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Arenga pinnata fried flour

A technology of camellia oleifera and sugar palm, which is applied in the field of sugar palm oil tea, can solve the problem of high fat content and achieve the effect of low fat content, sweet and not greasy taste, and reasonable proportioning

Inactive Publication Date: 2018-04-13
吕燕强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sugar palm oil tea has become a tourist food with Guangxi characteristics, but currently sugar palm oil tea has a high fat content, and people who lose weight and people with cardiovascular diseases should not eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A sugar palm oil tea is composed of the following components in parts by weight: 20 parts of sugar palm powder, 50 parts of glutinous rice flour, 8 parts of black tea, 5 parts of mung bean powder, 20 parts of lotus root starch, 15 parts of kudzu root powder, 8 parts of red bean powder, 10 parts of corn oil, 4 parts of ginger, 5 parts of walnut kernels, 4 parts of sesame seeds, 4 parts of peppercorns, and 8 parts of table salt.

Embodiment 2

[0015] A sugar palm oil tea is composed of the following components in parts by weight: 20 parts of sugar palm powder, 50 parts of glutinous rice flour, 8 parts of black tea, 5 parts of mung bean powder, 20 parts of lotus root starch, 15 parts of kudzu root powder, 8 parts of red bean powder, 10 parts of corn oil, 4 parts of ginger, 5 parts of walnut kernels, 4 parts of sesame seeds, 4 parts of peppercorns, and 8 parts of table salt.

Embodiment 3

[0017] A sugar palm oil tea is composed of the following components in parts by weight: 18 parts of sugar palm powder, 48 parts of glutinous rice flour, 6 parts of black tea, 4 parts of mung bean powder, 17 parts of lotus root powder, 12 parts of kudzu root powder, 6 parts of red bean powder, 8 parts of corn oil, 3 parts of ginger, 4 parts of walnut kernels, 3 parts of sesame seeds, 3 parts of peppercorns, and 6 parts of table salt.

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Abstract

The invention relates to arenga pinnata fried flour. The arenga pinnata fried flour consists of arenga pinnata powder, glutinous rice flour, black tea, mung bean flour, lotus root starch, radix puerariae powder, red bean powder, corn oil, ginger, walnut kernels, sesame seeds, Chinese prickly ash and table salt. According to the arenga pinnata fried flour disclosed by the invention, the making technology of the arenga pinnata fried flour is simple, the compounding ratio of components of the arenga pinnata fried flour is reasonable, the arenga pinnata fried flour has the functions of dispellingcold and dampness, refreshing the mind and enabling people to have satiety, and is low in fat content, suitable for all kinds of crowds to eat, fragrant, sweet but not greasy in taste, and suitable for people to drink daily.

Description

technical field [0001] The invention relates to camellia oleifera, in particular to a sugar palm oleifera. Background technique [0002] Camellia oleifera is a kind of convenience food or as a kind of tourist food. In many cities and places in our country, there are camellia oleifera with different flavors and characteristics. Camellia oleifera unique to various ethnic groups is generally used as breakfast and afternoon tea in daily life; Camellia oleifera made with precious ingredients is specially used to entertain guests when guests or distinguished guests arrive, or to celebrate the joy of the New Year during New Years and festivals. Enjoy a good life while enjoying delicious food. For example, Tibetan and Mongolian buttered tea, Uyghur camellia, Hakka camellia, Miaojia camellia; Beijing camellia, Shanxi camellia, Lanzhou camellia, etc. form local famous snacks, form a culture, people's life is getting better and better, some new, Specialty food snack camellia came into...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/00
CPCA23L7/10A23L33/00A23V2002/00A23V2200/30A23V2200/322A23V2250/1614A23V2250/18
Inventor 吕燕强
Owner 吕燕强
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