Heart-nourishing sugar-free lotus seed green bean cake and preparation method thereof

Abstract

The invention discloses a heart-nourishing sugar-free lotus seed green bean cake which is prepared from the following raw materials in parts by weight: 60-90 parts of green beans, 30-45 parts of lotus seeds, 10-15 parts of semen boitae, 2-3 parts of black tea powder, 10-15 parts of glutinous rice flour, 6-9 parts of litchi, 3-5 parts of lycium ruthenicum, 1-2 parts of rhodobryum roseum, 6-9 parts of sugared sweet-scented osmanthus, 4-6 parts of whey protein powder, 1-2 parts of mogroside, 10-15 parts of vegetable oil and a proper amount of high-temperature-resistant alpha-amylase. The mogroside of which the sweetness is 300 times that of cane sugar serves as a sweetening agent, has zero calorie and has the advantages of clearing heat and moistening the lung, relieving cough and resolving phlegm, relaxing bowels, not influencing blood sugar, preventing decayed teeth and the like; the demands of people suffering from diabetes mellitus, obesity, hyperlipidaemia and the like can be met; and the semen boitae is subjected to aroma enhancement and ground into small particles, and the small particles are added into the green bean cake, so that the green bean cake is crispy and delicious, is suitable to be safely eaten by all people, and has health effects of nourishing the heart, soothing the nerves and the like.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a heart-nourishing sugar-free lotus seed and mung bean cake and a preparation method thereof. Background technique [0002] Mung bean cake is one of the famous specialty cakes in my country. It has a standardized shape, light yellow color, soft and delicate taste, fine and compact texture, fragrant taste, soft and non-sticky teeth. Regular consumption can lower blood pressure, clear fire and heat, strengthen the stomach and promote body fluids, but Sucrose is mainly used as a sweetener in the existing mung bean cake, and eating too much can easily cause diseases such as obesity, hyperglycemia, and insulin secretion disorders. [0003] Chinese Invention Patent Publication No. CN104012880A provides a method for making mung bean cake with L-arabinose function, wherein L-arabinose is a low-calorie sweetener that can selectively affect the sucrase enzyme that digests sucrose in the...

AI Technical Summary

Problems solved by technology

[0002] Mung bean cake is one of the famous specialty cakes in my country. It has a standardized shape, light yellow color, soft and delicate taste, fine and compact texture, fragrant taste, soft and non-sticky teeth. Regular consumption can lower blood pressure, clear fire and heat, strengthen the stomach and promote body fluids, but Existing mung bean cakes mainly use sucrose as a sweetener, and eating too much can easily cause obesity, hyperglycemia, insulin secretion disorders and other diseases

[0003] Chinese Invention Patent Publication No. CN104012880A provides a method for making mung bean cake with L-arabinose function, wherein L-arabinose is a low-calorie sweetener that can selectively affect the sucrase enzyme that digests sucrose in the small intestine, thereby inhibiting The absorption of sucrose, adding 4% of sucrose in proportion can make the human body inhibit the absorption of about 100% of sucrose, and its sweetness is only about 50% of sucrose. In order to achieve the same sweetness effect, add a lot of white sugar to mung bean cake , not only increases the cost, but also seriously affects the taste of mung bean cake