CN111449110A - Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof - Google Patents
Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof Download PDFInfo
- Publication number
- CN111449110A CN111449110A CN202010298116.3A CN202010298116A CN111449110A CN 111449110 A CN111449110 A CN 111449110A CN 202010298116 A CN202010298116 A CN 202010298116A CN 111449110 A CN111449110 A CN 111449110A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- cake
- heat
- health
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 64
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 21
- 235000021279 black bean Nutrition 0.000 claims abstract description 21
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 20
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 20
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 19
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 18
- 235000009569 green tea Nutrition 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 16
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000036541 health Effects 0.000 claims abstract description 9
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 21
- 238000010411 cooking Methods 0.000 claims description 20
- 241000245665 Taraxacum Species 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 5
- 238000005056 compaction Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 16
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 230000001737 promoting effect Effects 0.000 abstract description 9
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract description 8
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 8
- 235000008696 isoflavones Nutrition 0.000 abstract description 8
- 235000010208 anthocyanin Nutrition 0.000 abstract description 6
- 229930002877 anthocyanin Natural products 0.000 abstract description 6
- 239000004410 anthocyanin Substances 0.000 abstract description 6
- 150000004636 anthocyanins Chemical class 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 235000006708 antioxidants Nutrition 0.000 abstract description 5
- 206010006187 Breast cancer Diseases 0.000 abstract description 4
- 208000026310 Breast neoplasm Diseases 0.000 abstract description 4
- 206010009944 Colon cancer Diseases 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 208000001132 Osteoporosis Diseases 0.000 abstract description 4
- 206010060862 Prostate cancer Diseases 0.000 abstract description 4
- 208000000236 Prostatic Neoplasms Diseases 0.000 abstract description 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
- 208000029742 colonic neoplasm Diseases 0.000 abstract description 4
- 229940011871 estrogen Drugs 0.000 abstract description 4
- 239000000262 estrogen Substances 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000001624 sedative effect Effects 0.000 abstract description 3
- 240000001949 Taraxacum officinale Species 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 241001092070 Eriobotrya Species 0.000 description 13
- 206010011224 Cough Diseases 0.000 description 7
- 210000004072 lung Anatomy 0.000 description 7
- 230000002936 tranquilizing effect Effects 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 230000001914 calming effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 201000005569 Gout Diseases 0.000 description 3
- 208000031971 Yin Deficiency Diseases 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 210000001156 gastric mucosa Anatomy 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 230000029663 wound healing Effects 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 208000000616 Hemoptysis Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 208000000197 Acute Cholecystitis Diseases 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000244186 Ascaris Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010008614 Cholecystitis acute Diseases 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010027951 Mood swings Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010038776 Retching Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 201000004484 acute conjunctivitis Diseases 0.000 description 1
- 206010001093 acute tonsillitis Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 201000009361 ascariasis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000003265 lymphadenitis Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/362—Leguminous plants
Landscapes
- 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)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a health cake capable of clearing heat and removing internal heat and a preparation method thereof, wherein the health cake comprises the following raw materials: 220 parts of low-gluten flour, 160 parts of black bean powder, 10-15 parts of loquat fruit, 1-5 parts of white sugar, 10-20 parts of pearl barley powder, 8-12 parts of dandelion, 2-4 parts of green tea powder, 4-10 parts of honey, 4-6 parts of eggs, 2-3 parts of dark plum, 2-4 parts of lily powder, 8-10 parts of sweet osmanthus and 1-3 parts of butter; the cake has rich raw materials, is easy to absorb, and has the effects of clearing heat, removing internal heat, delaying aging, promoting fat metabolism and reducing the damage of trans-fatty acid to human bodies; the added green tea powder has good antioxidation and sedative effects, and can relieve fatigue; the black bean powder has the effects of resisting oxidation and delaying aging, and the black beans are rich in isoflavone and anthocyanin; isoflavone is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colon cancer, and is also helpful for preventing and treating osteoporosis of the middle-aged and the elderly; the anthocyanin is a good antioxidant source, and has a better antioxidant effect in an acid environment; the invention has simple structure and convenient operation and is worth popularizing.
Description
Technical Field
The invention belongs to the field of cakes and preparation methods thereof, and particularly relates to health-preserving cakes capable of clearing heat and removing internal heat and a preparation method thereof.
Background
Clearing heat and removing fire is the theory of traditional Chinese medicine, and the excessive internal heat has many levels, for example, stomach fire can have symptoms of stomachache and dry stool, lung fire can have symptoms of hemoptysis, cough and yellow phlegm, and liver fire can have symptoms of dysphoria and insomnia. Fire is divided into deficiency fire and excess fire, which are normal yin and yang balance, while yin is normal and yang is excessive. The deficient fire refers to the condition of hyperactivity of yang due to yin deficiency. The cause of excessive internal heat is often caused by daily dietary habits, dry climate, internal fire and other factors. Therefore, excessive mood swings, sunstroke, catching cold, smoking and drinking, overeating spicy products such as ginger, garlic and hot pepper, eating greasy products such as mutton and dog meat, poisoning, lack of sleep and the like all cause excessive internal heat symptoms.
At present, cakes on the market are various, but the taste, nutrition and functions are single, and along with the continuous enhancement of health care consciousness of people, the traditional cakes cannot be favored very much and cannot meet the requirements of consumers in general.
Disclosure of Invention
The invention aims to provide a health cake capable of clearing heat and removing internal heat and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the health-preserving cake capable of clearing heat and removing internal heat comprises the following raw materials: 220 parts of low-gluten flour, 160 parts of black bean powder, 10-15 parts of loquat fruit, 1-5 parts of white sugar, 10-20 parts of pearl barley powder, 8-12 parts of dandelion, 2-4 parts of green tea powder, 4-10 parts of honey, 4-6 parts of eggs, 2-3 parts of dark plum, 2-4 parts of lily powder, 8-10 parts of sweet osmanthus and 1-3 parts of butter.
Preferably, the cake comprises the following raw materials: 210 parts of low-gluten flour, 13 parts of loquat fruit, 3 parts of white sugar, 15 parts of pearl barley powder, 10 parts of dandelion, 130 parts of black bean powder, 3 parts of green tea powder, 7 parts of honey, 5 parts of eggs, 3 parts of dark plum, 3 parts of lily powder, 9 parts of sweet osmanthus flower and 2 parts of butter.
A preparation method of the heat-clearing and fire-removing health-preserving cake as claimed in claim 1, comprising the following steps:
(1) cleaning: cleaning sweet osmanthus, dandelion, loquat fruit and dark plum with clear water;
(2) and (3) cooking: putting the sweet osmanthus, the dandelion, the loquat fruit and the dark plum which are cleaned in the step 1 into boiled boiling water, and continuously heating for 20-40min after boiling;
(3) and (3) filtering: cooling the mixed liquid steamed in the step 2, and filtering to remove residues to prepare a stock A;
(4) mixing: uniformly mixing the low-gluten flour, the pearl barley powder, the black bean powder, the green tea powder and the lily powder into mixed powder, and sieving the mixed powder by a sieve of 60-80 meshes to prepare a material B;
(5) material beating: putting white sugar, honey, eggs, butter, the prepared material A and the prepared material B into a stirrer according to the weight parts, and fully stirring to prepare a dough cake;
(6) molding: putting the cake in the step 5 into a mould for compaction forming, and removing the mould to obtain a formed cake;
(7) baking: placing the cake formed in the step 6 in a baking oven for baking and forming;
(8) packaging: and (4) bagging and packaging the molded cake baked in the step (7) to obtain a finished cake.
Preferably, the cooking in the step 2 is high-temperature cooking, and the cooking is carried out under the conditions that the pressure is 0.4-0.5Mpa and the temperature is 110-120 ℃.
Preferably, in the step 7, the temperature in the baking oven is 180-.
Black bean powder: the black beans are anti-oxidation and aging-delaying and rich in isoflavone and anthocyanin; isoflavone is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colon cancer, and is also helpful for preventing and treating osteoporosis of the middle-aged and the elderly; anthocyanidin is a good antioxidant source, can eliminate free radicals in vivo, and has good antioxidant effect especially in acidic environment such as stomach.
Green tea powder: has good antioxidant and tranquilizing effects, and can relieve fatigue.
Lily powder: the health-care product has good nutrition and nourishing effects, and also has auxiliary effects of moistening lung for arresting cough, promoting wound healing, calming heart and tranquilizing mind, tranquilizing and hypnotizing, preventing gout, protecting gastric mucosa and enhancing immunity.
Dandelion: clearing away heat and toxic materials, promoting urination, and resolving hard mass; it can be used for treating acute mastitis, lymphadenitis, lymphoid tuberculosis, furunculosis, acute conjunctivitis, common cold with fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, cholecystitis, and urinary tract infection.
Dark plum: has the effects of astringing lung, astringing intestine, promoting fluid production and calming ascaris; it is commonly indicated for chronic cough due to lung deficiency, chronic diarrhea and dysentery, diabetes due to deficiency heat, vomiting and abdominal pain due to ascariasis.
Coix seed powder: sweet, light and slightly cold in nature and taste, and has the effects of promoting diuresis and removing edema, invigorating spleen and removing dampness, relaxing muscles and tendons, removing arthralgia, clearing heat and expelling pus and the like.
Loquat fruit: for treating yin deficiency and lung dryness, cough, or hemoptysis; stomach-yin deficiency, dry throat and thirst, or qi failing to descend, retching without appetite.
Sweet osmanthus: the sweet osmanthus tea has the effects of beautifying, relieving throat, improving symptoms of excessive phlegm and cough, and treating duodenal ulcer, measles due to reed, stomach cold and stomachache, halitosis and blurred vision.
The invention has the beneficial effects that: compared with the prior art, the cake capable of clearing heat and removing fire provided by the invention has the advantages of abundant raw materials, easiness in absorption, low fat and low sugar, and has the effects of clearing heat and removing fire, delaying senescence, promoting fat metabolism, reducing the harm of trans-fatty acid to human bodies and reducing the possibility of obesity; the added green tea powder has good antioxidation and sedative effects, and can relieve fatigue; the lily powder has good nutrition and nourishing effects, and also has auxiliary effects of moistening lung for arresting cough, promoting wound healing, calming heart and tranquilizing mind, tranquilizing and hypnotizing, preventing gout, protecting gastric mucosa, and enhancing immunity; the black bean powder has the effects of resisting oxidation and delaying aging, and the black beans are rich in isoflavone and anthocyanin; isoflavone is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colon cancer, and is also helpful for preventing and treating osteoporosis of the middle-aged and the elderly; anthocyanidin is a good antioxidant source, can eliminate free radicals in vivo, and has good antioxidant effect especially in acidic environment such as stomach.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
The health-preserving cake capable of clearing heat and removing internal heat comprises the following raw materials: 200 parts of low-gluten flour, 100 parts of black bean powder, 10 parts of loquat fruit, 1 part of white sugar, 10 parts of pearl barley powder, 8 parts of dandelion, 2 parts of green tea powder, 4 parts of honey, 4 parts of eggs, 2 parts of dark plum, 2 parts of lily powder, 8 parts of sweet osmanthus flower and 1 part of butter.
The preparation method of the health preserving cake for clearing heat and removing internal heat comprises the following steps:
(1) cleaning: cleaning sweet osmanthus, dandelion, loquat fruit and dark plum with clear water;
(2) and (3) cooking: putting the sweet osmanthus, the dandelion, the loquat fruit and the dark plum which are cleaned in the step 1 into boiled boiling water, and continuously heating for 20-40min after boiling;
(3) and (3) filtering: cooling the mixed liquid steamed in the step 2, and filtering to remove residues to prepare a stock A;
(4) mixing: uniformly mixing the low-gluten flour, the pearl barley powder, the black bean powder, the green tea powder and the lily powder into mixed powder, and sieving the mixed powder by a sieve of 60-80 meshes to prepare a material B;
(5) material beating: putting white sugar, honey, eggs, butter, the prepared material A and the prepared material B into a stirrer according to the weight parts, and fully stirring to prepare a dough cake;
(6) molding: putting the cake in the step 5 into a mould for compaction forming, and removing the mould to obtain a formed cake;
(7) baking: placing the cake formed in the step 6 in a baking oven for baking and forming;
(8) packaging: and (4) bagging and packaging the molded cake baked in the step (7) to obtain a finished cake.
