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Pumpkin flower health care rice cakes

A technology of health-care rice cakes and pumpkin flowers, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single taste, lack of nutritional elements, and singleness, and achieve rich nutrition and more dietary fiber , sweet taste effect

Inactive Publication Date: 2016-10-12
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional rice cakes, due to the single source of raw materials, mostly have a single taste and lack of nutritional elements, which cannot meet people's pursuit of food diversification requirements that are rich in nutrition, diverse in taste, unique in flavor and have health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A pumpkin flower health-care rice cake, made of the following raw materials in parts by weight: 220 parts of rice, 50 parts of buckwheat, 30 parts of peas, 30 parts of white lentils, 8 parts of lettuce, 8 parts of celery, 8 parts of strawberries, and 8 parts of black currant , 1 part of raw land, 1 part of Angelica dahurica, 1 part of money grass, 3 parts of Andrographis paniculata, 3 parts of Sanyu grass, 3 parts of red peony, 5 parts of mint, 8 parts of white vinegar, 40 parts of sugar, and 10 parts of nutritional additives.

[0019] The nutritional additive is composed of the following raw materials in parts by weight: 8 parts of applesauce and 5 parts of honey.

[0020] The preparation method of the above-mentioned pumpkin flower health-care rice cake comprises the following steps:

[0021] (1) Soak rice, buckwheat, peas, and white lentils with clear water, and filter out when the water content of rice grains reaches 35%;

[0022] (2) Pour the soaked rice, buckwhea...

Embodiment 2

[0029] A pumpkin flower health-care rice cake, made from the following raw materials in parts by weight: 240 parts of rice, 55 parts of buckwheat, 35 parts of peas, 35 parts of white lentils, 9 parts of lettuce, 9 parts of celery, 10 parts of strawberries, and 10 parts of black currant .

[0030] The nutritional additive is composed of the following raw materials in parts by weight: 10 parts of applesauce and 7.5 parts of honey.

[0031] The preparation method of the above-mentioned pumpkin flower health-care rice cake comprises the following steps:

[0032] (1) Soak rice, buckwheat, peas, and white lentils with clear water, and filter out when the water content of rice grains reaches 40%;

[0033] (2) Pour the soaked rice, buckwheat, peas, and white lentils into a pulverizer, pulverize and grind them into 70-80 mesh wet rice flour;

[0034] (3) The lettuce and celery are cleaned and finely chopped, ground into a slurry, spray-dried into a powder, fried and fragrant, and veg...

Embodiment 3

[0040] A pumpkin flower health-care rice cake, made from the following raw materials in parts by weight: 260 parts of rice, 60 parts of buckwheat, 40 parts of peas, 40 parts of white lentils, 10 parts of lettuce, 10 parts of celery, 12 parts of strawberries, and 12 parts of black currant , 3 parts of raw land, 3 parts of Angelica dahurica, 3 parts of money grass, 5 parts of Andrographis paniculata, 5 parts of Sanyu grass, 5 parts of red peony, 6 parts of mint, 12 parts of white vinegar, 50 parts of sugar, and 20 parts of nutritional additives.

[0041] The nutritional additive is composed of the following raw materials in parts by weight: 12 parts of applesauce and 10 parts of honey.

[0042] The present invention also provides the preparation method of above-mentioned pumpkin flower health care rice cake, comprises the following steps:

[0043] (1) Soak rice, buckwheat, peas, and white lentils with clear water, and filter out when the water content of rice grains reaches 45%;...

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PUM

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Abstract

The invention discloses pumpkin flower health care rice cakes. The pumpkin flower health care rice cakes are made from, by weight, 220-260 parts of rice, 50-60 parts of buckwheat, 30-40 parts of peas, 30-40 parts of white hyacinth beans, 8-10 parts of lettuce, 8-10 parts of celery, 8-12 parts of strawberries, 8-12 parts of blackcurrant, 1-3 parts of radix rehmanniae, 1-3 parts of radix angelicae dahuricae, 1-3 parts of herba lysimachiae, 3-5 parts of herba andrographitis, 3-5 parts of herb o ajuga pantantha, 3-5 parts of roots of common peony, 5-6 parts of herba menthae, 8-12 parts of white vinegar, 40-50 parts of white sugar and 10-20 parts of a nutrition additive. The rice cakes are rich in nutrition, fragrant and sweet in mouthefeel and rich in diet fiber, multiple traditional Chinese medicine ingredients are added, all the ingredients cooperate with one another and promote mutually, and therefore the rice cakes achieve the effects of eliminating dampness and heat, eliminating swelling and dispersing blood stasis and resisting and preventing cancers.

Description

technical field [0001] The invention belongs to the technical field of food and specifically designs a pumpkin flower health-care rice cake. Background technique [0002] Rice cake has a very long history and is one of the traditional snack foods in China. Rice cakes are usually made of rice, glutinous rice or japonica rice, and are processed through process steps such as cleaning, soaking, milling, kneading, batching, and steaming. But traditional rice cake, because raw material source is single, mostly taste is single, and nutrient element is deficient, can not satisfy present people's pursuit of the food diversification requirement that nutrition is rich, taste is varied, unique flavor has health care function concurrently. Contents of the invention [0003] For above-mentioned, the purpose of the present invention is to provide a kind of pumpkin flower health-care rice cake. [0004] The technical scheme that the present invention takes is: [0005] A pumpkin flower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/308A23V2250/21
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD
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