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Lily and purple sweet potato cake and preparation method thereof

A purple potato cake and lily technology, which is applied in baking, dough processing, baked food and other directions, can solve the problems of unhealthy patients, high blood fat and obesity, single species, etc., to promote appetite, rich nutrition, and improve quality. Effect

Inactive Publication Date: 2017-06-13
镇远县李氏食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nowadays, the types of cakes sold in the market are relatively single, and contain more fats and sugars, which can easily lead to hyperlipidemia and obesity, and then cause diseases, and are not suitable for patients with hyperlipidemia and hyperglycemia. With the continuous improvement of the level, the demand for the nutrition and taste of biscuits is also increasing

Method used

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  • Lily and purple sweet potato cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Formula: 40kg wheat flour, 25kg purple sweet potato, 10kg lily, 5kg milk, 3kg seasoning, 10kg egg, 1kg vegetable oil, 3kg Chinese medicine powder;

[0023] Preparation method: (1) Clean the purple sweet potato, boil it in water at a temperature of 90°C for 20 minutes, take it out, dry it until the water content is 20%, put it into a grinder and grind it into a puree to obtain purple sweet potato puree; Soak the lily in water at 25°C for 2 hours, dry and crush to 150 mesh to obtain lily powder;

[0024] (2) Mix purple sweet potato puree, lily powder, wheat flour, milk, eggs, vegetable oil, traditional Chinese medicine powder, and seasoning in step (1), add an appropriate amount of water, and stir in a blender for 10 minutes at a stirring speed of 10 r / min. Take out Put the dough in an environment with a temperature of 37°C to dry for 5 minutes, and set aside;

[0025] (3) The dough obtained in step (2) is pressed into shape, baked at a temperature of 120° C. for 20 minu...

Embodiment 2

[0029] Formula: 50kg wheat flour, 35kg purple sweet potato, 15kg lily, 10kg milk, 5kg seasoning, 15kg egg, 4kg vegetable oil, 6kg Chinese medicine powder;

[0030] Preparation method: (1) Clean the purple sweet potato, boil it in water at a temperature of 100°C for 40 minutes, take it out, dry it until the water content is 30%, put it into a grinder and grind it into a puree to obtain purple sweet potato puree; Soak the lily in water at 30°C for 5 hours, dry and crush to 200 mesh to obtain lily powder;

[0031] (2) Mix purple sweet potato puree, lily powder, wheat flour, milk, eggs, vegetable oil, traditional Chinese medicine powder, and seasoning in step (1), add an appropriate amount of water, and stir in a blender for 15 minutes at a stirring speed of 30r / min. Take out Put the dough in an environment with a temperature of 42°C to dry for 10 minutes, and set aside;

[0032] (3) Press the dough obtained in step (2), bake it at a temperature of 120-130° C. for 25 minutes, and...

Embodiment 3

[0036] Formula: 45kg of wheat flour, 28kg of purple sweet potato, 1kg of lily, 8kg of milk, 4kg of seasoning, 14kg of egg, 3kg of vegetable oil, 5kg of Chinese medicine powder;

[0037] Preparation method: (1) Clean the purple sweet potato, boil it in water with a temperature of 97°C for 35 minutes, remove it, dry it until the moisture content is 25%, put it into a grinder and grind it into a puree to obtain purple sweet potato puree; Soak lily in water at 27°C for 4 hours, dry and crush to 180 mesh to obtain lily powder;

[0038] (2) Mix purple sweet potato puree, lily powder, wheat flour, milk, eggs, vegetable oil, traditional Chinese medicine powder, and seasoning in step (1), add an appropriate amount of water, and stir in a blender for 12 minutes at a stirring speed of 20r / min. Take out Put the dough into an environment with a temperature of 41°C to dry for 8 minutes, and set aside;

[0039] (3) The dough obtained in step (2) is pressed into shape, baked at a temperature...

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Abstract

The invention belongs to the technical field of foods and particularly relates to a lily and purple sweet potato cake and a preparation method thereof. The lily and purple sweet potato cake is prepared from the raw materials of wheat flour, purple sweet potatoes, lily, milk, a flavoring agent, eggs, vegetable oil and traditional Chinese medicine powder through reasonable combination. The preparation technology is simple, massive production can be carried out, and the sweet potato cake is abundant in nutrient and unique in taste, has multiple health efficacies and is suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a lily purple potato cake and a preparation method thereof. Background technique [0002] Purple potato is a new kind of sweet potato with dark purple skin and purple to deep purple flesh. Purple potato tubers contain not only a lot of starch, soluble sugar, vitamins and amino acids, but also protein, fat, dietary fiber and other substances. Calcium, iron and other minerals have various health effects such as laxative, anti-cancer, anti-cancer, scavenging free radicals, anti-aging, anti-mutation, improving liver function, lowering blood pressure and so on. They are currently pollution-free, green and organic foods. The first to promote health food. [0003] Lily is a perennial herbaceous bulbous plant belonging to the family Liliaceae. Its bulbs are tender and plump, delicate, soft and glutinous, white as jade, sweet and fragrant, delicious and slightly bitter, and rich in nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/366
Inventor 李珍李梅杨昌勇周晓川李勇何召菊李建华周晓琴钟坤李才清藤树超唐亚红吴忠义
Owner 镇远县李氏食品有限责任公司
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