Low-sugar low-fat carrot leaf and tea walnut cakes capable of regulating vital energy and preparation method of low-sugar low-fat carrot leaf and tea walnut cakes

A technology of carrot leaves and peach cakes is applied in the field of carrot leaves regulating qi, low-sugar and low-fat tea peach cakes and the preparation thereof, which can solve the problems of incompatibility and the like, and achieves the effect of facilitating the absorption and inhibiting the fibrosis-related enzymes of wax gourd rind, and the powdery texture. delicate 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 crisp with carrot leaves regulating qi. The weight ratio of the raw materials is as follows: 200 low-gluten flour, 1 dried cherry, 3 fresh Chinese toon, 4 carrot leaves, 40 fresh wax gourd peel, 30 green tea, and salad oil 80, sugar 55, eggs 40, salt 4, soda powder 2, baking powder 2.

[0022] The preparation method of the carrot leaf qi-regulating 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 acid ba...

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Abstract

The invention discloses low-sugar low-fat carrot leaf and tea walnut cakes capable of regulating vital energy and a preparation method of the low-sugar low-fat carrot leaf and tea walnut cakes. The low-sugar low-fat carrot leaf and tea walnut cakes are made from the following raw materials and components in parts by weight: 200-220 parts of self-raising flour, 1-3 parts of dried cherries, 3-5 parts of fresh Chinese toon, 4-6 parts of carrot leaves, 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 carrot leaf 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 carrot leaves and the fresh Chinese toon are also added, so that the walnut cakes have the health-care efficacies of regulating vital energy and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to carrot leaf qi-regulating low-sugar and low-fat tea peach cake 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 blood pressure, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L33/105
CPCA21D2/36
Inventor 陆厚平
Owner 合肥市香口福工贸有限公司
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