Mulberry leaf pea cake and processing method thereof

A technology of peas and mulberry leaves, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problem of single formula raw materials, etc., and achieve the effects of reasonable compatibility, rich nutrition, and nourishing the five internal organs.

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 funct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A mulberry leaf and pea cake is composed of the following raw materials in weight (jin):

[0021] 50 peas, 5 barley powder, 5 oats, 3 sweet almonds, 4 silver bars, 5 mulberry leaves, 2 aloe meat, 8 rice wine, 0.3 ginkgo leaves, 0.2 double kidney grass, 0.3 panax notoginseng, 0.3 radish seeds, spoon soup Rattan 0.2, Dendrobium 0.2, Xylitol 20, Linseed Oil 4, Food Additive 8;

[0022] The food additive is made of the following raw materials by weight (catties): wheat germ powder 20, raw milk 5, salmon meat 40, scallion powder 3, okra 6, Jerusalem artichoke 5, schisandra pollen 4, water chestnut leaf powder 6, papaya Seed powder 10, lemon juice 3, olive oil 8, rice vinegar 20, maple syrup 20, yeast 12;

[0023] 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 4°C for 2 hours, remove the salmon pieces and put them in...

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Abstract

The present invention discloses a mulberry leaf pea cake and a processing method thereof. The mulberry leaf pea cake consists of the following raw materials in parts by weight: 30-50 parts of peas, 3-5 parts of highland barley flour, 3-5 parts of oats, 2-3 parts of sweet apricot kernels, 2-4 parts of stachys siebolidii, 3-5 parts of mulberry leaves, 1-2 parts of aloe vera meat, 5-8 parts of rice wine, 0.2-0.3 part of ginkgo biloba leaves, 0.1-0.2 part of habenaria davidii, 0.2-0.3 part of panax pseudoginseng flowers, 0.2-0.3 part of radish seed, 0.1-0.2 part of gymnema sylvestre, 0.1-0.2 part of dendrobium nobile, 15-30 parts of xylitol, 2-4 parts of flaxseed oil, and 5-8 parts of food additives. The mulberry leaf pea cake has a unique formula and an excellent mouthfeel, is rich in nutrition, has relative significant health-care function, contains mulberry leaf ingredients, increases the functions of lowering sugar and lipid, has a reasonable compatibility, collaborates with the traditional Chinese medicine health-care components, can nourish five internal organs, restore organism balance, and is particularly suitable for all types of patients with diabetes and obesity.

Description

technical field [0001] The invention relates to a mulberry leaf pea 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 t...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/20A23L11/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/60
Inventor 陆厚平
Owner 合肥市香口福食品厂
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