Method for preparing green bean cake

Abstract

The invention discloses a method for preparing a green bean cake. The green bean cake comprises the following raw materials according to part by weight: 55-75 parts of green bean powder, 20-40 parts of white sugar, 3-5 parts of fruit and vegetable juice and 3-5 parts of water. The preparation method comprises the following steps: the green beans are boiled until not to be cracked after impurity removal and cleaning; the cooked green beams are pulled out for dewatering and drying and then ground into 80-100 meshes of green bean powder after peeling treatment; the green bean powder and the ground powdered sugar are sprayed with water to be mixed into wet power, and the moisture content is controlled between 6 percent to 8 percent during the power blending process; the well mixed green bean powder is evenly loaded into a die for evening up and then delivered into a sauce pan to be steamed for 10-15 min at the temperature of 100-110 DEG C under 2-2.5 MPa; and then the steamed green bean cake is cooled to normal temperature and then parted off, sorted and packaged. The green bean cake is scientific and reasonable in formula, good in taste, rich in fragrance, is soft and sweet and has higher nutritional value and health-care value; and the variety of the green bean food is enriched, therefore, the green bean cake is loved by the public consumers.

Description

technical field [0001] The invention relates to pastry products in the food field, in particular to a method for making mung bean cakes. Background technique [0002] Mung bean cake has always been one of the foods that people like to eat. It is cool in nature and sweet in taste, has the effects of clearing heat and detoxifying, quenching thirst and relieving heat, and has an excellent taste. It is favored by all kinds of people. Because mung beans are rich in protein, fat, carbohydrates, vitamins B1, B2, carotene, niacin, folic acid, minerals calcium, phosphorus, and iron. The protein contained is mainly globulin, and its composition is rich in lysine, leucine, and threonine, but less in methionine, tryptophan, and tyrosine. Mung bean skin contains 21 kinds of inorganic elements, and the content of phosphorus is the highest. Another vitexin, β-sitosterol. Each 100g mung bean contains protein 22.1 grams, Fat 0.8 grams, carbohydrate 59 grams, calorific value 332 kca...

AI Technical Summary

Problems solved by technology

[0004] The mung bean cakes currently sold in the market are all based on mung beans and sugar, and have a single taste; the tastes of mung bean cakes made by different processes are quite different, and the production technology of mung bean cakes basically follows the traditional process. Its process method: raw material screening, impurity removal, cleaning, cooking, after cooking, remove and drain to dry; peel, grind, add water to the blender to mix; the stirred mung bean powder is crushed and sieved by a grinder pink

Since the powder is crushed and sieved after adding water and mixing, the mung bean powder is partially agglomerated on the sieve and affects the sieving; the sieved mung bean powder will be dried and hard due to the loss of part of the water during sieving, such as adding water It will cause uneven mixing