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Rabdosia japonica herb-flavored mung bean cake

A technology of inverted root wild sage and heavy rooted wild sage, which is applied to leguminous plant baked food, baking, dough treatment, etc., can solve the problems of mung bean cake that have not been seen before, and achieve significant social benefits, simple production process, Outstanding health care effect

Inactive Publication Date: 2017-05-17
南陵县皖南野生葛研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention relates to a mung bean cake with the flavor of wild sage. The finished product is soft, glutinous and sweet, delicate in taste, and full of fragrance. It has the advantages of large market consumption, long shelf life, and convenient storage and transportation. Related reports on preparing mung bean cake from raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of mung bean cake with the flavor of Tuogenyesu, is made by the following steps:

[0027] A. Pretreatment of wild sage with roots: take freshly picked wild sage with roots, wash and drain, cut into 3 cm long pieces, put them in a container, add 0.6% cellulase of wild sage with roots, heat to 40 ℃, keep it for 15 minutes, take it out and put it into a beater, add water 3 times the weight of the root wild sage, and beat it to make the root wild sage hydrolyzed mud;

[0028] B. Pretreatment of tangerine peel: select fresh tangerine peel, remove impurities, wash, soak in warm water for 10 minutes, take out and drain, dry in a dryer until the water content is less than 10%, and then put it in a pulverizer for crushing. Made tangerine peel powder;

[0029] C. Mung bean pretreatment: take fresh peeled mung beans, soak in water for 3 hours, put them into a steamer, add water 3 times the weight of mung beans, steam for 40 minutes, take out and drain the ...

Embodiment 2

[0036] Example 2, an elm-flavored Ala stick biscuit, made by the following steps:

[0037] A. Ulmus pretreatment: take fresh rhizomes of Ulmus japonica, remove the root hairs and wash them, put them into a beater, add water three times the weight of Umbra Ulmus for beating, then pour them into a container, add 0.5% Um japonica pulp Cellulase, 6% white granulated sugar, stir evenly, heat to 40°C, keep for 25 minutes, and finally remove the residue to prepare the hydrolyzed mud of Ulmus japonicus;

[0038] B. Pretreatment of tangerine peel: select fresh tangerine peel, remove impurities, wash, soak in warm water for 15 minutes, take out and drain, dry in a dryer until the water content is less than 8%, and then put it in a pulverizer for crushing. Made tangerine peel powder;

[0039]C. Mung bean pretreatment: Take fresh peeled mung beans, soak in water for 4 hours, put them into a steamer, add water 3 times the weight of mung beans, steam for 40 minutes, take out and drain t...

Embodiment 3

[0051] Embodiment 3, a kind of biscuit of jatropha flavor Ala stick, adopts the following steps to make:

[0052] A. Jatropha pretreatment: Take fresh and spot-free Jatropha, wash and peel, put it into a beater, add water three times the weight of Jatropha, and beat it, then pour it into a container, add 0.2% of Jatropha pulp Pectinase, 10% white granulated sugar, stir evenly, heat to 40°C, keep for 20 minutes, and finally remove the residue to prepare jatropha hydrolyzed mud;

[0053] B. Pretreatment of tangerine peel: select fresh tangerine peel, remove impurities, wash, soak in warm water for 15 minutes, take out and drain, dry in a dryer until the water content is less than 10%, and then put it in a pulverizer for crushing. Made tangerine peel powder;

[0054] C. Mung bean pretreatment: take fresh peeled mung beans, soak in water for 4 hours, put them into a steamer, add water 3 times the weight of mung beans, steam for 40 minutes, take out and drain the water, put the...

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PUM

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Abstract

The invention discloses Rabdosia japonica herb-flavored mung bean cake, made with Rabdosia japonica herb, tangerine peel and mung bean, as well as Ajuga pantantha herb and Japanese edelweiss flower; the nutritional values in Rabdosia japonica herb, tangerine peel and mung bean are made full use and are matched with Chinese herbs to arrive at synergy, thereby providing the effects of regulating qi and invigorating spleen, and clearing heat and nourishing stomach. In the invention, the Ajuga pantantha herb is enzymatically hydrolyzed, the bitter taste of the material is effectively removed, and the made cake is soft, glutinous, fragrant and sweet, has fine taste and scattering faint scent, is easy to store, has excellent health function, and may be consumed often to significantly improve the discomfort due to chest and stomach duct distension and food stagnation; a making technique of the Rabdosia japonica herb-flavored mung bean cake is simple and easy to implement, and has significant economic and social benefits.

Description

technical field [0001] The invention relates to the field of food baking, in particular to a mung bean cake with the flavor of the wild sage root, which is prepared by adding Chinese medicinal materials with health-care effects, using the wild sage root, tangerine peel and mung bean as raw materials. Background technique [0002] The root wild sage is the whole herb or leaves of the Lamiaceae plant. Blue Calyx Fragrant Tea Vegetable, a perennial herb with a stem up to 1.5 meters. The lower part of the stem is sparsely pubescent, and the upper part is nearly glabrous. Leaves opposite; petiole 0.5-3 cm long; leaf blade ovate or broadly ovate, 6.5-13 cm long, slightly sparsely pilose along veins on both sides. Bitter in taste, cool in nature, it has the effects of invigorating the stomach and eliminating food, clearing heat and detoxifying. Mainly used for abdominal distension and pain, food stagnation and indigestion, jaundice, cold and fever, breast abscess, snake and inse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/045A21D13/80A21D2/36
CPCA21D2/36A21D2/362
Inventor 徐爱华
Owner 南陵县皖南野生葛研究所
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