Stamen nelumbinis malt cakes and preparation method thereof

Abstract

The present invention discloses stamen nelumbinis malt cakes and a preparation method thereof. The stamen nelumbinis malt cakes are prepared from the following raw materials: wheat germs, tartary buckwheat bran, stamen nelumbinis, lotus leaves, stevioside, lotus root starch, forsythia viridissima, pineapple leaves, Chinese holly leaves, seman platycladi, mulberry juice, rice wine and wheat germ oil. Citric acid water soaking and microwave baking are conducted and then cellulase enzymolyzing and modifying are used, so that the antioxidant active components of the malt can be better preserved, contents of water-soluble dietary fibers are improved, physiological function of the dietary fibers is easy to play, the nutritional functional components of the tartary buckwheats, malts and bran are combined and fermentation is conducted, thus unique cellar aroma is produced, and product quality is improved. The cakes are more easily metabolized and absorbed by human body, natural and healthy, and at the same time, the cakes are more fragrant, mellow and refreshing in mouthfeel with the nutrients of the stamen nelumbinis, lotus leaves, etc., and the fragrance of the lotus leaves, the cakes have more health-care values with the ingredients of the pineapple leaves, seman platycladi, etc., and can promote the body metabolism and have the effect of clearing heart and reducing fire, calming heart and smoothing mind, and relieving dysphoria with smothery sensation.

Description

technical field [0001] The invention relates to a lotus root malt cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] my country is a large country of wheat production and consumption. Wheat germ is a by-product of wheat flour processing plants, and its resources are extremely rich. The amount of wheat germ that can be used for development can reach 300,000-500,000 tons per year. For a long time, most flour mills have added the separated wheat germ to the bran as feed, so that this precious resource has not been fully and rationally utilized. Wheat germ accounts for 2% -3% of wheat grains. It is the source of life of wheat grains and the most nutritious part of the whole wheat grains. It contains extremely rich and high-quality protein, fat, multivitamins, minerals and some trace physiological activities. It is praised by nutritionists as "the natural nutritional treasure house of human beings". [0003]...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, wheat germ is mostly made into germ powder by ultrafine grinding technology, or mixed with other materials to improve the rough taste of wheat germ powder, but there are still problems such as astringency, poor rehydration, and poor dispersibility, and single taste