Dried orange peel and red bean cakes and manufacturing technology thereof

A manufacturing process, the technology of red bean cake, applied in the field of orange peel red bean cake and its manufacturing process, can solve the problems of poor taste, easy deformation, beany flavor and bitter taste, etc., and achieve unique taste, increase appetite, and no bean flavor Effect

Inactive Publication Date: 2017-02-15
广东橘香斋大健康产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the defects that the red bean cakes in the prior

Method used

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  • Dried orange peel and red bean cakes and manufacturing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, a kind of tangerine peel red bean cake

[0034] Described tangerine peel red bean cake is made up of following preparation raw material and parts by weight thereof:

[0035] 12 parts of red beans, 6 parts of tangerine peel, 4 parts of hawthorn, 4 parts of sweet-scented osmanthus, 8 parts of sorbitol and 64 parts of agar.

[0036] Preparation:

[0037] S1 Add the red beans to the sodium dihydrogen phosphate solution with a pH value of 3.6, soak for 6 hours at a temperature of 45°C, the amount of the sodium dihydrogen phosphate solution added is 3 times the weight of the red beans, wash, drain, Add water and heat for 40 minutes using a microwave with a power of 280W to get cooked red beans;

[0038] S2 Wash the tangerine peel and hawthorn, place the dried tangerine peel and hawthorn at a temperature of 68°C for 10 hours, pulverize the dried tangerine peel and hawthorn, pass through 80 meshes, and then perform ultrafine grinding. The average particle size o...

Embodiment 2

[0042] Embodiment 2, a kind of tangerine peel red bean cake

[0043] Described tangerine peel red bean cake is made up of following preparation raw material and parts by weight thereof:

[0044] 15 parts of red beans, 10 parts of tangerine peel, 5 parts of hawthorn, 5 parts of sweet-scented osmanthus, 14 parts of sorbitol and 74 parts of agar.

[0045] Preparation:

[0046] S1 Add the red beans to the sodium dihydrogen phosphate solution with a pH value of 4.0, soak for 7 hours at a temperature of 50° C., the added amount of the sodium dihydrogen phosphate solution is 4 times the weight of the red beans, wash, drain, Add water and heat for 50 minutes using a microwave with a power of 300W to get cooked red beans;

[0047] S2 Wash the tangerine peel and hawthorn, place the dried tangerine peel and hawthorn at a temperature of 72°C for 11 hours, pulverize the dried tangerine peel and hawthorn, pass through 80 meshes, and then perform ultrafine grinding. The average particle si...

Embodiment 3

[0051] Embodiment 3, a kind of tangerine peel red bean cake

[0052] Described tangerine peel red bean cake is made up of following preparation raw material and parts by weight thereof:

[0053] 20 parts of red beans, 14 parts of tangerine peel, 6 parts of hawthorn, 6 parts of sweet-scented osmanthus, 16 parts of sorbitol and 80 parts of agar.

[0054] Preparation:

[0055] S1 Add the red beans to the sodium dihydrogen phosphate solution with a pH value of 4.4, soak for 8 hours at a temperature of 55° C., the added amount of the sodium dihydrogen phosphate solution is 5 times the weight of the red beans, wash, drain, Add water and heat for 60 minutes using a microwave with a power of 320W to get cooked red beans;

[0056] S2 Wash the tangerine peel and hawthorn, place the dried tangerine peel and hawthorn at a temperature of 80°C for 12 hours, pulverize the dried tangerine peel and hawthorn, pass through 100 meshes, and then perform ultrafine pulverization. The average parti...

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Abstract

The present invention relates to the technical field of food processing and more particularly relates to dried orange peel and red bean cakes and a manufacturing technology thereof. The dried orange peel and red bean cakes are mainly prepared from the red beans, dried orange peels, haws, osmanthus fragrans flowers, sorbitol and agar. The provided dried orange peel and red bean cakes have luster, and are mellow in fragrance, free of bean flavors and bitter taste, uniform and delicate in texture, good in mouthfeel, and high in comprehensive scores of evaluation of physical properties of hardness, elasticity, cohesion, stickiness, chewiness, etc., and in line with the taste of modern people. At the same time, the dried orange peel and red bean cakes are rich in nutrition, have effects of clearing heat and relieving summer heat, strengthening stomach and promoting appetite, relieving toxins and causing diuresis, and relieving fatigue, and are novel and healthy. The manufacturing technology is conducive to the large-scale promotion and sales of the dried orange peel and red bean cakes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red bean cake with tangerine peel and a manufacturing process thereof. Background technique [0002] Red beans are rich in vitamin E and active ingredients such as potassium, magnesium, phosphorus, zinc, and selenium. They are typical high-potassium foods. It has a good effect on treating enteritis, dysentery, diarrhea and sore carbuncle furuncle. [0003] At present, people like to use red beans for porridge and soup, which can be used to prevent heatstroke and reduce heat, treat indigestion in children in summer, and treat children's skin and measles. In recent years, studies have shown that eating red beans often has a good therapeutic auxiliary effect on hypertension, arteriosclerosis, diabetes, and nephritis. Therefore, red bean products are loved by more and more consumers. In order to meet people's demand for red bean products, a wide variety of red...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 张禄明匡海明廖晓凤程晓彤
Owner 广东橘香斋大健康产业股份有限公司
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