Low-sugar low-fat Chinese chestnut root and tea walnut cakes capable of promoting circulation of qi and making method of low-sugar low-fat Chinese chestnut root and tea walnut cakes

A chestnut root and qi-promoting technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of inability to adapt, achieve good absorption, fine powder, and inhibit the action of enzymes related to the fibrosis of wax gourd skin Effect

Inactive Publication Date: 2016-10-26
合肥市香口福工贸有限公司
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Problems solved by technology

However, with the improvement of people's living standards and the gradual enhancement of health awareness,

Method used

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Embodiment Construction

[0021] A low-sugar and low-fat tea peach cake with chestnut root promoting qi. The weight ratio of the raw material components is: 200 low-gluten flour, 3 peach meat, 2 hawthorn, 10 smoked meat, 5 chestnut roots, 40 fresh wax gourd skins, Green tea 30, salad oil 80, sugar 55, eggs 40, salt 4, soda powder 2, baking powder 2.

[0022] The preparation method of the chestnut root promoting qi and low-sugar and low-fat tea peach cake comprises the following steps:

[0023] 1. After washing the fresh wax gourd skin, soak it in jujube juice for 1 hour, put it in a fermenter, and insert lactic acid bacteria for a fermentation. The inoculation amount of lactic acid bacteria is 2%, and the liquid-solid ratio is 4:1. Ferment at 35°C for 36 hours; put the wax gourd skin after the primary fermentation into a drying oven for hot air drying at 70°C;

[0024] 2. Mix the dried wax gourd rind with green tea, soak it in lemon juice for 2 hours, place it in a fermentation tank, insert lactic aci...

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Abstract

The invention discloses low-sugar low-fat Chinese chestnut root and tea walnut cakes capable of promoting the circulation of qi and a making method of the low-sugar low-fat Chinese chestnut root and tea walnut cakes. The low-sugar low-fat Chinese chestnut root and tea walnut cakes are made from the following raw materials and components in parts by weight: 200-220 parts of self-raising flour, 3-5 parts of peach flesh, 2-4 parts of haws, 10-12 parts of smoked meat, 5-7 parts of Chinese chestnut roots, 40-50 parts of fresh Chinese waxgourd peel, 30-40 parts of green tea, 80-100 parts of salad oil, 55-70 parts of white sugar, 40-60 parts of eggs, 4-10 parts of table salt, 2-4 parts of soda powder and 2-3 parts of baking powder. In the technology of the low-sugar low-fat Chinese chestnut root and tea walnut cakes disclosed by the invention, the Chinese waxgourd peel and tea leaves are skillfully used as the raw materials to be applied to the walnut cakes, so that the made walnut cakes have the health-care efficacies of being low-sugar and low-fat. In addition, the Chinese chestnut roots, the haws, the peach flesh and the like are also added, so that the walnut cakes have the health-care efficacies of promoting the circulation of qi and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-sugar and low-fat tea peach cake with chestnut root for promoting qi and a preparation method thereof. Background technique [0002] Peach Cake is a traditional cake with flour, oil and sugar as the main raw materials. It is famous for its dry, crisp, crisp and sweet characteristics. However, with the improvement of people's living standards and the gradual enhancement of health awareness, traditional high-sugar and high-nectarine crisps are increasingly unable to meet the needs of the market. How to maintain the original flavor of peach cakes and satisfy consumers' demand for healthy food has become a hot spot in the development of new food products. [0003] Winter melon skin is sweet and cool, rich in nutrients, including flavonoids, polysaccharides, plant polyphenols, niacin, carotene, minerals, dietary fiber, etc. It has the functions of clearing away heat, lowering blo...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 陆厚平
Owner 合肥市香口福工贸有限公司
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