Sweet potato-based functional cake and preparation method thereof

A functional, sweet potato technology, applied in food preparation, dough processing, baking, etc., can solve the problems that sweet potatoes cannot prevent cancer, lower blood fat, and indigestion, prevent cardiovascular fat deposition, and promote gastrointestinal motility , the effect of maintaining the elasticity of arterial blood vessels

Active Publication Date: 2015-04-29
SISHUI LIFENG FOOD PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sweet potatoes have obvious advantages in the prevention and auxiliary treatment of constipation, sweet potatoes contain too much starch. Eating a large amount will cause indigestion, excessive secretion of gastric acid, and symptoms such as bloating and heartburn. However, the content of sweet potato protein is only About 2%, a small amount of edible sweet potato can not achieve the ideal effect of preventing cancer and lowering blood fat.

Method used

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  • Sweet potato-based functional cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A functional cake based on sweet potato, the composition of raw materials and the parts by weight include: 100 parts of sweet potato, 10 parts of glutinous rice flour, 10 parts of sweet potato leaves, 10 parts of angelica, 12 parts of hawthorn, 5 parts of prune, 10 parts of aloe vera, salmon 3 parts of fish brains, 12 parts of purslane, 5 parts of Echinacea esculenta, 0.2 part of salt, 5 parts of honey, 2 parts of olive oil, 20% by weight of the sweet potato is used to prepare mixed mud, 80% by weight The number is used to extract sweet potato protein liquid and prepare dietary fiber powder.

[0028] The preparation method of described functional pastry based on sweet potato, comprises the following steps:

[0029] ① Raw material preparation: each raw material is prepared according to parts by weight, wherein sweet potato leaves are fresh and tender leaf tips, and sweet potatoes are fresh sweet potatoes harvested within one week;

[0030] ②Preparation of mixed puree: t...

Embodiment 2

[0039] A functional cake based on sweet potato, the composition of raw materials and the parts by weight include: 120 parts of sweet potato, 15 parts of glutinous rice flour, 15 parts of sweet potato leaves, 15 parts of angelica, 18 parts of hawthorn, 10 parts of prune, 15 parts of aloe, salmon 5 parts of fish brain, 15 parts of purslane, 8 parts of Echinacea esculenta, 0.5 part of table salt, 10 parts of honey, 6 parts of olive oil, 20% by weight of the sweet potato is used to prepare mixed mud, 80% by weight The number is used to extract sweet potato protein liquid and prepare dietary fiber powder.

[0040] The preparation method of the functional cake based on sweet potato of embodiment 2 is similar to embodiment 1, difference is:

[0041] In step ②, mix cooked sweet potatoes, cooked sweet potato leaves and cooked salmon brains, and then crush them through a 200-mesh sieve to obtain a mixed puree. Wash and remove the core of the prunes, sterilize them with ultraviolet light...

Embodiment 3

[0043] A functional cake based on sweet potato, the composition of raw materials and the parts by weight include: 110 parts of sweet potato, 12 parts of glutinous rice flour, 12 parts of sweet potato leaves, 13 parts of angelica, 15 parts of hawthorn, 7 parts of prune, 12 parts of aloe, salmon 4 parts of fish brain, 13 parts of purslane, 6 parts of Echinacea esculenta, 0.3 part of salt, 7 parts of honey, 4 parts of olive oil, 20% by weight of the sweet potato is used to prepare mixed mud, 80% by weight The number is used to extract sweet potato protein liquid and prepare dietary fiber powder.

[0044] The preparation method of the functional cake based on sweet potato of embodiment 3 is similar to embodiment 1, difference is:

[0045] In step ②, mix cooked sweet potatoes, cooked sweet potato leaves and cooked salmon brains, and then crush them through a 150-mesh sieve to obtain a mixed puree. Wash and denucleate the prunes and sterilize them with ultraviolet light for 10 minut...

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Abstract

The invention discloses a sweet potato-based functional cake and a preparation method thereof. Most of sweet potatoes are utilized for extracting a sweet potato protein fluid and preparing a dietary fiber in the preparation process, so that the content of sweet potato protein and the dietary fiber in the obtained cake is increased; the cake prepared by the method has the efficacies of preventing and treating constipation, is rich in sweet potato protein and dietary fiber, can play a role in preventing bowel cancer and hyperlipidemia without being greatly taken, and does not cause discomfort symptoms such as abdominal distension and heartburn; meanwhile, liver function damage can be effectively prevented; the abdominal pain symptoms caused by constipation are relieved; and the sweet potato-based functional cake is abundant and balanced in nutrient, easy to digest and absorb, free of a toxic or side effect, and suitable for being taken for a long period of time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sweet potato-based functional pastry and a preparation method thereof. Background technique [0002] Constipation is a condition in which the stool is blocked, the defecation time is prolonged or the defecation is difficult and difficult. It may be accompanied by abdominal distension, abdominal pain, blood in the stool, prolapse of the anus, anal fissure, or induced hemorrhoids. With the accelerated pace of life, changes in diet structure, the aging of the social population, and the influence of mental, psychological and social factors, constipation has become one of the common diseases that seriously affect the quality of life of modern people, and the prevalence rate is increasing year by year. Long-term constipation will cause considerable harm to the body. It will aggravate the proliferation of harmful bacteria and the increase of toxic metabolites in the intestinal tract, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A23L1/214A23L1/29A23L19/10A23L33/00
CPCA21D2/36A21D13/80
Inventor 孔宪奎邵亚康张亮
Owner SISHUI LIFENG FOOD PROD
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