CN104687014A - Black fungus and green bean heat-clearing cake and preparation method thereof - Google Patents
Black fungus and green bean heat-clearing cake and preparation method thereof Download PDFInfo
- Publication number
- CN104687014A CN104687014A CN201510065922.5A CN201510065922A CN104687014A CN 104687014 A CN104687014 A CN 104687014A CN 201510065922 A CN201510065922 A CN 201510065922A CN 104687014 A CN104687014 A CN 104687014A
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- CN
- China
- Prior art keywords
- black fungus
- clearing
- cake
- powder
- mung bean
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000013123 dwarf bean Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 46
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 3
- 240000004922 Vigna radiata Species 0.000 claims description 37
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 37
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 241001252564 Chrysopsis Species 0.000 claims description 3
- 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
- 239000000203 mixture Substances 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
- 239000005720 sucrose Substances 0.000 abstract description 4
- 229960002675 xylitol Drugs 0.000 abstract description 3
- 239000000811 xylitol Substances 0.000 abstract description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 2
- 235000010447 xylitol Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019345 Heat stroke Diseases 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
- 210000001367 artery Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000835 fiber Substances 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
- 230000002265 prevention Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
Abstract
The invention discloses a black fungus and green bean heat-clearing cake and a preparation method thereof, and belongs to the food technical field. The heat-clearing cake is prepared from the following components in parts by mass: 10-20 parts of black fungus powder, 20-40 parts of green bean powder, 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. The black fungus and green bean heat-clearing cake adopts a low-energy sweetening agent-xylitol to replace conventional sucrose and is provided with sweetness equal to that of the sucrose; the additional economic value of the black funguses is greatly increased, the process is simple, a product is rich in nutrient, has the effects of clearing internal heat, and is suitable for being popularized and applied. The black fungus and green bean heat-clearing cake prepared by adopting the preparation method disclosed by the invention is moderate in hardness, and good in mouthfeel and quality.
Description
Technical field
The invention belongs to food technology field, relate to a kind of black fungus mung bean heat-clearing 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.
Mung bean is top grade in summertime diet, and higher value is the medicinal of it.Dog day, people drink a little congee with mung beans, sweet cool good to eat, and heatstroke prevention disappears heat.
Summary of the invention
The object of this invention is to provide a kind of black fungus mung bean heat-clearing cake with very high nutritive value and effects for removing toxic heat and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of black fungus mung bean heat-clearing cake, is made by black fungus powder 10 ~ 20, mung bean flour 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 mung bean heat-clearing 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, mung bean flour and Self-raising flour are mixed in proportion, then add water, mixing, then add the stirring of golden aster powder, xylosic alcohol powder and sesame oil 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 mung bean heat-clearing 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, has the function of heat-clearing and fire-reducing, suitable promotion and application.
3, the present invention make black fungus mung bean heat-clearing 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 mung bean heat-clearing cake that present embodiment provides is made by black fungus powder 10 ~ 20, mung bean flour 20 ~ 40, Self-raising flour 40 ~ 120, xylosic alcohol powder 700 ~ 1100, sesame oil 80 ~ 200,5 ~ 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, mung bean flour and Self-raising flour are mixed in proportion, then add water, mixing, then add the stirring of golden aster powder, xylosic alcohol powder and sesame oil 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 mung bean heat-clearing 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 mung bean heat-clearing cake is made by black fungus powder 12, mung bean flour 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 mung bean heat-clearing cake is made by black fungus powder 15, mung bean flour 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 mung bean heat-clearing cake is made by black fungus powder 18, mung bean flour 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 mung bean heat-clearing cake, is characterized in that described heat-clearing cake is made by black fungus powder 10 ~ 20, mung bean flour 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 mung bean heat-clearing cake according to claim 1, is characterized in that described heat-clearing cake is made by black fungus powder 12, mung bean flour 25, Self-raising flour 60, xylosic alcohol powder 800, sesame oil 100, water 6 according to mass ratio.
3. black fungus mung bean heat-clearing cake according to claim 1, is characterized in that described heat-clearing cake black fungus mung bean heat-clearing cake is made by black fungus powder 15, mung bean flour 30, Self-raising flour 80, xylosic alcohol powder 900, sesame oil 150, water 7 according to mass ratio.
4. black fungus mung bean heat-clearing cake according to claim 1, is characterized in that described heat-clearing cake black fungus mung bean heat-clearing cake is made by black fungus powder 18, mung bean flour 35, Self-raising flour 100, xylosic alcohol powder 1000, sesame oil 180, water 8 according to mass ratio.
5. a preparation method for the black fungus mung bean heat-clearing cake described in the arbitrary claim of claim 1-4, 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, mung bean flour and Self-raising flour are mixed in proportion, then add water, mixing, then add the stirring of golden aster powder, xylosic alcohol powder and sesame oil 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 mung bean heat-clearing 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 mung bean heat-clearing cake according to claim 5, it is characterized in that in described step one, the black fungus powder of pulverizing crosses 100 ~ 200 sieve meshes.
7. the preparation method of black fungus mung bean heat-clearing 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 mung bean heat-clearing 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 |
|---|---|---|---|
| CN201510065922.5A CN104687014A (en) | 2015-02-09 | 2015-02-09 | Black fungus and green bean heat-clearing cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510065922.5A CN104687014A (en) | 2015-02-09 | 2015-02-09 | Black fungus and green bean heat-clearing cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687014A true CN104687014A (en) | 2015-06-10 |
Family
ID=53334906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510065922.5A Pending CN104687014A (en) | 2015-02-09 | 2015-02-09 | Black fungus and green bean heat-clearing cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687014A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606660A (en) * | 2008-06-20 | 2009-12-23 | 冯洪新 | A kind of sucrose-free mung bean cake and preparation method thereof |
| KR20130026348A (en) * | 2011-09-05 | 2013-03-13 | 현남식 | Potato bean pan 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 |
| CN103494124A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Green bean cake |
-
2015
- 2015-02-09 CN CN201510065922.5A patent/CN104687014A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606660A (en) * | 2008-06-20 | 2009-12-23 | 冯洪新 | A kind of sucrose-free mung bean cake and preparation method thereof |
| KR20130026348A (en) * | 2011-09-05 | 2013-03-13 | 현남식 | Potato bean pan cake |
| CN103494124A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Green bean 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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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |