CN104336145A - Tonifying red bean cake - Google Patents
Tonifying red bean cake Download PDFInfo
- Publication number
- CN104336145A CN104336145A CN201310337797.XA CN201310337797A CN104336145A CN 104336145 A CN104336145 A CN 104336145A CN 201310337797 A CN201310337797 A CN 201310337797A CN 104336145 A CN104336145 A CN 104336145A
- Authority
- CN
- China
- Prior art keywords
- red bean
- parts
- tonifying
- bean cake
- honey
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a tonifying red bean cake. The tonifying red bean cake is characterized by comprising the following raw materials in part by weight: 20-25 parts of red bean, 3-4 parts of osmanthus, 1-2 parts of medlar, 1-2 parts of codonopsis pilosula, 1-2 parts of liquorice, 3-4 parts of honey, 5-6 parts of papaya juice, 2-3 parts of isaria cicadae miq, 20-35 parts of flour, 20-30 parts of water and 3-6 parts of soybean oil. In the formulation of the tonifying red bean cake, not only the red bean is included, but also the osmanthus, the medlar, the codonopsis pilosula, the liquorice, the honey, the papaya juice and the isaria cicadae miq with certain proportions are included, so that the tonifying red bean cake is good in mouth feel and fragrant in taste and tonifying components are added; the components in the tonifying red bean cak can generate a synergistic efficacy and can achieve an effect of calming the heart and the mind.
Description
Technical field
The present invention relates to health food processing technique field, in particular to one nourishing red bean cake.
Background technology
Along with improving constantly of living standard, people have not only been satisfied with Well fed,well bred., but more wish that food has good mouthfeel, abundant nourishing, and have certain health-care efficacy.Red bean cake is loved by the people as a kind of traditional food, but existing red bean cake composition is single, mouthfeel is comparatively hard and nourishing is also comprehensive not.
Therefore, need that a kind of mouthfeel is good, nourishing is abundant, the nourishing red bean cake of effect of calming the nerves with all worries set aside can be played.
Summary of the invention
The object of this invention is to provide that a kind of mouthfeel is good, nourishing is abundant, the nourishing red bean cake of effect of calming the nerves with all worries set aside can be played.
For realizing above-mentioned object, the technical solution adopted in the present invention is:
A kind of nourishing red bean cake, it is characterized in that, composition of raw materials and the parts by weight thereof of described red bean cake are as follows: red bean 20-25 part, sweet osmanthus 3-4 part, fruit of Chinese wolfberry 1-2 part, Radix Codonopsis 1-2 part, Radix Glycyrrhizae 1-2 part, honey 3-4 part, Chinese flowering quince juice 5-6 part, golden cicada fungus 2-3 part, flour 20-35 part, water 20-30 part, soybean oil 3-6 part.
The invention has the beneficial effects as follows:
Not only have red bean in formula of the present invention, but also comprise a certain proportion of sweet osmanthus, the fruit of Chinese wolfberry, Radix Codonopsis, Radix Glycyrrhizae, honey, Chinese flowering quince juice and golden cicada fungus, so not only make mouthfeel good, taste fragrance, too increases nourishing ingredients in addition; Composition in the present invention simultaneously can produce cooperative effect, plays effect of calming the nerves with all worries set aside.
Detailed description of the invention
A kind of nourishing red bean cake, it is characterized in that, composition of raw materials and the parts by weight thereof of described red bean cake are as follows: red bean 20-25 part, sweet osmanthus 3-4 part, fruit of Chinese wolfberry 1-2 part, Radix Codonopsis 1-2 part, Radix Glycyrrhizae 1-2 part, honey 3-4 part, Chinese flowering quince juice 5-6 part, golden cicada fungus 2-3 part, flour 20-35 part, water 20-30 part, soybean oil 3-6 part.
Not only have red bean in formula of the present invention, but also comprise a certain proportion of sweet osmanthus, the fruit of Chinese wolfberry, Radix Codonopsis, Radix Glycyrrhizae, honey, Chinese flowering quince juice and golden cicada fungus, so not only make mouthfeel good, taste fragrance, too increases nourishing ingredients in addition; Composition in the present invention simultaneously can produce cooperative effect, plays effect of calming the nerves with all worries set aside.
Claims (1)
1. a nourishing red bean cake, it is characterized in that, composition of raw materials and the parts by weight thereof of described red bean cake are as follows: red bean 20-25 part, sweet osmanthus 3-4 part, fruit of Chinese wolfberry 1-2 part, Radix Codonopsis 1-2 part, Radix Glycyrrhizae 1-2 part, honey 3-4 part, Chinese flowering quince juice 5-6 part, golden cicada fungus 2-3 part, flour 20-35 part, water 20-30 part, soybean oil 3-6 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337797.XA CN104336145A (en) | 2013-08-06 | 2013-08-06 | Tonifying red bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337797.XA CN104336145A (en) | 2013-08-06 | 2013-08-06 | Tonifying red bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336145A true CN104336145A (en) | 2015-02-11 |
Family
ID=52493226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310337797.XA Pending CN104336145A (en) | 2013-08-06 | 2013-08-06 | Tonifying red bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336145A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661321A (en) * | 2016-02-08 | 2016-06-15 | 罗建华 | Cicada slough and tortoise birthday cakes and processing method thereof |
| CN106070443A (en) * | 2016-08-16 | 2016-11-09 | 安徽合益食品有限公司 | A kind of can be with Semen Phaseoli cake of long term storage and preparation method thereof |
| CN106173145A (en) * | 2016-06-30 | 2016-12-07 | 薛春雄 | A kind of health preserving red bean cake strengthened the spleen and stomach |
| CN106376844A (en) * | 2016-08-31 | 2017-02-08 | 詹济榕 | Velvet antler-red bean cake and preparation method thereof |
-
2013
- 2013-08-06 CN CN201310337797.XA patent/CN104336145A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661321A (en) * | 2016-02-08 | 2016-06-15 | 罗建华 | Cicada slough and tortoise birthday cakes and processing method thereof |
| CN106173145A (en) * | 2016-06-30 | 2016-12-07 | 薛春雄 | A kind of health preserving red bean cake strengthened the spleen and stomach |
| CN106070443A (en) * | 2016-08-16 | 2016-11-09 | 安徽合益食品有限公司 | A kind of can be with Semen Phaseoli cake of long term storage and preparation method thereof |
| CN106376844A (en) * | 2016-08-31 | 2017-02-08 | 詹济榕 | Velvet antler-red bean cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |