Cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake and preparation method thereof

Abstract

The invention discloses a cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake and a preparation method thereof. The cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake is made from the following raw materials in parts by weight: 2-3 parts of dried carrot powder, 8-10 parts of bamboo juice, 5-6 parts of hyacinth beans, 1-2 parts of radix bupleuri, 1-2 parts of folium ginseng, 1-2 parts of fructus amomi, 70-80 parts of asparagus lettuce, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharides, 3-4 parts of honey pomelo peel dietary fiber, 7-8 parts of soy protein, a proper amount of ascorbic acid, a proper amount of phytic acid, a proper amount of citric acid, a proper amount of calcium chloride, a proper amount of beta-cyclodextrin, a proper amount of maltodextrin, a proper amount of absolute ethanol, a proper amount of yellow wine, a proper amount of blend oil and a proper amount of water. According to the cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake, the hyacinth beans are chopped into shreds and the dried carrot powder is mixed with the chopped hyacinth bean shreds; the mixture is put in a pot for steaming, then the steamed mixture is put into the bamboo juice for soaking, the soaked mixture is grinded into slurry; the slurry is spray-dried to obtain powder; the bamboo juice is fragrant and good in cough-preventing and diuresis-promoting effects, and increases the aroma of the cake; and as the hyacinth beans and the carrot powder are mixed, the nutritional value is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bamboo juice antitussive and diuretic lettuce cake and a preparation method thereof. Background technique [0002] For the production of cakes, although there are many varieties and various patterns, they hardly contain nutrients such as cellulose, ash, carotene, ascorbic acid, and cannot adapt to the requirements of different human bodies for nutrients. In order to make up for this deficiency, according to the principles of nutrition and the characteristics of green vegetables, lettuce was selected as an auxiliary material for making cakes, and a cake containing lettuce was researched and trial-produced. [0003] The content of carbohydrates in lettuce is low, while the content of inorganic salts and vitamins is relatively rich, especially niacin. Niacin is an activator of insulin. Diabetics often eat lettuce, which can improve the metabolism of sugar. Lettuce also c...

AI Technical Summary

Problems solved by technology

[0006] Due to the inherent defects of lettuce leaves and lettuce skins, directly used in the production of cakes will affect the sensory quality of cakes