Green bean cake and making method thereof

A technology of mung bean cake and mung bean powder, which is applied in food preparation, application, food science and other directions, can solve the problem that patients should not eat more, prevent gastritis and duodenal ulcer, reduce cholecystitis and gallstones, and improve digestion and absorption rate. high effect

Inactive Publication Date: 2016-03-02
崔子扬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional mung bean cake uses more white sugar, olive oil, etc. It is a high-sugar and high-fat food. Patients with high blood fat, coronary heart disease, arteriosclerosis, and diabetes should not eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Recipe: 400 parts of mung bean powder, 120 parts of chestnut powder, 120 parts of glutinous rice flour, 60 parts of olive oil, 50 parts of lotus seed powder, 150 parts of purple sweet potato powder, 30 parts of sour plum juice, 50 parts of hawthorn powder, 50 parts of sugar substitute, sesame 20 parts, 20 parts of walnuts, and appropriate amount of water.

[0023] A kind of preparation method of mung bean cake, comprises the following steps:

[0024] 1) Flour grinding: Grind mung beans, chestnuts, glutinous rice, lotus seeds, purple sweet potatoes, and hawthorn to 100 mesh;

[0025] 2) Live powder: Stir the powder ground in step 1) with olive oil, sugar substitute, and water evenly;

[0026] 3) Blank making;

[0027] 4) Steamed cake: Put the finished cake base into a steamer and steam for 15 minutes, and take it out when the edges of the cake become loose and not sticky.

Embodiment 2

[0029] Preferably, 300 parts of mung bean powder, 200 parts of chestnut powder, 120 parts of glutinous rice flour, 80 parts of olive oil, 80 parts of lotus seed powder, 180 parts of purple sweet potato powder, 50 parts of sour plum juice, 80 parts of hawthorn powder, 20 parts of sugar substitute and Appropriate amount of water.

[0030] The preparation method of mung bean cake comprises the following steps:

[0031] 1) Grinding: Grinding mung beans, chestnuts, glutinous rice, lotus seeds, purple sweet potatoes, and hawthorn to 800 mesh;

[0032] 2) Live powder: Stir the powder ground in step 1) with olive oil, sugar substitute, and water evenly;

[0033] 3) Blank making;

[0034] 4) Steamed Cake: Put the finished cake base into a steamer and steam for 0.5 minutes, and take it out when the edges of the cake become loose and not sticky.

Embodiment 3

[0036] 350 parts of mung bean powder, 150 parts of chestnut powder, 200 parts of glutinous rice flour, 90 parts of olive oil, 100 parts of lotus seed powder, 200 parts of purple sweet potato powder, 50 parts of sour plum juice, 80 parts of hawthorn powder, 20 parts of sugar substitute and some water.

[0037] The preparation method of mung bean cake is the same as embodiment one.

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PUM

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Abstract

The invention relates to a green bean cake and a making method thereof. The technical problem that an existing green bean cake is high in sugar and fat content is solved. The green bean cake is prepared from, by weight, 300-400 parts of green bean flour, 100-200 parts of chestnut flour, 100-200 parts of glutinous rice flour, 60-90 parts of olive oil, 50-100 parts of lotus seed flour, 100-200 parts of purple sweet potato flour, 30-50 parts of dark plum juice, 50-80 parts of hawthorn flour, 20-50 parts of sugar substitutes and a proper amount of water. The dark plum juice and hawthorn fruits are added in the green bean cake so that the green bean cake can have the function of reducing pressure and fat and can have certain sweetness, and the using amount of sugar is reduced; the raw materials have the fat reducing function.

Description

technical field [0001] The invention belongs to the mung bean cake in the food field. Background technique [0002] Summer is the season to eat mung bean cakes. Mung beans are sweet and cold in nature, non-toxic, and have the effects of clearing away heat and detoxification, quenching heat and thirst, diuresis and swelling, improving eyesight and removing cloudiness, and beautifying skin. [0003] Traditional mung bean cake uses more sugar, olive oil, etc., which is a high-sugar and high-fat food. Patients with high blood fat, coronary heart disease, arteriosclerosis, and diabetes should not eat more. Contents of the invention [0004] In order to solve the technical problem of high sugar and high fat in mung bean cake at present, the present invention provides a mung bean cake with low sugar and low fat. [0005] Technical solution of the present invention is: [0006] A mung bean cake, characterized in that it comprises the following components calculated in parts by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/36A23L1/10A23L1/30A23L1/216
Inventor 崔子扬
Owner 崔子扬
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