CN109965248A - A kind of Poria cocos fructus lycii walnut cake - Google Patents
A kind of Poria cocos fructus lycii walnut cake Download PDFInfo
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- CN109965248A CN109965248A CN201910376569.0A CN201910376569A CN109965248A CN 109965248 A CN109965248 A CN 109965248A CN 201910376569 A CN201910376569 A CN 201910376569A CN 109965248 A CN109965248 A CN 109965248A
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- fructus lycii
- poria cocos
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 38
- 235000020234 walnut Nutrition 0.000 title claims abstract description 38
- 244000197580 Poria cocos Species 0.000 title claims abstract description 30
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 30
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 37
- 241001247821 Ziziphus Species 0.000 claims abstract description 24
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 241001251949 Xanthium sibiricum Species 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 210000004556 brain Anatomy 0.000 abstract description 4
- 230000001256 tonic effect Effects 0.000 abstract description 4
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000008216 herbs Nutrition 0.000 abstract description 3
- 230000010354 integration Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 230000018109 developmental process Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- -1 mild-natured Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative 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
- 230000009758 senescence Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 235000013343 vitamin 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
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of Poria cocos fructus lycii walnut cakes, belong to technical field of health care food.Main technical schemes are as follows: being prepared by the raw material of following mass fraction: 30-50 parts of Poria cocos, 40-60 parts of walnut kernel, 20-30 parts of fructus lycii, 10-15 parts of jujube, 35-45 parts of maltose, 8-15 parts of brown sugar, 40-60 parts of water.The present invention is using walnut as primary raw material, make product that there is brain tonic and intelligence development, anti-aging function, two kinds of integration of drinking and medicinal herbs food materials of Poria cocos, fructus lycii of addition, increase product antibacterial, antitumor, conducive to digestion and absorption effect, the jujube and brown sugar of addition not only enrich the taste of the product, also product are made to be provided with benefiting qi and nourishing blood effect.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to a kind of Poria cocos fructus lycii walnut cake.
Background technique
Nowadays snack food market development is rapid, and product structure is also towards flavor type, auxotype, enjoying type and functionality side
To development.Healthy, convenient is even more primary demand of the today's society people for diet.Under this trend, natural no added food
Product are welcomed by the people again.Commercial type it is less as the snack food of primary raw material using Poria cocos, walnut and fructus lycii, and mostly
Cake class product all contains additive, has no nutritive value.
Summary of the invention
To make up the deficiencies in the prior art, the present invention provides a kind of Siberian cocklebur fructus lycii walnut cake, has invigorating the spleen excreting dampness, nourishing the liver bright
The effect of mesh, brain tonic and intelligence development.
Technical scheme is as follows: a kind of Poria cocos fructus lycii walnut cake is prepared by the raw material of following mass fraction:
30-50 parts of Poria cocos
40-60 parts of walnut kernel
20-30 parts of fructus lycii
10-15 parts of jujube
35-45 parts of maltose
8-15 parts of brown sugar
40-60 parts of water
The Poria cocos fructus lycii walnut cake makes as follows:
(1) jujube, fructus lycii are cleaned, it is spare is cut into 20 mesh；
(2) walnut kernel, jujube are put into oven cooking cycle 5 minutes, baking temperature is 150 DEG C；
(3) Poria cocos is ground into 50 mesh fine powders；
(4) water is burnt to 100 DEG C, maltose, brown sugar infusion is added into syrup；Pour into walnut kernel, jujube, fructus lycii and
(3) fine powder described in, stir-frying are uniformly mixed, and are poured into and are compressed compacting in mold, are sterilized after sizing by ultraviolet irradiation to get Poria cocos
Fructus lycii walnut cake.
Further, the Poria cocos fructus lycii walnut cake, is prepared by the raw material of following mass fraction:
40 parts of Poria cocos
50 parts of walnut kernel
25 parts of fructus lycii
12 parts of jujube
40 parts of maltose
10 parts of brown sugar
50 parts of water.
