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Mung bean health-care rice cakes capable of reducing blood pressure and making method of mung bean health-care rice cakes

A mung bean and rice cake technology, applied in food science and other directions, can solve the problems of rice cakes with little health care effect, unsuitable consumption, easy indigestion, etc., and achieves the effect of promoting gastrointestinal digestion, beneficial to physical health, and solving indigestion

Inactive Publication Date: 2017-10-03
唐逸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice cake is a kind of food popular among the common people in the Jiangnan region. It is simple and convenient to cook and has a good taste, and the rice cake contains protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, magnesium and other nutrients. It is a kind of A rare staple food, however, rice cakes have a tight structure and are not easy to digest. Eating too much is prone to indigestion, especially for the elderly and children with weak spleen and stomach, and people with poor gastrointestinal function. It is not suitable to eat more at a time, otherwise it will be difficult to digest , and rice cakes on the market seldom have health-care effects, so it is necessary to develop a health-care rice cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A mung bean antihypertensive health-care rice cake, which is made of the following raw materials in weight proportions: 600 parts of waxy corn, 100 parts of yam powder, 15 parts of mung beans, 10 parts of pine nuts, 10 parts of walnuts, 10 parts of black fungus powder, 10 parts of yam, 10 parts of hawthorn, 5 parts of Prunella vulgaris, 10 parts of licorice, 15 parts of Eucommia, 10 parts of corn silk and 10 parts of Polygonatum;

[0020] A kind of preparation method of mung bean antihypertensive health rice cake, comprises the following steps:

[0021] (1) Clean the licorice, Prunella vulgaris, Rhizoma Polygonatum and Eucommia ulmoides, add water, heat for 25 minutes, filter to obtain the filtrate, after the filtrate is concentrated, spray dry to obtain dry powder;

[0022] (2) Chinese yam and hawthorn are dried, pulverized, passed through a 20-mesh sieve, and made into granules;

[0023] (3) Grinding pine nuts and walnuts, adding black fungus powder to make mixed pow...

Embodiment 2

[0027] A mung bean antihypertensive health-care rice cake, which is made of the following raw materials in weight proportions: 500 parts of waxy corn, 80 parts of yam powder, 10 parts of mung beans, 8 parts of pine nuts, 8 parts of walnuts, 5 parts of black fungus powder, 5 parts of yam, 5 parts of hawthorn, 2 parts of Prunella vulgaris, 5 parts of licorice, 10 parts of Eucommia, 5 parts of corn silk and 8 parts of sealwort;

[0028] A kind of preparation method of mung bean antihypertensive health rice cake, comprises the following steps:

[0029] (1) Clean the licorice, Prunella vulgaris, Rhizoma Polygonatum and Eucommia ulmoides, add water, heat for 20 minutes, filter to obtain the filtrate, after the filtrate is concentrated, spray dry to obtain dry powder;

[0030] (2) Chinese yam and hawthorn are dried, pulverized, passed through a 20-mesh sieve, and made into granules;

[0031] (3) Grinding pine nuts and walnuts, adding black fungus powder to make mixed powder;

[003...

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PUM

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Abstract

The invention relates to mung bean health-care rice cakes capable of reducing blood pressure. The mung bean health-care rice cakes are made from the following raw materials in parts by weight: 500-600 parts of glutinous corn, 80-100 parts of Chinese yam powder, 10-15 parts of mung beans, 8-10 parts of pinenut kernels, 8-10 parts of walnuts, 5-10 parts of black fungus powder, 5-10 parts of Chinese yams, 5-10 parts of haws, 2-5 parts of common selfheal fruit-spike, 5-10 parts of licorice roots, 10-15 parts of cortex eucommiae, 5-10 parts of corn stigma and 8-10 parts of rhizoma polygonati. The rice cakes disclosed by the invention are easy to digest and are beneficial to bodies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mung bean blood pressure-reducing health-care rice cake and a preparation method thereof. Background technique [0002] Rice cake is a kind of food popular among the common people in the Jiangnan region. It is simple and convenient to cook and has a good taste, and the rice cake contains protein, fat, carbohydrates, niacin, calcium, phosphorus, potassium, magnesium and other nutrients. It is a kind of A rare staple food, however, rice cakes have a tight structure and are not easy to digest. Eating too much is prone to indigestion, especially for the elderly and children with weak spleen and stomach, and people with poor gastrointestinal function. It is not suitable to eat more at a time, otherwise it will be difficult to digest , and rice cakes on the market seldom have health-care effects, so it is necessary to develop a kind of health-care rice cakes. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L11/00A23L25/00A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 唐逸
Owner 唐逸