CN108685060A - A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof - Google Patents
A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof Download PDFInfo
- Publication number
- CN108685060A CN108685060A CN201710226189.XA CN201710226189A CN108685060A CN 108685060 A CN108685060 A CN 108685060A CN 201710226189 A CN201710226189 A CN 201710226189A CN 108685060 A CN108685060 A CN 108685060A
- Authority
- CN
- China
- Prior art keywords
- siraitia grosvenorii
- water chestnut
- cake
- soup
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 66
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 66
- 235000009165 saligot Nutrition 0.000 title claims abstract description 66
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 63
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000185386 Thladiantha grosvenorii Species 0.000 title claims abstract 24
- 240000001085 Trapa natans Species 0.000 title claims description 10
- 241001083492 Trapa Species 0.000 claims abstract description 56
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 55
- 238000010025 steaming Methods 0.000 claims description 36
- 244000062793 Sorghum vulgare Species 0.000 claims description 35
- 235000019713 millet Nutrition 0.000 claims description 35
- 235000013616 tea Nutrition 0.000 claims description 28
- 238000004321 preservation Methods 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 11
- 235000006468 Thea sinensis Nutrition 0.000 claims description 10
- 235000020279 black tea Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 210000000476 body water Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000021096 natural sweeteners Nutrition 0.000 claims description 3
- 235000013202 a hawthorn Nutrition 0.000 claims description 2
- 235000010051 black hawthorn Nutrition 0.000 claims description 2
- 235000001497 healthy food Nutrition 0.000 claims description 2
- 235000021147 sweet food Nutrition 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 235000020338 yellow tea Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 235000021209 fruit soup Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 238000011017 operating method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract 1
- 241001409321 Siraitia grosvenorii Species 0.000 description 40
- 241001092040 Crataegus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000000003 hoof Anatomy 0.000 description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 150000003722 vitamin derivatives Chemical class 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 discloses a kind of Siraitia grosvenorii tea flavour water chestnut cakes and preparation method thereof, are related to cake and preparation method thereof field.The water chestnut cake finished product color and luster is amber, is transparent, faint scent, the mouthfeel of Siraitia grosvenorii special fragrance and sweetness of the flavor with tealeaves.Production method includes the step of raw material prepare and pre-process, raw and cooked thick liquid makes, steams and cool down moulding.It is made of following raw material:1 ~ 4 portion of tealeaves, 1 ~ 5 part of Siraitia grosvenorii dry fruit, 30 parts of water chestnut starch, 160 parts of water.Hot soup made of tealeaves and Siraitia grosvenorii is added in raw material of the present invention, cake is made together with water chestnut starch, increases the nutritional ingredient of water chestnut cake, enriches the taste flavor of water chestnut cake.
Description
Technical field
The present invention relates to cake food manufacture fields, relate in particular to a kind of healthy horseshoe containing tealeaves, Siraitia grosvenorii
Cake and preparation method thereof belongs to cake food field.
Background technology
Water chestnut cake is Chinese tradition cake, generally with simple syrup mix and stir the water chestnut starch with anti-inflammatory resolving sputum steam and
At be translucent shape.But the taste of water chestnut cake and nutrition are relatively single at present, the water chestnut cake with healthcare function is more few
See.
Siraitia grosvenorii water chestnut cake is described as " angle fruit " by people, mainly originates in Guangxi Zhuang Autonomous Region Guilin City Yongfu county, be
One of food and medicament dual-purpose material of state approval has relieving cough and reducing sputum effect.The nutritive value of Lo Han Guo fruit is high, containing rich
Rich carbohydrate, protein, lipid and vitamin etc..Siraitia grosvenorii is because containing the sweet tastes objects such as very rich glucoside, fructose, glucose
Matter is considered to be one of three big sweet-tasting plant of Guangxi.Given this therefore, the present invention uses momordicae soup to be adjusted as natural sweetener
The sweet taste of water chestnut cake.
