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Blood pressure reducing chestnut pastry and preparation method thereof

A chestnut crisp and blood pressure-lowering technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of unsatisfactory consumers, simple taste, single raw material, etc., and achieve rich and elegant flavor, unique flavor and rich nutrition. Effect

Inactive Publication Date: 2015-11-25
刘训树
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chestnut has the effects of nourishing the spleen and stomach, nourishing the kidney and strengthening tendons, promoting blood circulation and stopping bleeding. It is a nutritious delicacy. However, most of the existing chestnuts on the market are simply processed into sugar-fried chestnuts. The raw materials are single and the taste is simple, which can no longer satisfy consumers. demand, for this the present invention provides a kind of health-care chestnut crisp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A chestnut crisp for lowering blood pressure is made from the following raw materials (catties):

[0020] Chestnut 50, oat flour 40, buckwheat flour 20, corn flour 30, bitter gourd powder 10, kudingcha 7, asparagus 5, tomato 10, sugar 8, egg white 1, softened ghee 2, persimmon leaf 1, dragon fruit flower 3. Huangling 2, Vitex 1, Burdock root 3, appropriate amount of soaking liquid;

[0021] The soaking solution is made of raw materials in the following weight ratio: lemon peel: chrysanthemum: bamboo leaves: tea powder: white vinegar = 1:1:1:2:2, and an appropriate amount of water;

[0022] The preparation method of the soaking solution: clean fresh lemon peel, chrysanthemum, and bamboo leaves, dry them at low temperature until they contain 10% water, then mix them with tea powder and white vinegar after ultrafine grinding, and pour 4 times of clear water , boiled on low heat for 1 hour, cooled and centrifuged to remove slag to obtain soaking liquid.

[0023] A method ...

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PUM

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Abstract

The invention discloses a blood pressure reducing chestnut pastry which is prepared from, by weight parts, 50-60 parts of chestnut, 40-50 parts of oat powder, 20-30 parts of buckwheat flour, 30-40 parts of corn flour, 10-12 parts of bitter gourd powder, 7-8 parts of broadleaf holly leaf, 5-6 parts of gracilaria lemaneiformis, 10-20 parts of tomato, 8-10 parts of white sugar, 1-2 parts of egg white, 2-3 parts of softening ghee, 1-2 parts of persimmon leaf, 3-4 parts of pitaya flower, 2-3 parts of radix scutellariae, 1-2 parts of fructus viticis, 3-4 parts of burdock root and an appropriate amount of soaking solution. The specially processed soaking solution is utilized to soak chestnut kernels, so that the chestnut kernels are unique in flavor and aromatic and elegant in smell, the outer surfaces of the chestnut kernels are wrapped with a layer of sweet pastry casing; oat, buckwheat and corn and the like serve as main ingredients, so that the blood pressure reducing chestnut pastry is rich in nutrition, sweet, crisp and delicious, and the blood pressure reducing chestnut pastry further has effects of reducing blood sugar, benefitting the liver and the stomach, resisting aging, performing detoxification and losing weight.

Description

technical field [0001] The invention relates to a health-care chestnut cake, in particular to a blood pressure-lowering chestnut cake and a preparation method thereof. Background technique [0002] Chestnut has the effects of nourishing the spleen and stomach, nourishing the kidney and strengthening tendons, promoting blood circulation and stopping bleeding. It is a nutritious delicacy. However, most of the existing chestnuts on the market are simply processed into sugar-fried chestnuts. The raw materials are single and the taste is simple, which can no longer satisfy consumers. The demand of this invention provides a kind of health-care chestnut crisp for this reason. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a blood pressure-lowering chestnut cake and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A blood pressure-lowering ches...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 刘训树
Owner 刘训树
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