Neutral compound type lotus root starch crisp cake and preparation method thereof

A compound, lotus root flour technology, applied in the field of lotus root flour processing, can solve the problems of insufficient nutrition, single ingredients of lotus root flour pastry, and narrow audience.

Inactive Publication Date: 2018-04-20
安徽金阳光农业服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing lotus root starch cake has a single component, the nutrition it can provide is insufficient, and it belongs to cool food, and the audience is relatively narrow. Therefore, a neutral compound lotus root flour cake and its preparation method are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: A kind of neutral compound type lotus root starch crisp, it comprises by weight: 30 parts of lotus root powder, 4 parts of honey, 5 parts of coix seed, 10 parts of medlar, 6 parts of white sesame, 20 parts of castor oil, 2 parts of 1 portion of millet and 10 portions of potatoes.

[0010] A preparation method of neutral compound lotus root flour crisp, which comprises the following steps: (1), crushing and filtering: mixing 10 parts of medlar and 10 parts of potatoes into 20 parts of castor oil and stirring evenly, maintaining the temperature at 30°C, send it to the juicer for crushing and then pass through a 200-mesh sieve; (2), bake and sterilize: mix the mixture screened through a 200-mesh sieve and 30 parts of lotus root powder evenly, and put it in an oven at 200°C Bake for 20 minutes to obtain the first ingredient A; (3), two-stage cooking: put 5 parts of coix seed in a boiling water pot and cook for 20 minutes at 80°C, and cook for 10 minutes at 90°...

Embodiment 2

[0011] Embodiment 2: A kind of neutral compound type lotus root flour crisp, it comprises by weight: 38 parts of lotus root powder, 6 parts of honey, 10 parts of coix seed, 15 parts of medlar, 8 parts of white sesame, 25 parts of castor oil, 4 parts of Parts of millet and 15 parts of potatoes.

[0012] A preparation method of neutral compound lotus root flour crisp, which comprises the following steps: (1), crushing and filtering: mixing 15 parts of medlar and 15 parts of potatoes into 25 parts of castor oil and stirring evenly, maintaining the temperature at 38°C, send it to the juicer for crushing and then pass through a 200-mesh sieve; (2), bake and sterilize: mix the mixture screened through a 200-mesh sieve and 38 parts of lotus root powder evenly, and put it in an oven at 220°C Bake for 25 minutes to obtain the first ingredient A; (3), two-stage cooking: put 10 parts of coix seed in a boiling water pot and cook for 25 minutes at 85°C, and cook for 15 minutes at 100°C, re...

Embodiment 3

[0013] Embodiment 3: A kind of neutral compound type lotus root flour crisp, it comprises by weight: 45 parts of lotus root powder, 7 parts of honey, 15 parts of coix seed, 20 parts of medlar, 12 parts of white sesame, 30 parts of castor oil, 6 parts of 1 portion of millet and 20 portions of potatoes.

[0014] A preparation method of neutral compound lotus root flour crisp, which comprises the following steps: (1), crushing and filtering: mixing 20 parts of medlar and 20 parts of potatoes into 30 parts of castor oil and stirring evenly, maintaining the temperature at 45°C, send it to the juicer for crushing and then pass through a 200-mesh sieve; (2), bake and sterilize: Stir the mixture screened through a 200-mesh sieve and 45 parts of lotus root powder evenly, and put it in an oven at 250°C Bake for 30 minutes to obtain the first ingredient A; (3), two-stage cooking: put 15 parts of coix seed in a boiling water pot and cook for 30 minutes at 90°C, and cook for 20 minutes at ...

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PUM

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Abstract

The present invention discloses a neutral compound type lotus root starch crisp cake and a preparation method thereof. The neutral compound type lotus root starch crisp cake comprises the following raw materials in parts by weight: 30-45 parts of lotus root powder, 4-7 parts of honey, 5-15 parts of coix seeds, 10-20 parts of Chinese wolfberry fruits, 6-12 parts of white sesame seeds, 20-30 parts of castor oil, 2-6 parts of millet and 10-20 parts of potatoes. Beneficial effects are as follows: traditional Chinese medicinal ingredients of the coix seeds and Chinese wolfberry fruits in sweet flavor are added into the lotus root starch crisp cake to improve nutritional value and therapeutic value, the lotus root starch crisp cake in a cold nature is transformed into food in a neutral nature, and the lotus root starch crisp cake is suitable for consumers of different constitutions to eat. The potatoes, white sesame seeds and millet enable the lotus root starch to become high-protein, high-starch and low-fat health food. A regular consumption of the lotus root starch crisp cake can strengthen body.

Description

technical field [0001] The invention relates to the processing of lotus root starch, in particular to a neutral composite lotus root starch crisp and a preparation method thereof. Background technique [0002] Lotus root powder is a traditional snack of the Han nationality in Jiangsu and Zhejiang regions. Its ingredients include red lotus root powder, pure lotus root powder, and rock sugar root powder. Lotus root flour cake is a processing method of lotus root flour, which is popular in the south. It uses lotus root flour and pours it into the puffing machine, and then a lotus root flour cake with a width of about 6 to 7 centimeters is punched out. The staff gently pulls out a long piece from the machine Lotus root flour cake, and then roll up the pulled out lotus root flour cake like pulling a rope. Because the main raw material of this kind of lotus root powder crisp is lotus root powder, the ingredients are single, and it is a cool food. It is not suitable for those who ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/174A23L19/12A23L25/00A23L33/10
CPCA23L7/174A23L19/10A23L19/12A23L25/20A23L33/10A23V2002/00A23V2200/30
Inventor 陆必红
Owner 安徽金阳光农业服务有限公司
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