44results about How to "Delicate and sweet taste" patented technology

The invention discloses banana soymilk and a processing process of the banana soymilk, and aims at solving the problems of coarse mouthfeel, strong beany taste, bitter taste and the like of soymilk. The banana soymilk is fine prepared through procedures, including soybean desquamation and degermination, soymilk preparation, low-temperature blending, high-pressure homogenization, instant ultra-temperature sterilization, aseptic package and the like, by selecting high-quality soybeans, banana jam and white sugar as main raw materials. The prepared banana soymilk is exquisite and mellow in mouthfeel without beany taste or bitter taste and combines with the fragrance and sweet and softness of bananas; and a banana soymilk product is superior to the traditional soymilk product on the aspects of organization state, mouthfeel flavor, nutrition balance and the like. The banana soymilk disclosed by the invention is a novel soymilk vegetable-protein beverage.

The invention belongs to making and application of nutritional additives, and particularly discloses a whole-grain composite additive, preparation thereof and an application thereof to whole-grain flour preparing. An effective quantity of raw materials such as bran, corn, sticky rice, glutinous millet, black rice, black soya beans, fragrant rice, soybeans, oat, barley, red beans, peas, millet, buckwheat, green beans, peanuts, broomcorn and pearl barley are made into the whole-grain composite additive through sorting, screening, puffing, frying and smashing, and the whole-grain composite additive is used for preparing the whole-grain flour. By means of the whole-grain composite additive, the technical problems that in the prior art, a product nutritional structure is incomprehensive, mouthfeel is rough, and digestion is difficult are solved. The whole-grain composite additive has the advantages of being comprehensive in nutrition, fine and smooth in mouthfeel, easy to digest, high in gluten index, suitable for being made into multiple kinds of cooked wheaten food and the like.

The invention provides full-nutrient whole grain flour and a preparation method thereof. The preparation method comprises the following operation steps of S1, soaking a whole grain mixture in water atthe temperature of 35-50 DEG C for low-temperature swelling first, then removing water or conducting treatment and then removing water until the whole grain mixture germinates; S2, adding a compoundenzyme consisting of cellulase, glucanase, xylanase and ferulic acid esterase into the mixture obtained in step S1, uniformly stirring the mixture, and then performing enzymolysis at the temperature of 35-50 DEG C; S3, drying and crushing the mixture obtained in step S2 into powder. The provided preparation method can not only fully retain nutrients of epidermis and embryos, increase the absorption rate of the nutrients, avoid abandonment and waste of bean peels, wheat peels and embryos in traditional processing, but also greatly improve the mouthfeel, and has the advantages of being comprehensive and abundant in nutrient and easy to process, digest and absorb.

The invention relates to an oat cereal beverage with low glucose content and a preparation method of the oat cereal beverage. The preparation method comprises the following steps: preparing oat pulp,and adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into the oat pulp for enzymolysis at 55-70 DEG C; and performing enzyme inactivation, then removing residues, adding ingredients, performing sufficient stirring, and performing sterilization so as to obtain the oat beverage. The oat beverage disclosed by the invention is pure in flavor, fine in taste, uniform and consistent in tissue state and outstanding in flavor.

The invention relates to a making method of pancake-like food, in particular to five-element pancake and a making method thereof. The five-element pancake is mainly prepared from rice, soybean, green grain, red grain, black rain and other wide or yellow grain by the six steps such as raw material selecting, stirring and grinding, grinding for the second time, cake making and braising and packaging. The invention complies with the principle of matching of five colors and five flavors with the five organs, which is mentioned in Inner Canon of Yellow Emperor, and the five-element pancake which is mainly prepared from grains such as rice, soybean, yellow millet or yellow corn, black soya bean or black rice, mung bean, ormosia and white kidney bean has food therapy health-care function and can improve physical fitness and prolong people's life if being taken for a long term.