More specifically, the cooking in the step 2 is high-temperature cooking, and the cooking is carried out under the conditions that the pressure is 0.4-0.5Mpa and the temperature is 110-120 ℃.
More specifically, in the step 7, the temperature in the baking oven is 180-.
Example 2
The health-preserving cake capable of clearing heat and removing internal heat comprises the following raw materials: 210 parts of low-gluten flour, 130 parts of black bean powder, 13 parts of loquat fruit, 3 parts of white sugar, 15 parts of pearl barley powder, 10 parts of dandelion, 3 parts of green tea powder, 7 parts of honey, 5 parts of eggs, 2.5 parts of dark plum, 3 parts of lily powder, 9 parts of sweet osmanthus flower and 2 parts of butter.
The preparation method of the health preserving cake for clearing heat and removing internal heat comprises the following steps:
(1) cleaning: cleaning sweet osmanthus, dandelion, loquat fruit and dark plum with clear water;
(2) and (3) cooking: putting the sweet osmanthus, the dandelion, the loquat fruit and the dark plum which are cleaned in the step 1 into boiled boiling water, and continuously heating for 20-40min after boiling;
(3) and (3) filtering: cooling the mixed liquid steamed in the step 2, and filtering to remove residues to prepare a stock A;
(4) mixing: uniformly mixing the low-gluten flour, the pearl barley powder, the black bean powder, the green tea powder and the lily powder into mixed powder, and sieving the mixed powder by a sieve of 60-80 meshes to prepare a material B;
(5) material beating: putting white sugar, honey, eggs, butter, the prepared material A and the prepared material B into a stirrer according to the weight parts, and fully stirring to prepare a dough cake;
(6) molding: putting the cake in the step 5 into a mould for compaction forming, and removing the mould to obtain a formed cake;
(7) baking: placing the cake formed in the step 6 in a baking oven for baking and forming;
(8) packaging: and (4) bagging and packaging the molded cake baked in the step (7) to obtain a finished cake.
More specifically, the cooking in the step 2 is high-temperature cooking, and the cooking is carried out under the conditions that the pressure is 0.4-0.5Mpa and the temperature is 110-120 ℃.
More specifically, in the step 7, the temperature in the baking oven is 180-.
Example 3
The health-preserving cake capable of clearing heat and removing internal heat comprises the following raw materials: 220 parts of low-gluten flour, 160 parts of black bean powder, 15 parts of loquat fruit, 5 parts of white sugar, 20 parts of pearl barley powder, 12 parts of dandelion, 4 parts of green tea powder, 10 parts of honey, 6 parts of eggs, 3 parts of dark plum, 4 parts of lily powder, 10 parts of sweet osmanthus flower and 3 parts of butter.
The preparation method of the health preserving cake for clearing heat and removing internal heat comprises the following steps:
(1) cleaning: cleaning sweet osmanthus, dandelion, loquat fruit and dark plum with clear water;
(2) and (3) cooking: putting the sweet osmanthus, the dandelion, the loquat fruit and the dark plum which are cleaned in the step 1 into boiled boiling water, and continuously heating for 20-40min after boiling;
(3) and (3) filtering: cooling the mixed liquid steamed in the step 2, and filtering to remove residues to prepare a stock A;
(4) mixing: uniformly mixing the low-gluten flour, the pearl barley powder, the black bean powder, the green tea powder and the lily powder into mixed powder, and sieving the mixed powder by a sieve of 60-80 meshes to prepare a material B;
(5) material beating: putting white sugar, honey, eggs, butter, the prepared material A and the prepared material B into a stirrer according to the weight parts, and fully stirring to prepare a dough cake;
(6) molding: putting the cake in the step 5 into a mould for compaction forming, and removing the mould to obtain a formed cake;
(7) baking: placing the cake formed in the step 6 in a baking oven for baking and forming;
(8) packaging: and (4) bagging and packaging the molded cake baked in the step (7) to obtain a finished cake.
More specifically, the cooking in the step 2 is high-temperature cooking, and the cooking is carried out under the conditions that the pressure is 0.4-0.5Mpa and the temperature is 110-120 ℃.
More specifically, in the step 7, the temperature in the baking oven is 180-.
The cake prepared by the method has the advantages of rich raw materials, easy absorption, low fat and low sugar, and has the effects of clearing heat, reducing internal heat, delaying aging, promoting fat metabolism, reducing the damage of trans-fatty acid to human bodies, and reducing the possibility of obesity; the added green tea powder has good antioxidation and sedative effects, and can relieve fatigue; the lily powder has good nutrition and nourishing effects, and also has auxiliary effects of moistening lung for arresting cough, promoting wound healing, calming heart and tranquilizing mind, tranquilizing and hypnotizing, preventing gout, protecting gastric mucosa, and enhancing immunity; the black bean powder has the effects of resisting oxidation and delaying aging, and the black beans are rich in isoflavone and anthocyanin; isoflavone is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colon cancer, and is also helpful for preventing and treating osteoporosis of the middle-aged and the elderly; the anthocyanin is a good antioxidant source, can eliminate free radicals in vivo, and has better antioxidant effect especially in an acid environment such as stomach;
the preparation method has the advantages of simple process, short baking time, convenient use and storage, and is worthy of popularization.
The above is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, it is possible to make several variations and modifications without departing from the concept of the present invention, and these should be considered as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the utility of the patent.
Claims (5)
1. The health cake capable of clearing heat and removing internal heat is characterized by comprising the following raw materials in parts by weight: 220 parts of low-gluten flour, 160 parts of black bean powder, 10-15 parts of loquat fruit, 1-5 parts of white sugar, 10-20 parts of pearl barley powder, 8-12 parts of dandelion, 2-4 parts of green tea powder, 4-10 parts of honey, 4-6 parts of eggs, 2-3 parts of dark plum, 2-4 parts of lily powder, 8-10 parts of sweet osmanthus and 1-3 parts of butter.
2. A heat-clearing and fire-reducing health preserving cake according to claim 1, characterized in that: the cake comprises the following raw materials: 210 parts of low-gluten flour, 130 parts of black bean powder, 13 parts of loquat fruit, 3 parts of white sugar, 15 parts of pearl barley powder, 10 parts of dandelion, 3 parts of green tea powder, 7 parts of honey, 5 parts of eggs, 3 parts of dark plum, 3 parts of lily powder, 9 parts of sweet osmanthus flower and 2 parts of butter.
3. The preparation method of the heat-clearing and fire-removing health-preserving cake as claimed in claim 1, characterized by comprising the following steps:
(1) cleaning: cleaning sweet osmanthus, dandelion, loquat fruit and dark plum with clear water;
(2) and (3) cooking: putting the sweet osmanthus, the dandelion, the loquat fruit and the dark plum which are cleaned in the step 1 into boiled boiling water, and continuously heating for 20-40min after boiling;
(3) and (3) filtering: cooling the mixed liquid steamed in the step 2, and filtering to remove residues to prepare a stock A;
(4) mixing: uniformly mixing the low-gluten flour, the pearl barley powder, the black bean powder, the green tea powder and the lily powder into mixed powder, and sieving the mixed powder by a sieve of 60-80 meshes to prepare a material B;
(5) material beating: putting white sugar, honey, eggs, butter, the prepared material A and the prepared material B into a stirrer according to the weight parts, and fully stirring to prepare a dough cake;
(6) molding: putting the cake in the step 5 into a mould for compaction forming, and removing the mould to obtain a formed cake;
(7) baking: placing the cake formed in the step 6 in a baking oven for baking and forming;
(8) packaging: and (4) bagging and packaging the molded cake baked in the step (7) to obtain a finished cake.
4. The preparation method of the heat-clearing and fire-removing health-preserving cake according to claim 3, characterized in that: the cooking in the step 2 is high-temperature cooking, and the cooking is carried out under the conditions that the pressure is 0.4-0.5Mpa and the temperature is 110-120 ℃.
