CN110973208A - Medicated diet cake and preparation method thereof - Google Patents
Medicated diet cake and preparation method thereof Download PDFInfo
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- CN110973208A CN110973208A CN201911381078.1A CN201911381078A CN110973208A CN 110973208 A CN110973208 A CN 110973208A CN 201911381078 A CN201911381078 A CN 201911381078A CN 110973208 A CN110973208 A CN 110973208A
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The medicated diet cake provided by the invention adopts whole wheat flour as a main material, so that the finished product of the whole cake has a lower glycemic index and is convenient for patients with hyperglycemia and hyperlipidemia to eat, and additionally, glutinous rice flour, oat flour, coarse rice flour and buckwheat flour are added, so that the cake has richer nutrition and the layering sense of the cake is improved to a certain extent; on the premise of no fermentation and no fermentation of the papain and the palm oil, the cake is more crispy. Meanwhile, the invention also provides a preparation method of the medicated diet cake, and the medicated diet cake is quickly baked at 185-225 ℃, quickly removed of water and quickly cured in a short time, so that the loss of nutrition of the cake is avoided.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a medicated diet cake and a preparation method thereof.
Background
The Glycemic Index (GI) of a food refers to the immediate effect of a food in increasing blood glucose in a human. Generally, less than 55 is low GI food, more than 70 is high GI food, and between 55 and 70 is medium GI food. High GI food has the advantages of fast digestion, high absorption rate and fast glucose release after entering the stomach and intestine, the peak value of the glucose is high after entering the blood, the blood sugar is raised, and the food has great influence on the blood sugar. The corresponding low GI food has long gastrointestinal retention time, low absorption rate and slow glucose release, and is favorable for controlling blood sugar.
However, most of the cakes in the current market are prepared by taking flour as a main material, adding sugar and grease for seasoning and baking, and the cakes are high in GI (glycemic index) and not only inconvenient for patients with hyperglycemia and hyperlipidemia to eat but also not beneficial for the ordinary old to eat.
In order to solve the above problems, people are always seeking an ideal technical solution.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides a medicated diet cake and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a medicated diet cake comprises the following raw materials in parts by mass: 200 parts of whole wheat flour, 20-50 parts of glutinous rice flour, 20-60 parts of oat flour, 20-60 parts of brown rice flour, 10-40 parts of buckwheat flour, 10-30 parts of endothelium corneum gigeriae galli, 50-100 parts of phaseolus calcaratus, 20-60 parts of pearl barley, 10-30 parts of poria cocos, 4-10 parts of Chinese yam, 3-8 parts of corn stigma, 3-8 parts of astragalus membranaceus, 10-15 parts of black sesame, 10-15 parts of white sesame, 3-8 parts of papain, 15-20 parts of palm oil and 60-100 parts of water.
Sticky rice: sweet taste, warm nature, invigorating spleen and replenishing qi, invigorating spleen and arresting diarrhea, and arresting sweating;
oat: mild in nature and sweet in taste, and can benefit spleen, nourish heart and arrest sweating;
brown rice: warm in nature, sweet in taste, and has effects in invigorating spleen, nourishing stomach, invigorating middle warmer, invigorating qi, and regulating viscera;
buckwheat: cool in nature, sweet in taste, appetizing, relaxing the bowels, descending qi and removing food retention;
endothelium corneum gigeriae galli: mild in nature and sweet in taste, can invigorate stomach and promote digestion, astringe essence and relieve enuresis, and eliminate symptoms and fossil;
small red beans: slightly cold in nature, sweet and sour in taste, detumescence, jaundice abatement, heat-clearing, detoxification;
coix seed: slightly cold in nature, sweet and bland in flavor, and has the effects of invigorating spleen, promoting diuresis, eliminating arthralgia, clearing heat, expelling pus and removing dampness and heat;
tuckahoe, poria cocos: the product has mild property, sweet and light taste, and has effects of promoting diuresis, eliminating dampness, invigorating spleen, regulating stomach function, calming heart, and tranquilizing mind;
corn silk: mild in nature, sweet in flavor, diuretic, repercussive, liver heat clearing, and gallbladder function promoting;
astragalus root: warm in nature and sweet in taste, and has the effects of invigorating qi, consolidating superficial resistance, promoting urination and expelling toxin;
black sesame seed: neutral in nature and sweet in taste, tonifies liver and kidney, nourishes five internal organs, benefits essence and blood, and moistens intestinal dryness;
white sesame seeds: has mild nature and sweet taste, and has effects of replenishing blood, improving eyesight, dispelling pathogenic wind, moisturizing intestine, promoting fluid production, promoting lactation, benefiting liver and nourishing hair.