The invention provides honey pomelo tea prepared by using Liangping pomelos as raw materials, solves the problem that in the processing course of the pomelos, heavy bitter and numbing taste appears, and provides a new way for deep processing of the Liangping pomelos. According to the honey pomelo tea disclosed by the invention, food industry wastes such as peanut shells, peanut coats, longan kernels, grape seeds and chestnut shells are used as main raw materials, through reasonable compounding ratio of the main raw materials with polished glutinous rice, corn stigma, calcium citrate and glycerin, and in connection with the technology disclosed by the invention, a debitterizing agent can be made, and about 50-60% of bitter substances in the Liangping pomelos can be removed. Pomelo leaves, zinc lactate, and nicotinamide can improve the debitterizing effect of the debitterizing agent, and have the synergistic effect on the debitterizing effect of the debitterizing agent, so that the removing rate of naringin and limonin in the Liangping pomelos can achieve 99% or above, besides, nutrient substances of VC, sugar, organic acid and the like in the pomelos can be preserved to the maximum extent, the bitterness is removed, and besides, the loss of nutrient components in the pomelos is reduced.

A black-stuffing mooncake comprises a wrapper material and stuffing which are in the proportion of 2-3:7-8. The wrapper material is made by blending of flour, vegetable oil, raw mulberry pulp and egg liquid in the proportion of 5:1:1:2 by weight; the stuffing is made by blending of black rice, black beans, black sesame, brown sugar and honey in the proportion of 1:1:1:2:1.5 by weight. The black-stuffing mooncake has the advantages of rich nutrition, simple manufacture, sweet taste, attractive color and the like.

The invention discloses a making method of hot dry noodles. The making method comprises the following steps: flour selection, flour blending, pressing forming, dough making by boiling water, canning and packing. The hot dry noodles have the advantages of easiness in making, high nutritional value, fine taste, fragrance, sweetness and the like. Nutritional additive powder is added into the hot dry noodles, so that the additional nutrition of flour products is enhanced, and nutritional substances necessary to a human body are supplemented; meanwhile, the hot dry noodles have a certain health treating effect and are welcomed by people.

The invention provides a pigskin collagen fresh paste and a preparation method thereof. The pigskin collagen fresh paste provided by the invention is processed by taking pigskin, black sesame and Chinese wolfberry as the main raw materials to collocate with the auxiliary materials rock sugar and water. By weight part, the main materials include 20-40 parts of pigskin, 15-25 parts of black sesame and 10-20 parts of Chinese wolfberry, and the auxiliary materials include 5-8 parts of rock sugar and 160-350 parts of water. The pigskin collagen fresh paste fuses pure animal and plant compound essence, so that the human body can well digest and absorb the collagen in pigskin. The pigskin collagen fresh paste has fine preparation process, rich nutrition, and fresh and sweet taste, and has the efficacy of maintaining beauty and keeping young, delaying senescence, blacking and caring hair, and supplementing calcium and invigorating bone.

The invention provides a grain cheese formula. The grain cheese formula mainly comprises the following components in percentage: 28-64% of high fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10-20% of cane sugar, 0.2-1.0% of lecithin, 0.05-0.30% of gamma-aminobutyric acid, 0.05-0.30% of theanine, 0.05-0.30% of a stabilizing agent, 0.05-0.30% of a bacteriostat and 15-30% of grains. The invention further provides a preparation method corresponding to the formula. Through specific formula design and the corresponding preparation method, the gamma-aminobutyric acid and the theanine which are added do not influence the smooth feeling of the grain cheese, and the effect of enabling the mood to be relaxed can also be achieved; according to the grain cheese made by adopting the formula, poor flavor of the gamma-aminobutyric acid and the theanine is concealed, and the mouth feel and the taste of the grain cheese are not influenced; the gamma-aminobutyric acid and the theanine are added, so that the grain cheese has the efficacies of gentling stress, relaxing mood and the like, and is especially suitable for young white collar worker crowds with large working pressure and high living rhythm.

The invention relates to a processing technology for a leisure non-fried potato food. The processing technology comprises the following steps of rough treatment, namely picking out potatoes which are free of mildews, green heads and deep holes and are not rotted, damaged by worms, pricked by straws or deformed, cleaning and peeling the potatoes picked out in the former step by using a cleaning and peeling machine, and carrying out secondary artificial finishing on the potatoes discharged from the cleaning and peeling machine; and fine treatment, namely quickly freezing, unfreezing, dehydrating, detoxicating, pickling, rolling-kneading, steaming, cooling, packaging and carrying out delivery self-inspection. The potato food prepared by using the technology provided by the invention is high in nutritive value, bright in color, green, nonhazardous and convenient to store and carry.

The invention relates to the technical field of white spirit production, and discloses a fermentation mash distillation system. The fermentation mash distillation system comprises a distillation kettle, a condenser, a cooler, a wine storage tank, a vacuum pump and a circulating water tank, the distillation kettle, the condenser, the cooler and the vacuum pump sequentially communicate through distillation pipelines, the wine storage tank communicates between the cooler and the vacuum pump through a wine collecting pipeline, and the vacuum pump is configured to be capable of intermittently conducting vacuumizing; a cooling water inlet, a first cooling water outlet and a second cooling water outlet are formed in the cooler, the cooling water inlet communicates with the water outlet end of the circulating water tank, and the first cooling water outlet communicates with the water return end of the circulating water tank; and a first water inlet and a water outlet are formed in the condenser, the first water inlet communicates with the second cooling water outlet, and the water outlet communicates with the water return end of the circulating water tank. The fermentation mash distillation system realizes negative pressure distillation, can reduce distillation steam consumption and condensate water consumption, reduces bad flavor generated by excessive heating of some substances in fermented mash, and has better taste.

The invention discloses a calcium and vitamin D chewable tablet. The calcium and vitamin D chewable tablet is prepared from, by weight, 43.75% of micronized calcium citrate, 0.08% of vitamin D2 100,000IU / g, 0.80% of edible essence, 0.02% of colorings, 0.50% of silicon dioxide, 0.50% of magnesium stearate and the balance filler. By selection of organic calcium namely calcium citrate (micronized into 800-mesh powder) as a calcium source, absorption is benefited, bioavailability is improved, sweet and delicate taste is achieved, and the chewable tablet can be beneficially accepted by consumers. By selection of purified water as a wetting agent in preparation, low cost is realized, prepared particles are uniform in size and excellent in formability and fluidity, and product quality stability is guaranteed.

The invention provides a water chestnut cake processing method, which belongs to the field of food processing. The water chestnut cake comprises the following raw materials in parts by weight: 120-150parts of water chestnut powder, 10-20 parts of aloe, 20-25 parts of dandelion, 4-8 parts of mulberry leaf, 6-8 parts of loquat leaf, 7-10 parts of konjak powder, 4-6 parts of sugarcane, 3-5 parts ofsweet osmanthus, 4-6 parts of honey, and a proper amount of water. The processing method comprises the following steps: water chestnut powder and konjak powder are uniformly stirred in water, and a loquat leaf extract, mixed juice and plant powder are added to prepare the product. According to the invention, nutrition components can be completely kept during a making process, the prepared water chestnut cake has the advantages of abundant nutrition and moderate viscosity, has the functions of clearing heat and relieving flatulence, and nourishing yin and moisturizing dryness, has the characteristics of convenient eating and excellent mouthfeel, and is suitable for eating for various populations.

The invention relates to medicinal and edible ganoderma lucidum-ginseng root tea. The tea is prepared from ganoderma lucidum, ginseng roots, lycium barbarum, lycium ruthenicum, kudzuvine root starch, pitted red dates, prepared rhizomes of rehmannia, prepared licorice roots, grosvenor momordica fruits and natural honey after treatment based on a modified formula. Through adopting a modified processing process, the effective components of all ingredients can be fully retained so that the tea is helpful for human bodies and can enhance human immunity, improve sleep, resist fatigue, maintain beauty, keep young and so on. Meanwhile, the tea has a delicate, sweet and mellow taste different from the bitter taste of a traditional single prescription of the ganoderma lucidum so that consumers are pleasured to accept. In the formula, the lycium barbarum, the red dates, the prepared licorice toots, the grosvenor momordica fruits and the natural honey are all sweet ingredients, but the sugar contained in the sweet ingredients all belongs to polysaccharides and monosaccharides and has the function of reducing blood glucose for diabetics. The medicinal and edible ganoderma lucidum-ginseng root tea is applicable for people of various groups except pregnant women and infants and has good market potential and development value.

The invention discloses a preparation method for buckwheat dinner beverage. The preparation method comprises the following steps: adding buckwheat, sweet potatoes, polished round-grained rice, sesames, almonds, juicy peaches, mulberries, eucommia ulmoides, polygonum multiflorum and additives as raw materials; and carrying out processes such as cleaning, stewing, enzymolysis, stir-frying, mixing and sterilizing to prepare the buckwheat dinner beverage. The prepared buckwheat dinner beverage is reasonably matched in nutritional ingredients such as carbohydrates, proteins, cellulose and vitamins, and meet nutrition need rules of dinner of people; the added polygonum multiflorum and eucommia ulmoides have relatively good effect of tonifying kidneys and tonifying qi, so that absorption and storage of nutritional substances for each organ are facilitated, and therefore, the buckwheat dinner beverage has healthcare effect of improving the immunity of organisms after being drunk for a long time. The beverage is fine and sweet in mouthfeel, is thick in flavor, and is suitable for people of all ages to drink.

The invention discloses a rose fermented soybean milk and a preparation method of the rose fermented soybean milk. The rose fermented soybean milk comprises soybean milk, a rose material and an addedingredient, the content ratio of the soybean milk to the rose material to the added ingredient is 2 to 1 to 0.8, the rose material comprises a rose pulp, a rose powder and dried rose, the content ratio of the rose pulp to the rose powder to the dried rose is 8 to 2 to 1, the added ingredient comprises a fermented soybean milk fermentation liquor, wild honey, fructose, flaxseed oil, egg white and arice flour, and the content ratio of the fermented soybean milk fermentation liquor to the wild honey to the fructose to the flaxseed oil to the egg white to the rice flour is 0.3 to 0.3 to 0.1 to 0.1 to 0.3 to 0.15. The rose fermented soybean milk and the preparation method of the rose fermented soybean milk add the rose into the fermented soybean milk in various forms (the rose pulp, the rose powder and the dried rose), the fermented soybean milk has the color and the fragrance of the rose, and also has full nutrients of the rose, so that the finally obtained rose fermented soybean milk perfectly combines color, aroma and taste.

The present invention provides a manufacture method of a health-care water chestnut cake, and belongs to the field of food processing. The health-care water chestnut cake is prepared from the following raw materials in parts by weight: 120-150 parts of water chestnut powder, 20-25 parts of grapefruit skins, 10-12 parts of bulbus lilii, 5-10 parts of white fungus, 5-8 parts of lotus leaves, 4-6 parts of radix puerariae powder, 3-5 parts of arrowhead, 4-6 parts of poria cocos, 4-6 parts of honey, 0.8-1.2 parts of an additive and an appropriate amount of water. The manufacture method of the health-care water chestnut cake is as follows: firstly water is added into the water chestnut powder and radix puerariae powder, the materials are stirred evenly, and then arrowhead juice, bulbus lilii andporia cocos powder, a grapefruit peel extract, and white fungus and lotus leaf juice are added to manufacture the health-care water chestnut cake. The provided preparation method can completely maintain nutrient components therein, and the manufactured water chestnut cake is rich in nutrients and moderate in viscosity, has effects of clearing heat and removing swelling, and nourishing yin and moistening dryness, and is convenient for eating and suitable for various groups of people to eat.

The invention discloses honey grapefruit tea. Bitter substances, namely naringin and limonin, in Liangping grapefruits can be effectively removed, the Liangping grapefruits are free of bitter or spicytaste, the prepared grapefruit tea is fragrant, sweet and fine, and nutrient substances such as VC and sugar in grapefruits are maintained to the maximum extent.

The invention discloses a preparation method of sweet potato breakfast beverage. Sweet potatoes, polished round-grained rice, oat, roxburgh rose, cherries, loquats, rhizoma cyperi, fructus amomi and additives are taken as raw materials, and technological operations such as cleaning, cooking, enzymolysis, stir-frying, mixing and sterilization are carried out. The obtained beverage finished product has the advantages that nutritional ingredients such as carbohydrate, protein, cellulose and vitamin are reasonably matched, thereby according with nutritional requirement rules of breakfast for human body; and the added rhizoma cyperi and fructus amomi ingredients also have relatively good stomach nourishing and stomach invigorating effects, digestion of the human body is promoted, and utilization rate of ingredients of the beverage is further guaranteed. The beverage is fine, smooth, fragrant and sweet in taste, has strong fragrance and is applicable to people of all ages.

