CN107333837A - A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake - Google Patents
A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake Download PDFInfo
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- CN107333837A CN107333837A CN201710676510.4A CN201710676510A CN107333837A CN 107333837 A CN107333837 A CN 107333837A CN 201710676510 A CN201710676510 A CN 201710676510A CN 107333837 A CN107333837 A CN 107333837A
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- cake
- hawthorn
- invigorating
- stomach
- nourishing
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake, it is characterised in that hawthorn is cleaned first, dried, is crushed, is enucleated, is soaked, boiling, filtering, obtain haw juice；Secondly fresh Chinese chestnut is shelled, cut into slices, is beaten, is sieved, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain chestnut starch；Then egg, white granulated sugar and cake foaming agent mixed foaming, prepare egg liquid, be eventually adding wheat flour, oatmeal, chestnut starch and the mixing of other auxiliary agents, mixing, brush oil, injection molding, baking and packaging, obtain a kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake.The cake of the present invention, has hawthorn flavor, and sweet and sour taste, exquisite appearance, quality are soft, suitable for people of all ages, not only has higher nutritive value, and with healthcare functions such as nourishing the stomach, invigorating the spleen.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake.
Background technology
Hawthorn is containing multivitamin, crataegolic acid, tartaric acid, citric acid, malic acid etc., also containing flavonoids, lactone, sugar
The mineral matter such as class, protein, fat and calcium, phosphorus, iron, contained lipolytic enzyme can promote the digestion of fat food.Promote gastric juice
The function such as enzyme element in secretion and increase stomach.The traditional Chinese medical science thinks, hawthorn has stagnant disperse accumulationsization, convergence and dysentery, activated blood circulation and dispersed blood clots and other effects.It is main
Control the diseases such as full, the hernia blood stasis amenorrhoea of eating accumulation, chest diaphragm spleen.Containing drug ingedients such as mountain terpene and flavonoids in hawthorn, have
Significant expansion blood vessel and antihypertensive effect, there is the function of enhancing cardiac muscle, arrhythmia, regulation blood fat and cholesterol level.
The content of the invention
It is an object of the invention to provide a kind of nourishing the stomach of unique flavor, the cake of the hawthorn flavor of invigorating the spleen.
In order to realize above-mentioned purpose, present invention employs following technical scheme：
A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake, it is characterised in that hawthorn is cleaned first, dry, crush, be enucleated, soaked
Bubble, boiling, filtering, obtain haw juice；Secondly fresh Chinese chestnut is shelled, cut into slices, is beaten, is sieved, filter residue extrusion process, filtrate from
The heart, freeze-drying, obtain chestnut starch；Then egg, white granulated sugar and cake foaming agent mixed foaming, egg liquid is prepared, finally added
Enter wheat flour, oatmeal, chestnut starch and the mixing of other auxiliary agents, mixing, brush oil, injection molding, baking and packaging, obtain a breeding
Stomach, invigorating the spleen hawthorn flavor cake.
