An osmanthus flower flavored mung bean cake and a processing method thereof

A technology of cinnamon mung bean and processing method, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problem of single ingredients in the formula, and achieve the effect of strong cinnamon, rich nutrition, and delicate taste

Inactive Publication Date: 2015-09-23
合肥市香口福食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's current requirements are rich in food nutrition, outstanding health care functions, and convenient eating. However, traditional cakes cannot meet people's requirements because of the single ingredients in the formula.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A kind of cinnamon mung bean cake is composed of the following raw materials in weight (jin):

[0020] Mung beans 40, raisins 8, osmanthus 4, egg white powder 2, orchid seeds 3, gluten powder 5, soft white sugar 22, ghee 5, camellia oil 15, cinnamon 0.2, elm money 0.5, thistle 0.2, sealwort leaves 0.3, pomegranate 0.3 seeds, 8 food additives, appropriate amount of champagne;

[0021] The food additive is made from the following raw materials by weight (catties): wheat germ powder 20, raw milk 5, salmon meat 40, scallion powder 4, okra 8, Jerusalem artichoke 6, schisandra pollen 4, water chestnut leaf powder 8, papaya Seed powder 10, lemon juice 2, olive oil 8, rice vinegar 25, maple syrup 20, yeast 15;

[0022] The preparation method of the food additive is as follows: a. Remove impurities, wash and cut the salmon meat into pieces, knead and mix with scallion powder, lemon juice and rice vinegar evenly, marinate at 5°C for 2 hours, remove the salmon pieces and put them ...

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PUM

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Abstract

The present invention discloses an osmanthus flower flavored mung bean cake and a processing method thereof. The osmanthus flower flavored mung bean cakes comprise the following raw materials in parts by weight: 30-40 parts of mung beans, 6-8 parts of raisins, 3-4 parts of osmanthus flowers, 1-2 parts of egg white powder, 2-3 parts of ocimum basilcum, 4-6 parts of wheat gluten flour, 16-22 parts of soft white sugar, 3-5 parts of butter, 8-15 parts of camellia oil, 0.1-0.2 parts of cayratia japonica, 0.3-0.5 parts of ulmus pumila, 0.1-0.2 parts of cirsium japonicum, 0.2-0.3 parts of polygonatum sibiricum leaves, 0.2-0.3 parts of punica granatum seeds, 6-8 parts of food additives and an appropriate amount of champagne. The osmanthus flower flavored mung bean cakes have rich nutrition, mellow osmanthus flower flavor, appropriate sweet taste, and delicate mouthfeel, have functions of invigorating stomach and tonifying kidney, relaxing bowels, clearing away heat and eliminating toxins, producing saliva and quenching thirst, and can remove summer-heat, refresh spirits, and relieve restlessness.

Description

technical field [0001] The invention relates to a cinnamon mung bean cake and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Pastry is made of flour or rice flour, sugar, oil, eggs, dairy products, etc. as the main raw materials, and is made with various auxiliary ingredients after steaming and baking. It tastes sweet and is suitable for all ages. At present, there are many kinds of cakes in the market, among which mung bean cake is one of the famous Beijing-style Four Seasons cakes. It has the characteristics of regular and neat shape, light yellow color, fine and compact structure, fragrant and soft non-sticky taste. Along with the raising of people's living standard, the food nutrition is rich, the health care function is prominent, the convenience of eating is people's present requirement, and traditional pastry can't satisfy people's requirement because of the single raw material of formula. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 陆厚平
Owner 合肥市香口福食品厂
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