Dendrobium candidum wafer and preparation method thereof

Abstract

The invention relates to a preparation method of a Dendrobium candidum wafer. The method comprises the steps: (1) a preparation step of selecting Dendrobium candidum, cleaning the Dendrobium candidum,then placing the Dendrobium candidum into water and juicing to make Dendrobium candidum juice, and collecting Dendrobium candidum residues; and washing and soaking rice, removing the moisture in therice, and then mixing the Dendrobium candidum juice, Dendrobium candidum residues and the rice together to make Dendrobium candidum rice milk, wherein, the weight ratio of the rice and the Dendrobiumcandidum is 1:0.1-0.5; and (2) a stirring step of mixing sugar and water in a weight ratio of 1:0.2-0.8, stirring until the white sugar is completely melted, then adding starch and flour to continue stirring, next, adding raw eggs to continue stirring until gluten appears, adding the Dendrobium candidum rice milk, and stirring again until all the raw materials are mixed evenly, so as to make batter. The prepared Dendrobium candidum wafer in the invention has a better taste and a higher nutritional value, and belongs to the technical field of food processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dendrobium officinale crisp cake and a preparation method thereof. Background technique [0002] Dendrobium officinale belongs to the aerial plant of Orchidaceae. It is an extremely rare and precious Chinese medicinal material. It has the functions of enhancing immunity, anti-cancer and anti-aging. Once received the attention and favor of the majority of consumers, the price has remained high. But at present domestic and foreign have begun large-scale artificial cultivation to plant Dendrobium candidum, and the supply of Dendrobium candidum has gradually increased. [0003] In the past, people's consumption of Dendrobium candidum mainly included stewing soup, squeezing juice, making tea or wine, etc., but the products processed with Dendrobium candidum as raw materials were very rare, and because the traditional eating methods could not fully absorb and utilize The fu...

AI Technical Summary

Problems solved by technology

The existing varieties of crispbread mainly focus on the pursuit of crispness and personal flavor, while paying less attention to nutrition and functionality, and because the only nutritional components are easily lost during the production process of the crispbread , especially the re-loss of nutrients (such as B vitamins, etc.) that are rich in human beings that are rich in raw materials (such as B vitamins, etc.), so developing a leisure Dendrobium candidum thick fiber crispbread that integrates flavor, mouthfeel, nutrition and efficacy will be have good prospects