CN106879708A - A kind of lily flower cake - Google Patents
A kind of lily flower cake Download PDFInfo
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- CN106879708A CN106879708A CN201510912963.3A CN201510912963A CN106879708A CN 106879708 A CN106879708 A CN 106879708A CN 201510912963 A CN201510912963 A CN 201510912963A CN 106879708 A CN106879708 A CN 106879708A
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- lily
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Abstract
The invention discloses a kind of lily flower cake, the lily flower cake is counted include by weight：40 50 parts of stone mill flour, 20 30 parts of lily, 10 20 parts of highland barley, 10 20 parts of raisins, 5 10 parts of bitter buckwheat, 15 parts of honey, 15 parts of peanut, by by stone mill flour, lily, highland barley, raisins, bitter buckwheat, honey, several persons of peanut are made lily flower cake according to certain ratio has good nutritive value, while the unique fragrance of a flower of lily, makes its mouthfeel more preferable.
Description
Technical field
The present invention relates to a kind of food, more particularly to a kind of lily flower cake.
Background technology
The species of present food is more and more various, flower cake is the leisure food that people more like, but most flower cake has that mouthfeel is bad because of factors such as formula, processing technology, materials, and most of flower cakes all contain food additives, its not only nutritive value it is not high and harmful..
The content of the invention
The technical problems to be solved by the invention are to provide a kind of in good taste, lily flower cake for being of high nutritive value.
In order to solve the above-mentioned technical problem, the present invention is adopted the following technical scheme that：
A kind of lily flower cake, the lily flower cake is counted include by weight：40-50 parts, lily 20-30 parts, highland barley 10-20 parts, raisins 10-20 parts, bitter buckwheat 5-10 parts, honey 1-5 parts, peanut 1-5 parts of stone mill flour.
Wherein, the nutriment that stone mill flour will not be destroyed in wheat, farthest remain various nutriments, the particularly carrotene such as protein, carrotene, carbohydrate, calcium, phosphorus, iron, vitamin in wheat and vitamin is 18 times of other stone mill flour；Lily removes and contains protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61%, and calcium, phosphorus, iron, per hectogram containing nutrients such as 1.443 milligrams of vitamin Bs, 21.2 milligrams of vitamin Cs outside, also containing some special nutritional ingredients, such as various alkaloids of colchicin.In human body, not only with the work(of good nutritious tonifying, but also the various Seasonal diseases caused to dry in autumn have certain preventive and therapeutic effect for these composition comprehensive functions.Effect that fresh lily bulb has mental-tranquilization, moistens the lung and relieve the cough is said in the traditional Chinese medical science, the people to eak after being ill is highly profitable, highland barley contains protein, fat, starch, vitamin B has functions that tonifying spleen nourishing the stomach, QI invigorating antidiarrheal, strong muscle benefit power, dehumidifying sweating；Grape biltong is soft fresh and sweet, nutritious;Contain vitamin C, vitamin E and Flavonoid substances in bitter buckwheat；Peanut is in itself the plant food of high energy, high protein and lipid high, and without cholesterol and trans-fatty acid, and rich in micronutrient, the material such as phytosterol, resveratrol, isoflavones, antioxidant has important health-care effect.
Above-mentioned stone mill flour, highland barley, bitter buckwheat, peanut have good nutritive value, at the same lily not only edibility is high, it is agreeably sweet while honey provides appropriate sugariness for lily flower cake and with unique fragrance of a flower, make its mouthfeel more preferable.
Preferably, the lily flower cake is counted include by weight：45 parts of stone mill flour, 25 parts of lily, 15 parts of highland barley, 15 parts of raisins, 7 parts of bitter buckwheat, 3 parts of honey, 3 parts of peanut.
Preferably, the lily moisture content is 30%-40%.
Preferably, the peanut is made powder after frying.
Compared with prior art, the beneficial effect of a kind of lily flower cake of the invention：By by stone mill flour, lily, highland barley, raisins, bitter buckwheat, honey, several persons of peanut are made lily flower cake according to certain ratio has good nutritive value, while the unique fragrance of a flower of lily, makes its mouthfeel more preferable.
Specific embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, in addition to mutually exclusive feature and/or step, can combine by any way.
Any feature disclosed in this specification, unless specifically stated otherwise, can alternative features equivalent by other or with similar purpose replaced.I.e., unless specifically stated otherwise, each feature is an example in a series of equivalent or similar characteristics.
Embodiment 1
A kind of lily flower cake, the lily flower cake is counted include by weight：40 parts of stone mill flour, 20 parts of lily, 10 parts of highland barley, 10 parts of raisins, 5 parts of bitter buckwheat, 1 part of honey, 1 part of peanut, lily moisture content is 30%, and peanut is made powder after frying.
Embodiment 2
A kind of lily flower cake, the lily flower cake is counted include by weight：45 parts of stone mill flour, 25 parts of lily, 15 parts of highland barley, 15 parts of raisins, 7 parts of bitter buckwheat, 3 parts of honey, 3 parts of peanut, lily moisture content is 35%, and peanut is made powder after frying.
Embodiment 3
A kind of lily flower cake, the lily flower cake is counted include by weight：50 parts of stone mill flour, 30 parts of lily, 20 parts of highland barley, 20 parts of raisins, 10 parts of bitter buckwheat, 5 parts of honey, 5 parts of peanut, lily moisture content is 35%, and peanut is made powder after frying.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, every any modification, equivalent and improvement made within the spirit and principles in the present invention etc. should be included within the scope of the present invention.
Claims (4)
1. a kind of lily flower cake, it is characterised in that the lily flower cake is counted include by weight：40-50 parts, lily 20-30 parts, highland barley 10-20 parts, raisins 10-20 parts, bitter buckwheat 5-10 parts, honey 1-5 parts, peanut 1-5 parts of stone mill flour.
2. a kind of lily flower cake according to claim 1, it is characterised in that the lily flower cake is counted include by weight：45 parts of stone mill flour, 25 parts of lily, 15 parts of highland barley, 15 parts of raisins, 7 parts of bitter buckwheat, 3 parts of honey, 3 parts of peanut.
3. a kind of lily flower cake according to claim 1 and 2, it is characterised in that：The lily moisture content is 30%-40%.
4. a kind of lily flower cake according to claim 1 and 2, it is characterised in that：The peanut is made powder after frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912963.3A CN106879708A (en) | 2015-12-11 | 2015-12-11 | A kind of lily flower cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912963.3A CN106879708A (en) | 2015-12-11 | 2015-12-11 | A kind of lily flower cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106879708A true CN106879708A (en) | 2017-06-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912963.3A Pending CN106879708A (en) | 2015-12-11 | 2015-12-11 | A kind of lily flower cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106879708A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246197A (en) * | 2021-12-24 | 2022-03-29 | 昆明生物制造研究院有限公司 | Highland barley and rose flower cake and preparation method thereof |
-
2015
- 2015-12-11 CN CN201510912963.3A patent/CN106879708A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246197A (en) * | 2021-12-24 | 2022-03-29 | 昆明生物制造研究院有限公司 | Highland barley and rose flower cake and preparation method thereof |
| CN114246197B (en) * | 2021-12-24 | 2024-03-15 | 昆明生物制造研究院有限公司 | Highland barley and rose fresh flower cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |