Zinc-complementing chrysanthemum pastry

A technology of chrysanthemum cake and zinc supplementation, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of not being able to increase the added value of chrysanthemums, and achieve increased elasticity and health care functions, The effect of increasing fragrance and improving economic benefits

Inactive Publication Date: 2017-02-01
界首市宏源家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The planting area of ​​chrysanthemums in my country is vast, but most of them are dried and used for medicinal materials and tea making. There are few deep-processed products, which cannot increase the added value of chrysanthemums. Making chrysanthemums into zinc-supplemented chrysanthemum cakes can enrich the pastry products on the market and change the traditional The high-sugar and high-fat characteristics of pastry, fragrance, soft elasticity, and delicateness meet the nutritional and taste needs of consumers

Method used

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  • Zinc-complementing chrysanthemum pastry
  • Zinc-complementing chrysanthemum pastry

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A zinc-supplementing chrysanthemum cake, which is made from the following raw materials in parts by weight: chrysanthemum 32, purple potato starch 58, konjac starch 21, yam 18, wax gourd 12, white fungus 6, red date 6, wolfberry 6, bellflower 3, poria cocos 3, defatted Milk 11, lactulose oligosaccharide 14, lactic acid bacteria 3, zinc yeast 1.3, cellulase 0.2.

[0022] The chrysanthemums are yellow-white dry chrysanthemums with a water content of 6-8%.

[0023] Described lactic acid bacteria is made up of the raw material of following weight ratio: kefir: bifidobacterium: germanus lactobacillus=12:7:4.

[0024] The cellulase has an enzyme activity of 8000-9000U / ml.

[0025] A preparation method for zinc-enriched chrysanthemum cake, specifically comprising the following steps:

[0026] (1) Wash the chrysanthemum, drain, remove impurities, leave petals, and get chrysanthemum petals;

[0027] (2) Peel the yam and wax gourd, wash, mix and beat, centrifuge at 5000 rpm fo...

Embodiment 2

[0034] A zinc-supplementing chrysanthemum cake, which is made from the following raw materials in parts by weight: chrysanthemum 33, purple potato starch 59, konjac starch 22, yam 19, wax gourd 13, white fungus 7, red date 7, wolfberry 7, bellflower 4, poria cocos 4, defatted Milk 12, lactulose oligosaccharide 15, lactic acid bacteria 4, zinc yeast 1.4, cellulase 0.3.

[0035] The chrysanthemums are yellow-white dry chrysanthemums with a water content of 6-8%.

[0036] Described lactic acid bacteria, are made up of the raw material of following weight ratio: kefir: bifidobacterium: germanus lactobacillus=13:8:5.

[0037] The cellulase has an enzyme activity of 8000-9000U / ml.

[0038] A preparation method for zinc-enriched chrysanthemum cake, specifically comprising the following steps:

[0039] (1) Wash the chrysanthemum, drain, remove impurities, leave petals, and get chrysanthemum petals;

[0040] (2) Peel the yam and wax gourd, wash, mix and beat, centrifuge at 5000 rpm ...

Embodiment 3

[0047] A zinc-supplementing chrysanthemum cake, which is made from the following raw materials in parts by weight: chrysanthemum 34, purple potato starch 60, konjac starch 23, yam 20, wax gourd 14, white fungus 8, red dates 8, wolfberry 8, bellflower 5, tuckahoe 5, defatted Milk 13, lactulose oligosaccharide 16, lactic acid bacteria 5, zinc yeast 1.5, cellulase 0.4.

[0048] The chrysanthemums are yellow-white dry chrysanthemums with a water content of 6-8%.

[0049]Described lactic acid bacteria, are made up of the raw material of following weight ratio: kefir: bifidobacterium: germanus lactobacillus=14:9:6.

[0050] The cellulase has an enzyme activity of 8000-9000U / ml.

[0051] A preparation method for zinc-enriched chrysanthemum cake, specifically comprising the following steps:

[0052] (1) Wash the chrysanthemum, drain, remove impurities, leave petals, and get chrysanthemum petals;

[0053] (2) Peel the yam and wax gourd, wash, mix and beat, centrifuge at 5000 rpm for...

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Abstract

The invention relates to the field of food processing, and discloses a zinc-complementing chrysanthemum pastry. The zinc-complementing chrysanthemum pastry is prepared from the following raw materials of chrysanthemums, purple sweet potato starch, konjak starch, Chinese yam, white gourds, white funguses, red jujubes, Chinese wolfberry fruits, platycodon roots, poria cocos, skim milk, lactosyl fructoside, lactic acid bacteria, zinc yeast and cellulases. The zinc-complementing chrysanthemum pastry provided by the invention is bright in color, transparent in texture, sour, sweet, fine, smooth, soft, chewy, and crisp, the content of organic zinc is 14.3mg / 100g, and the zinc-complementing chrysanthemum pastry is balanced in nutrients. The absorption of the organic zinc is promoted, and the zinc-complementing chrysanthemum pastry can protect heart and cerebral vessels, improve sight, promote growth development, improve immunity, improve stomach and intestine functions, and have the effects of expelling toxins, nourishing faces, resisting viruses, resisting ageing, and resisting tumors; the raw materials are fermented through the lactic acid, so that the zinc-complementing chrysanthemum pastry is rich in nutrition, the fragrance is improved, the brittleness of the white funguses is strengthened, and absorption is promoted; the konjak starch and a traditional Chinese medicine extract can improve chewy and health-care functions of the chrysanthemum pastry; the zinc-complementing chrysanthemum pastry is soft, chewy, transparent, and beautiful in appearance; and the chrysanthemum pastry can be cooked at high pressure within short time, so that nutrients can be reserved, and the zinc-complementing chrysanthemum pastry is delicately fragrant, fine and smooth.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a zinc-supplementing chrysanthemum cake. Background technique [0002] Chrysanthemum is one of the top ten famous flowers in China. It has been cultivated in China for more than 3,000 years and has been endowed with the meaning of auspiciousness and longevity. Chrysanthemums are bright in color, rich in fragrance, and have good ornamental value. Chrysanthemums contain stachydrine, luteolin, cosmoside, adenine, choline, glucoside and other ingredients, which can be used for both medicine and food, and can protect the heart. Cerebrovascular, protect eyesight, improve immunity, antibacterial and anti-inflammatory, antiviral, antiaging, antitumor. [0003] The planting area of ​​chrysanthemums in my country is vast, but most of them are dried and used for medicinal materials and tea making. There are few deep-processed products, which cannot increase the added value of chrysant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/16A23L29/30A23L33/125A23L19/00A23L19/10A23L31/00A23L33/105A23L33/10A23L5/10A23L29/00
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/326A23V2200/324A23V2200/32A23V2200/318A23V2200/302A23V2200/308A23V2250/1642A23V2250/21A23V2250/208A23V2250/5118
Inventor 魏林涛
Owner 界首市宏源家庭农场
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