CN106261670A - A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation method thereof - Google Patents
A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation method thereof Download PDFInfo
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- CN106261670A CN106261670A CN201610706318.0A CN201610706318A CN106261670A CN 106261670 A CN106261670 A CN 106261670A CN 201610706318 A CN201610706318 A CN 201610706318A CN 106261670 A CN106261670 A CN 106261670A
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- Prior art keywords
- avenae nudae
- semen avenae
- caulis
- folium brassicae
- brassicae capitatae
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- 210000000582 semen Anatomy 0.000 title claims abstract description 33
- 241000628997 Flos Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- 239000008176 lyophilized powder Substances 0.000 claims abstract description 13
- 239000004382 Amylase Substances 0.000 claims abstract description 9
- 108010065511 Amylases Proteins 0.000 claims abstract description 9
- 102000013142 Amylases Human genes 0.000 claims abstract description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 9
- 235000019418 amylase Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 8
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 8
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 7
- 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 abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 239000011812 mixed powder Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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 invention discloses a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, be made up of the raw material of following weight portion: Semen avenae nudae 130 140, Oryza glutinosa 60 65, sucrose 56, Flos Camelliae Japonicae 46, Caulis et Folium Brassicae capitatae 57, Pedicellus et Pericarpium Trapae 8 10, Rhizoma amorphophalli 67, Herb Gynostemmae Pentaphylli 7 10, black Bulbus Allii 24, dry scallop 35, milk powder 47, Fructus Amomi 45, limed egg lyophilized powder 23, sucrose fatty acid ester 0.6 0.8, amylase is appropriate, pullulanase is appropriate.Semen avenae nudae and Oryza glutinosa are first carried out autoclaving in manufacturing process by the flour of the present invention, carry out process by amylase and pullulanase again and obtain resistant starch, the aging of starch can be slowed down bring back to life, mixed powder is carried out secondary cook, enhance the viscosity of powder, plasticity is good, and the new year cake obtained is homogeneous, and the holding time is long.The compositions such as the Flos Camelliae Japonicae of interpolation, Caulis et Folium Brassicae capitatae are the most nutritious, the most good health-care effect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation side thereof
Method.
Background technology
Semen avenae nudae is a kind of containing high microsteping, homovitamin, high protein, low sugar, low-fat crop.It averagely contains
The protein of 11.31%, protein content is above Semen Tritici aestivi, Oryza sativa L. and Semen Maydis；8 kinds of ammonia of needed by human contained in blue or green
Base acid content, especially lysine and tryptophan, also above above-mentioned three kinds of corn.Semen avenae nudae has amylopectin and the straight chain of uniqueness
The ratio of starch, it generally contains the amylopectin of about 90%, even cultivates amylopectin content close to or up 100%
Semen avenae nudae new varieties.In weakly alkaline gel mucus after amylopectin heating in Semen avenae nudae, there is the effect that gastric acid inhibitory is too much.Blue or green
Highland barley contains the dietary fiber of higher amount in other cereal crops, and dietary fiber is described as " street cleaner " of digestion,
It has effect of cleaning intestinal.Semen avenae nudae is possibly together with abundant vitamin B group and the mineral element of multiple beneficial human body, to promotion
Health is grown positive effect.Semen avenae nudae is possibly together with the ovum of oleic acid, linoleic acid, linolenic acid and the brain-strengthening of cholesterol reducing effect
Phospholipid, cephalin etc..
Refer to rice bigger for stickiness on new year cake ordinary meaning or add appropriate rice flour and the cake that is steamed into.New year cake has in China
There is long history, be the conventional food of Han nationality, especially the Speciality Foods in lunar calendar Spring Festival.It is said that as far back as the Song dynasty, every common people are just
Have the junior one in the first month of the lunar year to eat the custom of new year cake, when new year cake developed into bright, Qing Dynasty two towards when, become one year-round provision on the market
Snack, and the new year cake in north and south respectively has peculiar flavour.Owing to new year cake has delicious food, fragrant and sweet, the characteristic of sweet-smelling as food, more accumulate
Containing abundant history culture breath, therefore new year cake is the same relatively early by industrialization with many traditional foods.Now, either various
In the market of farm produce of scale or supermarket, there is the figure that new year cake haunts." Semen avenae nudae new year cake process parameter optimizing and the storage thereof of Wang Weiqiong
Hide characteristic research " in a literary composition for using the production technology of Highland barley production new year cake to make detailed introduction, but go out aborning
Show that new year cake is the most aging brings back to life, and the shortcoming such as the holding time is short.The present invention has made to improve on the basis of its production technology,
To solve the shortcoming that Semen avenae nudae new year cake produces.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, is made up of the raw material of following weight portion: Semen avenae nudae 130-140, Oryza glutinosa 60-65, sucrose
5-6, Flos Camelliae Japonicae 4-6, Caulis et Folium Brassicae capitatae 5-7, Pedicellus et Pericarpium Trapae 8-10, Rhizoma amorphophalli 6-7, Herb Gynostemmae Pentaphylli 7-10, black Bulbus Allii 2-4, dry scallop 3-5, milk powder 4-7,
Fructus Amomi 4-5, limed egg lyophilized powder 2-3, sucrose fatty acid ester 0.6-0.8, amylase is appropriate, pullulanase is appropriate.
