NL2032115B1 - A preparation method of spleen strengthening and stomach nourishing cake - Google Patents

A preparation method of spleen strengthening and stomach nourishing cake Download PDF

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Publication number
NL2032115B1
NL2032115B1 NL2032115A NL2032115A NL2032115B1 NL 2032115 B1 NL2032115 B1 NL 2032115B1 NL 2032115 A NL2032115 A NL 2032115A NL 2032115 A NL2032115 A NL 2032115A NL 2032115 B1 NL2032115 B1 NL 2032115B1
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Netherlands
Prior art keywords
parts
sponge cake
steamed sponge
present
portions
Prior art date
Application number
NL2032115A
Other languages
Dutch (nl)
Inventor
Ke Leqin
Chen Dewen
Fu Zhengnan
Chen Chuchu
He Da
Liu Ying
Sun Tongtong
Yu Weiping
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Hangzhou Vocational & Technical College
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Priority to NL2032115A priority Critical patent/NL2032115B1/en
Application granted granted Critical
Publication of NL2032115B1 publication Critical patent/NL2032115B1/en

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    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A preparation method of spleen strengthening and stomach nourishing cake The present invention discloses a preparation method of a spleen strengthening and stomach nourishing steamed sponge cake. The steamed sponge cake prepared by the present invention enriches the variety and taste of the steamed sponge cake, gives people who love the steamed sponge cake more choices, and can meet people who are picky about their tastes at present. The steamed sponge cake prepared by the present invention has the advantages of upright and full shape, smooth surface, uniform color, creamy and elastic texture, rich nutrition, and has the effects of benefiting the stomach and spleen, increasing appetite, promoting digestion, preventing constipation, clearing away heat and detoxification, etc.

Description

A PREPARATION METHOD OF SPLEEN STRENGTHENING AND STOMACH NOURISHING CAKE
Technical Field
The present invention relates to a preparation method of spleen strengthening and stomach nourishing steamed sponge cake.
Background Art
As a traditional snack, steamed sponge cake was first cooked with glutinous rice. It is loved by people because of its fragrance, rich nutrition, soft and refreshing entrance. it is a popular food, which is widely distributed in the north and south. After years of dissemination, it is mostly made of flour instead of glutinous rice, supplemented by other ingredients, which makes the production methods of steamed sponge cake more diversified and tastes richer; However, at present, the steamed sponge cake which can nourish the stomach and taste delicious has not been reported.
Detailed Description of the Invention
In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a preparation method of spleen strengthening and stomach nourishing steamed sponge cake.
In order to achieve the above purpose, the present invention provides the following technical scheme:
The present invention relates to a spleen strengthening and stomach nourishing steamed sponge cake. The raw materials for making the spleen strengthening and stomach nourishing steamed sponge cake include the following weight portions: 5-10 portions of cabbage, 2-5 portions of carrot stem, 1-3 portions of egg white, 5-10 portions of Hericium erinaceus, 2-5 portions of tangerine pith, 50-60 portions of quinoa, 80-100 portions of millet, 10-15 portions of red beans and 1-3 portions of yeast powder.
Further, 8 portions of cabbage, 5 portions of carrot stems, 2 portions of egg white, 5 portions of Hericium erinaceus, 4 portions of tangerine pith, 50 portions of quinoa, 80 portions of millet, 15 portions of red beans and 1 portion of yeast powder.
The present invention relates to a preparation method of spleen strengthening and stomach nourishing steamed sponge cake. The preparation method is used for preparing the above steamed sponge cake, comprising the following steps:
(1) Weigh the above weight portions of raw materials for standby; (2) Add fresh cabbage and carrot stems into the juicer, add water to the juicer, press the juice, and pass the screen to obtain the mixed juice; (3) Grind dried millet, quinoa, tangerine pith and red beans into powder to obtain mixed powder; (4) Mix the mixed juice obtained in step (1) with the mixed powder obtained in step (3), add egg white and stir, then add yeast powder, stir evenly to make dough; (5) Ferment the dough obtained in step (4) at 30-35 °C; (6) Put the fermented dough into a steamer to steam, and then you will get the spleen strengthening and stomach nourishing steamed sponge cake.
The present invention has the following beneficial effects: (1) The steamed sponge cake of the present invention contains cabbage juice, which has the effects of clearing away heat and dampness, strengthening the spleen and appetizing, and can also promote appetite; Carrots can replenish gi, strengthen stomach and digestion, and promote digestion; Hericium erinaceus can help digestion, benefit the liver and spleen, relieve hunger and thirst, eliminate persistent toxins, and facilitate blood circulation; Tangerine pith can enter the liver and spleen meridians, regulate gi and dissolve phlegm; Quinoa has the effects of regulating endocrine, lowering cholesterol and supplementing protein; Red bean can clear away heat and toxin, strengthen spleen and stomach, diuresis and detumescence. The steamed sponge cake prepared by the present invention enriches the variety and taste of steamed sponge cake, gives people who like steamed sponge cake more choices, and can meet people who are picky about their tastes at present.
Detailed Description of Embodiments
In order to make the purpose, technical scheme and advantages of the application more clearly, the application is described and described below in combination with the accompanying drawings and embodiments,
Embodiment 1
The present invention relates to a spleen strengthening and stomach nourishing steamed sponge cake. The raw materials of the spleen strengthening and stomach nourishing steamed sponge cake include the following weight portions: 8 portions of cabbage, 5 portions of carrot stems, 2 portions of egg white, 5 portions of Hericium erinaceus, 4 portions of tangerine pith,
50 portions of quinoa, 80 portions of millet, 15 portions of red beans and 1 portion of yeast powder;
The present invention relates to a preparation method of spleen strengthening and stomach nourishing steamed sponge cake, which comprises the following steps: {1} Weigh the above weight portions of raw materials for standby; (2) Add the cleaned fresh cabbage and carrot stems into the juicer, add 80 portions of water (calculated according to the total portions) to the juicer, press the juice, and pass the 100 mesh screen to obtain the mixed juice; (3) Grind dried millet, quinoa, tangerine pith and red bean into 100 mesh powder to obtain mixed powder; (4) Mix the juice obtained in step {1} with the powder obtained in step {3}, add egg white and stir, then add yeast powder, stir evenly, and the total stirring time is 8min; Knead, stretch and press the dough repeatedly for 15 minutes to make the dough; (5) Ferment the dough obtained in step (4) at 30 °C for 2.5h; (6) Put the fermented dough into a steamer and steam it for 10 minutes with strong heat, and then steam it for 20 minutes with gentle heat to get the spleen strengthening and stomach nourishing steamed sponge cake.
Comparative example 1
In the prior art, the raw materials for making traditional steamed sponge cake include the following weight portions: 3 portions of yeast, 50 portions of sugar and 300 portions of flour;
Traditional method of making steamed rice cake: (1) Weigh the above weight portions of raw materials for standby; (2) Add yeast and sugar into flour and mix; (3) Add 200 portions of 35 °C water to the mixture in step (2) and stir for 15 minutes; {4) After stirring, cover with fresh-keeping film and ferment at 30 °C, the volume of fermented dough is 1.5 times of the original volume; (5) Put the fermented dough into a steamer, boil it with strong heat, steam it with medium heat for 40 minutes, and then simmer for 5 minutes.
Il. Sensory and health function evaluation
Give the steamed sponge cakes prepared in embodiment 1 of the present invention and comparative example 1 to 50 volunteers for tasting and sensory evaluation. Each volunteer had one or more of the symptoms of stomach pain, gastric acid, gastritis, constipation, etc.
Volunteers made sensory evaluation on the appearance, organizational structure and texture of steamed sponge cake, and scored them item by item. After eight weeks of continuous eating, they rated the stomach nourishing function of steamed sponge cake on the basis of changes in symptoms before and after eating and their own feelings. The score was based on the ten point scale.
The scoring criteria are shown in Table 1. The evaluation results of sensory and stomach nourishing functions of steamed sponge cake are shown in Table 2. The scores in Table 2 are the average scores.
Table 1 Scoring criteria
Category Scoring Criteria Score / Point
The whole is upright and full, with smooth . 8-10 surface and uniform color
The whole is plump, the surface is basically smooth, and the color is basically 5-7
Appearance . uniform
Some of them are not full of collapse, the surface is not smooth, and the color is uneven
The cells in the longitudinal section of the 8-10 structure are small and uniform a The cells in the longitudinal section of the
Organizational Structure E . . 5-7 structure are small and basically uniform
The cells in the longitudinal section of the structure are not small and uneven
The texture is creamy, elastic, neither too 8-10 soft nor too hard
The texture is fairly creamy, fairly elastic
Texture y V v ’ 5-7 soft or hard
The texture is not creamy, small elastic, too soft or too hard
Good improvement of symptoms oc: . Some improvement of symptoms, but not
Stomach Nourishing Function p , ymp ! 5-7 obvious
Almost no improvement of symptoms 04
Table 2 Sensory and stomach nourishing function evaluation results of steamed sponge cake
Score / Point
Organizational Stomach Nourishing
Appearance Texture .
Structure Function
Embodiment | 91 | 93 | 96 | 97mer | | mm [em] am it can be seen from Table 2 that the steamed sponge cake prepared by the present invention is superior to the steamed sponge cake prepared by the method of comparative example 1 in texture, and is obviously superior to the steamed sponge cake prepared by the method of comparative example 1 in appearance and organizational structure. The steamed 5 sponge cake prepared by the present invention has been highly praised by many volunteers.
After eating the steamed sponge cake prepared by the present invention for 8 weeks, the volunteers’ symptoms have been well improved and have good stomach nourishing and health care function, while the steamed sponge cake in comparative example 1 has almost no stomach nourishing function.
To sum up, the steamed sponge cake prepared by the present invention enriches the variety and taste of the steamed sponge cake, gives people who love the steamed sponge cake more choices, and can meet people who are picky about their tastes at present. The steamed sponge cake prepared by the present invention has the advantages of upright and full shape, smooth surface, uniform color, creamy and elastic texture, rich nutrition, and has the effects of benefiting the stomach and spleen, increasing appetite, promoting digestion, preventing constipation, clearing away heat and detoxification, etc.
Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the art without creative work should belong tothe protection scope of the present invention.

Claims (2)

CONCLUSIECONCLUSION 1. Rijsttaart, daardoor gekenmerkt dat zij de volgende bestanddelen omvat met specifieke aantallen volgens het gewicht: 5-10 delen kool, 2-5 delen wortelstelen, 1-3 delen eiwit, 5-10 delen pruikzwammen, 2-5 delen mandarijn pitten, 50-60 delen quinoa, 80-100 delen gierst, 10-15 delen rode bonen en 1-3 delen gist.1. Rice cake, characterized in that it comprises the following ingredients with specific numbers according to weight: 5-10 parts cabbage, 2-5 parts carrot stalks, 1-3 parts egg white, 5-10 parts wig mushrooms, 2-5 parts mandarin seeds, 50-60 parts quinoa, 80-100 parts millet, 10-15 parts red beans and 1-3 parts yeast. 2. Werkwijze voor het bereiden van de rijsttaart volgens conclusie 1, met het kenmerk dat 8 delen kool, 5 delen wortelstelen, 2 delen eiwit, 5 delen pruikzwammen, 4 delen mandarijn pitten, 50 delen guinoa, 80 delen gierst, 15 delen rode bonen en 1 deel gist met elkaar gemengd worden.A method for preparing the rice cake according to claim 1, characterized in that 8 parts of cabbage, 5 parts of carrot stalks, 2 parts of egg white, 5 parts of wig mushrooms, 4 parts of mandarin seeds, 50 parts of guinoa, 80 parts of millet, 15 parts of red beans and 1 part yeast are mixed together.
NL2032115A 2022-06-10 2022-06-10 A preparation method of spleen strengthening and stomach nourishing cake NL2032115B1 (en)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632446A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof
CN105104914A (en) * 2015-08-05 2015-12-02 哈尔滨天一生态农副产品有限公司 Stomach-nourishing, lung-moistening, spleen-tonifying and liver benefiting bean bun skewer and making method thereof
CN106213176A (en) * 2016-07-27 2016-12-14 惠州市柯帝士科技有限公司 Fructus Jujubae steamed sponge cake
CN107114663A (en) * 2017-04-28 2017-09-01 芜湖扬展新材料科技服务有限公司 A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof
CN108991436A (en) * 2018-09-05 2018-12-14 洛阳天佑春都食品有限公司 A kind of application method of vegetables element cake Combined production line
CN109221924A (en) * 2018-11-29 2019-01-18 安徽正宇面粉有限公司 A kind of composite powder steamed cake of edible high nutrition and preparation method thereof
CN111109519A (en) * 2020-02-21 2020-05-08 黑龙江八一农垦大学 Health steamed bread with effects of tonifying lung and benefiting qi and preparation method thereof
CN112602925A (en) * 2020-12-15 2021-04-06 李雀飞 Health-care food and preparation method thereof
CN113693230A (en) * 2021-08-04 2021-11-26 开化县桑海家庭农场 Edible silkworm product and its production process
CN114158684A (en) * 2021-12-08 2022-03-11 忻州师范学院 A kind of quinoa and millet rice cake for assisting soothe the nerves, soothing the liver and relieving depression and preparation method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101632446A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal egg milk fruit vegetable tea steamed bread and preparation method thereof
CN105104914A (en) * 2015-08-05 2015-12-02 哈尔滨天一生态农副产品有限公司 Stomach-nourishing, lung-moistening, spleen-tonifying and liver benefiting bean bun skewer and making method thereof
CN106213176A (en) * 2016-07-27 2016-12-14 惠州市柯帝士科技有限公司 Fructus Jujubae steamed sponge cake
CN107114663A (en) * 2017-04-28 2017-09-01 芜湖扬展新材料科技服务有限公司 A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof
CN108991436A (en) * 2018-09-05 2018-12-14 洛阳天佑春都食品有限公司 A kind of application method of vegetables element cake Combined production line
CN109221924A (en) * 2018-11-29 2019-01-18 安徽正宇面粉有限公司 A kind of composite powder steamed cake of edible high nutrition and preparation method thereof
CN111109519A (en) * 2020-02-21 2020-05-08 黑龙江八一农垦大学 Health steamed bread with effects of tonifying lung and benefiting qi and preparation method thereof
CN112602925A (en) * 2020-12-15 2021-04-06 李雀飞 Health-care food and preparation method thereof
CN113693230A (en) * 2021-08-04 2021-11-26 开化县桑海家庭农场 Edible silkworm product and its production process
CN114158684A (en) * 2021-12-08 2022-03-11 忻州师范学院 A kind of quinoa and millet rice cake for assisting soothe the nerves, soothing the liver and relieving depression and preparation method thereof

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