3 parts, Herba Taraxaci 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, Oleum Helianthi 2～5 parts, Pollen Pini
3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Myricae rubrae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Myricae rubrae slurry stand-by；
(2), Fructus Arctii, Folium Stevlae Rebaudianae, Herba mesonae chinensis, Folium Perillae and Herba Taraxaci 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 corn flour, then Fructus Myricae rubrae slurry, mixed liquor and Oleum Helianthi 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 Fructus Myricae rubrae 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 |
|---|---|---|---|
| CN201610702320.0A CN106261669A (en) | 2016-08-21 | 2016-08-21 | A kind of Fructus Myricae rubrae cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702320.0A CN106261669A (en) | 2016-08-21 | 2016-08-21 | A kind of Fructus Myricae rubrae cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261669A true CN106261669A (en) | 2017-01-04 |
Family
ID=57662039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610702320.0A Withdrawn CN106261669A (en) | 2016-08-21 | 2016-08-21 | A kind of Fructus Myricae rubrae cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261669A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053859A (en) * | 2015-08-05 | 2015-11-18 | 江新祥 | Pumpkin cake processing method |
-
2016
- 2016-08-21 CN CN201610702320.0A patent/CN106261669A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053859A (en) * | 2015-08-05 | 2015-11-18 | 江新祥 | Pumpkin cake processing method |
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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 |
Application publication date: 20170104 |
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| WW01 | Invention patent application withdrawn after publication |