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A Matcha Pumpkin Pie

A pumpkin cake and tea-flavored technology, which is applied to the functions of food ingredients, polysaccharide/gum-containing food ingredients, food science, etc., can solve the problems of not being able to meet the dietary needs of modern people, and achieve the effects of improving immunity and low sugar content

Active Publication Date: 2016-01-13
JIANGSU HUAHAI STEEL STRUCTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the taste of traditional pumpkin pie varies from place to place, they are basically similar and traditional, which cannot meet the dietary needs of modern people.

Method used

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  • A Matcha Pumpkin Pie
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  • A Matcha Pumpkin Pie

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A matcha-flavored pumpkin cake, consisting of the following components by weight,

[0018]

[0019] The specific method is as follows,

[0020] 1) Remove the flesh of the pumpkin, wash it, cut it into small pieces, put it in a steamer together with the banana, mash it into a puree, then add edible salt, flour, chili powder, kudzu root powder, matcha, Atractylodes polysaccharide and jujube tincture Stir together and stir well, then steam in a cage for 15 minutes, take it out after a little cooling, rub it with your hands and press it into a cake shape, and dry it in the sun;

[0021] 2) When eating, cut the pumpkin cake into slices, put it in the oil pan, fry, fry or stir-fry, or eat the fresh pumpkin cake just out of the steamer.

Embodiment 2

[0023] A matcha-flavored pumpkin cake, consisting of the following components by weight,

[0024]

[0025] The specific method is as follows,

[0026] 1) Remove the flesh of the pumpkin, wash it, cut it into small pieces, put it in a steamer together with the banana, mash it into a puree, then add edible salt, flour, chili powder, kudzu root powder, matcha, Atractylodes polysaccharide and jujube tincture Stir together and stir well, then steam in a cage for 15 minutes, take it out after a little cooling, rub it with your hands and press it into a cake shape, and dry it in the sun;

[0027] 2) When eating, cut the pumpkin cake into slices, put it in the oil pan, fry, fry or stir-fry, or eat the fresh pumpkin cake just out of the steamer.

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PUM

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Abstract

The invention discloses green tea pumpkin cake relating to the technical field of food. The green tea pumpkin cake consists of the following components in parts by weight: 90-110 parts of pumpkin, 0.5-1 part of table salt, 1-4 parts of flour, 1-4 parts of kudzuvine root powder, 0.5-5 parts of bananas, 2-4 parts of green tea, 0.5-3 parts of atractylodes macrocephalaon polysaccharide and 2-5 parts of jujube tincture. By selecting atractylodes macrocephalaon polysaccharide, jujube tincture, green tea and the like, the green tea pumpkin cake has a certain health-care function on a human body, is rich in multiple types of nutritional substances, and contributes to improving immunity. Moreover, the green tea pumpkin cake is low in sugar content, and nutritional and healthy to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a matcha-flavored pumpkin cake. Background technique [0002] Pumpkin contains a variety of vitamins, which are not only rich in nutrients, but also low in calories, and have anti-cancer effects. The pectin in it can remove heavy metals and some pesticides in the body, and eating pumpkin often can also help prevent and treat diabetes; pumpkin contains protein, sugar, fat, cellulose, calcium, phosphorus, iron, carotene, vitamin C, adenine, essence amino acid, citrulline, aspartic acid, trigonelline, mannitol, etc.; pumpkin is a high-quality source of vitamin A; through modern medical research, pumpkin can effectively prevent and treat high blood pressure, diabetes and some liver lesions. Known as one of the "anti-cancer foods"; the mannitol contained in pumpkin has a laxative effect, which can reduce the harm of toxins in the feces to the human body, and has its function in preventi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/10A23L33/105A23L33/00
CPCA23L19/09A23L29/30A23L33/10A23V2002/00A23V2200/324A23V2250/51
Inventor 孙中舒双平孙大荣
Owner JIANGSU HUAHAI STEEL STRUCTURE CO LTD
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