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Mung bean cake for children and processing method thereof

A processing method and technology of mung bean cake, 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, achieve physical and mental comfort, enhance the immune function of the body, and promote growth and development.

Inactive Publication Date: 2015-10-07
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

[0020] A mung bean cake for children is composed of the following raw materials (catties):

[0021] Mung bean powder 40, blueberry 8, fish roe 2, walnut powder 5, spirulina powder 4, hawthorn fruit powder 3, sea pine nut 4, chia seed 4, honey 6, apple flower 0.5, lily 0.6, polygonatum 0.4, seabuckthorn leaf 0.3, Poria cocos 0.3, lemongrass 0.3, seabuckthorn oil 18, food additive 6;

[0022] 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 8, lemon juice 2, olive oil 6, rice vinegar 25, maple syrup 20, yeast 15;

[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 white powder, lemon juice and rice vinegar evenly, marinate at 5°C for 1 hour, remove the salmon pieces and put t...

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PUM

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Abstract

The present invention discloses a mung bean cake for children and a processing method thereof. The mung bean cakes comprise the following raw materials in parts by weight: 20-40 parts of mung bean powder, 5-8 parts of blueberries, 1-2 parts of fish roes, 3-5 parts of walnut powder, 2-4 parts of spirulina platensis powder, 2-3 parts of haw fruit powder, 2-4 parts of pinus koraiensis seeds, 2-4 parts of salvia hispanica seeds, 4-6 parts of honey, 0.3-0.5 part of apple blossom, 0.4-0.6 part of lily, 0.2-0.4 part of polygonatum odoratum, 0.2-0.3 part of hippophae rhamnoides leaves, 0.2-0.3 part of poria cocos, 0.2-0.3 part of cymbopogon citratus, 10-18 parts of hippophae rhamnoides oil and 4-6 parts of food additives. The mung bean cakes for children are silky, sweet, fragrant, soft and tender in mouthfeel. The added blueberries, fish roes, walnut powder and other ingredients are rich in nutrition and at the same time can help digestion, increase appetite, nourish brain and develop intelligence, promote growth and development, and are beneficial to children's physical health. At the same time the added traditional Chinese medicines can enhance organism immune function, clear away heat and relieve restlessness, and promote refreshing of body and mind.

Description

technical field [0001] The invention relates to a mung bean cake for children 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
CPCA23V2002/00A23V2250/21A23V2200/324A23V2200/30
Inventor 陆厚平
Owner 合肥市香口福食品厂
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