Making method of cakes capable of relieving cough and nourishing lung

Abstract

The invention discloses a making method of cakes capable of relieving a cough and nourishing the lung. The making method specially comprises the following steps of adding deionized water and coumarincumarin to strigose hydrangea juvenile leaves, performing ultrasonic wave leaching, then performing pre-filtration, performing micro-filtration, freezing micro-filtration liquid and performing concentration to obtain a strigose hydrangea juvenile leaf concentrated solution; adding water to snow pears, pomeloes, cumquats, fructus momordicae and haws according to the quantity of the formula, performing crushing, adding honey, beta-cyclodextrin and malic acid, regulating the pH to be neutral, performing homogenizing and performing spray drying to obtain fruit powder; and uniformly rolling and kneading wheat flour, the fruit powder, the strigose hydrangea juvenile leaf concentrated solution, xylitol and carnitine according to the quantity of the formula, to obtain dry and wet uniform dough, performing tabletting, performing cutting, performing shaping and performing roasting to obtain the cakes capable of reliving a cough and nourishing the lung. The cakes have the beneficial effects thatthe making method is simple and feasible, the utilization rate of the raw materials is high, the yield of effective components in the obtained strigose hydrangea juvenile leaf concentrated solution ishigh, the obtained fruit powder has good heat stability and rehydration properties, and obtained cakes capable of relieving a cough and nourishing the lung have the effects of reliving a cough, nourishing the lung, eliminating phlegm, relieving asthma, diminishing inflammation and protecting teeth.

Description

technical field [0001] The invention relates to a biscuit, in particular to a preparation method of a cough-relieving and lung-moistening cake. Background technique [0002] Biscuit is a kind of snack food with the characteristics of nutrition and convenience, which is loved by people of all ages and levels, and has a vast consumer market. However, the high-fat and high-sugar characteristics of traditional biscuits limit the consumption choices of obese people, sugar patients, middle-aged and elderly people. With the advancement of science and technology and the improvement of living standards, people pay more and more attention to the nutrition and health of food. In order to meet the health needs of consumers, the development of the biscuit industry is increasingly moving towards the development of functional products. In recent years, food with certain nutritional and health functions has become the mainstream of the development of the food industry and is welcomed by c...

AI Technical Summary

Problems solved by technology

However, the active substances of each raw material in the biscuit cannot be fully released, and the utilization rate of raw materials is low.