The preparation method of described a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, comprises the following steps:
(1) by Semen avenae nudae, sticky rice washing totally after in clear water, first soak 3-4h, be then 0.4-0.5Mpa at pressure, temperature is
Autoclaving 50-60min under conditions of 110-115 DEG C, makes after drying grinds after natural cooling under conditions of 65-70 DEG C
Concentration is the emulsion of 18%, is subsequently adding the amylase of 2U/g and the pullulanase of 0.8U/g, and at a temperature of 60 DEG C, 5-6h is laggard
Row enzyme denaturing processes, and obtains resistant starch after drying；
(2) sucrose fatty acid ester is mixed by the mass ratio of 1:9 with water, be heated to being completely dissolved in the water-bath of 75 DEG C,
To emulsion, standby；
(3) add water after Flos Camelliae Japonicae, Caulis et Folium Brassicae capitatae, Herb Gynostemmae Pentaphylli, black Bulbus Allii being cleaned defibrination, is incubated 30-40min after being then heated to 90 DEG C,
After filtration, filtrate is concentrated, obtain concentrating lixiviating solution；
(4) dry scallop, Fructus Amomi are added 7-8 times of soak by water 50-60min, filter and backward filtrate adds Pedicellus et Pericarpium Trapae, Rhizoma amorphophalli defibrination, cold
Freeze the dried lyophilized powder that obtains, standby；
(5) by after resistant starch, sucrose, emulsion, concentration lixiviating solution, lyophilized powder, milk powder, limed egg lyophilized powder mix homogeneously
The water adding gross mass 60% stirs, and is then fed in boiling water pot cooking, and takes out and is cooled to when 55-60 DEG C be placed again into pot
In carry out secondary and cook, obtain mixing grog；
(6) mixing grog is sent in rice cake forming machine extruded while hot, sterilization packaging after cooling section, obtain described Semen avenae nudae
New year cake.
The invention have the advantage that Semen avenae nudae and Oryza glutinosa are first carried out autoclaving in manufacturing process by the flour of the present invention, then
Carry out process by amylase and pullulanase and obtain resistant starch, the aging of starch can be slowed down and bring back to life, mixed powder is entered
Row secondary cooks, and enhances the viscosity of powder, and plasticity is good, and the new year cake obtained is homogeneous, and the holding time is long.The Flos Camelliae Japonicae added
The compositions such as flower, Caulis et Folium Brassicae capitatae are the most nutritious, the most good health-care effect.
Detailed description of the invention
A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, is made up of the raw material of following weight portion (kg): Semen avenae nudae 130, Oryza glutinosa 60, sucrose
5, Flos Camelliae Japonicae 4, Caulis et Folium Brassicae capitatae 5, Pedicellus et Pericarpium Trapae 8, Rhizoma amorphophalli 6, Herb Gynostemmae Pentaphylli 7, black Bulbus Allii 2, dry scallop 3, milk powder 4, Fructus Amomi 4, limed egg lyophilized powder 2,
Sucrose fatty acid ester 0.6, amylase are appropriate, pullulanase is appropriate.
The preparation method of described a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, comprises the following steps:
(1) by Semen avenae nudae, sticky rice washing totally after in clear water, first soak 3h, be then 0.4Mpa at pressure, temperature is 110 DEG C
Under the conditions of autoclaving 50min, dry after grinds under conditions of 65 DEG C after natural cooling and make the emulsion that concentration is 18%,
It is subsequently adding the amylase of 2U/g and the pullulanase of 0.8U/g, at a temperature of 60 DEG C, after 5h, carries out enzyme denaturing process, after drying
Obtain resistant starch；
(2) sucrose fatty acid ester is mixed by the mass ratio of 1:9 with water, be heated to being completely dissolved in the water-bath of 75 DEG C,
To emulsion, standby；
(3) add water after Flos Camelliae Japonicae, Caulis et Folium Brassicae capitatae, Herb Gynostemmae Pentaphylli, black Bulbus Allii being cleaned defibrination, is incubated 30min, filters after being then heated to 90 DEG C
After by filtrate concentrate, obtain concentrate lixiviating solution；
(4) dry scallop, Fructus Amomi are added 7 times of soak by water 50min, filter and backward filtrate adds Pedicellus et Pericarpium Trapae, Rhizoma amorphophalli defibrination, lyophilization
After lyophilized powder, standby；
(5) by after resistant starch, sucrose, emulsion, concentration lixiviating solution, lyophilized powder, milk powder, limed egg lyophilized powder mix homogeneously
The water adding gross mass 60% stirs, and is then fed in boiling water pot cooking, and takes out and is cooled to when 55 DEG C be placed again in pot entering
Row secondary cooks, and obtains mixing grog；
(6) mixing grog is sent in rice cake forming machine extruded while hot, sterilization packaging after cooling section, obtain described Semen avenae nudae
New year cake.
