CN107439929A - A kind of xylitol oat mung bean cake and its preparation technology - Google Patents
A kind of xylitol oat mung bean cake and its preparation technology Download PDFInfo
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 53
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- 239000000811 xylitol Substances 0.000 title claims abstract description 53
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of xylitol oat mung bean cake, including fillings and cladding, the cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20；The fillings includes the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20.The invention also discloses the preparation technology of xylitol oat mung bean cake.The xylitol oat mung bean cake produced according to the preparation technology of the present invention, there is the characteristics of low fat, sugar-free, nutritious, the soft silk floss of mouthfeel is glutinous, is a kind of casual health food, is particularly suitable for diabetes, hepatopath, carious tooth and obese patients.
Description
Technical field
The present invention relates to a kind of cake and its preparation technology, more particularly to a kind of xylitol oat mung bean cake and its preparation work
Skill.
Background technology
Mung bean cake is a kind of snack food suitable for both young, is generally liked by the people.But traditional mung bean
Cake is equipped with oil and sugar is process using ground rice, flour, mung bean as primary raw material, when causing trophic structure single, edible fat and
Carbohydrate intake is too high, easily triggers the symptoms such as diabetes, hepatopathy, carious tooth and obesity so that diabetes, hepatopath, carious tooth
Traditional mung bean cake is hung back with the crowd of obesity.Accordingly, it is desirable to provide it is a kind of nutritious, and it is adapted to diabetes, hepatopathy
The mung bean cake of patient, carious tooth and obese patients.
The content of the invention
Therefore, the present invention proposes a kind of at least one of new xylitol oat mung bean that can be solved the above problems
Cake and its preparation technology.
According to an aspect of the invention, there is provided a kind of xylitol oat mung bean cake, including fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, plant
Oily 10~20 parts by weight；
The fillings includes the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the weight of vegetable oil 10~20
Part.
Black buckwheat flour, i.e. bitter buckwheat flour are also known as buckwheat powder.It is grown in more than 1800 high and cold non-environmental-pollution of Goats in Liangshan Prefecture height above sea level
The bitter buckwheat of area growth be raw material, and through embathing, shelling, the technique such as be milled is refined and formed.Buckwheat powder color and luster is dark yellow, and (bitter buckwheat product is special
Some color and lusters), silty is fine and smooth, and the food such as the noodles of daily life, steamed bun, dumpling, cake, bitter buckwheat can be made by mixing with wheat flour
Powder is often used as the necessity of three high personage's staple foods.
Oatmeal, it is grass family annual herb plant, is one kind of cereal, the part mainly utilized is ripe seed
And green pushes up fringe, contains abundant nutrient in oat.
Xylitol originates in Finland, is extracted from the plant materials such as silver birch, Oak Tree, corncob, bagasse
A kind of natural sweetener.In nature, the widely dispersed of xylitol, be widely present in various water fruits and vegetables, cereal it
In, but content is very low.Commodity xylitol is prepared by the agricultural crops such as corncob, bagasse are carried out into deep processing, is a kind of
Naturally, healthy sweetener, for the body of people, for xylitol nor one kind " thing from abroad ", it is originally people's body
The intermediate of the normal carbohydate metabolism of body.Xylosic alcohol powder is made up of xylitol.
Alternatively, black tartary buckwheat flour or oatmeal 60~65 are included according to an embodiment of the invention, the cladding
Parts by weight, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20；
The fillings includes the parts by weight of mung bean flour 60~65, the parts by weight of xylosic alcohol powder 18~20, the weight of vegetable oil 18~20
Part.
Alternatively, according to an embodiment of the invention, it is characterised in that：The cladding includes black tartary buckwheat flour or swallow
The parts by weight of flour 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75；
The fillings includes the parts by weight of mung bean flour 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75.
According to another aspect of the present invention, there is provided a kind of preparation technology of xylitol oat mung bean cake, including：
S1200 makes cladding step：Black tartary buckwheat flour or oatmeal is taken to steam 45~60min at a temperature of 95 DEG C~100 DEG C,
It is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, skin is made 5%~6% in moisture control
Material；
S1300 makes fillings step：Take mung bean flour to steam 50~60min at a temperature of 95 DEG C~100 DEG C, be put into after cooling
In dough mixing machine, add xylitol and vegetable oil and stir, by moisture control 5%~6%, fillings is made；
S1400 is put into mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, then put on the cladding
Enter the fillings to be averaged, the cladding is then put into the fillings and is averaged, stripping and slicing, packaging, obtains mung bean cake.
Alternatively, according to an embodiment of the invention, make cladding step in S1200 and S1300 makes fillings step
Before rapid, further comprise S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, plant
Oily 10~20 parts by weight,
The fillings includes the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the weight of vegetable oil 10~20
Part.
Alternatively, according to an embodiment of the invention, the vegetable oil is salad oil, peanut oil, sesame oil, rape oil
One kind or its miscella.Rape oil is rapeseed oil, is called rapeseed oil, caraway oil, Semen Brassicae Campestris oil, sesame oil, canola oil, is to use rape
A kind of edible oil that seed is squeezed out.It is one of China's main edible oil, main product is in the ground such as the Yangtze river basin and southwest, northwest, yield
Occupy first place in the world.Rapeseed oil color is golden yellow or pale brown, there is certain penetrating odor, it is among the people draw be called " green gas taste ".This smell
It is that but the rapeseed of special quality product kind is then free of this material caused by wherein containing a certain amount of sinigrin.
The xylitol oat mung bean cake produced according to the preparation technology of the present invention, there is the characteristics of low fat, sugar-free, nutrition is rich
Richness, the soft silk floss of mouthfeel is glutinous, is a kind of casual health food, is particularly suitable for diabetes, obesity, blood glucose height and carious tooth crowd and eats.
Brief description of the drawings
By reading the detailed description of hereafter preferred embodiment, various 1v other the advantages of and benefit it is general for this area
Logical technical staff will be clear understanding.Accompanying drawing is only used for showing the purpose of preferred embodiment, and is not considered as to this hair
Bright limitation.And in whole accompanying drawing, identical part is denoted by the same reference numerals.Wherein in the accompanying drawings, reference number
Alphabetic flag after word indicates multiple identical parts, when referring to these parts, will omit its last alphabetic flag.
In accompanying drawing：
Fig. 1 shows the flow chart of the preparation technology of a preferred embodiment of the invention.
Embodiment
The invention provides many applicable creative concepts, the creative concept can be reflected in a large number of on specific
Hereinafter.Specific embodiment described in following embodiments of the present invention is only as embodiment of the invention
Exemplary illustration, and be not meant to limit the scope of the invention.
The invention will be further described with specific embodiment below in conjunction with the accompanying drawings.
The invention provides a kind of xylitol oat mung bean cake, including fillings and cladding, the cladding includes black tartary buckwheat face
Powder or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20；The fillings includes green
The parts by weight of bean powder 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20.
Mung bean is a kind of extraordinary relieving summer-heat food, and energy clearing away heat and removing summer, detoxify pain, the promoting urination and removing dampness of disappearing.Mung bean, sweet, property
It is cool, there is heat-clearing, detoxify, effect of fire of dispelling, be that China's traditional Chinese medical science is commonly used to solve a variety of foods or a kind of Chinese medicine of drug poisoning.Mung bean
Then there are strength detoxicating functions, a variety of toxin can be released.Modern medicine study proves that mung bean can reduce cholesterol, have again
Liver protection and anti-allergic effects.Second, xylitol does the sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent of diabetes patient, lack in vivo
In the case of few insulin influences glycometabolism, promote without insulin.Xylitol can also pass through cell membrane, be absorbed by tissue utilization,
Promote liver glycogen synthesis, for cell with nutrition and energy, and blood glucose value will not be caused to raise, eliminate three after diabetes patient takes
More symptoms (more foods, more drinks, diuresis), it is the sugar substitutes for the trophism for being best suitable for patients with diabetes mellitus.Xylitol, which has, to be changed
Kind liver function effect, can promote liver glycogen to synthesize, and blood glucose will not rise, and having to hepatopath improves liver function and lipotropic
Effect, treats B-mode metastatic hepatitis, chronic hepatitis B and hepatic sclerosis have obvious curative effects, are the ideals of hepatitis concurrent disease patient
Ancillary drug.The preventing caries function of xylitol, xylitol have weight losing function, and xylitol provides energy for human body, synthesizes glycogen, subtracts
The consumption of few fat and the protein in hepatic tissue, liver is received protection and is repaired, eliminate the generation that ketoboidies is harmful in human body,
It will not be worry of getting fat because edible.It can be widely used for the fields such as food, medicine, light industry.Xylitol compared with common granulated sugar,
With the low advantage of heat --- contain 2.4 caloric heats, the heat of carbohydrate more most of than other per Ke Mutang villages
Few 40%, thus xylitol can be applied in various diet food, the substitute as high heat white sugar.
According to xylitol oat mung bean cake provided by the invention, solve traditional mung bean cake trophic structure it is single, edible when
Fat and sugar class intake is too high, easily triggers the symptoms such as diabetes, hepatopathy, carious tooth and obesity so that diabetes, hepatopathy are suffered from
The crowd of person, carious tooth and obesity hang back to traditional mung bean cake, have the characteristics of low fat, sugar-free, nutritious, mouthfeel is soft
It is continuous glutinous, it is a kind of casual health food, is particularly suitable for diabetes, obesity, blood glucose height and carious tooth crowd and eats.
According to a preferred embodiment of the present invention, the cladding includes black tartary buckwheat flour or the weight of oatmeal 60~65
Part, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20；The fillings includes the parts by weight of mung bean flour 60~65, wood
The parts by weight of sugar alcohol powder 18~20, the parts by weight of vegetable oil 18~20.
According to a preferred embodiment of the invention, the cladding includes black tartary buckwheat flour or the weight of oatmeal 62.5
Part, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75；The fillings includes the parts by weight of mung bean flour 62.5, xylitol
The parts by weight of powder 18.75, the parts by weight of vegetable oil 18.75.
Present invention also offers the preparation technology of xylitol oat mung bean cake, S1100 raw material preparation process, S1200 makes
Cladding step, S1300 make fillings step, and S1400 makes fillings step.The priority of the step of wherein S1200 and S1300 is suitable
Sequence can be depending on being actually needed of operator.
The preparation technology of xylitol oat mung bean cake provided by the invention is explained below in conjunction with accompanying drawing：Such as Fig. 1 institutes
Show, initially enter S1100 raw material preparation process：Prepare raw material, the raw material includes fillings and cladding, and the cladding includes black hardship
Buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20；The fillings bag
Include the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20.In this step, the skin
Material is 2: 1 with fillings stock amount ratio.Subsequently enter S1200 and make cladding step：Black tartary buckwheat flour or oatmeal are taken at 95 DEG C
45~60min is steamed at a temperature of~100 DEG C, is put into after cooling in dough mixing machine, adds xylitol, vegetable oil stirs, moisture
Cladding is made 5%~6% in content control.Enter S1300 afterwards and make fillings step：Mung bean flour is taken in 95 DEG C~100 DEG C temperature
Degree is lower to steam 50~60min, is put into after cooling in dough mixing machine, adds xylitol and vegetable oil stirs, by moisture control
Fillings is made 5%~6% in system.Finally enter S1400 and be put into mould, stripping and slicing, packaging step：The cladding is put into mould
It is even, the fillings is then put on the cladding and is averaged, the cladding is then put into the fillings and is averaged, stripping and slicing,
Packaging, obtains mung bean cake.In this step, the cladding is 2: 1 with fillings usage ratio.
Embodiment 1
As shown in figure 1, initially enter S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50, the parts by weight of xylosic alcohol powder 15, the parts by weight of vegetable oil 10；The filling
Material includes the parts by weight of mung bean flour 50, the parts by weight of xylosic alcohol powder 15, the parts by weight of vegetable oil 10.In this step, the cladding and fillings
Stock amount ratio is 2: 1.Subsequently enter S1200 and make cladding step：Black tartary buckwheat flour or oatmeal is taken to be steamed at a temperature of 95 DEG C
45min, it is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, skin is made 5% in moisture control
Material.Enter S1300 afterwards and make fillings step：Take mung bean flour to steam 50min at a temperature of 95 DEG C, be put into dough mixing machine after cooling
It is interior, add xylitol and vegetable oil and stir, by moisture control 5%, fillings is made.S1400 is finally entered to be put into
Mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, the fillings is then put on the cladding and is averaged, with
The cladding is put into the fillings afterwards to be averaged, stripping and slicing, packaging, obtains mung bean cake.
Embodiment 2
As shown in figure 1, initially enter S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 70, the parts by weight of xylosic alcohol powder 25, the parts by weight of vegetable oil 20；The filling
Material includes the parts by weight of mung bean flour 70, the parts by weight of xylosic alcohol powder 25, the parts by weight of vegetable oil 20.In this step, the cladding and fillings
Stock amount ratio is 2: 1.Subsequently enter S1200 and make cladding step：Black tartary buckwheat flour or oatmeal is taken to be steamed at a temperature of 100 DEG C
60min, it is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, skin is made 6% in moisture control
Material.Enter S1300 afterwards and make fillings step：Take mung bean flour to steam 60min at a temperature of 100 DEG C, be put into dough mixing machine after cooling
It is interior, add xylitol and vegetable oil and stir, by moisture control 6%, fillings is made.S1400 is finally entered to be put into
Mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, the fillings is then put on the cladding and is averaged, with
The cladding is put into the fillings afterwards to be averaged, stripping and slicing, packaging, obtains mung bean cake.
Embodiment 3
As shown in figure 1, initially enter S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
Cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 60, the parts by weight of xylosic alcohol powder 18, the parts by weight of vegetable oil 18；The fillings bag
Include the parts by weight of mung bean flour 60, the parts by weight of xylosic alcohol powder 18, the parts by weight of vegetable oil 18.In this step, the cladding is stocked up with fillings
Amount ratio is 2: 1.Subsequently enter S1200 and make cladding step：Black tartary buckwheat flour or oatmeal is taken to be steamed at a temperature of 95 DEG C
45min, it is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, skin is made 5% in moisture control
Material.Enter S1300 afterwards and make fillings step：Take mung bean flour to steam 50min at a temperature of 95 DEG C, be put into dough mixing machine after cooling
It is interior, add xylitol and vegetable oil and stir, by moisture control 5%, fillings is made.S1400 is finally entered to be put into
Mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, the fillings is then put on the cladding and is averaged, with
The cladding is put into the fillings afterwards to be averaged, stripping and slicing, packaging, obtains mung bean cake.
Embodiment 4
As shown in figure 1, initially enter S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
Cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 65, the parts by weight of xylosic alcohol powder 20, the parts by weight of vegetable oil 20；The fillings bag
Include the parts by weight of mung bean flour 65, the parts by weight of xylosic alcohol powder 20, the parts by weight of vegetable oil 20.In this step, the cladding is stocked up with fillings
Amount ratio is 2: 1.Subsequently enter S1200 and make cladding step：Black tartary buckwheat flour or oatmeal is taken to be steamed at a temperature of 100 DEG C
60min, it is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, skin is made 6% in moisture control
Material.Enter S1300 afterwards and make fillings step：Take mung bean flour to steam 60min at a temperature of 100 DEG C, be put into dough mixing machine after cooling
It is interior, add xylitol and vegetable oil and stir, by moisture control 6%, fillings is made.S1400 is finally entered to be put into
Mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, the fillings is then put on the cladding and is averaged, with
The cladding is put into the fillings afterwards to be averaged, stripping and slicing, packaging, obtains mung bean cake.
Embodiment 5
As shown in figure 1, initially enter S1100 raw material preparation process：Preparing raw material, the raw material includes fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 62.5, the parts by weight of xylosic alcohol powder 18.75, the weight of vegetable oil 18.75
Part；The fillings includes the parts by weight of mung bean flour 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75.This step
In, the cladding and fillings stock amount ratio are 2: 1.Subsequently enter S1200 and make cladding step：Take black tartary buckwheat flour or oat
Powder steams 50min at 98 DEG C, is put into after cooling in dough mixing machine, adds xylitol, vegetable oil stirs, moisture control
6%, cladding is made.Enter S1300 afterwards and make fillings step：Mung bean flour is taken to steam 50min at a temperature of 98 DEG C, after cooling
It is put into dough mixing machine, adds xylitol and vegetable oil and stir, by moisture control 5%, fillings is made.Finally enter
S1400 is put into mould, stripping and slicing, packaging step：It is even that the cladding is put into mould, the filling is then put on the cladding
Material is average, and the cladding is then put into the fillings and is averaged, stripping and slicing, packaging, obtains mung bean cake.
Low fat, sugar-free, it is diabetes, obesity, blood glucose height and carious tooth according to xylitol oat mung bean cake provided by the invention
Crowd provides a kind of leisure food nutritious, the soft silk floss of mouthfeel is glutinous.
It should be noted that the present invention will be described rather than limits the invention for above-described embodiment, and this
Art personnel can design alternative embodiment without departing from the scope of the appended claims.In claim
In, any reference symbol between bracket should not be configured to limitations on claims.Word "comprising" is not excluded for depositing
In element or step not listed in the claims.Word "a" or "an" before element do not exclude the presence of it is multiple this
The element of sample.The use of word first, second, and third does not indicate that any order.These words can be construed to title.
Claims (8)
1. a kind of xylitol oat mung bean cake, including fillings and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, vegetable oil 10
~20 parts by weight；
The fillings includes the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20.
2. xylitol oat mung bean cake according to claim 1, the cladding include black tartary buckwheat flour or oatmeal 60~
65 parts by weight, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20；
The fillings includes the parts by weight of mung bean flour 60~65, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20.
3. xylitol oat mung bean cake according to claim 2, it is characterised in that：The cladding include black tartary buckwheat flour or
The parts by weight of oatmeal 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75；
The fillings includes the parts by weight of mung bean flour 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75.
4. the preparation technology of xylitol oat mung bean cake according to claim 1, including：
(S1200) cladding step is made：Take black tartary buckwheat flour or oatmeal to steam 45~60min at a temperature of 95 DEG C~100 DEG C, treat
It is put into after cooling in dough mixing machine, adds xylitol, vegetable oil and stir, cladding is made 5%~6% in moisture control；
(S1300) fillings step is made：Take mung bean flour to steam 50~60min at a temperature of 95 DEG C~100 DEG C, be put into after cooling and
In the machine of face, add xylitol and vegetable oil and stir, by moisture control 5%~6%, fillings is made；
(S1400) mould, stripping and slicing, packaging step are put into：It is even that the cladding is put into mould, is then put on the cladding
The fillings is averaged, and the cladding is then put into the fillings and is averaged, stripping and slicing, packaging, obtains mung bean cake.
5. the preparation technology of xylitol oat mung bean cake according to claim 4, (S1200) make cladding step and
(S1300) before making fillings step, (S1100) raw material preparation process is further comprised：Prepare raw material, the raw material includes filling
Material and cladding,
The cladding includes black tartary buckwheat flour or the parts by weight of oatmeal 50~70, the parts by weight of xylosic alcohol powder 15~25, vegetable oil 10
~20 parts by weight,
The fillings includes the parts by weight of mung bean flour 50~70, the parts by weight of xylosic alcohol powder 15~25, the parts by weight of vegetable oil 10~20.
6. the preparation technology of xylitol oat mung bean cake according to claim 5, in (S1100) step, the cladding bag
Include black tartary buckwheat flour or the parts by weight of oatmeal 60~65, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20；
The fillings includes the parts by weight of mung bean flour 60~65, the parts by weight of xylosic alcohol powder 18~20, the parts by weight of vegetable oil 18~20.
7. the preparation technology of xylitol oat mung bean cake according to claim 6, in (S1100) step, the cladding bag
Include black tartary buckwheat flour or the parts by weight of oatmeal 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75；
The fillings includes the parts by weight of mung bean flour 62.5, the parts by weight of xylosic alcohol powder 18.75, the parts by weight of vegetable oil 18.75.
8. the preparation technology of the xylitol oat mung bean cake according to any one in claim 4~7, the vegetable oil are
Salad oil, peanut oil, sesame oil, one kind of rape oil or its miscella.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606660A (en) * | 2008-06-20 | 2009-12-23 | 冯洪新 | A kind of sucrose-free mung bean cake and preparation method thereof |
| CN101889671A (en) * | 2009-05-21 | 2010-11-24 | 杨家云 | Green bean cake and preparation method thereof |
| CN103478376A (en) * | 2013-09-03 | 2014-01-01 | 芜湖县寿记食品厂 | Green bean cake and preparation method thereof |
| CN105495604A (en) * | 2016-01-11 | 2016-04-20 | 田步海 | Green bean cake made of coarse grains |
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2017
- 2017-08-16 CN CN201710704423.5A patent/CN107439929A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606660A (en) * | 2008-06-20 | 2009-12-23 | 冯洪新 | A kind of sucrose-free mung bean cake and preparation method thereof |
| CN101889671A (en) * | 2009-05-21 | 2010-11-24 | 杨家云 | Green bean cake and preparation method thereof |
| CN103478376A (en) * | 2013-09-03 | 2014-01-01 | 芜湖县寿记食品厂 | Green bean cake and preparation method thereof |
| CN105495604A (en) * | 2016-01-11 | 2016-04-20 | 田步海 | Green bean cake made of coarse grains |
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