CN106307071A - Fructus-mume cake and processing method thereof - Google Patents
Fructus-mume cake and processing method thereof Download PDFInfo
- Publication number
- CN106307071A CN106307071A CN201610692872.8A CN201610692872A CN106307071A CN 106307071 A CN106307071 A CN 106307071A CN 201610692872 A CN201610692872 A CN 201610692872A CN 106307071 A CN106307071 A CN 106307071A
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- China
- Prior art keywords
- cake
- fructus
- parts
- mume
- rice flour
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Links
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 241000628997 Flos Species 0.000 claims description 9
- 241000209094 Oryza Species 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000000664 Rosa chinensis Nutrition 0.000 abstract 2
- 240000008254 Rosa chinensis Species 0.000 abstract 2
- 241001646834 Mesona Species 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000002879 macerating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002787 reinforcement 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides fructus-mume cake. The fructus-mume cake comprises fructus mume, glutinous rice flour, black rice flour, rhizoma dioscoreae, rosa chinensis, mesona blume, lotus leaf, dandelion, purfied water, sweetening agent, olive oil and pollen pini. A processing method of the fructus-mume cake includes the steps of firstly, producing fructus mume pulp for standby; secondly, producing nutritional liquid; thirdly, producing mixed liquid; fourthly, mixing the glutinous rice flour and the black rice flour, adding the fructus mume pulp, the mixed liquid and the olive oil into the mixture, stirring and mixing, and steaming in moulds; fifthly, spreading the pollen pini on the surface of the steamed cake, performing vacuum sterilizing, and packaging to obtain the fructus-mume cake. The fructus-mume cake and the processing method thereof have the advantages that the fructus mume pulp is used as the raw material of the cake, nutritional components such as the rhizoma dioscoreae, the black rice flour and the rosa chinensis are added, and the fructus-mume cake is crispy, fragrant and delicious, quick in action and long in aftertaste and has healthcare effects such as appetizing, promoting digestion and nourishing the stomach and strengthening bodies; the processing method is simple in process, low in investment and easy to achieve standard production.
Description
Technical field
The invention belongs to food processing field, relate to a kind of Fructus Mume cake and processing method thereof.
Background technology
In daily life, various cakes emerge in an endless stream, and become people's travelling at home, treat that people receives lodgers
Indispensable food.Modern is due to life style, the change of dietary habit, and the aggravation of environmental pollution, and function occurs in human body
Degenerate, simultaneously people subject society, work, each side pressure such as life, life and health of overdrawing, health is in " subhealth state "
, easily there are the situations such as fatigue, appetite is bad in state, along with the continuous reinforcement of people's health care consciousness, has the cake of health-care effect
Point product will gradually receive an acclaim.The production technology of current cake is improved so that it is mouthfeel more horn of plenty, at supplementary human body
While desired nutritional material, also there is the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, will have preferable society
Can benefit and economic benefit.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Mume cake and processing method, its unique flavor, there is increase appetite, rush
Enter the health-care effecies such as digestion, nourishing the stomach body-building.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Fructus Mume cake, it is characterised in that include the raw material of following weight portion:
Fructus Mume 25～50 parts, glutinous rice flour 25～50 parts, black rice flour 40～70 parts, Rhizoma Dioscoreae 3～5 parts, Flos Rosae Chinensis 2～3 parts, celestial being
Grass 1～3 part, Folium Nelumbinis 2～3 parts, Herba Taraxaci 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, olive oil 2～5 parts, Pollen Pini 3
～5 parts；
Its processing method comprises the following steps:
(1) by Fructus Mume remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain fructus mume pulp stand-by；
(2), Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba mesonae chinensis, Folium Nelumbinis and Herba Taraxaci are respectively washed after mix, add 6～10 times of pure water, often
Warm macerating steeps 5～10 hours, then keeps temperature 60～70 DEG C of heating to decoct 2～3 hours, filters to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with black rice flour, then fructus mume pulp, mixed liquor and olive oil are added thereto, are sufficiently stirred for
After mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
Described sweeting agent includes one or more the group in sucrose, high fructose syrup, fructose, stevioside and Mel
Close.
