Health-care mung bean cakes capable of resisting ageing, and making method of health-care mung bean cakes capable of resisting ageing

Abstract

The invention discloses health-care mung bean cakes capable of resisting ageing. The health-care mung bean cakes capable of resisting ageing are made from the following components in parts by mass: 20-30 parts of mung bean powder, 10-15 parts of corn flour, 10-15 parts of aloe powder, 8-10 parts of haw powder, 12-15 parts of white granulated sugar, 4-6 parts of trehalose, 3-5 parts of sesame oil and 6-8 parts of warm water. The making method of the health-care mung bean cakes comprises the following steps: (1) weighing the mung bean powder, the corn flour, the aloe powder and the haw powder inparts by mass, and performing uniform mixing; (2) adding the white granulated sugar, the trehalose, the sesame oil and the warm water in parts by mass, and performing sufficient stirring so as to obtain a granular mixture; (3) loading the mixture into molds which are prepared in advance, performing pushing down to achieve a compact state, performing pressing to achieve a flat state, then puttingthe molds into a food steamer, and performing steaming in the food steamer for 10-15 min; and (4) taking out shaped mung bean cakes in the molds, and performing cooling to room temperature so as to obtain finished products. According to the health-care mung bean cakes capable of resisting ageing disclosed by the invention, the nutrient value of the mung bean cakes can be increased, the quality guarantee period of the mung bean cakes can be prolonged, and the economic benefits of manufacturers are increased.

Description

technical field [0001] The invention relates to an anti-aging health-care mung bean cake and a preparation method thereof, which are applied in the technical field of food processing. Background technique [0002] Mung bean cake is one of the famous traditional Chinese pastries. It has the characteristics of regular shape, fine and compact texture, soft and non-sticky taste. , is a very good refreshment snack, as people's requirements for food quality are getting higher and higher, there are more and more types of mung bean cakes on the market, but there is a common shortcoming of short shelf life, which is very easy to deteriorate, which brings great harm to manufacturers. Direct economic loss, while the mung bean cake currently on the market contains more white granulated sugar components, which belongs to high-sugar and high-calorie food, is not suitable for high blood sugar consumers, and has limitations. Contents of the invention [0003] In order to solve the above ...

AI Technical Summary

Problems solved by technology

[0002] Mung bean cake is one of the famous traditional Chinese pastries. It has the characteristics of regular shape, fine and compact texture, soft and non-sticky taste. , is a very good refreshment snack, as people's requirements for food quality are getting higher and higher, there are more and more types of mung bean cakes on the market, but there is a common shortcoming of short shelf life, which is very easy to deteriorate, which brings great harm to manufacturers. Direct economic loss. At the same time, mung bean cakes currently on the market contain more white granulated sugar, which is a high-sugar and high-calorie food. It is not suitable for consumers with high blood sugar and has limitations.