The invention discloses a preparation method of a low-temperature rice bran nutritional cake. The method comprises the following steps: mixing raw materials: preparing a mixture from water, eggs, white sugar, edible rice bran, flour, a preservative, diethyl maltol, edible salt, citric acid, sorbitol, glycerol and cake oil; performing beating: beating the mixture under stirring, and adding salad oil in the stirring and beating process; and performing baking: putting the beaten mixture into a baking container, and putting the baking container into an oven for baking. The invention further provides the low-temperature rice bran nutritional cake. According to the method, the edible rice bran rich in nutrition is added into the raw materials for making the cake, dietary fibers, vitamins, mineral substances and functional nutritional ingredients in the cake are increased, the complementary effect on daily nutrition intake of human bodies is achieved, the taste is soft, fine, smooth, fragrantand sweet, and the cake is a full-nutrition healthy meal replacement food.

The invention provides a formula of regenerated cheese. The main formula comprises the following components: 28%-64% of high-fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10%-20% of resisting dextrin, 0.2%-1.0% of lecithin, 0.05%-0.30% of gamma-aminobutyric acid, 0.05%-0.30% of theanine, 0.05%-0.30% of a stabilizer, 0.05%-0.30% of a bacteriostatic agent and 15%-30% of water. The invention further provides a corresponding preparation method of the formula. With the adoption of the specific formula design and the corresponding preparation method, the added gamma-aminobutyric acid and theanine do not influence the smooth feeling of the regenerated cheese and also have the effect of relaxing; the regenerated cheese prepared by the formula covers unique bad flavors of the gamma-aminobutyric acid and the theanine, and the original taste and flavor of the regenerated cheese are not influenced; and the gamma-aminobutyric acid and the theanine can give the effects of relieving tension pressure, relaxing and the like to the regenerated cheese, and the regenerated cheese is very suitable for young white-collar workers with great working pressure and rapid pace of life.

The invention discloses strong-flavor honey pomelo tea. Bitter substances naringin and limonin in Liangping pomelos can be removed effectively, so that the Liangping pomelos are free of bitterness, and the prepared pomelo tea is fragrant, sweet and smooth in taste, and meanwhile, nutritional substances such as Vc and sugar in the pomeloes are retained to the maximum extent.

The invention relates to the technical field of milk product processing, in particular to a preparation method of pumpkin seed and buckwheat sugar-free yoghourt. The preparation method comprises the following steps: firstly, selecting fresh pumpkin seeds and buckwheat and pretreating the pumpkin seeds and the buckwheat; then, mixing fresh milk with the pretreated raw materials, adding a xylitol solution, and performing uniform mixing; then, performing filtering, performing standing and precipitating, and performing filtering again; the sealing filtrate, rapidly raising the temperature, and keeping the temperature constant for a period of time; performing cooling, when a certain cooling temperature is reached, rapidly inoculating the mixed liquid with the mixed strains in a sterile environment, then performing uniform mixing, performing canning into a sterile container, and performing constant-temperature fermentation for a period of time in a fermentation box; and finally, cooling a fermented product, and refrigerating the cooled product in a refrigerator to promote the formation of the unique flavor of the yoghourt, so as to prepare the pumpkin seed and buckwheat sugar-free yoghourt. The preparation process is simple, and the prepared pumpkin seed and buckwheat sugar-free yoghourt is rich in nutrition and meets the nutritional requirements of people with hypertension, hyperglycemia and hyperlipidemia.

The invention provides a formula of a cheese pie. The cheese pie adopting the formula is mainly prepared from the following components in percentage: 28-64% of high fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10-20% of resistant dextrin, 0.2-1.0% of lecithin, 0.05-0.30% of gamma-aminobutyric acid, 0.05-0.30% of theanine, 0.05-0.30% of a stabilizing agent, 0.05-0.30% of a microbicide and 15-30% of flour. The invention further provides a preparation method corresponding to the formula. Through specific formula design and the corresponding preparation method, the gamma-aminobutyric acid and the theanine which are added do not influence the smooth feeling of the cheese pie, and the effect of enabling the mood of people to be relaxed can also be achieved; according to the cheese pie made by adopting the formula, poor flavor of the gamma-aminobutyric acid and the theanine is masked, and the mouth feel and the taste of the cheese pie are not influenced; the gamma-aminobutyric acid and the theanine are added, so that the cheese pie has the efficacies of alleviating stress, relaxing mood and the like, and is especially suitable for young white collar worker crowds with large working pressure and high living rhythm.