The beneficial effects of the present invention is:
The present invention is using fructus mume pulp as cake raw material, and adds the fuel compositions such as Rhizoma Dioscoreae, black rice flour, Flos Rosae Chinensis, and it is crisp
Fragrant good to eat, make people's aftertaste, rich in nutritive value, there is the health-care effecies such as increase appetite, facilitating digestion, nourishing the stomach body-building, meet strong
Health, the modern food of nutrition produce theory；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish
Standardization, standardization, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
Embodiment 1:
A kind of Fructus Mume cake, including the raw material of following weight portion:
Fructus Mume 25 parts, glutinous rice flour 25 parts, black rice flour 40 parts, Rhizoma Dioscoreae 3 parts, Flos Rosae Chinensis 2 parts, Herba mesonae chinensis 1 part, 2 parts of Folium Nelumbinis, Pu Gong
English 2 parts, pure water are appropriate, sweeting agent 5 parts, 2 parts of olive oil, Pollen Pini 3 parts；
Its processing method comprises the following steps:
(1) by Fructus Mume remove impurity, cleaning, add 2 times of pure water and enter in beater to pull an oar, obtain fructus mume pulp stand-by；
(2), Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba mesonae chinensis, Folium Nelumbinis and Herba Taraxaci are respectively washed after mix, add 6 times of pure water, room temperature soaks
Steep 5 hours, then keep temperature 60～70 DEG C of heating to decoct 3 hours, filter to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with black rice flour, then fructus mume pulp, mixed liquor and olive oil are added thereto, are sufficiently stirred for
After mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
Embodiment 2:
A kind of Fructus Mume cake, including the raw material of following weight portion:
Fructus Mume 50 parts, glutinous rice flour 50 parts, black rice flour 70 parts, Rhizoma Dioscoreae 5 parts, Flos Rosae Chinensis 3 parts, Herba mesonae chinensis 3 parts, 3 parts of Folium Nelumbinis, Pu Gong
English 3 parts, pure water are appropriate, sweeting agent 8 parts, 5 parts of olive oil, Pollen Pini 5 parts；
Its processing method comprises the following steps:
(1) by Fructus Mume remove impurity, cleaning, add 3 times of pure water and enter in beater to pull an oar, obtain fructus mume pulp stand-by；
(2), Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba mesonae chinensis, Folium Nelumbinis and Herba Taraxaci are respectively washed after mix, add 10 times of pure water, room temperature soaks
Steep 10 hours, then keep temperature 60～70 DEG C of heating to decoct 2 hours, filter to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with black rice flour, then fructus mume pulp, mixed liquor and olive oil are added thereto, are sufficiently stirred for
After mixing, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
In above example, described sweeting agent include the one in sucrose, high fructose syrup, fructose, stevioside and Mel or
Two or more combinations.
Claims (2)
1. a Fructus Mume cake, it is characterised in that include the raw material of following weight portion:
Fructus Mume 25～50 parts, glutinous rice flour 25～50 parts, black rice flour 40～70 parts, Rhizoma Dioscoreae 3～5 parts, Flos Rosae Chinensis 2～3 parts, Herba mesonae chinensis 1
～3 parts, Folium Nelumbinis 2～3 parts, Herba Taraxaci 2～3 parts, pure water are appropriate, sweeting agent 5～8 parts, olive oil 2～5 parts, Pollen Pini 3～5
Part；
Its processing method comprises the following steps:
(1) by Fructus Mume remove impurity, cleaning, add 2～3 times of pure water enter in beater to pull an oar, obtain fructus mume pulp stand-by；
(2), Rhizoma Dioscoreae, Flos Rosae Chinensis, Herba mesonae chinensis, Folium Nelumbinis and Herba Taraxaci are respectively washed after mix, add 6～10 times of pure water, room temperature soak
Steep 5～10 hours, then keep temperature 60～70 DEG C of heating to decoct 2～3 hours, filter to obtain nutritional solution；
(3) sweeting agent is put in the nutritional solution that step (2) obtains and dissolve to obtain mixed liquor；
(4) glutinous rice flour is mixed with black rice flour, then fructus mume pulp, mixed liquor and olive oil are added thereto, are thoroughly mixed
After, loading in the mould of required form, high temperature cooks；
(5) the cake Pollen Pini cooked rolling face, vacuum sterilization packaging gets product.
A kind of Fructus Mume cake the most according to claim 1, it is characterised in that described sweeting agent include sucrose, high fructose syrup,
One or more combination in fructose, stevioside and Mel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692872.8A CN106307071A (en) | 2016-08-19 | 2016-08-19 | Fructus-mume cake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692872.8A CN106307071A (en) | 2016-08-19 | 2016-08-19 | Fructus-mume cake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307071A true CN106307071A (en) | 2017-01-11 |
Family
ID=57744353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610692872.8A Withdrawn CN106307071A (en) | 2016-08-19 | 2016-08-19 | Fructus-mume cake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307071A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1139526A (en) * | 1996-05-21 | 1997-01-08 | 赵洪 | Instant cake and making method |
| CN103005249A (en) * | 2012-12-19 | 2013-04-03 | 青岛森淼实业有限公司 | Fruit cake |
| CN103535621A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Method for processing cakes containing barley rice |
| CN105124380A (en) * | 2015-08-05 | 2015-12-09 | 江新祥 | Method for processing sweet potato cake |
-
2016
- 2016-08-19 CN CN201610692872.8A patent/CN106307071A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1139526A (en) * | 1996-05-21 | 1997-01-08 | 赵洪 | Instant cake and making method |
| CN103005249A (en) * | 2012-12-19 | 2013-04-03 | 青岛森淼实业有限公司 | Fruit cake |
| CN103535621A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Method for processing cakes containing barley rice |
| CN105124380A (en) * | 2015-08-05 | 2015-12-09 | 江新祥 | Method for processing sweet potato cake |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |