CN104642971A - Colocasia esculenta schoff cake and preparation method thereof - Google Patents
Colocasia esculenta schoff cake and preparation method thereof Download PDFInfo
- Publication number
- CN104642971A CN104642971A CN201410795084.2A CN201410795084A CN104642971A CN 104642971 A CN104642971 A CN 104642971A CN 201410795084 A CN201410795084 A CN 201410795084A CN 104642971 A CN104642971 A CN 104642971A
- Authority
- CN
- China
- Prior art keywords
- powder
- black
- schoff
- cake
- lipu taro
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a colocasia esculenta schoff cake and a preparation method thereof. The colocasia esculenta schoff cake is prepared from the following components in parts by weight: 50-70 parts of colocasia esculenta schoff powder, 35-50 parts of black fungus powder, 12-34 parts of honey and 15-37 parts of black soya bean powder. The preparation method comprises the following steps: cleaning, drying and crushing colocasia esculenta schoff into colocasia esculenta schoff powder; grinding the black fungus into powder to prepare black fungus powder; cleaning, drying and grinding black soya beans into black soya bean powder; weighing 50-70 parts by weight of colocasia esculenta schoff powder, 35-50 parts by weight of black fungus powder and 15-37 parts by weight of black soya bean powder, uniformly mixing and heating to obtain a mixture; and adding 12-34 parts of honey into the mixture, uniformly mixing, roasting and packaging to obtain the colocasia esculenta schoff cake. The colocasia esculenta schoff cake prepared by the preparation method disclosed by the invention not only can be used as food with high nutritive value and crisp mouthfeel, but also has a good effect of maintaining beauty and keeping young.
Description
Technical field
The present invention relates to field of health care food, particularly a kind of Lipu taro cake and preparation method thereof.
Background technology
Lipu taro originates in the Lipu county, individual large, nutritious of Guilin Area, containing multiple components such as crude protein, starch, vitamin, calcium and inorganic salts, has tonifying Qi and supports kidney, strengthening the spleen and stomach, effect of improving the health.
Lipu taro is basic food, and the acidic materials accumulated in energy and in body, coordinate the acid-base balance of human body, reach beautifying face and moistering lotion, the effect of pitch-black hair, can also be used to prevent and treat hyperhydrochloria.Lipu taro is in the market mainly as food, and directly eat after boiling, edible way is more single.
In black fungus, the content of iron is very abundant, often eats black fungus and can nourish blood and preserve youthful looks, and it is ruddy, radiant to make us skin, and has the effect of preventing and treating hypoferric anemia; Colloid in addition in black fungus can put together the dust remained in digestion, impurity absorption to excrete, thus plays the effect that intestines are washed in clearing stomach; The traditional Chinese medical science thinks that black fungus has beneficial gas, moistening lung, benefit brain, makes light of one's life by commiting suicide, cool blood, hemostasis, puckery intestines, invigorate blood circulation, Qiang Zhi, support effect and the effects such as appearance.
Black soya bean, has another name called black beans, containing rich in protein, several mineral materials and trace element.The traditional Chinese medical science is thought, its taste is sweet, property is flat, nontoxic.Have heat-clearing of inducing sweat, flat liver of nourishing blood, Bu Shen Zhuang be cloudy, effect of black of qi-restoratives.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of Lipu taro cake and preparation method thereof, Lipu taro cake prepared by the present invention, with the addition of the compositions such as black fungus, honey, black soya bean when making, the Lipu taro cake obtained not only can enrich as food value, crispy in taste, and has effect of good beautifying face and moistering lotion.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A kind of Lipu taro cake, is made up of following weight portion component: Lipu taro powder 50-70 part, black fungus powder 35-50 part, honey 12-34 part, black bean powder 15-37 part.
A kind of Lipu taro cake preparation method, comprises the following steps:
1) Lipu taro cleaned, 80-90 DEG C heating 5-7 hour, dry, pulverize and make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get that black soya bean is cleaned, 80-90 DEG C heating 5-7 hour, dry, mill and make black bean powder;
4) take 50-70 weight portion Lipu taro powder, 35-50 weight portion black fungus powder, 15-37 weight portion black bean powder, mix, heating, obtains mixture;
5) to step 4) add 12-34 weight portion honey in the mixture that obtains and mix, 120-135 DEG C of baking 1-2 hour, packaging, obtained Lipu taro cake.
