Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof

The technology of red bean cake and chestnut is applied in the directions of baking, dough processing, baked food, etc. It can solve the problem of not meeting people's consumption needs, and achieve the effects of good taste, improved health care function and unique flavor.

Inactive Publication Date: 2015-07-01
宿州学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional biscuits can no longer meet people's consumption needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An apple-pineapple flavored chestnut red bean cake is made from the following raw materials in parts by weight: 40 parts by weight of cooked chestnut puree, 15 parts by weight of cooked red bean paste, 14 apples, 14 pineapple, 15 wheat flour, 8 barley flour, 8 peanut powder, 8 red date powder, and walnuts Powder 5, pumpkin head 5, okra 5, Malan head 5, egg 6, olive oil 8, fresh cream 4, sugar 6, baking soda 2, ammonium bicarbonate 1. A kind of preparation method of apple pineapple flavor chestnut red bean cake of the present embodiment comprises the following steps:

[0019] (1) Select chestnuts and put them in a steamer, steam them at 100-120°C for 50 minutes until the chestnuts are fully cooked, then let them cool naturally when they are out of the pan, peel the chestnuts after cooling, and process the mature chestnut puree for later use;

[0020] (2) Select chestnuts and put them in the pot, cook at 110-120°C for 3.5 hours until the chestnuts are fully cooked, take t...

Embodiment 2

[0026] An apple-pineapple-flavored chestnut red bean cake is made from the following raw materials in parts by weight: 30 cooked chestnut puree, 10 cooked red bean puree, 10 apples, 10 pineapple, 10 wheat flour, 5 barley flour, 5 peanut flour, 5 red date powder, and walnuts Powder 3, pumpkin head 3, okra 3, Malan head 3, egg 4, olive oil 6, fresh cream 3, sugar 4, baking soda 1, ammonium bicarbonate 0.5. The preparation method of a kind of apple pineapple flavor chestnut red bean cake of the present embodiment is the same as embodiment 1.

Embodiment 3

[0028] An apple-pineapple-flavored chestnut-red bean cake is made from the following raw materials in parts by weight: cooked chestnut puree 33, cooked red bean puree 12, apple 14, pineapple 11, wheat flour 12, barley flour 7, peanut powder 6, red date powder 5, walnut Powder 5, pumpkin head 4, okra 5, Malan head 5, egg 5, olive oil 8, fresh cream 3, sugar 5, baking soda 1, ammonium bicarbonate 0.8. The preparation method of a kind of apple pineapple flavor chestnut red bean cake of the present embodiment is the same as embodiment 1.

[0029] A kind of apple-pineapple-flavored chestnut-red bean cake prepared in the above-mentioned three present examples all meets the food standard after testing, and its mouthfeel is applicable to two groups of children and young people, middle-aged and old people respectively, and is suitable for people of all ages. health benefits. It is especially suitable for long-term consumption by diabetics, which is beneficial to the recovery and healt...

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PUM

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Abstract

The invention discloses an apple and pineapple flavor castanea mollissima red bean cake, which is prepared by the following raw materials in parts by weight: 33 parts of cooked castanea mollissima paste, 12 parts of cooked red bean paste, 14 parts of apple, 11 parts of pineapple, 12 parts of wheatmeal, 7 parts of adlay seed powder, 6 parts of peanut powder, 5 parts of jujube powder, 5 parts of walnut powder, 4 parts of pumpkin head, 5 parts of okra, 5 parts of kalimeris, 5 parts of egg, 8 parts of olive oil, 3 parts of fresh butter, 5 parts of white sugar, 1 parts of baking soda and 0.8 part of ammonium bicarbonate. The invention also discloses a preparation method of a sweet potato pear fruity cake. Compared with the prior art, the sweet potato pear fruity cake has the following advantages that cooked sweet potato paste, coked Chinese yam paste, pears and dragon fruits are mixed, so that the dietary fiber and other nutrients are increased. The okra, the pumpkin head and the kalimeris are added, so that the healthcare function of the castanea mollissima cake is improved, the taste is good, the flavor is unique, and the cake is suitable for eating of any people, and particularly suitable foe eating of diabetes patients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an apple-pineapple-flavored chestnut-red bean cake prepared by adding red bean stuffing with chestnuts, apples and pineapples as raw materials and a preparation method thereof. Background technique [0002] In China, biscuit has a very long history. It is a flaky snack baked with flour as the main raw material. Due to the rapid development of biscuit production equipment and production technology, it has spread to all parts of the world. The simplest product form of biscuit is simple There are many types of biscuits, mainly crisp biscuits, fermented biscuits, crackers, cookies, sandwich biscuits, wafer biscuits and so on. Traditional biscuits can no longer meet people's consumption needs. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies in the prior art, and provides a kind of apple pineapple flavor chestnut red bea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/364
Inventor 孙善辉韩娟
Owner 宿州学院
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