Claims (2)
1. a Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake, it is characterised in that be made up of the raw material of following weight portion: Semen avenae nudae 130-140, glutinous
Rice 60-65, sucrose 5-6, Flos Camelliae Japonicae 4-6, Caulis et Folium Brassicae capitatae 5-7, Pedicellus et Pericarpium Trapae 8-10, Rhizoma amorphophalli 6-7, Herb Gynostemmae Pentaphylli 7-10, black Bulbus Allii 2-4, dry scallop 3-
5, milk powder 4-7, Fructus Amomi 4-5, limed egg lyophilized powder 2-3, sucrose fatty acid ester 0.6-0.8, amylase is appropriate, pullulanase is suitable
Amount.
The preparation method of a kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake the most according to claim 1, it is characterised in that include following
Step:
(1) by Semen avenae nudae, sticky rice washing totally after in clear water, first soak 3-4h, be then 0.4-0.5Mpa at pressure, temperature is
Autoclaving 50-60min under conditions of 110-115 DEG C, makes after drying grinds after natural cooling under conditions of 65-70 DEG C
Concentration is the emulsion of 18%, is subsequently adding the amylase of 2U/g and the pullulanase of 0.8U/g, and at a temperature of 60 DEG C, 5-6h is laggard
Row enzyme denaturing processes, and obtains resistant starch after drying；
(2) sucrose fatty acid ester is mixed by the mass ratio of 1:9 with water, be heated to being completely dissolved in the water-bath of 75 DEG C,
To emulsion, standby；
(3) add water after Flos Camelliae Japonicae, Caulis et Folium Brassicae capitatae, Herb Gynostemmae Pentaphylli, black Bulbus Allii being cleaned defibrination, is incubated 30-40min after being then heated to 90 DEG C,
After filtration, filtrate is concentrated, obtain concentrating lixiviating solution；
(4) dry scallop, Fructus Amomi are added 7-8 times of soak by water 50-60min, filter and backward filtrate adds Pedicellus et Pericarpium Trapae, Rhizoma amorphophalli defibrination, cold
Freeze the dried lyophilized powder that obtains, standby；
(5) by after resistant starch, sucrose, emulsion, concentration lixiviating solution, lyophilized powder, milk powder, limed egg lyophilized powder mix homogeneously
The water adding gross mass 60% stirs, and is then fed in boiling water pot cooking, and takes out and is cooled to when 55-60 DEG C be placed again into pot
In carry out secondary and cook, obtain mixing grog；
(6) mixing grog is sent in rice cake forming machine extruded while hot, sterilization packaging after cooling section, obtain described Semen avenae nudae
New year cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706318.0A CN106261670A (en) | 2016-08-23 | 2016-08-23 | A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706318.0A CN106261670A (en) | 2016-08-23 | 2016-08-23 | A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261670A true CN106261670A (en) | 2017-01-04 |
Family
ID=57615678
Family Applications (1)
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|---|---|---|---|
| CN201610706318.0A Pending CN106261670A (en) | 2016-08-23 | 2016-08-23 | A kind of Flos Camelliae Japonicae Caulis et Folium Brassicae capitatae Semen avenae nudae new year cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106261670A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545915A (en) * | 2003-12-10 | 2004-11-17 | 周作良 | Potato-rice cake |
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN103250965A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Radix codonopsis-chrysanthemum lipid-lowering health-care rice cake and preparation method thereof |
| CN105851831A (en) * | 2016-06-27 | 2016-08-17 | 方加盛 | Resistant flour with abundant vitamins A and D and method for preparing resistant flour |
-
2016
- 2016-08-23 CN CN201610706318.0A patent/CN106261670A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545915A (en) * | 2003-12-10 | 2004-11-17 | 周作良 | Potato-rice cake |
| CN101449809A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Preservation rice cake and production technique thereof |
| CN103250965A (en) * | 2013-04-11 | 2013-08-21 | 李月素 | Radix codonopsis-chrysanthemum lipid-lowering health-care rice cake and preparation method thereof |
| CN105851831A (en) * | 2016-06-27 | 2016-08-17 | 方加盛 | Resistant flour with abundant vitamins A and D and method for preparing resistant flour |
Non-Patent Citations (1)
| Title |
|---|
| 王玮琼: "青稞年糕工艺参数优化及其贮藏特性研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
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