Invention content
In view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of Siraitia grosvenorii tea flavour water chestnut cake and its making sides
Method, make water chestnut cake during by using raw materials such as tealeaves and Siraitia grosvenoriis, be made with Siraitia grosvenorii fragrance flavor, have tea concurrently
The water chestnut cake of leaf fragrance flavour, the cake have tealeaves, Siraitia grosvenorii, the nutritional ingredient of water chestnut starch and healthcare function, shape simultaneously
Glittering and translucent, clean taste high resilience, special aroma and sweet taste with Siraitia grosvenorii have natural scents and the taste of tealeaves
Taste.
To achieve the goals above, the present invention uses following technical scheme:
A, raw material prepare and pre-process:
(a)1 ~ 4 portion of tealeaves is weighed by weight, it is impregnated into 5min using 30 parts of boiling water, millet paste is filtered out, again with 30 parts of boiling water
10min is impregnated, millet paste is filtered out, millet paste twice is mixed, heat preservation is spare;
(b)1 ~ 5 part of Siraitia grosvenorii dry fruit is weighed, Siraitia grosvenorii is cut into small pieces, using 30 parts of 3 ~ 5min of boiling water boiling, filters out Siraitia grosvenorii
Soup is added 30 parts of 7 ~ 10min of boiling water boiling, filters out momordicae soup again, and momordicae soup twice is mixed, and heat preservation is spare;
(c)By step(a),(b)The millet paste and momordicae soup of middle gained mix, and when being heated to slightly boiling, and stop heating, protect
Temperature saves backup;
(d)By 30 parts of water chestnut starch, 40 parts of cool distilled water is added, being sufficiently stirred makes it at homogenate shape, with 2 layer of 200 ~ 300 mesh
Hospital gauze filter 2 ~ 3 times, remove residue and not sufficiently dissolved powder, obtain water chestnut starch fecula slurry, it is spare;
B, raw and cooked thick liquid processed:Millet paste made in step A and momordicae soup are mixed, when being heated to slightly boiling, stop heating, it will
Water chestnut starch fecula slurry is slowly added in mixing hot soup, stirring while adding, obtains mixing raw and cooked thick liquid, spare;
C, it steams:In steaming plate bottom and surrounding brush last layer edible oil, raw and cooked thick liquid obtained in step B is poured into steaming plate,
Raw and cooked thick liquid surface in steaming plate is smoothed out, and covers one layer of preservative film in steaming plate, prevents steam during steaming from falling into disk, waits for
In steamer after boiling water, steaming plate is put into steamer water proof big fire steams 5 ~ 15min and be transparent to get Siraitia grosvenorii tea flavour to cake body
Water chestnut cake;
D, cooling moulding:By the Siraitia grosvenorii tea flavour water chestnut cake cooked in step C take out nature it is cool put or be placed in it is cool in refrigerator put 20 ~
50min is got product after stripping and slicing, can also carry out cutting shape as needed.
The millet paste is to weigh 1 ~ 4 portion of tealeaves by weight, it is impregnated 5min using 30 parts of boiling water, filters out millet paste,
Tealeaves 10min is impregnated with 30 parts of boiling water again, filters out millet paste, the millet paste filtered out will be impregnated twice and mixed.
The tealeaves can select any one of black tea, green tea, green tea, white tea, yellow tea, black tea or hawthorn leaves tea or
Several tealeaves are raw material.
The momordicae soup is to weigh 1 ~ 5 part of Siraitia grosvenorii dry fruit by weight, and Siraitia grosvenorii is cut into small pieces, uses 30 parts
3 ~ 5min of boiling water boiling filters out momordicae soup, and 30 parts of 7 ~ 10min of boiling water boiling are added again, momordicae soup are filtered out, by what is cooked twice
Momordicae soup mixes.
A kind of preparation method of the Siraitia grosvenorii tea flavour water chestnut cake, it is characterised in that the color of cake body mainly by millet paste and
The color that momordicae soup mixes soup determines.