Based on the above, the paint comprises the following raw materials in parts by mass: 160 parts of whole wheat flour, 40 parts of glutinous rice flour, 55 parts of oat flour, 38 parts of coarse rice flour, 30 parts of buckwheat flour, 22 parts of endothelium corneum gigeriae galli, 70 parts of phaseolus calcaratus, 35 parts of coix seed, 28 parts of poria cocos, 7 parts of Chinese yam, 6 parts of corn stigma, 5 parts of astragalus mongholicus, 13 parts of black sesame, 13 parts of white sesame and 80 parts of water.
The preparation method of the medicated diet cake comprises the following steps:
(1) respectively pulverizing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 60-80 mesh sieve, and collecting the sieved material;
(2) weighing the materials according to the mass portion of claim 1 for standby;
(3) mixing the weighed raw materials together to form dough, and fermenting for 10-20 min;
(4) dividing the dough into 16-18 g/part;
(5) putting the divided dough into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
Based on the above, the corn stigma is dried firstly, and then is crushed and sieved.
Based on the above, the coix seed and the phaseolus calcaratus are sequentially cleaned and fried, and then sequentially crushed and sieved.
Based on the above, the endothelium corneum gigeriae galli and the poria cocos are sequentially cleaned and dried, and then sequentially crushed and sieved.
Based on the above, the Chinese yam is sequentially peeled, cleaned, steamed, dried, and then sequentially crushed and sieved.
A preparation method of the medicated diet cake is characterized in that,
(1) respectively crushing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 100-mesh and 200-mesh sieve, and reserving the sieved material;
(2) uniformly mixing the powders of the endothelium corneum gigeriae galli, the phaseolus calcaratus, the coix seed, the poria cocos, the Chinese yam, the corn stigma, the astragalus mongholicus, the black sesame and the white sesame with the palm oil according to the mass parts to obtain a core material;
(3) mixing whole wheat flour, glutinous rice flour, oat flour, brown rice flour, buckwheat flour, papain and water in parts by mass to form dough, and fermenting for 10-20 min;
(4) dividing the dough into 16-18 g/part, and dividing the core material into 6-9 g/part; wrapping and shaping the divided core materials by using the divided dough in a one-to-one correspondence manner;
(5) shaping, placing into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
Compared with the prior art, the invention has outstanding substantive characteristics and remarkable progress. In addition, the glutinous rice flour, the oat flour, the coarse rice flour and the buckwheat flour are added, so that the cake is rich in nutrition, the layering sense of the cake is improved to a certain degree, and the endothelium corneum gigeriae galli, the phaseolus calcaratus, the coix seed, the poria cocos, the Chinese yam, the corn stigma and the astragalus membranaceus are added, so that the cake has a certain health-care effect; on the premise of no fermentation and no fermentation of the papain and the palm oil, the cake is more crispy. Meanwhile, the invention also provides a preparation method of the medicated diet cake, and the medicated diet cake is quickly baked at 185-225 ℃, quickly removed of water and quickly cured in a short time, so that the loss of nutrition of the cake is avoided.
Detailed Description
The technical solution of the present invention is further described in detail by the following embodiments. The raw materials of the Chinese yam, the tuckahoe, the corn stigma and the astragalus root in the invention are purchased in pharmaceutical grade.
Example 1
A medicated diet cake comprises the following raw materials in parts by mass: 120 parts of whole wheat flour, 20 parts of glutinous rice flour, 20 parts of oat flour, 20 parts of brown rice flour, 10 parts of buckwheat flour, 10 parts of endothelium corneum gigeriae galli, 50 parts of phaseolus calcaratus, 20 parts of pearl barley, 10 parts of poria cocos, 4 parts of Chinese yam, 3 parts of corn stigma, 3 parts of astragalus membranaceus, 10 parts of black sesame, 10 parts of white sesame, 3 parts of papain, 15 parts of palm oil and 60 parts of water.
