CN108887453A - nut osmanthus cake and preparation method thereof - Google Patents
nut osmanthus cake and preparation method thereof Download PDFInfo
- Publication number
- CN108887453A CN108887453A CN201810803683.2A CN201810803683A CN108887453A CN 108887453 A CN108887453 A CN 108887453A CN 201810803683 A CN201810803683 A CN 201810803683A CN 108887453 A CN108887453 A CN 108887453A
- Authority
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- China
- Prior art keywords
- nut
- osmanthus
- parts
- sweet osmanthus
- cake
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- 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
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 36
- 241000333181 Osmanthus Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 42
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 42
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 32
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 32
- 235000003276 Apios tuberosa Nutrition 0.000 claims abstract description 27
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 235000014571 nuts Nutrition 0.000 claims description 40
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 244000226021 Anacardium occidentale Species 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 235000020226 cashew nut Nutrition 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 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 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 description 16
- 241000758789 Juglans Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of nut osmanthus cakes, are made of the raw material of following parts by weight：20~30 parts of ground nut, 200~400 parts of glutinous rice flour, 5~10 parts of sweetener, 15~30 parts of sweet osmanthus.The preparation method of the nut osmanthus cake includes the following steps：Sweet osmanthus is cleaned, and the sweet osmanthus after cleaning and water are pressed 1:3 weight ratio is brewed into sweet osmanthus juice；Sweetener is soluble in water, and sweetener soln is put into sweet osmanthus juice and is uniformly mixed, it boils, obtains sweet osmanthus syrup；Ground nut and the sweet osmanthus syrup are added glutinous rice flour and mixed and is mixed thoroughly, adds water by glutinous rice flour and at dough, and dough is made and is formed, boiling.Presence of the nut osmanthus cake of the present invention due to ground nut in formula, additionally add flavour and nutrition, osmanthus cake obtained is set to have the function of adjusting blood pressure blood fat and improve immunity, and the preparation method of nut osmanthus cake of the present invention is easy to operate, is suitble to Homemade or commercial scale.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of nut osmanthus cake and preparation method thereof.
Background technique
Nut is the essential part of plant, and nutritive value is abundant, higher containing protein, grease, minerals, vitamin, right
Growth in humans, which develops, builds up health, prevents disease fabulous effect.It is raw material that osmanthus cake, which is with various rice flour, sugar and sweet osmanthus,
The delicious cake being made is a kind of characteristic snack.Osmanthus cake deliciousness is tasty and refreshing, and way is simple, and wide variety meets people couple
In the demand of taste.But existing osmanthus cake taste is single, nutrition is also single and second-rate, as people are to health
Pay attention to, requirement of the people to osmanthus cake is also higher and higher, it is desirable to which it can also be conducive to people's health while being delicious.
In consideration of it, it is necessary to provide one kind can solve nut osmanthus cake of drawbacks described above and preparation method thereof to improve sweet osmanthus
The nutrition of cake makes osmanthus cake obtained have the function of adjusting blood pressure blood fat and improve immunity.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of nut osmanthus cake and preparation method thereof to improve sweet osmanthus
The nutrition of cake makes osmanthus cake obtained have the function of adjusting blood pressure blood fat and improve immunity.
In order to solve the above technical problems, the present invention uses technical solution as described below：A kind of nut osmanthus cake, by following
The raw material of parts by weight are made：20~30 parts of ground nut, 200~400 parts of glutinous rice flour, 5~10 parts of sweetener, sweet osmanthus 15~30
Part.
Its further technical solution is：The ground nut is selected from that shelled peanut, walnut is broken, bar denier wood is broken, almond broken kernel or cashew nut
It is broken any one or a few.
Its further technical solution：The sweetener be selected from honey, xylitol, fructose, brown sugar or rock sugar any one or
It is several.
In order to solve the above technical problems, the invention also discloses a kind of preparation methods of nut osmanthus cake, including such as
Lower step：
Sweet osmanthus is cleaned, and the sweet osmanthus after cleaning and water are pressed 1:3 weight ratio is brewed into sweet osmanthus juice；
Sweetener is soluble in water, and sweetener soln is put into sweet osmanthus juice and is uniformly mixed, it boils, obtains Sweet-scented Osmanthus
Water；
Ground nut and the sweet osmanthus syrup are added glutinous rice flour and mixed and is mixed thoroughly, adds water by glutinous rice flour and at dough, and will
Dough production molding, boiling.
Its further technical solution is：The preparation of the ground nut includes the following steps：
Nut full, without mildew is selected, and carries out decladding decortication processing, nut kernel is taken out；
Nut kernel after baking decortication；
Nut kernel after baking is ground into the ground nut of 2~5mm.
The beneficial technical effect of the present invention lies in：Due to formula in ground nut presence, additionally add flavour and
Nutrition makes osmanthus cake obtained have the function of adjusting blood pressure blood fat and improve immunity, to take into account mouthfeel and nutrition two
A aspect is suitble to the development of modern food, is particularly suitable for the crowd of modern metropolitan cities life, and preparation method is simple, is suitble to family
Self-control or commercial scale also have preferable market effect for the catering trades such as dining room or restaurant consumption occasion.
Specific embodiment
To make those skilled in the art that the object, technical solutions and advantages of the present invention be more clearly understood, with
Under the present invention is further elaborated in conjunction with specific embodiments.
Embodiment one
A kind of nut osmanthus cake, is made of the raw material of following weight parts shown in the present embodiment：20 parts of ground nut, glutinous rice
200 parts of powder, 5 parts of honey, 25 parts of sweet osmanthus, wherein the ground nut includes that shelled peanut and bar denier wood are broken.
Embodiment two
A kind of nut osmanthus cake, is made of the raw material of following weight parts shown in the present embodiment：25 parts of almond broken kernel, glutinous rice
300 parts of powder, 7 parts of brown sugar, 15 parts of sweet osmanthus.
Embodiment three
A kind of nut osmanthus cake, is made of the raw material of following weight parts shown in the present embodiment：Broken 30 parts of walnut, glutinous rice
400 parts of powder, 10 parts of fructose, 30 parts of sweet osmanthus.
Example IV
A kind of nut osmanthus cake, is made of the raw material of following weight parts shown in the present embodiment：22 parts of ground nut, glutinous rice
320 parts of powder, 7 parts of rock sugar, 26 parts of sweet osmanthus, wherein the ground nut includes that cashew nut is broken and walnut is broken.
Embodiment five
A kind of nut osmanthus cake, is made of the raw material of following weight parts shown in the present embodiment：20 parts of ground nut, glutinous rice
200 parts of powder, 5 parts of sweetener, 25 parts of sweet osmanthus, wherein the ground nut includes shelled peanut, walnut is broken and cashew nut is broken, the sweet taste
Agent includes xylitol, brown sugar and rock sugar.
Certainly, in other embodiments of the invention, the nut osmanthus cake is made of the raw material of following weight parts：It is hard
Broken 20~30 parts of fruit, 200~400 parts of glutinous rice flour, 5~10 parts of sweetener, 15~30 parts of sweet osmanthus.Wherein, the ground nut is selected from
Shelled peanut, walnut are broken, bar denier wood is broken, almond broken kernel or cashew nut it is broken any one or a few；The sweetener is selected from honey, xylose
Alcohol, fructose, brown sugar or rock sugar any one or a few.
The preparation method of the nut osmanthus cake, includes the following steps：
Step S1, sweet osmanthus is cleaned, and the sweet osmanthus after cleaning and water are pressed 1:3 weight ratio is brewed into sweet osmanthus juice.
Step S2, sweetener is soluble in water, and sweetener soln is put into sweet osmanthus juice and is uniformly mixed, it boils, obtains
Sweet osmanthus syrup.Wherein, sweetener is first dissolved in water sweetener soln is made to place into sweet osmanthus juice and is mixed, advantageously reduce sugar
Sugared concentration in water, while the mixing of solution and solution, so that mixing is more evenly.
Ground nut and the sweet osmanthus syrup are added glutinous rice flour and mixed and mixed thoroughly, add water by glutinous rice flour and at face by step S3
Group, and dough is made and is formed, boiling.
Preferably, the step S3 is specially：Filter out the sweet osmanthus in sweet osmanthus syrup, prepare ground nut, by ground nut and
Filtered sweet osmanthus syrup is added in glutinous rice flour to mix and mix thoroughly, adds water by glutinous rice flour and at dough, and dough is made and is formed, and steams
It boils.
Specifically, the step S3 includes the following steps：
Step S31 filters out the sweet osmanthus in sweet osmanthus syrup.
Step S32 selects nut full, without mildew, and carries out decladding decortication processing, and nut kernel is taken out.Preferably,
Nut after decladding impregnated in warm water or boiling after carry out decortication processing, nut kernel after decortication band skin rate controls on 2% left side
The right side, to reduce the astringent taste and card larynx sense that generate because remaining nut skin.
Step S33, the nut kernel after baking decortication.Preferably, roasting mode is baked using low temperature.Due to being impregnated through warm water
Or after boiling, the water content of the nut kernel after decortication is higher, directly using the flavor and taste that will affect nut, roasted nuts benevolence
Moisture can be made to dry, facilitate the flavor and taste for enhancing nut osmanthus cake.
