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Preparation method of hericium erinaceus tribute cake

A preparation process and technology of Hericium erinaceus, applied in the field of food, can solve the problems of few or few new development technologies, and achieve the effects of excellent taste, comprehensive nutrition and improving immunity.

Inactive Publication Date: 2015-11-11
ANHUI PROVINCE HUAINING DINGXUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many products of Hericium erinaceus, and there are few new development technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation technology of Hericium erinaceus tribute cake, comprises following preparation steps:

[0019] (1) Wash and soak fresh black beans, Hericium erinaceus, and hawthorn for 10 minutes, then add the soaked black beans, Hericium erinaceus, and hawthorn into the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze When the temperature of the material is below -30°C, keep it dry for 10 hours, then turn on the vacuum, and heat it to 100°C, continue to dry for 3 hours, and finally grind the solid matter obtained by freeze-drying to obtain black soybean freeze-dried powder, Hericium erinaceus freeze-dried powder, hawthorn freeze-dried powder;

[0020] (2) Ingredients; ingredients according to the following proportions by weight: 60 parts of glutinous rice flour, 10 parts of flour, 5 parts of black bean freeze-dried powder, 8 parts of Hericium erinaceus freeze-dried powder, 5 parts of hawthorn freeze-dried powder, 7 parts of L-ar...

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PUM

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Abstract

The invention discloses a preparation method of a hericium erinaceus tribute cake. The preparation method comprises the following steps: (1) washing fresh black bean, hericium erinaceus, and haw, soaking for 10 to 15 minutes, freeze-drying the raw materials by a freeze-drying machine, opening a refrigerator to carry out refrigeration, cooling the raw materials to a temperature of -30 DEG C or less, maintaining the temperature for 8 to 10 hours, drying, vacuumizing, heating to a temperature of 90 to 100 DEG C, drying for 2 to 3 hours, and grinding the solids obtained through freeze-drying to obtain black bean freeze-dried powder, hericium erinaceus freeze-dried powder, and haw freeze-dried powder; (2) mixing the following raw materials in parts by weight: 50 to 70 parts of glutinous rice powder, 6 to 10 parts of flour, 3 to 8 parts of black bean freeze-dried powder, 6 to 9 parts of hericium erinaceus freeze-dried powder, 3 to 5 parts of haw freeze-dried powder, 5 to 7 parts of L-arabinose, 3 to 5 parts of milk powder, 5 to 8 parts of silkworm chrysalis oil, 5 to 8 parts of sesame oil, and 2 to 5 parts of walnut kernel; (3) mixing the raw materials, steaming, and slicing. The tribute cake produced by the provided preparation technology has prominent functions of fortifying the stomach, promoting digestion, and reducing blood sugar and blood fat, and is capable of strengthening the human immunity if people eat the tribute cake regularly for a long term.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation process of Hericium erinaceus tribute cake. Background technique [0002] Gong cake is a famous traditional specialty in Huaining, Anhui Province, and a famous and high-quality product in Anhui Province that has won many honors. At present, the main raw material for the production of tribute cakes is high-quality glutinous rice, and its sweeteners mainly use sucrose, white granulated sugar, xylitol, etc., which are unhealthy foods with high sugar, high calories, and low nutrition. Eating them can easily cause obesity, high blood sugar, and insulin secretion. Disorders and other diseases, diabetics are not easy to eat. [0003] Hericium erinaceus is flat in nature, dry in taste, beneficial to the five internal organs, and helps digestion. It has significant curative effect on digestive tract diseases such as gastric ulcer and gastric antrum inflammation. , Regular con...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30
CPCA23V2002/00A23V2200/32A23V2200/328A23V2200/3262
Inventor 吴祚生
Owner ANHUI PROVINCE HUAINING DINGXUE FOOD
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