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Jasmine flower green bean cakes and production method thereof

The technology of jasmine mung bean and jasmine flower is applied in the preservation of food ingredients as anti-microbial, food science, food preservation and other directions, and can solve the problems of mung bean cake not reaching the expected effect in color and taste, poor fresh-keeping effect, and easy to stick to the mouth, etc. Achieve the effect of maintaining the original flavor, good quality preservation, and long-lasting sweetness

Inactive Publication Date: 2017-03-22
广西横县百利食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The technical documents disclosed above are not similar to this technical solution, and none of the published documents have been disclosed; the color and mouthfeel of the mung bean cake produced by the preparation process used have not achieved the expected effect, and they are relatively dry and easy to eat. Sticking to the mouth, it is also easy to cause the unbitten part to fall off, resulting in waste; the fresh-keeping effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of jasmine mung bean cake, its active ingredient and the parts by weight of each raw material are as follows:

[0049] 30 parts of mung beans, 10 parts of white sugar, 5 parts of vegetable oil, 8 parts of trehalose, 2 parts of edible salt, 3 parts of potassium sorbate, 3 parts of sodium dehydroacetate, 3 parts of jasmine sesame oil, 25 parts of fresh jasmine petals, 5 parts of purified water share.

[0050] The production method adopted includes the following steps:

[0051] (1) Screen mung beans to remove impurities and rotten mung beans. Put the screened mung beans into a pot and cook for 5-6 minutes, take them out, and soak them in water for 8 hours in a basin; then peel the soaked mung beans , to prepare peeled mung beans for subsequent use;

[0052] (2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 4 hours;

[0053] (3) After cooking, mash the mung beans, then add white sugar, trehalose, ed...

Embodiment 2

[0056] A kind of jasmine mung bean cake, its active ingredient and the parts by weight of each raw material are as follows:

[0057] 35 parts of mung beans, 13 parts of white sugar, 6 parts of vegetable oil, 9 parts of trehalose, 3 parts of edible salt, 4 parts of potassium sorbate

[0058] 4 parts of sodium dehydroacetate, 5 parts of jasmine essential oil, 32 parts of fresh jasmine petals, 8 parts of purified water.

[0059] The production method adopted includes the following steps:

[0060] (1) Screen mung beans to remove impurities and rotten mung beans. Put the screened mung beans into a pot and cook for 5-6 minutes, take them out, and soak them in water for 10 hours in a basin; then peel the soaked mung beans , to prepare peeled mung beans for subsequent use;

[0061] (2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 5 hours;

[0062] (3) After cooking, mash the mung beans, then add white sugar, trehalo...

Embodiment 3

[0065] A kind of jasmine mung bean cake, its active ingredient and the parts by weight of each raw material are as follows:

[0066] 40 parts of mung beans, 15 parts of white sugar, 7 parts of vegetable oil, 11 parts of trehalose, 4 parts of edible salt, 5 parts of potassium sorbate, 5 parts of sodium dehydroacetate, 6 parts of jasmine sesame oil, 33 parts of fresh jasmine petals, 9 parts of purified water share.

[0067] The production method adopted includes the following steps:

[0068] (1) Screen mung beans to remove impurities and rotten mung beans. Put the screened mung beans into the pot and cook for 5-6 minutes, take them out, and soak them in water for 11 hours in a basin; then peel the soaked mung beans , to prepare peeled mung beans for subsequent use;

[0069] (2) Put the above-mentioned peeled mung beans in a steamer, and add an appropriate amount of pure water to cook for 5 hours;

[0070] (3) After cooking, mash the mung beans, then add white sugar, trehalose...

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Abstract

The invention discloses jasmine flower green bean cakes and a production method thereof. The jasmine flower green bean cakes are made from the following effective components and raw materials in parts by weight: 30-50 parts of vigna radiata, 10-20 parts of white granulated sugar, 5-8 parts of vegetable oil, 8-12 parts of trehalose, 2-5 parts of edible salt, 3-5 parts of potassium sorbate, 3-6 parts of sodium dehydroacetate, 3-7 parts of jasmine flower essential oil, 25-40 parts of fresh jasmine flower petals and 5-12 parts of purified water. The production method comprises the following steps of uniformly mixing the raw materials, and then performing compression molding through a filler molding machine so as to obtain the jasmine flower green bean cakes. Through the raw materials and the production method of the jasmine flower green bean cakes disclosed by the invention, the jasmine flower green bean cakes disclosed by the invention have unique flavor, can maintain specific flavor in a long time, and have the characteristics of being pure, loose, fragrant and soft in mouth feel; and the jasmine flower green bean cakes have full-bodied jasmine flower fragrance, so that the appetite can be greatly stimulated, when the jasmine flower green bean cakes are put into mouths, long aftertaste is generated, and the jasmine flower green bean cakes have the characteristics of being long in fresh keeping period, long in storage period and the like.

Description

technical field [0001] The invention belongs to the field of mung bean cake food, in particular to a jasmine mung bean cake with rich jasmine fragrance and a production method thereof. Background technique [0002] Mung bean cake is one of the famous Han specialty pastries. According to taste, mung bean cake can be divided into south and north. The north is the Beijing style. It is made without adding any oil. Although it is soft in the mouth, it has no oily feeling. It is also called "dry bean cake". South includes Suzhou style and Yang style, which need to add oil when making, and the taste is soft and delicate. [0003] Mung bean cake is said to be ancient Chinese. In order to seek health and safety during the Dragon Boat Festival, in addition to eating zongzi, people also drank realgar wine, ate mung bean cake and salted duck eggs. Xia's disease. [0004] Jasmine, also known as jasmine, belongs to the genus Jasminaceae (Oceanaceae) Jasminum ) A general term for everg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L3/3562
CPCA23L3/3562A23V2002/00A23V2200/10A23V2250/636A23V2250/18
Inventor 雷廷溢
Owner 广西横县百利食品有限公司
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