The preparation method of a kind of Siraitia grosvenorii tea flavour water chestnut cake, it is characterised in that use momordicae soup as crude sweet
Taste agent adjusts the sweet taste of water chestnut cake.
The qualitative characteristics of the Siraitia grosvenorii tea flavour water chestnut cake are:Made Siraitia grosvenorii tea flavour water chestnut cake carries the day of tealeaves
The mouthfeel of right faint scent and the special fragrance and sweetness of flavour, Siraitia grosvenorii, the nutriment containing tealeaves, Siraitia grosvenorii and water chestnut starch,
And sugar content is relatively low, the transparent high resilience of cake body is a kind of healthy food, is particularly suitable for sweet food fan.
It is an advantage of the invention that being improved on the ingredient of traditional water chestnut cake, horse is mixed and stirred using syrup with traditional water chestnut cake
The formula of hoof powder is compared, and the invention has used the Siraitia grosvenorii with natural sweet taste as natural sweetener to adjust horse
The sugariness of hoof cake, and syrup is not added, while tealeaves is added, the taste and flavor of water chestnut cake is enriched, the horse produced
Nutriment and healthcare function of the hoof cake simultaneously containing tealeaves, Siraitia grosvenorii and water chestnut starch, and sugar content is relatively low, suitable for eating crowd
It is wider, it is a kind of new type health cake with larger market potential.
Specific implementation mode
The embodiment of the present invention is described in further detail below:It is to be understood that embodiment of the present invention is explanation
Property, without being restrictive, therefore the present invention is not limited to the embodiments described in specific implementation mode, every by this field
The other embodiment that technical staff obtains according to the technique and scheme of the present invention, also belongs to protection scope of the present invention.
A kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake, comprises the steps of:
A, raw material prepare and pre-process:
(a)1 ~ 4 portion of tealeaves is weighed by weight, it is impregnated into 5min using 30 parts of boiling water, millet paste is filtered out, again with 30 parts of boiling water
10min is impregnated, millet paste is filtered out, millet paste twice is mixed, heat preservation is spare;
(b)1 ~ 5 part of Siraitia grosvenorii dry fruit is weighed, Siraitia grosvenorii is cut into small pieces, using 30 parts of 3 ~ 5min of boiling water boiling, filters out Siraitia grosvenorii
Soup is added 30 parts of 7 ~ 10min of boiling water boiling, filters out momordicae soup again, and momordicae soup twice is mixed, and heat preservation is spare;
(c)By step(a),(b)The millet paste and momordicae soup of middle gained mix, and when being heated to slightly boiling, and stop heating, protect
Temperature saves backup;
(d)By 30 parts of water chestnut starch, 40 parts of cool distilled water is added, being sufficiently stirred makes it at homogenate shape, with 2 layer of 200 ~ 300 mesh
Hospital gauze filter 2 ~ 3 times, remove residue and not sufficiently dissolved powder, obtain water chestnut starch fecula slurry, it is spare;
B, raw and cooked thick liquid processed:Millet paste made in step A and momordicae soup are mixed, when being heated to slightly boiling, stop heating, it will
Water chestnut starch fecula slurry is slowly added in mixing hot soup, stirring while adding, obtains mixing raw and cooked thick liquid, spare;
C, it steams:In steaming plate bottom and surrounding brush last layer edible oil, raw and cooked thick liquid obtained in step B is poured into steaming plate,
Raw and cooked thick liquid surface in steaming plate is smoothed out, and covers one layer of preservative film in steaming plate, prevents steam during steaming from falling into disk, waits for
In steamer after boiling water, steaming plate is put into steamer water proof big fire steams 5 ~ 15min and be transparent to get Siraitia grosvenorii tea flavour to cake body
Water chestnut cake;
D, cooling moulding:By the Siraitia grosvenorii tea flavour water chestnut cake cooked in step C take out nature it is cool put or be placed in it is cool in refrigerator put 20 ~
50min is got product after stripping and slicing, can also carry out cutting shape as needed.
