CN110679626A - Preparation method of digestion-assisting Chinese yam cake - Google Patents
Preparation method of digestion-assisting Chinese yam cake Download PDFInfo
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- CN110679626A CN110679626A CN201911022734.9A CN201911022734A CN110679626A CN 110679626 A CN110679626 A CN 110679626A CN 201911022734 A CN201911022734 A CN 201911022734A CN 110679626 A CN110679626 A CN 110679626A
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- powder
- yam
- hawthorn
- malt
- fructus forsythiae
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
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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)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a yam cake for helping digestion, which comprises the steps of peeling and steaming yam, mashing and grinding the yam into yam paste for later use; drying the hawthorn in the sun to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water, and sun drying; parching fructus Hordei Germinatus until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, sun drying with a sieve to remove dust, grinding fructus crataegi, fructus forsythiae and fructus Hordei Germinatus respectively to obtain fructus crataegi dry powder, fructus forsythiae powder and fructus Hordei Germinatus powder, and sieving; the method comprises the following steps of adding hawthorn dry powder, fructus forsythiae powder and malt powder into yam mud, uniformly stirring to obtain yam cake mud, guiding the yam cake mud into a mould, and baking in a baking oven to obtain yam cakes, wherein the method comprises the following steps of: the invention has simple preparation process, and the raw materials are conventional varieties and have rich sources. The production cost of the present invention is reduced from the selection of production processes and materials, making the present invention more competitive in the market.
Description
Technical Field
The invention belongs to the technical field of health-care food, and relates to a preparation method of a yam cake for helping digestion.
Background
Dyspepsia is a clinical syndrome, a disease caused by gastric motility disorder, and also includes gastroparesis and esophageal reflux disease, which have poor gastric motility. Dyspepsia is a common digestive system disease in a family, people with poor digestion function can easily have the symptom of dyspepsia without paying attention to diet in daily life, so that the life of people has no running track, and much inconvenience is brought to the life of people.
Particularly, the rise of the take-out industry causes the eating time of young people to be more irregular, the taste of take-out food is spicy and greasy, and the take-out food is more unfavorable for the intestinal and gastric health of the young people, so that a health food similar to snacks and conforming to the taste of the young people is needed, and after the young people eat the health food, the digestion of intestines and stomach is promoted, and the health of the intestines and stomach is protected.
Disclosure of Invention
The invention aims to provide a preparation method of a Chinese yam cake for helping digestion, and solves the problem that in the prior art, a gastrointestinal health-care product suitable for young people is lacked.
The invention adopts the technical scheme that a preparation method of a yam cake for helping digestion is implemented according to the following steps:
step 1, respectively weighing 33-50% of Chinese yam, 20-25% of hawthorn, 10-20% of dried orange peel, 5-16% of fructus forsythiae and 5-16% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; drying the hawthorn in the sun to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water, and sun drying; parching fructus Hordei Germinatus until the fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, and sieving the dried hawthorn powder, fructus forsythiae powder and malt powder for later use;
and 4, adding the hawthorn dry powder, the forsythia powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, putting the mould into a baking oven for baking, and obtaining the yam cake for helping digestion after baking.
The invention is also characterized in that:
in the step 1, the airing time of the hawthorn is 18-36 h.
In the step 1, the time for boiling fructus forsythiae in water is 20-30 min.
In the step 1, the stir-frying temperature of the malt is 100-120 ℃.
In the step 3, the particle size of the dry hawthorn powder is 80-90 meshes, the particle size of the forsythia powder is 100-200 meshes, and the particle size of the malt powder is 100-200 meshes.
In the step 4, the baking temperature is 110-130 ℃, and the baking time is 1-2 h.
The invention has the beneficial effects that: the invention has simple preparation process, and the raw materials are conventional varieties and have rich sources. The production cost of the present invention is reduced from the selection of production processes and materials, making the present invention more competitive in the market.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
Example 1
The invention relates to a preparation method of a yam cake for helping digestion, which is implemented according to the following steps:
step 1, respectively weighing 50% of Chinese yam, 25% of hawthorn, 10% of dried orange peel, 5% of fructus forsythiae and 10% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; airing the hawthorn for 18 hours to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water for 20min, and sun drying; parching fructus Hordei Germinatus at 100 deg.C until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, sieving the dried hawthorn powder with a 80-mesh sieve for later use, sieving the fructus forsythiae powder with a 100-mesh sieve for later use, and sieving the malt powder with a 100-mesh sieve for later use;
and 4, adding the hawthorn dry powder, the fructus forsythiae powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, baking in a baking oven at the baking temperature of 110 ℃ for 1h, and obtaining the yam cake for helping digestion after baking.
