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Making method of purslane seed cake

A technology of purslane fragrance and production method, which is applied in the direction of dough processing, baking, baked food, etc., can solve the problems of short shelf life, high water content of fragrant cakes, waste of resources, etc., and achieve reduced production costs and low water content , the effect of extending the warranty period

Active Publication Date: 2014-06-11
NANLING BAOHENG WILD PUERARIA PLANT SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, purslane is mostly used as a weed, and a few areas are eaten as wild vegetables, resulting in a waste of resources
[0004] Fragrant cake is a traditional snack food that people love. The existing fragrant cake has high sugar content, which is not suitable for middle-aged and elderly people and diabetics. At the same time, fragrant cake also has the defects of high water content and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of purslane fragrant cake, carry out as follows:

[0020] A. Raw material preparation: remove the roots of fresh purslane, chop and squeeze the juice after cleaning, and prepare purslane juice for later use. After chopping the raw materials, beat the pulp to reduce the loss of nutrients and fully retain the purslane nutritional content;

[0021] B. Freezing: freezing the purslane juice for 6 hours at -15°C;

[0022] C, drying: the purslane juice after freezing is pressed 8kg / m in loading capacity 2 , Working pressure 60Pa, analytical pressure 20Pa, temperature 45 ℃, dry under the conditions of freeze-drying method, which reduces the damage to nutrients;

[0023] D, pulverization: pulverize the purslane juice after drying, particle diameter is 180um, makes purslane powder, has improved the fusion rate of purslane powder and flour, has improved the mouthfeel of fragrant cake;

[0024] E. Blending: Mix 4.5kg of flour, 2.5kg of purslane powde...

Embodiment 2

[0030] A kind of preparation method of purslane fragrant cake, carry out as follows:

[0031] A. Raw material preparation: remove the roots of fresh purslane, chop and squeeze the juice after cleaning, and prepare purslane juice for later use. After chopping the raw materials, beat the pulp to reduce the loss of nutrients and fully retain the purslane nutritional content;

[0032] B. Freezing: Get 8kg of purslane juice and 2kg of water chestnut juice and mix it, and freeze the mixed juice for 7 hours at -12°C;

[0033] C. Drying: The frozen mixed juice is loaded at 9kg / m 2 , Working pressure of 50Pa, desorption pressure of 25Pa, temperature of 48°C and drying under the conditions of freeze-drying, which reduces the damage to nutrients;

[0034] D, pulverization: the mixed juice after drying is pulverized, and particle diameter is 190um, makes purslane powder, has improved the fusion rate of purslane powder and flour, has improved the mouthfeel of fragrant cake;

[0035] E. ...

Embodiment 3

[0041] A kind of preparation method of purslane fragrant cake, carry out as follows:

[0042] A. Raw material preparation: remove the roots of fresh purslane, chop and squeeze the juice after cleaning, and prepare purslane juice for later use. After chopping the raw materials, beat the pulp to reduce the loss of nutrients and fully retain the purslane nutritional content;

[0043] B. Freezing: Mix 9kg of purslane juice with 1kg of loquat juice, mix well and freeze at -10°C for 8 hours;

[0044] C. Drying: the frozen purslane juice is loaded at a rate of 10kg / m 2 , Working pressure 40Pa, desorption pressure 30 Pa, temperature 50 ℃, dry under the conditions of freeze-drying method, which reduces the damage to nutrients;

[0045] D, pulverization: pulverize the purslane juice after drying, particle diameter is 200um, makes purslane powder, improves the fusion rate of purslane powder and flour, improves the mouthfeel of fragrant cake;

[0046] E. Blending: Mix 4.8kg of flour, 2...

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Abstract

The invention discloses a making method of a purslane seed cake. The purslane seed cake is prepared by processing the following raw materials in percentage by weight: 45-50% of flour, 20-25% of purslane powder, 10-15% of salad oil, 10-12% of xylitol and 5-8% of auxiliary materials through the steps of: purslane powder preparation; mixing; fermentation; baking; finishing and packaging and the like. The purslane seed cake made by using the method is prepared from the raw material purslane which is green, healthy and wide in source, so that not only is the production cost reduced, but also a new species is additionally provided for the seed cake. In the method, no drinking water is added, so that the water content of the purslane seed cake is low, and the guarantee period of the seed cake is prolonged; meanwhile, a finished product of the seed cake also has the effects of relieving summer heat, tonifying qi, benefiting for urination, dehumidifying and the like.

Description

[0001] technical field [0002] The invention relates to a method for making fragrant cakes, in particular to a method for preparing fragrant cakes of purslane. Background technique [0003] Purslane is an annual herb of the family Portulaca oleracea, which grows in sunny places such as fields, roadsides and garden ruins. It is distributed all over the country. This species is a medicinal and edible plant. The whole herb is used for medicinal purposes. It has the effects of clearing heat and dampness, detoxifying, reducing swelling, reducing inflammation, quenching thirst and diuresis; the seeds improve eyesight. According to modern research, purslane is also rich in SL3 fatty acids and vitamin A-like substances. SL3 fatty acid is an essential substance for the formation of cell membranes, especially brain cell membranes and eye cell membranes; vitamin A-like substances can maintain the normal function of epithelial tissues such as skin, cornea and conjunctival membrane, ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D2/366A21D13/00
Inventor 张俊辉
Owner NANLING BAOHENG WILD PUERARIA PLANT SPECIALIZED COOP
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