Dried orange peel, ginger, sugar, pleurotus eryngii and tea cakes and preparation method thereof

A technology for candied apricot and oyster mushroom is applied in the field of tangerine peel ginger candied oyster mushroom tea cake and its preparation field, which can solve the problems of single raw material, adverse health effects, poor health-care performance and the like, and achieve the effect of a mellow taste

Inactive Publication Date: 2017-11-03
林俊君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the development of science and technology and the improvement of people's living standards, the consumption of cakes in my country has increased rapidly, the domestic baking industry has developed faster and faster, and there are more and more varieties of cakes, but there are generally single raw materials, few effective nutrients, and sugar High, poor health care performance and other shortcomings, long-term consumption will have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pleurotus eryngii tea cake with tangerine peel and ginger candy is made from the following raw materials (catties): 18 tangerine peel, 24 pleurotus eryngii, 12 Pu'er tea pulp, 12 ginger, 8 brown sugar, 4-6 cocoa powder, Millet 80, glutinous rice flour 21, soybean 25, chamomile 2, citronella 1, calamus 2, notoginseng flower 2, honey 13, wheat bran 22, schisandra pollen 3-5, pomegranate wine 18-20, wheat germ oil 4.

[0021] The preparation method of described tangerine peel ginger sugar Pleurotus eryngii tea cake comprises the following steps:

[0022] (1) Coarsely crush the tangerine peel to 20 mesh, add it to the pomegranate wine and simmer for 2 hours, heat and simmer the wine to dry up, and dry it in microwave to make it fragrant; wash and shred the ginger, soak it in light salt water for 15 Minutes, dehydrate and drain, stir-fry until dry; sieve and wash the soybeans, dry with hot air, stir-fry with a slow fire until golden brown, mix with tangerine peel and shredd...

Embodiment 2

[0030] A pleurotus eryngii tea cake with tangerine peel and ginger candy is made from the following raw materials (catties): 19 tangerine peel, 24 pleurotus eryngii, 24 Pu'er tea pulp, 13 ginger, 9 brown sugar, 5 cocoa powder, and 88 yellow millet , glutinous rice flour 21, soybean 28, chamomile 3, citronella 2, calamus 2-3, notoginseng flower 3, honey 14, wheat bran 25, schisandra pollen 4, pomegranate wine 19, wheat germ oil 6.

[0031] The preparation method of described tangerine peel ginger sugar Pleurotus eryngii tea cake is the same as in Example 1.

Embodiment 3

[0033] A pleurotus eryngii tea cake with tangerine peel and ginger candy is made from the following raw materials (catties): 20 tangerine peel, 25 pleurotus eryngii, 15 Pu'er tea pulp, 15 ginger, 10 brown sugar, 6 cocoa powder, and 90 yellow millet , glutinous rice flour 22, soybean 30, chamomile 3, citronella 3, calamus 3, notoginseng flower 3, honey 15, wheat bran 26, schisandra pollen 5, pomegranate wine 20, wheat germ oil 8.

[0034] The preparation method of described tangerine peel ginger sugar Pleurotus eryngii tea cake is the same as in Example 1.

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PUM

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Abstract

The invention discloses dried orange peel, ginger, sugar, pleurotus eryngii and tea cakes and a preparation method thereof. The dried orange peel, ginger, sugar, pleurotus eryngii and tea cakes are made from the following raw materials of dried orange peel, pleurotus eryngii, Pu'er tea pulp, fresh ginger, brown sugar, cocoa powder, yellow millet, glutinous rice flour, soybeans, chamomile, citronella, rhizoma acori tatarinowii, sanchi flowers, honey, wheat bran, Chinese magnoliavine flower pollen, pomegranate wine and wheat germ oil. According to the dried orange peel, ginger, sugar, pleurotus eryngii and tea cakes and the preparation method thereof disclosed by the invention, the wheat bran is added, the Pu'er tea pulp is combined for use, traditional Chinese medicine components are processed and modified, and pile fermentation is adopted, so that discomfort taste of the traditional Chinese medicines and green stinking pungent taste of Pu'er tea are eliminated; then through microwave flavor enhancing, enzyme deactivation, enzymolysis and ultrasonic extraction, the efficiency and the yield of technologies of water extraction, defatting, enzymolysis and the like can be notably improved; and pleurotus eryngii squeezing fluid is decocted into paste, tea fragrance, fresh and fragrant mouth feel of mushrooms are combined, the flavor of ginger tea is given, and the components of chamomile, rhizoma acori tatarinowii and the like are in synergism, so that the dried orange peel, ginger, sugar, pleurotus eryngii and tea cakes have high health-care values, can warm and invigorate bodies, promote blood circulation for removing obstruction in collaterals and strengthen the constitutions and are beneficial to health.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dried pleurotus eryngii tea cake and a preparation method thereof. Background technique [0002] Pastry refers to rice, flour, beans, etc. as the main raw materials, and is equipped with various auxiliary materials, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods of cooked food products. . Cakes can be used not only as breakfast, but also as refreshments, as snacks during banquets, and as a leisure food that many people usually choose. [0003] Most of the current cakes are sweet, and excessive intake will cause sweet and greasy feeling, and it is not suitable for obese people and diabetics. Adding tea fragrance to pastries will reduce the sweetness and greasy feeling, and increase the fragrance of tea, and can integrate the nutrients of tea. [0004] With the development of science and technology and the improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/00A23L7/10A23F3/14A23L31/00
CPCA23F3/14A23V2002/00A23V2200/30
Inventor 周赞虎陈骁林俊君
Owner 林俊君
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