Embodiment 1
(1)Selected high-quality hawthorn leaves tea, weighs 1 part, it is impregnated 5min using 30 parts of boiling water, millet paste is filtered out, again with 30 parts
Boiling water impregnates 10min, filters out millet paste, and millet paste twice is mixed, and heat preservation is spare;(2)2 parts of Siraitia grosvenorii dry fruits are weighed, by arhat
Fruit is cut into small pieces, and using 30 parts of boiling water boiling 5min, filters out momordicae soup, and 30 parts of boiling water boiling 10min are added again, filter out Siraitia grosvenorii
Soup mixes momordicae soup twice, and heat preservation is spare;(3)Millet paste obtained and momordicae soup are mixed, and are heated to slightly boiling
When rising, stop heating, heat preservation saves backup;(4)By 30 parts of water chestnut starch, 40 parts of cool distilled water is added, being sufficiently stirred makes it
Residue and not sufficiently dissolved powder are removed, horseshoe is obtained with the hospital gauze filter 23 of 2 layer of 200 ~ 300 mesh at homogenate shape
Powder fecula is starched, spare;(5)Water chestnut starch fecula slurry is slowly added to millet paste and momordicae soup mixes in hot soup, it is stirring while adding, it obtains
It is spare to mixing raw and cooked thick liquid;(6)In steaming plate bottom and surrounding brush last layer edible oil, water chestnut starch raw and cooked thick liquid obtained is fallen
Enter in steaming plate, raw and cooked thick liquid surface in steaming plate is smoothed out, and cover one layer of preservative film in steaming plate, prevents steam during steaming from falling
Enter in disk, after boiling water in steamer, steaming plate is put into water proof big fire steaming 10min in steamer and is transparent to cake body, is taken out certainly
It is so cool to put 20min, it is cut into small pieces to get Siraitia grosvenorii hawthorn tea flavour water chestnut cake finished product.
Embodiment 2
(1)Selected high-quality black tea, green tea, respectively weigh 1 part, use 30 parts of boiling water to impregnate 5min respectively it, filter out millet paste, again
10min is impregnated with 30 parts of boiling water, millet paste is filtered out, black tea, green tea millet paste twice is mixed respectively, heat preservation is spare;(2)Weigh 4
Part Siraitia grosvenorii dry fruit, Siraitia grosvenorii is cut into small pieces, using 60 parts of boiling water boiling 5min, filters out momordicae soup, and 60 parts of boilings are added again
Boiling 10min, filters out momordicae soup, after mixing by momordicae soup twice, is divided into two equal portions, heat preservation is spare;(3)By two
Part momordicae soup mix with black tea, green tea millet paste respectively, and when being heated to slightly boiling, and stops heating, heat preservation saves backup;
(4)By 60 parts of water chestnut starch, 80 parts of cool distilled water is added, being sufficiently stirred makes it at homogenate shape, with the doctor of 2 layer of 200 ~ 300 mesh
With filtered through gauze 3 times, residue and not sufficiently dissolved powder are removed, water chestnut starch fecula slurry is obtained, is divided into two equal portions, it is spare;(5)
Water chestnut starch fecula slurry is respectively added slowly to black tea, green tea millet paste and momordicae soup to mix in hot soup, it is stirring while adding, obtain two
Kind mixing raw and cooked thick liquid, it is spare;(6)In steaming plate bottom and surrounding brush last layer edible oil, by Siraitia grosvenorii black tea horseshoe obtained
Powder raw and cooked thick liquid pours into steaming plate, and Siraitia grosvenorii black tea water chestnut starch raw and cooked thick liquid surface in steaming plate is smoothed out, and one layer is covered in steaming plate
Preservative film prevents steam during steaming from falling into disk, after boiling water in steamer, steaming plate is put into water proof big fire in steamer and is steamed
8min is transparent taking-up to cake body;(7)Siraitia grosvenorii green tea water chestnut starch raw and cooked thick liquid obtained is poured into sieve steamed in steaming plate
On Chinese arnotto tea water chestnut cake, Siraitia grosvenorii green tea water chestnut starch raw and cooked thick liquid surface in steaming plate is smoothed out, and covers one layer of guarantor in steaming plate
Fresh film prevents steam during steaming from falling into disk, steaming plate is put into steamer water proof big fire steams 8min and be transparent to cake body
It takes out;(8)Successively according to(6),(7)After step is repeated once, repeat primary(6)Step, takes out that nature is cool puts after steamed
20min is cut into small pieces to get the sandwich water chestnut cake finished product of arhat arnotto green tea taste.
