Jelly fungus qi-supplementing and blood-pressure-lowering red date fruit cake and preparation method thereof

A technology of red dates and fungus, applied in baking, dough processing, baked food and other directions, can solve the problems of few varieties of jujube puree food, difficult to meet the needs of consumers, etc., and achieve the effects of delicate taste, food safety, and rich nutrients.

Inactive Publication Date: 2017-01-04
高伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few varieties of jujube paste food in the market, and most

Method used

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Embodiment Construction

[0017] A fungus tonifying qi and reducing blood pressure jujube fruit cake is characterized in that it is made of the following raw materials in parts by weight:

[0018] Glutinous rice 500-550, red dates 300-350, egg white 200-240, pectinase 1-2, milk 400-450, lactic acid bacteria 0.5-1, citric acid 0.8-0.9, malic acid 0.5-0.6, sucrose 20-24, mint Juice 9-10, vinegar 250-260, gelling agent 3-4, tea leaves 180-200, wheat flour 50-60, corn oil 200-210, salt water 300-350, fungus 4-5, lotus root powder 3-4;

[0019] The nutritional additive consists of the following components in parts by weight: 8-9 lotus seeds, 10-11 papayas, 1-2 schisandra, 1-3 large thistles, 2-3 dandelions, 6-7 clams, 8-9 Hericium erinaceus, 10-11 peanut red leather garments, 13-15 loofah vines, 9-10 bananas; the processing method is: take lotus seeds, papaya, schisandra chinensis, thistle, dandelion and add 15-20 times of water to decoct to obtain a Chinese medicinal liquid. Heat and cook the clams in lig...

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Abstract

The invention discloses jelly fungus qi-supplementing and blood-pressure-lowering red date fruit cake, which is prepared from the following raw materials in parts by weight: 500 to 550 parts of sticky rice, 300 to 350 parts of red dates, 200 to 240 parts of egg white, 1 to 2 parts of pectinase, 400 to 450 parts of milk, 0.5 to 1 part of lactobacilli, 0.8 to 0.9 part of citric acid, 0.5 to 0.6 part of malic acid, 20 to 24 parts of saccharose, 9 to 10 parts of mint juice and 250 to 260 parts of vinegar. The jelly fungus qi-supplementing and blood-pressure-lowering red date fruit cake has the advantages that the taste is fine; the nutrition of the red dates can be sufficiently dissolved out; in addition, the sticky rice has the tea fragrance; the sour and sweet taste is proper; the fragrance is intense.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a red date cake, in particular to a red date fruit cake for invigorating qi and reducing blood pressure with fungus and a preparation method thereof. Background technique [0002] Jujube is a fruit with high medicinal and nutritional value. Fresh jujube is sweet and sour, rich in protein, amino acid, sugar, vitamins and trace elements. Especially the content of Vc and Vp (rutin) is very high, and others such as vitamin B1, B1, A, niacin, etc. are also very rich. Modern scientific research has found that Vp has a certain effect on the prevention of cancer and hypertension in the elderly. In addition, red dates contain jujube polysaccharides, cyclic phosphate acyl (cAMP) and cyclic guanosine monophosphate (cGMP). Jujube polysaccharides have obvious anti-tonifying activity and the effect of promoting lymphocyte proliferation, can control cell division and differentiation, a...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D2/36A21D2/34A21D2/366
Inventor 高伟
Owner 高伟
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