The preparation method of the medicated diet cake comprises the following steps:
(1) respectively pulverizing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 60-80 mesh sieve, and collecting the sieved material;
(2) weighing the materials according to the mass parts for later use;
(3) mixing the weighed raw materials together to form dough, and fermenting for 10-20 min;
(4) dividing the dough into 16-18 g/part;
(5) putting the divided dough into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
Wherein, the corn stigma is dried firstly, and then is crushed and sieved; the coix seeds and the phaseolus calcaratus are sequentially cleaned and fried, and then sequentially crushed and sieved; sequentially cleaning and drying the endothelium corneum gigeriae galli and the poria cocos, and then sequentially crushing and sieving; the Chinese yam is sequentially peeled, cleaned, steamed, dried, then sequentially crushed and sieved.
Example 2
The embodiment provides a medicated diet cake, which is basically the same as the embodiment 1, and is characterized in that: the composite material comprises the following raw materials in parts by mass: 160 parts of whole wheat flour, 40 parts of glutinous rice flour, 55 parts of oat flour, 38 parts of coarse rice flour, 30 parts of buckwheat flour, 22 parts of endothelium corneum gigeriae galli, 70 parts of phaseolus calcaratus, 35 parts of coix seed, 28 parts of poria cocos, 7 parts of Chinese yam, 6 parts of corn stigma, 5 parts of astragalus mongholicus, 13 parts of black sesame, 13 parts of white sesame and 80 parts of water.
Example 3
The embodiment provides a medicated diet cake, which is basically the same as the embodiment 1, and is characterized in that: the composite material comprises the following raw materials in parts by mass: 200 parts of whole wheat flour, 50 parts of glutinous rice flour, 60 parts of oat flour, 60 parts of brown rice flour, 40 parts of buckwheat flour, 30 parts of endothelium corneum gigeriae galli, 100 parts of phaseolus calcaratus, 60 parts of coix seed, 30 parts of poria cocos, 10 parts of Chinese yam, 8 parts of corn stigma, 8 parts of astragalus membranaceus, 15 parts of black sesame, 15 parts of white sesame, 8 parts of papain, 20 parts of palm oil and 100 parts of water.
A preparation method of the medicated diet cake is characterized in that,
(1) respectively crushing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 100-mesh and 200-mesh sieve, and reserving the sieved material;
(2) uniformly mixing the powders of the endothelium corneum gigeriae galli, the phaseolus calcaratus, the coix seed, the poria cocos, the Chinese yam, the corn stigma, the astragalus mongholicus, the black sesame and the white sesame with the palm oil according to the mass parts to obtain a core material;
(3) mixing whole wheat flour, glutinous rice flour, oat flour, brown rice flour, buckwheat flour, papain and water in parts by mass to form dough, and fermenting for 10-20 min;
(4) dividing the dough into 16-18 g/part, and dividing the core material into 6-9 g/part; wrapping and shaping the divided core materials by using the divided dough in a one-to-one correspondence manner;
(5) shaping, placing into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention and not to limit it; although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will understand that: modifications to the specific embodiments of the invention or equivalent substitutions for parts of the technical features may be made; without departing from the spirit of the present invention, it is intended to cover all aspects of the invention as defined by the appended claims.
Claims (8)
1. A medicated diet cake is characterized by comprising the following raw materials in parts by mass: 200 parts of whole wheat flour, 20-50 parts of glutinous rice flour, 20-60 parts of oat flour, 20-60 parts of brown rice flour, 10-40 parts of buckwheat flour, 10-30 parts of endothelium corneum gigeriae galli, 50-100 parts of phaseolus calcaratus, 20-60 parts of pearl barley, 10-30 parts of poria cocos, 4-10 parts of Chinese yam, 3-8 parts of corn stigma, 3-8 parts of astragalus membranaceus, 10-15 parts of black sesame, 10-15 parts of white sesame, 3-8 parts of papain, 15-20 parts of palm oil and 60-100 parts of water.
2. The medicated diet cake as claimed in claim 1, which comprises the following raw materials in parts by mass: 160 parts of whole wheat flour, 40 parts of glutinous rice flour, 55 parts of oat flour, 38 parts of coarse rice flour, 30 parts of buckwheat flour, 22 parts of endothelium corneum gigeriae galli, 70 parts of phaseolus calcaratus, 35 parts of coix seed, 28 parts of poria cocos, 7 parts of Chinese yam, 6 parts of corn stigma, 5 parts of astragalus mongholicus, 13 parts of black sesame, 13 parts of white sesame and 80 parts of water.
3. A method for preparing the medicated diet cake of claim 1, which comprises the following steps:
(1) respectively pulverizing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 60-80 mesh sieve, and collecting the sieved material;
(2) weighing the materials according to the mass portion of claim 1 for standby;
(3) mixing the weighed raw materials together to form dough, and fermenting for 10-20 min;
(4) dividing the dough into 16-18 g/part;
(5) putting the divided dough into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
4. The preparation method of the medicated diet cake as claimed in claim 3, wherein the corn stigma is dried, then pulverized and sieved.
5. The preparation method of the medicated diet cake as claimed in claim 3, wherein the coix seed and the phaseolus calcaratus are sequentially cleaned and fried, and then sequentially crushed and sieved.
6. The preparation method of the medicated diet cake as claimed in claim 3, wherein the endothelium corneum Gigeriae Galli and Poria are sequentially cleaned, oven dried, pulverized and sieved.
7. The preparation method of the medicated diet cake as claimed in claim 3, wherein the yam is sequentially peeled, cleaned, steamed, dried, and then sequentially pulverized and sieved.
8. A method for preparing the medicated diet cake as claimed in claim 1,
(1) respectively crushing endothelium corneum Gigeriae Galli, semen Phaseoli, Coicis semen, Poria, rhizoma Dioscoreae, stigma Maydis, radix astragali, semen Sesami Niger and semen Sesami Indici, sieving with 100-mesh and 200-mesh sieve, and reserving the sieved material;
(2) uniformly mixing the powders of endothelium corneum gigeriae galli, phaseolus calcaratus, coix seed, poria cocos, Chinese yam, corn stigma, astragalus membranaceus, black sesame and white sesame seed and palm oil according to the mass parts of claim 1 to obtain a core material;
(3) forming whole wheat flour, glutinous rice flour, oat flour, brown rice flour, buckwheat flour, papain and water into dough according to the mass parts of the components in the claim 1, and proofing for 10-20 min;
(4) dividing the dough into 16-18 g/part, and dividing the core material into 6-9 g/part; wrapping and shaping the divided core materials by using the divided dough in a one-to-one correspondence manner;
(5) shaping, placing into an oven, and baking at 185-225 deg.C for 8-12 s to obtain the final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911381078.1A CN110973208A (en) | 2019-12-27 | 2019-12-27 | Medicated diet cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911381078.1A CN110973208A (en) | 2019-12-27 | 2019-12-27 | Medicated diet cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022141434A1 (en) * | 2020-12-31 | 2022-07-07 | 梁春红 | Pastry and preparation method therefor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722086A (en) * | 2017-01-09 | 2017-05-31 | 曹喜盛 | Chinese yam, tuckahoe health cake（It is crisp） |
| CN109845785A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | A kind of cake and preparation method thereof for lower hyperlipidemia, hypertension, hyperglycemia |
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2019
- 2019-12-27 CN CN201911381078.1A patent/CN110973208A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722086A (en) * | 2017-01-09 | 2017-05-31 | 曹喜盛 | Chinese yam, tuckahoe health cake（It is crisp） |
| CN109845785A (en) * | 2019-03-12 | 2019-06-07 | 榆林市普惠酒业集团有限公司 | A kind of cake and preparation method thereof for lower hyperlipidemia, hypertension, hyperglycemia |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022141434A1 (en) * | 2020-12-31 | 2022-07-07 | 梁春红 | Pastry and preparation method therefor |
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