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Chili red-bean cake and preparation method thereof

A technology for red bean cake and chili, applied in the field of food processing, can solve the problems of restricting the application and consumption of chili, low processing depth of chili, single product type, etc., and achieves the effects of accelerating metabolism, preventing fat accumulation, and improving nutritional structure.

Inactive Publication Date: 2014-07-23
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, the processing depth of chili is low, and the product type is single. The main products are eaten with meals, such as pickled chili, chili sauce, chili flakes, chili powder, etc.
Deeply processed foods, especially ready-to-eat snack foods, are rare and inconvenient to eat, which severely limits the application and consumption of chili peppers

Method used

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  • Chili red-bean cake and preparation method thereof
  • Chili red-bean cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A chili red bean cake, the raw materials of which include the following components in parts by mass: 406 parts of fresh chili, 162 parts of red dates, 1055 parts of red beans, 493 parts of soft white sugar, 150 parts of water, 5 parts of salt, and 1 part of sweet-scented osmanthus powder;

[0024] Take each raw material by proportioning, adopt the following method to prepare chili red bean cake:

[0025] (1) Clean the fresh peppers, remove the seeds and tendons, steam them and grind them to obtain fresh pepper peels;

[0026] (2) Red dates are pitted and steamed, processed into mud to obtain red date mud;

[0027] (3) red bean is processed into powder, crosses 80 mesh sieves, gets red bean powder;

[0028] (4) Mix the fresh pepper peels, red date paste and red bean powder prepared in steps (1)-(3) respectively, then add soft white sugar or xylitol, salt and sweet-scented osmanthus powder according to the proportion, and mix evenly;

[0029] (5) In the mixture of step ...

Embodiment 2

[0038] A kind of chili red bean cake, its raw material formula and preparation method are the same as embodiment 1, wherein in the raw material, sweet-scented osmanthus powder is changed into rose powder.

Embodiment 3

[0040] A kind of chili red bean cake, its raw material formula and preparation method are the same as embodiment 1, wherein in the raw material, sweet-scented osmanthus powder is replaced by camellia powder.

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Abstract

The invention discloses a chili red-bean cake and a preparation method thereof. The chili red-bean cake comprises the following raw materials in parts by mass: 400-430 parts of fresh chili, 155-175 parts of Chinese dates, 1050-1100 parts of red beans, 490-530 parts of soft sugar or xylitol, 150-170 parts of water, 5-10 parts of salt and 1-10 parts of flavoring essence. The preparation method comprises the following steps: removing seeds and stems of the fresh chili, and mixing the fresh chili, the red beans and the Chinese dates in a specific ratio to obtain the chili red-bean cake with nice appearance, bright and attractive color, sweet, refresh, rich and smooth taste and rich nutritional components of chili. According to the chili red-bean cake, chili is adopted for the first time as a main raw material to prepare snack foods, and the application field of chili is broadened. The chili red-bean cake does not contain any preservative, can be stored for a long time at normal temperature, has the advantages of edible safety and wide practicality when serving as chili deep processing products, and has high additional value and industrial value.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a red bean cake and a preparation method thereof, in particular to an instant chili food chili red bean cake with chili as a main raw material and a preparation method thereof. Background technique [0002] Capsicum contains a variety of active ingredients, especially the red hot pepper with greater extraction significance. The fruit contains pigments (including capsanthin, capsanthin, β-carotene and cryptoxanthin, etc.), capsaicin (including capsaicin, dihydrocapsaicin and nordihydrocapsaicin, etc.), vitamins (including VA, VB, VC, VP, etc.), organic acids (linoleic acid, oleic acid, palmitic acid, etc.), protein, sugar and minerals and other ingredients. Eating chili can increase appetite, strengthen physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headache. Can control heart disease and coronary arteriosclerosis, lower cholesterol. It can al...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/20A23L19/00A23L11/00
CPCA23L11/05A23L19/09A23L33/00A23V2002/00A23V2200/308A23V2200/30A23V2200/332
Inventor 田密霞王馨胡文忠姜爱丽刘程惠
Owner DALIAN NATIONALITIES UNIVERSITY
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