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Production method of lily-millet cake

A production method, lily technology, applied in the field of food processing, can solve the problem of poisonous konjac whole plant

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

AI Technical Summary

Problems solved by technology

But the whole plant of konjac is poisonous, so konjac must be detoxified by grinding, steaming, rinsing and other processing processes before eating

Method used

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Experimental program
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Embodiment Construction

[0017] Technical scheme of the present invention: a kind of preparation method of lily millet cake, the steps are as follows:

[0018] a) Clean the lily bulbs to obtain clean lily scales, pretreat the lily with steam at 75-95°C for 8-10 minutes, then dry and grind;

[0019] b) After konjac is dried, it is peeled, sliced, dried, crushed, and sieved to obtain konjac coarse powder, then dissolved in sodium hydroxide solution, filtered, detoxified, and the obtained filtrate is neutralized with hydrochloric acid and then extracted with lead acetate. Add hydrogen sulfide to the obtained filtrate to remove lead ions, dry it with acetone after centrifugal separation, and make konjac fine powder;

[0020] c) Select high-quality millet and grind it into powder;

[0021] d) Select 15% dried lily powder, 10% konjac powder, 45% millet flour, 15% wheat flour and 15% mixture of milk essence and sucrose, add appropriate amount of water and stir evenly, then pour into pastry molds, steam and ...

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Abstract

The invention discloses a production method of a lily-millet cake. The production method comprises the following steps: (a) cleaning lily bulbs to obtain clean lily cuillers, pretreating the lily at 75-95 DEG C for 8-10 minutes, drying, and grinding; (2) drying konjak, and carrying out peeling, slicing, drying, grinding and sieving, so as to obtain konjac powder; (c) grinding high-quality millet into powder; and (d) selecting 15% of dry lily powder, 10% of konjac powder, 45% of millet powder, 15% of wheat meal and 15% of a mixture of a milk flavor and saccharose, adding a proper amount of water, uniformly stirring, pouring the mixture into a cake mold, heating, completely steaming, carrying out airing cooling, and pouring out the mixture. According to the production method, the dry lily powder and the konjac powder are added into the millet powder to form the lily-millet cake, so that the lily-millet cake has good water-retaining property and elasticity and is relatively soft, glutinous and fluffy, and the tenacity is enhanced; and during the eating, the taste is fine and palatable, and the residue falling is avoided.

Description

technical field [0001] The invention belongs to the field of food processing and relates to the production of cakes, in particular to a method for producing lily millet cakes. Background technique [0002] Lily is a perennial plant with mild cold nature and has the functions of nourishing and regulating the lungs, relieving cough, clearing away heat, refreshing and diuretic. Lily is rich in vitamins B1, B2, C, carotene and alkaloids. The colchicine in lily can inhibit the growth of cancer cells and has obvious anticancer effect. Lily is a kind of fresh fruit and vegetable, which is easy to brown and difficult to keep fresh. Therefore, eating and processing are only concentrated in the short season when lily is on the market. Foods such as lily powder processed by traditional techniques have completely lost their water-soluble nutrients: lily powder made by pressing, grinding, etc. has a low utilization rate, and it is ready to drink and cannot be stored, let alone fresh; A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/628
Inventor 张学滨
Owner 张学滨
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