Described nourishing the stomach, the cake of the hawthorn flavor of invigorating the spleen, it is characterised in that it is prepared by following steps：
（1）Fresh hawthorn is cleaned, dries, hawthorn is broken into without crushing fruit stone by flat using roller disintegrating machine,
Stoning, pulp are immersed in ascorbic acid solution；By pulp and water with 1：0.04-0.05 mass ratio mixing, 80-90 DEG C of constant temperature
Boiling 20-30min is stirred, natural cooling, 20-24h is stood, is filtered using straining machine, obtain haw juice；
（2）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 1-2mm；Chinese chestnut piece is added to the hydrogen-oxygen of 4-5 times of parts by weight
Change in sodium water solution, be transferred in beater and be beaten 30-40min, cross 60-80 mesh sieves, obtain filter residue a and filtrate；By filtrate again
150-200 mesh sieves are crossed, obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added to the hydroxide of 2-3 times times of parts by weight
In sodium water solution, it is placed in extruder, extrudes 40-50min, crosses 150-200 mesh sieves, obtain filtrate b；Merging filtrate a and filtrate
B, 20-24h is stood, centrifugation, supernatant is removed, centrifugation thing freeze-drying, attrition grinding, crosses 150-200 mesh sieves, obtain Chinese chestnut shallow lake
Powder；
（3）First white granulated sugar is added in egg-whisk, adds egg, 3-5min is stirred with 300-400r/min speed, extremely
Icing Sugar is dispersed, and egg liquid is slightly sticky thick；Cake foaming agent is added, its mixing is made with 300-400r/min speed stirring 2-3min
Uniformly, then with 500-600r/min speed 4-5min is stirred, moist foaming, obtains egg liquid；
（4）By wheat flour, oatmeal, chestnut starch, dextrin, potassium sorbate and maltitol with 1：0.2-0.3：0.2-0.25：
0.1-0.12：0.01-0.012：0.12-0.15 mass ratio is mixed evenly, and obtains mixed powder；Divide mixed powder to 3-
It is added in the egg liquid of 2-2.5 times of parts by weight for 4 times, adds 5-7min, stirring are stirred with 300-400r/min speed every time
After uniformly, the haw juice of 0.5-0.7 times of parts by weight is added, continues to be mixed evenly, obtains batter；
（5）Brush brush last layer salad oil is first used in mould, is then injected batter in mould, batter injection rate is mould
The 50%-60% of volume, then the oven for baking being preheated is placed in, baking box inner face fire temperature is 180-200 DEG C, and fire in a stove before fuel is added temperature is
160-180 DEG C of baking time 12-15min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, packaging.
Described nourishing the stomach, the preparation method of the cake of the hawthorn flavor of invigorating the spleen, it is characterised in that step（1）Middle Vitamin C
Acid solution is 5% ascorbic acid solution.
Described nourishing the stomach, the preparation method of the cake of the hawthorn flavor of invigorating the spleen, it is characterised in that step（2）Middle hydroxide
Sodium water solution is 4-5% sodium hydrate aqueous solution.
Described nourishing the stomach, the preparation method of the cake of the hawthorn flavor of invigorating the spleen, it is characterised in that step（3）White granulated sugar, chicken
The mass ratio of egg and cake foaming agent is 1：8-10：1.2-1.5.
By above-mentioned technical scheme, the beneficial effects of the invention are as follows：
The present invention hawthorn is cleaned, dried, is crushed, is enucleated, is soaked, boiling, filtering, obtain haw juice；Haw juice is added to
In cake, not only increase the sour-sweet mouthfeel of cake, trigger appetite, but also impart the healthcare function of cake nourishing the stomach, invigorating the spleen.This
Fresh Chinese chestnut is shelled, cut into slices, is beaten, sieved by invention, filter residue extrusion process, filtrate centrifugation, freeze-drying, obtain chestnut starch；
Dietary fiber is not only rich in chestnut starch, and rich in nutritional ingredients such as vitamin C, potassium, iron, zinc, is added in cake, makes
Cake of the invention is obtained, has certain dietotherapy effect to angiocardiopathy, kidney deficiency, canker sore, also promotees with good invigorating the spleen
The physiological hygiene function of digestion.The cake of the present invention, has hawthorn flavor, sweet and sour taste, exquisite appearance, quality are soft, old and young
All preferably, not only there is higher nutritive value, and with healthcare functions such as nourishing the stomach, invigorating the spleen.
