Candied jujube blood enriching and stomach strengthening mung bean cake and preparation method thereof

Abstract

The invention discloses a candied jujube blood enriching and stomach strengthening mung bean cake and a preparation method thereof. The mung bean cake is prepared from the following raw materials in parts by weight: 8-10 parts of milk, 3-4 parts of oatmeal, 4-6 parts of candied jujube, 200-210 parts of mung bean, 30-40 parts of white granulated sugar, 10-15 parts of sesame oil, proper quantity of NaHCO3 solution, ginger, alcohol, milk diluent, saline solution and water. According to the preparation method, the oatmeal is put in the milk and soaked for 30-40 minutes, then boiled for 10-15 minutes and then smashed into milk oatmeal pulp; the candied jujube is cut into small pieces and is mixed with the milk oatmeal pulp and then the mixture is milled; the pulp is sprayed and dried to obtain powder which has the sweet taste of candied jujube and flavor of milk as well as the nutrition of oat, which has high nutrition value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mung bean cake for nourishing blood and strengthening stomach with candied dates and a preparation method thereof. Background technique [0002] An existing article describes the production method of mung bean cake. The specific process is as follows: select the mung beans, sieve them, wash them with water, filter out the sediment, cook them in a pot until the skins are broken and bloom, take them out, rinse them with water, and then dry them. Dry, go to a coarse grinder to remove the bean skin, then go to a fine grinder to grind the powder, and sieve out the coarse powder to get mung bean powder. When mixing powder, first put powdered sugar into the powder mixing machine, then add water equivalent to 10% of mung bean powder and a small amount of lemon yellow pigment, and stir evenly. Then add mung bean powder and sesame oil, stir and mix evenly to make the material so...

AI Technical Summary

Problems solved by technology

[0003] The technological process in this article has the following shortcomings: only mung beans are used, and when mixed with other ingredients, the taste is too simple, the nutrition is not comprehensive enough, the vitamin C content is less, and the nutritional value is not high enough; mung beans have a layer of tough cellulose And keratin skin, direct heating and cooking is not easy to soften and penetrate, and peeling is not thorough; mung bean skin contains a lot of dietary fiber, if mung bean skin is thrown away, it will cause food waste