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Health-care coarse food grain cakes for old people and making method of health-care coarse food grain cakes

A technology for the elderly and coarse grains, applied in the field of health care coarse grain cake for the elderly and its preparation, can solve the problems of unbalanced nutrition and single variety in long-term consumption, and achieve the effects of stimulating intestinal peristalsis, improving edibility, and reducing morbidity.

Inactive Publication Date: 2018-08-28
FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While the traditional coarse grain cake has many benefits, it faces the embarrassing situation of single variety and unbalanced nutrition for long-term consumption

Method used

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  • Health-care coarse food grain cakes for old people and making method of health-care coarse food grain cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]A health-care coarse grain cake for the elderly, consisting of the following raw materials in parts by weight: 0.04 parts of chicory polysaccharide, 0.024 parts of mulberry leaf extract, 0.04 part of purslane extract, 6.6 parts of mannitol, 6 parts of purple sweet potato, 6 parts of pumpkin 15 parts of iron stick yam, 6 parts of sugar-free condensed milk, 12 parts of water chestnut flour, 6 parts of sorghum flour, 6 parts of brown rice flour, 6 parts of purple rice flour, 6 parts of soybean powder, 0.04 parts of citric acid, and 130 parts of water.

[0027] Wherein, the purslane extract is composed of the following raw materials in parts by weight: 1 part of purslane ethanol extract, 2 parts of purslane flavonoids, and 1 part of purslane boiling water extract.

[0028] The extraction method of the chicory polysaccharide is as follows: clean the chicory root, dry and pulverize it, pass through a 40-mesh sieve, add distilled water at a material-liquid ratio of 1:44 to obtai...

Embodiment 2

[0039] A health-care coarse grain cake for the elderly, consisting of the following raw materials in parts by weight: 0.05 parts of chicory polysaccharide, 0.026 parts of mulberry leaf extract, 0.05 part of purslane extract, 7.4 parts of mannitol, 8 parts of purple sweet potato, 8 parts of pumpkin 17.5 parts of iron stick yam, 7 parts of sugar-free condensed milk, 15 parts of horseshoe flour, 8 parts of sorghum flour, 8 parts of brown rice flour, 8 parts of purple rice flour, 8 parts of soybean powder, 0.05 parts of citric acid, and 140 parts of water.

[0040] The purslane extract is composed of the following raw materials in parts by weight: 1.5 parts of purslane ethanol extract, 3 parts of purslane flavonoids, and 1.5 parts of purslane boiling water extract.

[0041] The extraction method of the chicory polysaccharide is as follows: clean the chicory root, dry and pulverize it, pass through a 40-mesh sieve, add distilled water at a material-liquid ratio of 1:44 to obtain a s...

Embodiment 3

[0052] A health-care coarse grain cake for the elderly, consisting of the following raw materials in parts by weight: 0.06 parts of chicory polysaccharide, 0.028 parts of mulberry leaf extract, 0.06 parts of purslane extract, 8.2 parts of mannitol, 10 parts of purple sweet potato, 10 parts of pumpkin 20 parts of iron stick yam, 8 parts of sugar-free condensed milk, 18 parts of water chestnut flour, 10 parts of sorghum flour, 10 parts of brown rice flour, 10 parts of purple rice flour, 10 parts of soybean powder, 0.06 parts of citric acid, and 150 parts of water.

[0053] Wherein, the purslane extract is composed of the following raw materials in parts by weight: 2 parts of purslane ethanol extract, 4 parts of purslane flavonoids, and 2 parts of purslane boiling water extract.

[0054] The extraction method of the chicory polysaccharide is as follows: clean the chicory root, dry and pulverize it, pass through a 40-mesh sieve, add distilled water at a material-liquid ratio of 1:4...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to health-care coarse food grain cakes for old people and a making method of the health-care coarse food graincakes. The health-care coarse food grain cakes comprise the following raw materials of a purslane herb extract, a mulberry leaf extract, endive polysaccharide, mannitol, sugar-free condensed milk, acoarse food grain material, citric acid, iron yams, water and the like. In accordance with problems that high-fiber low-calorie coarse food grain cakes are single in nutrients and difficult to digest,the purslane herb extract, the mulberry leaf extract and the endive polysaccharide are added as efficacy components, so that the obtained coarse food grain cakes have the prevention and treatment effects on chronic diseases of diabetes, cardiovascular diseases, constipation, abdominal distension, high blood pressure, high blood lipid and the like for old people. Secondly, the mannitol is used forreplacing cane sugar, so that load of sugar eaten by the old people cannot be increased, the health-care coarse food grain cakes have unique pleasure flavor, the edibility of the coarse food grain cakes is improved, and the coarse food grain cakes have effects of being health-care and health-preserving, reducing the attack rate of chronic diseases of old people after being eaten for a long term,and have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a healthy coarse grain cake for the elderly and a preparation method thereof. Background technique [0002] Pastry is a food that people use for leisure after dinner, which enriches people's lives. With the development of the times and the advancement of science and technology, people no longer worry about food and clothing. In addition to being full, the more important thing is to pursue health and nutrition. A low-fiber high-energy diet will lead to a high incidence of civilized diseases such as obesity and diabetes. For this reason, low-fiber and high-calorie foods are no longer favored, but high-fiber and low-calorie foods have attracted much attention. Coarse grains mainly include black rice, millet, barley, oats, sorghum, mung beans, sweet potatoes, etc. Not only the nutritional value has long been affirmed, but also the functional activity of antioxidant. While t...

Claims

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Application Information

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IPC IPC(8): A21D13/04A21D13/043A21D13/045A21D2/36
CPCA21D2/36A21D13/04A21D13/043A21D13/045
Inventor 周关健
Owner FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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