Poria cocos is a kind of integration of drinking and medicinal herbs food materials of preciousness, can be with containing multiple elements such as polysaccharide, choline and lecithin
Metabolic cycles are effectively facilitated, the immunocompetence of people's body is improved, has the function of invigorating the spleen calming heart, anticancer help.Its pharmacological property
Very gentle, nutritive value and healthcare function that Poria cocos improves product is added without hurting healthy tendency in dampness removing in the present invention.
Walnut nutritious value is abundant, and the protein containing high-content and fat, there are also carbohydrate abundant and human bodies
The various trace elements such as required calcium, phosphorus, iron, have the function of benefiting qi and nourishing blood, dissipate swollen disinfection etc..Walnut is added in the present invention to be made to produce
Product have brain healthy, the function of warm lung ease constipation.
Fructus lycii and jujube are sweet in flavor, mild-natured, polysaccharide all rich in, vitamins and other nutritious components, have delay senescence,
The effects of increasing body immunity.In addition, also containing a large amount of mineral element, such as potassium, sodium, calcium nutrient.It can adjust
Body's immunity, anti-fatty liver adjust blood lipid and blood glucose etc..Fructus lycii and jujube etc. are added in the present invention and not only increases production
The nutritive value of product also makes product have effects that nourish the liver to improve visual acuity, blood-enriching face-nourishing.
Containing a variety of monosaccharide and polysaccharide energy matters such as glucose, fructose in brown sugar, the metabolism of Skin Cell can be accelerated,
Energy is provided for cell.Brown sugar is added in the present invention and not only increases product color, further increases the tonic effect of product, makes product
The effect of delaying liver and blood stagnation resolvation with bowl spares.
Beneficial effects of the present invention:
(1) present invention using walnut as primary raw material, make product have brain tonic and intelligence development, anti-aging function, the Poria cocos of addition,
Two kinds of integration of drinking and medicinal herbs food materials of fructus lycii, increase product antibacterial, antitumor, conducive to digestion and absorption effect, the jujube of addition and
Brown sugar not only enriches the taste of the product, and product is also made to be provided with benefiting qi and nourishing blood effect.The present invention with several nutritive values compared with
Health food made of high raw material makes consumer more can timely and conveniently supplement the nutrients while enjoying excellent flavor.
(2) manufacture craft of the present invention is simple, does not add the food additives such as preservative.Simultaneously according to certain charge ratio,
Manufactured health leisure snacks, meet the needs of modern consumer.
Specific embodiment
The present invention is described further combined with specific embodiments below and explains, if without specified otherwise, institute of the present invention
It is the ordinary skill in the art with raw material and equipment.
Embodiment 1
(1) jujube, fructus lycii are cleaned, it is spare is cut into 20 mesh；
(2) 40 grams of walnut kernel, 10 grams of jujube are put into oven cooking cycle 5 minutes, baking temperature is 150 DEG C；
(3) 50 mesh fine powders are ground by 30 grams of Poria cocos；
(4) 40 grams of water are burnt to 100 DEG C, 8 grams of 35 grams of maltose, brown sugar infusions is added into syrup；Pour into walnut kernel, red
Fine powder described in jujube, 20 grams of fructus lycii and (3), stir-frying are uniformly mixed, and are poured into and are compressed compacting in mold, by ultraviolet after sizing
Radiation sterilization is to get Poria cocos fructus lycii walnut cake.
Embodiment 2
(1) jujube, fructus lycii are cleaned, it is spare is cut into 20 mesh；
(2) 60 grams of walnut kernel, 15 grams of jujube are put into oven cooking cycle 5 minutes, baking temperature is 150 DEG C；
(3) 50 mesh fine powders are ground by 50 grams of Poria cocos；
(4) 60 grams of water are burnt to 100 DEG C, 15 grams of 45 grams of maltose, brown sugar infusions is added into syrup；Pour into walnut kernel, red
Fine powder described in jujube, 30 grams of fructus lycii and (3), stir-frying are uniformly mixed, and are poured into and are compressed compacting in mold, by ultraviolet after sizing
Radiation sterilization is to get Poria cocos fructus lycii walnut cake.