5. The preparation method of the heat-clearing and fire-removing health-preserving cake according to claim 3, characterized in that: in the step 7, the temperature in the baking oven is 180-220 ℃, and the baking time is 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010298116.3A CN111449110A (en) | 2020-04-11 | 2020-04-11 | Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010298116.3A CN111449110A (en) | 2020-04-11 | 2020-04-11 | Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111449110A true CN111449110A (en) | 2020-07-28 |
Family
ID=71671022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010298116.3A Pending CN111449110A (en) | 2020-04-11 | 2020-04-11 | Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111449110A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259014A (en) * | 2022-01-12 | 2022-04-01 | 广西科技师范学院 | Health-preserving porridge capable of clearing heat and removing internal heat and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039571A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Cookie and making method thereof |
| CN103919002A (en) * | 2014-04-01 | 2014-07-16 | 安徽省怀宁县顶雪食品有限公司 | Pastry suitable for eating in summer |
| CN104757068A (en) * | 2015-04-10 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Health-maintaining rice cake for clearing heat and removing fire and preparation method thereof |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
-
2020
- 2020-04-11 CN CN202010298116.3A patent/CN111449110A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039571A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Cookie and making method thereof |
| CN103919002A (en) * | 2014-04-01 | 2014-07-16 | 安徽省怀宁县顶雪食品有限公司 | Pastry suitable for eating in summer |
| CN104757068A (en) * | 2015-04-10 | 2015-07-08 | 宁波高新区苗姑养生科技有限公司 | Health-maintaining rice cake for clearing heat and removing fire and preparation method thereof |
| CN105011170A (en) * | 2015-08-05 | 2015-11-04 | 江新祥 | Black soybean cake processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259014A (en) * | 2022-01-12 | 2022-04-01 | 广西科技师范学院 | Health-preserving porridge capable of clearing heat and removing internal heat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919731B (en) | A kind of puffed kelp snow rice cake and preparation method thereof | |
| CN104381867B (en) | A kind of preparation method of compound fruit and vegetable glutinous rice cake | |
| CN105011007A (en) | Red bean cake processing method | |
| CN105533500A (en) | Pearl barley and ormosia fish ball and preparation method thereof | |
| CN103875778B (en) | A kind of yellow peach moon cake | |
| CN111449110A (en) | Health-preserving cake capable of clearing heat and removing internal heat and preparation method thereof | |
| CN105695286A (en) | Special-flavor ginger vinegar and processing technology thereof | |
| CN104642893A (en) | Preparation method of cannabis sailve nutritional rice noodles | |
| CN104305251A (en) | Steamed pork with rice flour with function of invigorating blood circulation and preparation method of steamed pork with rice flour | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN107099442B (en) | Method for producing mango vinegar by mixed fermentation of mango syrup | |
| CN103931702B (en) | A kind of Flos Papaveris rhoeadis's cream biscuit and preparation method thereof | |
| CN106721974A (en) | Three high drop ground rice and preparation method thereof | |
| CN104604984A (en) | Stomach invigorating and digestion promoting dark plum crisp biscuit and making method thereof | |
| CN103931705B (en) | A kind of wax gourd undaria pinnitafida biscuit and preparation method thereof | |
| CN107136224A (en) | A kind of bean product manufacturing method containing purple potato functional components | |
| CN102669223B (en) | Fresh pea bread | |
| CN105249114A (en) | Hemp seed and sweet corn composite health beverage and production method thereof | |
| CN105273914A (en) | Method for processing rice wine containing fiveleaf gynostemma herb | |
| CN105053833A (en) | Spleen strengthening and digestion helping fruit fine dried noodle | |
| CN104782717A (en) | High-dietary fiber soybean dreg cake and preparation method thereof | |
| KR101323615B1 (en) | Producing method of cheonggukjang confectionery | |
| CN106858320A (en) | A kind of fiddlehead vermicelli and preparation method thereof | |
| CN107624846A (en) | A kind of Egg Tarts and preparation method thereof | |
| CN107156804A (en) | The preparation method of pixie stool piece |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |