Red jujube sweet osmanthus cake

A technology of sweet-scented osmanthus and red dates, which is used in baking, dough processing, baked food and other directions to achieve the effects of enriching nutrition, improving taste, and good health care effects

Inactive Publication Date: 2014-04-16
李正华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many types of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A sweet-scented osmanthus cake with red dates, characterized in that it consists of the following raw materials in parts by weight (Kg): 300 wheat flour, 10 sweet-scented osmanthus powder, 8 wheat germ powder, 30 red beans, 40 red dates kernels, 80 sugarcane juice, 5 velvet antlers, 5 ginseng, Polygonatum 4, Guizhi 4, Angelica dahurica 5, Ophiopogon japonicus 4, Stick grass 5, Ligusticum chuanxiong 4, Peach tree leaves 3, Radish leaves 3, White sugar 40, Salt 30, Olive oil and water.

[0012] A preparation method of jujube sweet-scented osmanthus crisp, comprising the following steps:

[0013] (1) Wash the red beans and jujube kernels, pour them into a pot, add sugarcane juice, heat and simmer for 65 minutes, take out all the materials in the pot, and make a pulp for later use;

[0014] (2) Extract velvet antler, ginseng, Polygonatum odoratum, Guizhi, Angelica dahurica, Ophiopogon japonicus, Rhizoma chinensis, Chuanxiong, peach leaves, and radish leaves with 5 times the...

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Abstract

A red jujube sweet osmanthus cake comprises, by weight, 300-330 parts of wheat flour, 10-12 parts of sweet osmanthus powder, 8-10 parts of wheat germ powder, 30-40 parts of jumble beads, 40-50 parts of red jujube kernels, 80-100 parts of sugarcane juice, 5-6 parts of cornua cervi pantotrichum, 5-6 parts of ginsengs, 4-5 parts of polygonatum odoratum, 4-5 parts of cassia twigs, 5-6 parts of radix angelicae, 4-5 parts of radix ophiopogonis, 5-6 parts of pseudostellaria, 4-5 parts of ligusticum wallichii, 3-4 parts of peach leaves, 3-4 parts of radish leaves, 40-50 parts of white granulated sugar, 30-40 parts of salt and a proper amount of olive oil and water. The manufacturing process is simple, the sweet osmanthus powder and the wheat germ powder are added, taste is improved, nutrition is enriched, extractives of the cornua cervi pantotrichum, the ginsengs, the polygonatum odoratum, the cassia twigs, the radix angelicae and the like are specially added, and the red jujube sweet osmanthus cake has good functions of health preservation, health care, anti-aging, antioxidation and life prolonging.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a kind of sweet-scented osmanthus cake with red dates. Background technique [0003] There are many kinds of leisure snacks on the market, and the tastes are also various. Generally, some improvements are made on the taste to meet people's requirements for taste. However, with the improvement of living standards, people pay more and more attention to health preservation. Therefore leisure food on the market can not satisfy people's demand. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of jujube sweet-scented osmanthus cake. [0005] The present invention is achieved through the following technical solutions: a red date sweet-scented osmanthus cake, which is composed of the following raw materials in parts by weight: 300-330 wheat flour, 10-12...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 李正华
Owner 李正华
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