Embodiment 3
(1) jujube, fructus lycii are cleaned, it is spare is cut into 20 mesh；
(2) 50 grams of walnut kernel, 12 grams of jujube are put into oven cooking cycle 5 minutes, baking temperature is 150 DEG C；
(3) 50 mesh fine powders are ground by 40 grams of Poria cocos；
(4) 50 grams of water are burnt to 100 DEG C, 10 grams of 40 grams of maltose, brown sugar infusions is added into syrup；Pour into walnut kernel, red
Fine powder described in jujube, 25 grams of fructus lycii and (3), stir-frying are uniformly mixed, and are poured into and are compressed compacting in mold, by ultraviolet after sizing
Radiation sterilization is to get Poria cocos fructus lycii walnut cake.
Poria cocos fructus lycii walnut cake prepared by embodiment 1-3 carries out subjective appreciation, as a result as follows:
Can be obtained by upper table and such as be drawn a conclusion: this product has strong walnut fragrance, and fragrant and sweet, mouthfeel is soft glutinous, and cake is body formed,
Smooth surface, it is full of nutrition.
Above-described embodiment is only intended to citing and explanation of the invention, and is not intended to limit the invention to described
In scope of embodiments.Furthermore it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (2)
1. a kind of Poria cocos fructus lycii walnut cake, which is characterized in that be prepared by the raw material of following mass fraction:
30-50 parts of Poria cocos
40-60 parts of walnut kernel
20-30 parts of fructus lycii
10-15 parts of jujube
35-45 parts of maltose
8-15 parts of brown sugar
40-60 parts of water
The Poria cocos fructus lycii walnut cake makes as follows:
(1) jujube, fructus lycii are cleaned, it is spare is cut into 20 mesh；
(2) walnut kernel, jujube are put into oven cooking cycle 5 minutes, baking temperature is 150 DEG C；
(3) Poria cocos is ground into 50 mesh fine powders；
(4) water is burnt to 100 DEG C, maltose, brown sugar infusion is added into syrup；Pour into walnut kernel, jujube, fructus lycii and (3)
The fine powder, stir-frying are uniformly mixed, and are poured into and are compressed compacting in mold, are sterilized after sizing by ultraviolet irradiation to get Poria cocos Chinese holly
Qi walnut cake.
2. Siberian cocklebur fructus lycii walnut cake as described in claim 1, which is characterized in that be prepared by the raw material of following mass fraction:
40 parts of Poria cocos
50 parts of walnut kernel
25 parts of fructus lycii
12 parts of jujube
40 parts of maltose
10 parts of brown sugar
50 parts of water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376569.0A CN109965248A (en) | 2019-05-07 | 2019-05-07 | A kind of Poria cocos fructus lycii walnut cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910376569.0A CN109965248A (en) | 2019-05-07 | 2019-05-07 | A kind of Poria cocos fructus lycii walnut cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109965248A true CN109965248A (en) | 2019-07-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910376569.0A Pending CN109965248A (en) | 2019-05-07 | 2019-05-07 | A kind of Poria cocos fructus lycii walnut cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264825A (en) * | 2020-03-10 | 2020-06-12 | 李洪兵 | A cake for promoting sleep and enhancing immunity, and its preparation method |
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2019
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| KR20090019099A (en) * | 2007-08-20 | 2009-02-25 | 김대광 | Walnut sweets containing pine nut powder and method of fabricating the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264825A (en) * | 2020-03-10 | 2020-06-12 | 李洪兵 | A cake for promoting sleep and enhancing immunity, and its preparation method |
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