Functional coarse grain nutritional cake and preparation method thereof

A functional and production method technology, which is applied in the field of food processing, can solve the problems of rough taste and indigestibility of miscellaneous grains, and achieve the effects of health care and prevention of cardiovascular diseases, fine texture and smooth taste

Active Publication Date: 2012-12-19
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of rough taste and indigestibility of miscellaneous grains, the object of the present invention is to provide a functional miscella

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1-5 Production of nutritious cereal cake

[0027] Table 1 The formula of miscellaneous grains nutritious cake (kg)

[0028] raw material Example 1 Example 2 Example 3 Example 4 Example 5 Glutinous rice flour302532.83528 Black rice noodles2030181926 Wheat flour1618121520 Black bean flour16132018.315 Mung bean flour1619.4122018 sweet potato18152017.816 Yam1315101212 Hawthorn Meat131014.91512 Longan Meat 45.3634.5

[0029] Preparation Process:

[0030] (1) Take black beans and mung beans separately in 0.2% (W / V) NaHCO 3 Soak in the aqueous solution for 2-5 hours, then drain the soaked black beans and mung beans, stir-fry with a slow fire, crush, grind, pass through a 20-40 mesh sieve, and set aside;

[0031] (2) Weigh the sweet potatoes and yam, wash and cook for 0.6-1.2h, until fully matured, peeled, mechanically mashed and beaten to a paste, set aside;

[0032] (3) Weigh the peeled and pitted hawthorn and longan, crush them mechanically, add appropriate amount ...

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PUM

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Abstract

The invention discloses functional coarse grain nutritional cake and a preparation method thereof. The nutritional is prepared from raw materials and auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 25 to 35 parts of glutinous rice flour, 18 to 35 parts of black kerneled rice flour, 12 to 20 parts of wheat flour, 12 to 20 parts of black bean flour, 12 to 20 parts of mung-bean flour, 15 to 20 parts of sweet potato, 10 to 15 parts of yam, 10 to 15 parts of maythorn, and 3 to 6 parts of longan. The functional coarse grin nutritional cake prepared by the method has smooth taste, no astringent or beany flavor, plump body, bright color, fine texture, complete shape, softness and elasticity, and is not sticky when eaten along with proper sour and sweet taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional miscellaneous grain nutrition cake and a preparation method thereof. Background technique [0002] Miscellaneous grains refer to grains other than rice and wheat, and are the general term for small varieties of grains, small varieties of beans and potatoes. There are mainly buckwheat, oats, barley, millet, millet, millet, corn, glutinous rice, broad beans, peas, mung beans, black beans, kidney beans, red beans, etc. my country is a large agricultural country with abundant miscellaneous grain resources, and it is the largest "Miscellaneous Grain Kingdom" in the world. The cultivation of miscellaneous grains has a long history, various varieties and wide distribution. According to statistics, in 2002, the area and output of buckwheat and millet in my country ranked second in the world. , The main producing country of lentils. Miscellaneous grains...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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