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Blood pressure reducing red date and pumpkin cake and preparation method thereof

A technology for pumpkin cake and blood pressure lowering, which is applied in the field of food processing to achieve the effects of high nutritional value, rich nutritional components and low calories

Inactive Publication Date: 2017-12-22
广东日可威食品原料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention adds functional ingredient Moringa oleifera leaf extract to the pumpkin cake, uses milk to overcome the defect that chickpeas are unfavorable to processing, and mixes red date puree, so that the red date pumpkin cake not only has high nutritional value and is sweet and soft. taste, providing a delicious and delicious blood pressure lowering health pastry for hypertensive patients

Method used

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  • Blood pressure reducing red date and pumpkin cake and preparation method thereof
  • Blood pressure reducing red date and pumpkin cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A blood pressure-lowering red date pumpkin cake, which is composed of the following raw materials in parts by weight: 35 parts of trehalose, 8 parts of Moringa oleifera leaf extract, 8 parts of chickpea powder, 25 parts of pumpkin, 10 parts of red date paste, and 50 parts of northeast rice flour 25 parts of glutinous rice flour, 30 parts of eggs, 10 parts of milk, 3 parts of pine pollen, 2 parts of vegetable oil, and 150 parts of water.

[0029] Wherein, the composition of the Moringa leaf extract is: 4 parts of total saponins of Moringa leaves, 6.5 parts of total flavonoids of Moringa leaves, and 2.5 parts of total alkaloids of Moringa leaves. The total saponins of Moringa leaves are obtained through the following operations: fresh or dried leaves of Moringa are crushed and passed through a 20-mesh drug sieve, and deionized water is added according to a solid-to-liquid ratio of 1:5, decocted twice, each After 2 hours, the combined filtrate was concentrated to a relativ...

Embodiment 2

[0038] A blood pressure-lowering red date pumpkin cake, which is composed of the following raw materials in parts by weight: 43 parts of trehalose, 10 parts of Moringa oleifera leaf extract, 10 parts of chickpea powder, 37 parts of pumpkin, 15 parts of red date paste, and 60 parts of northeast rice flour 37 parts of glutinous rice flour, 40 parts of eggs, 13 parts of milk, 4 parts of pine pollen, 3 parts of vegetable oil, and 180 parts of water.

[0039] Wherein, the composition of the Moringa leaf extract is: 3 parts of total saponins of Moringa leaves, 8 parts of total flavonoids of Moringa leaves, and 2 parts of total alkaloids of Moringa leaves. The total saponins of Moringa leaves are obtained through the following operations: fresh or dried leaves of Moringa are crushed and passed through a 20-mesh drug sieve, and deionized water is added according to a solid-to-liquid ratio of 1:10, decocted 3 times, each After 3 hours, the combined filtrate was concentrated to a relati...

Embodiment 3

[0048] A blood pressure-lowering red date pumpkin cake, which is composed of the following raw materials in parts by weight: 50 parts of trehalose, 12 parts of Moringa oleifera leaf extract, 12 parts of chickpea powder, 50 parts of pumpkin, 20 parts of red date paste, and 70 parts of northeast rice flour 50 parts of glutinous rice flour, 50 parts of eggs, 15 parts of milk, 5 parts of pine pollen, 5 parts of vegetable oil, and 200 parts of water.

[0049] Wherein, the composition of the Moringa leaf extract is: 5 parts of total saponins of Moringa leaves, 5 parts of total flavonoids of Moringa leaves, and 3 parts of total alkaloids of Moringa leaves. The total saponins of Moringa leaves are obtained through the following operations: fresh or dried leaves of Moringa are crushed and passed through a 20-mesh drug sieve, and deionized water is added at a solid-to-liquid ratio of 1:8, decocted twice, each After 2 hours, the combined filtrate was concentrated to a relative density of...

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Abstract

The invention belongs to the technical field of food processing and specifically relates to a preparation method of blood pressure reducing red date and pumpkin cake. The blood pressure reducing red date and pumpkin cake disclosed by the invention is prepared from the following raw materials of trehalose, moringa leaf extracts, chickpea powder, pumpkin, red date paste, northeast rice meal, glutinous rice flour, eggs, milk, pollen pini, vegetable oil and water. According to the blood pressure reducing red date and pumpkin cake disclosed by the invention, the moringa leaf extracts are utilized as functional ingredients and include moringa leaf total saponins, moringa leaf general flavone and moringa leaf total alkaloids; when the moringa leaf extracts are added into the red date and pumpkin cake, the obtained red date and pumpkin cake has an obvious high blood pressure preventing and treating function; furthermore, white granulated sugar is replaced by the trehalose in the red date and pumpkin cake disclosed by the invention, so that the obtained red date and pumpkin cake has low calories, and sugar burden is avoided; the obtained red date and pumpkin cake has the advantages of higher nutritional value and fragrant, sweet and floppy taste; delicious and health-care cake capable of preventing and treating the high blood pressure and complication of the high blood pressure is provided for people, and the red date and pumpkin cake has wide market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blood pressure-lowering jujube pumpkin cake and a preparation method thereof. Background technique [0002] Pumpkin is rich in nutrition and contains sugars (including starch, glucose, pectin, fructose, pentosan, mannitol, other dietary fibers, etc.), vitamins, macro elements, trace elements, proteins, various amino acids, fats, etc. Element. The nutrients of pumpkin are mainly carbohydrates, and the fat content is very low. It is a good low-fat food. Pumpkin is rich in inorganic salts and trace elements, which play an extremely important role in maintaining human health. Pumpkin is also rich in potassium, calcium, and magnesium, while the sodium content is low, and the trace elements selenium, iron, and zinc are rich in content. As a high-calcium, high-zinc, high-iron, and low-sodium food, pumpkin is especially suitable for middle-aged and elderly people. People wit...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/00A23L33/105A23L33/125A23L5/10A23C9/13A23P30/10
CPCA23C9/1315A23L5/13A23L7/117A23L19/09A23L33/105A23L33/125A23P30/10A23V2002/00A23V2200/302A23V2200/32A23V2200/326A23V2200/328A23V2250/21A23V2250/636
Inventor 周关健
Owner 广东日可威食品原料有限公司
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