Functional coarse grain nutritional cake and preparation method thereof
A technology for functional and miscellaneous grains, applied in the field of functional miscellaneous grain nutrition cake and its preparation, can solve the problems of indigestion, rough taste of miscellaneous grains, etc., and achieve the effects of fine texture, health care, prevention of cardiovascular disease, and improvement of brain function.
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Embodiment 1-5
[0025] The making of embodiment 1-5 miscellaneous grain nutrition cake
[0026] Table 1 Formula of multigrain nutrition cake (kg)
[0027] raw material Example 1 Example 2 Example 3 Example 4 Example 5 glutinous rice flour 30 25 32.8 35 28 black rice noodles 20 30 18 19 26 wheat flour 16 18 12 15 20 black bean powder 16 13 20 18.3 15 mung bean powder 16 19.4 12 20 18 sweet potato 18 15 20 17.8 16 yam 13 15 10 12 12 Hawthorn meat 13 10 14.9 15 12 Longan Meat 4 5.3 6 3 4.5
[0028] Preparation Process:
[0029] (1) Take black beans and mung beans respectively in 0.2% (W / V) NaHCO 3 Soak in aqueous solution for 2-5 hours, then drain the soaked black beans and mung beans, fry them with a slow fire, crush them, grind them, pass through a 20-40 mesh sieve, and set aside;
[0030] (2) Weigh sweet potatoes and yams, wash and cook for 0.6-1.2 hours until fully ripened, peel...
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