Making method of pineapple, sticky rice and purple sweet potato cakes

The technology of purple sweet potato cake and pineapple is applied in the field of food processing, which can solve the problems of single taste, unfavorable consumption by diabetic patients, etc., and achieve the effects of simple production method, control of sugar intake, and delicious food.

Inactive Publication Date: 2016-05-11
XUZHOU BEIER ELECTRIC CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purple potato cakes currently available in the market have a single taste and generally add a lot of sugar, which is not conducive to the consumption of diabetics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A kind of preparation method of pineapple glutinous rice purple sweet potato cake comprises the following steps:

[0011] (1) Select 400g of high-quality purple sweet potato, 400g of glutinous rice flour, 200g of peeled pineapple, and warm water;

[0012] (2) Peel the purple sweet potato after steaming it at high temperature, and grind the purple sweet potato meat into a puree;

[0013] (3) Steam the pineapple at high temperature and grind it into a puree, and put it aside for use as pastry filling;

[0014] (4) Add glutinous rice flour to the purple sweet potato mash, add an appropriate amount of warm water during the kneading process to make it even, and put it aside to make pastry skin;

[0015] (5) Make pineapple glutinous rice and purple sweet potato cake with purple sweet potato glutinous rice dough and pineapple puree according to the weight ratio of 4:2, and the weight of each cake is 30g;

[0016] (6) Put the pastry in the steamer for 15 minutes, take it out ...

Embodiment 2

[0018] A kind of preparation method of pineapple glutinous rice purple sweet potato cake comprises the following steps:

[0019] (1) Select 500g of high-quality purple sweet potato, 300g of glutinous rice flour, 200g of peeled pineapple, and warm water;

[0020] (2) Peel the purple sweet potato after steaming it at high temperature, and grind the purple sweet potato meat into a puree;

[0021] (3) Steam the pineapple at high temperature and grind it into a puree, and put it aside for use as pastry filling;

[0022] (4) Add glutinous rice flour to the purple sweet potato mash, add an appropriate amount of warm water during the kneading process to make it even, and put it aside to make pastry skin;

[0023] (5) Make pineapple glutinous rice and purple sweet potato cake with purple sweet potato glutinous rice dough and pineapple puree according to the weight ratio of 4:2, and the weight of each cake is 50g;

[0024] (6) Put the pastry in the steamer for 20 minutes, take it out ...

Embodiment 3

[0026] A kind of preparation method of pineapple glutinous rice purple sweet potato cake comprises the following steps:

[0027] (1) Select 450g of high-quality purple sweet potato, 300g of glutinous rice flour, 250g of peeled pineapple, and warm water;

[0028] (2) Peel the purple sweet potato after steaming it at high temperature, and grind the purple sweet potato meat into a puree;

[0029] (3) Steam the pineapple at high temperature and grind it into a puree, and put it aside for use as pastry filling;

[0030] (4) Add glutinous rice flour to the purple sweet potato mash, add an appropriate amount of warm water during the kneading process to make it even, and put it aside to make pastry skin;

[0031] (5) Make pineapple glutinous rice and purple sweet potato cake with purple sweet potato glutinous rice dough and pineapple puree according to the weight ratio of 4:2, and the weight of each cake is 40g;

[0032] (6) Put the pastry in the steamer for 17 minutes, take it out ...

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PUM

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Abstract

The invention discloses a making method of pineapple, sticky rice and purple sweet potato cakes and belongs to the field of foods. The making method includes the steps that 1, 400-500 g of high-quality purple sweet potatoes, 300-400 g of sticky rice powder, 200-300 g of peeled pineapples and warm boiled water are taken; 2, the purple sweet potatoes are peeled after being cooked through high-temperature steaming, and purple sweet potato pulp is rolled into mashed purple sweet potato; 3, the pineapples are cooked through high-temperature steaming and rolled into mashed pineapples to be placed for standby application of cake crusts; 5, purple sweet potato and sticky rice dough is made into the pineapple, sticky rice and purple sweet potato cakes in accordance with the weight ratio of 4:2, wherein the weight of each cake is 30-50 g; 6, the cakes are put into a steamer for 15-20 minutes and then are taken out to be cooled, namely the pineapple, sticky rice and purple sweet potato cakes are obtained. The making method has the advantages that the method is simple, the cakes are delicious to eat and high in nutrition, sugar intake is controlled, and the cakes are suitable for diabetic patients to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of pineapple glutinous rice and purple sweet potato cake. Background technique [0002] Purple sweet potato has the nutritional components of ordinary sweet potatoes, rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and also rich in selenium and anthocyanins. An essential element, anthocyanin is a natural and powerful free radical scavenger discovered by the scientific community. Purple sweet potato is rich in cellulose, which can promote gastrointestinal motility. Pineapple is sweet and warm in nature, and has the functions of relieving heat and thirst, eliminating food and relieving diarrhea. However, the purple potato cakes currently available in the market have a single taste and generally add a lot of sugar, which is not conducive to the consumption of diabetics. Contents of the invention [0003] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/122A23L19/00A23L33/00
CPCA23V2002/00
Inventor 周淑淑
Owner XUZHOU BEIER ELECTRIC CO LTD
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