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Water chestnut cake processing method

A processing method and technology of water chestnut cake, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single taste and nutrition, and achieve the goal of improving immunity, improving taste, and sweet taste Effect

Inactive Publication Date: 2018-04-27
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Horseshoe cake is a representative variety of Cantonese-style dim sum, and it is also one of the first batch of "Chinese famous snacks" recognized in the country. It is made of tea-yellow, translucent, soft, slippery, refreshing, and tough. However, the traditional production methods are used for water chestnut cakes at present, and its taste and nutrition are relatively simple.

Method used

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  • Water chestnut cake processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for water chestnut cake, comprising the following steps:

[0025] (1) The horseshoe cake is made from the raw materials of the following parts by weight: 120 parts of horseshoe powder, 10 parts of aloe, 20 parts of dandelion, 4 parts of mulberry leaves, 6 parts of loquat leaves, 7 parts of konjac powder, 4 parts of sugarcane, osmanthus fragrans 3 parts, 4 parts of honey and appropriate amount of water;

[0026] (2) Adding water with 3 times the quality of its mixing quality in horseshoe powder and konjac powder is stirred evenly to obtain a powder slurry;

[0027] (3) After the loquat leaves are cleaned, they are placed in a sterile room to dry, and the dried loquat leaves are placed in the extraction tank, and then water with 3 times the quality of the loquat leaves is added to the extraction tank. It is extracted at 60°C for 2 hours, and the resulting filtrate is filtered and distilled under reduced pressure to a substance with a relative density ...

Embodiment 2

[0033] A processing method for water chestnut cake, comprising the following steps:

[0034] (1) The horseshoe cake is made from the following raw materials by weight: 150 parts of horseshoe powder, 20 parts of aloe, 25 parts of dandelion, 8 parts of mulberry leaves, 8 parts of loquat leaves, 10 parts of konjac powder, 6 parts of sugarcane, osmanthus fragrans 5 parts, 6 parts of honey and appropriate amount of water;

[0035] (2) Add water of 4 times the quality of its mixing quality in water chestnut powder and konjac powder and stir evenly to obtain powder slurry;

[0036] (3) After the loquat leaves are cleaned, they are placed in a sterile room to dry, and the dried loquat leaves are placed in the extraction tank, and then water with 4 times the quality of the loquat leaves is added to the extraction tank. It was extracted at 65°C for 2.5 hours, and the resulting filtrate was filtered and distilled under reduced pressure to a substance with a relative density of 1.25 at 2...

Embodiment 3

[0042] A processing method for water chestnut cake, comprising the following steps:

[0043] (1) The horseshoe cake is made from the raw materials of the following parts by weight: 145 parts of horseshoe powder, 18 parts of aloe, 21 parts of dandelion, 5 parts of mulberry leaves, 7 parts of loquat leaves, 8 parts of konjac powder, 5 parts of sugarcane, sweet-scented osmanthus 4 parts, 5 parts of honey and appropriate amount of water;

[0044] (2) Add water of 3.7 times the quality of its mixing quality in horseshoe powder and konjac powder and stir evenly to obtain powder slurry;

[0045] (3) After the loquat leaves are cleaned, they are placed in a sterile room to dry, and the dried loquat leaves are placed in the extraction tank, and then the water with 3.7 times the quality of the loquat leaves is added to the extraction tank, at a pressure of 0.06 MPa and a temperature of It was extracted at 62°C for 2.2 hours, and the resulting filtrate was filtered and distilled under r...

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Abstract

The invention provides a water chestnut cake processing method, which belongs to the field of food processing. The water chestnut cake comprises the following raw materials in parts by weight: 120-150parts of water chestnut powder, 10-20 parts of aloe, 20-25 parts of dandelion, 4-8 parts of mulberry leaf, 6-8 parts of loquat leaf, 7-10 parts of konjak powder, 4-6 parts of sugarcane, 3-5 parts ofsweet osmanthus, 4-6 parts of honey, and a proper amount of water. The processing method comprises the following steps: water chestnut powder and konjak powder are uniformly stirred in water, and a loquat leaf extract, mixed juice and plant powder are added to prepare the product. According to the invention, nutrition components can be completely kept during a making process, the prepared water chestnut cake has the advantages of abundant nutrition and moderate viscosity, has the functions of clearing heat and relieving flatulence, and nourishing yin and moisturizing dryness, has the characteristics of convenient eating and excellent mouthfeel, and is suitable for eating for various populations.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a processing method of water chestnut cake. 【technical background】 [0002] Water chestnuts, also known as water chestnuts, are mainly distributed in Guangxi, Jiangsu, Anhui, Zhejiang, Guangdong, Hunan, Hubei, Jiangxi and other places in China. Water chestnuts taste sweet and crisp, rich in nutrition, and contain protein, fat, crude fiber, carotene, vitamin B , vitamin C, iron, calcium and carbohydrates. Water chestnuts also have the function of preventing acute infectious diseases and are good disease-preventing foods. Water chestnut is a cold food, which has a good effect of clearing heat and purging fire. It can clear away heat and promote body fluid, and can also supplement nutrition. , Yin deficiency and dryness of the lungs, phlegm-heat cough, unfavorable throat, accumulation of lumps, red eyes and cloudy eyes, etc. [0003] Horseshoe cake is a representative variety of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L5/30A23L5/10A23L33/00
CPCA23L5/13A23L5/32A23L19/00A23L19/01A23L19/115A23L33/00A23V2002/00A23V2250/21A23V2200/30A23V2250/2102
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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