The invention provides a honey cheese formula. The honey cheese is mainly prepared from 28-64% of high-fat animal milk, 5-10% of a leavening agent, 50-10% of chymosin, 10-20% of resistant dextrin, 0.2-1.0% of lecithin, 0.05-0.03% of gamma-aminobutyric acid, 0.05-0.30% of aminobutyric acid, 0.05-0.30% of stabilizer, 0.05-0.30% of a bacteriostatic agent and 15-30% of honey. The invention further provides a preparation method corresponding to the formula, through special formula design and the corresponding preparation method, the added gamma-aminobutyric acid and theanine do not affect the silky feeling of the honey cheese and can further play a role of relaxing the mind; the honey cheese prepared through the formula covers the bad flavor special to the gamma-aminobutyric acid and the theanine, and the taste and flavor of the honey cheese are not influenced; the gamma-aminobutyric acid and the theanine enable the honey cheese to achieve the effects of relieving tension, relaxing the mind and the like, and the honey cheese is particularly suitable for young white-collar workers who are high in work pressure and fast in pace of life.

The invention provides a cream cheese formula. The cream cheese is prepared from the following main formula components: 28%-64% of high-fat animal milk, 5%-10% of a leavening agent, 5%-10% of chymosin, 10%-20% of sucrose, 0.2%-1.0% of lecithin, 0.05%-0.30% of gamma-aminobutyric acid, 0.05%-0.30% of theanine, 0.05%-0.30% of a stabilizer, 0.05%-0.30% of a bacteriostatic agent and 15%-30% of water. The invention further provides a preparation method corresponding to the formula. Through a specific formula design and the corresponding preparation method, the silky feeling of the cream cheese is not affected by added gamma-aminobutyric acid and theanine; the relaxing effect can also be given into a play; unique poor flavors of the gamma-aminobutyric acid and the theanine are covered by the cream cheese prepared by the formula; the taste and the flavor of the cream cheese are not affected; the cream cheese can be endowed with the efficacies of relieving tension and relaxing mood by the gamma-aminobutyric acid and the theanine; and cream cheese is especially suitable for young white-collar workers with large work pressure and fast pace of life.

The invention discloses a preparation method of an instant chinquapin powder. The preparation method comprises the steps of (1) fresh fruit selecting; (2) shelling; (3) blanching and color protecting; (4) rinsing; (5) performing homogenate; (6) fine grinding; (7) enzymatic hydrolysis; (8) size mixing; (9) homogenizing; (10) spray drying; (11) plasma processing; (12) fluidized bed pelleting; (13) modified atmosphere packaging; (14) sieving; and (15) testing and warehousing. The prepared chinquapin powder can be dissolved and disperse in water by virtue of the brewing of warm water without formation of block masses, is uniform and stable in a solution, is fragrant, sweet, fine and smooth in the taste and is a leisure nutrition food which is convenient to eat.

The invention relates to corn cakes capable of reducing blood glucose and blood lipid. The corn cakes capable of reducing blood glucose and blood lipid is prepared from corn flour, oat flour, blueberry jam, Chinese yams, lotus leaves, cassia seeds, Lv-luo-hua (flowers of a kind of caladium steudneriifolium plants in Tibet of China) , shredded coconut stuffing, a sweetener and the balance of water.The corn cakes capable of reducing blood glucose and blood lipid are prepared by the following steps of decocting the lotus leaves, the cassia seeds and the Lv-luo-hua with water so as to obtain a tea base; adding the sweetener into the tea base, adding the corn flour and the oat flour, carrying out mixing and stirring, and carrying out kneading so as to obtain dough; pressing the dough into a dough sheet, spreading Chinese yam paste prepared from the Chinese yams onto the dough sheet, rolling the dough sheet so as to obtain a roll, and cutting the roll into sections; putting the sections into moulds, and carrying out thorough high-temperature steaming; brushing the steamed rolls with the blueberry jam, spraying the shredded coconut stuffing, and carrying out baking by using an oven; andthen, carrying out vacuum sterilized packaging. The corn cakes are fine and smooth in taste as well as unique in flavor, and have good functions of reducing blood glucose and blood lipid.