The invention has the beneficial effects as follows:
The present invention for primary raw material with Lipu taro, with the addition of the compositions such as black fungus, honey, black soya bean, obtained Lipu taro cake not only crispy in taste simultaneously, and has the effect such as beautifying face and moistering lotion, benefiting qi and nourishing blood; Preparation method of the present invention, technique is simple, is more conducive to extensive use.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A kind of Lipu taro cake, is made up of following weight portion component: Lipu taro powder 50-70 part, black fungus powder 35-50 part, honey 12-34 part, black bean powder 15-37 part.
A kind of Lipu taro cake preparation method, comprises the following steps:
1) Lipu taro cleaned, 80-90 DEG C heating 5-7 hour, dry, pulverize and make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get that black soya bean is cleaned, 80-90 DEG C heating 5-7 hour, dry, mill and make black bean powder;
4) take 50-70 weight portion Lipu taro powder, 35-50 weight portion black fungus powder, 15-37 weight portion black bean powder, mix, heating, obtains mixture;
5) to step 4) add 12-34 weight portion honey in the mixture that obtains and mix, 120-135 DEG C of baking 1-2 hour, packaging, obtained Lipu taro cake.
Weight portion described above is corresponding with the grams in embodiment.
Embodiment 1
A kind of Lipu taro cake, is made up of following weight portion component: Lipu taro powder 50g, black fungus powder 35g, honey 12g, black bean powder 15g.
A kind of Lipu taro cake preparation method, comprises the following steps:
1) by Lipu taro clean, 80 DEG C heating 5 hours, dry, pulverize make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get that black soya bean is cleaned, 80 DEG C of heating 5 hours, dry, mill and make black bean powder;
4) take 50g Lipu taro powder, 35g black fungus powder, 15g black bean powder, mix, heating, obtains mixture;
5) to step 4) add 12g honey in the mixture that obtains and mix, 120 DEG C of bakings 1 hour, packaging, obtained Lipu taro cake.
Embodiment 2
A kind of Lipu taro cake, is made up of following weight portion component: Lipu taro powder 70g, black fungus powder 50g, honey 34g, black bean powder 37g.
A kind of Lipu taro cake preparation method, comprises the following steps:
1) by Lipu taro clean, 90 DEG C heating 7 hours, dry, pulverize make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get that black soya bean is cleaned, 90 DEG C of heating 7 hours, dry, mill and make black bean powder;
4) take 70g Lipu taro powder, 50g black fungus powder, 37g black bean powder, mix, heating, obtains mixture;
5) to step 4) add 34g honey in the mixture that obtains and mix, 135 DEG C of bakings 2 hours, packaging, obtained Lipu taro cake.
Embodiment 3
A kind of Lipu taro cake, is made up of following weight portion component: Lipu taro powder 60g, black fungus powder 40g, honey 20g, black bean powder 25g.
A kind of Lipu taro cake preparation method, comprises the following steps:
1) by Lipu taro clean, 85 DEG C heating 6 hours, dry, pulverize make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get that black soya bean is cleaned, 85 DEG C of heating 6 hours, dry, mill and make black bean powder;
4) take 60g Lipu taro powder, 40g black fungus powder, 25g black bean powder, mix, heating, obtains mixture;
5) to step 4) add 20g honey in the mixture that obtains and mix, 130 DEG C of bakings 1.5 hours, packaging, obtained Lipu taro cake.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a Lipu taro cake, is made up of following weight portion component: Lipu taro powder 50-70 weight portion, black fungus powder 35-50 weight portion, honey 12-34 weight portion, black bean powder 15-37 weight portion.
2. a Lipu taro cake preparation method, is characterized in that, comprise the following steps:
1) Lipu taro cleaned, dry, pulverize and make Lipu taro powder;
2) black fungus is milled into powder, makes black fungus powder;
3) get black soya bean to clean, dry, mill and make black bean powder;
4) take 50-70 weight portion Lipu taro powder, 35-50 weight portion black fungus powder, 15-37 weight portion black bean powder, mix, heating, obtains mixture;
5) to step 4) add 12-34 weight portion honey in the mixture that obtains and mix, baking, packaging, obtained Lipu taro cake.
3. a kind of Lipu taro cake preparation method according to claim 2, is characterized in that, step 1) and step 3) in, the temperature 80-90 DEG C of described oven dry, drying time is 5-7 hour.