Example 2
The invention relates to a preparation method of a yam cake for helping digestion, which is implemented according to the following steps:
step 1, respectively weighing 33% of Chinese yam, 20% of hawthorn, 20% of dried orange peel, 11% of fructus forsythiae and 16% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; airing the hawthorn for 18-36 hours to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water for 22min, and sun drying; parching fructus Hordei Germinatus at 110 deg.C until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, sieving the dried hawthorn powder with a 80-mesh sieve for later use, sieving the fructus forsythiae powder with a 150-mesh sieve for later use, and sieving the malt powder with a 100-mesh sieve for later use;
and 4, adding the hawthorn dry powder, the fructus forsythiae powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, baking in a baking oven at the baking temperature of 112 ℃ for 1h, and obtaining the yam cake for helping digestion after baking.
Example 3
The invention relates to a preparation method of a yam cake for helping digestion, which is implemented according to the following steps:
step 1, respectively weighing 33% of Chinese yam, 20% of hawthorn, 120% of dried orange peel, 16% of fructus forsythiae and 11% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; airing the hawthorn for 18-36 hours to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water for 27min, and sun drying; parching fructus Hordei Germinatus at 114 deg.C until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, sieving the dried hawthorn powder with a sieve of 85 meshes for later use, sieving the fructus forsythiae powder with a sieve of 150 meshes for later use, and sieving the malt powder with a sieve of 150 meshes for later use;
and 4, adding the hawthorn dry powder, the fructus forsythiae powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, baking in a baking oven at the baking temperature of 123 ℃ for 1.3h, and obtaining the yam cake for helping digestion after baking.
Example 4
The invention relates to a preparation method of a yam cake for helping digestion, which is implemented according to the following steps:
step 1, respectively weighing 40% of Chinese yam, 23% of hawthorn, 15% of dried orange peel, 11% of fructus forsythiae and 11% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; airing the hawthorn for 24 hours to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water for 25min, and sun drying; parching fructus Hordei Germinatus at 110 deg.C until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, sieving the dried hawthorn powder with a sieve of 85 meshes for later use, sieving the fructus forsythiae powder with a sieve of 150 meshes for later use, and sieving the malt powder with a sieve of 100 meshes for later use;
and 4, adding the hawthorn dry powder, the fructus forsythiae powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, baking in a baking oven at the baking temperature of 120 ℃ for 1.5 hours, and obtaining the yam cake for helping digestion after baking.
Example 5
The invention relates to a preparation method of a yam cake for helping digestion, which is implemented according to the following steps:
step 1, weighing 36% of Chinese yam, 24% of hawthorn, 20% of dried orange peel, 10% of fructus forsythiae and 10% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into paste for later use; airing the hawthorn for 18-36 hours to obtain dried hawthorn for later use; decocting fructus forsythiae in boiling water for 30min, and sun drying; parching fructus Hordei Germinatus at 120 deg.C until fructus Hordei Germinatus turns brown yellow, cooling to room temperature, and screening to remove dust.
Step 3, respectively grinding the dried hawthorn, the fructus forsythiae and the malt to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, sieving the dried hawthorn powder with a 90-mesh sieve for later use, sieving the fructus forsythiae powder with a 200-mesh sieve for later use, and sieving the malt powder with a 200-mesh sieve for later use;
and 4, adding the hawthorn dry powder, the fructus forsythiae powder and the malt powder into the yam mud, uniformly stirring to obtain yam cake mud, introducing the yam cake mud into a mould, baking in a baking oven at the baking temperature of 130 ℃ for 2 hours, and obtaining the yam cake for helping digestion after baking.
The Chinese yam is used as a main material, is sweet, mild and mild in nature, and is non-toxic. The traditional Chinese medicine mainly tonifies deficiency and wins, and strengthens the spleen and stomach; the hawthorn can help digestion and help digestion; fructus forsythiae is bitter in nature and cool, and has the functions of clearing heat, detoxifying, dissipating stagnation and relieving swelling; the malt has good curative effect on indigestion and abdominal pain.
Claims (6)
1. A preparation method of a digestion-assisting Chinese yam cake is characterized by comprising the following steps:
step 1, respectively weighing 33-50% of Chinese yam, 20-25% of hawthorn, 10-20% of dried orange peel, 5-16% of fructus forsythiae and 5-16% of malt according to the weight percentage, wherein the sum of the weight percentages of the components is 100%;
step 2, peeling and steaming the Chinese yam, and mashing and grinding the Chinese yam into Chinese yam paste for later use; airing the hawthorn to obtain dried hawthorn for later use; boiling fructus forsythiae in boiling water, and then taking out and drying in the sun for later use; parching the malt until the malt turns brown yellow, cooling to room temperature, and drying with a sieve to remove dust.
Step 3, grinding the dried hawthorn, the fructus forsythiae and the malt respectively to obtain dried hawthorn powder, fructus forsythiae powder and malt powder, and sieving the dried hawthorn powder, fructus forsythiae powder and malt powder for later use;
and 4, adding the hawthorn dry powder, the forsythia suspense powder and the malt powder into the yam mash, uniformly stirring to obtain yam cake mash, guiding the yam cake mash into a mould, putting the mould into a baking oven for baking, and obtaining the yam cake for helping digestion after baking.
2. The preparation method of the yam cake for aiding digestion according to claim 1, wherein the airing time of the hawthorn in the step 2 is 18-36 h.
3. The preparation method of the yam cake for aiding digestion according to claim 1, wherein the time for boiling fructus forsythiae in water in the step 2 is 20-30 min.
4. The method for preparing the yam cake for aiding digestion according to claim 1, wherein the temperature for stir-frying the malt in the step 2 is 100-120 ℃.
5. The preparation method of a yam cake for aiding digestion according to claim 1, wherein in the step 3, the particle size of the dry powder of hawthorn is 80-90 meshes, the particle size of the powder of forsythia is 100-200 meshes, and the particle size of the powder of malt is 100-200 meshes.
6. The preparation method of the digestion-assisting Chinese yam cake as claimed in claim 1, wherein the baking temperature in the step 4 is 110-130 ℃ and the baking time is 1-2 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911022734.9A CN110679626A (en) | 2019-10-25 | 2019-10-25 | Preparation method of digestion-assisting Chinese yam cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911022734.9A CN110679626A (en) | 2019-10-25 | 2019-10-25 | Preparation method of digestion-assisting Chinese yam cake |
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| CN110679626A true CN110679626A (en) | 2020-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911022734.9A Pending CN110679626A (en) | 2019-10-25 | 2019-10-25 | Preparation method of digestion-assisting Chinese yam cake |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125050A (en) * | 1994-12-21 | 1996-06-26 | 薛琳 | Method for preparing feierbing cracker |
| CN103828893A (en) * | 2014-03-12 | 2014-06-04 | 苏州农业职业技术学院 | Biscuit having spleen-fortifying stomach-nourishing function and preparation method thereof |
| CN104041774A (en) * | 2013-03-11 | 2014-09-17 | 程长青 | Low-temperature-baked Chinese yam crispy slice |
| CN107334106A (en) * | 2017-07-18 | 2017-11-10 | 诸城市和生食品有限公司 | A kind of Chinese yam cake and preparation method thereof |
-
2019
- 2019-10-25 CN CN201911022734.9A patent/CN110679626A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125050A (en) * | 1994-12-21 | 1996-06-26 | 薛琳 | Method for preparing feierbing cracker |
| CN104041774A (en) * | 2013-03-11 | 2014-09-17 | 程长青 | Low-temperature-baked Chinese yam crispy slice |
| CN103828893A (en) * | 2014-03-12 | 2014-06-04 | 苏州农业职业技术学院 | Biscuit having spleen-fortifying stomach-nourishing function and preparation method thereof |
| CN107334106A (en) * | 2017-07-18 | 2017-11-10 | 诸城市和生食品有限公司 | A kind of Chinese yam cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孟斐: "《妊娠 分娩 育儿全程指导》", 30 June 2015, 天津科学技术出版社 * |
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Application publication date: 20200114 |
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