Preparation method of health-care pumpkin pies

A production method and technology of pumpkin pie, which is applied in the field of food processing, can solve the problem of single taste and aroma of pumpkin pie, and achieve the effect of rich taste and taste, long and long-lasting fragrance, and rich taste layers

Inactive Publication Date: 2018-02-23
桂林满梓玉农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above problems, the present invention provides a method for making health-care pumpkin cakes. Through reasonable selection of raw materials and special processing technology, the pumpkin cakes solve the problem of single taste and fragrance of existing pumpkin cakes, and ma

Method used

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Examples

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Effect test

Embodiment 1

[0025] A method for making a health-care pumpkin pie in this embodiment, the pumpkin pie includes leather and fillings;

[0026] The skin material includes the following raw materials in parts by weight: 50 parts of pumpkin, 55 parts of glutinous rice flour, 5 parts of chestnut, 10 parts of milk, 1 part of edible oil and 15 parts of white sugar;

[0027] The stuffing includes the following raw materials in parts by weight: 6 parts of candied red beans, 8 parts of sweet-scented osmanthus sauce, 9 parts of rose sauce and 5 parts of processed orange peel;

[0028] The preparation method of described pumpkin cake comprises the following steps:

[0029] (1) take each raw material by above-mentioned parts by weight;

[0030] (2) Wash the pumpkin, peel and remove the pulp, cut into thin slices, steam it over water, and grind it into a puree to obtain pumpkin puree; cook the chestnuts, shell them, and grind them into powder, put the powder and milk together Stir in a cooking machine...

Embodiment 2

[0039] A method for making a health-care pumpkin pie in this embodiment, the pumpkin pie includes leather and fillings;

[0040] The skin material includes the following raw materials in parts by weight: 60 parts of pumpkin, 65 parts of glutinous rice flour, 9 parts of chestnut, 15 parts of milk, 3 parts of edible oil and 20 parts of white sugar;

[0041] The stuffing comprises the following raw materials in parts by weight: 9 parts of candied red beans, 12 parts of sweet-scented osmanthus sauce, 14 parts of rose sauce and 8 parts of processed orange peel;

[0042] The preparation method of described pumpkin cake comprises the following steps:

[0043] (1) take each raw material by above-mentioned parts by weight;

[0044] (2) Wash the pumpkin, peel and remove the pulp, cut into thin slices, steam it over water, and grind it into a puree to obtain pumpkin puree; cook the chestnuts, shell them, and grind them into powder, put the powder and milk together Stir in a cooking mac...

Embodiment 3

[0053] A method for making a health-care pumpkin pie in this embodiment, the pumpkin pie includes leather and fillings;

[0054] The skin material includes the following raw materials in parts by weight: 55 parts of pumpkin, 58 parts of glutinous rice flour, 8 parts of chestnut, 13 parts of milk, 2 parts of edible oil and 19 parts of white sugar;

[0055] The stuffing comprises the following raw materials in parts by weight: 7 parts of candied red beans, 11 parts of sweet-scented osmanthus sauce, 13 parts of rose sauce and 6 parts of processed orange peel;

[0056] The preparation method of described pumpkin cake comprises the following steps:

[0057] (1) take each raw material by above-mentioned parts by weight;

[0058] (2) Wash the pumpkin, peel and remove the pulp, cut into thin slices, steam it over water, and grind it into a puree to obtain pumpkin puree; cook the chestnuts, shell them, and grind them into powder, put the powder and milk together Stir in a cooking mac...

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Abstract

The invention discloses a preparation method of health-care pumpkin pies, and relates to the technical field of food processing. The pumpkin pies are prepared from skin materials and stuffed materials, wherein the skin materials are prepared from the following raw materials: pumpkins, glutinous rice flour, chestnuts, milk, cooking oil and white sugars; the stuffed materials are prepared from the following raw materials: candied red beans, osmanthus jam, rose jam and processed tangerine peels. According to the pumpkin pies disclosed by the invention, the raw materials are reasonably selected and proportioned, and are processed by adopting a special processing technique, so that the problems that the taste and the fragrance of existing pumpkin pies are single are solved, and the prepared pumpkin pies are soft and glutinous as well as fragrant and sweet; after the pumpkin pies are eaten, sensed and distinguished different smells and tastes are mixed together, so that the taste level of the health-care pumpkin pies is rich, the health-care pumpkin pies are sweet and non-greasy, keep a lasting fragrance, and are particularly suitable for being eaten by young people; therefore, the health-care pumpkin pies are high-quality snacks.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for making a health-care pumpkin cake. 【Background technique】 [0002] Pumpkin is rich in nutrition, and is rich in trace elements and pectin. Among them, the content of trace element cobalt ranks first among all kinds of vegetables. Cobalt can activate the metabolism of the human body, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. Trace elements necessary for islet cells, while pectin can delay the intestinal absorption of sugar and lipids. Eating pumpkin often can help prevent and treat diabetes, protect the gastric mucosa and help digestion. [0003] In addition to being eaten as a vegetable, pumpkins are also made into many processed products. Among them, pumpkin cakes are the most common and one of the most popular snacks. At this stage, pumpkin cakes are mainly made of pumpkin. Glutinous rice flour, re...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23L7/10A23L11/00A23L19/00A23L25/00A23L27/60A23P20/25A23L5/10
CPCA23C9/152A23L5/13A23L7/10A23L11/05A23L19/07A23L19/09A23L25/30A23L27/60A23P20/25
Inventor 陈颖敏
Owner 桂林满梓玉农业开发有限公司
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