Claims (7)
1. a kind of production method of Siraitia grosvenorii tea flavour water chestnut cake, it is characterised in that operating procedure is as follows:
A, raw material prepare and pre-process:
(a)1 ~ 4 portion of tealeaves is weighed by weight, it is impregnated into 5min using 30 parts of boiling water, millet paste is filtered out, again with 30 parts of boiling water
10min is impregnated, millet paste is filtered out, millet paste twice is mixed, heat preservation is spare;
(b)1 ~ 5 part of Siraitia grosvenorii dry fruit is weighed, Siraitia grosvenorii is cut into small pieces, using 30 parts of 3 ~ 5min of boiling water boiling, filters out Siraitia grosvenorii
Soup is added 30 parts of 7 ~ 10min of boiling water boiling, filters out momordicae soup again, and momordicae soup twice is mixed, and heat preservation is spare;
(c)By step(a),(b)The millet paste and momordicae soup of middle gained mix, and when being heated to slightly boiling, and stop heating, protect
Temperature saves backup;
(d)By 30 parts of water chestnut starch, 40 parts of cool distilled water is added, being sufficiently stirred makes it at homogenate shape, with 2 layer of 200 ~ 300 mesh
Hospital gauze filter 2 ~ 3 times, remove residue and not sufficiently dissolved powder, obtain water chestnut starch fecula slurry, it is spare;
B, raw and cooked thick liquid processed:Millet paste made in step A and momordicae soup are mixed, when being heated to slightly boiling, stop heating, it will
Water chestnut starch fecula slurry is slowly added in mixing hot soup, stirring while adding, obtains mixing raw and cooked thick liquid, spare;
C, it steams:In steaming plate bottom and surrounding brush last layer edible oil, raw and cooked thick liquid obtained in step B is poured into steaming plate,
Raw and cooked thick liquid surface in steaming plate is smoothed out, and covers one layer of preservative film in steaming plate, prevents steam during steaming from falling into disk, waits for
In steamer after boiling water, steaming plate is put into steamer water proof big fire steams 5 ~ 15min and be transparent to get Siraitia grosvenorii tea flavour to cake body
Water chestnut cake;
D, cooling moulding:By the Siraitia grosvenorii tea flavour water chestnut cake cooked in step C take out nature it is cool put or be placed in it is cool in refrigerator put 20 ~
50min is got product after stripping and slicing, can also carry out cutting shape as needed.
2. a kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake as described in claim 1, it is characterised in that millet paste used is
1 ~ 4 portion of tealeaves is weighed by weight, it is impregnated into 5min using 30 parts of boiling water, millet paste is filtered out, impregnates tea with 30 parts of boiling water again
Leaf 10min, filters out millet paste, will impregnate the millet paste filtered out twice and mixes.
3. a kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake as described in claim 1 and 2, it is characterised in that the tealeaves
It is raw material that any one of black tea, green tea, green tea, white tea, yellow tea, black tea or hawthorn leaves tea or several tealeaves, which can be selected,.
