Functional pastry based on sweet potatoes and preparation method thereof

A functional, sweet potato technology, applied in dough processing, baking, baked food, etc., can solve the problems of low absorption rate of nutrients, increase blood pressure, lower blood lipids, relieve dry eyes, and reduce the incidence of high blood pressure Effect

Inactive Publication Date: 2015-08-05
QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of low nutrient absorption rate in existing sweet potato cakes, and provide a functional cake based on sweet potato and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A functional cake based on sweet potato, comprising the following raw materials in parts by mass: 70 parts of sweet potato, 40 parts of sweet potato leaves, 1 part of sweet potato protein, 35 parts of glutinous rice flour, 5 parts of mulberry, 3 parts of cassia seed, 5 parts of dandelion, 4 parts of kombu 4 parts of tangerine peel, 3 parts of tremella, 4 parts of yam, 3 parts of bergamot, 3 parts of lotus seeds, 3 parts of perilla, 1 part of sesame oil, and 1 part of olive oil.

[0023] Wash the sweet potatoes with 14 parts by mass, put them into a steamer, and steam them at 150° C. for 10 minutes to obtain steamed sweet potatoes. Peel the steamed sweet potatoes, and then mash the sweet potatoes into puree to obtain Sweet potato puree: After cleaning the raw sweet potato leaves, mulberries, cassia seeds, dandelion, kelp, tangerine peel, white fungus, yam, bergamot, lotus seeds, and perilla, soak them in water 10 times the weight of the raw materials for 1 hour, and then ...

Embodiment 2

[0025]A functional cake based on sweet potato, comprising the following raw materials in parts by mass: 85 parts of sweet potato, 60 parts of sweet potato leaves, 4 parts of sweet potato protein, 50 parts of glutinous rice flour, 10 parts of mulberry, 9 parts of cassia seed, 11 parts of dandelion, and 12 parts of kelp 10 parts of tangerine peel, 9 parts of white fungus, 9 parts of yam, 9 parts of bergamot, 8 parts of lotus seeds, 8 parts of perilla, 5 parts of sesame oil, and 5 parts of olive oil.

[0026] Wash the sweet potatoes with 17 parts by mass, put them into a steamer, and steam them at 150° C. for 10 minutes to obtain steamed sweet potatoes. Peel the steamed sweet potatoes, then mash the sweet potatoes into mash to obtain sweet potatoes Mud; clean the raw materials such as sweet potato leaves, mulberries, cassia seeds, dandelion, kelp, tangerine peel, white fungus, yam, bergamot, lotus seeds, and perilla, and soak them in water 15 times the weight of the raw materials ...

Embodiment 3

[0028] A functional cake based on sweet potato, comprising the following raw materials in parts by mass: 75 parts of sweet potato, 45 parts of sweet potato leaves, 2 parts of sweet potato protein, 40 parts of glutinous rice flour, 6 parts of mulberry, 5 parts of cassia seed, 6 parts of dandelion, 7 parts of kombu 6 parts of tangerine peel, 4 parts of tremella, 6 parts of yam, 5 parts of bergamot, 5 parts of lotus seeds, 4 parts of perilla, 2 parts of sesame oil, and 2 parts of olive oil.

[0029] Wash the sweet potatoes with 15 parts by mass, put them into a steamer, and steam them at 150° C. for 10 minutes to obtain steamed sweet potatoes. Peel the steamed sweet potatoes, and then mash the sweet potatoes into puree to obtain Sweet potato puree: After cleaning the raw sweet potato leaves, mulberries, cassia seeds, dandelion, kelp, tangerine peel, white fungus, yam, bergamot, lotus seeds, and perilla, soak them in water 10 times the weight of the raw materials for 2 hours, and t...

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PUM

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Abstract

The invention discloses a functional pastry based on sweet potatoes and a preparation method thereof, which relate to the field of pastries, and substantially solve the problem that existing sweet potato pastries are low in nutrient absorption rate. The functional pastry based on the sweet potatoes comprises the following raw materials with parts by mass: sweet potatoes 70-85 parts, sweet potato leaves 40-60 parts, sweet potato protein 1-4 parts, glutinous rice flour 35-50 parts, mulberry 5-10 parts, semen cassiae 3-9 parts, dandelion 5-11 parts, laminaria 4-12 parts, pericarpium citri reticulatae 4-10 parts, tremella fuciformis 3-9 parts, Chinese yams 4-9 parts, finger citrons 3-9 parts, lotus seeds 3-8 parts, perilla frutescens 3-8 parts, sesame oil 1-5 parts and olive oil 1-5 parts. The functional pastry based on the sweet potatoes is rich in compositions, sweet in tastes, is suitable for people of all ages, and has health efficacy for long-term use.

Description

technical field [0001] The invention relates to the field of cakes, in particular to a sweet potato-based functional cake and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium and more than 10 kinds of trace elements and linoleic acid, etc., and have high nutritional value. Scientists call it the health food with the most balanced nutrition. These substances can maintain the elasticity of blood vessels. Sweet potatoes contain a lot of cellulose and pectin that are not easy to be destroyed by digestive enzymes, which can stimulate the secretion of digestive juice and gastrointestinal motility, thereby playing a laxative effect. It is very effective in preventing and treating habitual constipation in the elderly. In addition, β-carotene, which is rich in sweet potato, is an effective antioxidant, which helps to remove free radicals in the body a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/08A21D2/36
Inventor 袁国防
Owner QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
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