4. a kind of Lipu taro cake preparation method according to claim 2, is characterized in that, step 5) described in baking temperature be 120-135 DEG C, baking time is 1-2 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410795084.2A CN104642971A (en) | 2014-12-19 | 2014-12-19 | Colocasia esculenta schoff cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410795084.2A CN104642971A (en) | 2014-12-19 | 2014-12-19 | Colocasia esculenta schoff cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642971A true CN104642971A (en) | 2015-05-27 |
Family
ID=53235022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410795084.2A Pending CN104642971A (en) | 2014-12-19 | 2014-12-19 | Colocasia esculenta schoff cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642971A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211187A (en) * | 2015-10-14 | 2016-01-06 | 陈业东 | A kind of bread with invigorating spleen and reinforcing stomach effect |
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181189A (en) * | 1997-11-21 | 1998-05-13 | 孙怀珠 | Preparation and application method of nutritional flour (or flour product) |
| CN101023783A (en) * | 2007-04-13 | 2007-08-29 | 孙怀珠 | Multi-fiber dreg-contained composite nutrient flour and flour products and preparing method |
| CN101601418A (en) * | 2009-03-17 | 2009-12-16 | 曹庆荣 | Flower-color steamed bread slice and production method thereof |
| CN103300107A (en) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | Sesame and taro cake processing method |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
-
2014
- 2014-12-19 CN CN201410795084.2A patent/CN104642971A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181189A (en) * | 1997-11-21 | 1998-05-13 | 孙怀珠 | Preparation and application method of nutritional flour (or flour product) |
| CN101023783A (en) * | 2007-04-13 | 2007-08-29 | 孙怀珠 | Multi-fiber dreg-contained composite nutrient flour and flour products and preparing method |
| CN101601418A (en) * | 2009-03-17 | 2009-12-16 | 曹庆荣 | Flower-color steamed bread slice and production method thereof |
| CN103300107A (en) * | 2013-06-27 | 2013-09-18 | 冯耀荣 | Sesame and taro cake processing method |
| CN103976242A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Preparation method of fruit and vegetable flour |
Non-Patent Citations (2)
| Title |
|---|
| 垄坚: "《家庭主食面食》", 28 February 2010 * |
| 梁庆华等: "充分利用芋头原料资源 推动我国芋头产业发展", 《中国食品报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211187A (en) * | 2015-10-14 | 2016-01-06 | 陈业东 | A kind of bread with invigorating spleen and reinforcing stomach effect |
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028054B (en) | Highland barley instant oil-tea and preparation method thereof | |
| CN102125146B (en) | Method for preparing bean dreg health-care grain tea | |
| CN103141755B (en) | Nutritive oatmeal with health care function of reducing blood pressure, blood vat and blood sugar and processing method of nutritive oatmeal | |
| CN102934698A (en) | Peanut bean curd stick and preparation method thereof | |
| CN103689408A (en) | Rice containing anthocyanidin and preparation method thereof | |
| CN103719707A (en) | Black health-care noodles and preparation method thereof | |
| CN104431766A (en) | Health black noodles and preparation method thereof | |
| CN105211882A (en) | A kind of blood-enrich lily root flour and preparation method thereof | |
| CN104642971A (en) | Colocasia esculenta schoff cake and preparation method thereof | |
| CN105341642A (en) | Nutrient powder capable of expelling toxins and keeping young | |
| CN104286103A (en) | Health maintenance coarse cereal biscuits and making method thereof | |
| CN104304914A (en) | Selenium-rich digestion-promoting lotus-rhizome selenium-rich rye fine dried noodle | |
| CN104814088A (en) | Raw materials of health-care henry steudnera tuber and black kerneled rice pastry | |
| CN102160641A (en) | Five-fruit cream | |
| CN103919041A (en) | Tuckahoe-lotus-date porridge powder for tonifying qi, and preparation method and application thereof | |
| CN104585603A (en) | Chocolate-containing appetizing healthcare rice and preparation method thereof | |
| CN103815305A (en) | Duck liver relish blueberry flour and preparation method thereof | |
| CN106262470A (en) | A kind of healthy the kidney invigorating facilitates thick soup | |
| CN106106626A (en) | A kind of Fructus Lycopersici esculenti frozen tofu gem | |
| CN104095067A (en) | Fructus gardeniae dried bean curd for promoting blood circulation and activating collaterals and preparation method thereof | |
| CN105725023A (en) | Rose Pu'er compound tea cake and preparation method thereof | |
| CN104543272A (en) | Preparation method of wheat flour pastry | |
| CN103689337A (en) | Donkey-hide gelatin composite rice and preparation method thereof | |
| CN103719710A (en) | Cold-dispelling and deficiency-tonifying noodles and preparation method thereof | |
| CN107494761A (en) | A kind of Moringa bean curd stick |
Legal Events
| 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: 20150527 |
|
| RJ01 | Rejection of invention patent application after publication |