CN104522474A - Black fungus, olibanum and oat cake and making method thereof - Google Patents
Black fungus, olibanum and oat cake and making method thereof Download PDFInfo
- Publication number
- CN104522474A CN104522474A CN201510065820.3A CN201510065820A CN104522474A CN 104522474 A CN104522474 A CN 104522474A CN 201510065820 A CN201510065820 A CN 201510065820A CN 104522474 A CN104522474 A CN 104522474A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- powder
- oat
- frankincense
- cake
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- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 52
- 239000004863 Frankincense Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 5
- 241000209763 Avena sativa Species 0.000 title abstract 5
- 241000717739 Boswellia sacra Species 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000003717 Boswellia sacra Nutrition 0.000 claims description 21
- 240000007551 Boswellia serrata Species 0.000 claims description 21
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 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 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 4
- 235000010447 xylitol Nutrition 0.000 abstract description 4
- 239000000811 xylitol Substances 0.000 abstract description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 4
- 229960002675 xylitol Drugs 0.000 abstract description 4
- 235000013681 dietary sucrose Nutrition 0.000 abstract 2
- 229960004793 sucrose Drugs 0.000 abstract 2
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241001149430 Auricularia auricula-judae Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 235000021407 appetite control Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a black fungus, olibanum and oat cake and a making method thereof and belongs to the technical field of foods. The oat cake is prepared from the following components in parts by mass: 10-20 parts of black funguses powder, 20-40 parts of oat powder, 20-40 parts of dried skim milk, 40-120 parts of low-gluten flour, 700-1100 parts of xylitol powder, 80-200 parts of sesame oil and 5-10 parts of water. According to the invention, a low-energy sweetening agent xylitol is adopted instead of previous saccharose, and the sweetness of xylitol is equivalent to that of saccharose; the additional economical value of black funguses is greatly improved, the process is simple, and the product is rich in nutrient and is suitable for popularization and application; the black fungus, olibanum and oat cake provided by the invention is neither too hard nor too soft and good in taste and quality.
Description
Technical field
The invention belongs to food technology field, relate to a kind of black fungus frankincense oat cake and preparation method thereof.
Background technology
Black-food is the animals and plants food containing natural black pigment, is divided into the food with black color and the higher food of crude fiber content abroad.Black fungus belongs to typical black-food, high nutritive value, is described as " meat or fish in element " and " king in element " by nutritionist.Black fungus itself has Promote immunity function, alleviates artery sclerosis, delaying senility function, radioresistance anti-inflammatory, antiulcer action, hypoglycemic activity, antibacterial action.
The amino acid ratio of components of oat egg white matter is comparatively comprehensive, all ranking first of 8 seed amino acid content of needed by human.Not only can improve blood circulation, promote wound healing, and the Soluble Fiber containing high viscosity, the emptying of stomach can be delayed, increase satiety, appetite control.
Summary of the invention
The object of this invention is to provide a kind of black fungus frankincense oat cake with very high nutritive value and nature of leisure and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of black fungus frankincense oat cake, is made by black fungus powder 10 ~ 20, oatmeal 20 ~ 40, skimmed milk powder 20 ~ 40, Self-raising flour 40 ~ 120, xylosic alcohol powder 700 ~ 1100, sesame oil 80 ~ 200, water 5 ~ 10 according to mass ratio.
A preparation method for above-mentioned black fungus frankincense oat cake, its making step is as follows:
One, the preparation of black fungus dry powder: black fungus clear water washes clean, removes the root base of a fruit, boiling, dry, pulverize, sieve, obtained black fungus dry powder.
Two, adjust powder: first black fungus powder, oatmeal, skimmed milk powder and Self-raising flour are mixed in proportion, then add water and mix, then add xylosic alcohol powder and sesame oil stirring in proportion, mixing.
Three, mould molding: finish mix powder is loaded in circular mould, strikes off with after utensil compacting, mould is turned over, rap bottom surface, shaping black fungus frankincense oat cake green compact are buckled in and are lined with on the steaming plate of paper.
Four, steam: drop into there being the steaming plate of green compact in food steamer and cook, get cake, cooling, packaging, get product.
Tool of the present invention has the following advantages:
1, the present invention adopts and has low-energy sweetener---and xylitol, replace sucrose in the past, sugariness is suitable with sucrose.
2, the present invention substantially increases black fungus added economic value, and technique is simple, and product is nutritious, suitable promotion and application.
3, the present invention make black fungus frankincense oat cake neither too hard, nor too soft, mouthfeel and quality good.
Detailed description of the invention
Below technical scheme of the present invention is further described, but is not limited thereto, everyly technical solution of the present invention is modified or equivalent to replace, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: the black fungus frankincense oat cake that present embodiment provides is made by black fungus powder 10 ~ 20, oatmeal 20 ~ 40, skimmed milk powder 20 ~ 40, Self-raising flour 40 ~ 120, xylosic alcohol powder 700 ~ 1100, sesame oil 80 ~ 200, water 5 ~ 10 according to mass ratio, and its making step is as follows:
One, the preparation of black fungus dry powder: buy high-quality natural black auricularia auriculajudae, select fresh, the mildew and rot black fungus of nothing, clear water washes clean, removes the root base of a fruit, boiling, dry, pulverize and sieve, obtained black fungus dry powder.
Two, adjust powder: first black fungus powder, oatmeal, skimmed milk powder and Self-raising flour are mixed in proportion, then add water, mixing, then add xylosic alcohol powder and sesame oil stirring in proportion, mixing.Homogeneous powder temperature is at 50 ~ 60 DEG C, and during tune powder, temperature can not be too low, otherwise easily lump.
Three, mould molding: finish mix powder is loaded in circular mould, strikes off with after utensil compacting, mould is turned over, rap bottom surface, shaping black fungus frankincense oat cake green compact are buckled in are lined with on the steaming plate of paper rapidly.
Four, steam: drop into there being the steaming plate of green compact in food steamer and cook, steaming time appropriateness.Get cake, cooling, subjective appreciation, packaging, finished product.
Detailed description of the invention two: present embodiment and detailed description of the invention one unlike: in step one, the black fungus powder of pulverizing crosses 100 ~ 200 sieve meshes.Other are identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment and detailed description of the invention one unlike: it is characterized in that in step 3, is 30 ~ 40kg/cm to applying pressure in mould
2.Other are identical with detailed description of the invention one.
Detailed description of the invention four: present embodiment and detailed description of the invention one unlike: in step 4, the time steamed is 4 ~ 16min.Other are identical with detailed description of the invention one.
Detailed description of the invention five: present embodiment and detailed description of the invention one unlike: black fungus frankincense oat cake is made by black fungus powder 12, oatmeal 25, skimmed milk powder 25, Self-raising flour 60, xylosic alcohol powder 800, sesame oil 100, water 6 according to mass ratio.Other are identical with detailed description of the invention one.
Detailed description of the invention six: present embodiment and detailed description of the invention one unlike: black fungus frankincense oat cake is made by black fungus powder 15, oatmeal 30, skimmed milk powder 30, Self-raising flour 80, xylosic alcohol powder 900, sesame oil 150, water 7 according to mass ratio.Other are identical with detailed description of the invention one.
Detailed description of the invention seven: present embodiment and detailed description of the invention one unlike: black fungus frankincense oat cake is made by black fungus powder 18, oatmeal 35, skimmed milk powder 35, Self-raising flour 100, xylosic alcohol powder 1000, sesame oil 180, water 8 according to mass ratio.Other are identical with detailed description of the invention one.
Claims (8)
1. a black fungus frankincense oat cake, is characterized in that described oat cake is made by black fungus powder 10 ~ 20, oatmeal 20 ~ 40, skimmed milk powder 20 ~ 40, Self-raising flour 40 ~ 120, xylosic alcohol powder 700 ~ 1100, sesame oil 80 ~ 200, water 5 ~ 10 according to mass ratio.
2. black fungus frankincense oat cake according to claim 1, is characterized in that described oat cake is made by black fungus powder 12, oatmeal 25, skimmed milk powder 25, Self-raising flour 60, xylosic alcohol powder 800, sesame oil 100, water 6 according to mass ratio.
3. black fungus frankincense oat cake according to claim 1, is characterized in that described oat cake is made by black fungus powder 15, oatmeal 30, skimmed milk powder 30, Self-raising flour 80, xylosic alcohol powder 900, sesame oil 150, water 7 according to mass ratio.
4. black fungus frankincense oat cake according to claim 1, is characterized in that described oat cake is made by black fungus powder 18, oatmeal 35, skimmed milk powder 35, Self-raising flour 100, xylosic alcohol powder 1000, sesame oil 180, water 8 according to mass ratio.
5. a preparation method for black fungus frankincense oat cake according to claim 1, is characterized in that described method step is as follows:
One, the preparation of black fungus dry powder: black fungus clear water washes clean, removes the root base of a fruit, boiling, dry, pulverize, sieve, obtained black fungus dry powder;
Two, adjust powder: first black fungus powder, oatmeal, skimmed milk powder and Self-raising flour are mixed in proportion, then add water and mix, then add xylosic alcohol powder and sesame oil stirring in proportion, mixing;
Three, mould molding: finish mix powder is loaded in circular mould, strikes off with after utensil compacting, mould is turned over, rap bottom surface, shaping black fungus frankincense oat cake green compact are buckled in and are lined with on the steaming plate of paper;
Four, steam: drop into there being the steaming plate of green compact in food steamer and cook, get cake, cooling, packaging, get product.
6. the preparation method of black fungus frankincense oat cake according to claim 5, is characterized in that the black fungus powder of described pulverizing crosses 100 ~ 200 sieve meshes.
7. the preparation method of black fungus frankincense oat cake according to claim 5, is characterized in that in described step 3, is 30 ~ 40kg/cm to applying pressure in mould
2.
8. the preparation method of black fungus frankincense oat cake according to claim 5, it is characterized in that in described step 4, the time steamed is 4 ~ 16min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065820.3A CN104522474A (en) | 2015-02-09 | 2015-02-09 | Black fungus, olibanum and oat cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065820.3A CN104522474A (en) | 2015-02-09 | 2015-02-09 | Black fungus, olibanum and oat cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522474A true CN104522474A (en) | 2015-04-22 |
Family
ID=52838251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510065820.3A Pending CN104522474A (en) | 2015-02-09 | 2015-02-09 | Black fungus, olibanum and oat cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522474A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513202A (en) * | 2008-02-21 | 2009-08-26 | 方明 | Xylitol konjak cake food |
| CN102715222A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Agaric health care cake |
| CN103478708A (en) * | 2013-08-23 | 2014-01-01 | 安徽省池州市世荣隆康食品厂 | Edible fungus mixed bean flavour health care steamed cake and preparation method thereof |
-
2015
- 2015-02-09 CN CN201510065820.3A patent/CN104522474A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513202A (en) * | 2008-02-21 | 2009-08-26 | 方明 | Xylitol konjak cake food |
| CN102715222A (en) * | 2012-07-18 | 2012-10-10 | 蒋泳 | Agaric health care cake |
| CN103478708A (en) * | 2013-08-23 | 2014-01-01 | 安徽省池州市世荣隆康食品厂 | Edible fungus mixed bean flavour health care steamed cake and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
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| RJ01 | Rejection of invention patent application after publication |