Embodiment
The cake of the hawthorn flavor of the nourishing the stomach, invigorating the spleen of the present embodiment, it is prepared by following steps：
（1）Fresh hawthorn is cleaned, dries, hawthorn is broken into without crushing fruit stone by flat using roller disintegrating machine,
Stoning, pulp are immersed in ascorbic acid solution；By pulp and water with 1：0.05 mass ratio mixing, 90 DEG C of constant temperature stir boiling
30min, natural cooling, 24h is stood, is filtered using straining machine, obtains haw juice；
（2）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 2mm；Chinese chestnut piece is added to the sodium hydroxide of 5 times of parts by weight
In the aqueous solution, it is transferred in beater and is beaten 40min, crosses 80 mesh sieves, obtain filter residue a and filtrate；By filtrate after 200 mesh sieves,
Obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added in the sodium hydrate aqueous solution of 3 times of times of parts by weight, is placed in
In extruder, 50min is extruded, 200 mesh sieves is crossed, obtains filtrate b；Merging filtrate a and filtrate b, 24h is stood, centrifugation, removes supernatant
Liquid, centrifugation thing freeze-drying, attrition grinding, crosses 200 mesh sieves, obtains chestnut starch；
（3）First white granulated sugar is added in egg-whisk, adds egg, 5min is stirred with 300r/min speed, it is equal to Icing Sugar
Even scattered, egg liquid is slightly sticky thick；Cake foaming agent is added, makes it well mixed with 300r/min speed stirring 2min, then with
600r/min speed stirring 5min, moist foaming, obtains egg liquid；
（4）By wheat flour, oatmeal, chestnut starch, dextrin, potassium sorbate and maltitol with 1：0.3：0.25：0.12：
0.012：0.15 mass ratio is mixed evenly, and obtains mixed powder；Mixed powder is divided 3 times and is added to 2.5 times of parts by weight
Egg liquid in, add 5min is stirred with 300r/min speed every time, after stirring, add the hawthorn of 0.7 times of parts by weight
Juice, continue to be mixed evenly, obtain batter；
（5）Brush brush last layer salad oil is first used in mould, is then injected batter in mould, batter injection rate is mould
The 60% of volume, then the oven for baking being preheated is placed in, baking box inner face fire temperature is 200 DEG C, and fire in a stove before fuel is added temperature is 180 DEG C of bakings
Roasting time 12min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, packaging.
The step of the present embodiment（1）Middle ascorbic acid solution is 5% ascorbic acid solution.
The step of the present embodiment（2）Middle sodium hydrate aqueous solution is 5% sodium hydrate aqueous solution.
The step of the present embodiment（3）The mass ratio of white granulated sugar, egg and cake foaming agent is 1：8：1.5.
Claims (5)
1. a kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake, it is characterised in that hawthorn is cleaned first, dried, is crushed, is enucleated,
Immersion, boiling, filtering, obtain haw juice；Secondly fresh Chinese chestnut is shelled, cut into slices, is beaten, is sieved, filter residue extrusion process, filtrate from
The heart, freeze-drying, obtain chestnut starch；Then egg, white granulated sugar and cake foaming agent mixed foaming, egg liquid is prepared, finally added
Enter wheat flour, oatmeal, chestnut starch and the mixing of other auxiliary agents, mixing, brush oil, injection molding, baking and packaging, obtain a breeding
Stomach, invigorating the spleen hawthorn flavor cake.
2. the cake of the hawthorn flavor of nourishing the stomach, invigorating the spleen according to claims 1, it is characterised in that it is by following steps
It is prepared：
（1）Fresh hawthorn is cleaned, dries, hawthorn is broken into without crushing fruit stone by flat using roller disintegrating machine,
Stoning, pulp are immersed in ascorbic acid solution；By pulp and water with 1：0.04-0.05 mass ratio mixing, 80-90 DEG C of constant temperature
Boiling 20-30min is stirred, natural cooling, 20-24h is stood, is filtered using straining machine, obtain haw juice；
（2）Fresh Chinese chestnut is shelled, removes scarlet, is cut into the thick thin slices of 1-2mm；Chinese chestnut piece is added to the hydrogen-oxygen of 4-5 times of parts by weight
Change in sodium water solution, be transferred in beater and be beaten 30-40min, cross 60-80 mesh sieves, obtain filter residue a and filtrate；By filtrate again
150-200 mesh sieves are crossed, obtain filtrate a and filter residue b；Filter residue a and filter residue b is merged, is added to the hydroxide of 2-3 times times of parts by weight
In sodium water solution, it is placed in extruder, extrudes 40-50min, crosses 150-200 mesh sieves, obtain filtrate b；Merging filtrate a and filtrate
B, 20-24h is stood, centrifugation, supernatant is removed, centrifugation thing freeze-drying, attrition grinding, crosses 150-200 mesh sieves, obtain Chinese chestnut shallow lake
Powder；
（3）First white granulated sugar is added in egg-whisk, adds egg, 3-5min is stirred with 300-400r/min speed, extremely
Icing Sugar is dispersed, and egg liquid is slightly sticky thick；Cake foaming agent is added, its mixing is made with 300-400r/min speed stirring 2-3min
Uniformly, then with 500-600r/min speed 4-5min is stirred, moist foaming, obtains egg liquid；
（4）By wheat flour, oatmeal, chestnut starch, dextrin, potassium sorbate and maltitol with 1：0.2-0.3：0.2-0.25：
0.1-0.12：0.01-0.012：0.12-0.15 mass ratio is mixed evenly, and obtains mixed powder；Divide mixed powder to 3-
It is added in the egg liquid of 2-2.5 times of parts by weight for 4 times, adds 5-7min, stirring are stirred with 300-400r/min speed every time
After uniformly, the haw juice of 0.5-0.7 times of parts by weight is added, continues to be mixed evenly, obtains batter；
（5）Brush brush last layer salad oil is first used in mould, is then injected batter in mould, batter injection rate is mould
The 50%-60% of volume, then the oven for baking being preheated is placed in, baking box inner face fire temperature is 180-200 DEG C, and fire in a stove before fuel is added temperature is
160-180 DEG C of baking time 12-15min, to cake surface in golden yellow, less than 35 DEG C are naturally cooled to, packaging.
3. the preparation method of the cake of the hawthorn flavor of nourishing the stomach, invigorating the spleen according to claims 2, it is characterised in that step
Suddenly（1）Middle ascorbic acid solution is 5% ascorbic acid solution.
4. the preparation method of the cake of the hawthorn flavor of nourishing the stomach, invigorating the spleen according to claims 2, it is characterised in that step
Suddenly（2）Middle sodium hydrate aqueous solution is 4-5% sodium hydrate aqueous solution.
5. the preparation method of the cake of the hawthorn flavor of nourishing the stomach, invigorating the spleen according to claims 2, it is characterised in that step
Suddenly（3）The mass ratio of white granulated sugar, egg and cake foaming agent is 1：8-10：1.2-1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710676510.4A CN107333837A (en) | 2017-08-09 | 2017-08-09 | A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710676510.4A CN107333837A (en) | 2017-08-09 | 2017-08-09 | A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake |
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| Publication Number | Publication Date |
|---|---|
| CN107333837A true CN107333837A (en) | 2017-11-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710676510.4A Pending CN107333837A (en) | 2017-08-09 | 2017-08-09 | A kind of nourishing the stomach, invigorating the spleen hawthorn flavor cake |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104482A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Rose digestion-promoting cake and making method thereof |
| CN105341112A (en) * | 2015-12-11 | 2016-02-24 | 季桂芳 | Health cake and preparation method thereof |
| CN106387815A (en) * | 2016-09-18 | 2017-02-15 | 河南省农业科学院 | Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis |
-
2017
- 2017-08-09 CN CN201710676510.4A patent/CN107333837A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104482A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Rose digestion-promoting cake and making method thereof |
| CN105341112A (en) * | 2015-12-11 | 2016-02-24 | 季桂芳 | Health cake and preparation method thereof |
| CN106387815A (en) * | 2016-09-18 | 2017-02-15 | 河南省农业科学院 | Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis |
Non-Patent Citations (2)
| Title |
|---|
| 张淑琴: "《家庭实用中西面点制作方法》", 30 June 2011 * |
| 马莺: "《野生食用植物资源加工技术》", 30 June 2009, 中国轻工业出版社 * |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20171110 |