Preparation method of square pumpkin cake

A production method, pumpkin technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems that diabetics rarely find, and achieve the avoidance of excessive insulin secretion, blood sugar regulation, and reasonable nutrition mix Effect

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

AI Technical Summary

Problems solved by technology

There are many kinds of square cakes on the market,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of pumpkin square cake is characterized in that comprising the following steps:

[0017] (1) Weigh the following raw materials in parts by weight: 30 pumpkins, 20 bitter gourds, 10 spinach, 10 celery, 80 glutinous rice flour, 5 barley flour, 3 olive oil, 4 nutritional additives, and appropriate amount of water;

[0018] The nutritional additives include sealwort 2, tangerine peel 2, hawthorn 2, safflower 3, cinnamon 5, Codonopsis 3, Chinese yam 1, Angelica dahurica 2, and mulberry leaf 1. Boil for 20 minutes, then simmer for 30 minutes to get the juice, dry at high temperature to get powder, and get nutritional additives;

[0019] (2) Wash the pumpkin to remove the pulp and seeds, wash and remove the seeds of the bitter gourd, cut into small pieces and mix;

[0020] (3) Wash spinach and celery, cut into 2cm pieces, and mix;

[0021] (4) remixing the obtained products of steps (2) and (3), grinding them into a slurry and filtering to obtain...

Embodiment 2

[0024] 1, a kind of preparation method of pumpkin square cake is characterized in that comprising the following steps:

[0025] (1) Weigh the following raw materials in parts by weight: pumpkin 50, bitter gourd 30, spinach 20, celery 20, glutinous rice flour 100, barley flour 8, olive oil 5, nutritional additive 6, water in proper amount;

[0026] The nutritional additives include sealwort 3, tangerine peel 3, hawthorn 4, safflower 5, cinnamon 9, codonopsis 6, yam 3, angelica dahurica 4, mulberry leaf 3, and its production process is to add 5 times of water and soak for 3 hours, then boil Boil for 30 minutes, then simmer for 50 minutes to get the juice, dry at high temperature to get powder, and get nutritional additives;

[0027] (2) Wash the pumpkin to remove the pulp and seeds, wash and remove the seeds of the bitter gourd, cut into small pieces and mix;

[0028] (3) Wash spinach and celery, cut into 3cm pieces, and mix;

[0029] (4) remixing the obtained products of step...

Embodiment 3

[0032] 2, a kind of preparation method of pumpkin square cake, it is characterized in that comprising the following steps:

[0033] (1) Weigh the following raw materials in parts by weight: pumpkin 40, bitter gourd 25, spinach 15, celery 15, glutinous rice flour 90, barley flour 7, olive oil 4, nutritional additive 5, water in proper amount;

[0034] Described nutrient additive comprises Polygonatum 2.5, Tangerine Peel 2.5, Hawthorn 3, Safflower 4, Cinnamon 7, Codonopsis 4, Chinese Yam 2, Angelica dahurica 3, Mulberry leaf 2, and its manufacturing process is to add 4 times of water and soak for 2.5 hours, then fire Boil for 25 minutes, then simmer for 40 minutes to get the juice, dry it at high temperature to get the powder, and get the nutritional additive;

[0035] (2) Wash the pumpkin to remove the pulp and seeds, wash and remove the seeds of the bitter gourd, cut into small pieces and mix;

[0036] (3) Wash spinach and celery, cut into 2-3cm pieces, and mix;

[0037] (4)...

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PUM

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Abstract

The invention discloses a preparation method of a square pumpkin cake. The square pumpkin cake is prepared from the following materials in parts by weight: 30-50 parts of pumpkin, 20-30 parts of bitter gourd, 10-20 parts of spinach, 10-20 parts of celery, 80-100 parts of glutinous rice flour, 5-8 parts of adlay seed powder, 3-5 parts of olive oil, 4-6 parts of nutritional additive and a proper amount of water. The preparation method disclosed by the invention has the advantages that the formula is scientific, nutrition matching is reasonable, no preservative is contained, and pectin contained in pumpkin can be used for adjusting the absorbing rate of foods in the stomach, so that the sugar absorption is slowed, and the increase of blood sugar after meal can be controlled; and after long-time eating, the square pumpkin cake is beneficial to better controlling the blood sugar, so that the square pumpkin cake is especially applicable to a crowd with diabetes.

Description

technical field [0001] The invention relates to a method for making pumpkin square cake, which belongs to the field of food processing. Background technique [0002] In the long history of our country, all kinds of pastries have emerged one after another, and they have become a must-have food for people to travel at home and receive guests. Square cake is a delicious snack, delicious and affordable, and is a rare delicacy. However, with the continuous improvement of people's quality of life, people are no longer satisfied with the nutrition and taste of food, and their demand for food therapy is also increasing. Various square cakes are a lot on the market at present, but are seldom found that are suitable for people with diabetes. [0003] Pumpkin is rich in nutrients, such as carbohydrates, protein, dietary fiber, vitamins, carotene, pectin, and trace elements such as potassium, iron, and magnesium. The pectin in it can regulate the absorption rate of food in the stomach...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L33/105
CPCA23V2002/00A23V2200/328A23V2250/21
Inventor 不公告发明人
Owner 陈荣
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