Nut kernel after baking is ground into the ground nut of 2~5mm by step S34.
Ground nut and filtered sweet osmanthus syrup are added in glutinous rice flour mix and be mixed thoroughly by step S35, add water by glutinous rice flour with
At dough, and dough is made and is formed, boiling.
In conclusion nut osmanthus cake of the present invention due to formula in ground nut presence, additionally add flavour and
Nutrition makes osmanthus cake obtained have the function of adjusting blood pressure blood fat and improve immunity, to take into account mouthfeel and nutrition two
A aspect is suitble to the development of modern food, is particularly suitable for the crowd of modern metropolitan cities life, and the preparation of nut osmanthus cake of the present invention
Method is easy to operate, is suitble to Homemade or commercial scale, for the catering trades such as dining room or restaurant consumption occasion also have compared with
Good market effect.
The above description is only a preferred embodiment of the present invention, rather than does limitation in any form to the present invention.This field
Technical staff can impose various equivalent changes and improvement, all institutes within the scope of the claims on the basis of the above embodiments
The equivalent variations or modification done, should all fall under the scope of the present invention.
Claims (5)
1. a kind of nut osmanthus cake, which is characterized in that be made of the raw material of following weight parts：20~30 parts of ground nut, glutinous rice
200~400 parts of powder, 5~10 parts of sweetener, 15~30 parts of sweet osmanthus.
2. nut osmanthus cake as described in claim 1, which is characterized in that the ground nut is selected from that shelled peanut, walnut be broken, Ba Dan
The wooden broken, almond broken kernel or cashew nut it is broken any one or a few.
3. nut osmanthus cake as described in claim 1, which is characterized in that the sweetener be selected from honey, xylitol, fructose,
Brown sugar or rock sugar any one or a few.
4. a kind of preparation method of nut osmanthus cake as described in any one of claims 1 to 3, which is characterized in that including as follows
Step：
Sweet osmanthus is cleaned, and the sweet osmanthus after cleaning and water are pressed 1:3 weight ratio is brewed into sweet osmanthus juice；
Sweetener is soluble in water, and sweetener soln is put into sweet osmanthus juice and is uniformly mixed, it boils, obtains sweet osmanthus syrup；
Ground nut and the sweet osmanthus syrup are added glutinous rice flour and mixed and is mixed thoroughly, adds water by glutinous rice flour and at dough, and by dough
Production molding, boiling.
5. the preparation method of nut osmanthus cake as claimed in claim 4, which is characterized in that the preparation of the ground nut includes such as
Lower step：
Nut full, without mildew is selected, and carries out decladding decortication processing, nut kernel is taken out；
Nut kernel after baking decortication；
Nut kernel after baking is ground into the ground nut of 2~5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810803683.2A CN108887453A (en) | 2018-07-20 | 2018-07-20 | nut osmanthus cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810803683.2A CN108887453A (en) | 2018-07-20 | 2018-07-20 | nut osmanthus cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887453A true CN108887453A (en) | 2018-11-27 |
Family
ID=64351167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810803683.2A Pending CN108887453A (en) | 2018-07-20 | 2018-07-20 | nut osmanthus cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108887453A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN106173981A (en) * | 2016-08-18 | 2016-12-07 | 覃政强 | A kind of sweet-scented cake and preparation method thereof |
| CN106256237A (en) * | 2016-07-27 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Sweet-scented cake |
| CN106261585A (en) * | 2016-09-22 | 2017-01-04 | 黄秋丽 | A kind of nutritious chestnut cake |
| CN107692122A (en) * | 2017-10-20 | 2018-02-16 | 广东日可威食品原料有限公司 | A kind of sweet-scented cake of strengthen immunity and preparation method thereof |
-
2018
- 2018-07-20 CN CN201810803683.2A patent/CN108887453A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026319A (en) * | 2014-06-22 | 2014-09-10 | 俞华 | Sweet-scented osmanthus cake and preparation method thereof |
| CN106256237A (en) * | 2016-07-27 | 2016-12-28 | 惠州市柯帝士科技有限公司 | Sweet-scented cake |
| CN106173981A (en) * | 2016-08-18 | 2016-12-07 | 覃政强 | A kind of sweet-scented cake and preparation method thereof |
| CN106261585A (en) * | 2016-09-22 | 2017-01-04 | 黄秋丽 | A kind of nutritious chestnut cake |
| CN107692122A (en) * | 2017-10-20 | 2018-02-16 | 广东日可威食品原料有限公司 | A kind of sweet-scented cake of strengthen immunity and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈康林: "《圆梦，从这里起航 新生入学读本》", 31 August 2007, 苏州大学出版社 * |
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Application publication date: 20181127 |