CN106307064A - Cumquat cakes and processing method thereof - Google Patents
Cumquat cakes and processing method thereof Download PDFInfo
- Publication number
- CN106307064A CN106307064A CN201610668214.5A CN201610668214A CN106307064A CN 106307064 A CN106307064 A CN 106307064A CN 201610668214 A CN201610668214 A CN 201610668214A CN 106307064 A CN106307064 A CN 106307064A
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- CN
- China
- Prior art keywords
- parts
- cumquat
- cakes
- fortunellae margaritae
- fructus fortunellae
- Prior art date
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- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 244000175448 Citrus madurensis Species 0.000 title abstract 10
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 12
- 235000019713 millet Nutrition 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 239000008170 walnut oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 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
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 235000007215 black sesame Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000002168 Tilia europaea Nutrition 0.000 claims description 6
- 240000006909 Tilia x europaea Species 0.000 claims description 6
- 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
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 3
- 239000012530 fluid Substances 0.000 abstract 3
- 240000005373 Panax quinquefolius Species 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 2
- 241000522190 Desmodium Species 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 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
- 229920002472 Starch Polymers 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
- 239000000446 fuel Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 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
- 238000000746 purification Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019698 starch Nutrition 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 provides cumquat cakes. The cumquat cakes are made from the following raw materials of cumquat, glutinous rice flour, yellow millet flour, American ginseng, stevia leaf, snowbell-leaf tickclover herbs, bodhi leaves, dandelions, purified water, a sweetening agent, walnut oil and sesame seed powder. A processing method of the cumquat cakes comprises the following steps of (1) making cumquat pulp for standby application; (2) preparing nutrient fluid; (3) preparing mixed fluid; (4) mixing the glutinous rice flour with the yellow millet flour, then adding the cumquat pulp, the mixed fluid and the walnut oil, performing stirring and mixing to obtain a mixture, putting the mixture into molds, and steaming the mixture; and (5) rolling the steamed cakes in the sesame seed powder so that the sesame seed powder is stuck to the surfaces of the cakes, performing vacuum sterilization, and performing packaging so as to obtain finished products. According to the cumquat cakes disclosed by the invention, the cumquat pulp is used as the raw material of the cakes, and nutrient components of the American ginseng, the yellow millet flour, the stevia leaf and the like are added, so that the cumquat cakes are crisp, fragrant and delicious, enable people to have aftertaste, have the health-care efficacies of stimulating appetite, promoting digestion, nourishing the stomach, strengthening bodies and the like, are simple in technology and low in investment, and take effect quickly, and standardized production is easy to realize.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Fructus Fortunellae Margaritae 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 Fortunellae Margaritae 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 Fortunellae Margaritae cake, it is characterised in that include the raw material of following weight portion:
Fructus Fortunellae Margaritae 25～50 parts, glutinous rice flour 25～50 parts, yellow millet powder 40～70 parts, Radix Panacis Quinquefolii 3～5 parts, Folium Stevlae Rebaudianae 2～3
Part, Herba Desmodii Styracifolii 1～3 parts, tilia europaea 2～3 parts, Herba Taraxaci 2～3 parts, pure water be appropriate, sweeting agent 5～8 parts, walnut oil 2～
5 parts, black sesame powder 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Fortunellae Margaritae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Fortunellae Margaritae slurry stand-by；
(2), Radix Panacis Quinquefolii, Folium Stevlae Rebaudianae, Herba Desmodii Styracifolii, tilia europaea and Herba Taraxaci are respectively washed after mix, add 6～10 times pure
Water purification, 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 yellow millet powder, then Fructus Fortunellae Margaritae slurry, mixed liquor and walnut 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 Fructus Fortunellae Margaritae, and adds Radix Panacis Quinquefolii, the yellow fuel composition such as millet powder, Folium Stevlae Rebaudianae,
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 Fructus Fortunellae Margaritae cake, including the raw material of following weight portion:
Fructus Fortunellae Margaritae 25 parts, glutinous rice flour 25 parts, yellow millet powder 40 parts, Radix Panacis Quinquefolii 3 parts, Folium Stevlae Rebaudianae 2 parts, Herba Desmodii Styracifolii 1 part, bodhi
2 parts of leaf, Herba Taraxaci 2 parts, pure water are appropriate, sweeting agent 5 parts, walnut oil 2 parts, black sesame powder 3 parts；
Its processing method comprises the following steps:
(1) by Fructus Fortunellae Margaritae remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain Fructus Fortunellae Margaritae slurry stand-by；
(2), Radix Panacis Quinquefolii, Folium Stevlae Rebaudianae, Herba Desmodii Styracifolii, tilia europaea and Herba Taraxaci are respectively washed after mix, add 6 times pure
Water, soak at room temperature 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 yellow millet powder, then Fructus Fortunellae Margaritae slurry, mixed liquor and walnut 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 Fructus Fortunellae Margaritae cake, including the raw material of following weight portion:
Fructus Fortunellae Margaritae 50 parts, glutinous rice flour 50 parts, yellow millet powder 70 parts, Radix Panacis Quinquefolii 5 parts, Folium Stevlae Rebaudianae 3 parts, Herba Desmodii Styracifolii 3 parts, bodhi
3 parts of leaf, Herba Taraxaci 3 parts, pure water are appropriate, sweeting agent 8 parts, walnut oil 5 parts, black sesame powder 5 parts；
Its processing method comprises the following steps:
(1) by Fructus Fortunellae Margaritae remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain Fructus Fortunellae Margaritae slurry stand-by；
(2), Radix Panacis Quinquefolii, Folium Stevlae Rebaudianae, Herba Desmodii Styracifolii, tilia europaea and Herba Taraxaci are respectively washed after mix, add 10 times pure
Water, soak at room temperature 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 yellow millet powder, then Fructus Fortunellae Margaritae slurry, mixed liquor and walnut 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 Fructus Fortunellae Margaritae cake, it is characterised in that include the raw material of following weight portion:
Fructus Fortunellae Margaritae 25～50 parts, glutinous rice flour 25～50 parts, yellow millet powder 40～70 parts, Radix Panacis Quinquefolii 3～5 parts, Folium Stevlae Rebaudianae 2～3 parts, wide
Herba Lysimachiae 1～3 parts, tilia europaea 2～3 parts, Herba Taraxaci 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, walnut oil 2～5 parts,
Black sesame powder 3～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Fortunellae Margaritae remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain Fructus Fortunellae Margaritae slurry stand-by；
(2), Radix Panacis Quinquefolii, Folium Stevlae Rebaudianae, Herba Desmodii Styracifolii, tilia europaea and Herba Taraxaci 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 yellow millet powder, then Fructus Fortunellae Margaritae slurry, mixed liquor and walnut 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 Fructus Fortunellae Margaritae 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 |
|---|---|---|---|
| CN201610668214.5A CN106307064A (en) | 2016-08-14 | 2016-08-14 | Cumquat cakes and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668214.5A CN106307064A (en) | 2016-08-14 | 2016-08-14 | Cumquat cakes and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307064A true CN106307064A (en) | 2017-01-11 |
Family
ID=57740845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610668214.5A Withdrawn CN106307064A (en) | 2016-08-14 | 2016-08-14 | Cumquat cakes and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307064A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
-
2016
- 2016-08-14 CN CN201610668214.5A patent/CN106307064A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366246A (en) * | 2014-10-29 | 2015-02-25 | 赵晓云 | Sticky-rice and red-date steamed stuffed buns and preparation method thereof |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |