CN108432845A - A kind of Chinese chestnut glutinous rice cakes - Google Patents
A kind of Chinese chestnut glutinous rice cakes Download PDFInfo
- Publication number
- CN108432845A CN108432845A CN201810197500.7A CN201810197500A CN108432845A CN 108432845 A CN108432845 A CN 108432845A CN 201810197500 A CN201810197500 A CN 201810197500A CN 108432845 A CN108432845 A CN 108432845A
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- CN
- China
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- parts
- chinese chestnut
- glutinous rice
- rice cakes
- egg
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 33
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 33
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 9
- 229960002920 sorbitol Drugs 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 27
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
-
- 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
- A21D2/366—Tubers, roots
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- General Health & Medical Sciences (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：30 40 parts of Chinese chestnut, 60 80 parts of glutinous rice flour, 14 20 parts of egg, 5 11 parts of dried orange peel, 10 30 parts of white granulated sugar, 6 10 parts of shelled peanut, 26 parts of milk powder, 24 parts of cake oil, 8 12 parts of sweet potato powder, 37 parts of D-sorbitol solution, 26 parts of salt, 0.5 0.9 parts of citric acid, 20 60 parts of water.The present invention has full of nutrition, and mouthfeel moistening, elasticity is excellent, and nutritional ingredient is easy to be absorbed, also have refresh the mind, the health-care effects such as dispelling fatigue.
Description
Technical field
The present invention relates to cake field more particularly to a kind of Chinese chestnut glutinous rice cakes.
Background technology
With China's rapid development of economy, the raising of living standards of the people, people propose food higher and higher
It is required that.Cake is a kind of food, it is with flour or rice flour, sugar, grease, egg, dairy products etc. for primary raw material, and is equipped with various auxiliary
Material, fillings and seasoning are made, and after type just is made, then are processed into through the modes such as steaming, baking, fry, fry.Existing cake has product
The advantages that kind is various, sweet and delicious, entrance is fluffy, thus it is very popular.And Chinese chestnut is that people is on ordinary days favorite in living and diet
One of home cooking is a kind of vegetables often eaten summer, and containing more vitamin, people by Chinese chestnut in addition to being processed into Chinese chestnut
Outside piece and rice-chestnut powder, eating method is relatively simple.Therefore, Chinese chestnut is made cake, it will liked by vast civic.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of Chinese chestnut glutinous rice cakes, have full of nutrition, mouth
Sense moistening, elasticity is excellent, and nutritional ingredient is easy to be absorbed, also have refresh the mind, the health-care effects such as dispelling fatigue.
To achieve the above object, technical solution provided by the present invention is：A kind of Chinese chestnut glutinous rice cakes, which is characterized in that by
It is formed below according to the raw material of parts by weight：It is 30-40 parts of Chinese chestnut, 60-80 parts of glutinous rice flour, 14-20 parts of egg, 5-11 parts of dried orange peel, white
10-30 parts of granulated sugar, 6-10 parts of shelled peanut, 2-6 parts of milk powder, 2-4 parts of cake oil, 8-12 parts of sweet potato powder, 3-7 parts of D-sorbitol solution,
2-6 parts of salt, 0.5-0.9 parts of citric acid, 20-60 parts of water.
Preferably, the Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：30 parts of Chinese chestnut, glutinous rice flour 60
Part, 14 parts of egg, 5 parts of dried orange peel, 10 parts of white granulated sugar, 6 parts of shelled peanut, 2 parts of milk powder, 2 parts of cake oil, 8 parts of sweet potato powder, D-sorbite
3 parts of liquid, 2 parts of salt, 0.5 part of citric acid, 20 parts of water.
Preferably, the Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：35 parts of Chinese chestnut, glutinous rice flour 70
Part, 17 parts of egg, 8 parts of dried orange peel, 20 parts of white granulated sugar, 8 parts of shelled peanut, 4 parts of milk powder, 3 parts of cake oil, 10 parts of sweet potato powder, sorbose
5 parts of alcohol liquid, 4 parts of salt, 0.7 part of citric acid, 40 parts of water.
Preferably, the Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：40 parts of Chinese chestnut, glutinous rice flour 80
Part, 20 parts of egg, 11 parts of dried orange peel, 30 parts of white granulated sugar, 10 parts of shelled peanut, 6 parts of milk powder, 4 parts of cake oil, 12 parts of sweet potato powder, sorb
7 parts of sugar alcohol liquid, 6 parts of salt, 0.9 part of citric acid, 60 parts of water.
The present invention has the advantages that compared with prior art：
The present invention provides a kind of Chinese chestnut glutinous rice cakes, has full of nutrition, and mouthfeel moistening, elasticity is excellent, and nutritional ingredient is easy quilt
Absorb, also have refresh the mind, the health-care effects such as dispelling fatigue.
Specific implementation mode
With reference to specific embodiment, the invention will be further described, understands that the present invention wants in order to clearer
Seek the technological thought of protection.
Embodiment 1：
A kind of Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：It is 30 parts of Chinese chestnut, 60 parts of glutinous rice flour, 14 parts of egg, old
5 parts of skin, 10 parts of white granulated sugar, 6 parts of shelled peanut, 2 parts of milk powder, 2 parts of cake oil, 8 parts of sweet potato powder, 3 parts of D-sorbitol solution, 2 parts of salt, lemon
Lemon acid 0.5 part, 20 parts of water.
Embodiment 2：
A kind of Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：It is 35 parts of Chinese chestnut, 70 parts of glutinous rice flour, 17 parts of egg, old
8 parts of skin, 20 parts of white granulated sugar, 8 parts of shelled peanut, 4 parts of milk powder, 3 parts of cake oil, 10 parts of sweet potato powder, 5 parts of D-sorbitol solution, 4 parts of salt,
0.7 part of citric acid, 40 parts of water.
Embodiment 3：
A kind of Chinese chestnut glutinous rice cakes, is made of the raw material below according to parts by weight：It is 40 parts of Chinese chestnut, 80 parts of glutinous rice flour, 20 parts of egg, old
11 parts of skin, 30 parts of white granulated sugar, 10 parts of shelled peanut, 6 parts of milk powder, 4 parts of cake oil, 12 parts of sweet potato powder, 7 parts of D-sorbitol solution, salt 6
Part, 0.9 part of citric acid, 60 parts of water.
The examples of implementation of the above are only the preferred embodiments of the invention, and the implementation model of the present invention is not limited with this
It encloses, therefore changes made by all shapes according to the present invention, principle, should all cover within the scope of the present invention.
Claims (4)
1. a kind of Chinese chestnut glutinous rice cakes, which is characterized in that be made of the raw material below according to parts by weight：30-40 parts of Chinese chestnut, glutinous rice flour
60-80 parts, 14-20 parts of egg, 5-11 parts of dried orange peel, 10-30 parts of white granulated sugar, 6-10 parts of shelled peanut, 2-6 parts of milk powder, cake oil 2-4
Part, 8-12 parts of sweet potato powder, 3-7 parts of D-sorbitol solution, 2-6 parts of salt, 0.5-0.9 parts of citric acid, 20-60 parts of water.
2. a kind of Chinese chestnut glutinous rice cakes according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：30 parts of Chinese chestnut, 60 parts of glutinous rice flour, 14 parts of egg, 5 parts of dried orange peel, 10 parts of white granulated sugar, 6 parts of shelled peanut, 2 parts of milk powder, cake oil 2
Part, 8 parts of sweet potato powder, 3 parts of D-sorbitol solution, 2 parts of salt, 0.5 part of citric acid, 20 parts of water.
3. a kind of Chinese chestnut glutinous rice cakes according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：35 parts of Chinese chestnut, 70 parts of glutinous rice flour, 17 parts of egg, 8 parts of dried orange peel, 20 parts of white granulated sugar, 8 parts of shelled peanut, 4 parts of milk powder, cake oil 3
Part, 10 parts of sweet potato powder, 5 parts of D-sorbitol solution, 4 parts of salt, 0.7 part of citric acid, 40 parts of water.
4. a kind of Chinese chestnut glutinous rice cakes according to claim 1, which is characterized in that by below according to the raw material group of parts by weight
At：40 parts of Chinese chestnut, 80 parts of glutinous rice flour, 20 parts of egg, 11 parts of dried orange peel, 30 parts of white granulated sugar, 10 parts of shelled peanut, 6 parts of milk powder, cake oil
4 parts, 12 parts of sweet potato powder, 7 parts of D-sorbitol solution, 6 parts of salt, 0.9 part of citric acid, 60 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810197500.7A CN108432845A (en) | 2018-03-11 | 2018-03-11 | A kind of Chinese chestnut glutinous rice cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810197500.7A CN108432845A (en) | 2018-03-11 | 2018-03-11 | A kind of Chinese chestnut glutinous rice cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108432845A true CN108432845A (en) | 2018-08-24 |
Family
ID=63194622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810197500.7A Withdrawn CN108432845A (en) | 2018-03-11 | 2018-03-11 | A kind of Chinese chestnut glutinous rice cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108432845A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068803A (en) * | 2021-04-30 | 2021-07-06 | 梅州市华兴隆食品有限公司 | Preparation process of glutinous rice cake |
-
2018
- 2018-03-11 CN CN201810197500.7A patent/CN108432845A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068803A (en) * | 2021-04-30 | 2021-07-06 | 梅州市华兴隆食品有限公司 | Preparation process of glutinous rice cake |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180824 |
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| WW01 | Invention patent application withdrawn after publication |