4. a kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake as described in claim 1, it is characterised in that Siraitia grosvenorii used
Soup is to weigh 1 ~ 5 part of Siraitia grosvenorii dry fruit by weight, and Siraitia grosvenorii is cut into small pieces, and using 30 parts of 3 ~ 5min of boiling water boiling, filters out sieve
Chinese fruit soup is added 30 parts of 7 ~ 10min of boiling water boiling, filters out momordicae soup again, and the momordicae soup cooked twice is mixed.
5. a kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake as described in Claims 1-4, it is characterised in that the color of cake body
The color that soup is mainly mixed by millet paste and momordicae soup determines.
6. a kind of preparation method of Siraitia grosvenorii tea flavour water chestnut cake as described in claim 1 to 5, it is characterised in that use Siraitia grosvenorii
Soup adjusts the sweet taste of water chestnut cake as natural sweetener.
7. the qualitative characteristics of the Siraitia grosvenorii tea flavour water chestnut cake as described in claim 1 to 6 are:Made Siraitia grosvenorii tea flavour water chestnut cake
The mouthfeel of the special fragrance of faint scent, Siraitia grosvenorii with tealeaves and sweetness, the nutrients containing tealeaves, Siraitia grosvenorii and water chestnut starch
Matter, and sugar content is relatively low, the transparent high resilience of cake body is a kind of healthy food, is particularly suitable for sweet food fan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226189.XA CN108685060A (en) | 2017-04-08 | 2017-04-08 | A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710226189.XA CN108685060A (en) | 2017-04-08 | 2017-04-08 | A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685060A true CN108685060A (en) | 2018-10-23 |
Family
ID=63842241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710226189.XA Pending CN108685060A (en) | 2017-04-08 | 2017-04-08 | A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685060A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362936A (en) * | 2018-12-06 | 2019-02-22 | 贺州学院 | The preparation method and its evaluation method of fructus crataegi pinnatifidae water chestnut cake |
-
2017
- 2017-04-08 CN CN201710226189.XA patent/CN108685060A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362936A (en) * | 2018-12-06 | 2019-02-22 | 贺州学院 | The preparation method and its evaluation method of fructus crataegi pinnatifidae water chestnut cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101331352B1 (en) | Ginseng chicken broth inculding scorched part of mung beans and method of making the same | |
| CN103535658A (en) | Fruit and vegetable sweet potato chips and preparation method thereof | |
| CN103461812A (en) | Sugarless sweet glutinous rice soft cake with health-care function | |
| CN102940180A (en) | Method for manufacturing jam by skin and pulp as well as sac juice of seed melon without seeds | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| KR20150031838A (en) | Producing method for grilled Korean traditional sweets and cookies with fruit. | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN106262760A (en) | A kind of duck meat sauce and preparation method thereof | |
| CN105767099A (en) | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof | |
| CN108685060A (en) | A kind of Siraitia grosvenorii tea flavour water chestnut cake and preparation method thereof | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN104366555A (en) | Blood-nourishing beautifying chicken ball and preparation method thereof | |
| KR101583518B1 (en) | Korean gimbap | |
| CN104305243A (en) | Selenium-rich spicy sliced dried beef and processing method thereof | |
| KR102133026B1 (en) | How to make lamb hamburger | |
| KR20090121565A (en) | Manufacturing method of orange yackwa and orange yackwa prepared thereby | |
| KR101886851B1 (en) | A process for the preparation of juk comprising siler divaricata and blood arkshell and the juk prepared therefrom | |
| KR20160080878A (en) | Manufacturing methode for glutinous rice cake having stuffing made of potatoes and red bean paste and glutinous rice cake using the same | |
| KR20150005328A (en) | Omission | |
| CN110100929A (en) | A kind of fragrance, which is adjusted, drinks tea and preparation method | |
| KR101479644B1 (en) | Method for manufacturing for soybean paste including Liriope platyphylla Wang et Tang | |
| KR101520933B1 (en) | Preparation Method of Glutinous Rice Cake And The Glutinous Rice Cake thereby | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof |
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: 20181023 |